Don't believe it, beef jerky made of 2 pounds of beef like this, if no one pulls me, I can eat it all.
【Beef jerky】
ingredient
Ingredient A: 1000 g of beef, 1 chunk of ginger, 1 piece of green onion, 15 g of salt.
Ingredient B: 5 grams of peppercorns, 10 grams of paprika, 20 grams of cooking wine, 20 grams of light soy sauce, 20 grams of caster sugar, 3 pieces of fragrant leaves, 2 large ingredients (star anise), 1 small piece of cinnamon, 3 grams of salt, 50 grams of vegetable oil.
Production process
1: First cut the beef into coarse strips and cut it as far as possible along the texture (please cut it into the right size according to your preference, but don't cut it too small).
☆ Beef should choose pure lean meat without tendons and no large pieces of fat. A meat with a lot of tendons like beef brisket is not suitable for beef jerky.
2, beef strips clean, put into the pot, pour enough cold water, boil, boil out the blood in the meat (a large amount of foam will be generated during the cooking process, and the foam can be boiled to remove the fishy smell of the beef).
3: After boiling, fish out the beef. Then rinse several times under cool water to wash off the foam on the surface.
4: Put the washed beef into a pressure cooker, pour in the water that has just passed the beef, add ginger, green onion and 15 grams of salt. Steam the pressure cooker and cook over low heat for about 20-30 minutes, bringing the beef to a softer pitch.
☆ If you do not use a pressure cooker, you can also use a saucepan to simmer slowly over low heat, which takes about 1 hour.
☆ Whether it is a pressure cooker or a saucepan, it is necessary to grasp the degree of goulash, and the time of stew is flexibly adjusted according to the actual situation until the beef stew is soft. You can take a small piece and taste it, and the beef will no longer be hard when you bite it. Different pressure cooker pressure is not the same, grasp the time by yourself, do not stew too bad, otherwise the meat is easy to crush when making beef jerky later.
5, this is stewed beef. Remove the beef and drain the water and set aside.
☆ If the beef is stewed softly, the beef jerky will have a good taste and will not be hard to chew.
6: Heat the pot, pour in 50g vegetable oil, heat the oil and turn to medium heat. Add the peppercorns, fragrant leaves, large ingredients, cinnamon and stir-fry for 1 minute, sauté until fragrant. Then add the paprika and continue to stir-fry a few times, fry the paprika until fragrant.
7: Pour in the beef and stir-fry evenly. Then add cooking wine, soy sauce, sugar and salt. Continue to stir-fry well. At this point, the beef jerky is all processed and then roasted.
8: Place the beef jerky in a baking dish lined with silicone oil paper. Preheat the oven to 140°C on top and bottom heat, place the beef in the middle of the oven and bake for 30-40 minutes. Until roasted into beef jerky. Please adjust the baking time according to the actual situation (the size of the beef cut and the different temperature conditions of the oven will affect the baking time of the beef jerky).
☆ Bake until you like to be as dry and wet as you like. In general, the drier the roast, the longer it can be stored. But if it is completely roasted and dried, the beef jerky will be too hard, and it is better to retain some water properly.
☆ If you use a steaming oven, because the steaming oven is too well sealed, the water vapor emission is relatively slow, so it will take longer to dry the beef, please adjust according to the actual situation.
Tips：
1. This is a basic beef jerky recipe, and the taste in all aspects is very balanced. On this basis, you can make different flavors of beef jerky according to your preferences.
Spicy beef jerky: Increase the amount of paprika to 25 grams (and replace paprika with crushed chili).
Spicy beef jerky: Increase the dosage of peppercorns to 10-15 grams and the amount of paprika to 20 grams.
Spiced beef jerky: Add an extra 2-3 grams of five-spice powder and add it along with paprika.
Beef jerky with honey sauce: Add an extra 30 grams of honey or caster sugar. Add along with the sugar.
2, beef as far as possible to cut along the texture, so that the beef jerky is not easy to disperse.