How to marinate grilled beef jerky

Roasted beef jerky is a snack that is a specialty of Macau. I believe that everyone who has been to Macau wants to eat roasted beef jerky, mainly because the beef jerky is very fragrant and tastes sweet, and is deeply loved by consumers. If you like to eat beef jerky, you can learn how to make it. The article mainly introduces the method of marinating roasted beef jerky. After marinating, you can roast it and eat it directly after it is cooked.

raw material

Main ingredients: Made from carefully selected beef from yellow cattle, with rice dragon, large cucumber strips and small cucumber strips (all made from the meat on the cow's buttocks) as the main ingredients.

Seasoning: salt, onion, ginger, white sugar, peanut oil, etc.

Preparation method

First marinate, then air dry. Because of Inner Mongolia's special geographical environment and dry climate, it is easy to dry.

a. Remove the fascia from the selected beef and slice it into long strips. Put salt, onion, ginger, sugar, etc. in a small bowl and mix them together to marinate the meat.

b. After 12 hours, hang the meat on an iron rack and place it in a ventilated and low-temperature place. It can be used in a few days depending on the region and season where the air is dry. In Inner Mongolia, air drying takes less time.

c. Remove the meat strips and cut into four to five centimeter pieces. Place a wok on the fire and pour peanut oil into the hot wok. When the oil is 40% hot, put in the dried beef and fry for a few minutes (the oil temperature should not be too high), then remove from the oil and drain. Wait until cooked through, then serve.

Tips for making homemade beef jerky

1. The beef jerky made by many people lacks crispiness and does not melt in the mouth. This may be due to poor selection of ingredients, failure to choose pure lean meat, and the meat contains fat, tendons and other materials. For example, to make Dengying beef, you must choose high-quality lean beef. Another possibility is that the fascia was not removed during processing, or the beef slices were cut too thick.

2. The time for making beef jerky also needs to be strictly controlled. The frying temperature and time must be sufficient, and the beef slices must be thin and fried thoroughly. The drying time of air-dried beef needs to be determined according to the dryness of the weather and the sunshine conditions. It is generally about 1 to 3 days, depending on the actual weather conditions in each place.

3. When making beef jerky, it is not advisable to use too many seasonings and the host and guest should not be placed in the same position. Beef jerky is a food made mainly of beef, supplemented by a variety of seasonings. However, some people often add more seasonings than main ingredients, especially too much chili oil, which covers up the crispy feeling of the beef and the color, aroma and taste of the beef jerky itself.