Any housewife loves to cook ordinary, mouth-watering and also healthy dishes, which you will feed your loved ones and surprise your guests. Such dishes include jerky made in the usual home cooking. This dish has many advantages:
- no harmful preservatives in the composition;
- has a long shelf life, which retains a good taste;
- Suitable as brakes on the road, because the appearance and taste during transportation do not change.
The process of drying meat: nuances
Dried different types of meat: beef, pork, poultry. But each has its own drying characteristics.
For example, since the meat does not undergo heat treatment , it is necessary to purchase it from trusted sellers. You can choose beef or poultry. Salt is used in home-made jerky recipes. When dried, sea salt is used so as not to oversalt the product. It dissolves more slowly and salt the meat as needed.
Beef
For drying, do not choose the weathered flesh of a bright red shade with light fat. And they take a piece even, oblong, with fibers located in length.
We will need:
- one and a half kilograms of beef;
- 60 grams of sea salt;
- 40 grams of granulated sugar;
- 6 grams of coarse coffee;
- 15 grams of black pepper coarse grinding;
- five pieces of lavrushka (chop);
- 15 grams of ground juniper berries.
Now, according to the jerky recipe at home, proceed to cooking:
- All seasonings are mixed in a container.
- The pulp is washed, slightly dried with paper towels.
- Rub it well with the cooked spice mixture.
- Stacked in a container and wrapped with polyethylene.
- They put in the refrigerator, crushing on top of some kind of cargo.
- After a day, the meat is taken out, the piece is turned over, the higher liquid is poured.
- After a week, the pulp is pulled out of the refrigerator, the excess moisture is dried with paper towels. Once again, smear the meat with your favorite seasonings.
Then for a couple of weeks the flesh is dried and dried. There are two ways to do this.
- Dry in the fridge. In this case, the meat is wrapped with gauze or a thin cotton cloth and then paper. Tied with a thread and placed in the refrigerator. Pulp is pulled out a couple of times a week, the wet tissue is changed and the piece is turned over. After a couple of weeks, the beef is ready to eat.
- Suspended meat in a cloth bag over a gas stove. The heat rising from the stove dries the flesh. After 7 days, the beef is tasted.
Poultry meat
For drying, take chicken, duck, turkey meat. The dried pulp of the bird is cut into thin slices. It goes well with dry red wine or brandy.
The necessary components:
- one and a half kilos of pulp of a bird;
- one kilogram of sea salt;
- three tbsp. tablespoons of black pepper;
- three tbsp. spoons of rosemary;
- three tbsp. spoons of thyme;
- 1/2 cup cognac;
- 1/2 cup port.
Next, proceed according to the recipe for poultry jerky.
- All spices and alcohol mix well.
- At the bottom of the container for drying, spread 1/2 of the prepared mixture, poultry meat is placed on it.
- From above, the remaining spices are stacked so that the pulp is completely covered with seasonings.
- The containers are carefully wrapped in polyethylene and refrigerated for 12 hours.
- Then the container is pulled out, the pulp is washed well and dried with a napkin.
- Poultry meat is ready to eat, but, if desired, it is still dried for a couple of days, coated with your favorite spices. They give the pulp a special taste and smell. The meat with spices is wrapped in cheesecloth and hung in the refrigerator.
Pork basturma
In order to cook such jerky, pork is selected lean, for example, a neck. Basturma becomes bitter due to the abundance of fat, no matter what method and processing time you choose.
This formulation is simple due to the amount of components used and the duration of the cure (no more than a couple of weeks). This is enough to make the meat well salted and with an exquisite taste.
Components:
- kilo of pork neck;
- 300 grams of salt;
- Red pepper.
The cooking method looks like this.
- Wash and dry pieces of meat.
- At the bottom of the container of glass or stainless steel pour part of the salt. Coarse sea or table salt is used.
- Spread the flesh on top of the salt.
- Pork is poured with the rest of the salt and refrigerated for three days.
- After three days, remove the meat from the container and rinse.
- Then the pulp is soaked in cold water for 3-8 hours, changing the liquid every hour.
- Dry the slices with a paper towel.
- Spread the meat with seasonings (coriander, cardamom, zira) and always with red pepper. It gives the basturma a sharp aftertaste.
- Next, wrap the workpiece in gauze, carefully tying the ends.
- Suspended in heat to dry for a couple of weeks and constantly turn over.
Fish
Drying fish at home does not require much work. It is easy to dry and easy to grease. The method of curing fish differs little from drying different types of meat. The proposed recipe is taken from oriental cuisine and is made from silver carp. Trout and salmon are also dried using this method.
Components:
- five kg of silver carp;
- salt.
Cooking method:
- they cut the fish, separate the head and tail, remove the spine;
- washed the resulting fillet;
- cut the pulp into portions, rub it with salt, put it in a container of glass or stainless steel in rows, each row is well sprinkled with salt;
- put in the refrigerator for five days;
- then they take out a container, carefully wash the fillet and soak it for 5 hours in cold water, constantly changing the liquid to clean;
- hang fish in the open air or under a fan and dry for three days;
- stored in the refrigerator, wrapping fish slices in polyethylene.
Homemade rabbit drying
Rabbit meat is rich in nutrients and goes well with many food products. And dried and smoked, it can act as an independent dish. This meat is low in calories. Rabbit dishes are used by gourmets and those who follow the balance of their menu. The rabbit jerky (photo see below) is prepared as follows.
We will need:
- two kg of rabbit meat;
- two kg of salt;
- four teaspoons of ground paprika;
- four teaspoons ground chili;
- three teaspoons of fenugreek.
Cooking method:
- rabbit meat is washed, dried with a towel;
- rub with paprika, then with salt;
- maintain pulp in salt for three days;
- after salting, they wash and soak the meat in cold water for several hours, periodically replacing the liquid with clean;
- then rub the pulp with a mixture of fenugreek and hot pepper;
- hang the meat to dry for ten days.
How to dry a moose
In appearance, the elk is almost no different from beef: the pulp is sinewy, dark red in color. It is chosen by those who follow a healthy diet, because moosecake is an environmentally friendly variety of meat. It is tough with a characteristic smell and taste, because such dried meat is a delicacy.
Components:
- three kilos of elk;
- 200 grams of salt;
- 150 ml of water;
- three tbsp. spoons of fenugreek;
- two tbsp. spoons of paprika;
- one tbsp. a spoonful of ground red pepper;
- three teaspoons ground black pepper;
- three teaspoons of allspice ;
- three teaspoons of hops-suneli;
- three teaspoons of dried garlic.
According to this recipe, jerky (see photo below) is prepared like this.
- They wash the meat, remove the large veins, cut into rectangular portions.
- Pieces are placed in a container and carefully sprinkled with salt. Cover the container with a plate and crush it with oppression.
- Put the container in the refrigerator for four days.
- After this time, pulp is pulled out and washed, then soaked for 6 hours, replacing water every hour.
- Dry seasonings interfere in the cup and dilute them with hot water until the consistency of thick sour cream.
- Coat the meat slices with seasonings, put in a container and put in the cold for another four days.
- A hole is made in pieces of meat, a rope is threaded and pieces are hung out to dry for ten days.
Lamb in the east
Lamb basturma turns out to be very appetizing, the meat has an exquisite taste and absorbs the piquancy of all seasonings.
You will need:
- ten kilos of lamb;
- two liters of water;
- 100 grams of ground fenugreek;
- allspice;
- Lavrushka
- cinnamon;
- ginger.
Follow this jerky recipe at home.
- The pulp is washed, tendons, films, excess fat are removed and cut into 5 cm thick slices.
- Boil water. Pour salt and mix thoroughly. Add crushed ginger roots, fenugreek seeds, other seasonings. Boil the brine for ten minutes. Each piece of pulp is kept in brine for three minutes, then set aside.
- The cooled mutton is dried in a dark, well-ventilated area. The meat will be ready to eat in ten days.
Using an electric dryer
Reduce the period of preparation of basturma from different varieties of meat, poultry and fish using an electric dryer. This drying method is the safest for human health. If there is no electric dryer, then the basturma is dried using a multicooker in the quenching mode.
When using an electric dryer, the pulp for drying is prepared as follows:
- cut off excess fat and veins;
- cut into portions the size of two by two centimeters;
- salt and boil a quarter of an hour;
- cooked pulp spread on the trays of the dryer;
- meat is dried for 15 hours at a temperature of 70 degrees;
- the prepared product is stored in the refrigerator and at room temperature for a couple of months.
Cured meat storage
Most people think that dry meat is stored like other dried foods. Dried meat has a longer storage period, but it deteriorates with inappropriate care.
Store such dried products by placing them in a container with a tight-fitting lid. This is done in order to limit the contact of meat with air.
If the container is correctly selected, the jerky is stored in the pantry or in another cold place for one month. It can also be stored in the refrigerator for six months. When placing home- dried meat in the freezer, the storage period increases to twelve months.
Meat is the main product on the menu, as it serves as the main supplier of protein to the human body. Cured meat is a well-known delicacy. There are such products from beef, pork, lamb, poultry, such as jamon, prosciutto, basturma. They are ahead of any protein products in terms of taste, nutrition and health, including fish and other seafood.