Ingredients: 500g fresh beef, refined salt10g (I made original beef jerky, so I didn't put any other seasoning, only salt, and it was 60% dried beef jerky).

Production method:

When making beef jerky, in order to make it taste better, it is best to choose beef with some fat, but not too much fat, just a thin layer, which will taste better. For a more direct understanding, I dried fresh beef and weighed it for comparison.

② Cut the beef into two pieces from the middle slice, and then cut it into strips with a width of two centimeters and a length of seven or eight centimeters longitudinally according to the grain of beef fiber, or cut it into a whole piece, but the quantity we do is small, so we can cut it into short strips.

③ Put the cut beef into the pot, add 10g refined salt and marinate for half an hour to deodorize the beef, and don't put other seasonings. The beef jerky made in this way has a strong meat flavor and a better taste.

(4) After the beef jerky is salted and savored, we can string the beef strips together with thin iron wire or string, and then hang them in a cool and ventilated place to dry in the dark. After about three days, we can make 60% dried beef jerky. If you like to eat gluten, you can air it for two more days, so that the beef jerky will be basically dry and chewy, but the amount of beef jerky will be less.

⑤ The beef jerky was dried for three days, and then we took it down and weighed it. The dried beef jerky is only 250 grams, which means that half of the water in a catty of fresh beef has evaporated. We rinse the beef jerky with water, then put it in a steamer and steam it on high fire for half an hour. We'll weigh the beef jerky after it cools naturally. The weight of beef jerky is only 240 grams, which is the final quantity of 60% beef jerky made from one catty of beef.