Beef liver jerky, in oven.
Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a distinctive dish, beef liver jerky, in oven. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Beef liver jerky, in oven is one of the most well liked of current trending foods on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Beef liver jerky, in oven is something that I've loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have beef liver jerky, in oven using 2 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Beef liver jerky, in oven:
- {Make ready 1 half of Beef liver,.
- {Get of Salt, to taste (optional).
Instructions to make Beef liver jerky, in oven:
- Freeze the piece of liver overnight. This step will make it easier for slicing thin.
- Salt to taste. You may add other spices, like pepoer, or leave completely without..
- Remove liver from freezer and thaw. Once it is halfway thawed (not completely thawed), slice into thin strips..
- Pierce each strip at the beginning, on kebab stick. Makes for around 11 pieces per kebab stick..
- Place kebab stick transversal on grill tray. Separate each slice of liver so it dangles. Place sticks not to close together..
- 6. Place baking paper or foil on bottom tray, to catch juices wilst baking..
- Place in preheated oven at lowest tempetature, between 50 and 100 C..
- Let cook serveral hours until completely dry, with oven door slightly open for humidity to escape. Depending on the oven temperature, the cooking time may vary, 4 or 6 or 8 hours..
- If overtly cooked, an outer black crust will form. This gives the liver a slightly sweetened flavor (as if it were caramelized)..
- Once the liver is completly dry you will have beef (liver) jerky/charqui.
- Stores best in glass container on counter. Does not need fridge..
- Tip: you maye use the same method for jerky/biltong etc with any thinly sliced meat (beef, chicken, etc)..
- Tip 2: In using beef cuts, trim off all visible fat! Fat maintains humidity and thus the jerky will not keep for more than a few days out of the fridge..
- Tip 3: if using beef chicken etc, it is best to marinate or rub and leave in fridge 24 hours before cooking..
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