Jerky is a great appetizer for light alcoholic beverages or a complement to meat cuts . For drying, almost any meat is suitable, from chicken to beef. We decided to devote this stuff to dried beef at home.
Dried beef - recipe
Beef can be marinated in a wide variety of spice mixtures , the number of variations is estimated in dozens, but the cooking technologies themselves are only a couple. This - the first of them and involves the preparation of meat in one piece. Most often, for this purpose, choose beef tenderloin, since after drying it remains soft and pliable for cutting.
Ingredients:
- beef tenderloin - 1,8 kg;
- a large sea salt - 65 g.
Preparation
Remove any films from the cutting surface, and then grate the piece with a good pinch of large sea salt. In addition to salt, meat can be supplemented with ground pepper, laurel, paprika, crushed juniper berries and a variety of other fragrant additives. When the meat is covered with a mixture for dry salting, put it on a dish, cover it and leave it under the press for about a week. During this time, the salt will help to escape excess moisture from the piece, the accumulated liquid should be drained daily.
After, the meat is wiped dry, wrapped in a gauze cut and rewound with a thread. In this condition, the piece is suspended in a cool and well ventilated place. Preparation of dried beef takes from 2 to 3 weeks, depending on the thickness of the piece.
Home recipe for beef jerky in the oven
The second way of drying meat is to make so-called meat jerk - a traditional American beer snack. Everything goes on about one day, and the output is dense and spicy meat, which can be stored for a long time.
In contrast to the usual dried beef, this snack can be done not only from the tenderloin, but also from pieces of slightly lower quality (but not greasy and not sinewy).
Ingredients:
- beef - 780 g;
- salt - 1 tbsp. a spoon;
- Dried garlic, ground chili - 1 tbsp. spoon.
Preparation
Before making beef beef at home, cut the beef pulp into plates a couple of millimeters thick. For ease of operation, the meat can be frozen beforehand, and can be slightly repelled after cutting. Next, each of the slices is ground with a mixture of salt, garlic and hot pepper. Spread pieces on a sheet of parchment and send to the oven for 3 hours at 110 degrees. In the middle of the preparation turn the baking sheet with meat. Dried beef, cooked at home, should be stored in a sealed container.