First of all, beef should be selected from the upper brain or hind legs of cattle with less muscle. The beef made from these two parts is the best beef jerky, full of meat flavor and not stuffed.

The curing time must be guaranteed, and the time is too short to taste. In the early stage of the production process, we followed the practice of Tibetan and Mongolian herders, dried the beef when it was raw, and in the later stage, we adopted the practice of Han people, steamed the beef and dried it again. After such treatment, the flavor of this beef jerky was unique, and the family gave a thumbs up after eating it, saying that it was delicious! I can't stop eating, and it is said that it is many times more delicious than selling! This is an excellent formula, so I'll regret it if I don't watch it! If you like it, collect it and make it for yourself and your family! This is the correct way to make beef jerky, which will make you more delicious.

Spiced beef jerky

Ingredients: Niushangnao1500g, white sugar100g, soy sauce100ml, oyster sauce100ml, spiced powder10g, and 50 ml of yellow wine.

Step 1, wash the upper brain of cattle with clean water;

2. Cut the upper brain of cattle into strips with thick thumbs;

3. After cutting, put it in a small pot, and prepare these condiments: spiced powder, yellow wine, sugar, soy sauce and oyster sauce;

4. Put these condiments into beef together;

5. Mix the seasoning and beef evenly, and then put them in the refrigerator for more than 24 hours to make the beef fully tasty;

6. After eating, take the beef out of the pot and put it on the glass plate to air dry naturally for one hour, thus avoiding the problem of soup dripping during the drying process of beef;

7. Put the beef on a drying net, then put the drying net into a dryer and dry it at 80 degrees 10 hour;

8. Adjust the time according to the hardness you want, and take out the beef after drying;

9. Put a proper amount of water into the pressure cooker, and then steam the beef on the steamer for about an hour. I use an electric pressure cooker and select the beef function key.

10, after steaming, open the lid, and the beef is already cooked;

1 1, take out the steamed beef and put it on the drying rack;

12, send it into the dryer again, dry it at 80 degrees for 2 hours, and adjust the time according to the hardness you want;

13, take out the beef after drying again, and then cut it into the length you want with clean scissors. Cut it while it is hot, but it is hard to cut it after cooling. After cutting, let the beef cool naturally, and then put it in a sealed glass jar for use at any time. Delicious spiced beef jerky is ready, delicious!

Tips 1, beef is best to choose the upper brain part or the hind leg part of the cow with less muscle;

2, the pickling time should be longer, so as to better taste. If you like spicy food, you can add Chili powder.