Homemade beef jerky

Homemade beef jerky

Introduction:

"Safety, hygiene."

Production steps:

Step 1: 1 jin to 2 jin of fresh beef.

Step 2: cut small pieces or strips.

Step 3: seasoning preparation: Zanthoxylum, aniseed, cinnamon, nutmeg, tangerine peel, fragrant leaf, chili peel, rock sugar. It's best to prepare two, a large one for stewing and a small one for later seasoning.

Step 4: pack a large portion into a tea bag (gauze bag).

Step 5: put the meat and seasoning bag in cold water. The water should not exceed the meat, and it should not be too much. Later, I need to collect the soup (I accidentally put too much water). Beat the blood foam when boiling.

Step 6: add raw soy sauce, cooking wine, soy sauce, salt seasoning.

Step 7: bring to a boil over a high fire, simmer over a low fire for one hour, and collect the soup over a high fire.

Step 8: heat a large spoon, add oil, add the stewed meat, put in the reserved small portion, and add soy sauce. Fry the meat dry.

Step 9: add the barbecue seasoning. If you like the flavor of cumin, you can add the cumin granules or powder.

Step 10: put the fried meat into the microwave oven, turn it to high heat for 2 minutes, take it out and turn it over for another 2 minutes, then turn it over for another 2 minutes. Take it out, sprinkle with curry powder and mix well.

Materials required:

Beef: 1 jin

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cinnamon: moderate

Nutmeg: right amount

Tangerine peel: appropriate amount

Fragrant leaves: appropriate amount

Chili peel: right amount

Rock sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Old style: moderate

Barbecue seasoning: right amount

Cumin: moderate

Curry powder: right amount

Precautions: 1. Don't cut the meat too big to taste easily; 2. If the stew is delicious, don't put the small ingredients in step 8; 3. Control the microwave time by yourself. If you like to eat hard meat, you can take a few minutes more; if you have bad teeth, you can take two minutes less. The purpose of this step is to remove moisture from the meat.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy