Homemade naturally air-dried beef jerky

They all asked the beef shop owner to reserve in advance 🤣

Start practicing endurance and knife skills 🔪. Cut each piece to a length of 10-12 cm, a width of 1.5-3 cm, about the size of a thumb.

Cut along the grain.

Bowl after 🙄 bowl, talking about it all, but it's exhausting 😫

Keep up the good work.

After cutting everything, pour it into two large basins. This time we'll make two flavors: 10 jin of five-spice and 10 jin of mildly spicy. Divide the above auxiliary ingredients and seasonings, except for the Sichuan peppercorns, chili flakes, and chili powder, in half and mix each half evenly into the two basins of beef.

Mix the auxiliary ingredients with the seasonings and beef evenly, then refrigerate to marinate overnight.

It's best to put the Sichuan peppercorns and chili powder in a pan and stir-fry them over low heat before adding them and stirring—they'll be more fragrant. The difference between five-spice and mildly spicy flavors is whether or not chili powder is added. 🌶️

The next day the sun came out, take them out and string them up to dry.

Really craving some grilled skewers 😂

Looks really liked.

Exposing to the sun on the left and on the right.

Drying on the balcony, no need to bring it in at night 🤣

Squeeze it yourself, and when it’s hard, it’s about right. This time I let it air dry for two days. You can adjust according to your preferred dryness.

It's just beautiful 😏.

Then put it in a steamer with cold water and start steaming. Once the steam rises, cover it, and then steam for about 1 hour.

The moment I opened the lid, the aroma was intoxicating; this is exactly the beef jerky I wanted 😋

Delicious 😋

Continue drying until it reaches the dryness level you like. (For the elderly and children, 50-60% dry; 90% dry has no moisture left, and the more you chew, the more fragrant and rich it becomes 😄)

Do it yourself, and you will have abundant food and clothing.

All my friends have made orders to be shipped 😂

Fragrant.