Jerky is an exquisite delicacy or an excellent way of processing the product for long-term storage. It takes a lot of time, effort and patience to prepare it, but the most difficult thing is to stay and not eat a treat even before the technological process is completely finished.
How to dry meat at home?
To prepare jerky meat at home, you must first choose a good raw material, pick up a suitable recipe, have patience and become acquainted with the basic rules for creating a billet:
- At the first stage, meat is salted in a dry mixture or kept in brine from water, salt and sugar, into which spices and spices are added at will. The holding time depends on the desired degree of salting and can vary from 1 to 3 days.
- The promarinated hunk is placed under the press for 1-3 hours.
- Before the drying process, the product is rubbed with a mixture of spices, herbs and spices. However, drying is permissible and in pure form without seasoning.
- Wrap the blank with a clean cloth and place in the refrigerator for 7 days.
- At the final stage, jerky is dried in a ventilated place.
Dried beef at home
To prepare jerky with your own hands, you first need to buy a standing meat slice. And if there is already one, and this is a beef tenderloin or loin without veins, then this recipe is just what you need. Taking into account the proposed recommendations, a delicious delicacy can be tried in a week, although in the future it will become even more delicious.
Ingredients:
- beef tenderloin - 1 kg;
- sea salt - 1 kg;
- black pepper - 1 tbsp. a spoon;
- garlic dried, rosemary, thyme, oregano and paprika - 1 st. spoon.
Preparation
- Cut the slice into 2 pieces, pour lavishly in a mixture of salt and pepper, put in a tray.
- The product is kept for 12 hours in the refrigerator, washed, dried and placed in the refrigerator for another 12 hours (without covering).
- Roll the pieces in a mixture of spices and herbs, wrapped in gauze and hung in the cold.
- After 7 days, dried beef will be ready for tasting.
Dried pork at home
Pork meat prepared in a similar manner will be no less worthy. Preferably choose for this purpose a carbonate or a necklace - then the result will be softer and tastier. In this case, a liquid marinade for jerky will be used, the composition of which can be expanded by adding your favorite spices.
Ingredients:
- pork - 1 kg;
- water - 2 l;
- large salt - 8 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- laurel, pea pepper, carnation (for marinade) - to taste;
- red and black ground pepper, hops-suneli (for wiping) - 1 tbsp. spoon.
Preparation
- In the water add salt, sugar, spices, cook for 2 minutes, cool and place for a couple of hours in the refrigerator.
- Brine the meat into the brine and leave for 1-3 days.
- Salted slices are placed for a couple of hours under a press, after which they are dried, rubbed with spices and wrapped with gauze.
- Hold the convolutions for 7 days in the fridge, then hang in a cool, ventilated place.
- After another 1-2 weeks, the dried pork will be ready.
Dried chicken breast at home
The dried chicken breast turns out softer and more tenderly, than preparations from other grades of meat. In addition, it is faster prepared, has a pleasant spicy flavor and garlic flavor, which can be supplemented with your favorite spices. The snack density can be adjusted by reducing or prolonging the drying period of the bundles.
Ingredients:
- chicken breasts - 3 pieces;
- red pepper - 2 tsp;
- sea salt - 3 tbsp. spoons;
- paprika - 1 tbsp. a spoon;
- black pepper - 4 tsp.
- garlic teeth - 6 pcs.
Preparation
- Mix in a bowl of spices, salt and half the frayed garlic.
- Rub the meat with a mixture, place in a bowl and leave it under the film in the refrigerator for a day.
- Wash the salt and spices under running water, dry the slices, rub the remaining garlic and black pepper.
- Wind the dried chicken meat with gauze and leave it in the refrigerator for a day, after which it is suspended in a ventilated place for 2-3 days.
Dried duck breast at home
Dried duck breast - an exquisite treat of French cuisine, can become a crown delicacy and on your table. Initially, the bird is marinated in a dry way, and then simply kept in the gauze on the bottom shelf of the refrigerator. A minimum of time spent, maximum endurance and patience - and a delicious dish is ready.
Ingredients:
- duck breast - 500-600 g;
- sea salt - 400 g;
- laurel - 2 pieces;
- mixture of peppers - 2 tbsp. spoons;
- rosemary - 3 branches;
- thyme - 5 branches.
Preparation
- Salt is mixed with grated laurel, thyme and rosemary and place between the two layers of the resulting mixture a duck breast.
- On top of the cargo and leave the bird for 12-24 hours.
- Rinse the meat, dry it, rub it with a ground mixture of peppers, wrap it with gauze and stand in the fridge for 1 month.
How to dry meat in a vegetable dryer?
If there is no desire long and tedious to wait for the completion of the process of creating snacks according to the above recipes, prepare the jerky in a vegetable dryer . The whole cycle in this case will be reduced at times, and the taste of ready-made food will please no less. It is very tasty to dry this way chicken breasts or pork tenderloin.
Ingredients:
- pork or chicken - 1 kg;
- a large salt - 6 tbsp. spoons;
- spice.
Preparation
- Meat is cut into slices, rubbed with salt and placed in a package in the refrigerator for a day.
- Rinse the pieces, dry them, rub them with spices and place them on the dryer tray.
- Withstands jerky at a temperature of 60-65 degrees 6 hours, once turning over.
Jammed meat in wine
The jerky meat, the recipe of which you will learn further, is skillfully prepared by Italian culinary specialists, calling the obtained savory snack of Brezola. The delicacy of beef tenderloin is made, by long soaking in dry red wine with spices and garlic followed by a long, gradual drying.
Ingredients:
- beef - 1 kg;
- large salt - 4 tbsp. spoons;
- coriander and chili - 2 teaspoons each;
- Provencal herbs - 2 tbsp. spoons;
- cloves - 4 pcs .;
- garlic - 2 heads;
- laurel - 7 pieces;
- wine, olive oil.
Preparation
- Meat is placed with spices and salt in a suitable bowl and poured with wine until the coating.
- From above create a layer of olive oil, cover the container and put in the refrigerator for 10 days.
- Chunks of marinade are taken, wrapped with gauze and hung in a ventilated place under room conditions for 2 weeks and another for as much in the cold.
Jerky in the oven
Much faster and easier to prepare jerky for beer in the oven. Use to create snacks can be any variety: pork, beef, chicken and even mutton. To make a whole slice of meat convenient to cut into thin plates, it is pre-frozen and only then begin to process and marinate.
Ingredients:
- meat (pulp) - 1 kg;
- Worcestersky and soy sauce - 35 ml each;
- a monogram (berries) - 7 pieces;
- dried garlic and chili - 1 teaspoon;
- coriander, black pepper and paprika - 2 tsp each;
- Tabasco - 2-3 drops;
- sugar - 1 teaspoon.
Preparation
- Meat slices are mixed with spices and left for an hour.
- Lay out pieces on the grate and dry at 60 degrees 3-4 hours.
- Serve the jerky in the oven meat to the beer.
How to store jerky at home?
If you successfully coped with the process of creating a delicious delicacy, it's time to get acquainted with the recommendations on how to store jerky.
- Sour meat with a minimum moisture content can be stored in a sealed or vacuum container without access to air at room temperature for not more than a month.
- In the refrigerator, the hermetically packaged product is stored for up to six months, in a freezer - a year.
- Large uncooked slices are stored without wrapping, wrapping paper or cloth for up to two weeks.