Beef jerky

관리자
10 Feb 2022
Views 157

Beef jerky : Jerky good as a side dish


How to make good jerky

To make good jerky, you must first have good meat. When grilling meat, cut it in the opposite direction, but cut the jerky into 0.4cm thick slices.


The seasoning is very simple and consists of three ingredients: soy sauce (dark soy sauce), sugar, and pepper. In addition, honey, pear juice, ginger juice, etc. may be added, but it is better not to add green onion, garlic, sesame salt, or sesame oil. If you add a lot of seasoning, the taste changes, making it difficult to store for a long time.


To make jerky, first spread the beef jerky on a chopping board to remove the tendons and oil attached to the edges. Check the weight and accurately measure the ratio of 1 tablespoon (15 cc) of soy sauce per 100 g of meat, add half the amount of soy sauce (dark soy sauce) for sugar, and add pepper powder appropriately. If the liver is insufficient, the pho will be greasy and tasteless. If you use half of honey instead of sugar, it will be soft and fragrant after drying. In a large bowl, make a marinade by mixing soy sauce, sugar, honey, and pepper well, and then remove each piece of beef patties and coat them thoroughly on the front and back. Rub it with your hands and let it soak for about 30 minutes.


Wash and dry the marinated yukpot persimmons straight out on a sieve, and lay them out in a sunny and well-ventilated place. After a couple of hours, when the surface is dry, turn it over to dry. If left alone, the meat will stick to the sieve and the meat will tear if removed. In spring or autumn when the sun is shining and the wind is calm, it is almost dry in half a day. The dried jerky is spread out one by one, stacked one by one, wrapped in Korean paper, and then pressed with a stone for two days to correct the shape. If dried jerky is left outside, it will dry out and harden, and if it is wet, insects will form. In the past, it was wrapped in Korean paper and hung for storage, but now it can be eaten fresh by putting it in a plastic bag, tying it tightly and putting it in the freezer.


Jerky must be grilled well for it to taste good. Lightly drizzle sesame oil on the front and back, place it on the grill and cook it over a long heat. At this time, apply a little sesame oil to the palm of your hand and rub the front and back sides of the jerky evenly, but do not apply too much. Cut the grilled beef jerky into bite-size pieces in a shell or ball shape, put it in a bowl, and sprinkle with pine nut powder. Sprinkling pine nut powder on the black jerky looks good and tastes good.


[recipe]


Thinly sliced and dried beef, it is the first choice among dried snacks. It was also used as a waste food.



Ingredients (serves 10)

500g beef (beef rump), 3 tablespoons pine nuts, sesame oil, pine nut powder

(A) 5 tablespoons soy sauce (dark soy sauce), 1 tablespoon honey, 2 tablespoons sugar, ½ teaspoon pepper powder


* Weighing unit

1 teaspoon - 5ml(cc) / 1 tablespoon - 15ml(cc) / 1 cup - 200ml(cc) / 1 doe - 5 cups (1,000ml)


how to make

1. Choose a non-greasy rump and scoop it out in a thin and wide cloth about 0.4cm thick in the same direction as the result, and rub off the oil and tendons.

2. Put the seasonings in (A) together in a bowl and mix well.

3. Soak the whole persimmon one by one in the seasoning sauce on the front and back, rub the whole thing evenly, and let it sit for about 1 hour so that the seasoning is sufficiently soaked.

4. Spread the jerky on a tray so that it does not overlap, and dry it for two days in a well-ventilated and sunny place. After half a day or so, when the outside is roughly dry, turn it over and dry the back side as well.

5. Before it dries, roll it up and lay out Korean paper on a flat surface. Spread the dried cloth and wrap it up one by one. Put it on a cutting board or board, press it with a heavy object, and leave it for about a day to make it flat.

6. Wrap dried sachets in plastic or wrap and store them in a refrigerator or freezer.

7. When eating, spread sesame oil evenly on both sides of the beef jerky, put it on a griddle, and lightly roast both sides of the beef jerky, cut into pieces and sprinkle with pine nuts. When boiling the jerky, apply starch syrup on a skewer and attach pine nuts to the jerky to shape it.


Chilbo pyeonpo, jujube pyeonpo

Minced meat seasoned and dried is called pyeonpo.

Chilbo pyeonpo cuts meat into rounds and presses seven pine nuts, while in jujube pyeonpo, the meat is shaped the size of a jujube and puts a pine nut at the end.


Ingredients (serves 10)

500g beef (beef rump), 3 tablespoons pine nuts, sesame oil

(A) 5 tablespoons soy sauce (dark soy sauce), 1 tablespoon honey, 2 tablespoons sugar, ½ teaspoon pepper powder


* Weighing unit

1 teaspoon - 5ml(cc) / 1 tablespoon - 15ml(cc) / 1 cup - 200ml(cc) / 1 doe - 5 cups (1,000ml)


how to make

1. Choose a non-greasy rump, remove the oil, slice it thinly, and mince it finely.

2. Put the seasonings in (A) in a bowl, mix thoroughly, add minced meat, and knead the whole body to make sure the seasoning is sufficiently soaked and set aside for 1 hour.

3. For Chilbopyeonpo, cut the seasoned meat into rounds with a diameter of 4cm and a thickness of 1cm in half, put a pine nut in the center, and 6 deeply at the edges, and then lay them out on a sieve to dry.

4. For the jujube pyeonpo, make seasoned meat as large as large jujube grains, put a pine nut on the tip, and dry it in a well-ventilated and sunny place, turning it over occasionally for two days.

5. Before it dries, roll it up, wrap it in plastic or wrap, and store it in the refrigerator or freezer.

6. When eating, spread sesame oil evenly and lightly grill on a griddle.


* Possam is thinly sliced meat seasoned with seasoning, spread over pine nuts, and dried to form a half moon shape.

0 0