air dried meat
By LaneShields
On New Year's Day, the company issued 10 kilograms of beef in advance. It was fresh. It was in Inner Mongolia, so I wanted to make beef jerky. However, because I was afraid that the meat would go bad for the first time, I didn't put too much seasoning in it and only made dried meat.
Steps for air dried meat
1
Shave the bones and fat parts of the fresh beef and leave the pure lean meat. Then cut it into strips as thick as your fingers. Don't use water to prevent it from getting damaged. After cutting, marinate it with salt for about a day and night. At this time, a lot of blood will come out. Pour it out directly, you can't wash it with water and then put it on with the cotton thread used to sew clothes. This is not very technical. Pay attention to not wear too much and too heavy on one thread. The thread will break and just dry it after putting it on. I wear a total of 5 strips. Very heavy because in Inner Mongolia, the weather is dry and windy Basically it dried completely in a week
2
This is the effect of drying for a day and a night. The skin is basically dry.
3
This is what it looks like about three days later.
4
It will look completely dry after a week. It can be directly broken open with your hands and is very hard. It can be stored at this time, but you can't use plastic bags. It's better to use a breathable carton. You should take it out frequently to see if there is any mold. Especially in the south, after the humidity is high and dry, it can be eaten directly. It is a bit similar to bacon in the south, except that it is air-dried and can be stored for a long time. When you soak the meat in water and salt, you don't have to worry about being too salty. You want to stew, cook, fry, or braise it is great!air dried meat Make Tips
1. Do not rinse with water during the entire process, otherwise the meat will spoil. 2. It must be thoroughly dried before storage; in humid southern weather, check frequently for mold.