Beef liver jerky, in oven

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, beef liver jerky, in oven. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Preheat your oven on its lost setting. Freeze the piece of liver overnight. This step will make it easier for slicing thin. You may add other spices, like pepoer, or leave completely without.

Beef liver jerky, in oven is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Beef liver jerky, in oven is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beef liver jerky, in oven using 2 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Beef liver jerky, in oven:
  1. Take 1 half Beef liver,
  2. Prepare Salt, to taste (optional)

Be sure to rotate the pans occasionally. Test Kitchen tip: If you have one handy, you can instead use a commercial dehydrator following manufacturer's directions. Arrange them on the prepared baking sheet in a single layer. Line a baking sheet with aluminum foil and place a wire rack over the foil.

Instructions to make 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.

Arrange them on the prepared baking sheet in a single layer. Line a baking sheet with aluminum foil and place a wire rack over the foil. Air ventilation and circulation As common sense would suggest, drying beef jerky means removing moisture from the meat. Set the oven to your lowest heat setting, and let it cook for a few hours until completely dry. Cook time depends on your stove and the thickness of your jerky.

So that’s going to wrap it up with this special food beef liver jerky, in oven recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!