Beef jerky
Traditional air-dried beef jerky: strips marinated in a wine-salt brine, fanned or sun-dried until firm, then steamed; deeply savory with a dense, chewy, concentrated beefiness.
Instructions
- 1
Cut the beef into strips 1.5 cm thick. Dilute the salt with white wine, optionally adding a small amount of lightly warmed wine, and pour it over the beef, mixing evenly. Marinate for 4 hours, stirring twice during this period. After marinating, hang the beef on a hanger and use a fan to blow on it for 24 hours. If there’s no fan, place it on the balcony, ideally in the sun with ventilation for 36-48 hours. Once the surface of the beef strips is dry, cut them to size and steam for 20 minutes. Let it sit overnight after cooking, and it’s ready to eat. It’s very delicious and can also be deep-fried, while steaming is healthier.
- 2
Pickled picture.
- 3
Picture after air drying.
- 4
Picture after air drying.
- 5
Roasted picture.
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Ingredients
Main Ingredients
- Beef5000 g
- baijiu50 g
Seasonings
- Salt100 g