Home-Made Erge Beef Jerky Recipe
Why is it called "Elder Brother" beef jerky?Beef Dry referred to as "Second Brother"Beef jerky? Because my good friend Li Second Brother has always been unable to forget after eating it once, even when I accidentally made a failed version, she still gave a positive review. Our friendship's little boat set sail with this beef jerky.
Homemade beef jerky at home with real ingredients, healthier and just as tasty as store-bought ones. Food enthusiasts who like beef jerky can give it a try!
Main Ingredients
Lean beef 500 grams
Auxiliary Ingredients
Chili powder 2 spoons Five-spice powder 1 spoon Black Pepper powder 1 spoon Salt 1 spoon Sugar 3 spoons Soy sauce Appropriate amount Sichuan pepper Appropriate amount Green onion Ginger Appropriate amount Cooking wine 1 large spoon Bay leaf appropriate amount Cinnamon bark 1 piece Citrus peel appropriate amount Dried red chili peppers 3 pieces Family-made Elder Brother beef jerky recipe 1. Cooking ingredients: Green onion, ginger, cinnamon bark, bay leaf, Sichuan pepper, dried red chili peppers, citrus peel,
Star anise (optional) Prepare
2. Marinating ingredients: Chili powder two spoons, five-spice powder one spoon,Black pepper 1 spoon, oyster sauce one and a half spoons, soy sauce two spoons, salt one spoon,
Brown sugar two spoons. 3. Wash the beef, add it to cold water and cook until boiling to remove blood scum 4. Add cooking ingredients: cooking wine, soy sauce, old (1:2:1) Boil over high heat then simmer for 20 minutes on medium heat, turning occasionally, pricking with a fork to allow flavor penetration.
Simmer for another 15 minutes on low heat 5. Cook the beef until done, rinse under cold water and clean thoroughly 6. Mix marinating ingredients with cooking liquid from beef three spoons.
7. Slice the cooked and cleaned beef into half-centimeter thick pieces according to the texture8. Put the marinated beef in a plastic bag, pour in the mixed marinade and knead until each piece of beef is fully coated with seasoning. Knead for an extra few minutes to improve flavor absorption.
Marinate the beef thoroughly in the refrigerator for more than 4 hours.
9. (I cooked the beef at night, so I marinated it overnight and prepared it in the morning)
Take out the marinated beef and place on a baking tray,
Oven170 degrees, top and bottom heat for forty minutes.
(Pay attention to flipping, I think using a wire rack will yield better results, but your oven may behave differently, so always keep an eye on it)10. While roasting, keep an eye on the color of the beef; don't overcook or you'll end up with charcoal instead of jerky.Cooking Tips This time I used fresh largeCucumber
strips, perfect for making beef jerky.
The meat is mostly lean with neat and easy to process; this part will be the go-to for beef jerky in the future!
Once again: after much trial and error, I've found this marinating. Adjust according to personal taste—reduce chili powder if you don't like spicy food, but remember to include sugar as it greatly enhances flavor without burning.Do not rush when roasting beef jerky; avoid high temperatures. If no oven is available, deep-fry the beef twice until dry and crispy, then sprinkle with whiteSesame seedsfor an equally delicious result. Do not rush when baking beef jerky; do not use too high a temperature. If you do not have an oven, you can fry it instead, twice through the oil, until dry and crispy.Drizzle with white sesame seeds after frying. It is equally delicious.
