Illustration of steak curing 1 1. I used frozen beef, and reduced the freezing 10- 18 hours.
Illustration of the practice of marinating steak 22. Don't thaw it all, you can cut it in a soft frozen state, which is especially easy to cut. If you are good at cutting, you can thaw it all. If you use fresh beef, you have to freeze it before cutting it. My personal suggestion.
Illustration of the practice of steak pickling 33. Cut the thickness as shown above, and personally like to customize the thickness.
Illustration of the practice of curing steak 44. After cutting the steak, put it in a large container for secondary thawing, and open it separately, not in a pile, as shown above.
Illustration of the practice of steak pickling 55. After complete thawing, tap on both sides with a steak hammer.
Illustration of the practice of curing steak 66. Beat the beef well, and beat the steak with a small thorn.
Illustration of the practice of steak pickling 77. Slice carrots, onions and celery and add water to the blender 1 minute or so.
Illustration of how to marinate steak 88. Pour the prepared vegetable juice into a container, add butter, brandy, red wine, American beef powder, American fresh, eggs, chicken essence, monosodium glutamate, Jiale beef juice, thyme leaves, basil leaves, Arigennu, chopped black pepper, edible powder, tender meat powder, raw powder, flour and peanut butter in turn, and then stir evenly by hand.
Illustration of the practice of marinating steak 99. Add salad oil and mix well.
Illustration of the practice of steak curing 10 10. After stirring evenly, evenly spread the juice in the steak juice and put it in another container.
Illustration of the method of curing steak111.Steak with sauce.
Illustration of steak pickling 12 12. Finally, pour the remaining juice into the beef covered with juice and marinate for 3-5 hours.
Illustration of steak curing 13 13. Three spices.
Illustration of steak curing 14 14. I cured it for two hours, then put the steak in the crisper, and take it out one by one and put it in the crisper.
Illustration of steak curing 15 15. The juice in the container is preserved, and the steak can be cured next time.
Illustration of steak curing 16 16. Finished product