1. Remove the fascia from the beef hind leg and slice it along the muscles. I usually cut the noodles. This is the opposite of usual cutting. The finished product can be torn into long filaments.
2. Cut a large piece of meat into strips about 1.5 cm wide. The length is based on the length of the meat. Don't be too short. It won't fit on the grill. In addition, the meat will shrink when cooked.
3. Put the cut meat strips into the water basin, soak the blood water to reduce the beef smell, and change the water in the middle.
4. Remove, squeeze the water, drain the sieve to control the water, mix in the auxiliary materials according to your own taste. My recipe is spicy for my own taste. Curry can also be used to make curry-flavored beef jerky. After mixing, knead for about ten minutes to make the meat more delicious.
5. Let it stand for half an hour, the roasting function of the oven preheats 160 degrees, and the hot air is cycled for 1 hour. The baking pan will be connected below, the baking process will run water, and the baking pan will not be needed after the water is poured in the middle.
6. After 1 hour, the meat is still a bit soft. Pour it into the baking tray and brush a layer of olive oil with an oil brush. Don't have too much oil. The roasting function of the oven is set at 150 degrees, and the meat is roasted in the roasting pan for 20 minutes, out of the oven, and allowed to cool.
7. I roasted it at night, and dried it until the next morning. The beef jerky was very dry on the outside, but it was still a little soft in my heart. If you like to eat hard, just roast it. Or put it directly in the plate and air-dry.
Tips:When my family makes beef jerky in winter, we put the marinated meat on the shelf, open the balcony window, and let it dry for two or three days until the surface of the beef is dry and hard, and then roast it for about 40 minutes. Enough. Now the temperature is a bit high, the meat can't be dried anymore, it can only be roasted directly. The taste is worse than in winter.
