Dried meat: homemade recipe

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

Dried meat is a very nutritious product that can be stored for a long time, provided that it is well packaged. One piece of such a product is enough for a person for half a day. The meat gradually swells in the stomach and is digested, the feeling of hunger does not appear for a long time. But there will be a slight thirst due to the process of absorbing the liquid, although this is nothing to worry about.

Dried meat

This meat is a wonderful product for lovers of hiking and extreme conditions, athletes. They are very easy and quick to eat on the go, and at the same time it will provide you with a quick surge of strength and energy. And this means a lot in field conditions.

In addition, dried meat can be easily turned into regular meat. To do this, it is enough to fill it with hot water and leave for an hour until it returns to its previous state. Or you can just add a piece of such a product when cooking soup.

How to cook dried meat

At home iteasy enough to cook. This is an easy process. Lamb and beef are good for this. Don't take pork. It does not make a normal product.

Of course, the meat must be fresh. This is the main condition. In addition, it should be completely non-greasy, without streaks.

Beef needs to be cut into pieces. It is better if their thickness is no more than one centimeter. But even if you get thicker pieces, it's okay. It just takes longer to cook.

The thinner you cut it, the faster the meat will dry out. Even when preparing, you need to consider for what purposes you are preparing such a product. If you will use it at home, then feel free to make thick pieces. But if you are going to take it on a hike, then the pieces must certainly be thin. This will facilitate the process of its use on the road. Agree that a thick piece will be difficult to gnaw.

Dried Meat: Homemade Recipe

The meat must be cut across the fibers so that later they do not interfere so much during the meal. We put the prepared pieces in a bowl, and we ourselves begin to prepare the brine, which we will need later.

To prepare it, we need a mixture of peppers. You can purchase a set of a combination of several of its types: red, black, white, green. But you can also independently obtain such a mixture by grinding individual species in a coffee grinder. The result will not be worse. We will also need s alt, bayleaf, soy sauce, sugar and boiling water.

For two kilograms of beef, the amount of ingredients will be as follows:

1. Two full teaspoons of table s alt.
2. Also two teaspoons of pepper mixture.
3. Fifty milliliters of soy sauce will suffice.
4. Teaspoon of granulated sugar.
5. A few chopped bay leaves.
6. You can also add some herbs for meat.

Mix all these ingredients in one bowl and pour a glass of boiling water. The resulting solution must be stirred so that the s alt is completely dissolved.

Next, pour our meat with brine, mix everything so that each piece gets its portion of s alt and spices. We cover the pan with a lid, it should not receive excess air. And we send it to the refrigerator for three days. During this time, the meat will soften, soak with s alt and spices.

Sugar makes meat more tender, enhancing its flavor. S alt provides protection against the development of microorganisms. And the soy sauce gives it a special flavor. With it, dried meat at home is much tastier.

Dried the meat

There is a special dryer for meat, which will facilitate the process of cooking at home. After the beef has lain in the brine, it can be placed in the dryer. And you can cook dried meat with the help of the oven. In any case, a good result is obtained.

If you have a meat dryer, thenArrange the beef pieces on wire racks. The bottom layer of meat can be stacked with larger pieces as it dries out faster.

Oven drying

If you decide to cook dried meat in the oven, then this is done as follows.

The oven must be preheated to seventy degrees. Beef should be cooked until completely dry. The oven needs to be left slightly ajar during the process as the moisture will need to escape somewhere.

Remember that the meat is dried with the gas turned off. Periodically, a baking sheet with beef must be taken out, and the oven must be heated. Then return the meat back to its place.

You will spend about a day drying. If you cook the meat less, then it will simply lose some of the moisture, but will not dry out completely. You will receive jerky. It won't keep very long. Although it is quite suitable for a two-week trip. At first, it will be possible to eat it without additional cooking, but after a week and a half it is better to use it for making soups or frying.

For long-term storage without refrigeration, the meat should shrink to a stone state. The optimum temperature for the cooking process is seventy degrees. It should not be exceeded, but also reduced. At high temperatures, the meat may be fried to an unacceptable state.

Keep dried meat in a dry place without air in the dark. This is a very important condition. The best option would be to pack it either in plastic bags or glassbanks.

Advice from experts

• Thinly sliced meat dries faster and is more convenient to eat while hiking.
• Ready beef can be held on paper for about a day before packaging. This is done in order to evaporate moisture. As experience shows, this increases the shelf life of meat without a refrigerator. And in weather conditions, this is very important.
• When cooking meat in the oven, you can put a baking sheet under the wire rack. This will help keep it clean. In addition, the entire oven will need to be washed down as it retains the odor.
• Gnawing ready-made slices of dried meat is very tasty. But you need to be careful and take care of your teeth.

Instead of afterword

Many want to learn how to cook dried meat. What is the name, meanwhile, of such a product, not everyone knows. Such meat is called basturma. Currently, it is considered almost a delicacy, although it was originally invented as a hiking food option for shepherds, hunters who did not return home for a long time and were forced to take a supply of food with them. And such meat was very convenient in storage and quite high in calories.