Sichuan spicy numbing beef jerky
Souped Up Recipes · ♥ 5K likes · 147.6K views · 14 min video
Read about round (top, bottom, eye of round, knuckle) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g beef eye round
Slice the trimmed beef against the fiber into 3 mm thick pieces.
- 6 pieces hot dried chilies
- ½ whole star anise
- dried orange peel
- cinnamon
- ¼ whole black cardamom
- 3 pieces cloves
- ¼ tsp white peppercorn
- ¼ tsp cumin seeds
Grind the dried chilies, star anise, orange peel, cinnamon, black cardamom, cloves, white peppercorn, cumin seeds and Sichuan peppercorn into a powder.
- 1 tbsp Sichuan peppercorn
- 1 tbsp Chinese cooking wine
- 1¼ tsp salt
- 2 tsp sugar
- 1 tbsp vegetable oil
- soy sauce
Add the Chinese cooking wine, then the salt, sugar and vegetable oil, and some soy sauce, and mix; the marinade should have as little liquid as possible, since jerky is about taking moisture out.
Marinate the beef piece by piece to distribute the flavour, then mix with your hand once several pieces are coated; cover with the lid and refrigerate overnight.
Lay the pieces on a drying rack over parchment paper and a baking pan.
This marinade has less liquid, so it dries faster than the others; take it off the fan earlier so it does not get too dry.
Cook in a 180F oven on the top of the rack, since it cooks faster than the others, for about 1 hour.
Finishing in a 180F oven