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2 ingredients, 14 steps, cooking Beef liver jerky, in oven

Good Afternoon my mother, at this time you get prepare recipe Beef liver jerky, in oven with 2 ingredients and 14 steps. Below this is how to cook, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 2 ingredients and 14 stages of easy cooking Beef liver jerky, in oven.

Ingredients all Beef liver jerky, in oven

1. Prepare 1 half : Beef liver,.
2. Prepare : Salt, to taste (optional).

If all material requirements Beef liver jerky, in oven it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking Beef liver jerky, in oven

1. Freeze the piece of liver overnight. This step will make it easier for slicing thin
   
2. Salt to taste. You may add other spices, like pepoer, or leave completely without.
   
3. Remove liver from freezer and thaw. Once it is halfway thawed (not completely thawed), slice into thin strips.
   
4. Pierce each strip at the beginning, on kebab stick. Makes for around 11 pieces per kebab stick.
   
5. Place kebab stick transversal on grill tray. Separate each slice of liver so it dangles. Place sticks not to close together.
   
6. 6. Place baking paper or foil on bottom tray, to catch juices wilst baking.
      
7. Place in preheated oven at lowest tempetature, between 50 and 100 C.
   
8. 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.
   
9. If overtly cooked, an outer black crust will form. This gives the liver a slightly sweetened flavor (as if it were caramelized).
   
10. Once the liver is completly dry you will have beef (liver) jerky/charqui
    
11. Stores best in glass container on counter. Does not need fridge.
    
12. Tip: you maye use the same method for jerky/biltong etc with any thinly sliced meat (beef, chicken, etc).
    
13. 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.
    
14. Tip 3: if using beef chicken etc, it is best to marinate or rub and leave in fridge 24 hours before cooking.
    
15. Finish and Enjoy.

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