Homemade Beef Jerky


Homemade Beef Jerky
Homemade Beef Jerky

This homemade roasted beef jerky is absolutely amazing! The meat is carefully selected, high-quality beef tenderloin, and the ingredient list is very clean, without any unnecessary additives. It's so reassuring to eat! The spicy version is intensely spicy and flavorful, becoming more fragrant with each chew; the five-spice version is savory and rich, so delicious you'll want to lick your fingers. Perfect for staying home during the Spring Festival, whether you're binge-watching TV, chatting, or entertaining guests, just grab a handful and instantly fill the festive atmosphere. It's so delicious you won't be able to stop eating it, so make some now!

Ingredients

Steps

  1. Cutting and preparing the meat. First, cut the beef into thin slices about 2 mm thick. Wash it and drain the water thoroughly, otherwise it will be soggy after grilling.
    Cutting and preparing the meat. First, cut the beef into thin slices about 2 mm thick. Wash it and drain the water thoroughly, otherwise it will be soggy after grilling. Cutting and preparing the meat. First, cut the beef into thin slices about 2 mm thick. Wash it and drain the water thoroughly, otherwise it will be soggy after grilling.
  2. Marinating and mixing. Pour the marinade into the meat, then add oyster sauce and white wine/cooking wine. Mix by hand until each piece of meat is coated with the marinade. (I made 2 jin each of spicy and five-spice flavors; each 2 jin of raw meat yields approximately 475 grams of finished product.)
    Marinating and mixing. Pour the marinade into the meat, then add oyster sauce and white wine/cooking wine. Mix by hand until each piece of meat is coated with the marinade. (I made 2 jin each of spicy and five-spice flavors; each 2 jin of raw meat yields approximately 475 grams of finished product.) Marinating and mixing. Pour the marinade into the meat, then add oyster sauce and white wine/cooking wine. Mix by hand until each piece of meat is coated with the marinade. (I made 2 jin each of spicy and five-spice flavors; each 2 jin of raw meat yields approximately 475 grams of finished product.) Marinating and mixing. Pour the marinade into the meat, then add oyster sauce and white wine/cooking wine. Mix by hand until each piece of meat is coated with the marinade. (I made 2 jin each of spicy and five-spice flavors; each 2 jin of raw meat yields approximately 475 grams of finished product.) Marinating and mixing. Pour the marinade into the meat, then add oyster sauce and white wine/cooking wine. Mix by hand until each piece of meat is coated with the marinade. (I made 2 jin each of spicy and five-spice flavors; each 2 jin of raw meat yields approximately 475 grams of finished product.) Marinating and mixing. Pour the marinade into the meat, then add oyster sauce and white wine/cooking wine. Mix by hand until each piece of meat is coated with the marinade. (I made 2 jin each of spicy and five-spice flavors; each 2 jin of raw meat yields approximately 475 grams of finished product.)
  3. Finally, spray some vegetable oil to lock in moisture, put it in the refrigerator to marinate for about 4 hours to allow the flavor to fully develop.
    Finally, spray some vegetable oil to lock in moisture, put it in the refrigerator to marinate for about 4 hours to allow the flavor to fully develop.
  4. Roasting. Find a non-stick baking tray and lay the meat slices flat on it, without stacking them. Preheat the oven to 185°C and bake for 15 minutes. Take it out and drain the juices that have come out. Flip it over and bake for another 15-18 minutes, or until it reaches your desired dryness.
    Roasting. Find a non-stick baking tray and lay the meat slices flat on it, without stacking them. Preheat the oven to 185°C and bake for 15 minutes. Take it out and drain the juices that have come out. Flip it over and bake for another 15-18 minutes, or until it reaches your desired dryness. Roasting. Find a non-stick baking tray and lay the meat slices flat on it, without stacking them. Preheat the oven to 185°C and bake for 15 minutes. Take it out and drain the juices that have come out. Flip it over and bake for another 15-18 minutes, or until it reaches your desired dryness. Roasting. Find a non-stick baking tray and lay the meat slices flat on it, without stacking them. Preheat the oven to 185°C and bake for 15 minutes. Take it out and drain the juices that have come out. Flip it over and bake for another 15-18 minutes, or until it reaches your desired dryness.
  5. The grilled beef jerky is even more chewy when it's completely cooled. The spicy flavor is just right, and the five-spice flavor is also fragrant. It's perfect for watching TV or having with drinks!
    The grilled beef jerky is even more chewy when it's completely cooled. The spicy flavor is just right, and the five-spice flavor is also fragrant. It's perfect for watching TV or having with drinks! The grilled beef jerky is even more chewy when it's completely cooled. The spicy flavor is just right, and the five-spice flavor is also fragrant. It's perfect for watching TV or having with drinks!
  6. If it's really inconvenient to buy ready-made marinade, I've also included a recipe for making your own. However, I still recommend buying pre-mixed marinade, since beef isn't cheap, and using ready-made ingredients is more convenient, less likely to go wrong, and the flavor is more consistent. Ingredients: 6g white sugar, 8g salt, 4g MSG, 4g cumin powder, 3g onion powder, 3g roasted sesame seeds, 2g ginger powder, 8g cornstarch, 4g vegetable oil, 8g light soy sauce (for a salty and savory flavor, adjust to taste between 5-10g), 25g oyster sauce, 10g white wine.
Languages
Hausgemachtes Beef Jerky - Deutsch (German) version
Homemade Beef Jerky - English version
Cecina de res casera - Español (Spanish) version
Bœuf séché maison - Français (French) version
Dendeng Sapi Buatan Sendiri - Bahasa Indonesia (Indonesian) version
Carne secca fatta in casa - Italiana (Italian) version
自家製ビーフジャーキー - 日本語 (Japanese) version
수제 육포 - 한국인 (Korean) version
เนื้อแดดเดียวทำเอง - แบบไทย (Thai) version
自製牛肉乾 - 香港繁體中文 (Traditional Chinese - Hong Kong) version