Dried meat at home: a classic recipe and gourmet fantasies. Dry-cured meat at home: a recipe for cooking

Long campaigns of troops and peaceful merchant caravans required the availability of products that could remain fresh and usable for many weeks. I had to be content mainly with vegetables, fruits and grains. In a hot climate, perishable meat quickly became unusable. Then the idea arose to wither the protein product necessary for people. It was based on the idea of ​​salting, freeing from excess liquid and subsequent drying of beef tenderloin. In this form, the meat, which retained all the useful properties, did not deteriorate and could be eaten for a long time.

The five most commonly used ingredients in recipes are:

Today, jerky recipes include many different ways to prepare it. After giving the basturma the desired shape, convenient for cutting, the meat is shifted with spices, garlic and pasty chaman, and then dried to the desired state. Many Europeans also liked the magnificent delicacy, which goes well with beer or coffee. It can be easily prepared at home without spending a lot of money on buying it in supermarkets. Ecologically clean, free from preservatives, extremely tasty and nutritious product will appeal to many consumers.

Step 1: prepare the brine with spices.

For the preparation of jerky, it is very important to properly prepare the brine in which fresh meat will be marinated. The brine is prepared from the calculation: per 1 liter water must be taken 4-4.5 full (heaped) tablespoons salt. It is very important that the salt solution is strong enough, as the juice released from the meat will reduce its concentration during salting. In addition, there should be enough liquid so that the meat can be freely in the brine container. Pour water into a free saucepan and add salt here. Using a tablespoon, mix well until the salt is completely dissolved. Then, in the same container, add bay leaf, allspice, peas and cloves. Put the pot on medium heat and let the water boil. Through 3-5 minutes after boiling the liquid, set the container with the brine aside and let it cool to room temperature. After that, using a tablespoon, we take out all the seasonings from the saline solution and throw them away, we no longer need them.

Step 2: prepare the meat.

We wash the pork pulp under warm running water. Then, holding the meat with your hands, let the water drain, and then put it on a cutting board. With the help of a kitchen knife, we clean the pork from fat and film. It is desirable that the meat has the shape of a flat rectangle, so it will be easier to wrap it in cheesecloth and dry it. Attention: if you have frozen meat, it must first be thawed to room temperature. Do not defrost meat in the microwave or in hot water.

Step 3: prepare the spice mixture.

We first break the bay leaf with our hands into several small pieces, and then transfer it to a mortar. In the same container, lay out the black peppercorns, paprika, cumin and coriander. We grind everything well to a state of homogeneous, not very small crumbs. Then pour the resulting crumb into a separate small bowl and add salt and red ground pepper here. Attention: all spices for the preparation of the mixture must be taken to taste, but red ground pepper must be present among them in sufficient quantities, as it is a good preservative for our meat delicacy. Using a tablespoon, mix all the spices together until smooth.

Step 4: prepare the jerky.

We put the pork in a saucepan with a cooled brine and cover the container with a lid. Then we put this dish in the refrigerator. for 1-3 days. From now on, we will turn the meat in brine 1-2 times a day. The liquid in the container should completely cover the meat so that it seems to float in it: the more brine, the better it is for pork, because the meat will not absorb excess salt, but it will salt well. Attention: the time spent by pork in liquid saline depends on the size of the meat piece and on the desired degree of salting. After this time, we take the meat out of the container and transfer it to a paper towel in order to wipe it from the remaining water. Then we shift the pork to a cutting board, tilt it slightly, and cover it with a plate with oppression on top. Leave the meat in this position for about 1 hour so that the rest of the brine flows out of it.

After we shift the pork to a flat plate and evenly rub it well on all sides with a mixture of spices.

We spread the meat boned in spices on a clean, dry gauze cloth and wrap it. Then we shift the gauze with pork into a free deep bowl, cover the dish with a lid and put this container for 1 week in the refrigerator, preferably on the middle or bottom shelf. After this time, we take the meat out of the gauze and again, transferring it to a clean bowl, roll it in the newly prepared fresh spices. After that, we again wrap the pork in a clean, dry gauze cloth, and tie it with a thread or twine. Then we hang the gauze with meat in the kitchen to the cornice or in another well-ventilated place for 1-2 weeks.

Step 5: serve the jerky.

After 1-2 weeks We take the jerky out of the gauze and transfer it to a cutting board. Using a kitchen knife, cut the meat delicacy into small pieces and put it on a flat dish or on a plate with cold cuts. Our cured meat delicacy looks just great. And the smell! But the main thing is that our dried pork is completely natural and without any additives.

Enjoy your meal!

For the preparation of jerky, it is better to use a fresh, slightly chilled meat ingredient. Dried meat can be prepared from chicken fillet or beef tenderloin. But the tastiest thing is this pork delicacy. Usually, the neck or tenderloin is used to prepare jerky.

Ground ginger can be added to dry ground spices. It improves the flavor of the cured meat.

If you are cooking jerky in the summer, then take it out to the balcony to the sunny side, hanging our ingredient on a clothesline. In winter, meat can be dried near a central heating battery or gas stove. But it is more convenient to cook jerky in the cold season, when the heating is on, since at this time the air in the apartment is usually dry.

You can cook a delicious dried meat product from any meat, not only from pork, but also from any poultry, as well as meat brought from the hunt.

There will be no heat treatment, so it's good to buy a proven product. It's better if it's chilled rather than frozen.

To avoid product oxidation, glass or ceramic dishes should be used for salting. It is optimal to use coarse unrefined sea salt, it dissolves worse, which will protect the product from excess salt.

Dried meat (pork) recipe at home

The peculiar, incomparable taste of dried pork will certainly make this cooking method one of your favorites, but for starters, you can try this, not the most difficult recipe.

• Neck piece - 2 kg;
• Salt;
• apple cider vinegar (or red wine);
• A couple of cloves of garlic.

For spicy powder:

• A mixture of peppers (you can separately red, black, white);
• Coriander;
• Red sweet paprika;
• A little dried chili;
• dried garlic;
• Star anise - 2-3 grains;
• Rosemary (fresh or dried).

The meat is laid out in a bowl and covered with salt (turn it over a couple of times so that the whole piece is in salt). Then the pulp is salted in the refrigerator for three days, and you should not forget about it: you need to turn it over regularly.

After three days, the neck should be taken out, rinsed under running water - wash off the salt.

Now it's time for the marinade. A tablespoon of salt, black pepper, garlic cloves, passed through a crush, rosemary are added to the vinegar. The neck is placed in the marinade, it must be cooked with the expectation that the piece should be completely covered with it. The meat is in the marinade overnight.

Now it's time for the powder.

Pound a mixture of peppers, star anise grains, coriander in a mortar until smooth, mix with the rest of the spices (paprika, chili, dried garlic), add rosemary and a few tablespoons of salt (about a handful) to the mixture.

Pull the neck out of the marinade, put it on the prepared parchment, roll it several times in the powder, then wrap it in the same parchment and wrap it with a thick thread.

Now you need to be patient, because the meat will be ready only after 30 days. All this time it must be kept on a shelf on the refrigerator door, and turned over from time to time.

Homemade chicken jerky

And chicken meat can be obtained such an exquisite and delicate delicacy that it cannot even be compared with anything, however, meat prepared in this way has a popular name - “chicken balyk”.

It is not at all difficult to prepare it, and given that the cost of such a delicacy is very low, the attractiveness of the dish will increase significantly.

Interestingly, the meat will not be boiled, but it will be processed with vodka - this will kill the microbes.

To prepare a delicacy from chicken pulp, you need:

• Whole chicken breast (2 fillets);
• a tablespoon of salt;
• 2 tablespoons of sugar;
• Half a teaspoon of black pepper;
• A teaspoon of a mixture of "French herbs" (another name is herbs of Provence, a specific set of spices and herbs: fennel, lavender flowers, thyme, thyme, etc.);
• Half a spoonful of red pepper;
• 2 tablespoons of vodka;
• 3 cloves of garlic.

All seasonings are poured into a container, vodka is poured into the same place, mix thoroughly until smooth.

Wash the brisket and pat dry with paper towels. Now it must be carefully rubbed with a mixture of seasonings, just rub it into the meat over all surfaces. Then place in a bowl with a lid and marinate at room temperature for at least 6 hours. Turn the meat every 1.5-2 hours.

After the time allotted for pickling has passed, remove the fillet, rinse under running water, and dry with a napkin.

Pass the garlic through a crusher, rub the pulp with it. The last stage: the fillet is wrapped in gauze, tied with a thread. You can hang it in any very warm place with good air movement, for example, on a battery pipe.

It should hang and dry for a day, then it should lie down for 2-3 hours in the refrigerator, after which you can try it, and then eat it.

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homemade beef jerky recipe

Delicious nutritious meat, not as fatty as pork, an excellent ingredient for sandwiches, delicious cuts for the festive table.

• Fillet or tenderloin - kilogram;
• Sea salt - kilogram;
• Black pepper - a tablespoon;
• Garlic - 4 cloves;
• Various spices - a tablespoon each (rosemary, thyme, oregano, paprika, others).

Remove the films from the beef, you can cut it into 2-3 strips. Salt mixed with pepper.

A layer of a mixture of salt and pepper is poured into the dishes, then the meat is laid out, and the same salt and pepper is poured on top. The whole composition is covered with a film and put in the refrigerator for 12 hours.

Then the meat should be washed, dried and, without closing, put in the refrigerator for another 12 hours.

Spices, selected to taste, are mixed and ground. You can grind in a mortar or grind in a coffee grinder. Garlic must be passed through a crush and mixed with spices.

The beef is rubbed with the prepared mixture, then wrapped in 2-3 layers of gauze and tied with a thread. Stores in the refrigerator for a week, at the same time. If it lies on a shelf, then you will have to turn it over 1-2 times a day. It is better to hang it on a shelf, then you can forget about it for a week or two.

You can use it after a week, but it is better if it hangs a little longer - it will be tastier.

Moose jerky

A very simple universal recipe, great for other types of meat.

• 2 liters of water;
• 4-6 tablespoons of salt;
• Bay leaf 2 leaves;
• 2 cloves;
• Allspice;
• You can add lemon zest.

The ingredients are calculated somewhere per kilogram of meat.

Boil water, add all the listed ingredients, boil for a couple of minutes. Then remove from heat, cool, pull out the bay leaf and zest.

Cut the meat into long pieces and place and place in the cooled brine. At room temperature, it costs about 6 hours, then another three days in the refrigerator.

On the fourth day, the meat must be removed from the brine and placed under oppression for an hour - this will help drive the brine out of the meat so that the drying process does not drag on.

Then the pieces are rubbed with pepper, black and red, other spices to taste (dried garlic, cumin and others). At the end of the process, the meat is wrapped in gauze and placed in the refrigerator for another week.

After a week, the pieces must be taken out again, unfolded and rubbed again with spices, especially red pepper and dried garlic.

Such meat is stored for a long time - you can keep it in the refrigerator for up to three months.

Any meat can be cured, but beef is more suitable for people trying to consume foods with fewer calories.

It is better to store it in the refrigerator, while it is better to limit the access of air, for example, by placing it in a container.

A great way to store is in vacuum bags.

Different types of meat should be stored separately, pieces prepared according to different recipes should also not be put together - in order to preserve the original taste and aroma.

Condensation or moisture must not form in meat containers. If the meat is dried with fat, then this will shorten its shelf life, since fat is a source of moisture.

Pieces of meat can be shifted with napkins, which will need to be checked and changed as they are moistened - this way you can protect the meat from moisture accumulation.

If the meat has dried near heat sources, it must be allowed to cool before being packed for storage, otherwise condensation cannot be avoided.

1. Take the balykovy part of pork. Carefully clean the pulp from the film. Then rinse under running cold water and pat dry with a paper towel to remove excess moisture. Cut the pulp into several pieces. Then roll it in plenty of salt.

2. Arrange the meat in a glass dish. Pour in the vodka. Place a plate on top, on which place a heavy weight. Put everything in the refrigerator for 3 days. Turn the pieces of meat every day so that it is well salted. Make sure that the pieces of salmon are covered with juice from meat mixed with vodka.

3. After 3 days, remove the meat and wash off the remaining salt from it with cold boiled water. Pat dry with paper towel. The meat has hardened and changed color.

4. Prepare spices. To do this, mix black pepper with sweet peas, a mixture of coriander. Grind all the spices in a mortar and add the lava leaf broken into small pieces to the mixture. Combine with dried garlic powder, ground chili, paprika, dry herbs.

5. Rub the salted meat with the spice mixture. Roll the balyk on each side. To dry meat, wrap it in cotton cloth or several layers of gauze. Tie the bundle with twine, leaving a loop to hang it in the pantry. After a day, hang it to the window in the kitchen for a day. Keep changing places. Balyk is cured for at least 5 days. The pulp will become dry. The cut will change color, will not be red, will harden. Serve the meat thinly sliced.

Meat is an essential part of a balanced and complete human diet. For the normal existence of each, it is necessary to cook and eat meat dishes daily. Consider what to do if ordinary cutlets and chops are tired of the order, and the soul wants something new, extraordinary.

In such a situation, you can treat yourself to a fragrant, tasty dry-cured dish. As a rule, such products are an expensive pleasure if you buy them in a store, but you can make this yummy yourself at home, especially since it is not at all difficult.

Features and calorie content of the dish

Dried meat is a product made using a long drying process. For drying, as a rule, raw meat is chosen, which is why the final product is called dry-cured. In the process of preparing this delicacy, about 2/3 of the initial weight of raw meat is lost, so from a kilogram of fresh product you can get about 250-350 grams of finished meat.

In the process of curing, the product reaches a state where the nutrient medium for the reproduction of bacteria practically disappears, so cured meat does not spoil for a long time. This product is great for people whose work involves long business trips or travel, indeed, high-quality dried meat can be stored for a long time even without a refrigerator.

Today, on the shelves of stores you can find many types of these products: basturma, pastorma, prosciutto, balyks and much more. As a rule, it is sold in the sausage department by weight, but there are exceptions, for example, “chips” from meat have recently appeared. It is actually thinly sliced ​​beef that has been dried to a completely dry state.

The drying process has been known to mankind since ancient times. So, it is known for certain that in ancient Egypt this dish was popular among the lower strata of society. There is evidence that wild African tribes also cured meat, and this is not surprising, since in those days it was impossible to preserve meat in any other way, and it was often beyond the power of an ordinary family to eat a large animal in one day.

Dry-cured beef is quite a nutritious product. So, for 100 grams of meat, there are 36.18 grams of protein, which is 54% of the daily norm of the average person. 100 grams of such a product contains 9.56 grams of fat, which is 12% of the daily requirement and only 2.01 grams of carbohydrates - almost 0% of the norm. Calorie content is 236.85 kcal.

Raw cured meat is highly nutritious and highly digestible, making it a great snack for athletes and dieters, but only if cooked with a little spice.

Dry-cured meat is a concentrate of all useful substances that are contained in a raw product. It has a good effect on the digestive system, the human cardiovascular system, strengthens muscle tissue and activates the brain, normalizes the body's metabolic processes, increases metabolism, saturates a person with energy.

A lot can be said about the benefits of this product, but you need to be extremely careful with it, because the slightest violation of the cooking technology can lead to serious poisoning.

You should not try such a product for people with allergies to animal protein, people prone to obesity, children under five years old. In addition, beef contains quite a lot of cholesterol, which can lead to the formation of cholesterol plaques and damage to blood vessels.

Choice of Ingredients

To prepare a quality product, it is most important to be able to choose the right meat. To do this, remember the basic rules.

1. The meat should be fresh without any coating on its surface, without a slippery or sticky layer on it, with a pleasant meaty smell. The degree of freshness can be determined by smelling the meat and carefully examining it. In addition, you can press on the selected piece with your finger, if the place of pressure quickly returns to normal, then the meat is fresh, but if the dent remains on it for a long time, this means that the meat is stale.
2. In order to get a more tender product, it is better to choose calf meat. Veal has a more pink, delicate shade, and the meat of an adult cow is more red, sometimes it can even be brown or grayish.
3. There should be no bruises or traces of blood on the surface of the beef - this is a breeding ground for the development of microbes, which means a potential cause of spoilage of the product during the cooking process.
4. You should not buy frozen meat, because low-quality manufacturers can prick it with water or soak it in water to increase the mass of the product, in addition, it is difficult to assess the freshness and quality of frozen meat.
5. Salt, spices, alcohol or acetic acid for the marinade should be chosen according to the requirements of the recipe. If the amount and types of spices can be varied to taste, then salt, alcohol or vinegar must be added strictly in the proportions indicated in the recipe - not only the taste of the product depends on this, but also its safety for humans.

Cooking rules

Of course, home-cooking dry-cured meat will differ significantly from how it is prepared at the factory, but there are several important principles that should not be omitted under any circumstances. In order for homemade beef jerky to be safe for human health, it is important to follow the main stages of its manufacture, and for this you need to know how to proceed step by step.

The first thing to do with meat is to freeze it. There are a number of pathogenic bacteria that will not die without exposure to critical temperatures. Since curing involves drying the raw product, it is possible to kill these bacteria by freezing. Fresh meat should be wrapped with gauze and cellophane, frozen and left in the freezer for 2-3 days. You need to defrost beef only in the refrigerator, removing the cellophane. A layer of gauze on the meat will help maintain the integrity of its structure and protect it from weathering.

The next important step is pickling. Marinating will not only saturate the product with taste and aroma, this stage will also help get rid of a number of harmful organisms. As a rule, solutions of alcohol or acetic acid are used to marinate meat during drying. Sometimes alcohol is chosen for the marinade: vodka, cognac, whiskey. A fairly large amount of salt in the marinade will also help achieve your goals.

If the home dryer does not have the ability to heat up to such temperatures, you can heat the product in the oven. To do this, you need a large oven and a thermometer that can measure such temperatures. Heating to such high temperatures should not be long so that the beef is not cooked

It is worth remembering that there is no magic quick way to cook dried meat at home. You can, of course, find a recipe on the Internet and try to make such a product, but this is not safe.

Drying meat should be quite intense, so it must be continued at a temperature of 50-60 degrees. A household dryer will probably cope with such a temperature regime, so you can continue cooking in it. If the temperature conditions are not observed, the bacteria existing in the meat can multiply at a high speed - this will lead to rapid deterioration of the product.

Recipes

Consider a few recipes

Jerky

Clean the meat from the veins and fat, freeze for two days, defrost in the refrigerator until it is cut, but it does not float in the hands. Cut the veal into even, equal slices 4-7 millimeters thick and leave to defrost.

Mix tomato paste with soy and Worcestershire sauces, add spices and salt, mix everything thoroughly and pour the prepared meat with the resulting marinade. Leave in the refrigerator for 10-15 hours.

Marinated meat must be drained, you can slightly squeeze out the liquid so as not to damage its structure. After that, the slices need to be laid out in the dryer trays, a solid tray should be placed under them, in the process juices will flow out, they can get on the heating mechanism and ruin it.

Select a temperature regime of 75 degrees, warm up for 5-10 minutes, then lower the temperature to 60 degrees and continue cooking until dense, dry slices are obtained. Turn the meat every 4-5 hours.

Basturma

To prepare basturma you will need:

• 1 kilogram of veal;
• 0.5 cups of salt;
• 1 tablespoon of sugar;
• 5 tablespoons ground paprika;
• 2 tablespoons cilantro seeds;
• 100 milliliters of cognac.

Cut the meat into 2-3 large slices, rub with salt, sugar and cognac, put in a deep bowl, cover and put under oppression for 24 hours in a cold place. Drain the juices released from it, rub the slices with the rest of the spices, string them on skewers and place in the dryer.

Choose a temperature regime of 75 degrees, warm the meat for 10-20 minutes, then lower the temperature to 55 degrees, then continue cooking for another 4-5 days.

Do not forget that there is often high humidity in the refrigerator, if such a problem exists - you can wrap the finished product with gauze or clean paper, put it in a plastic bag and tie it tightly.

Storage Features

Industrially prepared dry-cured meat can be stored for a year, but this does not mean that home-made products can be stored for the same amount. Homemade beef jerky should not be stored for more than two months. You need to store such a product at a temperature of 0 to 8 degrees, which means that a refrigerator would be an ideal place for it.

The following video goes into more detail about the preparation of beef jerky.