Inner Mongolia air-dried beef jerky, also known as beef brisket, is famous for its unique flavor and rich nutritional value. Making this delicious snack is a traditional craft, which requires patience and skill. The following will introduce its production method in detail:

Material selection:

The first step in making air-dried beef jerky is to choose high-quality beef. Cattle hind leg meat or front leg meat is usually selected. These parts are compact and have moderate fat content. Choose fresh beef without impurities to ensure the good taste and quality of beef jerky.

Pickling:

Pickling is a key step in the production of air-dried beef jerky, which gives beef jerky a unique flavor. Slice beef, add appropriate amount of salt, spiced powder, pepper powder, sugar, soy sauce and other seasonings, and stir well. The curing time depends on the thickness of beef slices, and it usually takes 6- 12 hours to make the seasoning fully penetrate into beef fibers.

Air drying:

After curing, take out the beef slices and drain the water. In order to achieve the purpose of air drying, natural air drying or artificial air drying can be used. Natural air drying shall be carried out in a well-ventilated and cool place. Beef slices are hung in the shade and naturally dried. Artificial air drying is carried out with the help of dryer or fan to accelerate the evaporation of water. The air-drying time depends on the climatic conditions and the thickness of beef slices, and it usually takes 3-5 days until the surface of beef slices is dry and the texture is hard.

Plastic surgery:

The shape of air-dried beef slices is convenient for storage and eating. There are many ways of plastic surgery, which can be cut into strips, blocks or sheets, depending on personal preferences.

Save:

The preservation of air-dried beef jerky is very important to ensure its taste and quality. Seal beef jerky in a dry, dark container and store it in a cool place. If properly preserved, air-dried beef jerky can be preserved for several months.

Precautions:

When pickling beef slices, the amount of salt should be moderate, too much will make beef jerky too salty and affect the taste.

During air drying, the temperature and humidity should be controlled to avoid beef jerky deterioration.

When preserving air-dried beef jerky, we should pay attention to moisture and mildew to ensure its quality and food safety.