The present invention relates to an environmentally-friendly beef jerky manufacturing method using beef. The beef jerky manufacturing method includes: a step of preparing a fermented enzyme liquid by mixing mixed fruits with oligosaccharide a step of preparing a seasoning liquid by mixing 38 wt% of soy sauce, 40 wt% of refined rice wine, 0.2 to 0.3 wt% of laurel leaf, 0.5 to 0.7 wt% of whole pepper, 2 to 3 wt% of dried red pepper, 3 to 4 wt% of ginger, and 15 to 16 wt% of garlic, heating the mixture for 10 minutes at 100C, heating the mixture again for 50 minutes at 70 to 90C, and then cooling the mixture a beef pretreatment step of cutting beef to a predetermined size a step of preparing an enzyme seasoning liquid by mixing the fermented enzyme liquid with the seasoning liquid at a weight ratio of 1 : 2 and then dipping the pretreated beef for 24 hours in the enzyme seasoning liquid and a step of naturally drying the dipped beef. According to the present invention, the beef is dipped in the fermented enzyme liquid and the seasoning liquid using the soy sauce, refined rice wine, laurel leaf, whole pepper, dried red pepper, ginger, and garlic and the fermented enzyme liquid and the seasoning liquid sufficiently permeate beef tissues. As a result, characteristics of the beef tissues can be maintained, the inherent taste of the beef can be maintained, the tissue characteristics and sensory characteristics can be supplemented, and excellence can be achieved in terms of flavor, soft mouthfeel, taste, and nutrition.본 발명은 쇠고기를 이용한 친환경 육포 제조 방법에 관한 것이다. 상기 육포 제조 방법은, 혼합 과일과 올리고당을 혼합하여 발효 효소액을 제조하는 단계 간장 38 중량%, 청주 40 중량%, 월계수 잎 0.2 내지 0.3 중량%, 통후추 0.5 내지 0.7 중량%, 건고추 2 내지 3 중량%, 생강 3 내지 4 중량%, 마늘 15 내지 16 중량%를 혼합하여, 100℃에서 10분간 가열하고 다시 70 내지 90℃에서 50분간 가열 후 식혀서 양념액을 제조하는 단계 쇠고기를 소정의 크기로 절단하는 쇠고기 전처리 단계 상기 발효 효소액과 상기 양념액을 1 : 2의 중량비로 섞어 효소 양념액을 만들고, 상기 효소 양념액에 상기 전처리된 쇠고기를 24시간 동안 침지하는 단계 상기 침지된 쇠고기를 자연 건조시키는 단계 를 포함한다. 이러한 구성에 따르면, 발효 효소액과 간장, 청주, 월계수 잎, 통후추, 건고추, 생강, 마늘을
