Drying meat at home. Dried meat: a recipe for cooking at home

Alexey Mitrokhin

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Previously, dried pork meat was not considered a delicacy, as housewives often cooked this product. But ready-made delicacy began to appear on store shelves, and housewives left the cooking process to factories.

• A good choice for dried products is chilled or fresh raw materials. Ice cream, when thawed, along with meat juice, loses many nutrients.
• A piece of pork must be even, otherwise it will dry unevenly, which will affect the appearance and quality.
• When pickling, use natural acids - malic, grape. In an acidic environment, salt increases the effect of spices and bay leaves. Finished products have a brighter aroma.
• Add red ground pepper to curing recipes - it has excellent preservative properties.
• Use coarse salt for salting pork at home - No. 2, No. 3. Extra and No. 1 salt forms a crust on top of the products, the pulp is poorly salted.
• When drying food in a room, make sure there is good ventilation, otherwise the pulp will not dry out well and deteriorate.

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.

Natural home-made meat products are tasty, healthy and economical. Natural jerky will serve as a full-fledged substitute for store-bought sausages and will be prepared from the products that the hostess will choose for her family.

If dried meat is prepared for a certain holiday or event, for example, it needs to be prepared for the New Year, it must be borne in mind that the whole process will take at least 10 days.

Drying at home: how to choose meat

You can dry at home and pork and beef and even chicken. It is better to choose pieces from the entrecote part or ham. You can buy both fresh meat and fresh-frozen. Considering that pork is much softer and more tender than beef, it is better to take a piece of lean or low-fat pork from the lumbar or cervical region of the carcass, where the meat has small greasy streaks, for self-cooking jerky in home cooking. The most important condition when choosing meat is freshness. Expired lees are not suitable for making jerky.
Important! You should not choose pieces thicker than four to five cm, otherwise it will be necessary to increase the time for their preparation at each stage by several days.

Dried pork at home

For one kg of pork, the following amount of products will be required:
- salt 250 g for dry salting + 250 g for brine;
- garlic, 5 - 6 cloves;
- spices (bay leaf, peppercorns, coriander seeds, sweet paprika, hot paprika, ground black pepper, rosemary, sage) 50 - 60 grams.

1. Cut films and veins from a piece of meat. Wash and dry.

2. Pour salt onto a table or board and dip the meat in it several times, pressing hard so that the meat is in a dense shell of salt.

3. Put in a saucepan and refrigerate for three days. Inspect the meat daily and drain the liquid from it, if all the salt has dissolved too early, then it needs to be poured.
4. After three days, boil a liter of water, put salt, a few leaves of parsley, five to six peas of pepper, a pinch of coriander seeds.

Cool the brine to 35 - 30 degrees and lower the meat there.

5. Keep the pork in brine in the refrigerator for another three days.
6. Remove the meat from the brine.

Lay it on one board, cover it with the second one and put it under the load slightly obliquely to remove excess liquid.

It is better to place a board with meat in a sink or on a drip tray to collect dripping liquid. Keep the pork in this form for 3 to 5 hours.
7. Prepare a mixture of spices for breading meat. It must include garlic, ground black pepper, hot and sweet red paprika, rosemary and (or) sage and other herbs as desired.

Grind the mixture with a mortar, break the bay leaf with your hands.

Many of the spices not only add flavor and aroma to cured meats, but also have preservative and aseptic properties, act as natural preservatives, keeping the product fresh.
8. Abundantly bread the pork in spices.

9. Lay the meat in spices in a dense canvas.

A multi-layered gauze napkin is also suitable, but it is best to take a linen cloth or towel.
10. Wrap the meat in cloth as tightly as possible.

Send it to the refrigerator. Inspect the meat the next day.

If there is not enough breading mixture, then it must be added, if necessary, replace the wet cloth with a dry one. Keep the jerky in the refrigerator for another 48 hours.
11. Store the resulting product in a refrigerator in a dry cloth or food paper.

The resulting dried pork is an excellent product for cutting meat on the festive table, you can surprise your loved ones and cook dried pork for the New Year or any festive feast. On weekdays, sandwiches with dried homemade pork will help you to have a snack at work, and help out at a picnic.

Jerky and apokti, bresaola, basturma, sesina and biltong - all this is beef jerky, one of the most popular meat delicacy dishes among different peoples of the world.
The authorship of the dried meat recipe cannot be attributed to any national cuisine, since the problem of long-term storage of meat in various climatic conditions, one way or another, has affected all peoples.

The meat had to be harvested for the army, for long sea and land crossings, to create reserves in case of a harsh winter or a lean summer. In a word, the idea of ​​curing meat, including beef, objectively “lay on the surface”.

There are a wide variety of beef jerky recipes. This delicacy is extremely popular in many countries of all continents. Everywhere he prepares with his little tricks.

In Pan-Asian cuisine, rougan is unthinkable without soy sauce. In South Africa, beef tenderloin is marinated with salt, pepper, coriander, and brown sugar. The Turks dry the classic basturma by dipping the compressed fillet in a mixture of dry fenugreek, black, red peppers and garlic.

One way or another, the output is a great product with exceptional taste. Cooking beef jerky at home is quite realistic, just use one of the following recipes.

This traditional meat dish is considered "their own" among many peoples of the Middle East and the Caucasus. It is prepared, as a rule, by pressing large pieces of beef to a roll five to seven centimeters thick, rolling in a well-established combination of spices, and then dried.

It is clear that in normal living conditions, drying large meat rolls for weeks is not so convenient. Therefore, you can use the accelerated method, the essence of which is to cut the beef into thin "flaps".

Required Ingredients:

• beef fillet (tenderloin, thick or thin edge);
• dried fenugreek mixture (chaman);
• coarse salt;
• sugar (preferably brown cane);
• ground black pepper;
• ground red pepper;
• sweet paprika;
• zira.

The taste of future basturma will not suffer from a decrease in its thickness, but plenty of time will be saved

Cooking technique:

1. The washed, dried tenderloin should be cut into wide layers 2-3 cm thick. To do this, sharpen the carving knife sharper.
2. Build a structure of two large plates - put one of them upside down on the other. This is necessary to remove the meat juice.
3. For dry salting meat, you need to make a simple mixture of 2 tablespoons of salt, one tablespoon of brown sugar, a teaspoon of ground black pepper. This amount of the mixture is enough for about one kilogram of beef.
4. Next, the meat “flaps” need to be rubbed with the prepared mixture, then put them on a plate turned upside down to effectively remove the juice.
5. Place the meat in the refrigerator for four days. Periodically you need to turn it over (at least twice a day) so that it salts evenly.
6. Three days later, it's time for the "signature" marinade for basturma. To do this, you will need (based on one kilogram of beef): one tablespoon of chaman crushed through a garlic press, half a tablespoon of hot red pepper and sweet paprika, a teaspoon of ground black pepper. It will be quite useful to use a small amount of zira.
7. Chaman is diluted in a glass of warm water to a paste. It is better to use a large, deep plate. Then all the other spices are mixed into it, a little more water is added. Periodically stirring the mixture and adding water, as a result we get the right amount of a thick, liquid mixture. It must be kept in the refrigerator for a day.
8. A day later, we take out the salted meat, transfer it to a bulky dish for marinating, generously dip the meat chunks in the prepared marinade. Next, you need to place the workpiece in the refrigerator for three days, again, periodically turn the beef over for uniform pickling.
9. After three days, the prepared meat is transferred to a baking sheet. It can be placed on a windowsill or balcony for good drying with constant air flow.
10. Within two days, a frozen spicy crust will certainly form on the meat “flaps”. After that, the pieces need to be turned over, and then wait for the crust to appear on the other side.
11. After that, the pieces of beef must be hung in some way in a draft. To do this, you can use any home-made devices or get by with simple culinary threads.
12. The term for the final preparation of dried beef is several days. Readiness criterion - meat is firm to the touch without softness inside. As a rule, strips of meat initially 2 cm thick eventually shrink by half.
13. Ready-made slices of basturma can be cut into pieces convenient for eating, then served.

Store the finished basturma in the refrigerator, carefully wrapped in cling film. Long storage can lead to even more shrinkage and hardening of the meat. Then it will make a wonderful beer snack in the form of solid meat chips.

Differences of basturma cooked in Armenian, Turkish, Georgian, etc. minimal. As a rule, we can talk about different proportions of spices, adding some original ingredients, for example, dry wine to the marinade. In general, this wonderful meat dish is prepared according to a standard recipe.

homemade bresaola

A classic Italian dish called bresaola is a cured beef tenderloin soaked in dry wine along with fragrant Mediterranean spices and garlic.

Each Italian is able to cook it in his own way, from different types of meat with his own set of spices. The recipe for this dish with wine, pepper and salt is considered traditional, and the best meat for bresaola, of course, is beef tenderloin.

Required Ingredients:

• one and a half kilograms of tenderloin;
• half a kilogram of coarse salt;
• half a glass of dry red wine;
• ground black pepper;
• some lemon juice.

As with absolutely any cult dish, bresaola has a million recipes.

Cooking technique:

1. A good piece of beef tenderloin should be washed with water, remove fatty layers and films, and dry thoroughly.
2. Place the meat in a voluminous glass form, sprinkle generously with salt, squeeze a little juice from the lemon. Diligently roll the beef in salt, pour wine. Cool the dishes with the workpiece in the refrigerator for a day.
3. Remove the meat from the dishes, rinse again, dry well with napkins. Rub the surface of the meat with ground black pepper on all sides. Tie the piece with twine or kitchen string. Somehow hang the meat in the refrigerator with the help of improvised means or put a piece on an upside down mesh metal colander. Put a wide plate under it to drain the juice.
4. Dried meat for about three months.

Salad with homemade bresaola

Required Ingredients:

• 200 g beef jerky per serving;
• arugula leaves;
• 50 g parmesan;
• olive oil;
• lemon.

From the finished piece of homemade bresaola, the preparation of a classic Italian salad with arugula and Parmesan cheese suggests itself. To do this, dried beef must be cut into thin slices, like jamon

Cooking technique:

1. Rinse lettuce leaves with water, dry with napkins. Put the arugula on a wide plate.
2. Cut the bresaola into thin strips and place on top of the lettuce leaves.
3. Grate the parmesan over the greens and meat. Squeeze some lemon juice, drizzle with olive oil.

Salad with homemade bresaola and sun-dried tomatoes

You can strengthen the salad recipe with arugula, beef jerky by adding sun-dried tomatoes to it.

Required Ingredients:

• 150 g beef jerky per serving;
• Pine nuts;
• sun-dried tomatoes;
• 50 g parmesan;
• arugula leaves;
• olive oil;
• balsamic vinegar.

Beef jerky pairs well with many fresh, canned vegetables.

Cooking technique:

1. Washed lettuce leaves are placed in a bowl, sprinkled with balsamic vinegar, olive oil.
2. Dried beef is cut into thin slices, fried in a pan for about a minute, sprinkled with salt and pepper.
3. Tomatoes are cut into small pieces.
4. The serving plate is lined with arugula leaves, slices of meat, slices of tomatoes are placed on top. The salad is sprinkled with grated parmesan, decorated with pine nuts.

Dried beef is also commonly used as the main meat ingredient in all kinds of snacks, soups, main courses. It makes an amazing dry-cured sausage, which is quite easy to make yourself at home.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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. Such a dish will decorate the festive table, give new taste sensations and become one of the most beloved, affordable 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.

Dried meat at home can be at room temperature in a well-ventilated area or using 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 the basturma in the open air, 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 a detailed description of the drying 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, exquisite taste.

Ingredients:

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

Cooking method:

1. Wash and dry the pork pieces.
2. Pour some of the salt into the bottom of a glass or stainless steel saucepan. It is better to use coarse table 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 the pork in cold water for about 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 drinks. Basturma can become a full-fledged, satisfying snack or treat. The recipe contains a lot of spices. With their set, any housewife can experiment, based on the taste preferences of her 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. in a 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.

An excellent 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 give a spicy aroma, paprika - a sweetish aftertaste. In just a day, you will have a delicious and dietary dried delicacy ready.

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 a 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. The technology for preparing dried fish is not much different from drying other meat. Specifically, this appetizer recipe comes from oriental cuisine, it is 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 the 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 in 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 in nutrients. It goes well with other foods, can serve as 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 and hot pepper mixture.
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 a dried appetizer 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 will decrease by 3-4 times during drying.
2. Put the meat in a food container 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 with hot water until the consistency of thick sour cream is formed.
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.

Discuss

How to dry meat at home - step by step marinade recipes and cooking technology with photos