You can dry any meat at home – andpork, beef, and poultry. It's just a matter of technology. Different meats require different seasonings and spices, as well as time for "maturing". Dried meat is good for many reasons: no preservatives, except salt - that's one. Long-term storage does not lead to a deterioration in taste - that's two. "First aid" for the hostess in case of unexpected guests - that's three. Well, add here its "transportability", which is very important when you need to take lunch on the road. If you decide to try to make dried meat yourself, the recipe from our culinary section will undoubtedly help you with this.
Dried pork
Ingredients:
- Pork tenderloin (sirloin, she is a pork loin, she is also a ponender)
- Large salt
- Black pepper in peas, coriander, dill, cumin, bay leaf.
- Net gauze
Preparation: Remove films from the fillet.Rub the meat with coarse salt, place it in a suitable tray and put it in a cool place to salt. Depending on the thickness of the tenderloin, leave it for two to three days. Turn the meat over at least once a day. After two to three days, take the meat out and scrape off excess salt. Prepare clean gauze and spices. The spices need to be ground before use, this is how our dried meat will acquire a unique aroma. Now it's time for a spicy "massage" for the tenderloin. Rub generously. In principle, the composition of the spices can be changed if you don't like some component or simply don't have it in your kitchen. Wrap the meat rubbed with spices in gauze and tie it with a thread. Now you need to find a place for it. In summer, a well-ventilated balcony would be ideal, of course, not in the sun. In winter, the kitchen, a place near a radiator, for example, will do. The meat needs to be hung vertically. The hardest part remains – wait 5-7 days until it reaches the desired state. Remove the already prepared dried meat, unwrap, cut off... The magnificent aroma will confirm that you did everything correctly.
Dried beef
Beef is more dietary than pork. And for those who are afraid of excess cholesterol, the following recipe is dedicated. Ingredients:
- Beef tenderloin (small, 3-5 cm in diameter)
- Large sea salt and freshly ground black pepper
- Dry (!) Spices to choose from: cumin, cumin, coriander, sage, rosemary, dried garlic, paprika, thyme.
Preparation: Clean the meat of all unnecessary parts.In a suitable tray, pour a layer of salt with ground black pepper on the bottom. Put the meat in, sprinkle more salt on top. Fine salt is not suitable for salting meat, it is absorbed too quickly and in larger quantities than necessary. Instead of sea salt, you can use regular rock salt. Cover the tray with meat with film and take it out into the cold (or into the refrigerator) for 12 hours. Take out the salted meat, clean off the salt (even rinse it off). Dry with a paper towel. Mix the selected spices and rub the meat with them. Wrap the tenderloin in clean, dry gauze (or a thin kitchen towel). Place in a cool place with good ventilation. You can also put the meat in the refrigerator, remembering to turn it over twice a day. In a week, the meat is ready. This does not mean, of course, that it must be consumed immediately and in full. As mentioned above, dried meat can be stored for a very long time, the main thing is to maintain the temperature regime and not let it get damp.
Dried duck
Why a duck?Well, in fact, you can try to cook a chicken, a goose, and whoever else is walking around our yard this way... There is a recipe "circulating" on the Internet, in which they suggest salting a whole goose and hanging it in an airtight bag in the cold for several months. They say that this way it will be salted and dried. Perhaps, under certain circumstances, this will happen. But it is very likely that the goose will simply go bad. And it will be a shame. Therefore, we offer a simpler and faster recipe. In order to once again amaze family members and guests with our culinary masterpieces, we will need the following ingredients:
- 2-3 duck breasts
- Large sea salt
- Black pepper peas (grind before cooking)
- Thyme, rosemary, basil
- Optionally - half a glass of strong alcohol (cognac, for example)
- Again, a clean dry gauze
Preparation:Fresh fillet must be prepared: clean from skin, fat, films and the like. Rinse, dry with napkins. In a suitable dish, pour a layer of salt and coarsely ground pepper on the bottom. You can also pour cognac here, if you do not mind. And if you do not plan to feed meat to children. But without cognac it will also turn out well, do not doubt. So, put the breasts in a tray, sprinkle with salt, pepper and herbs on top. Cover tightly with a lid or cling film and put in the refrigerator for 12 hours. During this time, the meat should be salted, soaked in the aromas of herbs, spices and cognac. It is convenient to make this preparation in the evening, leaving it overnight. In the morning, take the breasts out of the refrigerator, rinse under water, dry. Wrap in gauze (several layers) or a thin napkin, and put in the refrigerator until evening (that is, for at least another 12 hours). In the evening, you can gather everyone at the table and taste it together. Or you can do it secretly from everyone: what if it turns out so delicious that you will be sorry to share it with someone? In principle, you do not have to eat the whole duck at once. After lying for a couple more days, it will become drier, but no less tasty. You can cook chicken fillet and turkey fillet using the same technology. The only difference will be the “ripening” time; turkey may require a couple of days. Instead of alcohol for the marinade, you can take a little vinegar or soy sauce. Fans of “smoky” food can add a little “liquid smoke”. Again, as in any recipe, to cook dried meat, you need one recipe - a basic one, and then you can vary the spices and additives to your taste. Well, and finally, not quite dried, but still very tasty
Homemade brisket
Ingredients:
- Pork brisket (for the first time you can and a small piece)
- Salt
- Spices: coriander, cumin, black pepper, bay leaf, dried dill, garlic
- Onion husks (instead of chemical dyes, will give a pleasant shade to meat)
Preparation:Place the brisket in a saucepan and pour the marinade over it. For the marinade, add salt and the spices of your choice to the water. Adjust the saltiness to your taste. The marinade should be 2-3 cm above the meat. Add the onion peels (as many as you can find, ideally from 6-8 onions). Put the saucepan on the fire and bring to a boil. Cook for 15-20 minutes, depending on the size of the piece. Turn off the heat and put the saucepan in a cool place to cool. You can put it on the balcony or in the kitchen. When the meat has completely cooled, season it a little more. Chop the garlic, black pepper, coriander and rub the brisket with the mixture. In fact, you can eat it almost immediately. But it will be much better if you let it “rest” in the refrigerator for a day or two, after wrapping it in paper, gauze or foil (whatever is at hand).
Nuances
Some people are afraid to eat raw meat, evendried. There is a certain reason for this, for example, helminths can “live” in poor-quality pork. Good salting usually solves this problem. If you are still afraid, then take beef or poultry, the risk is much lower there. Although there should be no inhabitants in pork bought in a store. We recommend reading:
