Jerky at home: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any housewife loves to cook ordinary, appetizing and, moreover, he althy dishes that you can feed your loved ones and surprise your guests. Such dishes include jerky made in the usual home kitchen. This dish has many benefits:

• contains no harmful preservatives;
• has a long shelf life that retains good taste;
• suitable as a brake on the road, because the appearance and taste do not change during transportation.

Meat drying process: nuances

Various types of meat are dried: beef, pork, poultry. But each has its own drying characteristics.

For example, since meat does not undergo heat treatment, you need to purchase it from trusted sellers. You can opt for beef or poultry. S alt is used in the homemade jerky recipe. When drying, sea s alt is used so as not to overs alt the product. It dissolves more slowly and will s alt the meat as it should.

Beef

For drying, do not choose the weathered pulp of a bright red hue with light fat. And they take a piece that is even, oblong, with fibers arranged in length.

We will need:

• one and a half kilos of beef;
• 60 grams of sea s alt;
• 40 grams of granulated sugar;
• 6 grams of coarse coffee;
• 15 grams of coarse black pepper;
• five pieces of parsley (grind);
• 15 grams ground juniper berries.

Now, according to the recipe for jerky at home, let's start cooking:

• All seasonings are mixed in a container.
• The pulp is washed out, slightly dried with paper napkins.
• Grate it well with the prepared spice mix.
• Place in a container and wrap with polyethylene.
• Put in the refrigerator, pressing down on top of some load.
• A day later, the meat is taken out, the piece is turned over, the drained liquid is poured out.
• After a week, the pulp is pulled out of the refrigerator, excess moisture is dried with paper napkins. Once again, coat the meat with your favorite seasonings.

Then, for a couple of weeks, the pulp is dried and dried. This can be done in two ways.

• Dried in the refrigerator. In this case, the meat is wrapped with gauze or thin cotton cloth and then with paper. Tie with a thread and place in the refrigerator. A couple of times a week, the pulp is pulled out, the wet cloth is changed and the piece is turned over. After a couple of weeks, the beef is ready to eat.
• The meat is hung in a cloth bag over a gas stove. The heat rising from the stove dries out the pulp. After 7 days, the beef is tasted.

Poultry

For dryingtake chicken, duck, turkey meat. Dried poultry meat is cut into thin slices. It pairs well with dry red wine or cognac.

Required components:

• one and a half kilos of bird pulp;
• one kilo of sea s alt;
• three art. tablespoons coarse black pepper;
• three art. spoons of rosemary;
• three art. thyme spoons;
• 1/2 cup cognac;
• 1/2 glass of port.

Next, proceed according to the recipe for dried poultry meat.

• All spices and alcohol mix well.
• Spread 1/2 of the prepared mixture on the bottom of the drying container, put the poultry meat on it.

• The remaining spices are placed on top so that the pulp is completely covered with seasonings.
• The container is carefully wrapped in polyethylene and put in the refrigerator for 12 hours.
• Then the container is pulled out, the pulp is washed well and dried with a napkin.
• Poultry meat is ready to eat, but, if desired, it is still dried for a couple of days, smeared with your favorite spices. They give the pulp a special taste and smell. Meat with spices is wrapped in cheesecloth and hung in the refrigerator.

Pork basturma

In order to cook such jerky, pork is chosen lean, for example, the neck. Basturma becomes bitter due to the abundance of fat, no matter what method and time of processing you choose.

This recipe is simple due to the number of components used and the durationdrying (no more than a couple of weeks). This is enough to make the meat well s alted and with an exquisite taste.

Components:

• kilo pork neck;
• 300 grams of s alt;
• red pepper.

The cooking method looks like this.

• Wash and dry the pieces of meat.
• Pour some of the s alt into the bottom of a glass or stainless steel container. Coarsely ground sea or table s alt is used.
• Spread the pulp over the s alt.
• Sprinkle the rest of the pork with s alt and refrigerate for three days.
• After three days, the meat is taken out of the container and washed.
• Then soak the pulp in cold water for 3-8 hours, changing the liquid every hour.
• Dry the slices with a paper towel.
• The meat is coated with spices (coriander, cardamom, cumin) and always red ground pepper. It gives basturma a spicy flavor.
• Next, wrap the workpiece in gauze, carefully tying the ends.
• Hang up in heat to dry for a couple of weeks and turn constantly.

Fish

Drying fish at home does not require much work. It is easy to dry and easy to pickle. The method of drying fish differs little from drying different types of meat. The proposed recipe is taken from oriental cuisine and is made from silver carp. Trout and salmon are also dried with this method.

Components:

• five kg of silver carp;
• s alt.

Cooking method:

• cut the fish,separate the head and tail, remove the spine;
• wash the resulting fillet;
• the pulp is cut into portions, rubbed with s alt, placed in a glass or stainless steel container in rows, each row is well sprinkled with s alt;
• refrigerated for five days;
• then take out the container, thoroughly wash the fillets and soak for 5 hours in cold water, constantly replacing the liquid with clean;
• hang the fish in the open air or under a fan and dry for three days;
• preserved in the refrigerator by wrapping the fish slices in polyethylene.

Home dried rabbit

Rabbit meat is rich in nutrients and goes well with many foods. And in dried and smoked form, it can act as an independent dish. This type of meat has a low calorie content. Rabbit dishes are used by gourmets and those who keep their menu balanced. Dried rabbit meat (see photo below) is prepared as follows.

We will need:

• two kg of rabbit meat;
• two kg of s alt;
• four teaspoons ground paprika;
• four teaspoons ground chili pepper;
• three teaspoons of fenugreek.

Cooking method:

rabbit meat is washed, dried with a towel;

• rub with paprika, then s alt;
• keep the pulp in s alt for three days;
• after s alting, wash and soak the meat in cold water for several hours, periodicallyreplacing the fluid with a clean one;
• then rub the flesh with a mixture of fenugreek and hot pepper;
• hang out the meat to dry for ten days.

How to dry moose meat

In appearance, elk almost does not differ from beef: the flesh is sinewy, dark red. It is chosen by those who follow a he althy diet, because moose is an environmentally friendly kind of meat. It is tough with a characteristic smell and taste, which is why such dried meat is a delicacy.

Components:

• three kilos of moose;
• 200 grams of s alt;
• 150ml water;
• three art. spoons of fenugreek;
• two art. paprika spoons;
• one st. teaspoon ground red pepper;
• three teaspoons ground black pepper;
• three teaspoons of allspice;
• three teaspoons of suneli hops;
• three teaspoons of dry garlic.

According to this recipe, jerky (see photo below) is prepared like this.

Wash the meat, remove large veins, cut into rectangular portions

• The pieces are placed in a container and carefully sprinkled with s alt. They cover the container with a plate and press down with oppression.
• They put the container in the refrigerator for four days.
• After this time, the pulp is pulled out and washed, then soaked for 6 hours, replacing the water every hour.
• Dry spices are mixed in a cup and diluted with hot water to the consistency of thick sour cream.
• Smear the meat slices with spices, put in a container and refrigerate for another four days.
• Bthey make a hole in the pieces of meat, thread a rope and hang the pieces out to dry for ten days.

Oriental lamb

Lamb basturma turns out to be very appetizing, the meat has an exquisite taste and absorbs the piquancy of all seasonings.

Needed:

• ten kilos of lamb;
• two liters of water;
• 100 grams ground fenugreek;
• allspice;
• lavrushka;
• cinnamon;
• ginger.

Follow this homemade jerky recipe.

• Wash the pulp, remove tendons, films, excess fat and cut into slices 5 cm thick.
• Boil water. Add s alt and mix thoroughly. Add chopped ginger roots, fenugreek seeds, and other seasonings. Boil the brine for ten minutes. Each piece of pulp is kept in brine for three minutes, then set aside.
• The cooled lamb is dried in a dark, well-ventilated area. The meat will be ready to eat in ten days.

Using an electric dryer

Reduce the cooking time of basturma from different varieties of meat, poultry and fish using an electric dryer. This drying method is the safest for human he alth. If there is no electric dryer, then the basturma is dried using a multicooker in the extinguishing mode.

When using an electric dryer, the pulp for drying is prepared as follows:

• cut off excess fat and veins;
• cut into portionstwo by two centimeters;
• s alt and cook for a quarter of an hour;
• cooked pulp spread on dryer trays;
• dry the meat for 15 hours at a temperature of 70 degrees;
• the cooked product is stored in the refrigerator and at room temperature for a couple of months.

Storage of cured meat

Most people think dry meat is stored like other cured foods. Dried meat has a longer shelf life, but it deteriorates if not properly cared for.

Store such dried foods by placing them in a container with a tight-fitting lid. This is done in order to limit the contact of meat with air.

With the right container selection, jerky is stored in a pantry or other cold place for one month. It can also be stored in the refrigerator for up to six months. By placing homemade dried meat in the freezer, the shelf life is extended to twelve months.

Meat is the main product on the menu, as it serves as the main supplier of protein to the human body. Dried meat is a well-known delicacy. There are such products from beef, pork, lamb, poultry, such as jamon, prosciutto, basturma. They are ahead of any protein product in terms of taste, nutrition and he alth, including fish and other seafood.