Air -dried beef jerky is a very regional snack. When it comes to air -dried beef, it will naturally think of Inner Mongolias air -dried beef jerky. The practice of beef jerky is actually very simple.Other flavors, such as spicy, are very chewy, replenish energy, protein.
Dry -dried beef jerky introduction
One or two beef jerky in the morning is much more energy to eat than eating porridge. For beef jerky, the degree of air drying is more important, the more dry and chewy.
The ingredients are prepared 105 kg of beef, 380 grams of salt, 300 ml of altitude liquor, and 80 grams of pepper grain.
Method steps 1. Wash the beef, dry the water, cut into a thick piece of about two centimeters, pour in the wine and massage the beef for about 3 minutes, so that the surface of the beef is completely suck into the wine.
2. Add about 100 grams of salt several times to rub the surface of the beef.
3. After rubbing, cover the plastic wrap, overnight, the second day, take out the marinated beef and squeeze off the surface of the saline.
4. Disinfection of the cutting board, sprinkle a layer of salt powder on the cutting board, set it on the beef, and then sprinkle a layer of salt on the surface of the beef and surrounded by it. Trimming with your hands, the surface of the beef must be covered with salt powder.
5. Use a bamboo stick to pass the beef and drip the water for about 20 minutes.
6, pepper grain, put in the plate that eliminates the poison, put the beef on the plate, and press the noodles of the beef with the pepper.
7. Hang the beef in a cool and ventilated place, the temperature is best at 2 to 8 degrees.
Cooking skills 1. Bamboo sticks need to be disinfected.
2. It cannot be replaced by ready -made pepper here, because most of the pepper powder is impure, and the flour or paste is added, which not only cannot play a role in drying and preserving freshness, but it is easy to make beef corruption.
3. You need to choose beef -free beef beef

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