Cured meat is a very delicious delicacy. It can be served as a snack at a party, as well as take with you on a long journey without fear of spoiling the product. As a rule, store versions of such pork and beef are too expensive. However, the recipe for dried pork is quite simple, you can easily perform it at home.
All meat curing instructions can be followed very easily. For this purpose, you can use a conventional oven or dehydrator. This appetizer is not only tasty, but also filled with nutrients that can have a positive effect on your health. As with any other protein product, make sure that you do not eat it too much, as this can make you nauseous. Remember that moderation is the key to success.
You can cook both tenderloin and bacon - it all depends on your own preferences. Options with a layer of fat will require more of your time, but still do not take it too much. In addition, you can make such meat in several recipes, dividing the slices into separate batches and preparing a separate marinade for each of them. Some of the most interesting home-made dried pork recipes are presented below.
Ham Option
This is a long way to cook such meat, but the result will delight you. The whole secret of this dried pork recipe at home is to use spicy spices. For him you will need:
- 1 kg of pork ham;
- 60 grams of bean spicy paste "Pisyan";
- 1 liter Art. common salt;
- ground chili pepper - half a liter st .;
- a quarter of l Art. ground Sichuan pepper;
- half a liter h. Chinese seasoning of five spices;
- half a liter Art. nitrite salts.
Nitrite or pink salt is necessary in order to avoid food poisoning. It should be added to meat products, the heat treatment of which is insufficient. It is better than the pure sodium nitrite used in production. If you add too much nitrite salt, the meat will be too salty and tasteless.
How to make meat with a layer of fat?
This jerky pork recipe is pretty simple. Rinse the ham and dry thoroughly with paper towels. It should be as dry as possible. Cut it into small pieces and carefully place them in a deep plate. Rub on all sides with a mixture of nitrite and regular salt. Cover the plate with cling film, place in the refrigerator for two days. Turn the meat periodically all this time so that it can be salted evenly. Once this time has passed, remove the pork from the refrigerator, make through punctures in the softest parts of the piece.
Stir all spices until smooth. Spread the slices of meat in a very even layer. Put in a plate, wrap with plastic wrap and refrigerate for three full days, turning the pork once a day so that the seasoning evenly penetrates into each piece. You can even put a clean plate or bowl on top to create a press.
After 3 days, it's time to hang the pieces of meat so that they can dry. Pull the kitchen thread through the holes made, tie the knots to make a strong loop, and hang the pork in a cool, dry place. A room that has optimal temperature and humidity levels (10 degrees heat and 65%, respectively) is best suited.
Put the newspaper on the floor to collect the liquid that will drip from the pork and let the meat dry for 4-6 days. When its outer layer becomes completely dry, and the inside remains slightly soft when pressed, the snack is ready. For storage, put the pieces in a bag, removing as much air as possible.
Chinese style option
In Chinese cuisine, jerky is a very popular snack. It is prepared with a wide variety of marinades, which is why its taste becomes unusual. For one of these dried pork recipes you will need:
- 1 kg of minced pork.
- 1 liter Art. dark soy sauce;
- 1 liter Art. fish sauce;
- 2 l Art. Chinese rice wine "Shaoxing";
- 1 liter h sesame oil;
- half a liter Art. seasoning Chinese of five spices;
- 50 grams of sesame seeds;
- ground black pepper - 1 l. h
Cooking Chinese Appetizer
Combine all the ingredients for the marinade. Place minced pork in this mixture. Use chopsticks to mix everything evenly. Cool the minced meat for at least four hours, and preferably all night in the refrigerator. Dried pork recipe suggests that it is well pickled.
Divide the meat into 3 portions, lay it on the foil in very thin layers. Cover with cling film and smooth evenly to get even layers.
Transfer along with the paper to a baking sheet covered with foil and remove the film. Sprinkle with sesame seeds. Put in the oven, preheated to 120 degrees, bake for 15 minutes. After that, collect all the juices that have been melted from the meat, and spread on the layers of minced meat. Turn over and bake for another 15 minutes.
Put the meat on the topmost grill of the oven, bake further until both sides are firm and brown. Allow to cool, and then cut into small pieces. Enjoy it!
Oven-Cured Pork Slices
This is another simple home-made jerky pork recipe known in Chinese cuisine. To execute it, you will need:
- a kilogram of lean pork (best cut), sliced into thin slices;
- any mixture of spices (shop or homemade);
- sweet red paprika;
- one and a half liters including sugar;
- 2 onions;
- freshly ground pepper.
How to cook this appetizer?
The jerky pork recipe is very simple. Cut the pork into strips of the same size, about 2.5 cm wide and about one centimeter thick. This can be done with a special sharp knife or food processor.
Use a hand blender to combine all the ingredients for the marinade. Put the chopped pork in a tight plastic bag and pour the marinade. Mix everything by shaking so that the meat is evenly coated. Then seal the bag and place it in a bowl to prevent any leakage of liquid. Marinate pork in the refrigerator for at least 5-10 hours.
Once this time is up, preheat the oven to 150 ° C. Cover two baking sheets with foil - this is necessary in order to collect drops of marinade, which will flow out during cooking. Place two heat resistant wire racks on baking sheets. Shake off excess marinade from strips of meat, put them on wire racks, making sure that none of the parts touch the others. Bake for twenty minutes until the pork is completely cooked. To verify this, use a kitchen thermometer. The internal temperature of the meat should be 60 ° C. Thus, you will be sure that all potentially dangerous bacteria in the meat are destroyed.
Reduce oven temperature to 70 ° C. Keep curing the meat until it is dry but still pliable, turning the baking sheets while cooking. It takes about three hours. Store prepared jerky in an airtight container in the refrigerator.
How to do it with a dehydrator
This is a home-made dried pork recipe that is carried out using a dehydrator. This will significantly reduce your time. You will need the following:
- 500 grams of pork tenderloin;
- 3 l with. salt;
- adjika and any spices.
Spices can be used any, including:
- Italian herbs
- garlic;
- dried sage;
- apple cider vinegar and honey (or maple syrup);
- hot peppers.
How to make dried pork: recipe with photo
First of all, clean the meat from the films and fat, cut lengthwise into two equal parts. Rub it with salt, put in plastic bags and place in the refrigerator for a day (at least 9-10 hours). During this time, shake and turn the packets over several times so that the salt can be absorbed evenly.
Then remove the meat from the refrigerator. Place one piece in adjika, wipe the other with kitchen napkins (to remove excess salt) and grate thoroughly with prepared spices. Put them on the dehydrator tray. Dry for three hours on each side (at a temperature of 50 degrees). After that, let the pork cool, cut it into thin slices. The adjika version will be lighter and softer, with spices dark and dry. The longer this pork is stored in sliced form, the tastier it becomes. Store meat in the refrigerator.
This jerky pork recipe can be done in another way. If you do not have a dehydrator, you can use the oven by turning it on at the lowest temperature. However, in this case, you will have to carefully monitor the meat, because it dries much faster and can burn. You can even keep the oven door open during the drying time.
Another spicy marinade
Any step-by-step recipe for dried pork at home can be slightly modified. You can experiment with the composition of the marinade as you wish. For example, instead of red or black pepper add a quarter cup of onion powder and a little brown sugar. You can use a little steak sauce or horseradish, if you have it at hand. Spices such as marjoram or rosemary will also add a pleasant aroma to this appetizer.