The practice of gravi beef jerky

\”To be honest, in fact, I want to make spiced beef preserved. Because it is the first time I make it, the water is too much, so the finished product was cracking when it was grilled. The taste is really similar to the spiced beef jerky packaging outside, so in the end I torn it into small pieces with my hands, acting as a beef jerky.

I think about it, I hope everyone don’t shoot me. Come and give me some pointers! If you really want to make beef jerky, you can cut it directly into beef slices, and then pat the beef with the back of the knife until the meat is loose, seasoning, marinating and flavoring, and then baking oil brush and brushing honey. It’s more like beef jerky. \”

ingredient details
  • Beef A moderate amount
Auxiliary material


  • A moderate amount Chicken essence [ 123] A moderate amount
  • Raw soy sauce A moderate amount
  • white sugar A moderate amount
  • Wuxiang powder

  • A moderate amount
  • Honey

  • Affairs
  • Clear water

  • Wuxiang flavor ]
  • Baking process

One hour time consuming

Advanced difficulty

  • The practice of Fuxiang beef jerky

  • [123 ]


One piece of beef.
  • 【自制五香牛肉干】的做法步骤:1

    Chop into fine meat with a knife.

  • 【自制五香牛肉干】的做法步骤:2

    Add salt, chicken essence.

  • 【自制五香牛肉干】的做法步骤:3

    Add soy sauce, sugar.

  • 【自制五香牛肉干】的做法步骤:4

    Add Wuxiang Powder.

  • 【自制五香牛肉干】的做法步骤:5

    Stir well.

  • 【自制五香牛肉干】的做法步骤:6

    Pour into the meat grinder, add an appropriate amount of water to make mud.

  • 【自制五香牛肉干】的做法步骤:7

    Prepare a tin foil and a rolling stick.

  • 【自制五香牛肉干】的做法步骤:8

    Brush the tin foil with a layer of oil, take an appropriate amount of beef, roll it into slices, put it in a baking sheetEssence

  • 【自制五香牛肉干】的做法步骤:9

    Wash the sesame no sand without sand, sprinkle it evenly, and then brush a little oil.

  • 【自制五香牛肉干】的做法步骤:10


    180 degrees to bake for 25 minutes, turn over, brush the honey twice, bake to the surface dribbled oilIt is basically completely good when the small bubbles, and the degree of dryness and taste of the beef jerky.