Inner Mongolia Beef Jerky (oven Version, without Air Drying)
1.
The beef should be bought well, cut into thick strips, it will be much smaller after roasting, and it will be very hard if it is too thin
2.
Seasoning water I do this: Boil the seasonings such as star anise bay leaves in water for two minutes, add liquid and noodle seasonings after cooling, and then put the beef strips in PS: If the mouth is light, don’t put a lot of salt, because It will be saltier after it is cooked and shrunk
3.
Marinate in the refrigerator for at least two hours
4.
Put more densely
5.
If you like to eat cumin chili like I do, just sprinkle some cumin noodles and chili noodles on the plate. After roasting, the cumin will be roasted into the meat. It is very flavorful.
6.
I put it on the upper layer and bake it at 190 degrees for 15-20 minutes. The power is different for each house. If you bake it for the first time, take a look at it after ten minutes.
7.
This is what it looks like at about 20 minutes. Turn it over one by one and bake it for 15 minutes (I didn't sprinkle chili on this side). If you like to eat tender, just bake it for 5-10 minutes on the second side.
8.
This is a bit fat
9.
This piece is very fragrant
10.
Finished product
11.
Just bake it on a plate
Tips:
When the beef is cut along the texture, it can be torn into shreds when eaten, and it is easier to bite if it is cut horizontally. The baking time is according to personal preference, and some are thicker and some are finely sliced, so that the tender and strong ones will be available in one oven.
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