We often encounter a problem when you want a delicious piece of boiled pork or sausage, but buying something in the store is terrible, since you do not know what this product is made from. In this case, jerky can be an excellent option, which can be stored for a long time and it does not lose its taste, in addition, it is an excellent option for a sandwich.
Very delicious and not too greasy turns out dried pork, which each hostess can easily cook at home.
Dried pork - recipe
So, if you need a good home snack in case of unexpected visitors or a filling for a sandwich, which you can take with you to work and not worry that it will deteriorate, we will tell you how to make jerky meat at home.
Ingredients:
- Pork tenderloin - 1 kg;
- salt - 3 tbsp. spoons;
- paprika - 1 tbsp. a spoon;
- ginger powder - 1 tbsp. a spoon;
- chopped chili - 1 teaspoon;
- bay leaves - 2 pcs.
Preparation
First, wash the tenderloin and remove excess fat from it, if any. Mix all the spices and grind them meat. If you still have spices after rubbing, sprinkle the meat on top. Put it in a container or a plate, cover with a film or lid and put it on the refrigerator for three days.
While meat will stand in the refrigerator, it needs to be turned periodically (1-2 times a day). After the time, we take the meat out of the refrigerator, wipe it dry, wrap it in gauze, folded twice, and hang it in a ventilated, cool place. In a week your meat will be ready, especially the patient can wait 10 days and enjoy their culinary masterpiece.
Dried pork at home
The beauty of pork meat, dried cottage, is that with your favorite spices you can give it a taste that you like.
Ingredients:
- pork fillet or neck - 1 kg;
- salt, black pepper, coriander, dill, cumin, bay leaf - to taste;
- Provençal or Italian herbs - if desired.
Preparation
My meat, remove veins and wipe with a paper towel. We rub it with salt, pepper and the other spices indicated
We put our meat in a glass or ceramic dish and put in the refrigerator for a day or two. After a day it is necessary to check if the meat has given the juice, if not, then, most likely it has not salted yet and it lacks salt. In this case, add more salt and send it back to the refrigerator for a day.
After that, wipe the pork, wrap it in gauze (1-2 layers) and hang it in a well-ventilated place. A week later, it is worth trying meat and if something is missing - salt or spices, then rub it in and leave for a couple of days.