Beef jerky must also be carefully selected. It must be the fat front and rear leg meat of cattle, and the meat should be divided according to the texture, so as not to destroy the quality of the meat itself.
Pickled beef jerky also has an important raw material: salt. The amount of salt must be just right. Too much salt will make beef salty or even bitter. But if the salt is less, the beef can't be marinated thoroughly and the beef jerky can't be put down, it's a pity.
Because different regions have different tastes, people will also add spices such as pepper powder, Chili powder and spiced powder. However, the beef produced is full of flavor, and the seasoning is combined with beef amino acids, which is delicious without losing the flavor of beef itself.
The season of curing beef jerky must also be particular. Beef will rot and stink if it is too hot, and it is not easy to preserve. So smart Hui people usually make beef jerky in winter.
After killing cattle in winter, put the selected beef into a large basin, sprinkle with appropriate amount of salt and pepper powder, and knead carefully to make the salt and pepper evenly penetrate into the beef.
Next, put the kneaded beef into a clay pot, put it in a cool place, and seal it for about 10- 15 days. After curing is completed, open it and dry it. At this time, it is necessary to pick a cloudless sunny day in Wan Li, take out the marinated beef, punch a hole with a sharp knife at one end, put a string into the hole, tie a knot and hang it on the hook.
Then hang the trimmed beef hook on the roof or yard for nine days, lasting about a month, and it becomes beef jerky. This kind of beef jerky is soft and tough. After years of preservation, its quality remains unchanged.