Air-dried spicy beef

No light soy sauce oyster sauce, no sour. The simple seasoning is enough for flavor, 2 to 3 grams of salt for a pound of beef shank, as long as the salt is put well, the pepper pepper noodles are as you like. The price of beef and mutton this year is really cost-effective, and I will do it clean and hygienic by myself

Ingredients

Beeflegmeat 6 kg

Sichuanpepper 25 grams

Chiliflakes appropriateamount

13fragrant appropriateamount

whitesugar appropriateamount

cuminpowder alittle

ediblesalt 12 grams

cookedwhitesesameseeds appropriateamount

highliquor alittle

Cooking Instructions

Cut the beef leg into thick slices along the texture and cut the two thumb-sized strips in the middle, without cutting them off. Easy to dry.
Sichuan pepper Stir-fry the chili noodles to bring out the fragrance
Put it in a wall breaker and break it
Add all the seasonings and refrigerate for 4-8 hours
Hang on a baking net and air dry for 2-3 days
Cut the beef jerky with scissors and steam for 40-50 minutes
Continue to air dry for another day, according to your preferred hardness
Delicious and ready-to-serve
If you have a sealing machine at home, you can divide and seal it, my family is 6 pounds, and it is not enough for two people to show off in a week.