1. Material selection: choose the best mule meat 5 kg, salt 500 g, Amomum tsaoko powder 80 g, star anise powder 50 g, fennel powder 50 g, Chili powder 200 g, pepper powder 30 g, peanut powder 50 g and pepper powder 50 g. ..
2. Pickling: Wash the mule meat, cut it into fist-sized pieces, dry it, put the meat in a basin, pour in salt, mix well, and rub it with salt. Mix the seasoning well, pour it into a basin, mix well, and rub it vigorously for 20 minutes to taste. Whether the meat is marinated well depends on the salt and taste, so don't be afraid to use force when rubbing the meat. Use more force, which is two or three times heavier than when massaging. )
3. Drying: After curing the meat, tie it piece by piece with a rope and hang it in a ventilated place for about a week (it needs to be dried for a few more days on cloudy days, and families with conditions can dry it manually). Dried meat is dark red, and the seasoning on the surface is dark red.
4, burning: make a charcoal fire, put the dried meat around the charcoal fire and slowly burn it while burning. It will take about an hour. When the area around the beef jerky is burnt black, take out the meat.
5. Scraping: put the dried meat on the board, and scrape off the burnt part around the dried meat with a courier blade to make the dried meat golden yellow.
5. Knocking: Put the scraped dry stick on the chopping block and knock it around with a special wooden hammer. Hard, accurate, and pay attention to safety. Hit it a few times, and take it out when the dry rod becomes fine.