Production of beef jerky in Inner Mongolia

Ingredients: Made from beef on the thigh of cattle, with Mi Long, cucumber strips and cucumber strips (all the meat on the buttocks of cattle) as the main ingredients.

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

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

Traditional methods:

1. 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.

2./kloc-After 0/2 hours, hang the meat on an iron shelf and put it in a ventilated place. According to the air dryness in different regions and seasons, 1 to 3 days can be used. Inner Mongolia has less air drying time.

3. 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 about 3 minutes (the oil temperature should not be too high), and take out and drain the oil. When it is cooked, it can be loaded.

Modern method: remove the fascia from the selected beef and cut it into long strips. Add seasoning and marinate to taste. Considering the factors of health and hygiene, Hyundai abandoned the traditional natural air-drying technology and adopted a closed factory building (no ventilation). The indoor temperature was controlled at about 70 degrees Celsius, and the air volume was increased by a fan for air-drying. Fresh meat could be air-dried after 12 hours. Fully degreased by electric baking process.