Air Dried Steamed Beef Jerky

Autumn’s arrival often brings a crispness to the air, with cooler mornings and evenings, and it’s the perfect time to crave intensely flavored, chewy snacks. If you’re anything like me, whipping up your own culinary delights is incredibly rewarding. This recipe for Air Dried Steamed Beef Jerky is a true labor of love, taking several days from start to finish, and it requires a bit of patience and practice, making it an advanced project for the dedicated home cook. The unique process involves an initial seasoning and air-drying phase, followed by steaming, and finally a second drying period. This method results in jerky that’s incredibly flavorful, deeply aromatic, and delightfully chewy, without being too “fiery” or heavy. It’s a perfectly satisfying snack, whether you’re looking for a healthier alternative during a diet, a sophisticated treat to accompany a movie, or an energizing pick-me-up for your afternoon tea. Plus, knowing you’ve made this exquisite, pure, additive-free snack entirely by hand is a fantastic feeling of accomplishment! Let’s gather everything you’ll need to create this impressive beef jerky. This recipe makes a substantial batch, perfect for sharing or enjoying over time – feel free to halve it if you’re just starting out. Yields: Approx. 10kg (22 lbs) of finished jerky (based on initial 10kg raw beef) Prep time: 1 hour active prep + overnight marinade Drying/Steaming/Drying: 3-4 days total Ingredients: Main: 20 catties (approx. 10 kg / 22 lbs) fresh beef hind leg, lean cuts like the ‘eye of round’ or ‘top round’ are ideal. Substitutions: If you can’t find specific cuts, choose the leanest beef roast available at your local butcher or supermarket. Marinade & Seasoning: 1 large purple onion, finely chopped A small bunch of scallions (green parts only), finely chopped Sichuan peppercorns, a generous pinch (whole) Chili powder (for…