Charcoal grilled beef jerky

Charcoal grilled beef jerky is a very common snack. In addition to buying charcoal grilled beef jerky outside, you can also make it at home. First, you need to prepare the fine beef. It is best to choose the top yellow cattle part. Make sure it is cut into small strips and then clean out the moisture. It needs to be turned back and forth during the charcoal grilling process, and never grill it for too long.

Grilled beef jerky uses top-quality cattle and extracts high-quality parts. 100% of the beef is selected from three cuts and one stew. Each cow can only produce 3-5 kilograms. It has a strict production process and is processed using modern acid-draining technology. One kilogram of beef jerky is produced from every three kilograms of beef. The carefully selected beef is roughly processed and cut into shape, then marinated with more than 30 kinds of secret seasonings for four hours. When the beef fully absorbs the seasoning, it is placed in an oven and baked over charcoal fire for more than four hours.

Method 2:

Choose fresh lean meat from the front and back legs, remove broken bones, tendons, oil film, etc., cut into small pieces of about 50 grams, soak in cold water for about 1 hour to soak out the remaining blood in the muscle, wash, drain and set aside. Initial cooking: Add the washed and drained meat, salt, cinnamon, etc. into water and cook for 1 hour. The water temperature should be kept above 90℃. Turn the meat up and down frequently with a spatula to remove the floating oil foam at any time. Take out a sample of the meat and cut it with a knife to see if the meat surface has turned grayish white. If it has turned grayish white, it means it is 70% cooked and the initial cooking is complete. Cutting: After the initial cooking, take the meat out of the pot and place it in a bamboo basket to cool, then cut it into thin slices of 3.5 cm * 2.5 cm * 0.5 cm. The slices should be neat and of uniform thickness. Re-cooking: Mix sugar, ginger powder, soy sauce, five-spice powder and other seasonings with the broth from the first cooking and put them into the pot. Then put the semi-finished meat slices into the pot and continue cooking. Turn the meat over and over again in the later stage of re-cooking to prevent the bottom of the pot from getting sticky. Finally, add MSG and mix well until the meat is tender. Remove from the pot, spread it on a baking sieve and cool it. Baking: Send the dried meat slices into the drying room and bake them directly over charcoal fire. When baking, the optimum temperature should be maintained at 60 to 80°C, and the meat slices should be turned frequently or the position of the baking screen should be adjusted up and down. After 4 hours, the meat slices should be dried, taken out and dried thoroughly, and then they are finished.

Nutrition of grilled beef jerky: 1. Rich in creatine

The creatine content in beef is higher than any other food, which makes it particularly effective for building muscle and increasing strength. In the first few seconds of training, creatine is the source of muscle fuel. It can effectively replenish adenosine triphosphate, allowing you to train longer.

2. Contains Vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can enhance immunity and promote protein metabolism and synthesis, thus helping the body recover after intense training.

3. Contains botulinum toxin

The content of botulinum toxin and creatine in chicken and fish is very low, but the content in beef is very high. Botulinum toxin is mainly used to support fat metabolism and produce branched-chain amino acids, an amino acid that plays an important role in muscle growth for bodybuilders.

4. Contains potassium and protein

Potassium is a mineral that is lacking in most athletes' diets. Low potassium levels can inhibit protein synthesis and growth hormone production, thereby affecting muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin can produce 22 grams of first-class protein.

5. It is a low-fat source of linoleic acid

Beef is low in fat but rich in conjugated linoleic acid, a potential antioxidant that can effectively fight tissue damage caused by exercises such as weightlifting. Additionally, linoleic acid acts as an antioxidant to help maintain muscle mass.

6. Beef contains zinc, magnesium and iron

Zinc is another antioxidant that helps synthesize protein and promote muscle growth. Zinc works together with glutamate and vitamin B6 to strengthen the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin anabolism. Iron is an essential mineral for blood production. In contrast to the pitiful iron content of chicken, fish, and turkey, beef is rich in iron.