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."