1. Wash the beef, cut it into 5cm wide strips and drain

2. Rub salt evenly on the back and front of the beef jerky with your hands (use salt according to your personal taste, or twice if you have a heavy mouth)

3. Put the salted beef jerky on a breathable tray in a well-ventilated place and turn it over once every 24 hours. Turn over once every 24 hours

4. About a week after the air-drying is complete, you can start baking

5. oven racks brush a layer of oil, air-dried beef jerky evenly on the top of a thin layer of oil

6. baking tray wrapped in tinfoil placed in the oven on the lowest level, preheated at 220 degrees for 10 minutes, then the racks will be placed in the middle of the layer

7. 220 degrees up and down the fire for 5 minutes, through the window to see how much time you have to spend in the oven. After 5 minutes at 220 degrees, look through the window to see the fat part of the jerky turning golden brown and oil spilling out, then bake for another 2 minutes

8. Put it on kitchen paper towels to absorb the oil and then eat it, you can put it in an airtight jar into the refrigerator to keep it fresh for storage

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