Practice of air-dried hand-torn beef jerky in Inner Mongolia

Preparation materials: beef, onion, ginger, garlic, sugar, salt, cooking wine, soy sauce, oil, dried Chili noodles, cumin powder, red wine and star anise: appropriate amount.

1. Soak beef in clear water for two hours to remove blood.

2. After soaking, cut the beef into large strips, then mix well with all seasonings, cover with plastic wrap and refrigerate for more than eight hours.

3. After curing, put it on the grill and air dry naturally. Dry the front side and then turn it over to air dry, usually for two days.

4. After air drying, brush a thin layer of oil on the surface and bake in the oven 180 degrees for 45 minutes, because beef varies in size and thickness, and the baking time is controlled by yourself.

Step 5 finish