Yak jerky is mainly Tibetan yak beef. It is not only delicious, but also nutritious and easy to carry. The most classic is with meat floss, the taste is better.
Yak jerky generally has two kinds of workshops. It has always been the favorite dried beef jerky in Inner Mongolia and Xinjiang of China. In the production of dried beef jerky, salt, onion, ginger, garlic and chili noodles were added to the top-grade back beef, and then air-dried in a ventilated place for about 10 days. Finally, the beef was baked in an oven for 3 hours. Another is to treat the beef and then marinate it. The marinated beef is heated and boiled for 30 minutes, then the beef is salvaged and dehydrated for baking.
No matter which method of beef production is the first choice for snacks, beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's disease resistance, growth and development, post-operation, post-illness care of people in the supplement of blood loss, repair tissue and other aspects are appropriate. Eating beef in cold winter has the function of warming stomach, which is a good tonic for cold winter.