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Borts, a Mongolian Dish
|Borts, a Mongolian Dish|
5 or more pounds of camel or goat meat, all fat removed
1. Cut meat into strips ten to twelve inches long, two inches wide, and one-half to one inches thick, and check once again that there is no fat because it will turn rancid.
2. Hang these strips on thin hooks and in a cool basement or well-ventilated area, preferably screened so there are no flying or crawling insects.
3. Leave for several months, checking on them daily the first month or two.
4. When ready to use them, reconstitute as many strips as needed by leaving them for half an hour in water that had been boiled and left to cool. Then cut and use as desired.