Cutting of fresh meat.

Air-dried

Matters needing attention when cutting are as follows:

Cut beef into 1.5-2CM pieces. According to the processing capacity, manual slicing and machine slicing can be used. Machine slicing can save labor. The biggest workload of cutting lies in slicing, and cutting strips is relatively simple.

Precautions for air drying are as follows:

Pickled meat strips can be hung by natural air drying and machine drying for a long time. The drying temperature in the drying room is 50-60 degrees, which takes 4 hours.