How To Make Beef Jerky In Oven (Teriyaki, Spicy Beef, Char Siu Recipes)

**Making Spicy Numbing Beef Jerky: A Step-by-Step Guide**

When it comes to making beef jerky, the key is to have a delicate balance of flavors and textures. One of the most important aspects of this recipe is the marinade, which requires careful attention to detail to achieve the perfect level of moisture. As our chef notes, "marinade has so little liquid when making beef jerky you are basically taking out the moisture from the mint" - it's essential to use less liquid possible to avoid overpowering the other flavors.

To start, we need to marinate the beef piece-by-piece. This allows us to distribute the flavor evenly and ensures that each piece is coated with just the right amount of marinade. The chef emphasizes the importance of using a hand mixer or simply mixing by hand, as this will help to break down the ingredients and create a more uniform texture. Covering the bowl with a lid will also help to prevent any unwanted flavors from mingling together.

After marinating the beef for an overnight period, we can start to think about drying it out. The chef notes that "you don't need a dehydrator for this recipe but we are going to use a fan" - and a big, strong one at that! By placing the beef on a drying rack and positioning it near a fan on low setting, we can create a gentle breeze that will help to dry out the meat evenly. Depending on the size of the fan, it may take anywhere from 4 to 10 hours for the jerky to be fully cooked - so be sure to keep an eye on it!

When checking on the beef jerky, our chef uses a few key indicators to determine if it's ready. First, we'll press down on the surface of the meat with our fingers - if they're still wet, it's not quite dry enough yet. Next, we'll bend the piece in half to see how soft and pliable it is. If it springs back into shape easily, but still has a bit of give, then it's ready to go! However, if it feels brittle or breaks apart when bent, it may be overcooked.

One final step before baking is to cook the beef jerky in the oven. By preheating our oven to 180 degrees Fahrenheit and placing the jerky on the top rack, we can create a gentle heat that will help to dry out the meat evenly. Depending on the thickness of the beef and the moisture content of the meat, cooking times may vary - but generally, it should take around one to two hours for all three flavors to be fully cooked.

Once our beef jerky is baked to perfection, we can take a look at how each flavor turned out. The spicy numbing flavor, in particular, is a standout - with its intense aroma and addictive taste, it's no wonder that this recipe has become a favorite among foodies. For the honey teriyaki flavor, our chef notes that "it is so easy to tear" - a testament to the tender texture of the jerky.

As we continue to explore the world of beef jerky, one thing becomes clear: practice makes perfect! By experimenting with different flavors and techniques, we can create unique recipes that showcase the versatility of this beloved snack. And for those who are new to making beef jerky, our chef's advice is simple yet sage: "if you like Chinese food subscribe to my channel and hit the notification bell so you don't miss any episode if you want to know more about me or support me check out my page on link."

"WEBVTTKind: captionsLanguage: enhi everyone welcome to soup top recipes today we're making beef jerky this is like everybody's favorite snack it's healthy and delicious I know it's pretty expensive to buy it from the store but it's not that hard to make it at home in this video I'm going to show you three recipes of different flavors so let's get started it is very important to select a cut of beef this is what I'm going to use in this video beef around run the steak is what everybody suggests that you should use for beef jerky it is so lean which makes your beef jerky last longer but on the other side lean cut EKOS less flavor that is why I have also tested with tip sirloin it has a higher fat content not just the fat that you can see by your eyes easily I'm also talking about the intern Moscow effect also known as modeling that equals more flavor and tenderness but everybody said it costs the jerky to ten Rance it faster when I test this cut it was amazingly delicious lots of flavours and the turkey is kind of juicy which is a huge surprise it lasts six days at room temperature without going bad if you think you can finish the beef jerky within 6 days I strongly suggest you give this a go in today's video I'm going to do what everybody suggest use a lean cut of the beef it is still frozen put it in the fridge overnight to defrost it it won't be completely soft the next day which is easier to work with the knife trim off the outer layer fat you can ask your butcher to do this for you when I buy this the supermarket is extremely busy and I hate waiting in the line for hours so I decide to do it myself it just needs some patience and little love okay that looks nice next we're going to slice the beef into thin pieces I am cutting a beef against the fiber it will be easier to chew some commercial beef jerkey is actually cut with the fiber I have tried those worries and they all seem fine to me I don't think it makes that big of difference though for the thickness I prefer three millimeter thick pieces if it's too thin the beef would dry out quickly like a paper if it's too thick takes too long to dry especially if you don't have a dehydrator what I'm cutting now is a bit thicker than what I like that is because it is hard to do it by hand you can ask your butcher to do it for you this reminds me of Chef John's beef jerky video he said don't try to be a hero to do it yourself guess what he's right cutting it by hand usually caused a regular thickness which makes it harder to cook evenly but anyway I'm making beef jerky at home and even is the beauty of homemade beef jerky I'm gonna do three flavors today each flavor I will use 500 grams of beef after I'm done with those big fake uneven pieces I cut the rest into smaller and thinner pieces these are much better I put them in different containers so I can do different marinades the first one is honey trash you flavor also known as Chinese roasted barbecue flavor it is classic you will need 3 to 5 tbsp of honey depends on how sweet do you want follow up with two tablespoon of oyster sauce 4 tablespoon of hoisin sauce this is what I'm using I'll put the amazon link in the description so you can check it out 1 tablespoon of soy sauce and 1/2 teaspoon of red is powder this is completely optional it is for color it doesn't affect the taste at all if you don't have it you can skip it or use food coloring give it a little taste to make sure you like the flavor pour that to the beef these are the big slices that I did it is a bit difficult to mix you want to make sure every piece of meat is coated well you can also use a ziplock bag I think that will be easier cover that and we'll keep doing the second flavor teriyaki beef jerky I know it doesn't sound like a Chinese food but the seasoning combination we are using is also popular in Chinese cuisine 3.5 tbsp of honey 3 tbsp of soy sauce 2.5 TSP of grated ginger 2.5 TSP of grated garlic 2 tablespoon of sliced scallion mix it up and make sure the honey is well cooperated it smells good already put the beef into the sauce as well I figured out adding it piece by piece is easier to mix put it back to the container I also use a plastic wrap to cover the pop you can use a dip lock bag as well cover the lid and we can move on to the last flavor citroen spicy numbing beef jerky you will need to grind some spices 6 pieces of hot dry choice you can adjust the heat up to your own level of a star anise a small piece of dry orange pillow you can use fresh orange peel if you want a small piece of cinnamon 1/4 of a black cardamom three pieces of cloves a quarter teaspoon of white peppercorn a quarter teaspoon of cumin seeds 1 tbsp of citron peppercorn grind them into powder let it go through a sip to get rid of some stubborn pieces put that in the mixing bowl and keep adding the rest of the ingredient 1 tablespoon of Chinese cooking wine if you have high level alcohol that will be even better 1 teaspoon plus 1/4 teaspoon of salt or to taste 2 teaspoon of sugar 1 tablespoon of vegetable oil because the spicy and numbing elements usually attach to oil so this will help the seasoning get infused to every piece of meat mix that together I forgot to add some soy sauce adding it now you can see this marinade has so little liquid when making beef jerky you are basically taking out the moisture from the mint so you want to use less liquid possible marinate the beef piece-by-piece so you can distribute the flavor first this is pretty difficult to make due to the tiny amount of liquid once multiple pieces are coated with the marinade you can start mixing it by your hand your hand is always the best mixer in the kitchen cover it with the lid as well I finished all the flavors let's put them in the fridge overnight take them out the next day they should all be well marinated place all the beef on drying rack so the air can get around the both sides of the beef I also use some Paxman paper and baking pan to catch the sauce that is dripping down it is better to leave some space between them but my drawing rack is too small so I have to trow them that is okay because after drawing it an hour or two they will shrink and become smaller you just do the same thing and finish all the beef we don't need a dehydrator for this recipe but we are going to use a fan the fan I'm using it's big and strong I put it on low setting and it only takes about four hours if you use a small fan will take up to 10 hours depends on how fast the air flows every fan is different just keep an eye on it and check the moisture once in a while the spicy numbing beef jerky has less liquid so it will dry out faster than others I took it away earlier so it doesn't get too dry keep the fan on for the other two flavor once the surface is completely dry press it down a little bit and your fingers should not be wet also you can bend it to see how soft they are they should be joy but still pliable if you're making different flavors at one time make sure you check them all because different badge needs different time to dry they are already looking like beef jerky now I have seen some people just eat it right away but I want to cook it in the oven just to be safe pre-heat your oven to 180 degrees Fahrenheit my oven heat is coming from the botton so I place the spicy numbing beef jerky on the top of the rack because it cooks faster than others I put the honey toss you and the teriyaki in the middle of the rack close the oven and let it for one to two hours it depends on the thickness and moisture of the beef it could also take longer than two hours every oven is different so keep an eye on it the spicy numbing beef turkey only take one hour so I took it out of the oven first it is dry but not like leather you can still bend it and easily break it apart it is the authentic suchen flavor very intense I find that it is quite addictive when I do the pest recipe everyone takes the honey ties you and the teriyaki flavor but I cannot stop eating a stitch on beef jerky it's just so good if you like spicy and numbing flavor you should give this a try okay let's take a look of the other two flavors they took about 1.5 hours to cook both of them contain honey so you want to make sure not to burn the honey this one it didn't cook evenly because it was on the edge let me show you you see how this part is brighter than the edge that means the honey is burnt and look at this one the light can go through the meat pieces that is how I check if the teriyaki and the honey Tasha beef jerky is perfectly made or not it is so easy to tear it apart it tastes salty and sweet very aromatic I can just snack it all day now look at the honey Tasha beef jerky even though I cut it so thick it is still pliable and it is super delicious sweet and salty has a unique Asian hoisin taste the honey creates a layer which makes the beef jerky is still kind of soft and easy to chew I just love the flavor and the texture I put all three flavors together so you can see the differences for every 500 grams of meat I get about 230 to 250 grams of beef jerky you can put this in a syllable back that was take it for 10 days at room temperature or 3 weeks in the fridge as always you can find the written down recipe in the description box down below the video so I hope you enjoyed this video mmm don't forget to give it a try yourself leave me a comment let me know how it goes if you like Chinese food subscribe to my channel and hit the notification bell so you don't miss any episode if you want to know more about me or support me check out my page on link it's right there and I'll see you next time byehi everyone welcome to soup top recipes today we're making beef jerky this is like everybody's favorite snack it's healthy and delicious I know it's pretty expensive to buy it from the store but it's not that hard to make it at home in this video I'm going to show you three recipes of different flavors so let's get started it is very important to select a cut of beef this is what I'm going to use in this video beef around run the steak is what everybody suggests that you should use for beef jerky it is so lean which makes your beef jerky last longer but on the other side lean cut EKOS less flavor that is why I have also tested with tip sirloin it has a higher fat content not just the fat that you can see by your eyes easily I'm also talking about the intern Moscow effect also known as modeling that equals more flavor and tenderness but everybody said it costs the jerky to ten Rance it faster when I test this cut it was amazingly delicious lots of flavours and the turkey is kind of juicy which is a huge surprise it lasts six days at room temperature without going bad if you think you can finish the beef jerky within 6 days I strongly suggest you give this a go in today's video I'm going to do what everybody suggest use a lean cut of the beef it is still frozen put it in the fridge overnight to defrost it it won't be completely soft the next day which is easier to work with the knife trim off the outer layer fat you can ask your butcher to do this for you when I buy this the supermarket is extremely busy and I hate waiting in the line for hours so I decide to do it myself it just needs some patience and little love okay that looks nice next we're going to slice the beef into thin pieces I am cutting a beef against the fiber it will be easier to chew some commercial beef jerkey is actually cut with the fiber I have tried those worries and they all seem fine to me I don't think it makes that big of difference though for the thickness I prefer three millimeter thick pieces if it's too thin the beef would dry out quickly like a paper if it's too thick takes too long to dry especially if you don't have a dehydrator what I'm cutting now is a bit thicker than what I like that is because it is hard to do it by hand you can ask your butcher to do it for you this reminds me of Chef John's beef jerky video he said don't try to be a hero to do it yourself guess what he's right cutting it by hand usually caused a regular thickness which makes it harder to cook evenly but anyway I'm making beef jerky at home and even is the beauty of homemade beef jerky I'm gonna do three flavors today each flavor I will use 500 grams of beef after I'm done with those big fake uneven pieces I cut the rest into smaller and thinner pieces these are much better I put them in different containers so I can do different marinades the first one is honey trash you flavor also known as Chinese roasted barbecue flavor it is classic you will need 3 to 5 tbsp of honey depends on how sweet do you want follow up with two tablespoon of oyster sauce 4 tablespoon of hoisin sauce this is what I'm using I'll put the amazon link in the description so you can check it out 1 tablespoon of soy sauce and 1/2 teaspoon of red is powder this is completely optional it is for color it doesn't affect the taste at all if you don't have it you can skip it or use food coloring give it a little taste to make sure you like the flavor pour that to the beef these are the big slices that I did it is a bit difficult to mix you want to make sure every piece of meat is coated well you can also use a ziplock bag I think that will be easier cover that and we'll keep doing the second flavor teriyaki beef jerky I know it doesn't sound like a Chinese food but the seasoning combination we are using is also popular in Chinese cuisine 3.5 tbsp of honey 3 tbsp of soy sauce 2.5 TSP of grated ginger 2.5 TSP of grated garlic 2 tablespoon of sliced scallion mix it up and make sure the honey is well cooperated it smells good already put the beef into the sauce as well I figured out adding it piece by piece is easier to mix put it back to the container I also use a plastic wrap to cover the pop you can use a dip lock bag as well cover the lid and we can move on to the last flavor citroen spicy numbing beef jerky you will need to grind some spices 6 pieces of hot dry choice you can adjust the heat up to your own level of a star anise a small piece of dry orange pillow you can use fresh orange peel if you want a small piece of cinnamon 1/4 of a black cardamom three pieces of cloves a quarter teaspoon of white peppercorn a quarter teaspoon of cumin seeds 1 tbsp of citron peppercorn grind them into powder let it go through a sip to get rid of some stubborn pieces put that in the mixing bowl and keep adding the rest of the ingredient 1 tablespoon of Chinese cooking wine if you have high level alcohol that will be even better 1 teaspoon plus 1/4 teaspoon of salt or to taste 2 teaspoon of sugar 1 tablespoon of vegetable oil because the spicy and numbing elements usually attach to oil so this will help the seasoning get infused to every piece of meat mix that together I forgot to add some soy sauce adding it now you can see this marinade has so little liquid when making beef jerky you are basically taking out the moisture from the mint so you want to use less liquid possible marinate the beef piece-by-piece so you can distribute the flavor first this is pretty difficult to make due to the tiny amount of liquid once multiple pieces are coated with the marinade you can start mixing it by your hand your hand is always the best mixer in the kitchen cover it with the lid as well I finished all the flavors let's put them in the fridge overnight take them out the next day they should all be well marinated place all the beef on drying rack so the air can get around the both sides of the beef I also use some Paxman paper and baking pan to catch the sauce that is dripping down it is better to leave some space between them but my drawing rack is too small so I have to trow them that is okay because after drawing it an hour or two they will shrink and become smaller you just do the same thing and finish all the beef we don't need a dehydrator for this recipe but we are going to use a fan the fan I'm using it's big and strong I put it on low setting and it only takes about four hours if you use a small fan will take up to 10 hours depends on how fast the air flows every fan is different just keep an eye on it and check the moisture once in a while the spicy numbing beef jerky has less liquid so it will dry out faster than others I took it away earlier so it doesn't get too dry keep the fan on for the other two flavor once the surface is completely dry press it down a little bit and your fingers should not be wet also you can bend it to see how soft they are they should be joy but still pliable if you're making different flavors at one time make sure you check them all because different badge needs different time to dry they are already looking like beef jerky now I have seen some people just eat it right away but I want to cook it in the oven just to be safe pre-heat your oven to 180 degrees Fahrenheit my oven heat is coming from the botton so I place the spicy numbing beef jerky on the top of the rack because it cooks faster than others I put the honey toss you and the teriyaki in the middle of the rack close the oven and let it for one to two hours it depends on the thickness and moisture of the beef it could also take longer than two hours every oven is different so keep an eye on it the spicy numbing beef turkey only take one hour so I took it out of the oven first it is dry but not like leather you can still bend it and easily break it apart it is the authentic suchen flavor very intense I find that it is quite addictive when I do the pest recipe everyone takes the honey ties you and the teriyaki flavor but I cannot stop eating a stitch on beef jerky it's just so good if you like spicy and numbing flavor you should give this a try okay let's take a look of the other two flavors they took about 1.5 hours to cook both of them contain honey so you want to make sure not to burn the honey this one it didn't cook evenly because it was on the edge let me show you you see how this part is brighter than the edge that means the honey is burnt and look at this one the light can go through the meat pieces that is how I check if the teriyaki and the honey Tasha beef jerky is perfectly made or not it is so easy to tear it apart it tastes salty and sweet very aromatic I can just snack it all day now look at the honey Tasha beef jerky even though I cut it so thick it is still pliable and it is super delicious sweet and salty has a unique Asian hoisin taste the honey creates a layer which makes the beef jerky is still kind of soft and easy to chew I just love the flavor and the texture I put all three flavors together so you can see the differences for every 500 grams of meat I get about 230 to 250 grams of beef jerky you can put this in a syllable back that was take it for 10 days at room temperature or 3 weeks in the fridge as always you can find the written down recipe in the description box down below the video so I hope you enjoyed this video mmm don't forget to give it a try yourself leave me a comment let me know how it goes if you like Chinese food subscribe to my channel and hit the notification bell so you don't miss any episode if you want to know more about me or support me check out my page on link it's right there and I'll see you next time bye\n"