Drying meat at home can be any - andpork, beef, and poultry. The question is only in technology. Different meat requires different seasonings and spices, as well as time to "mature". Jerky is good for many reasons: no preservatives, other than salt - this time. Long-term storage does not lead to a deterioration in taste - it's two. "First Aid" mistress in the case of unexpected guests - this is three. Well, add here his "transportability", which is very important when you need to take lunch on the road. If you decide to try to make yourself jerky, the recipe from our culinary heading will surely help you in this.
- 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: Clean the fillet from the films. We rub the meat with large salt, put it in a suitable tray and put it in a cool place for the salted. Depending on the thickness of the notch, we leave it for two or three days. At least once a day, the meat needs to be turned over. After two or three days we get meat, we clean excess salt. Prepare clean gauze and spices. Spices should be ground before use, it is because of this that our jerky meat will acquire a unique aroma. Now it's time for a spicy "massage" for the tenderloin. We rub it generously. In principle, the composition of spices can be changed if any component you do not like or is simply not found in your kitchen. Wrapped with spices meat wrapped in cheesecloth, tied with a string. Now we need to find a place for him. In summer, the ideal option will be a well-ventilated balcony, of course, not in the sun. In winter, a kitchen, a place by the battery, say. The meat must be hung vertically. It remains the most difficult - wait 5-7 days until it reaches the desired state. We remove ready-made jerky, unfold, cut ... A magnificent fragrance will confirm that you did everything right.
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: We clear the meat of all excess. In a suitable tray, pour onto the bottom a layer of salt with black pepper. We put meat, on top again sprinkle with salt. Fine salt is not suitable for leavening meat, it is absorbed too quickly and in more than necessary quantity. Instead of the sea you can take the usual stone. Cover the tray with meat and wrap it in the cold (or in the refrigerator) for 12 hours. We take salted meat, clean the salt (even rinse). Dry with a paper towel. Mix the selected spices and rub them with meat. We wrap the tenderloin in a clean dry gauze (or a thin dish towel). We put it in a cool place with good ventilation. You can also put the meat in the refrigerator, not forgetting to turn it twice a day. A week later the meat is ready. This does not mean, of course, that it must be used immediately and in full. As already mentioned above, jerky can be stored for a very long time, the main thing is to keep the temperature regime, not to let it damp.
Why the duck? Well, in fact, in this way you can try to cook both chicken and goose, and who else there walks around the yard ... On the Internet, a "recipe" in which the whole goose is offered to salt and hang for several months in an airtight package in the cold . Like, thus, he will salivate and wax. Perhaps, under certain circumstances, it will happen. But it is very likely that the goose will simply become foul. Also it will be very insulting. Therefore, we offer a recipe easier and faster. In order to once again impress family members and guests with their culinary masterpieces, we will need 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 fillets must be prepared: clean from skin, grease, films and the like. Rinse, dry with a napkin. In a suitable dish, pour on the bottom of a layer of salt and coarsely ground pepper. Here you can pour brandy, if not sorry. And if you do not plan to feed the children with meat. But without cognac, too, it will turn out well, do not hesitate. So, put the breast in the tray, pour the top with salt-pepper-herbs. Cover tightly with a lid or food film and send to the refrigerator for 12 hours. During this time, the meat should be salted, soaked with the aromas of herbs, spices and cognac. It is convenient to do this piece from the evening, leaving it for the night. In the morning we take the breasts from the refrigerator, rinse under water, and dry. We wrap in gauze (several layers) or a thin napkin, and send to the refrigerator until the evening (that is, another 12 hours minimum). In the evening, you can collect all to the table and taste together. And you can do it secretly from everyone: will it suddenly turn out so delicious that it will be a shame to share it with someone? In principle, a duck does not necessarily eat all at once. After lying a couple of days, it will become more dry, but not less tasty. By the same technology, you can cook chicken and fillet of turkey. Only the time of "ripening" will differ, a turkey may require a couple of days. Instead of alcohol for marinade, you can take a little vinegar or soy sauce. Lovers of food "with a smoke" can add a little "liquid smoke". Again, as in any recipe to cook jerky, a recipe needs one - basic, and then you can vary the spices and additives to your taste. Well, and finally not quite cured, but still very tasty
- Pork brisket (for the first time you can and a small piece)
- Spices: coriander, cumin, black pepper, bay leaf, dried dill, garlic
- Onion husks (instead of chemical dyes, will give a pleasant shade to meat)
Preparation: We put the brisket in a saucepan and pour the marinade. For marinade in the water we pour salt and selected spices. Determine the degree of salinity to your taste. The marinade should be 2-3 cm taller than meat. There we send the onion peel (as you will find, optimally - with 6-8 bulbs). We put the pan on the fire and bring it to a boil. We cook for 15-20 minutes, depending on the size of the piece. Turn off the fire and send the saucepan to a cold place to cool. You can on the balcony, and you can leave in the kitchen. When the meat has completely cooled down, it needs to be spiced up a little more. Chop the garlic, black pepper, coriander and rub the mixture with the brisket. Actually, you can eat it almost immediately. But it will be much better if you give her a "break" in the refrigerator for a day or two, after wrapping paper, gauze or foil (which will be at hand).
Some are afraid to eat raw meat, eventhe last one. In this there is a certain reason, for example, helminths can live in poor-quality pork. Good salting out this problem, as a rule, solves. If you are still afraid, then take beef or poultry, there is a risk much less. Although in the pork bought in the store, no residents should be. We advise you to read: