As soon as the air-dried meat is eaten in your mouth, you can feel the thick smell of braised pork. Chewing carefully, it feels more complicated and chewy than braised pork. Autumn is the fattest period of livestock every year, so autumn is also the most critical period for making air-dried meat. In fact, the method of making air-dried meat here is not very complicated. Cut the fresh meat into strips, rub it with garlic paste and granular salt, then marinate it for two days, and hang it in a cool and ventilated place. The air-dried semi-dried meat strips can almost be made into food. Speaking of air-dried meat, Xinjiang, Inner Mongolia, Tibet and many other places are involved. Xinjiang's air-dried meat is mainly concentrated in Altay, Tacheng and Yili pastoral areas, and it is also a tourist attraction in Xinjiang. Tacheng's air-dried meat is really better.

The winter in Xinjiang is cold and long, and the ethnic minorities living here can always use their wisdom to create sweet food in a difficult environment. Reflected in the cuisine of Xinjiang. Xinjiang's gourmet air-dried meat has long been an easy way for Urumqi people to identify every meal: real beef tastes the same as pure milk! A sip of pure milk will taste like beef, and so will real beef! It has been improved. As for the common methods, that is, color, fiber and taste, I don't know if you know that the real beef jerky is mostly black with a little red.

First of all, look at the color of authentic beef jerky, deep red and shiny. If the color is bright, it may be that artificial pigment has been added. First, because the fiber of beef is thick, the meat is firm and the taste is not chewy, after tearing the beef jerky, take a closer look at the shape of the shredded pork inside. If it is torn, it is probably not a real beef jerky. The fiber of beef is relatively long. If you tear it by hand, you will find that the fiber is very thick. If beef is disguised as pork, the fiber is very short. If it is torn by hand, the fiber is very small and the meat quality is not as tight as beef.