When I buy meat, I buy 0.7mm red bean sesame meat that is cut for beef jerky. There's a place I always buy for beef jerky on the Internet.
Go to the butcher's and ask him to cut it into 0.7mm pieces for beef jerky.
Use the fat-free part for beef jerky.
You can eat rump meat even if it's not red bean sesame meat.

Dip the red bean sesame in cold water and keep changing the water until the red blood doesn't come out.
It comes off better if you cast it like washing it.

If you soak it and look at it about an hour later, there's a lot of blood coming out.
You have to lose blood for a long time like when you boil meat.
Just remember, it doesn't smell as long as you lose blood.

Throw away the water, add it again, and repeat as you go to the meat. It takes half a day.
To lose weight properly.
You'll feel that the meat is getting thinner and thinner and thinner.

I lost half a day of blood. The meat looks pale. Now drain the water.
You can remove it until the water doesn't have redness. That way, it doesn't smell bad.

I'll make the beef jerky sauce.
I'm going to put 1.5kg of beef to sleep. I did enough.
I'm going to make beef jerky and pork jerky with Lee Yang-sik.
Mix 3 cups of soy sauce + 2 bags of onion juice + 2 bags of pear juice + 1/3 cups of plum extract + 1/2 cups of soju well.
(I have juice at home, so I don't use it, but if you don't have it, grind the onions and pears at once and squeeze them into a cotton cloth and just add the juice.)

I'll grind the ground garlic and Cheongyang red pepper in this sauce and just add the juice. You have to put it in the juice to make it clean when you dry the meat.

Add ground red pepper and garlic to the strainer, then add to the soy sauce seasoning, rubbing with a spoon, and brewing. If you soak it for a long time, does garlic pepper water cry in soy sauce water.

* Garlic and chili pepper jjigae are really good when you mix soy sauce and grill pork belly or meat.
Store well in an airtight container.

Add the blood-shed beef to the soy sauce soup, one at a time.

I'll leave it locked for about 2 hours

Remove the meat and drain the sauce on the strainer tray. It's going to go into the dryer, so the soup can't drip.

Please spread it out and put it in the dryer.

It's not a big dryer, but 1.5kg isn't that much.
Open it up and put it in. Don't touch each other.

I set a timer for 10 hours.
You have to dry it thoroughly so that it doesn't deteriorate.

I ran out of oil, but I went crazy and there was a part that wasn't removed. I use the part that doesn't have any oil.
If it's oily, remove it well.

Australian beef jerky is done
The taste is really incomparable to what they sell at the mart.
If you buy it at the mart, it'll be over 60,000 won to 70,000 won.
If you dry it at 1.5kg, I think it comes out at 1.2kg. (I couldn't measure it because the scale wasn't here.). They say my hand scale is like 300g. lol