Method and formula for curing preserved beef

Production temperature: the season of making preserved beef should be around 10 degrees Celsius.

Raw material: beef 10 kg.

Ingredients: salt 300g, pepper 200g, star anise150g, fennel150g, clove 30g, kaempferia kaempferia 75g, fragrant leaves 30g, ginger 200g, sweet noodle sauce100g, and cooking wine 500g.

Smoked materials: sawdust, fresh cypress, pine branches.

Practice: 1. Stir-frying salt, pepper, star anise, fennel, clove, kaempferia kaempferia and geranium, grinding into powder, mashing ginger, and uniformly mixing with all ingredients.

2. Cut the beef into pieces with a thickness of 3 to 4 cm, wash it, evenly spread the ingredients on the surface of the beef, and marinate the beef in a closed container for 5 days, turning it once a day.

3. Punch a hole in the beef and hang it to dry for 3 to 5 days.

4. Light the sawdust, cover it with pine branches, then cover it with cypress, put the beef on it, and smoke it until the surface of the beef turns yellow or black.

5. Hang the beef in a well-ventilated place until the beef jerky becomes thorough.