Delicious beef jerky is a delicious pastime in people's leisure time. Among them, beef jerky is the most popular feeling of meat. The delicious and mellow taste experience has conquered the taste buds of countless people, but it is not difficult to make beef jerky. You can do it yourself at home. Let's see how to make beef jerky. I hope interested people can know about it.

1. Pretreatment of raw meat: After peeling the beef, bones, tendons, tendons, fat and sarcolemma, cut it into pieces of about 0.5 kg along the muscle fiber. Soak in clear water to remove blood and dirt, and drain for later use.

2, initial cooking: initial cooking usually does not add accessories. But sometimes, in order to remove the fishy smell or peculiar smell of beef, fresh ginger pieces accounting for 0.2%-0.5% of the weight of beef can be added.

3. Cut into pieces (slices and strips): After the beef is cooled, it can be put into a slicer and cut into cubes, slices and strips according to the technological requirements. No matter what shape, it is required to be uniform in size.

4. Re-cooking and juice collection: When preparing the re-cooking soup, take 20%-40% of the amount of the initial cooking soup, wrap the undissolved seasonings such as pepper and fennel in the formula with gauze, and put other auxiliary materials such as sugar and salt directly into the pot. After the fire boils, the fire should be reduced with the decrease of soup to prevent the pot from burning out. It is particularly important to note that cooking wine and monosodium glutamate should be put in the juice quickly.

5. Dehydration: The conventional dehydration method of beef jerky is barbecue. Spread the semi-finished jerky with juice on the barbed wire screen, put it on the screen car, and enter the curing barn for barbecue. However, if the oven is used for barbecue, the temperature in the previous stage can be slightly higher and can be controlled at around 70℃.

6. Cooling: Baked beef jerky is generally spread in a clean room and naturally cooled. Mechanical ventilation can be used when necessary, but filtered air should be used to prevent dust and miscellaneous bacteria from entering the drying room. In general, the room temperature should not be higher than 20℃, and the relative temperature should be lower than 50%. Don't cool beef jerky, because it absorbs water and regains moisture easily.

7. Packaging: Packaging should be made of materials with good gas barrier and moisture resistance, such as PE/PET film or PE/NY film.