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Loading...Borts is the iconic air-dried meat of Mongolian nomads, a high-protein preservation method perfected over centuries to sustain herders across the harsh Gobi winters. Thin slices of lean beef are salted and slowly dried until chewy, dense, and intensely savory, with a flavor that deepens as moisture leaves the meat. This home version uses a low oven to mimic the cold, arid steppe climate that gives traditional borts its distinctive character.
Prep Time20 mins
Cook Time360 mins
Total Time380 mins
Servings6
YieldAbout 1 pound finished jerky
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 8 gFat
- 3 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 1 gSugar
- 56 gProtein
- 1600 mgSodium
- 780 mgPotassium
- 25 mgCalcium
- 6 mgIron
- 0 mgVitamin C
- 10 mcgVitamin A
Ingredients
For the meat
- 2 1/2 lbs lean beef (eye of round, top round, or sirloin tip), trimmed of all visible fat
- 3 tablespoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium yellow onion, very thinly sliced
- 2 cloves garlic, finely grated (optional)
Directions
- Partially freeze the beef for 1 to 2 hours until firm but not solid; this makes slicing thin, even strips much easier.
- Using a sharp knife, slice the beef against the grain into strips about 1/8 inch (3 mm) thick. Trim any remaining fat, as it can turn rancid during drying.
- In a large bowl, combine the sliced beef with salt, pepper, onion, and garlic if using. Massage the salt into the meat, then cover and refrigerate for 12 to 24 hours.
- Drain off any liquid and remove the onion slices. Pat each strip thoroughly dry with paper towels.
- Arrange the meat strips on wire racks set over rimmed baking sheets, leaving space between each piece for air circulation.
- Set the oven to its lowest setting, ideally 170 to 180°F (75 to 82°C). Insert a wooden spoon in the door to keep it slightly ajar so moisture can escape.
- Dry the meat for 5 to 6 hours, flipping the strips every 90 minutes, until the jerky bends without snapping and feels firm and leathery.
- Test a piece: properly dried borts should be dry on the surface and slightly pliable. If it cracks or splinters, it has been dried too long.
- Cool completely on the racks, then store in an airtight container in a cool, dry place for up to 1 month, or vacuum-seal and refrigerate for several months.
Cook’s Notes
- Traditional Mongolian borts is often made with mutton or yak; lean beef is the most accessible substitute and yields excellent results.
- In Mongolia, borts is dried outdoors for 2 to 4 weeks in sub-freezing winter air; the low-oven method here recreates the same cold, dry conditions.
- Always choose the leanest cut you can find – any residual fat can shorten shelf life and cause off-flavors during storage.
- Mongolian herders often eat borts alongside butter tea or crumble it into hot soup to add rich, meaty flavor during the coldest months.
- For a more traditional taste, smoke the dried strips over hardwood for 1 to 2 hours after they finish drying in the oven.
