Is the homemade jerky edible?

Edible air-dried meat is a very unique food that is common in Tibet and northwest Inner Mongolia.

At the end of each year, when the temperature is below zero, Tibetans and herdsmen on the grassland cut beef and mutton into small strips and hang them in the shade to let them dry naturally, so that they can eat them in February and March of the following year. After air drying, the meat is crisp and the taste is unique.

Self-made air-dried beef, preparation materials:

Beef tendon: 500g: onion, ginger and garlic: appropriate amount, fragrant leaves: 2 pieces, cinnamon: 2 pieces, cooking wine: appropriate amount, soy sauce: 5 tablespoons, salt: 8g, allspice powder: 2 tablespoons, and black pepper powder: 2 tablespoons.

1. Cut beef into strips slightly thicker than fingers, add water and a little cooking wine to soak the bleeding water, and change the water four or five times in the middle until the bleeding water is soaked.

2. Add onion, ginger, garlic, cooking wine, salt, soy sauce, fragrant leaves, allspice powder and black pepper, knead for a while, then seal the bowl and put it in the refrigerator for about 24 hours.

3. String the salted beef strips with toothpicks and put them in the oven. Spread a layer of oil-absorbing paper on the baking tray.

4, 1 10℃, bake for about 3 hours, and add another half hour if you like to dry it.

5. done.