Air dried meat

Air dried meat

Introduction:

"On New Year's day, the company sent 10 jin of beef ahead of time. It's fresh, and I'm in Inner Mongolia, so I want to make beef jerky. But because I'm afraid that the meat will be damaged for the first time, I didn't put too much seasoning, so I just made air dried meat."

Production steps:

Step 1: shave the bone and fat part of the fresh beef, leave the pure lean meat, and then cut it into thick strips of fingers. Don't use water to avoid spoilage. After cutting, marinate it with salt for a day and a night. At this time, a lot of blood will come out. You can't wash it with water, and then wear it with the cotton thread of sewing clothes. This is not technical. Pay attention not to wear too much and too heavy on one thread The thread will be broken, and it can be dried after wearing. I have worn 5 heavy ones in total, because the weather in Inner Mongolia is dry and windy, and they are completely dry in a week

Step 2: This is the effect of air drying one day and one night. Basically, the skin is dry

Step 3: This is what it looks like in about three days

Step 4: it's completely dry in a week. You can break it off by hand. It's very hard. At this time, it can be stored. But it can't be packed in plastic bags. It's better to use breathable cartons and often take them out to see if they are moldy. Especially when the humidity in the south is high, they can be eaten directly. It's a bit like bacon in the south. It's just dried and can be stored for a long time Meat with water bubble hair salt will also bubble off, don't worry about too salty, and then want to stew, want to boil, want to fry soup or braised are great!

Materials required:

Beef: 6 Jin

Salt: 2 jin

Precautions: 1. The whole process can not be washed with water, otherwise the meat will be bad. 2. It should be fully dried before storage. In the humid weather in the south, we should often see if it is moldy

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: Original