Go to Chifeng for a business trip, the street is full of air-dried beef selling points, just buy some. By the way, I told the owner how this beef was made, and I wanted to try it when I went home.
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Ingredients: 1.5 kg of fresh gluten-free beef, 80 g of whole peppercorns, 30 g of salt, 300 ml of high liquor
1. Wash the beef, dry the water and cut into thick slices of about two centimeters
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2. Pour in the wine and massage the beef for about 3 minutes, allowing the surface of the beef to fully inhale the juice
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3. Add about 100 grams of salt in several times and rub the surface of the beef vigorously
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4. Cover with plastic wrap and stay overnight
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5. Every other day, wash your hands, take out the marinated beef and squeeze out the brine on the surface
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6. Sterilize the cutting board, sprinkle a layer of fine salt powder on the cutting board, put the beef on it, and then sprinkle a layer of salt on the surface and surroundings of the beef, and tap it with your hand, and the surface of the beef must be covered with salt powder
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7. Bamboo skewers are sterilized, passed through the beef, drip dry water, this process takes about 20 minutes. See the surface of the beef as enamel wet, but no drops of blood prevail
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8. Mash the pepper grains, put them in a large plate that has been detoxified, put the beef on the plate, and press the beef sides with the pepper crushed
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9. Here can not be replaced by ready-made pepper, because most of the pepper is not pure, with flour or dextrin added to it, not only can not play a role in drying and preserving freshness, but also easy to make beef rotten
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10. Hang the beef in a cool and ventilated place, preferably at 2 to 8 degrees
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11. In order to eliminate the annoyance of mosquitoes and flies, I covered the outside with a layer of nylon yarn
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