The practice of authentic airing jerk, how is the most authentic practice solution _ done delicious
Cold season always can be installed flesh of each bull kept for covering offends interest, the sort of greedy how does the state of mind that does not want to buy again alleviate? Probably only oneself bake some of all wool and a yard wide flesh to do ability joy to rise?

With makings 

Beef (the Niu Lin that I use) 3 jins
Cooking wine
 A certain number of
Ginger
 Right amount
Onion
 Half
Candy
 Right amount
Soy
 A lot of
Often smoke
 Right amount
Pink of the five spices
 A lot of
Black peppery
 Right amount
Pink of Chinese prickly ash
 Think those who eat hemp to put
Chili pink
 Want to eat to be put hotly
Juice of black any of several hot spice plants A few
Fork burns sauce
 Need not put
Salt
 Right amount
Toothpick
 A lot of
Oven

The practice of the tasty airing jerky that does not want 

  1. Beef is cut or piece, with cold water + water of haemorrhage of cooking wine , I feel stripping and slicing is bit better, can change water, but expend cooking wine! I was not changed, half hours or so

    The practice measure of the tasty airing jerky that does not want 1

  2. Muscle film had better go, bloated otherwise very ugly, there is a such puppy in best home, it is OK muscle head cling to of the head appropriate has been handled

    The practice measure of the tasty airing jerky that does not want 2

  3. Fleshy piece or cutlet, join all condiment, massage a little while, if be fleshy piece,use toothpick stand sth on end, easy tasty

    The practice measure of the tasty airing jerky that does not want 3

  4. Pour the flesh and sauce to last together bag, eduction air has been fastened, such flesh can contact sauce all-aroundly. Put freezer to refrigerate souse 8-24 hour

    The practice measure of the tasty airing jerky that does not want 4

  5. The flesh that has bloated piece from sauce fish out is cut, if be cutlet, want fish out to be nodded with kitchen paper blot. I feel cutlet rough spot is more delicious, give dry rate to also be met a few taller, still can have little because of interior wet

    The practice measure of the tasty airing jerky that does not want 5

  6. If the time of souse is short, fleshy piece is done not have too tasty, cut later, can add pink of some of candy, salt, the five spices again of what, pour sauce to was caught time catch

    The practice measure of the tasty airing jerky that does not want 6

  7. Cutlet is worn with toothpick rise hang on grill, you put grill top layer, bake dish put most below, spread a piece of oilpaper or silver paper, need not brush so pull

    Oven
    Open wind, 150 degrees, 110 minutes, if do not have ventilated function, temperature can reduce 110 degrees, time is lengthened moderately

    The practice measure of the tasty airing jerky that does not want 7

  8. The move that bake is being baked, beef will be contractible, can give water, those who go out is about the same poured boiling water, trade a piece of paper, triumphal in sight! ?

    The practice measure of the tasty airing jerky that does not want 8

  9. Had baked take eat! Too delicious! (I feel) fleshy doing of Bineimeng eats fortunately! # is added here " I feel " 3 words, otherwise someone says my hell cock

    The practice measure of the tasty airing jerky that does not want 9

  10. 3 jins of flesh gave these doing, 30%-40%

    The practice measure of the tasty airing jerky that does not want 10

Small stick person

Turned over a lot of cookbook, have what boil first, have what fry first, dissatisfactory, been boil is sauce beef! Ate directly! Still can when bake? The ill will that fries first is oily big, return so that brush boiler, still expend wing, this method is baked coming out is finished product, not too perfect! And cutlet is hanged can bake a lot of, unlike is placed dish in, can bake a few only, return so that search an area, one furnace gets 3 jins of meat calm!
Why is 110-150 spent? Others many degrees 200 ah? Because toothpick is met anxious!
2020-06-19
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