How to make air-dried beef jerky? Air-dried beef jerky, also known as Inner Mongolia beef jerky, Inner Mongolia air-dried beef, air-dried beef, is a specialty of Inner Mongolia, known as Genghis Khan's marching food.
Air-dried beef jerky is to be prepared
Ingredients: Made from select beef on the scalper, using rice dragons, cucumber strips, and gherkin strips (all meat on the back of the beef leg) as the main ingredients.
Seasoning: salt, green onion, ginger, peanut oil and other appropriate amounts. Inner Mongolia air-dried beef jerky basically has its own unique recipe.
method:
It is first marinated and then air-dried to dry. Because of the special geographical environment of Inner Mongolia, the climate is dry, so it is easy to dry.
The selected beef is stripped of fascia and cut into large strips with a knife (for easy drying). Salt, shallots, ginger, sugar, etc. are mixed in small bowls and the meat is marinated.
After 12 hours, the meat is hung on a stainless steel shelf, placed in a ventilated place, depending on the region and the degree of air drying in the season, the normal air drying is about ten days, and the weight is about 40% before air drying.
Hang the meat strips in the oven and bake them over charcoal for about three hours. After cooling, cut into strips and plate.
Nutritional content of air-dried beef jerky
Energy 550 kcal; protein 45.6 g; fat 40 g; carbohydrate 1.9 g; cholesterol 120 mg; thiamine 0.06 mg; riboflavin 0.26 mg; niacin 15.2 mg; calcium 43 mg; phosphorus 464 mg; potassium 510 mg; sodium 412.4 mg; magnesium 107 mg; iron 15.6 mg; zinc 7.26 mg; selenium 9.8 mcg; copper 0.29 mg; manganese 0.19 mg.
Air-dried beef jerky preservation
Loose dry normal presence of low temperature, air drying, dry place can be, it is recommended to eat as soon as possible.
If it is individually packaged, it can be stored for a longer time, and the retention period can reach 1 year, and there are instructions on the general packaging.