Dry-cured beef at home. How to make cured meat at home? Homemade chicken jerky

Cooking jerky or dried meat at home is not so difficult - recipes with photos from the worldwide web and related culinary publications will help with this. This dish will decorate festive table will give new taste sensations and become one of my favorites available delicacies. Before cooking, be sure to familiarize yourself with the rules of salting.

How to dry meat at home

The drying process is a kind of cold drying of organic products. So, 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 product moisture and the formation of protein-lipid complexes, which give the product a characteristic elasticity and taste.

You can dry-cured meat at home with room temperature in a well-ventilated area or with the help of special dryers. It should be pre-prepared, remove fat as much as possible, because. when dried, it can turn rancid, then marinade if you want to give 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-made basturma (the so-called dried 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 for outdoors, for example, on a balcony or loggia, then it must be wrapped with parchment or a dry towel to protect it from pollution of a different nature, for example, the harmful effects of insects.

jerky recipe

on the Internet and cookbooks There are many recipes for making balyk, basturma. These publications often have instructions with photos and detailed description curing steps. Using these resources, the question of how to make dry-cured meat at home correctly will go off the agenda. Recipes involve curing 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 low-fat parts of the carcass, for example, the neck. Dried pork can get bitter due to the high 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 duration of processing guarantees a good degree of salting, refined taste.

Ingredients:

• pork (neck) - 1 kg;
• salt - 300 g;
• red pepper - to taste.

Cooking method:

1. Wash and dry the pork pieces.
2. At the bottom of a glass or stainless pan sprinkle some of the salt. It is better to use a large cooking or sea ​​salt.
3. Lay the pork on top of the salt.
4. Sprinkle the remaining salt over the pieces and refrigerate for three days.
5. After 3 days, remove the workpiece from the pan and rinse. Soak pork in cold water approximately 3-8 hours. Change water every hour.
6. Dry the pieces with a towel. Roll the pork in spices, for example, red ground pepper - it will give the basturma a piquant spicy taste. You can use other spices, for example, coriander, cardamom, cumin.
7. Wrap the pork with gauze, tie the ends well. Hang in a dry, warm place for two weeks. Turn over periodically.

• Cooking time: 6 hours.
• Servings: 5 persons.
• Calorie content of the dish: 190 kcal per 100 g.

The method of drying meat was one of the first to preserve (preserve) products. This beef jerky recipe is perfect as an appetizer for weak alcoholic beverages. Basturma can become full-fledged, hearty snack or a treat. The recipe contains a large number of spices. Any housewife can experiment with their set, based on taste preferences of his family.

Ingredients:

• beef (veal) - 900 g;
• Worcester 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:

1. Mix all dry spices, grind to a powder with a mortar or coffee grinder.
2. Cut the beef into 0.5 cm thick slices. To make the beef easier to cut, lightly freeze it beforehand.
3. Put 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. V cool place.
4. Place a baking sheet on the bottom of the oven. Hang the pieces of beef on the wire rack and let the marinade drain a little.
5. Turn on the oven in convection mode at 80°C. Cook for about an hour.
6. Lower the temperature to 50°C and continue cooking for another 2-4 hours (until done).

Chicken

• Preparation time: 6 days.
• Servings: 4 persons.
• Calorie content of the dish: 57 kcal per 100 g.

Great option for raw smoked chicken breast for people who carefully monitor their diet. Chicken breast is almost fat free, dries well and absorbs flavor from spices. Rosemary and juniper berries add spicy aroma, paprika - sweetish aftertaste. In just a day you will have a delicious and dietary dried delicacy.

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:

1. 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.
2. You can add a couple of tablespoons of cognac to the marinade if the basturma is intended only for adults.
3. Place the chicken in Plastic container, close the lid and refrigerate for 24 hours.
4. After a day, rinse the pieces of breast, dry and roll in your favorite spices.
5. In this form, hang the blanks and leave them in the open air for 3 to 7 days. By about 5 days, the meat reaches the desired condition.

Fish

• Preparation time: 8 days.
• Servings: 5 persons.
• Calorie content of the dish: 86 kcal per 100 g.

Hanging fish at home is not a big deal. This type of meat is easy to dry, it lends itself well to salting. Cooking technology dried fish not much different from curing other meats. This particular appetizer recipe comes from oriental cuisine, 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:

1. Butcher the fish, cut off the head, tail, get rid of the spine. Rinse finished fillet.
2. Cut the fish in portions, rub with salt, put in layers in a glass or stainless steel container, sprinkle each layer with salt again.
3. Send in the refrigerator for 5 days.
4. Then rinse the fish and soak for 5 hours in cold water, periodically changing the water.
5. Hang the pieces outdoors or under a fan. Dry for 3 more days.
6. Store in the refrigerator, wrapping each piece cling film.

Dried rabbit at home

• Preparation time: 13 days.
• Servings: 5 persons.
• Calorie content of the dish: 150 kcal per 100 g.

Rabbit meat is rich nutrients. It goes well with other foods, can serve 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 follow the 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:

1. Wash the rabbit carcass, dry with a towel. Rub with paprika, then salt.
2. Salt the meat for 3 days, if the carcass weighs up to 2 kg, if more, then salt for at least 4 days.
3. After salting, wash and soak the meat for several hours, constantly changing the water.
4. Rub the meat with the fenugreek mixture and hot pepper.
5. Hang the carcass to dry for 10 days, if it is large - for 20 days.

How to wither moose

• Preparation time: 20 days.
• Number of servings: 25 persons.
• Calorie content of the dish: 98 kcal per 100 g.

Outwardly, moose meat practically does not differ from beef, the meat is sinewy, has a dark red color. Suitable for people who adhere to the principles of a healthy diet, because. considered an environmentally friendly type of meat. Elk is tough, has a specific smell and taste, so dried snack from this type of meat can safely claim the title of a 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;
• suneli hops - 3 tsp;
• dried garlic - 3 tsp

Cooking method:

1. Rinse the elk, get rid of large veins, cut into rectangular portioned pieces with the expectation that the pieces during drying will decrease by 3-4 times.
2. in a container for food products fold the meat and sprinkle well with salt. Cover the container with a plate and place a weight on top. Send the elk in the refrigerator for 4 days.
3. After the allotted time, rinse the meat, then soak for 6 hours, changing the water every hour.
4. In a bowl, mix dry spices, dilute them hot water before the formation of the consistency thick sour cream.
5. Lubricate each piece thickly with spices, put in a container and send to cool for another 4 days.
6. Make a small puncture in the pieces, thread the twine and hang the meat to dry for 6-10 days.

Meat in the dryer

You can reduce the cooking time of basturma from any type of meat, poultry, fish using a special electric dryer. This method of drying is safer for human health. So how to wither meat if there is no electric dryer? You can also cook basturma using a slow cooker in stewing mode. If you decide to use an electric dryer, then the meat for drying must be prepared as follows:

1. trim excess fat and veins.
2. Cut into portions at least 2x2 cm in size.
3. Salt and cook for 15-20 minutes.
4. Put the boiled meat on the dryer trays.
5. Dry the pieces for approximately 15 hours at 70°C, but not more than 80°C.
6. The finished dried product can be stored in the refrigerator and at room temperature for several months.

Video

If you love meat, love not only eating it, but also cooking, 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 seasonings and spices, as well as methodical adherence to technology. With a piece of such meat, you can always cover exquisite table for a spontaneous friendly party, take it with you for 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 dried meat at home, for example, you used mine, then this recipe will not seem difficult to you. If you decide on such a gastronomic adventure for the first time, then the recommendations given in the recipe will help you get excellent result, and not "the first pancake is lumpy."

Recipe Information

Cooking method: curing .

Ingredients:

• 1.5 kg of young beef (even oblong piece of pulp)
• 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, crushed in a mortar
• 5 large bay leaves.

Drying beef

For cooking, you will need a rectangular container of a suitable size, a stone or sandbag as weight, cling film, parchment, twine, 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 in the market, pay attention to all the pieces of carcass. At old beef fat has yellow, and the meat is purple. Such meat will be tougher and rougher. Veal for this recipe is also not recommended, since the meat did not have time to gain the desired taste, the result may be disappointing. It is better to choose a piece that is even, with fibers along the length, or one from which it can be easily made with a knife and a few manipulations. There should also be no fat on the piece. Naturally, the meat should be purchased from a trusted butcher and be as fresh as possible, since it will not be cooked.

Since the drying process involves dehydration, the meat during the drying process will decrease both in volume and in weight, this should be taken into account. From a one and a half kilogram piece you get a bar jerky 800-900 grams.

To prepare meat in the first stage, you will need a salt-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 Bay leaf. Such a set of seasonings should not embarrass anyone, and coffee and juniper, oddly enough, make up a spicy but discreet accompaniment to beef meat, emphasizing its rather bright taste favorably.

Wash the formed piece of meat, dry it slightly. Dip the piece in a mixture of salt, sugar and spices on all sides and thoroughly breaded. Place the meat in a container and cover with a piece of cling film.

The next week, the meat should be stored in the refrigerator under oppression. As oppression, you can use a suitable size cutting board and pebbles for salting, a bag of sand, or even a jar of pickled mushrooms. This is not so important, it is important that there is oppression. A day later, the meat must be taken out, the resulting juice drained and the piece turned over.

After a week, take the meat out of the refrigerator and remove from the container. Blot excess liquid with paper towels, leave the spices. You can mix additional breading from your favorite spices, or just sprinkle a piece of meat ready set spices for pastrami or barbecue. This will make it even tastier.

The next two or three weeks, the meat will fall and dry out. There are two options for bringing meat to readiness. In any case, it is better to wrap the meat with cotton cloth. Further, if the meat “reaches the standard” on the shelf of the refrigerator, then it must be additionally wrapped in paper, tied with twine and put on ripening. It is better to check the meat a couple of times a week, if necessary, changing the wet cloth and paper. In a couple of weeks it will be possible to hold the first tasting.

There is a second way, faster and more radical. A piece of meat is wrapped in a cloth, or a bag is made from it with an overcast seam and a piece is placed inside, and hung on the door of the upper cabinet or on the edge of the hood above gas stove in the kitchen. If lunch and dinner are cooked on the stove every day and the oven is turned on several times a week to make bread or pastries for tea, then this will be quite enough so that in a week you can have gatherings over a piece of amazing jerky! The warm, dry air rising up while the stove is on will help the meat dry out more quickly.

If the house has electric dryer for vegetables and fruits, then after a week of marinating in the refrigerator, jerky can be cut into slices and dried on grates for several hours at 40-60 degrees.

You can serve such dried meat with dried or pickled spicy fruits, tomatoes, as well as with sauces based on sweet mustard. is obligatory, and a bottle of red wine will only decorate the meal of real gourmets.

Unfortunately, I did not take step-by-step photos, since this is my first such experiment. But to be honest, the sample was taken on the 10th day, it turned out just divine. But, it’s better for the meat to lie down for another week, I’m sure that the taste from this will be even richer

So, we take a beef tenderloin, I had a long rump of a very beautiful even shape, weighing 1.2 kg. 9-10 cm in diameter. I even wanted to cut it lengthwise into 2 pieces, as I was afraid that it would not salt inside. But I did the following, I froze this piece for 4 days, and before freezing I washed the meat and put it under load, an hour later I got an oval piece with exact dimensions (length 33, width 12-13, and the height due to flattening turned out to be about 6-7 cm ), wrapped the resulting form in a bag and sent it to the freezer.

After defrosting, I prepared a deep dish similar to a baking sheet (I have a glass one, it’s convenient to wash, it doesn’t absorb smells), I took a very large non-iodized salt (I found this on the market a long time ago, I bought as much as 15 kg in stock). We do not regret salt, 1 kg is quite good so that the meat is covered with salt on all sides with a decent layer. For 1 kg of salt, add one teaspoon of black pepper, roll a piece of meat in the resulting mixture and put it in a bowl, sprinkling with an even layer of salt and pepper on all sides. We cover with cling film and send it to the refrigerator for 3 days, every day we open the film, and turn the meat over.

After 3 days, we wash the meat from salt (I used filtered water), remove the remaining salt from the bowl and pour filtered water, put our piece of meat for soaking. Must be removed extra salt, otherwise it will be a decent overshoot. According to statistics, for every day of salting, you need 1 hour of soaking, I soaked for about 2 hours, turning every 30 minutes and changing the water once an hour. After, you need to put our meat under the press, remove the remaining moisture with napkins.

While the meat is "squeezing", prepare the spice mixture: 3 tablespoons of paprika, 1 tablespoon of black pepper, one teaspoon hot pepper(if you like it spicier, you can add a tablespoon instead of a teaspoon), two pinches of ground mint, Garam masala added "by eye", about 3 pinches (next time I'll add a teaspoon, I'm sure I won't harm the taste), a teaspoon of sugar, that's all mix it and add a spoonful of soy sauce, mix again. On a garlic press, crush 10 cloves of garlic into a separate bowl, I took large cloves. For wrapping, you can use gauze, I like to use chintz.

So, our meat has released excess moisture and is ready for further action. We take the garlic mass and begin to rub it into the meat, as if doing a massage, rub it thoroughly so that a kind of sticky crust forms, the garlic juice is absorbed into the meat, and the garlic mass remains on the palms. We love garlic, so some of the garlic mass was also used for the crust. We coat our meat with a mixture of spices on top of the garlic peel, it turns out about a two millimeter crust. We put the meat on the chintz, wrap it and wrap it tightly with threads.

We send the finished briquette to the refrigerator, I have a top shelf for this, but this time I hung it on the side door, the second option is more effective, but the side door is not always free. After a day, we take out our meat, unfold and change the chintz, as the moisture will come through and be absorbed into the rag. We also wrap it tightly with threads, send it to the refrigerator and wait. My meat hung for a week, then I put it on a shelf, turn it over once a day.

After 10 days I took a sample, my wife said that this was my most delicious meat experiment. He did the right thing by not cutting the piece of meat into 2 parts, the meat had shrunk decently, and now the size of the cut piece is just perfect.

We cut thinly and enjoy, you can invite guests, but then the meat will end very quickly

How often do you pamper your household with gourmet foods? Now meat products, which are relatively expensive in culinary stores, will be permanent residents on your everyday table. Dry-cured meat cooked at home, in its own way palatability nothing compares to a store-bought product.

Cooking class

Mistresses interested in the correct and healthy eating of their households are interested in how to cook dried meat at home. All treating specialists say that meat requires careful heat treatment because in its raw form it contains great amount various pathogenic microorganisms. And here is the preparation raw meat does not require pre-cooking or frying it. You don’t have to worry, because table salt will perform the function of a disinfectant.

Before you learn how to make jerky at home, let's focus on the following aspects:

• Almost any kind of meat can be cured. Beef, pork and chicken fillet are in great demand.
• If you want to cook low-calorie product, use chicken fillet or beef.
• Meat fillet must be washed, dried, and also cleaned of films and veins.
• At the initial stage, it is necessary to carry out salting. For these purposes, it is recommended to use coarse salt, since fine-grained salt is quickly absorbed into the fibrous part of the meat piece.
• Within 1-3 days, depending on the recipe, the meat is kept in coarse salt. It is best to insist it in a secluded darkened and slightly cool place.
• Salt can be rinsed with water or shaken off thoroughly. Then we move on to the drying process, which is unthinkable without spices and spices.
• Traditionally, housewives use a pepper mixture, dried garlic, basil, chili, paprika, oregano, nutmeg. You can add universal sets of seasonings for meat.
• In order for the meat to be saturated with the aroma and taste of spices, they must be thoroughly mixed, and then rubbed into the surface of the meat piece.
• In order for the meat to dry evenly, it is recommended to hang it in a vertical position with hooks or twine threads.
• To protect the product from insects, you can wrap it with gauze cut or paper napkins.
• It is better to dry the meat in a well-converted room, for example, near a window or on a balcony. But in winter period it is better to dry the product near the battery.
• Depending on the recipe, the drying time varies from 4 to 7 days.

The holiday comes to us

The holidays are approaching, a solemn event is foreseen in your family, or you just decided to pamper your household with exclusively natural and quality products? Prepare the cured meat. A minimum of effort and time, and you get a natural meat product, which will forever replace sausage or semi-finished products.

We offer you popular recipe raw meat at home. Mix all herbs and spices in equal proportions. Based on 1 kg of meat fillet, you need to take 20 g of seasonings.

Compound:

• 1 kg of pork pulp;
• coriander;
• dried garlic;
• pepper mixture;
• paprika;
• laurel leaves - 3-4 pieces;
• 0.1 l of vodka;
• 70 g coarse salt;
• Chile.

Cooking:

1. First, let's prepare all the products. If you do not accept the addition of alcoholic beverages to meat dishes, exclude this ingredient. It will not affect the taste of dried meat.
   
2. We wash the meat fillet, remove the veins, the film, dry it with paper napkins.
3. If necessary, cut the meat into equal lengthwise pieces.
4. Now carefully rub each piece of meat with coarse salt, and then put it in a wide container.
   
5. Arrange the meat pieces so that they fit snugly together.
   
6. We cover the top of the meat pieces with a flat plate and set the load.
   
7. We send the meat to the refrigerator for 72 hours. We turn the pieces at least twice a day.
8. During this time, juice appeared in the container, we drain it, and carefully shake off the meat pieces from grains of salt.
   
9. Rinse if necessary meat fillet purified water, and then dry thoroughly with a paper towel.
10. Put coriander seeds, bay leaves and peppercorns in a separate bowl or mortar.
    
11. Grind the above spices until a mass of a homogeneous consistency is formed.
12. Laurel leaves can not be crushed much, it is enough just to tear them into pieces with your hands.
    
13. We take another dry bowl and put in it the rest of the seasonings and spices indicated in the recipe.
    
14. Dried pieces of meat are thoroughly rolled in spices. Rub the spices into the meat with massaging movements.
    
15. We wrap the meat pieces with a layer of paper napkins, fix them on top with twine.
    
16. In a vertical position, dry the meat in a cool and dark place for 4-5 days.
17. To determine the degree of readiness of dried meat, taste it.
    
18. Dry-cured meat is moved to the refrigerator for storage.

Jerky - gourmet delicacy or great way product processing for long-term storage. It will take a lot of time, effort and patience to prepare it, but the most difficult thing is to resist and not eat the delicacy even before the process is completed.

To cook jerky at home, you must first choose the right raw materials, choose the appropriate recipe, be patient and familiarize yourself with the basic rules for creating a blank:

1. At the first stage, the meat is salted in a dry mixture or kept in a brine of water, salt and sugar, to which spices and spices are added at will. The exposure time depends on the desired degree of salting and can vary from 1 to 3 days.
2. Pickled slice, placed under the press for 1-3 hours.
3. Before the drying stage, the product is rubbed with a mixture of spices, herbs and spices. However, drying is also allowed in pure form without condiments.
4. Wrap the workpiece with a clean cloth and place in the refrigerator for 7 days.
5. On final stage dried meat is dried in a ventilated place.

Dried beef at home

To cook jerky with your own hands, you first need to purchase a standing piece of meat. And if there is already one, and it is beef tenderloin or sirloin without veins, then this recipe just what you need. Taking into account the proposed recommendations, a tasty delicacy can be tasted in a week, although in the future it will become even tastier.

Ingredients:

• beef tenderloin - 1 kg;
• sea ​​salt - 1 kg;
• black pepper - 1 tbsp. spoon;
• dried garlic, rosemary, thyme, oregano and paprika - 1 tbsp. spoon.

Cooking

1. The tenderloin is cut into 2 parts, generously rolled in a mixture of salt and pepper, placed in a tray.
2. The product is kept in the refrigerator for 12 hours, washed, dried and placed in the refrigerator for another 12 hours (without covering).
3. The pieces are rolled in a mixture of spices and herbs, wrapped in gauze and hung in the cold.
4. In 7 days beef jerky will be ready for tasting.

Dried pork at home

Pork prepared in a similar manner will be no less worthy delicacy. It is preferable to choose carbonade or neck for this purpose - then the result will be softer and tastier. IN this case will be used liquid marinade for dried meat, the composition of which can be expanded by adding your favorite spices.

Ingredients:

• pork - 1 kg;
• water - 2 l;
• coarse salt - 8 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• laurel, peppercorns, cloves (for marinade) - to taste;
• Red and black ground pepper, hops-suneli (for cleaning) - 1 tbsp. spoon.

Cooking

1. Salt, sugar, spices are added to the water, boiled for 2 minutes, cooled and placed in the refrigerator for a couple of hours.
2. Dip meat in brine and leave for 1-3 days.
3. Salted slices are placed under a press for a couple of hours, after which they are dried, rubbed with spices and wrapped with gauze.
4. The bundles are kept for 7 days in the refrigerator, after which they are hung in a cool, ventilated place.
5. After another 1-2 weeks, jerky pork will be ready.

Dried chicken breast at home

Dried chicken breast is softer and more tender than preparations from other types of meat. In addition, it cooks faster, has a pleasant spicy flavor and garlic aroma, which can be supplemented with your favorite spices. The density of the snack can be adjusted by reducing or extending the drying time of the bundles.

Ingredients:

• chicken breasts - 3 pcs.;
• red pepper - 2 teaspoons;
• sea ​​salt - 3 tbsp. spoons;
• paprika - 1 tbsp. spoon;
• black pepper - 4 teaspoons;
• garlic cloves - 6 pcs.

Cooking

1. Mix spices, salt and half of the grated garlic in a bowl.
2. Rub the meat with the mixture, place in a bowl and leave under the film in the refrigerator for a day.
3. Rinse salt and spices under running water, dry the slices, rub with the remaining garlic and black pepper.
4. Dried chicken meat is wrapped with gauze and left in the refrigerator for a day, after which it is hung in a ventilated place for 2-3 days.

Dried duck breast at home

Dried duck breast — gourmet delicacy french cuisine, can become a crown delicacy on your table. Initially, the bird is marinated in a dry way, and then simply kept in gauze on the bottom shelf of the refrigerator. Minimum time spent, maximum endurance and patience - and tasty dish ready.

Ingredients:

• duck breast - 500-600 g;
• sea ​​salt - 400 g;
• laurel - 2 pcs.;
• pepper mixture - 2 tbsp. spoons;
• rosemary - 3 sprigs;
• thyme - 5 sprigs.

Cooking

1. Salt is mixed with pounded laurel, thyme and rosemary and the duck breast is placed between the two layers of the resulting mixture.
2. A load is placed on top and the bird is left for 12-24 hours.
3. The meat is washed, dried, rubbed with a ground mixture of peppers, wrapped in gauze and kept in the refrigerator for 1 month.

How to dry meat in a vegetable dryer?

If you don’t want to wait long and tiring for the completion of the process of creating an appetizer according to the recipes outlined above, cook jerky in a vegetable dryer. In this case, the entire cycle will be reduced significantly, and the taste of the finished dish will please no less. It is very tasty to dry chicken breasts or pork tenderloin in this way.

Ingredients:

• pork or chicken - 1 kg;
• coarse salt - 6 tbsp. spoons;
• spices.

Cooking

1. The meat is cut into slices, rubbed with salt and placed in a bag in the refrigerator for a day.
2. The pieces are rinsed, dried, rubbed with spices and placed on the dryer tray.
3. Dried meat is kept at a temperature of 60-65 degrees for 6 hours, turning once.

Dried meat in wine

Dried meat, the recipe of which you will learn below, is skillfully prepared Italian chefs, calling the resulting savory snack Bresaola. A delicacy is made out of beef tenderloin, by long soaking in dry red wine with spices and garlic, followed by a long gradual drying.

Ingredients:

• beef - 1 kg;
• coarse salt - 4 tbsp. spoons;
• coriander and chili - 2 teaspoons each;
• provencal herbs - 2 tbsp. spoons;
• cloves - 4 pcs.;
• garlic - 2 heads;
• laurel - 7 pcs.;
• wine, olive oil.

Cooking

1. The meat is placed with spices and salt in a suitable dish and poured with wine until coated.
2. Create a layer on top olive oil, cover the container and put in the refrigerator for 10 days.
3. They take out the slices from the marinade, wrap them in gauze and hang them in a ventilated place with room conditions for 2 weeks and for the same amount in the cold.

Dried meat in the oven

It is much faster and easier to cook jerky for beer in the oven. You can use any variety to create snacks: pork, beef, chicken and even lamb. To make a whole piece of meat convenient to cut thin plates, it is pre-frozen and only then they start processing and pickling.

Ingredients:

• meat (pulp) - 1 kg;
• Worcester and soy sauce - 35 ml each;
• juniper (berries) - 7 pcs.;
• dried garlic and chili - 1 teaspoon each;
• coriander, black pepper and paprika - 2 teaspoons each;
• tabasco - 2-3 drops;
• sugar - 1 teaspoon.

Cooking

1. Meat slices are mixed with spices and left for an hour.
2. The pieces are laid out on a wire rack and dried at 60 degrees for 3-4 hours.
3. Dried meat is served with beer.

How to store dried meat at home?

If you have successfully completed the process of creating a delicious delicacy, it's time to familiarize yourself with the recommendations on how to store jerky.

1. Dried meat with minimum content moisture can be stored in a sealed or vacuum container without air at room temperature for no more than a month.
2. In the refrigerator, a hermetically sealed product is stored for up to six months, in freezer- year.
3. Large dried slices without packaging are stored wrapped in paper or cloth for up to two weeks.