1. Look at brands such as Prairie Rising Sun and Meng Liang that have been on Taobao for many years. In addition, Nini's grassland (Monroe) is newly developed in recent years, with good quality, but relatively low price;
2. Look at the place of origin. If you buy beef jerky from Inner Mongolia, you'd better buy it from the place of origin. For example, the grasslands in Horqin, Xilamuren and Hulunbeier are better, especially the grasslands in Xilamuren and Hulunbeier are alkaline soil, and the beef produced is tender and tasteless;
3. Look at the price. Take beef jerky in Inner Mongolia as an example. 60-70% of air-dried beef requires 2-3 kg of fresh beef to produce 1 kg of beef jerky, and 3-4 kg of ultra-dry beef to produce 1 kg. Compare the price of raw beef, calculate the cost yourself, and basically do not consider the one below the cost.
4. See why the comments put this at the end, because there are some brushes on the Internet now, so this is for reference only.
So how can you tell the quality after buying beef jerky?
1, look at the color. Authentic beef jerky is dark red and shiny. If the color is bright, artificial pigment may be added. Since the most important thing is that the tip of the tongue is delicious, it should be pure natural without additives, and only natural spices are used to increase the taste of beef jerky.
2. Look at the fibers. No matter how much flavor such as beef sauce is added, it will only change the taste, and the fiber will not change. The fiber of beef is long, but it is big and thick when torn by hand, and the meat structure is dense, while the fiber of pork is short, and the shredded slices are thin and loose.
3. distinguish between air drying and frying. Some beef jerky was fried during processing, but the seller told you it was air-dried. Although it tastes good, this process will produce some harmful substances in beef jerky and mask the flavor of beef. This kind of beef jerky looks greasy and can be distinguished by the naked eye.
The most important thing to pay attention to is beef granules. The cost of beef granules is the lowest, because the quality is the easiest to be shoddy. A large number of dead meat, bad meat and poorly organized meat are used to make meat granules and floss, which is difficult for people who don't know how to distinguish them with the naked eye. The meat is wrapped in many seasonings, such as satay and cumin powder, which masks the original texture of good beef.
Preparation of air-dried beef jerky;
Air-dried beef jerky is a specialty of Horqin grassland in Inner Mongolia, not only because the raw material is high-quality beef on the grassland, but also because its production technology is extremely special. The air on the grassland is cold and dry. Fresh beef (a beef leg, commonly known as cucumber strips, should be selected, and the fat and tendon skin should be scraped off by an experienced master, and then cut into very thick and long strips for pickling, without adding too much seasoning to spoil the original flavor of the meat or adding preservatives), frozen in natural environment, and then hung in a ventilated environment for 4-5 months. This process not only makes meat short of water, but also loses oil. Because of the great loss in the air-drying process, an average of three kilograms of raw materials can only produce one kilogram of finished products, which is the essence of meat. Of course, the technology has been changed now, which is not as long as before, but it will take about 10 days, but it will only take a few hours to fry.