First of all, it is air-dried meat, not bacon, and there is no such smoky taste. Air-dried meat tastes better and is healthier, but costs more.
Tacheng air-dried meat
First of all, fresh beef, except for offal, can be used in various other parts, which is suitable for fat and lean.
Step 1: Cut into strips about 50 cm long and 15 cm wide, the rib bones can be retained, and the thigh bones are removed.
Step 2: Prepare the minced garlic and the knotty salt of the pickles, mix them together, the amount according to their own taste, cut a lot of openings along the meat shreds, spread the mixed salt and minced garlic into it, and the surface of the meat should also be evenly smeared.
Step 3: Find a ventilated place where the temperature is about 0-5 degrees, but not to freeze, hang the meat and let it dry. It usually takes more than fifteen days, when the skin is hard, the meat is garlic-flavored, the fat is golden, oily and not greasy.
Note: When drying, you can wear it with wire, you can also use a hook, or a drying rack.
The northern Xinjiang region usually has a temperature drop at the end of October, so you can make this delicacy. It is best to use a firewood room with a bungalow, and the building can be covered with gauze (do not wrap tightly) and hung outside the window that is not sunny.
Generally, three kilograms of fresh beef can be dried out of more than one kilogram.
When processing, do not put any spices when eating the original flavor, and maintain the original meat aroma. Cook in a pressure cooker, cool the pan under water, and steam for about 22 minutes. It is better to simmer slowly in a normal pot, about 1.5 to two hours, and cook it with chopsticks that can poke.
The air-dried broth is salty and not suitable for drinking, but it is very suitable for the next noodle. Generally we choose the next wide belt noodles, more lazy can also choose the next cat ear noodles, each has its own flavor, the meat fished out to the side; prepare a bowl, cut a bowl of skin teeth (onions), pour the fatter broth on top; then in the broth under the belt noodles or cat ears; prepare a large plate to fish out the noodles and spread underneath, cut the meat into the right size on top, pour the skin tooth soup on top, haha, that taste, people who have eaten can't forget!
Naren
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