2. air dry. Cut the meat into strips, thread it and hang it in a ventilated place, waiting for the fresh meat to dry, which greatly reduces the moisture content in the meat and inhibits the growth of bacteria, thus achieving the purpose of long-term preservation. The meat can be thinner, so that the air-drying effect is better.
3, salt water preservation. Boil the water, add the right amount of pepper and salt, measure it according to your own taste, and make it as thick as possible to ensure the effect. Then cool the boiling water and soak the meat in the water. This method can last for two or three days.