Today we will tell you how to cook jerky at home. Having chosen the most suitable variant of preparation for yourself, you can ensure the presence on your table of the most delicious, and most importantly natural, without any additions of meat delicacy.
Dried meats at home - prescription
Ingredients:
- Pork necks - 1 kg;
- red ground pepper;
- ground black pepper;
- pepper fragrant peas;
- laurel leaves;
- coriander;
- rosemary;
- caraway;
- paprika;
For brine:
- purified water - 1 l;
- salt is not iodized - 140 g;
- granulated sugar - 30 g;
- laurel leaves - 2 pieces;
- peas of sweet pepper - 5 pcs .;
- cloves - 1 pc.
Preparation
The first step is to prepare a brine for jerky. To do this, pour the purified water in a container suitable for pickling, add salt, sugar, throw laurel leaves, fragrant pepper peas, carnation bud and put on fire. Preheat the marinade to a boil, stirring to make the salt and sugar dissolved, and let it cool completely.
In the meantime, we will prepare the meat. The ideal option for marinating and drying will be an oblong, not very thick piece with small fatty interlayers. Such meat is well salted and in the finished form will not be dry and moderately juicy. We rinse it in cold water, get rid of large veins and films, immerse it in the brine and determine in the refrigerator for twenty-four hours. If you want to get a more salty result, then you need to withstand the meat in the brine two or three days. Another important point. Brine should be so much that the meat is completely covered, so if necessary, you need to prepare a half or double portion of the marinade.
Remove the pickled meat piece from the pickle, dip it well from the moisture with paper towels and place it under the press for one hour.
While the remnants of the liquid are being removed, let's deal with spices. The ideal option for rubbing meat is a fresh ground mixture, prepared by grinding peas of grains and leaves in a mortar, but you can also take ready-ground milled spices. Mix all the spices in a separate bowl, pay special attention to ground red pepper, because it is an excellent natural preservative. You can replace some spices with others to your liking or add a little more salt. Substantially rub the spicy mixture of meat from all sides, wrapped with a clean cloth, folded in several layers of gauze or parchment paper and placed in the fridge for seven days.
After the time has elapsed, we update the layer of spices by steaming a piece of meat again, put it in a tissue bag and hang it in a well-ventilated place for two weeks.
At the end of time delicious meat delicacy will be ready. Bon Appetit!
Jerky in the vegetable dryer
Ingredients:
- any meat (flesh);
For marinade:
- soy sauce - to taste;
- olive oil - to taste;
- granulated sugar - to taste;
- lemon juice - to taste;
- Dijon mustard - to taste;
- salt - to taste.
Preparation
In the electric dryer you can dry any meat, its fillet part. To do this, wash it in cold water, wipe it dry, cut into layers to a thickness of one centimeter and soak in the marinade for one hour. For its preparation, mix soy sauce, olive oil, add sugar, lemon juice, Dijon
Put the marinated slices of meat on a pallet electric dryer and stand at 60 degrees for six to eight hours. In the middle of the cycle we turn the meat one time to the other side. Depending on your preference, you can dry the meat a little longer and get a denser and dry structure of the ready dried product.
Similarly, it is possible to prepare jerky in the oven by spreading it on a baking sheet and holding it at the same temperature to the desired degree of drying. The oven door must be slightly ajar during the cooking process.