Tongliao Beef Jerky

Tongliao Beef Jerky

Tongliao beef jerky is a geographical indication certification trademark.

　　Tongliao beef jerky, also known as Horqin air-dried beef or air-dried beef jerky, is a specialty of Inner Mongolia.

　　Inner Mongolian beef jerky, also called "Inner Mongolian air-dried beef," "air-dried beef," or "air-dried beef jerky," is a local specialty and is praised as "Genghis Khan’s military ration."

　　Inner Mongolian beef jerky originates from the rations of the Mongol cavalry, is easy to carry, and is highly nutritious. It is made from premium, pollution-free fresh beef sourced from the grasslands, using traditional Mongolian manual methods combined with modern advanced techniques. It is an excellent food choice for home, travel, or office. [1]

　　2 Ingredients Editing: The process begins with marination, followed by air-drying. Due to Inner Mongolia’s unique geographical environment and dry climate, it is easy to air-dry.

　　3 Production Editing: 1. Select high-quality beef and remove the sinew, slicing it into long strips. Mix salt, scallions, ginger, sugar, and Chinese herbal medicine in a small bowl to create a marinade, then marinate the meat.

　　2. After 12 hours, hang the meat on an iron rack in a well-ventilated area. Depending on the region and seasonal dryness of the air, it can be ready to eat in 1 to 3 days. In Inner Mongolia, less air-drying time is typically required.

　　3. Remove the meat strips and cut them into pieces about four to five centimeters in size. Place a frying pan over heat and pour in peanut oil. When the oil is about 40% hot, add the dried beef slices and fry for approximately 3 minutes (avoid excessively high oil temperature), then remove and drain the oil.

　　Once fully cooked, it is ready to be plated and served.