We all love to periodically treat ourselves to semi-finished meat products - a variety of sausages, ham, sausages and other goodies. We also know that shop delicacies are often unhealthy. We suggest you cook delicious jerky at home. Such a self-made delicacy that does not contain preservatives of harmful impurities and additives will always be welcome on your table.
How to cook jerky at home? We offer you some recipes.
Dried pork.
Ingredients: a piece of fresh pork tenderloin (loin), coarse salt, caraway seeds, coriander, black peppercorns. Also set aside a bowl or meat tray and a piece of clean gauze.
Preparation: Pork is cleaned of fillets and rub the whole piece with coarse salt. Put the meat in a tray and leave it in a cool place for about 2-3 days. Remember that every day you need to turn the meat so that it is properly saturated with salt. When the meat is sufficiently infused, we remove it from the tray and remove the excess salt from the surface. We grind the spices and make a suitable cocktail of them to taste. Then we rub the tenderloin with this mixture. After we wrap the meat in gauze and look for a cool, ventilated place for it (in no case in the heat). The meat must be hung vertically, so that it is well blown. Wait for full readiness should be about 5-7 days. Then the piece can be removed and enjoy its taste and aroma.
Beef jerky.
This recipe will appeal to those who do not like too fatty meat.
Ingredients: a piece of beef tenderloin, large table salt and ground black pepper powder, dry garlic (you can also add any dry spices to taste).
Preparation: we clean the meat from the films (otherwise salt and spices will not be able to absorb properly). A mixture of salt and pepper is poured into the tray and put the meat there, which is also poured with salt on top. Next you need to cover the tray or bowl with foil and take it out in the cold for 12 hours. After we take out a piece of meat, clean it from salt and wipe it dry. Then we rub the beef with a mixture of spices. Further, as well as with pork: we wrap meat in gauze and hang it in a cool, ventilated place. You can put the meat in the refrigerator, not forgetting to turn it daily. After a week, the meat is ready to eat.
If you don’t trust too much such “half-baked” meat, we recommend you to cook poultry jerky. Such a product is better absorbed, cooks faster and is considered safer.
How to make jerky poultry.
Most often, housewives use chicken for this purpose, but a goose, a duck and even a turkey will do.
Ingredients: take a few breasts, ground black pepper, coarse salt (you can use sea salt), basil, thyme, half a glass of brandy (soy sauce can be used instead, it will also be very tasty).
Preparation: Thoroughly clean the brisket from fatty layers and films, wash and dry. Then we put in a tray with a mixture of pepper, salt and cognac (the last ingredient is not necessary, but with it the aroma and taste and meat will be better). Sprinkle with salt and herbs on top and cover for 12 hours. In the morning we get a piece, wash it, wrap in gauze and send it again in the refrigerator for 12 hours (it will take about a day for a turkey). The jerky is ready at home.
As you can see, there is nothing complicated in cooking jerky at home, and all its advantages are obvious. Such meat is stored for a long enough time, it can be consumed daily as an additive to the side dish, used for sandwiches, canapes, as a snack for beer. Cured meat at home is a great opportunity for the hostess to show her culinary skills and once again surprise her family and guests.