1. First hang the meat divided into upper and lower pieces, and then cut it into 24 pieces along the meat seam. 12 pairs of clean meat.

2. Let the cut meat cool and then marinate it. Sprinkle salt on the meat and knead it repeatedly until the meat is soft, the salt is fully saturated, the salt is fully granulated and the salt flavor penetrates into the beef.

3, and then put it into a big pottery urn, packed and compacted. After curing, the cylinder cover must be tightly covered with hard paper or linen. Marinate 15 to 20 days, and finally choose sunny days to dry the beef jerky.

4. At night, dry poles should be stacked alternately and pressed with heavy objects. First of all, we must squeeze out the water inside. Second, the dry fence should be flat and tidy. The protruding part should be struck with a handle or a wooden stick to make the surface of the dry fence smooth and beautiful. After drying in the sun, the surface of the dry strips becomes hard and presents a beautiful chestnut color, which can be hung in a ventilated place indoors for preservation.

Wuliang beef jerky

Infinite beef jerky made by pure folk craft is derived from ecological pure beef without any food additives and preservatives. A large number of products are listed in autumn and winter every year, which is the first choice for making special dishes. The fragrance is mouth-watering.

From feeding, slaughtering and curing, endless beef jerky is an indispensable part of JD.COM's characteristic food culture. The Hui people's culture of preserving food has been enduring for several years, and the collision between national wisdom and plateau climate has brought the unique flavor of boundless beef jerky.