Air dried meat processing method 10

Place on that layer of the frozen refrigerator.

Delicious air-dried meat is the most practical way to cook at home.

The production of air-dried meat and bacon have the same effect, the practice is not much different, bacon should be smoked, and air-dried meat is not used. Let's take pork as an example.

Raw material pork belly 1 kg, Sichuan pepper 5 grams, dried chili noodles 10 grams, salt, liquor 20 grams each, pepper noodles 4 grams, make the pork belly wash and put it into the jar, wipe it well with salt, add Sichuan pepper, chili pepper, liquor, pepper and mix well, turn every two days. It can be hung in a ventilated place after five days, and it can be hung in a ventilated place after about a month. Wash it when eating, steam it in the cage for an hour, take out the slices or shreds and put it on a plate.

It can be served with dried chili noodles, salt, and Sichuan peppercorns.

Production key. Salt must be put enough, rather salty than light. It takes a few more days of marinating for the meat to absorb the flavor.

2. If the meat is too salty when eating, you can boil it in water or soak it in water.

Summary. Hello, happy to answer your questions!

The production method of air-dried meat, I will answer for you with air-dried beef jerky as an example:

Ingredients: Beef catties.

Seasoning: salt, 1 tablespoon of sugar, 1 tablespoon of five-spice powder, 2 tablespoons of chili noodles, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of white sesame seeds.

Method: Cut the beef into strips along the grain, and don't cut it off for the convenience of hanging. Add salt, sugar, five-spice powder, chili noodles, cooking wine, light soy sauce, dark soy sauce, sprinkle white sesame seeds, grasp and marinate for more than half an hour.

Hang and put in a ventilated place for 2-3 days to prefer the dryness.

Cut it into small pieces and bake it in the oven at 180 degrees for 30 minutes.

Note 1: Choose beef leg beef tenderloin, which is pure lean meat without tendons.

Note 2: Do not cut off the beef for the convenience of hanging.

Note 3: It is recommended to dry for more than three days, if the time is short, the meat has a lot of moisture, and it is not easy to preserve.

How to make air-dried meat.

Hello, happy to answer your questions! The production method of air-dried meat, I will answer for you with air-dried beef jerky as an example: Materials:

Pounds of beef. Seasoning: salt, 1 tablespoon of sugar, 1 tablespoon of five-spice powder, 2 tablespoons of chili noodles, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of white sesame seeds.

Method: Cut the beef into strips along the grain, and don't cut it off for the convenience of hanging. Add salt, sugar, five-spice powder, chili noodles, cooking wine, light soy sauce, dark soy sauce, sprinkle white sesame seeds, grasp and marinate for more than half an hour.

Hang and put in a ventilated place for 2-3 days to prefer the dryness. Cut it into small pieces and bake it in the oven at 180 degrees for 30 minutes. Note 1:

The beef is a pure lean meat with no tendons, such as beef leg beef tenderloin. Note 2: Do not cut off the beef for the convenience of hanging.

Note 3: It is recommended to dry for more than three days, if the time is short, the meat has a lot of moisture, and it is not easy to preserve.

Hello, has the last question been answered for you? If you have any new confusion, please feel free to find me again, and I will answer it for you as soon as possible. I wish you all the best!

Hello: The production method and recipe of air-dried meat are as follows: Prepare a piece of front leg meat or hind leg meat, (all lean meat), clean the pork, cut it into strips along the kneaded texture, put the pork strips in a basin, add a spoonful of salt, an appropriate amount of ginger slices, and then pour in an appropriate amount of rice wine to remove the smell, then add an appropriate amount of five-spice powder, like to eat spicy and then put some chili powder, add a small handful of green peppercorns, (if you don't like the spicy taste, you can not put green peppercorns, make a five-spiced one), and finally add a spoonful of sugar and stir well, Repeatedly grasp and stir, stir for about 5 minutes, stir for a while, you can make the seasoning taste better, and then cover the lid and marinate for 5-6 hours. After the meat is marinated, put it on the top of the breathable tool, put it in a ventilated place to air dry for about 3 days, if you have a dryer or oven at home, you can put it into the dryer 35 degrees or 45 degrees to dry for about 12 hours, and dry it to a completely dehydrated state, and become a hard state.

Pour water into the pot, boil the water on high heat, put the air-dried pork into the pot after the water boils, and steam it on high heat for about half an hour, you must steam the air-dried meat before you can eat, and an air-dried meat will be ready to <>

Hello dear, happy to answer for you: step 1 of the practice of air-dried meatShave off the bones and fat parts of the fresh beef, leave the pure lean meat, and then cut it into finger-thick strips Do not use water, lest it spoil, cut it and marinate it with salt, about a day and a night, at this time, a lot of blood will come out, pour it out directly, you can't rinse it with water, and then use the cotton thread to sew the clothes, this is not technical, pay attention not to wear too much on a thread, too heavy, the thread will break, and you can dry it after wearing it, I wore a total of 5 very heavy ones, because in Inner Mongolia, the weather is dry, and the wind is strong, basically it will be completely dry in a week 2.

This is the effect of air-drying for a day and a night, basically the epidermis is dry 3This is what it looked like about 3 days later 4This is a week after a thorough dry appearance can be broken directly by hand Very hard at this time can be stored at this time but can not be packaged in plastic bags It is best to use a breathable carton It is necessary to take it out often to see if there is mold Especially in the south The humidity can be eaten directly after drying.