Dried Beef Jerky

Dried Beef Jerky

　　Dried beef is also known as Inner Mongolian beef jerky.

Preparation Method

Main ingredient: Beef (selected from the hind leg, including the eye of round, flat iron steak, and tenderloin) 400g

Seasonings: Salt 3g, scallions 20g, ginger 10g, white sugar 20g, peanut oil 1000g, and other appropriate amounts

Preparation Technique

1. Remove the fascia from the selected beef and slice it into long strips. Mix salt, scallions, ginger, sugar, etc. in a small bowl to dissolve, then marinate the meat.

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

3. Remove the meat strips and cut them into pieces about four to five centimeters long. Place a wok over heat and pour in hot peanut oil. When the oil reaches about 40% heat, add the dried beef and fry for approximately 3 minutes (avoid excessively high temperatures), then remove and drain the oil. Once cooked through, it can be plated and served.

Storage

Loose dried beef can be stored normally in a cool, air-dried, and dry place.

Be especially careful not to store it in damp or humid areas, so it is not recommended to keep it in the refrigerator, as the moisture inside can accelerate mold growth and spoilage of the beef jerky.