Thin strips of beef or mutton hung in the cold dry Mongolian air until completely desiccated. The original jerky, capable of lasting for years without refrigeration.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: cloth bag or wooden plate
Instructions
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1
Select lean cuts of meat. Remove all visible fat, which can go rancid during drying.
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2
Slice meat into thin strips about 1cm thick, cutting along the grain for strength.
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3
Lightly salt the strips and hang on a rack or rope in a well-ventilated, cold, dry area.
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4
In Mongolia, meat is hung inside the ger near the ceiling or outside in late autumn when temperatures drop.
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5
Dry for 2-4 weeks depending on conditions, until strips are completely hard and lightweight.
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6
Store in cloth bags. To use, shave or pound into powder and add to soups or stews.
Did You Know?
One whole cow, when fully dried into borts, can fit into a single leather pouch. It sustained Mongol armies across continents.
Chef's Notes
Equipment Tips
- sharp knife
- hanging rack or rope
- ventilated storage area
The Story Behind Borts
Borts is one of humanity's oldest preserved foods and was a crucial military advantage of the Mongol Empire. By drying entire animals into lightweight concentrated protein, Mongol cavalry could carry months of food in their saddlebags. A single dried cow weighing just a few kilograms could sustain a warrior for weeks when rehydrated in hot water. This technology allowed the Mongol armies to move faster and farther than any other force in history, covering vast distances without supply lines.
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