Smoked buffalo meat is a delicacy of the Northwest people. So how to make delicious smoked buffalo meat with the Northwest flavor? Let's refer to the article below.
Smoked buffalo meat is a delicacy of the Northwest people. So how to make delicious smoked buffalo meat with the Northwest flavor? Let's refer to the article below.
Smoked buffalo meat is a delicacy of Vietnamese people, especially people in the Northwest region. Smoked buffalo meat is often used to entertain distinguished guests.
This meat dish is made from tendonless muscle and the remaining flabby meat from buffalo, cows or pigs raised freely in the mountainous regions of the Northwest. The meat is skinned and sliced along the grain 20cm long and 5cm thick into pencil-shaped pieces.
Smoked buffalo meat is often used to entertain distinguished guests. Photo: Illustration .
The buffalo meat will be seasoned with chili, ginger and mac khen - aromatic wild pepper typical of the ethnic people in the Northwest mountains, then smoked with smoke from charcoal and firewood stoves. After being finished, the buffalo meat will have a light smoky aroma but not unpleasant.
The buffalo jerky is processed naturally and according to traditional techniques, without preservatives but is very delicious and can be stored for about 1 month.
So how to make delicious buffalo jerky with the standard Northwest flavor? Let's read the article below!
You should choose to buy meat that is dark pink or dark red in color, with slightly coarse grain. Buffalo meat with less muscle will often have white fat fibers.
Fresh buffalo meat is sticky and slightly elastic when pressed with your hand, and has no strange smell. It is best to buy meat from reputable distributors, acquaintances, and large supermarkets.
Avoid buying meat with uneven or unusual color, a slimy outer membrane, meat that is not elastic and feels mushy when pressed, and water seeps out because that type of meat has been injected with water and is unsafe for health.
Making
1. Prepare buffalo meat
First, cut the buffalo meat along the grain into pieces 20cm long and 5cm thick. Then, pound the meat a few times to soften it.
Cut the buffalo meat along the grain into pieces 20cm long and 5cm thick.
2. Marinate
You roast the dried chili until fragrant, then crush or chop the chili with garlic, ginger, lemongrass, mac khen, salt, and sugar. After crushing, you mix well to thicken the spice mixture.
Next, rub the spices on each piece of buffalo meat, then add a little salt, sugar, and MSG to taste and mix well. Marinate the buffalo meat with the spices for 3 hours.
Note, adding too much mac khen and doi seeds (special spices) will make the buffalo meat bitter and not tasty, so for every 1kg of buffalo meat, you should only add 3 teaspoons of mac khen.
3. Drying rack
After 3 hours of marinating the meat, hang the buffalo meat in front of the charcoal stove 60 - 70cm away from the stove for 9 - 12 hours.
The buffalo meat is cut into flat and thick pieces along the grain of the meat. After drying, it will be quite hard, so when eating, you will have to use a pestle to gradually soften the meat.
Standard quality buffalo jerky will have a characteristic smoky aroma but not unpleasant, along with the flavors of the special marinade. Delicious buffalo jerky will have a dark brown color, dry on the outside. The meat inside will be rosy and fresh.
The buffalo meat is cut into flat and thick pieces along the grain of the meat. After drying, it will be quite hard, so when you eat it, you will have to use a pestle to soften the meat. Quality buffalo meat will stretch after being pounded, but if made from pork, it will be crushed.
To make delicious buffalo jerky, you should spread the buffalo meat on bamboo strips, then spread banana leaves over the buffalo meat to keep it warm and insert a little mugwort leaves in the middle of the buffalo meat.
Next, light the charcoal stove with medium heat so that the smoke burns evenly, then put the meat on the stove to dry. While drying the meat, keep an eye on it to turn it over if it gets dry, and check the stove temperature.
After 9 - 12 hours of drying on the stove, put the meat in a steamer to cook evenly one more time and it's done.
Smoked buffalo meat has a spicy, salty taste from the characteristic spices that can make it difficult to eat. However, if you enjoy the smoked buffalo meat little by little, sipping it slowly with corn wine, you will find its strange delicious taste very attractive.
Buffalo jerky can be dipped in chili fish sauce, garlic fish sauce, soy sauce, salt, pepper and lemon,... but perhaps the most suitable dipping sauce is cham cheo or chili sauce to increase the deliciousness.
Source: https://nongsanviet.nongnghiep.vn/cach-lam-thit-trau-bac-bep-chuan-vi-tay-bac-d415771.html
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