Over 800 years ago, the great conqueror Genghis Khan embarked on his western campaigns. To reduce military baggage, his troops dried beef for sustenance. This method preserved nutrients while ensuring portability, earning it the title "Genghis Khan's military rations."
Steps
1. Rinse beef thoroughly. Cut against the grain into 5cm-wide strips. Drain excess moisture.
2. Coat both sides of each strip evenly with fine salt (adjust quantity to taste; apply twice for stronger flavor). Place on a ventilated tray in a well-ventilated area. Flip daily. After approximately one week, the beef jerky is ready.
3. Heat a dry skillet over medium heat. Place jerky in the pan and fry until crispy and golden brown on both sides. Remove and drain on paper towels.
4. Store in an airtight container at room temperature.Evenly coat both sides of the jerky with fine salt (adjust to taste; apply twice for stronger flavor). Place on a ventilated tray in a well-ventilated area, flipping every 24 hours. Drying completes in about one week.
2. Lightly oil the oven rack. Arrange the dried beef jerky evenly on the rack.
3.Lightly brush with oil. 4. Line the bottom rack of the oven with foil. Preheat to 425°F (220°C) for 10 minutes. Place the rack in the middle position. 5. Bake at 425°F (220°C) for 5 minutes. Check through the oven window. Once the fatty parts turn golden and oil begins to render, bake for an additional 2 minutes. 6.Place on paper towels to absorb excess oil before serving. Store in an airtight container in the refrigerator to preserve freshness.