Air-dried meat can be preserved for about 9 days. Every year from October to November in the lunar calendar, the mild cold season with sunny weather and dry north wind is a good time to dry bacon. Hang the bacon in the shade and let it dry naturally, so that it can be eaten in February and March next year.

Air-dried meat is a very distinctive food, which is common in Tibet and northwest Inner Mongolia. The climate in Tibet is extremely cold, and dried meat can be preserved for several years. There are two forms of jerky:

1, preserved as a whole, called "Xie Kao" in Tibetan, which means the whole meat cavity;

2. Cut into strips 1 foot long and 1 inch wide, and hang them on the destroyer Xuefeng to dry. The famous dried meat in Tibet is produced in Yangzhuoyong Lake, which is called "Yangzhuogan". Crispy and moist, and then dipped in salt and pepper powder, the eater has an endless aftertaste.