Dried meat is desirable to do in the cold season, when it is cool outside and indoors. Such meat is prepared simply, but the process of its preparation is quite long and requires endurance so as not to taste it ahead of time.
Dried meat at home is prepared without any harmful additives. The only preservative is salt, and it does not kill microorganisms, but only stops their development. This means that you can become infected with worms or salmonella, which the animal was sick with. Therefore, meat for drying should be taken fresh and 100% from a healthy animal, in stores where it is checked, and not in spontaneous markets.
How to salt meat for curing.
An important ingredient for a delicious end product is a properly prepared brine.
How to prepare brine for meat.
We prepare a strong brine from rock salt (in no case extra, the result will not be the same) with the addition of bay leaf, allspice, cloves. For brine, you need 1 liter of water - 4 or 4.5 tbsp. spoons with a hill of salt. Boil it for 1-2 minutes, then set aside and cool. The brine should be such that a raw fresh chicken egg floats (a blunt end, 2.5 cm in diameter, was visible). When the brine has cooled to room temperature, discard the spices, and put the liquid itself in the refrigerator. For salting meat, the brine must be very cold.
Some housewives use only sea salt for salting, arguing that it is poorly soluble in water, which means that the meat will absorb it less than ordinary table salt.
For salting we use ceramic or glass utensils, iron utensils oxidize, and this is harmful both to health and to the quality of corned beef.
Salting meat for curing.
First, we prepare the meat for salting: we wash it and dry it, cut off the films and fat layer from pork and beef.
We lower the pulp of fresh meat into a cold brine.
There should be brine, the more the better. The meat should float freely in it. We close the meat with a lid and put it in a cold place for 1-3 days, depending on the size of the pieces of meat, if the pieces are large, then there will be more time for salting. Do not forget to turn it over in a saucepan several times a day.
How to dry meat.
After 1-3 days, we take the meat out of the brine, dry it and put it under pressure on an inclined surface for 1 hour so that the brine flows out, then we dip it with a towel to remove all the liquid. If the piece of meat is thick, cut it lengthwise into 2 or more strips, so it will dry out faster. Then we rub the meat with dry ground spices, and also roll it on all sides. Spices can be different (black pepper, allspice and chili, coriander, cumin, cloves) at the discretion of the hostess, but among them there must be red ground pepper, which has preservative properties. It is better to take spices whole, not ground, and grind them before use in a special mill or grind in a mortar, so they do not lose their flavor.
We wrap the meat with spices in clean gauze, parchment or bandage, put it in a bowl, close the lid and keep it in the refrigerator on the lower or middle shelf for 1 week.
Then we take the meat out of the pan, remove the gauze in which the meat was, rub it again with spices, wrap it in clean gauze or other material and tie it with threads, making loops for which we hang it in a well-ventilated place.
Such a place can be a cool kitchen, in which we hang meat from the ceiling. You can dry it on the balcony, with the window ajar, if it is late autumn or winter in the yard. The ideal option is a dry, cool place with a draft. If there is no ventilated cool room, then you need to keep the meat in a draft for at least a few days, and then keep it in the refrigerator on the bottom shelf for at least 1-2 weeks, a maximum of a month, constantly turning it over. Dried chicken and turkey are ready faster - in a few days of drying, and pork and beef will need the entire specified period. It should be noted that during the drying time the meat will decrease in size and weight: from 1.5 kg of fresh meat, 800-900 g of dried meat will be obtained.
You can store such a delicious piece of meat for as long as you like in the refrigerator.
Ready-made jerky at home, moderately spicy and salty, this is a real delicacy. We cut it into thin transparent slices and serve as an appetizer for an aperitif, cognac, dry red wine or beer during a home feast or outdoors.
See also video: Dried meat at home - recipe.
Cooking dried meat.
suseky.com
Dried meat: learning recipes
The history of the origin of such a dish as jerky goes back thousands of years. The first mention of basturma is found in sources from 95-45 years. BC. Armenia is considered the birthplace of such a delicacy. At that time, its rulers set as their goal not only the expansion of the borders of their country, but also the development of culture. For this, entire caravans of merchants went to other lands. Naturally, travelers needed food for the journey. And the kind of food that would not spoil instantly. This is how the technology of drying and drying meat appeared so that it could retain its nutritional properties for a long time.
To cook jerky in modern home conditions, the main thing is to choose the right ingredients and strictly follow the recipe. There are a lot of recipes for drying meat today, so you can easily choose the one that you like.
One of the simplest meat curing recipes involves a minimum of ingredients. In order to dry the meat on it, you will need:
- pork tenderloin; - two types of pepper - black and red; - salt at the rate of a third of a glass per half a kilogram of meat; - a few tablespoons of sugar; - Bay leaf.
This meat is cooked in brine. To prepare it, take water (1 liter for every 500 g of meat) and put it in a saucepan on the fire to boil. Add salt, sugar, bay leaf and a tablespoon of each type of pepper to the water. Boil the brine, then remove the laurel from it and set to cool. Then place the tenderloin in cold brine for 5 hours. All this time, keep the container with brine and meat at room temperature. Then put it in the refrigerator for 3 days. After this period, remove the meat and place it under the press for an hour. Then rub the piece with a mixture of peppers and wrap in clean and dry cheesecloth and place it in a closed container, after which put the whole structure back in the refrigerator for a week.
After 7 days, remove the meat, roll again in spices and again wrap in gauze. Now it remains only to place it in a well-ventilated place for another week. Then it can be eaten.
The Italian version of the home-cured meat recipe has a large number of ingredients and a different approach to drying. So, for example, to prepare jerky according to this recipe, you will need: - 700 g of salt (in some cases, 800 g); - apple or rice 6% vinegar - 1 bottle; - 3 cloves of garlic; - a mixture of peppers; - coriander seeds; - sweet paprika; - chilli; - dried garlic; - star anise; - fresh rosemary - 1 branch or dried rosemary - 1 tsp; - meat (preferably pork neck) - 2 kg.
The method of preparing dried meat in this way is as follows. Put the pork in a long dish (a duckling will do) with a flat bottom that is the size of a piece of meat. Sprinkle the pork neck with salt quite generously so that the whole piece is covered with it. Then place the container in the refrigerator for 3 days. After this time, remove the meat and rinse it thoroughly under running water from salt. Next, you will only need to prepare the brine, which in Italian is called agliatta.
To prepare agliatta, take apple cider vinegar (you can mix it with wine to give a more interesting taste to the meat), add 1 tbsp to it. salt, a little black pepper, crushed garlic and rosemary. Then put the meat in the brine and soak it well there.
Next, you'll need powder. It must be made from a mixture of coriander, several types of peppers and star anise, which must first be ground in a mortar. Add a handful of salt and the remaining rosemary to this mixture. Roll the meat generously in this powder and wrap in parchment. It is desirable to give it a round shape, since this is how the liquid will better come out of it. As the juice flows out, change the parchment to dry. In this form, the meat should lie in the refrigerator for 30 days.
In most cases, in the list of jerky recipes there is a recommendation to take pork. However, beef can be dried just as well. In this case, the dish turns out to be more useful and less high-calorie. For it you will need: - 1 kg of beef tenderloin, divided into small pieces - about 3-5 cm in diameter; - 20 g of coarse sea salt; - 60 g of black pepper; - dry spices (you can choose the ones you like best): cumin, cumin, coriander, sage, rosemary, garlic, paprika, thyme - 1 tbsp each. (if there is a lot of meat, more can be).
To begin with, clean the meat of everything superfluous - films, veins, etc. Then pour salt mixed with black pepper into a suitable container. Put the meat on this mixture, then sprinkle it again with salt.
Cover the tray with foil and place the container in a cold place: on the balcony in winter or in the refrigerator in summer for 12 hours. Then take out the salted meat and clean it well from salt, you can even rinse it. Dry and rub with spices, then wrap the piece in clean and dry gauze and put it in a place with good ventilation. In a week the meat will be ready.
If desired, you can also wither the carcass of a bird, for example, a duck or a goose. The principle of operation is similar to that described for meat.
Despite the fact that jerky, by definition, can be stored without any special conditions, experts still recommend using a refrigerator or any other cool place to store basturma. This helps it stay as fresh and delicious as it is right after cooking.
It is also better to eat meat in small portions, and not to overeat immediately: it is simply unhealthy. Although the temptation to eat the whole piece at once, as experts say, will be almost irresistible.
www.wday.ru
Dried meat at home: recipes for cooking pork, beef and chicken fillet
Natural fragrant and tasty meat can be easily cooked at home. Today we will talk about the procedure for drying meat fillets. And believe me: even an inexperienced chef can make delicious and appetizing jerky at home. In this article you will find a selection of the best recipes.
A few secrets of curing meat
Cooking jerky at home is a very exciting process. Meat processed in this way has a number of advantages, in particular:
- it does not contain preservatives or dyes;
- the taste of dried meat fillet is unusual;
- jerky can be an excellent alternative to sausage products;
- all useful substances are preserved in the meat fillet;
- under the influence of salt crystals, all bacteria leave the meat.
If you want to learn how to make jerky at home so that the product turns out not only appetizing in appearance, but also very tasty, check out a number of tips from experienced chefs:
- any boneless meat fillet is suitable for drying;
- best of all, pork pulp lends itself to drying;
- the meat must first be washed and dried thoroughly;
- only salt and any spices to your taste are used for drying;
- the drying procedure takes place in several stages;
- at the first stage, we keep the meat fillet in a large amount of salt for three days;
- during salting, pieces of meat should be turned over twice a day;
- the place for salting meat should be dark and moderately cool;
- the best spices for curing meat fillets are coriander, cumin, bay leaf, a mixture of peppers, dried dill and basil;
- after salting, the fillet is rubbed with spices and wrapped with a gauze cut;
- the drying procedure is carried out in a warm, non-solar place;
- a piece of meat should be hung upright;
- the duration of drying depends on the thickness of the piece of meat fillet;
- on average, the meat is dried for 7-8 days;
- for drying, it is best to use large salt crystals, since small ones are quickly absorbed into the meat fibers, which can spoil the taste of the product.
Drying procedure at home: a simple recipe
To date, there are many recipes for cooking jerky at home. A gauze cut may or may not be used. It is used only to protect meat from insects. If you are curing meat in the winter, it is best to place it near the radiator. In summer, meat can be hung on the balcony or near the window. Make sure that direct sunlight does not fall on it.
In this recipe, we will dry-cured pork fillet. The curing process will take approximately 14 days. For salting meat pieces, choose a form that fits in size, you do not need to use too large containers.
- 1 kg pork fillet;
- 150 g fructose;
- 1 kg of coarse salt;
- 5-6 art. l. spices - to taste.
Cooking:
Dried chicken breast - an exquisite meat product
As already mentioned, almost any meat fillet can be dried. Now you know how to cook jerky at home according to the classic recipe. We suggest you try to make dried chicken breast. Cognac taste and aroma of spices will give this product a uniqueness. Drying will take you no more than 3 days. It is best to lay the chicken fillet on the grill grate.
- 2 pcs. chicken fillet;
- 2 tbsp. l. coarse salt;
- 2 tbsp. l. any seasonings;
- 0.2 l of cognac.
Cooking:
Beef jerky in a hurry
If you want to speed up the process of curing meat, then this can be done in the oven. The main thing is that your oven supports the conversion mode. According to this recipe, it is best to dry beef fillet without bone. It is advisable to give preference to cutting.
- 0.9 kg beef fillet;
- 35 ml of Tabasco and Worcester sauce (in equal proportions);
- 1 tsp granulated sugar;
- 25 g soy sauce;
- juniper berries - 5-6 pieces;
- 1 tsp. crushed chili pepper, dried garlic;
- 2 tsp. ground black pepper and coriander;
- 2 tsp chopped paprika.
Cooking:
- We freeze the beef fillet slightly, and then cut it into equivalent plates, the thickness of which should not exceed 0.7 mm.
As you can see, there is nothing complicated in the process of curing meat fillets at home. If you dry the meat in the classic way of drying, then make sure that direct sunlight does not fall on it and insects and animals do not have access to the product. You can use any spices you like. By analogy, you can dry-cured turkey fillet, lamb or rabbit meat. But still, pork lends itself best to this process. Try it and you will surely succeed. Enjoy your meal!
ladyspecial.ru
Cooking jerky at home
I love cooking jerky at home. And that's why. When I, seduced by hospitable sellers, try a delicacy in the market, I always remember the phrase from the famous film: “Do you have the same one, but with mother-of-pearl buttons? Not? We will look for ... ”I always miss something from spices. Delicious, but definitely not the same. And the search for those "buttons" lead to nothing. Therefore, you have to do everything yourself. But why "should"? I love this process. If only because I practically do not take an active part in it. The only drawback is that the yummy takes a long time to cook. Therefore, I dry several batches with a break of 5-7 days in order to provide the family with the necessary “reserves” of meat. I suggest that you also replace a stick or two of store-bought sausage with a tender piece of dried beef or pork.
Dry-cured homemade meat
Incredibly simple recipe. Experiments with spices can be carried out indefinitely. If you want it spicy, add more pepper and garlic. To emphasize the aroma, add a double portion of Provence herbs. All in your hands.
Ingredients:
How to cook jerky at home in a dry way (recipe with photo):
The meat must be fresh and of high quality. Tenderloin is ideal for home drying. In this recipe, I used beef, kidney part. It turned out a little harsh, but incomparably tasty. You have to be careful with pork. Unlike beef, which can be eaten almost raw "with a clear conscience," pork meat can cause you serious health problems. It requires careful salting, even if you completely trust the seller. So, clean a kilogram of the freshest product from films, excess fat and lived. Wash thoroughly. Is the piece wide and thick? Cut into several pieces. So the salt will quickly "get" to the middle. Dry the pork or beef before drying with paper towels.
By the way, dried chicken breast is also delicious. It is prepared in almost the same way, but there are some subtleties.
Pour half of the mixture into the bottom of the container in which the homemade jerky will be salted. Sprinkle with the remaining salt and spices. The product must be completely covered. Salt will draw out the liquid, so the prepared product will lose weight. Tighten the dishes with cling film or cover with a lid. Place in refrigerator. Beef should spend about a day there (maybe a little less). And pork - at least 72 hours. Is there a lot of fluid coming out? Drain it and add new salt. Worried that the snack will be too salty? Put it in cooled boiled water and refrigerate for a day. Dry the salted meat. Put in a dry container. Cover it, but leave a small hole for air to enter. Put it back in a cool dark place.
Rub the pieces of meat on all sides with aromatic seasoning.
Wrap in several layers of gauze or other lightweight breathable fabric. Unfortunately, I did not have gauze at hand. Therefore, a hank of a conventional medical bandage came in handy. Tie with kitchen string or twine. Hang in the refrigerator or on the balcony (during the cool season). The temperature for curing meat at home is from +4 to +40 degrees. It is desirable that the future snack be blown with air from all sides. If there is no way to hang a snack, put it on the shelf of the refrigerator. Don't forget to turn over several times throughout the day. Beef is cured for 10-14 days. In the case of pork, it is better to wait 3 weeks.
This is a ten-day beef. In the context, it turned out to be a little reddish in the middle. But this is not critical, it can be eaten without fear. Delicious-oh-oh-oh!
Cured meat soaked in brine
And this recipe uses a fundamentally different method of salting. But it also turns out tender, fragrant and appetizing.
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Delicious biltong cured in thick layers.
The favorite breakfast of African colonialists is biltong, dried in thin layers.
This biltong is quick to prepare.
Dried biltong in the central square of one of the African capitals.
“Our glorious Bechuans show us how it's done. They have already rested, and watch how they carefully cut the rest of the meat into thin slices. Do you guess why? They will hang this meat on the trees in the very sun and keep it until completely dry. This is what is called "biltong" around here.
They will do the same with the second elephant and thus provide themselves with food for a long time.
And now we'll settle down here in the most convenient way. Rely on me. Night is coming soon and we are very tired. Our Bechuans will light fires to drive away the wild beasts, which will no doubt be attracted by the smells of the slaughter. We will camp not far from the hole in which elephant legs are stewed. This will be ours for tomorrow. Until then, sleep! May good sleep bring us rest after a hard day.”
In general, it is more correct to say "bilton" - since in both English and African the final g in the word biltong is not pronounced. The word itself comes from two Dutch words: bil - thigh part and tong - strip, ribbon. In Russian, this meat product can be called "balyk", "delicacy dried meat", "snack for beer".
Biltong can be cooked both from thick slices of meat (it takes longer to dry, but tastier), and from thin ones - it dries much faster, but it turns out drier.
In any case, this wonderful-tasting meat is cooked simply and quickly.
In the example below, thinly sliced beef is used to make biltong.
The main thing is that the meat is fresh, pink, tender and, preferably, without veins. Although for those whose teeth are in order, the veins are not an obstacle - as they say in Russia, "there is no hard meat, there are bad teeth."
For salting meat, a salting mixture is prepared based on 1 kilogram of meat:
1 tablespoon of salt with a slide + tablespoon of salt without a slide, total about 45-50 grams (many recipes recommend less salt - 1 tablespoon with a slide, 30 grams).
Salt is by no means iodized - coarse rock salt is needed. If the salt is iodized, the biltong will have a strong iodine flavor!
1 heaping tablespoon of ground coriander. It can be more - it's to taste. Coriander is the main seasoning in biltong.
1 heaping teaspoon sugar (brown cane sugar is recommended for complete aesthetics, but regular sugar will do)
1 teaspoon of black pepper (you can also add 1.5-2 tsp to taste). You can also add red pepper to your liking.
2 g baking soda
In industrial production, for a beautiful color of meat, saltpeter (1 g) is added, but we do not need extra nitrates.
Coriander is pre-roasted (do not burn!) and ground in a coffee grinder.
Or spices are crushed through the film with a rolling pin to grind them.
All spices are mixed.
Here is another mix- the classic Namibian composition of the pickling mixture from Okahandi for 1.5 kg of meat:
Based on your own taste, very different pickling mixtures can be made for biltong. The main thing in them is quite accurate observe the prescribed amount of salt and coriander.
Strips of meat can be beaten off to become thinner - then the biltong will cook even faster.
It can also be cut up to 3 cm thick for a juicier, gourmet biltong for the festive table. Such biltong is not stored for a long time and is prepared for the serving time.
