1. Air-dried meat can be made into several kilograms at a time, but it can only be stored after drying.

2. When frying, be crisp and not burnt, and master the heat.

3. The flavor can also be dipped into juice.

Method 2

First, pickle, and then air dry. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.

1. remove the fascia from the selected beef, and the slicer is a long strip. Salt, onion, ginger, sugar, etc. are blended in a small bowl to marinate the meat.

after p>2.12 hours, hang the meat on an iron rack and put it in a ventilated place. According to the different air drying degrees in different regions and seasons, it can be dried normally for about ten days, and its weight is about 4% of that before air drying.

3. Hang the meat strips in the oven and bake them by charcoal fire for about three hours. After cooling, cut into strips and serve.

storage method

it can be dried and stored normally, in a low temperature, air-dried and dry place.

Pay special attention to the fact that it cannot be stored in damp places. It is recommended not to store it in the refrigerator, because there is moisture in the refrigerator, which will accelerate the deterioration of beef jerky hair.

1. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily;

Air-dried beef

2. Leg meat has less fat, but a little lack of fragrance will make it look a little dry. In order to prevent this shortcoming, you might as well soak it in wine or vinegar for a while;

3. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in the pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, and the meat is tender, with good color and delicious aroma.

4. When braised beef, add a little potherb to make the meat delicious;

5. The fibrous tissue of beef is coarse and there are many connective tissues, so it should be cross-cut, and the long fiber should be cut off, not along the fibrous tissue, otherwise it will not be tasty and chewy;

6. Beef tends to turn black and deteriorate after being blown by the wind, so care should be taken.

main ingredients: beef selected from cattle, with Mi Long, cucumber strips and cucumber strips (all meat on the back of the calf) as main ingredients.

beef segmentation map

seasoning: edible salt, onion, ginger, peanut oil, etc. Inner Mongolia air-dried beef jerky basically has its own unique formula.

making method

editing

first, curing, and then air drying. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.

remove the fascia from the selected beef and cut it into long strips with a knife (easy to dry). Salt, onion, ginger, sugar, etc. are blended in a small bowl to marinate the meat.

after p>12 hours, hang the meat on a stainless steel shelf and put it in a ventilated place. According to the different air drying degrees in different regions and seasons, it can be dried normally for about ten days, and its weight is about 4% of that before air drying.

hang the meat strips in the oven and bake them on charcoal fire for about three hours. After cooling, cut into strips and serve.