What You Need to Know
Mongolian air-dried meat preservation involves slicing meat thinly, applying a mixture of salt, fat, and other ingredients, and then hanging it in a well-ventilated area to dry, creating an environment inhospitable to bacterial growth through moisture evaporation. The process can take 2-6 weeks, depending on temperature, humidity, and air circulation. Ideal conditions include temperatures between 10-20°C and low humidity.
Steps
- 1.
Borts (Mongolia): Primary preservation method for nomadic survival
- 2.
Kazy (Kazakhstan): Horse meat preservation for winter provisions
- 3.
Sujuk (Central Asia): Spiced air-dried sausage base
The Science
Primary Reaction
EVAPORATION