Husband recently fascinated by eating dried (hen) fragrant (ying) air-dried beef A bag of light and fluttery to several big ten, but also not addictive, that is, taking advantage of the winter is a good time to dry, hurry up and stir it up
By Chen Dashi likes Su Can't afford it
Beef (fascia removed) 500 g
High liquor 15ml
Salt around 12g
Ginger 3 tablets
2 octagons
1 large photo of pepper
Tangerine peel silk a few
4 to 5 dried sea peppers
Cumin 1 pinch
1 to 2 leaves
Raw soy sauce to taste
Rock sugar about 10 grams
1, beef as far as possible to remove the fascia, cut long strips or thick slices, soak in blood water, I will generally soak for half a day, change the water several times in the middle, the meat must be cut along the texture, the dried meat is a little bit
2, prepare ginger slices, star anise, a pinch of peppercorns, a few tangerine peel shreds, peppercorns can be put more, fragrant leaves, cumin, dried peppers according to their own preferences, you can also not add
3, put the spices, ginger slices, rock sugar, raw soy sauce into the pot, add about 300g of cold water, boil for two or three minutes, turn off the heat to cool, filter out the spice water, spices can be soaked in advance for half an hour, more flavor
4, soaked in blood water beef, slightly control the dry water, add salt and white wine to grasp evenly, because the amount of salt is more, so be sure to catch the salt evenly, and then pour in the cool spice water, mix well, put into the refrigerator, marinate for about 12 hours
5, marinated beef overnight, pour off the excess spice water, if you do not want to get wet, you can use kitchen paper to suck the spice water on the beef strips,
6, do spicy taste, just pour off the excess spice water after adding pepper noodles, or make the effort to grasp evenly, put how much pepper noodles depends on their own taste, this step does not need to be pickled, directly grasp evenly on it, pepper noodles recommend a six po pepper noodles (I am not selling pepper noodles), mix it in, bake it, the taste is very good, if you use this salted pepper noodles, the salt is best to reduce 2-3g at the beginning
7, with a grill and baking tray to build a simple equipment, the only two identical tea barrels at home or come in handy (how much I hope they can grow taller), ready to air dry, the best pad on the baking tray is a tin foil or oil paper, some of the drying process will come out of the water, pad a little without washing the baking tray, haha
8, dried meat with a toothpick put on, put on the grill, in turn, knock on the blackboard: the meat should not be next to the net at all, just like in the photo, do not pestle on the baking sheet (this is why I want the tea bucket to become taller), to let the dried meat hang in the air
9, misplaced arrangement, placed in a ventilated place, one to two days, in fact, can also be directly roasted, I think since it is to do air-dried beef, or air-dried is more appropriate
10, blowing a day and a half of dried meat has been relatively dry, pick up are up, you can start baking
11, the oven does not need to be preheated, there is a hot air on the hot air up and down the fire 100 degrees, first bake for an hour, depending on the situation, generally baked for an hour, the meat is basically cooked, and then baked for half an hour, and then look, then the meat jerky has been relatively hard, like to eat dry friends can bake for another half an hour
12, bells, spices, spicy half, air-dried beef is to tear up a little bit to eat enough
1, beef soaked in blood water can go fishy 2, salt can be appropriately increased 2-3g, not recommended to reduce, beef jerky this snack or heavy taste delicious some 3, high liquor can go fishy, antiseptic 4, I did not directly into the oven, you can try first 150 degrees, 30 minutes, then 130 degrees, an hour, and then look at the situation, not dry enough to add time
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