In our time, dried meat is a rarity and is considered a real delicacy. But in fact it was once the most common food of hunters, who made it to keep the product fresh for a longer time. So let's find out with you how to cook dried meat and surprise your guests with an original snack for beer.
Dried meat at home
Ingredients:
- beef - 3 kg;
- soy sauce - to taste;
- Worcestershire sauce to taste;
- sausage - 5 drops;
- liquid smoke - 5 drops;
- garlic - 2 cloves;
- spice.
Preparation
So, for the preparation of dried meat we take the pulp of beef and put the piece for 1-2 hours in the freezer. During this time, it will harden a little, and all further actions with it will be much easier. After the time has elapsed, the meat is cut into thin strips, approximately 3 millimeters thick. Also carefully cut out all available fat. We put all the meat slices into a deep container one on top of the other and set aside. Now let's prepare marinade. To do this, mix the ingredients in the following proportions: 40% Worcestershire sauce and 60% soy sauce. Fill the meat with this marinade, add a little pepper, other condiments, a few drops of tobasco and a little bit of liquid smoke. We carefully mix everything with our hands, cover the container with meat, and remove everything in the refrigerator for 6-8 hours. Then again mix the mixture and again send to the cold for 2-3 hours. After that, we heat the oven to 50 ° C, set the weathering regime and hang meat. After about 2 hours, remove the heating and leave the beef for another 3 hours in the same regime. When it is ready, you will understand: it will turn black and will be elastic. Well, that's all, the dried meat is ready in the oven!
Dried meat
Ingredients:
- low-fat beef - 10 kg;
- salt;
- boiled water;
- spice.
Preparation
We wash beef, process, cut fat and cut the pulp across the fibers into thin, long pieces. Next, soak the meat in a steep saline solution and leave for about a day to stand. Now we cover the baking tray with a newspaper, spread out evenly the meat slices, generously grease them and pepper. We send the beef to the oven, including it on the weakest fire. The door of the oven is slightly open, for better evaporation of moisture. We periodically take out the pan and carefully change the newspaper to a new one. After about 3-4 hours we take out the finished dry meat from the oven, put it in an open plastic box and leave it finally dried in a ventilated place. Then again sprinkle dry meat with salt so that it takes all the moisture left and forms a thin crust on the surface of the pieces. We pack dried meat into plastic bottles and serve it to beer at any time.
Dried chicken meat
Ingredients:
- chicken fillet - 3 kg;
- salt;
- black peppercorns - 5 pcs .;
- bay leaves - 2 pcs .;
- cumin - 0,5 tsp.
- spice;
- nutmeg - pinch.
Preparation
Wash the fillet and dry it with a towel. At the bottom of the pots we pour salt, lay the meat, sprinkle generously with salt, put the laurel leaf and bell pepper. We remove dishes with chicken in the refrigerator for about 12 hours. After that, we take the fillet, rinse it thoroughly from the salt, rub it with spices and put it into the dryer for 6 hours. If there is no dryer, you can use the oven by setting the drying temperature at 40-60 ° C or by opening the door. After this time, the dried chicken fillet is ready! We cut it in thin slices and serve it.