1. After the beef is cleaned, cut into strips about 5cm wide along the lines, and drain the water. Spread refined salt evenly on the front and back of the beef jerky with your hands (use salt according to personal taste, you can wipe it twice for the weight of the mouth). Place in a ventilated tray in a ventilated place and turn it over every 24 hours. After about a week, it will be dried
2. Brush a layer of oil on the grill of the oven and spread the dried beef jerky evenly on top
3. Brush with a thin layer of oil
4. Wrap the baking tray with tin foil and place it on the bottom of the oven. After preheating at 220 degrees for 10 minutes, put the grill in the middle layer.
5. After heating up and down at 220 degrees for 5 minutes, observe through the window that the part of the dried meat fat turns golden and the oil overflows, and then roast for 2 minutes.
6. Put it on a kitchen towel to absorb the oil and then eat it, put it in an airtight jar and keep it fresh in the refrigerator.
