What is the most authentic way to cook cured beef? How to preserve cured beef

Whether you eat the cured beef directly or with pancakes, it is very enjoyable to think about. When making cured beef, the choice of beef is very important. Today we will see how to make authentic cured beef. How to preserve it after it is done is also very important. The following content will teach you how to learn the best in minutes.

Contents of this article

1. The most authentic way to make cured beef

2. How to preserve cured beef

3. Precautions for cured beef

The most authentic way to make cured beef

To make cured beef, you first need to mix salt, white wine, sugar and water, then put the cut beef into the mixture and mix well, then put it into a vat and marinate for 5 to 7 days. After the beef is marinated, wash it and put it on a rope, then hang it on a bamboo pole to dry. Finally, dehydrate the beef and bake it in an oven for about 30 hours.

When making cured beef, the choice of beef is very important. It is recommended to choose the meat from the hind legs of the cow. After removing the tendons and oil film on it, cut the beef into 45 cm long, 1 to 5 cm thick, and 2 to 3 cm wide according to the meat stripes. At the same time, prepare seasonings such as salt, white wine, and white sugar.

Mix the appropriate amount of salt, white wine, sugar and water, add the cut beef and mix well, then put it into the jar and marinate for 5 to 7 days. During this period, the jar needs to be turned over appropriately to allow the salt to penetrate deep into the meat. After marinating, wash the meat strips, put them through a knot, and then hang them on a bamboo pole to dry.

After the moisture on the surface of the beef is dried, put the beef into the oven for dehydration and drying again. The temperature in the oven is maintained between 40℃ and 50℃. Continue baking for about 30 hours and the beef will become dry and hard. Finally, take out the beef and let it cool. The delicious cured beef is ready.

How to store cured beef

1. Cryopreservation

After cleaning the cured beef and draining the water, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze. This storage method is suitable for all cured beef and has the longest storage time. Even if you store it for three to five years, it will be fine. If you seal it again, the effect will be better. You can also store the cured beef in the refrigerator's cold storage room, so that it can be stored for at least one year without spoiling or changing its taste.

2. Hanging and preservation

If the local room temperature is below 20 degrees Celsius and the humidity in the indoor air is below 60%, you can hang the cured beef in a cool and ventilated place indoors without sunlight. It can be preserved for about 3 months. The lower the room temperature and humidity, the longer it can be preserved.

This method of preserving cured beef has a disadvantage, which is that it is easy to leak oil over time, making the cured beef become tough and affecting the taste. Therefore, it is only suitable for short-term preservation of cured beef in relatively cold weather.

3. Buried soil preservation

After cleaning the cured beef and draining the water, wrap it tightly with food-grade plastic film. It is best to wrap it with several layers of plastic film, and then wrap it with a thick layer of sticky yellow mud. Finally, bury it underground for preservation. This preservation method can be preserved for up to 3 years, and it will taste better after it is taken out. In fact, this method of preserving cured beef is very popular in Yunnan, and the locals call it fragrant meat.

4. Sealing the Jar for Preservation

Wash and drain the cured beef into small pieces and put them into a ceramic jar. Heat the cooking oil, let it cool, and pour it into the jar. The amount of oil should be enough to immerse the cured beef. Finally, seal the jar. This method of preserving cured beef can be kept for one year.

Precautions for cured beef

Preserved meats are generally high in oil and salt. Preserved beef is relatively lean, while other types of bacon, sausage, and chicken are basically very fat. If you eat it at home, it is best to eat it with more vegetarian dishes. I also don't recommend steaming potatoes and taro under the preserved meat. Although it is delicious, it is not a healthy way to eat meat oil and starch ingredients. Before processing preserved meat, be sure to taste its saltiness and do not put too much salt. People with high blood pressure and kidney disease at home should pay special attention. Finally, although preserved meat is delicious, you must not eat too much. Nitrite is not a joke.