Before the advent of modern technologies, the only method of meat preservation was drying. People in different parts of the country still preserve meat by drying it. As a delicacy there is no match for dried meat.

You can know how to make beef jerky-


Whatever it takes-

1. Meat without bone and fat - 1 kg (cut into medium size)


2. Ginger paste - 1 tsp

3. Garlic paste - 1 tsp


4. Turmeric powder - half spoon


5. Salt - 1 teaspoon

How to make -


Heat water as required in a vessel. Mix it with the rest of the ingredients except the meat. Add the meats when well mixed.


Boil the meat in water. Do not cook completely, as the meat does not need to be completely tender. When you realize that the meat is no longer raw, take it off the stove and drain the water.


Then wrap the cooked meat in thin aluminum wire and dry it in the sun for a few days. If you want, you can dry it in a bamboo sieve.


If you want, you can keep it next to or under the stove to dry. If you have an oven at home, you can dry it with the lowest temperature of the electronic oven. You can dry it for two or three hours for a few days. Remember not to over dry the meat.


At some point the flesh will dry up and become hard as stone. Then you will know that the meat is properly dried. Dried meat can be stored for six to eight months. Be sure to refrigerate.

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