Production technique of air dried meat

The invention discloses a process for preparing air-dried meat. The process comprises the following steps: fresh standard streaky pork is chosen, cut into strips, hung in a dry air-drying chamber, and air-dried for 3-5 days at the room temperature of not more than 10 DEG C; then the streaky pork is air-dried for 5-8 days at the room temperature of not more than 15 DEG C; and then the fresh standard streaky pork is air-dried for 10-13 days when the room temperature is kept at 15 DEG C; in the following 25-30 days, the streaky pork is naturally fermented by aeration for air drying by day and closing windows at night; and finally the fermented streaky pork is taken from the shelf and the carnosity is removed, thus preparing the air-dried meat. The process has the beneficial effects as follows: the air-dried meat is naturally air-dried at lower air humidity and temperature, without adding salt and any additive, thus preserving the natural color and flavor thereof, causing the meat to be fine and the color to be b