What beef jerky is the best?

For delicious beef jerky, we recommend Qinghai air-dried hand-torn beef jerky, Inner Mongolia air-dried beef jerky and Tibet air-dried beef jerky.

1, hand-dried yak meat in Qinghai

The ecological environment in Qinghai is particularly good, and the yaks here are also particularly suitable for making beef jerky. Use good raw materials, cut into strips and marinate for flavor, then air-dry for 72 hours, and finally bake. Beef jerky is rich in flavor and particularly chewy.

2, Inner Mongolia air-dried beef jerky

Tongliao, Inner Mongolia, the cattle raised here are Inner Mongolia grassland yellow cattle. Its meat quality will be firmer and its taste will be richer in gluten. The biggest feature is that beef is very rich in flavor.

3. Tibetan specialty air-dried yak meat

Cattle raised in Tibet belong to yak, and semi-wild yak meat is quite delicious. When you use this yak meat to make beef jerky, you will find that its taste is a little different from others. It was a little sweet at first, and then it became hotter and hotter.

Matters needing attention in selecting beef:

First of all, look

See if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat; Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.

Second, the smell

Fresh meat has a normal smell, while inferior meat has an ammonia or sour taste.

Third, touch

Feel elastic, fresh meat is elastic, the depression immediately recovers after finger pressing, the elasticity of inferior meat is poor, the depression recovers slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic. You should also feel sticky. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat is severely sticky and extremely dry in appearance. However, some heavily watered meat does not stick to hands at all, but it can be seen that its appearance is wet and unstable.