In different countries and different variations dry meat is also called Jerky, Aliya, Rougan, Bakkwa, Biltong, Borts, Bresaola, Bündnerfleisch, Carne-de-sol, Chipped beef and much more. Every country has its own taste.
Our first try at a potential business, drying meat for sale.
First, the meat is cut into long slices, marinated in a delicious garlic sauce and some more ingredients. We keep the pickled meat in the fridge overnight to give the meat its good taste. Pork and Beef.
We use a special cage to dry the meat outdoors. Now the meat is protected from unwanted meat lovers, We keep it in the sun for 12 hours. Drying involves the addition of salt to prevent the growth of bacteria before the meat has completed the dehydration process.
The result looks good, part pork and part beef. Each plate has the same weight of meat with a delightful taste.
Packaged in a clear pouch and vacuum sealed for durability. It will keep for about a month in the fridge at 5 to 7° Celsius and up to 2 years if frozen. Packed and labeled. Ready for sale!
Yummy! Mouth-watering
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Content last change: June 22 2024