Making Korean-style beef jerky скачать в хорошем качестве

Making Korean-style beef jerky

Homemade jerky is a recipe that anyone can easily follow. After removing blood from beef by marinating it in orange juice, pear juice, red pepper, soy sauce, honey, hot pepper paste, sugar, garlic, ginger slice, boil it for 20 to 30 minutes, marinate the meat, and dry it in a food processor for about 40 hours. Components. 1. Basic ingredients: 600g of beef, 30ml of orange juice, 150ml of pear juice, 60ml of Jeongjong 2. Seasoned sauce: 150ml of pear juice, 1/2 tablespoon of pepper, 80ml soy sauce, 80g honey, 10 green peppers 30 grams of sugar, 5-10 garlic, 5-6 pieces of ginger slice, Making; 1. The meat is about 5-7mm thick. I bought it from a butcher's shop. Get ready. 2. If the meat is frozen, thaw it out to 30ml of orange juice. Marinate 60 ml of Jeongjong, 150 ml of pear juice for 40 minutes to 1 hour, and add blood and water. Drain the smell of fish. 3. Make seasoning sauce while the meat is marinated. Seasoned sauce is 150 ml pear juice, 20 ml garlic, some ginger, 40 g honey, 10 hot peppers, 1 tablespoon soy sauce 80 ml, 30g sugar, 60 ml soy sauce, Add and simmer for 20 to 30 minutes. 4. When it is boiled down to taste, it tastes sweet and spicy Turn off the heat and cool it when the ingredients are thick. 5. Add the sauce that cooled the meat off and evenly season the meat. Crabs rub well to soak up all the meat. 6. When the meat is completely seasoned, dry it in a desiccator. 7. Dry temperature is about 7 to 7 hours at 50 degrees C in food dryer, but medium I'm going to check the dryness so I don't get too dry. It provides the right amount of dryness.