Domestic practice of pure air-dried beef jerky in Inner Mongolia (no oven) Note: It is air-dried beef jerky.

Ingredients: beef from cattle is selected, and Mi Long, cucumber strips and cucumber strips (all the meat on the buttocks of cattle) are the main ingredients.

Seasoning: salt, onion, ginger, sugar, peanut oil, etc.

manufacturing method

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

A. Remove fascia from selected beef and cut it into long strips with slicer. Salt, onion, ginger, sugar, etc. Mix in a small bowl to marinate the meat.

B.b. 12 hours later, hang the meat on an iron shelf and put it in a ventilated and low temperature place. According to the different air dryness in different regions and seasons, it can be used continuously for several days. Inner Mongolia has less air drying time.

C. take down the meat strips and cut them into pieces of four or five centimeters. Put the wok on the fire and pour the peanut oil into the hot pot. When it is 40% hot, add beef jerky and fry it for a few minutes (the oil temperature should not be too high), then take out and drain the oil. When it is cooked, it can be loaded.