MONGOLIAN BORTS| The Ultimate Dried Meat

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium.

Cut beef into thin strips, about 1 inch wide.

In a large bowl, combine salt, black pepper, garlic, onion, cumin, paprika, bay leaves, sugar, soy sauce, vinegar, and red chili flakes to create a marinade.

Add beef strips to the marinade, ensuring they are well coated.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor.

Remove beef from the marinade and pat dry with paper towels to remove excess moisture.

Lay the beef strips on a wire rack or hang them in a cool, dry place.

Allow the beef to air dry for 24-48 hours, turning occasionally to ensure even drying.

Once dried, check for doneness; the meat should be firm and not sticky.

Store the dried meat in an airtight container in a cool, dry place.

Cooking Techniques

Spice Level: