Authentic Inner Mongolia Beef Jerky

Air-dried beef is a special snack in Inner Mongolia, with beef as the main ingredient, cooking skills to air-drying-based, savory flavor. Meat color is darker, meat with a little tender but not lose tender, chewy and more fragrant mouth, with garlic fry can play its unique savory flavor, but also optional parsley stir fry, own a fresh aroma. In the morning to one or two beef jerky, eating than eating congee has much more energy, for beef jerky, the degree of air-drying is more important, the more dry the more chewy. Today, I collected the traditional recipe and share it with you

Air-dried beef jerky practice (a)

Input preparation

Beef 105 kilograms, 380 grams of salt, a high degree of white wine 300 milliliters, 80 grams of whole pepper grains.

Practice steps

1, beef wash, dry water, cut into about two centimeters thick slices, pour the wine to massage the beef for about 3 minutes or so, so that the surface of the beef completely inhaled the wine juice.

2. Add about 100 grams of salt in several batches and vigorously rub the surface of the beef.

3. After kneading, cover with plastic wrap and leave overnight. On the second day, take the corned beef out and squeeze the brine off the surface.

4, dish plate disinfection, sprinkle a layer of fine salt powder on the dish plate, beef placed on, and then sprinkle a layer of salt on the surface of the beef and around the surface of the beef, gently patted with the hand, the surface of the beef must be covered with salt powder.

5, with a bamboo skewer through the beef, drip dry, about 20 minutes.

6: Mash the peppercorns and place them in a large, sterilized dish; place the beef on the dish and press the beef firmly on all sides to coat it with the ground peppercorns.

7. Hang the beef in a cool, airy place, preferably at 2 to 8 degrees.

Cooking Tips

1. Sterilize the bamboo skewers.

2, here can not be replaced by ready-made pepper, because most of the pepper is not pure, with flour or dextrin, not only can not play a role in drying and preserving freshness, but also easy to make the beef corruption.

3, beef to choose gluten-free beef

Inner Mongolia beef jerky practice (two)

Input preparation

Hind leg beef 400 grams, 3 grams of salt, 30 grams of peanut oil, 30 grams of sugar, 20 grams of vinegar.

Practice Steps

1, beef pick off the sinews, slicing knife for large thin slices, laying in the sun on the dustpan, placed in a ventilated place, 2 to 3 hours that is dry.

2, frying pan on the fire, hot pot filled with peanut oil, 40% hot, into the dry beef bubble fried 3 minutes (oil temperature to be too high), fish out and drain the oil.

3, salt, vinegar, sugar in a small bowl of seasoning, fried meat gently smashed into 2 to 3 cm small pieces, back into the pot, cooking dripping with sweet and sour sauce, upside down evenly drizzled with sesame oil, you can plate on the table.

Cooking tips

1, when frying for crispy not burnt, master the fire.

2, flavor type can also be adjusted into a sauce for dipping.

3, air-dried meat can be made several pounds at a time, but to dry to collect and preserve.