1/9

Wash the fresh beef, drain it, and cut it into strips. It will be much smaller after drying, so don’t cut it too small, about 3*2cm. This is cut against the grain. The butcher said that it would be easier to bite this way, so he cut it like this for me. It is said that the fibers cut in this way are short and easy to bite, which is suitable for children and the elderly. Young people prefer to cut along the grain and have a chewy texture.

2/9

This is cut along the grain. The cut is a bit small. It can be larger.

3/9

Put all the ingredients into the beef strips, mix well, and marinate in the refrigerator for a few hours. If the room temperature is not high, you can directly add plastic wrap and put it in a room temperature environment. The longer it marinates, the better the flavor will be. It is recommended to stir it for an hour or two. If you don’t have time, you can leave it alone. I usually buy it in the morning, marinate it, and bake it when I have time in the afternoon or evening.

4/9

This step can be performed or skipped directly. Skipping will have no adverse effect on the finished product. The first time I made beef jerky, I marinated it and put it directly on the baking sheet and baked it. I found that a lot of soup would come out, and I had to take out the baking sheet and dump it before continuing to bake. After marinating for the second time, add a little oil in a wok and fry the beef strips first. I thought a lot of soup would come out, but it didn't. It probably evaporated during the heating process.

5/9

This is marinated and placed directly on the baking sheet. A lot of soup will come out after the first pass of baking. Discard and continue baking. Hot air drying mode, if not, use upper and lower heat, 180 degrees for 20 minutes. Turn over and continue for 20 minutes. Our family makes it drier. After these 40 minutes, we will not turn it over and then add it to 160 degrees for 20 minutes (too lazy to turn it, hehe), one hour at a time. It depends on which one you like, and you can adjust the time and temperature according to the temperament of the oven!

6/9

This is lightly fried and put on the baking sheet. No soup will come out during the roasting process. Hot air drying mode, if not, use upper and lower heat, 180 degrees for 20 minutes.

7/9

Picture of finished product along the grain.

8/9

Served with porridge, it tastes great! Personally, I prefer them cut along the grain and like to tear them apart and eat them. My son was too lazy to put a piece of it in his mouth and said he couldn't stop biting it. He likes beef jerky with cross-cut short fibers.

9/9

This is cross-cut, which makes it easier to chew!

Notes

Beef without membrane and tendons is more suitable for children and the elderly. If you like it dry, grill it once or twice more. If you want to stock up and eat slowly, it is recommended to dry it. A little, bake and cool, then serve in an airtight tin