Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
It is not so difficult to prepare jerky or dried meat at home - recipes with photos from the World Wide Web and relevant culinary publications will help you with this. This dish will decorate the holiday table, give new taste sensations and become one of the most beloved, affordable delicacies. Before cooking, be sure to familiarize yourself with the rules of salting.
How to dry meat at home
The drying process is a type of cold drying of organic products. Thus, at temperatures up to 40°C, dehydration (drying) of the material occurs. This is a complex biochemical process associated with the activation of special enzymes under the influence of the sun, against the background of a decrease in the product’s moisture content and the formation of protein-lipid complexes, which give the product its characteristic elasticity and taste.
You can dry meat at home at room temperature in a well-ventilated area or using special dryers. It should be prepared in advance and remove as much fat as possible, because... When dried, it can become rancid, then treated with a marinade if you want to add a special taste. The duration of processing depends on the type of meat, poultry, fish, as well as the size of the pieces. On average, drying takes from 3 to 14 days.
How to store
Ready basturma (the so-called cured meat) can be stored in a dry place at room temperature or in the refrigerator for up to a month. The second option is often used. If you decide to dry and store basturma outdoors, for example, on a balcony or loggia, then it must be wrapped in parchment or a dry towel to protect it from various types of contamination, for example, the harmful effects of insects.
Jerky Recipe
There are many recipes for making balyk and basturma on the Internet and in cookbooks. These publications often have instructions with photos and detailed descriptions of the drying steps. Using these resources, the question of how to make dry meat at home correctly will go off the agenda. Recipes involve drying pork, beef, chicken, fish, rabbit and even elk.
Pork
- Preparation time: 17 days.
- Number of servings: 8 persons.
- Calorie content of the dish: 201 kcal per 100 g.
For this type of basturma, you need to choose lean parts of the carcass, for example, the neck. Dried pork can become bitter due to the large amount of fat, regardless of the method and duration of processing. This recipe, simple in terms of the number of ingredients, requires a long drying time, more than two weeks. This length of processing guarantees a good degree of salting and an exquisite taste.
Ingredients:
- pork (neck) – 1 kg;
- salt – 300 g;
- red pepper - to taste.
Cooking method:
- Wash and dry the pork pieces.
- Pour some of the salt into the bottom of a glass or stainless steel pan. It is better to use coarse table or sea salt.
- Place the pork on top of the salt.
- Sprinkle the pieces with the remaining salt and refrigerate for three days.
- After 3 days, remove the workpiece from the pan and rinse. Soak the pork in cold water for about 3-8 hours. Change the water every hour.
- Dry the pieces with a towel. Roll the pork in spices, for example, ground red pepper - it will give the basturma a spicy, spicy taste. You can use other spices, for example, coriander, cardamom, cumin.
- Wrap the pork in cheesecloth and tie the ends well. Hang in a dry, warm place for two weeks. Turn over periodically.
- Cooking time: 6 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 190 kcal per 100 g.
The method of drying meat was one of the first for preserving (preserving) products. This beef jerky recipe is perfect as an appetizer with mild alcoholic drinks. Basturma can be a complete, filling snack or treat. The recipe contains a large amount of spices. Any housewife can experiment with their set, based on the taste preferences of her family.
Ingredients:
- beef (veal) – 900 g;
- Worcestershire sauce – 35 ml;
- soy sauce – 25 ml;
- Tabasco sauce – 1 ml;
- juniper (berries) – 6 pcs.;
- dried cilantro (coriander) – 2 tsp;
- ground paprika – 2 tsp;
- ground black pepper – 2 tsp;
- ground red pepper – 1 tsp;
- dried garlic – 1 tsp;
- brown sugar – 1 tsp.
Cooking method:
- Mix all the dry spices and grind to a powder using a mortar or coffee grinder.
- Cut the beef into slices 0.5 cm thick. To make the beef easier to cut, lightly freeze it first.
- Place the chopped beef pieces in a bowl, add the sauces and dry powder and dissolve the sugar. Mix everything thoroughly and leave to marinate for 40 minutes. in a cool place.
- Place a baking sheet on the bottom of the oven. Hang the beef pieces on the grill and let the marinade drip off a little.
- Turn on the oven in convection mode at a temperature of 80°C. Cook for about an hour.
- Reduce temperature to 50°C and continue cooking for another 2-4 hours (until done).
Chicken
- Preparation time: 6 days.
- Number of servings: 4 persons.
- Calorie content of the dish: 57 kcal per 100 g.
An excellent option for raw smoked chicken breast for people who carefully monitor their diet. Chicken breast contains virtually no fat, dries well and absorbs flavor from the spices. Rosemary and juniper berries add a spicy aroma, while paprika adds a sweetish taste. In just a day, you will have a delicious and dietary dried delicacy ready.
Ingredients:
- chicken (fillet) – 1200 g;
- juniper (berries) – 6 pcs.;
- sugar (sand) – 25 g;
- salt (sea/table) – 5 tsp;
- ground coriander – 1 tsp;
- ground paprika – ½ tsp;
- dried rosemary – ½ tsp.
Cooking method:
- Mix spices with 2 tbsp. l. salt and 1 tbsp. l. sugar, crush the juniper berries and rub the pre-dried breast with this mixture.
- You can add a couple of spoons of cognac to the marinade if the basturma is intended only for adults.
- Place the chicken in a plastic container, cover and refrigerate for 24 hours.
- After a day, rinse the breast pieces, dry and roll in your favorite spices.
- Hang the pieces in this form and leave them in the open air for 3 to 7 days. By about day 5, the meat reaches the desired condition.
Fish
- Preparation time: 8 days.
- Number of servings: 5 persons.
- Calorie content of the dish: 86 kcal per 100 g.
Drying fish at home is not difficult. This type of meat is easy to dry and lends itself well to salting. The technology for preparing dried fish is not much different from drying other meats. This particular snack recipe comes from oriental cuisine and is prepared from a fish called silver carp. In this way you can dry trout, salmon and other species.
Ingredients:
- silver carp – 5 kg;
- salt - to taste.
Cooking method:
- Cut the fish, cut off the head, tail, get rid of the spine. Rinse the finished fillet.
- Cut the fish into portions, rub with salt, place in a glass or stainless steel container in layers, sprinkle each layer with salt again.
- Place in the refrigerator for 5 days.
- Then rinse the fish and soak in cold water for 5 hours, changing the water periodically.
- Hang the pieces outdoors or under a fan. Dry for another 3 days.
- Store in the refrigerator, wrapping each piece in cling film.
Dried rabbit at home
- Preparation time: 13 days.
- Number of servings: 5 persons.
- Calorie content of the dish: 150 kcal per 100 g.
Rabbit meat is rich in nutrients. It goes well with other food products and can serve as an independent dish, including dried or smoked. This type of meat is low in calories. Rabbit dishes are eaten by real gourmets and people who monitor their diet and its balance.
Ingredients:
- rabbit (carcass) – 2 kg;
- salt – 2 kg;
- ground paprika – 4 tsp;
- ground chili pepper – 4 tsp;
- fenugreek – 3 tsp.
Cooking method:
- Wash the rabbit carcass and dry with a towel. Rub with paprika, then salt.
- Salt the meat for 3 days, if the carcass weighs up to 2 kg, if more, then salt for at least 4 days.
- After salting, wash and soak the meat for several hours, constantly changing the water.
- Rub the meat with a mixture of fenugreek and hot pepper.
- Hang the carcass to dry for 10 days, if it is large - for 20 days.
How to dry elk meat
- Preparation time: 20 days.
- Number of servings: 25 persons.
- Calorie content of the dish: 98 kcal per 100 g.
Externally, elk meat is practically no different from beef; the meat is sinewy and has a dark red color. Suitable for people who adhere to the principles of a healthy diet, because... It is considered an environmentally friendly type of meat. Elk meat is tough, has a specific smell and taste, so a dried snack made from this type of meat can easily claim the title of delicacy.
Ingredients:
- elk meat – 3 kg;
- salt – 200 g;
- water – 150 ml;
- fenugreek – 3 tbsp. l.;
- paprika – 2 tbsp. l.;
- ground red pepper – 1 tbsp. l.;
- ground black pepper – 3 tsp;
- allspice – 3 tsp;
- hops-suneli – 3 tsp;
- dried garlic – 3 tsp.
Cooking method:
- Rinse the elk meat, get rid of large veins, cut into rectangular portion pieces with the expectation that the pieces will shrink 3-4 times during drying.
- Place the meat in a food container and sprinkle well with salt. Cover the container with a plate and place a weight on top. Place the elk meat in the refrigerator for 4 days.
- After the allotted time, rinse the meat, then soak for 6 hours, changing the water every hour.
- Mix dry spices in a bowl, dilute them with hot water until the consistency of thick sour cream is formed.
- Thickly coat each piece with spices, place in a container and refrigerate for another 4 days.
- Make a small puncture in the pieces, thread the string and hang the meat to dry for 6-10 days.
Meat in an electric dryer
You can reduce the cooking time for basturma from any type of meat, poultry, or fish using a special electric dryer. This drying method is safer for human health. So how to dry meat if you don’t have an electric dryer? You can also prepare basturma using a multicooker in stewing mode. If you decide to use an electric dryer, then the meat for drying must be prepared as follows:
- Trim off excess fat and veins.
- Cut into portions no smaller than 2x2 cm.
- Add salt and cook for 15-20 minutes.
- Place the boiled meat on drying trays.
- Dry the pieces for about 15 hours at a temperature of 70°C, but not more than 80°C.
- The finished dried product can be stored in the refrigerator and at room temperature for several months.
Video
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Why does a modern city person need to know how to dry meat at home? We don’t go on long journeys, and food can always be bought. But if at least sometimes you go hiking, drive long distances, hunt or fish, then such provisions can be very helpful.
How to dry meat at home simply and tasty?
How to dry meat at home
Procuring semi-finished meat products is a complex process and requires special conditions. It is necessary to carefully prepare the room, utensils and equipment. And, of course, choose the right meat. Beef is best suited for drying. It is quite dense and not very greasy.
Meat requirements:
- tenderloin without veins and bones;
- Only fresh, defrosted will not work;
- beef or lamb.
The piece prepared for drying must be thoroughly washed and soaked in salt water for a day. Then it is cut into as thin strips as possible. If possible, use a special machine.
There are several ways to dry beef:
- suspended in the air;
- in the oven on a baking sheet;
- in the oven on a wire rack or hooks.
The simplest of them is the second. Take as many pieces as will fit tightly onto the sheet. Fill the pan with very coarse salt, place the meat and sprinkle salt on top. Now preheat the oven to about 70°C - this is the optimal temperature, try to stick to it all the time. And be sure to turn on the airflow or open the door slightly.
Cooking time for dried beef is from 4 hours to several days. In the oven, the meat will reach the desired condition the fastest. Drying in the open air can last 3 or 7 days, depending on the weather and humidity level.
How to dry meat: subtleties and secrets
Don't be afraid to use a lot of salt. The beef will not absorb excess, and the salt will act as a natural preservative. In addition, it removes liquid from protein fibers and promotes rapid drying. It's best to use crystal sea salt or just the coarsest sea salt you can buy.
For flavor, you can use a variety of seasonings - pepper, coriander, cumin. These and other additives must be selected to your taste and very carefully. If stored for a long time, they may adversely affect the taste of the original product.
Dried beef jerky is a highly nutritious product that, if properly packaged, can be stored for a very long time. Along with stew, homemade dried meat is good for storing in case of a PSU or emergency.
One piece of such dried meat is enough for half a day. The meat gradually swells in the stomach and is slowly digested - you will not feel hungry and will have a surge of strength. True, due to the absorption of liquid there will be a slight thirst, but it is easier to deal with than hunger.
In ordinary life, dried meat is recommended for hikers, lovers of conquering peaks, as well as cyclists, motorcyclists and lovers of one-day hikes without cooking breaks - a simple snack, practically on the go, and even with a sharp surge of strength - it’s worth a lot.
It’s easy to turn dried meat back into regular meat - cook soup with it, add it to porridge when cooking, or simply add hot water and leave for 40 minutes.
How to make jerky
Cooking dried meat is not a complicated process. Beef is a good starting material; lamb can also be used. You shouldn't experiment with pork - it doesn't turn out well.
The piece of meat should not be fatty, without bones, films or veins. In fact, the piece should be a perfect piece of meat and only meat! Moreover, the meat must be fresh!
We cut our ideal piece of fresh meat into 1 centimeter thick plates. If you cut it thicker, it won’t dry out in one day, but nothing bad will happen, you just won’t get it done in 4 days, but in 5-6-7, etc.
For use in dried form, it is better to cut thinner. The thinner you cut, the less time it will take to dry, but you will have to cut more to cook the same volume of meat.
In terms of size - if dried meat is made for storage and subsequent cooking - then the plates can be made the size of a palm. If for a snack on the go, then in pieces so that you don’t have to bite off (not every prepper can bite a shrunken piece; you have to use a knife).
It is necessary to cut across the fibers so as not to pick them out of the teeth later. Short fibers don't get stuck as much.
Next, put the pieces in a pan and prepare the brine. Its composition is ground pepper (it is best to buy a set of “5 peppers” red, black, white, green and some others, however, you can grind the peppers yourself in a hand mill or coffee grinder), bay leaf, some spices, salt, soy sauce , sugar, boiling water from ordinary water.
For 2 kg of chopped beef, the calculation of ingredients is approximately as follows:
2 heaped teaspoons salt
2 teaspoons pepper mixture
50 ml soy sauce
Level teaspoon of sugar
One bay leaf, broken into small pieces
A whisper of any herb with meat, most importantly without monosodium glutamate and other rubbish.
Pour a glass of boiling water over everything collected above and mix thoroughly until the salt dissolves. Next, pour the resulting spicy brine into the pan with the meat, stir so that each piece gets its own portion of the brine.
The meat in the sauce should be aged without access to air, if possible of course, so cover it with a suitable plate. Place the pan with meat in the refrigerator for 3 days. During this time, various processes occur in the meat: enzymes work to soften it, salt and spices permeate the pieces, etc.
Sugar gives meat a more delicate taste and enhances its aroma. Salt prevents microorganisms from developing. And soy sauce slightly changes the taste of meat, I can’t even describe how, but it tastes better with it. True, you also need to be careful with the dosage, but everything comes with experience.
How to dry meat at home
Now, after 72 hours, we put the meat in the dryer. You can use the most ordinary dryer for several hundred rubles. You can also use a regular oven.
Place the meat on wire trays so that there is a centimeter gap between the pieces. The bottom layer is larger pieces, because... the bottom dries faster.
When drying in the oven, the following must be observed:
Dry the meat in a preheated oven at 70C until completely dry. The oven does not close completely so that there is an outflow of air carrying away moisture.
In a preheated gas stove oven, drying is carried out with the heat turned off! In this case, during drying, it is necessary to additionally warm up the oven, having first removed the baking sheet with meat from it.
Drying time - 24 hours. If you dry it less - for example, about 4 hours, then the meat will lose moisture, but will not dry completely. You will get dried meat. It chews better, but is stored less. This kind of meat is good for hiking; it will last 2 weeks in a backpack, but at the end of the hike, it is better to use it for cooking rather than eat it as is.
For long-term storage outside the refrigerator, meat must be dried to a stone state.
The temperature for drying meat is about 70 degrees, try not to exceed it, but you shouldn’t set it lower either.
A high temperature will simply fry the meat in its own juices, a lower temperature will be dangerous in terms of microbiological indicators. Because The drying temperature is lower than the protein denaturation temperature - vitamins, enzymes, minerals and other goodies useful for the human body remain in the meat almost unchanged.
Watch a video of making jerky.
If you continue drying as in the video for up to 24 hours, you will get excellent pieces of dried meat.
Dried meat is stored in the dark and without access to moisture. It is best to pack it in plastic bags or glass jars.
Tips from experienced meat dryers:
The thinner the meat is initially sliced, the better, it will be easier to chew it when dried. It also dries better.
Be sure to keep the meat on paper for at least a day and a half before packing so that all the moisture evaporates. We had two parties. The second one lay for less than a day and it was clear that it did not dry as well as the first one. As a result, by the end of the third week, the meat from this group began to mold, but the first batch held up perfectly.
During drying, be sure to place a baking sheet under the grill with meat, and after all this, wash the oven thoroughly. Otherwise it will smell for a long time.
Gnawing on dried meat tastes better than steaming it into food! But take care of your teeth. Don’t be lazy and cut thinner so as not to struggle with thick bricks later.
It is advisable to make dried meat in the cold season, when it is cool outside and indoors. This kind of meat is easy to prepare, but the cooking process is quite lengthy and requires some time so as not to try it ahead of time.
Dried meat is prepared at home without any harmful additives. The only preservative is salt, and it does not kill microorganisms, but only stops their development. This means that you can become infected with worms or salmonella that the animal suffered from. Therefore, meat for drying must be taken fresh and 100% from a healthy animal, in stores where it is checked, and not in spontaneous markets.
How to properly salt meat for drying.
An important component for a tasty final product is properly prepared brine.
How to prepare brine for meat.
We prepare a strong brine from rock salt (by no means extra, the result will not be the same) with the addition of bay leaf, allspice, and cloves. For brine you will need 4 or 4.5 tbsp per 1 liter of water. spoons with a heap of salt. Boil it for 1-2 minutes, then set it aside and cool. The brine should be such that a raw, fresh chicken egg floats (the blunt end with a diameter of 2.5 cm is visible). When the brine has cooled to room temperature, throw away the spices and put the liquid itself in the refrigerator. To salt meat, the brine must be very cold.
Some housewives use only sea salt for salting, citing the fact that it does not dissolve well in water, which means that the meat will absorb less of it than ordinary table salt.
For salting, we use ceramic or glass dishes; iron dishes oxidize, and this is harmful to both health and the quality of corned beef.
Salting meat for drying.
First, we prepare the meat for salting: wash it and dry it, cut off the films and fat layer from pork and beef.
Dip the fresh meat pulp into cold brine.
There should be brine, the more, the better. The meat should float freely in it. We cover the meat with a lid and put it in a cold place for 1-3 days, depending on the size of the pieces of meat; if the pieces are large, then it will take more time for salting. Don't forget to turn it in the pan several times a day.
How to dry meat.
After 1-3 days, take the meat out of the brine, dry it and put it under pressure on an inclined surface for 1 hour so that the brine flows out, then dip it in a towel to remove all the liquid. If the piece of meat is thick, cut it lengthwise into 2 or several strips, so it will dry out faster. Then we rub the meat with dry ground spices, and also roll it on all sides. Spices can be different (black pepper, allspice and chili, coriander, cumin, cloves) at the discretion of the housewife, but among them there must be ground red pepper, which has preservative properties. It is better to take spices whole, not ground, and grind them before use in a special mill or grind them in a mortar, so they will not lose their aroma.
Wrap the meat with spices in clean gauze, parchment or bandage, put it in a bowl, cover with a lid and keep in the refrigerator on the bottom or middle shelf for 1 week.
Then we take the meat out of the pan, remove the gauze in which the meat was, rub it again with spices, wrap it in clean gauze or other material and tie it with thread, making loops by which we hang it in a well-ventilated place.
Such a place could be a cool kitchen in which we hang meat from the ceiling. You can dry it on the balcony, with the window slightly open, if it is late autumn or winter. The ideal option is a cool, dry place with a draft. If there is no ventilated cool room, then you need to keep the meat in a draft for at least a few days, and then keep it in the refrigerator on the bottom shelf for at least 1-2 weeks, maximum a month, turning it constantly. Jerky chicken and turkey are ready faster - after a few days of drying, but pork and beef will require the entire specified period. It should be noted that the meat will decrease in size and weight during drying: 1.5 kg of fresh meat will yield 800-900 g of dried meat.
You can store this delicious meat preparation for as long as you like in the refrigerator.
Home-made dried meat, moderately spicy and salty, is a real delicacy. We cut it into thin transparent slices and serve it as an appetizer with an aperitif, cognac, dry red wine or beer during a home feast or outdoors.
See also video: Homemade jerky - recipe.
Cooking jerky.
suseky.com
Dried meat: learning recipes
The history of the origin of such a dish as jerky goes back thousands of years. The first mentions of basturma are found in sources from 95–45. BC. Armenia is considered the birthplace of this delicacy. At that time, its rulers set as their goal not only the expansion of the borders of their country, but also the development of culture. For this purpose, entire caravans of merchants were sent to other lands. Naturally, travelers needed food on the road. Moreover, the food that would not spoil instantly. This is how the technology of drying and curing meat appeared so that it could retain its nutritional properties for a long time.
To prepare dried meat in modern home conditions, the main thing is to correctly select all the necessary ingredients and strictly follow the recipe. There are a lot of recipes for drying meat today, so you can easily choose the one that suits your taste.
One of the simplest recipes for curing meat requires a minimum of ingredients. In order to dry meat using it, you will need:
– pork tenderloin; – two types of pepper – black and red; – salt at the rate of a third of a glass per half a kilogram of meat; – a few tablespoons of sugar; - Bay leaf.
This meat is prepared in brine. To prepare it, take water (1 liter for every 500 g of meat) and put it in a saucepan on the fire to boil. Add salt, sugar, bay leaf and a tablespoon of each type of pepper to the water. Boil the brine, then remove the laurel from it and leave to cool. Then place the tenderloin in cold brine for 5 hours. All this time, keep the container with brine and meat at room temperature. Then put it in the refrigerator for 3 days. After this period, remove the meat and place it under a press for an hour. Then rub the piece with the pepper mixture and wrap it in clean and dry gauze and place it in a closed container, then put the whole structure back in the refrigerator for a week.
After 7 days, remove the meat, roll it in spices again and wrap it in gauze again. Now all that remains is to place it in a well-ventilated place for another week. Then it can be eaten.
The Italian version of the recipe for home-dried meat has a larger number of ingredients and a different approach to drying. So, for example, to prepare dried meat according to this recipe you will need: – 700 g of salt (in some cases 800 g); – apple or rice vinegar 6% – 1 bottle; – 3 cloves of garlic; – a mixture of peppers; – coriander seeds; – sweet paprika; - chilli; – dried garlic; – star anise; – fresh rosemary – 1 branch or dried rosemary – 1 tsp; – meat (preferably pork neck) – 2 kg.
The method for preparing jerky this way is as follows. Place the pork in a long dish (a duck pan will do) with a flat bottom the size of the piece of meat. Sprinkle the salt generously over the pork neck so that the entire piece is covered. Then place the container in the refrigerator for 3 days. After this time, remove the meat and rinse it thoroughly under running water to remove salt. Next you will only need to prepare the brine, which in Italian is called agliatta.
To prepare agliatta, take apple cider vinegar (you can mix it with wine to give the meat a more interesting taste), add 1 tbsp to it. salt, a little black pepper, crushed garlic and rosemary. Then put the meat in the brine and soak it well there.
Next you will need powder. It must be made from a mixture of coriander, several types of peppers and star anise, which must first be ground in a mortar. Add a handful of salt and the remaining rosemary to this mixture. Coat the meat generously in this powder and wrap in parchment. It is advisable to give it a round shape, since this is how the liquid will come out of it better. As the juice flows out, change the parchment to dry one. In this form, the meat should remain in the refrigerator for 30 days.
In most cases, the list of recipes for dried meat contains a recommendation to use pork. However, beef can be dried just as well. At the same time, the dish turns out to be more healthy and less calorie. For it you will need: – 1 kg of beef tenderloin, divided into small pieces – approximately 3-5 cm in diameter; – 20 g coarse sea salt; – 60 g black pepper; – dry spices (you can choose the ones you like best): caraway, cumin, coriander, sage, rosemary, garlic, paprika, thyme – 1 tbsp each. (if there is a lot of meat, more is possible).
To begin with, clean the meat of all excess – films, veins, etc. Then pour salt mixed with black pepper into a suitable container. Place the meat on this mixture, then sprinkle it with salt again.
Cover the tray with film and place the container in a cool place: on the balcony in winter or in the refrigerator in summer for 12 hours. Then take out the salted meat and clean it well of salt, you can even rinse it. Dry and rub with spices, then wrap the piece in clean and dry gauze and place in a place with good ventilation. In a week the meat will be ready.
If desired, you can also dry a poultry carcass, such as a duck or goose. The principle of operation is similar to that described for meat.
Despite the fact that dried meat, by definition, can be stored without any special conditions, experts still recommend using a refrigerator or any other cool place to store basturma. This helps it stay fresh and tasty like right after cooking.
It is also better to eat meat in small portions, rather than overeating at once: it is simply unhealthy. Although the temptation to eat the entire resulting piece at once, as experts say, will be almost irresistible.
www.wday.ru
Homemade jerky: recipes for pork, beef and chicken
Naturally aromatic and tasty meat can be easily prepared at home. Today we will talk about the procedure for drying meat fillet. And believe me: even an inexperienced cook can make delicious and appetizing dried meat at home. In this article you will find a selection of the best recipes.
A few secrets of drying meat
Making jerky at home is a very exciting process. Meat processed in this way has a number of advantages, in particular:
- it does not contain preservatives or dyes;
- The taste of dried meat fillet is extraordinary;
- dried meat can be an excellent alternative to sausage products;
- all the beneficial substances are preserved in the meat fillet;
- under the influence of salt crystals, all bacteria leave the meat.
If you want to learn how to make jerky at home so that the product is not only appetizing to look at, but also very tasty, check out some tips from experienced chefs:
- Any boneless meat fillet is suitable for drying;
- Pork pulp lends itself best to drying;
- The meat must first be washed and dried thoroughly;
- For drying, only salt and any spices of your choice are used;
- the drying procedure takes place in several stages;
- at the first stage, we soak the meat fillet in a large amount of salt for three days;
- during salting, pieces of meat need to be turned twice a day;
- the place for salting the meat should be dark and moderately cool;
- the best spices for drying meat fillet are coriander, cumin, bay leaf, a mixture of peppers, dried dill and basil;
- after salting, the fillet is rubbed with spices and wrapped in a piece of gauze;
- the drying procedure is carried out in a warm, non-sunny place;
- a piece of meat should be hung in a vertical position;
- the duration of drying depends on the thickness of the piece of meat fillet;
- On average, meat is dried for 7-8 days;
- for drying, it is best to use large salt crystals, since small ones are quickly absorbed into the meat fibers, which can spoil the taste of the product.
Drying procedure at home: a simple recipe
Today, there are many recipes for making dried meat at home. The gauze piece may not be used. It is used only to protect meat from insects. If you dry meat in winter, it is best to place it close to the radiator. In summer, meat can be hung on the balcony or near the window. Make sure that direct sunlight does not fall on it.
In this recipe we will dry-dry pork fillet. The drying procedure will take approximately 14 days. To salt pieces of meat, choose a form that is suitable in size; you do not need to use containers that are too large.
- 1 kg pork fillet;
- 150 g fructose;
- 1 kg of coarse salt;
- 5-6 tbsp. l. spices - to taste.
Preparation:
Dried chicken breast - a delicious meat product
As already mentioned, almost any meat fillet can be dried. Now you know how to make jerky at home using the classic recipe. We suggest you try making jerk chicken breast. The cognac taste and aroma of spices will give this product uniqueness. Drying will take you no more than 3 days. It is best to place the chicken fillet on the grill grate.
- 2 pcs. chicken fillet;
- 2 tbsp. l. coarse salt;
- 2 tbsp. l. any seasonings;
- 0.2 l cognac.
Preparation:
Instant beef jerky
If you want to speed up the process of drying meat, you can do this in the oven. The main thing is that your oven supports the conversion mode. According to this recipe, it is best to dry boneless beef fillet. It is advisable to give preference to tenderloin.
- 0.9 kg beef fillet;
- 35 ml of Tabasco and Worcestershire sauce (in equal parts);
- 1 tsp. granulated sugar;
- 25 g soy sauce;
- juniper berries - 5-6 pcs.;
- 1 tsp each chopped chili pepper, dried garlic;
- 2 tsp each ground black pepper and coriander;
- 2 tsp. chopped paprika.
Preparation:
- Lightly freeze the beef fillet and then cut it into equal slices, the thickness of which should not exceed 0.7 mm.
As you can see, there is nothing complicated in the process of drying meat fillet at home. If you dry meat using the classic drying method, make sure that it is not exposed to direct sunlight and that insects and animals do not have access to the product. You can use any spices you like. By analogy, you can dry turkey fillet, lamb or rabbit meat. But still, pork lends itself best to this process. Try it, and you will certainly succeed. Bon appetit!
ladyspecial.ru
Making jerky at home
I love making jerky at home. And that's why. When, seduced by hospitable sellers, I try a delicacy at the market, I always remember a phrase from the famous film: “Don’t you have the same one, but with mother-of-pearl buttons? No? We’ll look for…” I’m always missing something from spices. Tasty, but definitely not the same. And the search for those same “buttons” leads nowhere. Therefore, you have to do everything yourself. But why “have to”? I love this process. If only because I practically do not take an active part in it. The only drawback is that the yummy food takes a long time to prepare. Therefore, I dry several batches with a break of 5-7 days in order to provide the family with the necessary “reserves” of meat. I suggest you also replace a stick or two of store-bought sausage with a tender piece of dried beef or pork.
Homemade dry jerky
Incredibly simple recipe. Experiments with spices can be carried out endlessly. If you want it spicy, add more pepper and garlic. To emphasize the aroma, add a double portion of Provençal herbs. All in your hands.
Ingredients:
How to prepare dried meat at home using the dry method (recipe with photo):
The meat must be fresh and of high quality. Tenderloin is ideal for home drying. In this recipe I used beef, kidney part. It turned out a little tough, but incredibly tasty. You need to be careful with pork. Unlike beef, which can be eaten almost raw “with a clear conscience,” pork meat can cause serious health problems. It requires careful salting, even if you completely trust the seller. So, remove films, excess fat and veins from a kilogram of the freshest product. Wash thoroughly. Is the piece wide and thick? Cut into several pieces. This way the salt will “get” to the middle faster. Pat pork or beef dry with paper towels before drying.
By the way, dried chicken breast also turns out delicious. It is prepared almost the same way, but it has its own subtleties.
Pour half of the mixture into the bottom of the container in which the homemade jerky will be salted. Add the remaining salt and spices. The product must be completely covered. Salt will draw out liquid, so the prepared product will lose weight. Cover the dish with cling film or cover with a lid. Place in the refrigerator. The beef should spend about a day there (maybe a little less). And pork - at least 72 hours. Is there a lot of fluid coming out? Drain it and add new salt. Worried that your snack will be too salty? Place it in cooled boiled water and refrigerate for a day. Dry the salted meat. Place in a dry container. Cover it, but leave a small hole for air to enter. Place again in a cool, dark place.
Rub the pieces of meat on all sides with aromatic seasoning.
Wrap in several layers of gauze or other light, breathable fabric. As luck would have it, I didn’t have gauze on hand. Therefore, a roll of ordinary medical bandage came in handy. Tie with kitchen string or twine. Hang in the refrigerator or on the balcony (in the cool season). The temperature for drying meat at home is from +4 to +40 degrees. It is advisable that the future snack be blown with air from all sides. If you can't hang the snack, place it on the refrigerator shelf. Don't forget to turn it several times throughout the day. The beef is dried for 10-14 days. In the case of pork, it is better to wait 3 weeks.
This is ten-day-old beef. When cut, it turned out to be slightly reddish in the middle. But this is not critical, it can be eaten without fear. Delicious!
Dried meat soaked in brine
And this recipe uses a fundamentally different salting method. But it also turns out tender, aromatic and appetizing.
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Delicious biltong, dried in thick layers.
The favorite breakfast of African colonialists was biltong, dried in thin layers.
This biltong is quick to prepare.
Drying biltong in the central square of one of the African capitals.
“Our glorious Bechuanas show us how it's done. They have already rested, and look how they carefully cut the remaining meat into thin slices. Can you guess why? They will hang this meat on trees in the full sun and keep it until completely dry. This is what is called "biltong" in these parts.
They will do the same with the second elephant and thus provide themselves with food for a long time.
And now we will make ourselves here in the most comfortable way. Just rely on me. It's almost night, and we're really tired. Our Bechuanas will light fires to drive away the wild animals, which will undoubtedly be attracted by the smells of the slaughterhouse. We will be located not far from the pit in which elephant legs are stewed. This will be for us tomorrow. In the meantime, sleep! May beneficial sleep bring us rest after a hard day.”
In general, it is more correct to say “bilton” - since in both English and African the final g in the word biltong is not pronounced. The word itself comes from two Dutch words: bil - thigh and tong - strip, ribbon. In Russian, this meat product can be called “balyk”, “delicious dried meat”, “beer snack”.
Biltong can be prepared either from thick slices of meat (it takes longer to dry, but is tastier), or from thin ones - it is dried much faster, but it turns out drier.
In any case, this wonderful-tasting meat is prepared simply and quickly.
The biltong example below uses thinly sliced beef.
The main thing is that the meat is fresh, pink, tender and, preferably, without veins. Although for those whose teeth are in order, the veins are not an obstacle - as we say in Rus', “there is no such thing as tough meat, there are only bad teeth.”
To salt meat, prepare a salting mixture per 1 kilogram of meat:
1 heaped tablespoon of salt + level tablespoon of salt, total approximately 45-50 grams (many recipes recommend less salt - 1 heaped spoon, 30 grams).
The salt is by no means iodized - you need coarsely ground rock salt. If the salt is iodized, the biltong will have a strong iodine flavor!
1 level tablespoon of ground coriander. You can do more - it depends on the taste. Coriander is the main spice in biltong.
1 heaped teaspoon sugar (for complete aesthetics, brown cane sugar is recommended, but regular sugar will do)
1 teaspoon black pepper (you can add 1.5-2 teaspoons to taste). You can add red pepper to suit your taste.
2 g baking soda
In industrial production, saltpeter (1 g) is added to give the meat a beautiful color, but we don’t need extra nitrates.
The coriander is pre-roasted (do not burn it!) and ground in a coffee grinder.
Or spices to grind them are crushed through the film with a rolling pin.
All spices are mixed.
Here's another mix option- classic Namibian composition of curing mixture from Okahandi for 1.5 kg of meat:
Based on your own taste, you can create very different pickling mixtures for biltong. The main thing about them is that they are quite accurate observe the prescribed amount of salt and coriander.
The strips of meat can be beaten to make them thinner - then the biltong will cook even faster.
You can cut it up to 3 cm thick for a juicier delicacy biltong for the holiday table. This kind of biltong is not stored for a long time and is prepared just in time for serving.
If you love meat, love not only to eat it, but also to cook it, then one day you will definitely want to try this recipe! Very impressive to the eye, very tasty to the stomach, and very easy to make. The secret of this beef jerky is an amazingly selected bouquet of herbs and spices, as well as a methodical adherence to technology. With a piece of such meat, you can always set an elegant table for a spontaneous friendly party, take it with you on a visit or a picnic, or even present it as an exclusive gift along with a bottle of brutal, full-bodied red wine. If you have already cured meat at home, for example, you used mine, then this recipe will not seem difficult to you. If you have decided on such a gastronomic adventure for the first time, then the recommendations given in the recipe will help you get an excellent result, and not “the first pancake is lumpy.”
Recipe information
Cooking method: drying.
Ingredients:
- 1.5 kg of young beef (smooth oblong piece of flesh)
- 60 g sea salt
- 40 g sugar
- 6 g coarsely ground coffee
- 15 g coarsely ground black pepper (or a mixture of peppers)
- 12-15 g juniper berries, mashed in a mortar
- 5 large bay leaves.
Beef drying
To prepare, you will need a rectangular container of a suitable size, a stone or a bag of sand as a weight, cling film, parchment, twine, and a piece of cotton fabric of a suitable size.
Separately, it is worth making a reservation about meat. For home-curing, young beef is best, with beautiful bright red meat and white fat. When buying at the market, pay attention to all the pieces of carcass. Old beef has yellow fat and purple meat. Such meat will be tougher and rougher. Veal is also not recommended for this recipe, since the meat did not have time to acquire the desired taste, and the result may be disappointing. It is better to choose a piece that is smooth, with fibers along its length, or one that can easily be made into one using a knife and a few manipulations. There should also be no fat on the piece. Naturally, the meat must be purchased from a trusted butcher and be as fresh as possible, since it will not be subjected to heat treatment.
Since the drying process involves dehydration, the meat will decrease in volume and weight during the drying process, this should be taken into account. From a one and a half kilogram piece you will get a block of dried meat of 800-900 grams.
To prepare the meat at the first stage you will need a salty-coffee mixture with spices. To do this, in the container in which the meat will be dried, mix sea salt, sugar, ground coffee and pepper, crushed juniper berries, crumble the bay leaf. Such a set of seasonings should not confuse anyone; both coffee and juniper, strange as it may seem, make up a piquant but restrained accompaniment to beef meat, favorably emphasizing its rather bright taste. 
Wash the shaped piece of meat and dry it slightly. Dip the piece in a mixture of salt, sugar and spices on all sides and thoroughly bread. Place the meat in a container and cover with a piece of cling film. 
The meat should be stored in the refrigerator under pressure for the next week. As a pressure, you can use a suitable sized cutting board and a pickling pebble, a bag of sand, or even a jar of pickled mushrooms. This is not so important, it is important that there is oppression. Every other day, you need to take out the meat, drain the resulting juice and turn the piece over. 
After a week, remove the meat from the refrigerator and remove it from the container. Blot excess liquid with paper napkins and leave the spices. You can mix additional breading from your favorite spices, or simply sprinkle a piece of meat with a ready-made set of spices for pastrami or barbecue. It will be even tastier this way. 
Over the next two or three weeks, the meat will fall off and dry out. There are two options for finishing meat. In any case, it is better to wrap the meat in cotton cloth. Next, if the meat is “reaching condition” on the refrigerator shelf, then it must be additionally wrapped in paper, tied with twine and placed to ripen. It is better to check the meat a couple of times a week, changing wet cloth and paper if necessary. In a couple of weeks it will be possible to conduct the first tasting.
There is a second way, faster and more radical. A piece of meat is wrapped in cloth, or a bag is made from it using an overcast stitch and the piece is placed inside and hung on the door of the top cabinet or on the edge of the hood above the gas stove in the kitchen. If lunch and dinner are prepared on the stove every day and the oven is turned on several times a week to prepare bread or pastries for tea, then this will be quite enough so that in a week you can have a get-together over a piece of amazing beef jerky! Warm, dry air rising while the stove is running will help the meat dry out faster.
If the house has an electric dryer for vegetables and fruits, then after marinating for a week in the refrigerator, the dried beef can be cut into slices and dried on wire racks for several hours at 40-60 degrees.
This dried meat can be served with dried or pickled spicy fruits, tomatoes, and sweet mustard-based sauces. is a must, and a bottle of red wine will only enhance the meal of true gourmets.
