Some people are very fond of jerky and buy it constantly. Do you know that jerky can easily be cooked right at home? Moreover, then you will be completely sure that it has no preservatives, no harmful additives, and it will always be an indispensable find with unexpectedly unexpected guests.
You can dry any meat: chicken, beef, and pork. The only difference is that different meat needs different seasonings and cooking time. If you still decided to try to cook jerky at home, then our culinary article is sure to help you in this. Let's look at several different ways how tasty to make jerky.
Jammed chicken fillet - recipe
Ingredients:
- chicken fillet - 5 pcs .;
- sea salt is large;
- ground black pepper - to taste;
- basil, thyme, rosemary;
- cognac - 5 tbsp. spoons.
Preparation
In order to cook chicken jerky, we need to pre-prepare it. We take the fillet, my washing, we clean it from films and leather, washed and dried with a towel. Then take a glass baking dish and pour a thin layer of sea salt and ground pepper to the bottom. You can add cognac here if you do not feed the children with this meat. So, carefully put in the tray processed chicken fillet, sprinkled with salt, pepper and spices. Tightly cover with a lid or stretch the food film and put it away for a day in the refrigerator. During this time, the meat thoroughly salted and soaked in herbs, spices and cognac.
At the end of the time, we take the meat out of the refrigerator, rinse it thoroughly several times under cold water and put it on a baking sheet. We send jerky meat to the heated oven for 10 minutes, so that it is dried well. We wrap the dried meat in a cheesecloth or napkin and clean it in the refrigerator for another day. That's all! We cut chicken jerky into thin slices and enjoy its amazing smoked taste.
Dried beef
Ingredients:
- beef tenderloin - 500 g;
- large sea salt;
- ground black pepper;
- dry spices: cumin, paprika, coriander - to taste.
Preparation
We take beef tenderloin, thoroughly rinsed and cleaned of all unnecessary. In a bowl of the appropriate size, pour a layer of sea salt and black ground pepper. We put meat on top and salt again. Cover the container with a dense lid or tighten the food film. We take it out to the cold (we put it in the refrigerator) for about 10 hours. Then we take salted meat and thoroughly rinse with running water several times. Dry the towel and put it on the table. In a separate bowl, mix any spices selected for taste and carefully rub our meat with them. Then wrap the beef tenderloin in a clean gauze or thin tissue napkin and put it back in the refrigerator. Meat will be ready exactly in a week, but you do not forget to turn it in the fridge every day.
Dried meat can be stored for a very long time, the main thing is to keep the temperature regime and not let it damp.
Dried meats in aerogril
If you want to cook meat faster, then it's best to use aerogril. To do this, salt the meat, put it in the refrigerator and rinse it, as described in the recipes above, and then, instead of wrapping and cleaning, we podvyavim our meat in aerogril. We put it there for 50 minutes, setting the temperature at 100 degrees, then take it out, cool it and remove it again for the same time. Repeat this procedure 3-4 times. That's all, jerky in aerogrill is ready! Bon Appetit!