Mongolian air-dried meat, or borts, is a traditional food of the Mongolian people. The meat is usually beef, camel, or goat and is cut into thin strips that are then hung up to dry in a dark place or wind.
Air-dried meat can be stored for long periods of time and were traditionally a staple food for nomadic peoples.
Nowadays, borts is still popular in Mongolia and is often eaten as a snack or with tea. It has a chewy texture and a slightly sweet flavor and is rich in protein and nutrients. Mongolian air-dried meat is a healthy and delicious food that is perfect for those on the go!
How to Dry Borts
Borts can be made in November to December. The air temperature at the time of fertilization in rural areas is -16.2’C; It is more possible if it is -20,1’C in the city. When meat is frozen in a cold environment, the ice on the meat does not turn into a liquid. In this way, nitrogen has left in the meat.
The air-dried meat is placed in a cool, dry place for 6 to 7 days. During this time, the meat is turned over several times so that air can reach all sides of the meat.
After air-drying, the moisture content of the meat will be reduced by 30-35%. The Borts are then placed in a cool, dry place for storage. Then keep it in storage for 4-5 months.
Intersting Facts About Borts
- 1 kg of meat can change to 200-300 grams of dried meat
- 1 kg borts calories 3600-4000
- After soaking the borts for about 40 minutes, it increases 2.5 times
Borts can be used to make a variety of dishes such as soup, dumplings, Khuushuur, Tsuivan, fried rice, and many more traditional Mongolian foods.
The History Of Air-Dried Meat
In the 13th century, Borts was the most important food for nomadic people. The history of air-dried meat can be traced back to the time of Chinggis Khaan, when his armies would air-dry meat to take on their campaigns.
Air-dried meat was a staple of the Mongolian diet and was eaten by all social classes.
Mongolian warriors air-dried meat to take on their long journeys. Air-dried meat was easy to store and transport, and it provided them with high-protein, nutritious food that could be eaten on the go.
Hello, my name is Bayanbat. I was born in Ulaanbaatar Mongolia. The written blog post is my real experiment of living in Mongolia. So if you have any questions, feel free to contact me.
So, what’s your favorite Mongolian food? We’d love to hear about it in the comments.
How long does it take to dry meat?
It takes 6 to 7 days to air-dry meat. During this time, the meat is turned over several times so that air can reach all sides of the meat. After air-drying, the moisture content of the meat will be reduced by 30-35%.
How do you cook dried meat?
To cook air-dried meat, you will need to soak it in water for 30 minutes to rehydrate it. After the meat has soaked, it increases 2.5 times. Then you can cook it using any methods you would use for fresh meat.
Is dried meat cooked?
Dried meat is not cooked, but it is air-dried and then usually stored in a cool, dry place.
Is dried beef the same as beef jerky?
Dried beef and beef jerky are not the same things. Beef jerky is made by marinating strips of beef in a spicy sauce, and then drying them. Dried beef is simply beef that has been air-dried and does not have any added flavors.
What is air-dried meat called?
air-dried meat is also called Borts, and it is a traditional food of the Mongolian people. The meat is usually beef or mutton, and camel
Is dried meat healthier?
Dried meat is a good source of protein and nutrients, and it is also low in fat. Borts is a healthy food that can be a part of a balanced diet.