Homemade jerky recipe. How to make jerky at home - how to dry meat properly. Homemade beef jerky

It is advisable to make dried meat in the cold season, when it is cool outside and indoors. This kind of meat is easy to prepare, but the cooking process is quite lengthy and requires some time so as not to try it ahead of time.

Dried meat is prepared at home without any harmful additives. The only preservative is salt, and it does not kill microorganisms, but only stops their development. This means that you can become infected with worms or salmonella that the animal suffered from. Therefore, meat for drying must be taken fresh and 100% from a healthy animal, in stores where it is checked, and not in spontaneous markets.

How to properly salt meat for drying.

An important component for a tasty final product is properly prepared brine.

How to prepare brine for meat.

We prepare a strong brine from rock salt (by no means extra, the result will not be the same) with the addition of bay leaf, allspice, and cloves. For brine you will need 4 or 4.5 tbsp per 1 liter of water. spoons with a heap of salt. Boil it for 1-2 minutes, then set it aside and cool. The brine should be such that a raw, fresh chicken egg floats (the blunt end with a diameter of 2.5 cm is visible). When the brine has cooled to room temperature, throw away the spices and put the liquid itself in the refrigerator. To salt meat, the brine must be very cold.

Some housewives use only sea salt for salting, citing the fact that it does not dissolve well in water, which means that the meat will absorb less of it than ordinary table salt.

For salting, we use ceramic or glass dishes; iron dishes oxidize, and this is harmful to both health and the quality of corned beef.

Salting meat for drying.

First, we prepare the meat for salting: wash it and dry it, cut off the films and fat layer from pork and beef.

Dip the flesh of fresh meat into cold brine.

There should be brine, the more, the better. The meat should float freely in it. We cover the meat with a lid and put it in a cold place for 1-3 days, depending on the size of the pieces of meat; if the pieces are large, then it will take more time for salting. Don't forget to turn it in the pan several times a day.

How to dry meat.

After 1-3 days, take the meat out of the brine, dry it and put it under pressure on an inclined surface for 1 hour so that the brine flows out, then dip it in a towel to remove all the liquid. If the piece of meat is thick, cut it lengthwise into 2 or several strips, so it will dry out faster. Then we rub the meat with dry ground spices, and also roll it on all sides. Spices can be different (black pepper, allspice and chili, coriander, cumin, cloves) at the discretion of the housewife, but among them there must be ground red pepper, which has preservative properties. It is better to take spices whole, not ground, and grind them before use in a special mill or grind them in a mortar, so they will not lose their aroma.

Wrap the meat with spices in clean gauze, parchment or bandage, put it in a bowl, cover with a lid and keep in the refrigerator on the bottom or middle shelf for 1 week.

Then we take the meat out of the pan, remove the gauze in which the meat was, rub it again with spices, wrap it in clean gauze or other material and tie it with thread, making loops by which we hang it in a well-ventilated place.

Such a place could be a cool kitchen in which we hang meat from the ceiling. You can dry it on the balcony, with the window slightly open, if it is late autumn or winter. The ideal option is a cool, dry place with a draft. If there is no ventilated cool room, then you need to keep the meat in a draft for at least a few days, and then keep it in the refrigerator on the bottom shelf for at least 1-2 weeks, maximum a month, turning it constantly. Jerky chicken and turkey are ready faster - after a few days of drying, but pork and beef will require the entire specified period. It should be noted that the meat will decrease in size and weight during drying: 1.5 kg of fresh meat will yield 800-900 g of dried meat.

You can store this delicious meat preparation for as long as you like in the refrigerator.

Home-made dried meat, moderately spicy and salty, is a real delicacy. We cut it into thin transparent slices and serve it as an appetizer with an aperitif, cognac, dry red wine or beer during a home feast or outdoors.

See also video: Homemade jerky - recipe.

Cooking jerky.

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Dried meat: learning recipes

The history of the origin of such a dish as jerky goes back thousands of years. The first mentions of basturma are found in sources from 95–45. BC. Armenia is considered the birthplace of this delicacy. At that time, its rulers set as their goal not only the expansion of the borders of their country, but also the development of culture. For this purpose, entire caravans of merchants were sent to other lands. Naturally, travelers needed food on the road. Moreover, the food that would not spoil instantly. This is how the technology of drying and curing meat appeared so that it could retain its nutritional properties for a long time.

To prepare dried meat in modern home conditions, the main thing is to correctly select all the necessary ingredients and strictly follow the recipe. There are a lot of recipes for drying meat today, so you can easily choose the one that suits your taste.

One of the simplest recipes for curing meat requires a minimum of ingredients. In order to dry meat using it, you will need:

– pork tenderloin; – two types of pepper – black and red; – salt at the rate of a third of a glass per half a kilogram of meat; – a few tablespoons of sugar; - Bay leaf.

This meat is prepared in brine. To prepare it, take water (1 liter for every 500 g of meat) and put it in a saucepan on the fire to boil. Add salt, sugar, bay leaf and a tablespoon of each type of pepper to the water. Boil the brine, then remove the laurel from it and leave to cool. Then place the tenderloin in cold brine for 5 hours. All this time, keep the container with brine and meat at room temperature. Then put it in the refrigerator for 3 days. After this period, remove the meat and place it under a press for an hour. Then rub the piece with the pepper mixture and wrap it in clean and dry gauze and place it in a closed container, then put the whole structure back in the refrigerator for a week.

After 7 days, remove the meat, roll it in spices again and wrap it in gauze again. Now all that remains is to place it in a well-ventilated place for another week. Then it can be eaten.

The Italian version of the recipe for home-dried meat has a larger number of ingredients and a different approach to drying. So, for example, to prepare dried meat according to this recipe you will need: – 700 g of salt (in some cases 800 g); – apple or rice vinegar 6% – 1 bottle; – 3 cloves of garlic; – a mixture of peppers; – coriander seeds; – sweet paprika; - chilli; – dried garlic; – star anise; – fresh rosemary – 1 branch or dried rosemary – 1 tsp; – meat (preferably pork neck) – 2 kg.

The method for preparing jerky this way is as follows. Place the pork in a long dish (a duck roaster will do) with a flat bottom the size of the piece of meat. Sprinkle the salt generously over the pork neck so that the entire piece is covered. Then place the container in the refrigerator for 3 days. After this time, remove the meat and rinse it thoroughly under running water to remove salt. Next you will only need to prepare the brine, which in Italian is called agliatta.

To prepare agliatta, take apple cider vinegar (you can mix it with wine to give the meat a more interesting taste), add 1 tbsp to it. salt, a little black pepper, crushed garlic and rosemary. Then put the meat in the brine and soak it well there.

Next you will need powder. It must be made from a mixture of coriander, several types of peppers and star anise, which must first be ground in a mortar. Add a handful of salt and the remaining rosemary to this mixture. Coat the meat generously in this powder and wrap in parchment. It is advisable to give it a round shape, since this is how the liquid will come out of it better. As the juice flows out, change the parchment to dry one. In this form, the meat should remain in the refrigerator for 30 days.

In most cases, the list of recipes for dried meat contains a recommendation to use pork. However, beef can be dried just as well. At the same time, the dish turns out to be more healthy and less calorie. For it you will need: – 1 kg of beef tenderloin, divided into small pieces – approximately 3-5 cm in diameter; – 20 g coarse sea salt; – 60 g black pepper; – dry spices (you can choose the ones you like best): caraway, cumin, coriander, sage, rosemary, garlic, paprika, thyme – 1 tbsp each. (if there is a lot of meat, more is possible).

To begin with, clean the meat of all excess – films, veins, etc. Then pour salt mixed with black pepper into a suitable container. Place the meat on this mixture, then sprinkle it with salt again.

Cover the tray with film and place the container in a cool place: on the balcony in winter or in the refrigerator in summer for 12 hours. Then take out the salted meat and clean it well of salt, you can even rinse it. Dry and rub with spices, then wrap the piece in clean and dry gauze and place in a place with good ventilation. In a week the meat will be ready.

If desired, you can also dry a poultry carcass, such as a duck or goose. The principle of operation is similar to that described for meat.

Despite the fact that dried meat, by definition, can be stored without any special conditions, experts still recommend using a refrigerator or any other cool place to store basturma. This helps it stay fresh and tasty like right after cooking.

It is also better to eat meat in small portions, rather than overeating at once: it is simply unhealthy. Although the temptation to eat the entire resulting piece at once, as experts say, will be almost irresistible.

www.wday.ru

Homemade jerky: recipes for pork, beef and chicken

Naturally aromatic and tasty meat can be easily prepared at home. Today we will talk about the procedure for drying meat fillet. And believe me: even an inexperienced cook can make delicious and appetizing dried meat at home. In this article you will find a selection of the best recipes.

A few secrets of drying meat

Making jerky at home is a very exciting process. Meat processed in this way has a number of advantages, in particular:

it does not contain preservatives or dyes;
The taste of dried meat fillet is extraordinary;
dried meat can be an excellent alternative to sausage products;
all the beneficial substances are preserved in the meat fillet;
under the influence of salt crystals, all bacteria leave the meat.

If you want to learn how to make jerky at home so that the product is not only appetizing to look at, but also very tasty, check out some tips from experienced chefs:

Any boneless meat fillet is suitable for drying;
Pork pulp lends itself best to drying;
The meat must first be washed and dried thoroughly;
for drying, only salt and any spices of your choice are used;
the drying procedure takes place in several stages;
at the first stage, we soak the meat fillet in a large amount of salt for three days;
during salting, pieces of meat need to be turned twice a day;
the place for salting the meat should be dark and moderately cool;
the best spices for drying meat fillet are coriander, cumin, bay leaf, a mixture of peppers, dried dill and basil;
after salting, the fillet is rubbed with spices and wrapped in a piece of gauze;
the drying procedure is carried out in a warm, non-sunny place;
a piece of meat should be hung in a vertical position;
the duration of drying depends on the thickness of the piece of meat fillet;
On average, meat is dried for 7-8 days;
for drying, it is best to use large salt crystals, since small ones are quickly absorbed into the meat fibers, which can spoil the taste of the product.

Drying procedure at home: a simple recipe

Today, there are many recipes for making dried meat at home. The gauze piece may not be used. It is used only to protect meat from insects. If you dry meat in winter, it is best to place it close to the radiator. In summer, meat can be hung on the balcony or near the window. Make sure that direct sunlight does not fall on it.

In this recipe we will dry-dry pork fillet. The drying procedure will take approximately 14 days. To salt pieces of meat, choose a form that is suitable in size; you do not need to use containers that are too large.

1 kg pork fillet;
150 g fructose;
1 kg of coarse salt;
5-6 tbsp. l. spices - to taste.

Preparation:

Rub the pork fillet well with the prepared seasonings.

We make a small hole at one edge of the meat piece and stretch a strong thread.

Hang the pork fillet vertically in a moderately warm place.

In this form, the meat will dry for 14 days.

After two weeks, you can taste the taste of aromatic homemade jerky.

Dried chicken breast - a delicious meat product

As already mentioned, almost any meat fillet can be dried. Now you know how to make jerky at home using the classic recipe. We suggest you try making jerk chicken breast. The cognac taste and aroma of spices will give this product uniqueness. Drying will take you no more than 3 days. It is best to place the chicken fillet on the grill grate.

2 pcs. chicken fillet;
2 tbsp. l. coarse salt;
2 tbsp. l. any seasonings;
0.2 l cognac.

Preparation:

Instant beef jerky

If you want to speed up the process of drying meat, you can do this in the oven. The main thing is that your oven supports the conversion mode. According to this recipe, it is best to dry boneless beef fillet. It is advisable to give preference to tenderloin.

0.9 kg beef fillet;
35 ml of Tabasco and Worcestershire sauce (in equal parts);
1 tsp. granulated sugar;
25 g soy sauce;
juniper berries - 5-6 pcs.;
1 tsp each chopped chili pepper, dried garlic;
2 tsp each ground black pepper and coriander;
2 tsp. chopped paprika.

Preparation:

Lightly freeze the beef fillet and then cut it into equal slices, the thickness of which should not exceed 0.7 mm.

Place the meat pieces in a deep container and season with sauces and all the spices.

Mix everything thoroughly and leave to infuse for 45 minutes.

We pierce each piece of beef fillet with skewers or skewers.

In this form we fix the beef fillet in the oven. We must install a tray below.

Turn on the air conversion mode and set the temperature threshold to 80°.

Cook the beef in this form for 60 minutes.

Then lower the temperature to 50° and cook for 2.5-4 hours. Drying time depends on the thickness of the meat pieces.

The finished dried meat can be served immediately.

As you can see, there is nothing complicated in the process of drying meat fillet at home. If you dry meat using the classic drying method, make sure that it is not exposed to direct sunlight and that insects and animals do not have access to the product. You can use any spices you like. By analogy, you can dry turkey fillet, lamb or rabbit meat. But still, pork lends itself best to this process. Try it, and you will certainly succeed. Bon appetit!

ladyspecial.ru

Making jerky at home

I love making jerky at home. And that's why. When, seduced by hospitable sellers, I try a delicacy at the market, I always remember a phrase from the famous film: “Don’t you have the same one, but with mother-of-pearl buttons? No? We’ll look for…” I’m always missing something from spices. Tasty, but definitely not the same. And the search for those same “buttons” leads nowhere. Therefore, you have to do everything yourself. Although why “have to”? I love this process. If only because I practically do not take an active part in it. The only drawback is that the yummy food takes a long time to prepare. Therefore, I dry several batches with a break of 5-7 days in order to provide the family with the necessary “reserves” of meat. I suggest you also replace a stick or two of store-bought sausage with a tender piece of dried beef or pork.

Homemade dry jerky

Incredibly simple recipe. Experiments with spices can be carried out endlessly. If you want it spicy, add more pepper and garlic. To emphasize the aroma, add a double portion of Provençal herbs. All in your hands.

Ingredients:

How to prepare dried meat at home using the dry method (recipe with photo):

The meat must be fresh and of high quality. Tenderloin is ideal for home drying. In this recipe I used beef, kidney part. It turned out a little tough, but incredibly tasty. You need to be careful with pork. Unlike beef, which can be eaten almost raw “with a clear conscience,” pork meat can cause serious health problems. It requires careful salting, even if you completely trust the seller. So, remove films, excess fat and veins from a kilogram of the freshest product. Wash thoroughly. Is the piece wide and thick? Cut into several pieces. This way the salt will “get” to the middle faster. Pat pork or beef dry with paper towels before drying.

By the way, dried chicken breast also turns out delicious. It is prepared almost the same way, but it has its own subtleties.

Pour half of the mixture into the bottom of the container in which the homemade jerky will be salted. Add the remaining salt and spices. The product must be completely covered. Salt will draw out liquid, so the prepared product will lose weight. Cover the dish with cling film or cover with a lid. Place in the refrigerator. The beef should spend about a day there (maybe a little less). And pork - at least 72 hours. Is there a lot of fluid coming out? Drain it and add new salt. Worried that your snack will be too salty? Place it in cooled boiled water and refrigerate for a day. Dry the salted meat. Place in a dry container. Cover it, but leave a small hole for air to enter. Place again in a cool, dark place.

Rub the pieces of meat on all sides with aromatic seasoning.

Wrap in several layers of gauze or other light, breathable fabric. As luck would have it, I didn’t have gauze on hand. Therefore, a roll of ordinary medical bandage came in handy. Tie with kitchen string or twine. Hang in the refrigerator or on the balcony (in the cool season). The temperature for drying meat at home is from +4 to +40 degrees. It is advisable that the future snack be blown with air from all sides. If you can't hang the snack, place it on the refrigerator shelf. Don't forget to turn it several times throughout the day. Beef is dried for 10-14 days. In the case of pork, it is better to wait 3 weeks.

This is ten-day-old beef. When cut, it turned out to be slightly reddish in the middle. But this is not critical, it can be eaten without fear. Delicious!

Dried meat soaked in brine

But this recipe uses a fundamentally different salting method. But it also turns out tender, aromatic and appetizing.

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Delicious biltong, dried in thick layers.

The favorite breakfast of African colonialists was biltong, dried in thin layers.

This biltong is quick to prepare.

Drying biltong in the central square of one of the African capitals.

“Our glorious Bechuanas show us how it's done. They have already rested, and look how they carefully cut the remaining meat into thin slices. Can you guess why? They will hang this meat on trees in the full sun and keep it until completely dry. This is what is called "biltong" in these parts.

They will do the same with the second elephant and thus provide themselves with food for a long time.

And now we will make ourselves here in the most comfortable way. Just rely on me. It's almost night, and we're really tired. Our Bechuanas will light fires to drive away the wild animals, which will undoubtedly be attracted by the smells of the slaughterhouse. We will be located not far from the pit in which elephant legs are stewed. This will be for us tomorrow. In the meantime, sleep! May beneficial sleep bring us rest after a hard day.”

In general, it is more correct to say “bilton” - since in both English and African the final g in the word biltong is not pronounced. The word itself comes from two Dutch words: bil - thigh and tong - strip, ribbon. In Russian, this meat product can be called “balyk”, “delicacy dried meat”, “beer snack”.

Biltong can be prepared either from thick slices of meat (it takes longer to dry, but is tastier), or from thin ones - it is dried much faster, but it turns out drier.

In any case, this wonderful-tasting meat is prepared simply and quickly.

The biltong example below uses thinly sliced beef.

The main thing is that the meat is fresh, pink, tender and, preferably, without veins. Although for those whose teeth are in order, the veins are not an obstacle - as we say in Rus', “there is no such thing as tough meat, there are only bad teeth.”

To salt meat, prepare a salting mixture per 1 kilogram of meat:

1 heaped tablespoon of salt + level tablespoon of salt, total approximately 45-50 grams (many recipes recommend less salt - 1 heaped spoon, 30 grams).

The salt is by no means iodized - you need coarsely ground rock salt. If the salt is iodized, the biltong will have a strong iodine flavor!

1 level tablespoon of ground coriander. You can do more - it depends on the taste. Coriander is the main spice in biltong.

1 heaped teaspoon sugar (for complete aesthetics, brown cane sugar is recommended, but regular sugar will do)

1 teaspoon black pepper (you can add 1.5-2 teaspoons to taste). You can add red pepper to suit your taste.

2 g baking soda

In industrial production, saltpeter (1 g) is added to give the meat a beautiful color, but we don’t need extra nitrates.

The coriander is pre-roasted (do not burn it!) and ground in a coffee grinder.

Or spices to grind them are crushed through the film with a rolling pin.

All spices are mixed.

Here's another mix option- classic Namibian composition of curing mixture from Okahandi for 1.5 kg of meat:

Based on your own taste, you can create very different pickling mixtures for biltong. The main thing about them is that they are quite accurate observe the prescribed amount of salt and coriander.

The strips of meat can be beaten to make them thinner - then the biltong will cook even faster.

You can cut it up to 3 cm thick for a juicier delicacy biltong for the holiday table. This kind of biltong is not stored for a long time and is prepared just in time for serving.

Jerky is a delicious delicacy or an excellent way to process a product for long-term storage. It will take a lot of time, effort and patience to prepare it, but the most difficult thing is to resist and not eat the delicacy before the technological process is completely completed.

To prepare dried meat at home, you first need to choose the right raw materials, choose the appropriate recipe, be patient and familiarize yourself with the basic rules for creating the product:

At the first stage, the meat is salted in a dry mixture or kept in a brine of water, salt and sugar, to which spices and seasonings are added as desired. The holding time depends on the desired degree of salting and can vary from 1 to 3 days.
The marinated slice is placed under a press for 1-3 hours.
Before the drying stage, rub the product with a mixture of herbs, herbs and spices. However, drying in its pure form without seasoning is allowed.
Wrap the workpiece in a clean cloth and place it in the refrigerator for 7 days.
At the final stage, the dried meat is dried in a ventilated place.

Homemade beef jerky

To make your own jerky, the first thing you need to do is purchase a worthwhile cut of meat. And if you already have one, and it’s beef tenderloin or sirloin without streaks, then this recipe is just what you need. Taking into account the proposed recommendations, you can try the tasty delicacy in just a week, although in the future it will become even tastier.

Ingredients:

beef tenderloin - 1 kg;
sea salt - 1 kg;
black pepper - 1 tbsp. spoon;
dried garlic, rosemary, thyme, oregano and paprika - 1 tbsp each. spoon.

Preparation

The tenderloin is cut into 2 parts, generously rolled in a mixture of salt and pepper, and placed in a tray.
Keep the product in the refrigerator for 12 hours, wash, dry and place in the refrigerator for another 12 hours (uncovered).
The pieces are rolled in a mixture of spices and herbs, wrapped in gauze and hung in the cold.
After 7 days, the beef jerky will be ready for tasting.

Homemade dried pork

Pork prepared in a similar manner will be an equally worthy delicacy. It is preferable to choose carbonade or neck for this purpose - then the result will be softer and tastier. In this case, we will use a liquid marinade for dried meat, the composition of which can be expanded by adding your favorite spices.

Ingredients:

pork - 1 kg;
water - 2 l;
coarse salt - 8 tbsp. spoon;
sugar - 4 tbsp. spoons;
laurel, peppercorns, cloves (for marinade) - to taste;
ground red and black pepper, suneli hops (for rubbing) - 1 tbsp. spoon.

Preparation

Add salt, sugar, spices to the water, boil for 2 minutes, cool and place in the refrigerator for a couple of hours.
Dip the meat into brine and leave for 1-3 days.
The salted slices are placed under a press for a couple of hours, after which they are dried, rubbed with spices and wrapped in gauze.
The bundles are kept in the refrigerator for 7 days, after which they are hung in a cool, ventilated place.
After another 1-2 weeks, the dried pork will be ready.

Homemade dried chicken breast

Dried chicken breast is softer and more tender than preparations from other types of meat. In addition, it cooks faster, has a pleasant spicy taste and garlic aroma, which can be supplemented with your favorite spices. The density of the snack can be adjusted by shortening or extending the drying period of the packages.

Ingredients:

chicken breasts - 3 pcs.;
red pepper - 2 teaspoons;
sea salt - 3 tbsp. spoons;
paprika - 1 tbsp. spoon;
black pepper - 4 teaspoons;
garlic cloves - 6 pcs.

Preparation

Mix spices, salt and half of the grated garlic in a bowl.
Rub the meat with the mixture, place it in a bowl and leave it covered with film in the refrigerator for a day.
Wash off the salt and spices under running water, dry the slices, rub with the remaining garlic and black pepper.
Wrap the dried chicken meat in gauze and leave it in the refrigerator for a day, after which it is hung in a ventilated place for 2-3 days.

Homemade dried duck breast

Dried duck breast is an exquisite delicacy of French cuisine that can become a signature delicacy on your table. Initially, the bird is marinated in a dry way, and then simply kept in gauze on the bottom shelf of the refrigerator. A minimum of time spent, a maximum of endurance and patience - and a delicious dish is ready.

Ingredients:

duck breast - 500−600 g;
sea salt - 400 g;
laurel - 2 pcs.;
pepper mixture - 2 tbsp. spoons;
rosemary - 3 sprigs;
thyme - 5 sprigs.

Preparation

Salt is mixed with mashed bay, thyme and rosemary and the duck breast is placed between two layers of the resulting mixture.
Place a load on top and leave the bird for 12-24 hours.
The meat is washed, dried, rubbed with ground pepper mixture, wrapped in gauze and kept in the refrigerator for 1 month.

How to dry meat in a vegetable dryer?

If you don’t want to wait a long and tedious time for the completion of the process of creating a snack according to the recipes outlined above, prepare the dried meat in a vegetable dehydrator. In this case, the entire cycle will be shortened significantly, and the taste of the finished dish will delight you no less. It is very tasty to dry chicken breasts or pork tenderloin in this way.

Ingredients:

pork or chicken - 1 kg;
coarse salt - 6 tbsp. spoon;
spices.

Preparation

The meat is cut into slices, rubbed with salt and placed in a bag in the refrigerator for a day.
Rinse the pieces, dry them, rub them with spices and place them on a drying tray.
Keep the dried meat at a temperature of 60-65 degrees for 6 hours, turning it over once.

Dried meat in wine

Dried meat, the recipe for which you will learn below, is skillfully prepared by Italian chefs, calling the resulting savory snack Bresaola. The delicacy is made from beef tenderloin by soaking it for a long time in dry red wine with spices and garlic, followed by long, step-by-step drying.

Ingredients:

beef - 1 kg;
coarse salt - 4 tbsp. spoons;
coriander and chili - 2 teaspoons each;
Provencal herbs - 2 tbsp. spoons;
cloves - 4 pcs.;
garlic - 2 heads;
laurel - 7 pcs.;
wine, olive oil.

Preparation

The meat is placed with spices and salt in a suitable container and poured with wine until covered.
Create a layer of olive oil on top, cover the container and place in the refrigerator for 10 days.
Take the slices out of the marinade, wrap them in gauze and hang them in a ventilated place at room conditions for 2 weeks and in the cold for the same amount of time.

Dried meat in the oven

It is much faster and easier to prepare dried meat for beer in the oven. You can use any variety to create a snack: pork, beef, chicken and even lamb. To make it convenient to cut a whole piece of meat into thin slices, it is pre-frozen and only then does processing and marinating begin.

Ingredients:

meat (pulp) - 1 kg;
Worcestershire and soy sauce - 35 ml each;
juniper (berries) - 7 pcs.;
dried garlic and chili - 1 teaspoon each;
coriander, black pepper and paprika - 2 teaspoons each;
Tabasco - 2-3 drops;
sugar - 1 teaspoon.

Preparation

Meat slices are mixed with spices and left for an hour.
Place the pieces on a wire rack and dry at 60 degrees for 3-4 hours.
Oven-dried meat is served with beer.

How to store jerky at home?

If you have successfully completed the process of creating a tasty delicacy, it’s time to familiarize yourself with the recommendations on how to store dried meat.

Jerky with minimal moisture content can be stored in an airtight or vacuum sealed container without access to air at room temperature for up to a month.
A hermetically sealed product can be stored in the refrigerator for up to six months, and in the freezer for a year.
Large dried chunks without packaging are stored wrapped in paper or cloth for up to two weeks.

In everyday life, you have probably often heard the expression “dried products”. Have you ever wondered how a dried product differs from, say, a dried product? In fact, drying is a type of culinary processing quite close to drying, which differs from it only in two features:

Insignificant participation of heat or its complete absence in the drying process;
.gradual, slow drying, and not complete, but partial. At the same time, the dried product, unlike the dried one, retains a soft consistency and elasticity, while the dried product becomes brittle, brittle and hard.

In the past, products were dried, as a rule, in the open air, in a strong wind, but today this process is increasingly carried out in special heating installations: drying cabinets, gas or electric stoves, or a Russian oven (if one is available). If this year has been extremely fruitful, and it is not possible to process all the vegetables and fruits, the drying method is just what you need. The main thing to remember is that only juicy products that cannot dry completely are subjected to drying. The drying process itself looks like this: from fresh fr The juice of vegetables and fruits is first separated, and the remaining mass is dried at a temperature not exceeding 65°C. As a result, two types of preparations are obtained at once: juice and dried vegetables and fruits. It is very important that during such processing, fruits and vegetables are not exposed to high temperatures, which allows them to better preserve their valuable substances.

The dried product is ready to eat immediately, without any processing. It is quite capable of replacing candy. It can be consumed, for example, with tea or coffee. If you pour hot boiled water over dried berries and fruits and let them brew for two hours, you will get a very tasty and healthy compote. But that's not all. Dried fruits and vegetables are used to prepare fillings for pies, desserts and main dishes, added to salads, used as a seasoning for meat and fish dishes, used to decorate cakes, and the juice obtained during the drying process is used to preserve vegetables and fruits or added to compotes. Store homemade jerky in sealed glass jars or paper bags. In such packaging they are stored for quite a long time, the main thing is to monitor the temperature and humidity, otherwise the dried products may become damp and moldy.

For any housewife who decides to take up this simple method of harvesting her harvest, it will be useful to know the benefits of dried vegetables and fruits. First of all, drying is good because it almost completely preserves fiber, complex carbohydrates, minerals and vitamins, which are so important for the functioning of the body. In addition, dried products are an excellent addition to the diet of women during pregnancy. For those who want to lose weight, it will be useful to know that these wonderful preparations can be eaten at any time of the day, replacing them with dried foods, for example, a sweet bun or chips. This will bring much more benefits to the body.

If you are interested in such an interesting and, in general, inexpensive way as drying vegetables and fruits, it’s time to turn to recipes.

Ingredients:
1 kg carrots,
200 g sugar,
3 g citric acid,
vanillin on the tip of a knife.

Preparation:
Wash the carrots, peel and cut into slices 0.5 cm thick, then sprinkle with sugar, citric acid and vanillin, apply pressure and soak the carrots until the juice releases. Then place on low heat and bring to a boil. As soon as the mixture begins to boil, remove it from the heat, drain the juice, place the carrot slices on a baking sheet and dry in the oven so that the carrots remain elastic.

Dried zucchini

Ingredients:
1 kg zucchini,
200 g sugar,
5 g vanillin,
5 g citric acid.

Preparation:
Wash the zucchini, peel, remove the core with seeds and cut into equal pieces, sprinkle with sugar, add vanillin and citric acid. Set the pressure and refrigerate for 8-10 hours. Then drain the juice, boil, pour into sterilized jars and seal. Dry the remaining zucchini in the oven, place in glass jars, close with lids and store. You can wilt melon in the same way.

Dried pumpkin with apples

Ingredients:
1 kg pumpkin,
1 kg apples,
400 g sugar.

Preparation:
Wash the pumpkin and apples, peel and core them, cut into pieces, sprinkle with sugar, place a weight on top and refrigerate. Let stand for 8-10 hours and drain the released juice. After boiling it, pour it into sterilized jars and roll up. Dry the remaining pumpkin and apples in the oven at 60°C and place in a glass container.

Ingredients:
1 kg sugar beets,
3 g citric acid.

Preparation:
Wash the beets, pour over boiling water, peel the skin (like new potatoes), cut into slices and place in a saucepan with a thick bottom, adding citric acid. Simmer the beets, covered, over low heat, being careful not to burn them, for 2 hours. Then cool the beets without removing them from the pan, spread them in one layer on a baking sheet and dry them in the oven at 60°C. Store the dried beets in a glass jar with a tight-fitting lid.

Ingredients:
1 kg of physalis,
200 g sugar.

Preparation:
For drying, it is best to use physalis varieties “Confectioner” and “Berry”.
Free the plants from their covers, pour boiling water over them, wipe each fruit with a cloth, cut in half, sprinkle with sugar and refrigerate for 8-10 hours, then heat to 85°C and cool. Remove the fruits from the juice with a slotted spoon and dry in the oven at 65°C. Place in glass jars, close the lids and store. Boil the remaining juice, pour into sterilized jars and seal.

Ingredients:
1 kg rhubarb petioles,
300 g sugar.

Preparation:
Rinse the rhubarb petioles in cold water, cut into pieces, sprinkle with sugar, place pressure on top and leave for one day. Drain the released juice, place the remaining petioles on a baking sheet and dry in the oven at 60°C. Boil the juice with sugar and immediately roll it into a sterilized jar. Place the dried rhubarb in a box or linen bag and store at room temperature in a place where there are no foreign odors.

They are very good as a preparation for the winter and also an inexpensive but tasty snack for all occasions. They can be added to various dishes: soups, meat dishes, pizza.

In the fall, when there are a lot of tomatoes, but no one eats salted and pickled ones yet, you can prepare delicious tomatoes for the winter in a new way. They came to us from Italian cuisine and are gaining more and more admirers every year.

Ingredients:
1.5 kg tomatoes,
1 tsp provencal herbs,
1 tsp coarse salt,
odorless vegetable oil,
garlic - to taste.

Preparation:
Wash the tomatoes, cut them in half and remove the stems at the base of the tomatoes.
Clean out the seeds along with the juice. Grease a baking sheet or line it with parchment paper. Place the tomato halves cut side up on a baking sheet. Sprinkle with Provençal herbs, salt, and grease with vegetable oil. Place in the oven, heated to a temperature of 100-120 degrees, for 3-4 hours. Open the oven slightly to allow evaporating moisture to escape. Be sure to check the tomatoes periodically to make sure they are not drying out (they should remain moist and pliable, but still scorched). During cooking, the tomatoes will decrease in size by about 3-4 times. Also, the tomatoes may not cook evenly, so some of them may need to be removed earlier. Place the prepared sun-dried tomatoes in a jar, topping them with thinly sliced garlic slices. Pour in odorless vegetable oil and leave to infuse in the refrigerator. This savory snack made from sun-dried tomatoes can be stored for quite a long time, up to 3-4 months.

Dried eggplants

Ingredients:
500 g eggplants (preferably young ones).
For filling:
120-150 ml vegetable oil,
1/4 tsp. red hot pepper,
2/3 tsp. paprika,
1 large clove of garlic,
0.5 tsp basil and rosemary,
salt to taste.

Preparation:
Wash and peel the eggplants. Cut into thin slices, approximately 5 mm thick. Add salt and leave for 15-20 minutes to release the bitterness. After this, drain the juice and blanch the eggplants for a few minutes. Remove the prepared eggplants and place them on a baking sheet. Dry at 50°C for 2.5-3 hours. While the eggplants are drying, prepare the filling by mixing all the ingredients. When the eggplants are wilted (dry on the outside, but soft on the inside), put them in a jar not too tightly, fill with filling and put in the refrigerator for at least a few hours. The longer they sit, the tastier they will be. There is only one note regarding sun-dried tomatoes and eggplants: these products should only be stored in oil, since without it they will quickly spoil. These are the only products that require this particular storage method.

Sun-dried apples

Ingredients:
2 kg apples,
200 g sugar.

Preparation:
Wash the apples, peel and core them, sprinkle with sugar and place in the cold for 8 hours, placing pressure on top. Drain off the juice, and dry the apples soaked in sugar syrup in the oven at 60°C and place them in glass jars or boxes. Store at room temperature. Use apple juice immediately or prepare it for the winter, as in previous recipes.

Ingredients:
1 kg of pears,
200 g sugar.

Preparation:
Wash the pears, peel, remove the core, cut into pieces, sprinkle with sugar, set pressure and refrigerate for 8-10 hours. Remove the pears, dry them in the oven, and place them in a glass storage container, closing it with a lid. Boil the remaining juice with sugar, pour into jars and roll up. The same method can be used to wilt plums, apricots and even juicy peaches.

The drying method can also be used to prepare berries for the winter. They turn out no less tasty and healthy than dried vegetables and fruits. And for those who like muesli for breakfast in the morning, this is just a godsend! I added a handful of different dried fruits or berries to the cereal, poured it with yogurt, let it sit a little - and a delicious, and most importantly, healthy breakfast is ready!

Dried gooseberries

Ingredients:
1 kg gooseberries,
200 g sugar.

Preparation:
For drying, it is advisable to use large green unripe gooseberries. Wash the berries, cut each of them lengthwise or prick with a fork, sprinkle with sugar, and refrigerate for 8-10 hours. After separating the juice, heat the berries to 85°C, then remove with a slotted spoon, dry in the oven, place in a glass container, cover with a lid and store in a cool, dry place. Boil the juice, pour into jars and roll up.

Dried cherries can be used in muffins, Easter cakes, and various baked goods. It can easily replace the raisins we are used to. The “curtain” often found in ancient recipes is just dried cherries.

Ingredients:
3 kg cherries,
800 g sugar,
1 liter of water.

Preparation:
Remove the stems and wash the cherries, then remove the seeds in any way convenient for you. Dip pitted cherries in parts (1 kg each) into boiling syrup for 7-8 minutes. Then transfer the boiled cherries to a sieve, meanwhile dipping a new portion of fruit into the syrup, thus boiling all the cherries. Let the cooked berries cool. Once they have cooled and the syrup has drained from them, place them on a baking sheet or large dish, then place them in a dry, shaded place. Use the remaining syrup to make compotes or simply add to tea. After 2-3 days, turn the berries over. The cherries will shrink in size and can be transferred to a smaller dish. In just 2 weeks, the dried cherries are ready. Place it in jars and close the lids; it stores quite well.

If you don’t have an oven or are concerned about the safety of vitamins in foods, use electric dryers with a temperature controller for drying. Our site has repeatedly presented to your attention reviews of a wide variety of dryers for vegetables and fruits, so choosing the right model for you will not be difficult. Prepare dried vegetables and fruits at a temperature of 30 to 45°C, this will slightly increase the cooking time, but the vitamins will also be preserved most fully.

Everyone knows that in winter all supplies are good, just prepare them and don’t be lazy. For some, dried vegetables and fruits will be new. But you shouldn’t be afraid of something new, because if you follow our recipes and put a piece of your soul and good mood into your work, everything will certainly work out!

Happy preparations!

Larisa Shuftaykina

Homemade dry jerky

Ingredients:

How to prepare dried meat at home using the dry method (recipe with photo):

The meat must be fresh and of high quality. Tenderloin is ideal for home drying. In this recipe I used beef, kidney part. It turned out a little tough, but incredibly tasty. You need to be careful with pork. Unlike beef, which can be eaten almost raw “with a clear conscience,” pork meat can cause serious health problems. It requires careful salting, even if you completely trust the seller. So, remove films, excess fat and veins from a kilogram of the freshest product. Wash thoroughly. Is the piece wide and thick? Cut into several pieces. This way the salt will “get” to the middle faster. Pat pork or beef dry with paper towels before drying.
By the way, dried chicken breast also turns out delicious. It is prepared almost the same way, but it has its own subtleties.
Pour half of the mixture into the bottom of the container in which the homemade jerky will be salted. Add the remaining salt and spices. The product must be completely covered. Salt will draw out liquid, so the prepared product will lose weight. Cover the dish with cling film or cover with a lid. Place in the refrigerator. The beef should spend about a day there (maybe a little less). And pork - at least 72 hours. Is there a lot of fluid coming out? Drain it and add new salt. Worried that your snack will be too salty? Place it in cooled boiled water and refrigerate for a day. Dry the salted meat. Place in a dry container. Cover it, but leave a small hole for air to enter. Place again in a cool, dark place.
Rub the pieces of meat on all sides with aromatic seasoning.
Wrap in several layers of gauze or other light, breathable fabric. As luck would have it, I didn’t have gauze on hand. Therefore, a roll of ordinary medical bandage came in handy. Tie with kitchen string or twine. Hang in the refrigerator or on the balcony (in the cool season). The temperature for drying meat at home is from +4 to +40 degrees. It is advisable that the future snack be blown with air from all sides. If you can't hang the snack, place it on the refrigerator shelf. Don't forget to turn it several times throughout the day. Beef is dried for 10-14 days. In the case of pork, it is better to wait 3 weeks.
This is ten-day-old beef. When cut, it turned out to be slightly reddish in the middle. But this is not critical, it can be eaten without fear. Delicious!

Dried meat soaked in brine

But this recipe uses a fundamentally different salting method. But it also turns out tender, aromatic and appetizing.

Required Products:

Dried meat in brine is prepared as follows:

I’ll say right away that the first condition for delicious homemade dried meat is freshness. Therefore, I immediately place a taboo on frozen products. Only fresh and purchased from a trusted seller. Tenderloin is best. Prepare the culinary object. Trim off fat, membranes and veins. Wash and pat dry with paper towels.
Now prepare a strong saline solution. It's called tuzluk. The name is unusual, but there is nothing complicated in its preparation. Boil 1-2 liters of water. Condense to 70-60 degrees. Add a tablespoon of salt and stir until dissolved.
Have the salt crystals stopped dissolving? The brine is ready. Dip a raw egg into it. Floats? Start salting.
Place prepared pieces of beef or pork into the solution. Cool to room temperature and transfer to the refrigerator for a day. Under these conditions, the meat must be well salted before drying.
After 24 hours the product will become denser and change color. To prepare for drying at home, place it on a cutting board. Place a small object (knife, spoon) under one edge of the board to create a slope. Place a bend on top. Leave it for 1-2 hours to drain excess liquid.
While the meat is “resting”, prepare a mixture of spices for drying. I took mustard powder, dried garlic, paprika, black and red pepper. It turns out delicious with dry adjika. Seasonings can be replaced or added to the list according to your taste.
Roll in spices. Gently rub them into the fibers using massaging movements. Wrap the meat in gauze folded in several layers. To prevent it from unwinding, tie it with kitchen thread or twine. Hang it on the refrigerator shelf. Drying beef under these conditions will take 10-14 days. Check pork for doneness after 20 days. No way to hang it in the refrigerator? Use a balcony or other cool and well-ventilated area. Although this method is not suitable for hot summers, it is just right for the autumn-winter-spring period.
This is what ready-made dried meat looks like in cross-section at home. Quite nice. How delicious it is! It’s a shame that it takes a long time to prepare, but is eaten in just a couple of days.

Bon appetit!

Dried meat is not just a snack, but a real gourmet delicacy. Absolutely any raw material is suitable for drying, but it is dried beef that is the most popular meat dish in many countries of the world. Beef can be marinated in a variety of spices; there are dozens of options, but for such a dish it is worth choosing beef tenderloin, since even after drying such meat remains soft.

Dried beef at home is not only an exquisite delicacy, but also a high-quality product, since during the cooking process we do not use preservatives, but only spices and herbs. Homemade jerky is also good because it can be stored for a long time and can be deliciously fed to unexpected guests. Preparing such a delicacy is not as difficult as it might seem at first glance, the main thing is to know some of the intricacies of cold drying beef.

Fresh chilled meat is suitable for drying; it is better if it is tenderloin or neck. When you do use a frozen product, it should be defrosted only naturally, no hot water or microwave.

You can add ginger to the general blend of spices, which will improve the taste of the final product.

Dry the meat in a well-ventilated area at room temperature. In summer it can be hung on the balcony, only on the sunny side, and in winter - near the gas stove or above the radiator.

Dried meat is loved by almost everyone for its unique taste and piquant aroma. This product has its own name in each country - jamon, basturma, speck, prosciutto. Using the dry drying method, you can make beef jerky at home.

Ingredients:

1 kg beef tenderloin;
2 tablespoons ground black pepper;
700 g sea salt;
1 tsp. red pepper;
1 tsp. dried garlic;
3 tsp. paprika;
1 spoon of Provencal herbs;
2 spoons of cognac.

Cooking method:

We clean the meat, rinse it, and if you get a large piece, cut it into several pieces.
Prepare the mixture for dry pickling. To do this, mix salt with black pepper and cognac.
Place part of the prepared mixture on the bottom of a wide container, place pieces of meat on top and cover them with the remaining salting. Wrap the container tightly and put it in the refrigerator for a day, do not forget to drain the liquid.
We take out the meat, dry it and coat it with a mixture of the remaining seasonings in the bowl.
We wrap the workpiece in several layers of gauze, tie it with thread and hang it on the balcony or in the refrigerator, that is, in a room where the temperature does not drop below 4 degrees.
We dry the beef for ten days to two weeks.

Basturma is a traditional dish of Armenia, which is prepared from a large piece of beef and a spicy seasoning called chaman. It is quite difficult to dry a large meat roll at home, so it is better to cut it into thin strips.

Ingredients:

beef tenderloin;
5 tablespoons chaman spice;
5 tablespoons of coarse salt;
1 tsp. black pepper (ground);
4 tablespoons red pepper (ground);
1 tsp. allspice;
2 heads of garlic;
1 bay leaf;
a pinch of cumin.

Cooking method:

Take a wide container, cover the bottom with paper napkins, put bay leaves on top and sprinkle them with salt. Place the prepared meat on a spicy base, add some salt, cover it with napkins and apply pressure. To do this, you can take an ordinary board, place it on the meat, and place a jar of water on top. We put the entire structure in the refrigerator for a week, and every day you need to check the beef, turn it over, add salt and change the napkins if they get too wet.
We are preparing the coating. To do this, grind the chaman into a fine powder, pour it into a container and gradually begin to pour in water until the mixture acquires the consistency of liquid sour cream. Leave for 30 minutes and then mix with the rest of the spices.
We take out the meat, dry it in the wind or using a fan. We remove excess salt from it, put it again in a wide container and carefully coat it with the prepared mixture of seasonings. The thickness of the coating should be from 0.5 to 1 cm. Cover the dishes with cling film and place in the refrigerator for a day.
After this time, remove the meat for final drying. To do this, hang it on threads in a dry, well-ventilated area. Depending on air humidity, basturma can dry for up to a week. The coating adheres well to the finished dried meat and does not crumble too much when slicing.

You can prepare dried meat in one day using a regular oven. We offer you a recipe for a traditional American snack - meat jerky. A minimum of time and costs, and the end result is rich and dense meat that can be stored for a long time.

Ingredients:

800 g beef meat;
1 spoon of salt;
1 spoon of ground chili pepper;
1 spoon of dried garlic.

Cooking method:

Cut the beef pulp into thin slices, a couple of millimeters thick. To make the meat easier to cut, you can lightly freeze it.
Then carefully season each piece with a mixture of pepper, salt and garlic.
Cover a baking sheet with parchment and lay out pieces of meat on it, put in the oven for 3 hours at a temperature of 110 degrees. Turn the beef pieces over halfway through drying.
The finished product should be stored in airtight packaging.

Homemade beef jerky

A simple recipe for preparing a delicious snack will allow you to enjoy an exquisite delicacy. And you don’t have to buy expensive ingredients for this. All you need is fresh meat, vodka and spices. Instead of vodka, you can use other alcoholic drinks, for example, cognac.

Ingredients:

1 kg beef tenderloin;
5 spoons of sugar;
5 tablespoons of salt;
3 tablespoons of vegetable oil;
1 tsp. black pepper (peas);
150 ml vodka.

Cooking method:

Take a food bag, pour oil, vodka into it and add spices. Mix everything well, add the meat and seal the bag tightly.
Shake the packaging so that the marinade envelops the pulp, and put the preparation in the refrigerator for three days.
We take out the meat, dry it with a paper towel, but under no circumstances rinse it under water. Let the snack dry and after that you can enjoy the delicious delicacy.

How to dry meat in wine

Bresaola is an Italian delicacy made from beef that is first soaked in wine before drying.

Unfortunately, such a product cannot be found on our shelves today, but do not despair, because you can prepare this snack at home.

Ingredients:

1 kg beef tenderloin;
1 kg sea salt (coarse);
nine tablespoons of black pepper (coarsely ground);
spoon of oregano;
spoon of thyme;
spoon of dried garlic;
spoon of rosemary;
a spoonful of hot paprika;
a spoonful of dried juniper berries;
250 ml dry red wine.

Cooking method:

To make jerky, it is best to cut the beef tenderloin into two equal parts.
Pour salt and coarsely ground black pepper into a container (for this you can take regular peas and grind them).
Place the pieces of meat in a separate container and sprinkle them well with a mixture of salt and pepper and pour wine. Cover the preparation and put it in the refrigerator for a week. During this time, the meat should change its color.
We take out the beef and dry it with napkins, as it must be completely dry.
Now we take the remaining spices, mix and thoroughly coat the meat - you should get a “fur coat” that wraps the meat tenderloin.
We place the pieces of meat on gauze, wrap them in several layers, tie them with food thread and hang them in the refrigerator for a week.

Bouquets of flowers made from beef jerky

Don't know what to give your man? Present him with a bouquet, not of flowers, but of beef jerky. What macho man would refuse meat, and especially such a delicacy? “Flowers” with delicate meat petals, among other things, are very convenient for decorating salads and appetizers on the holiday table. Creating a bouquet is quite simple if you know how to thinly slice meat.

To do this, take a piece of dried beef and thinly cut it into slices, which will serve as buds. Then we cut them lengthwise into small strips, that is, we make stems. We twist the buds from thin slices and use toothpicks to string them onto the prepared stems. We put the bouquet in a vase or tie it with a beautiful ribbon.

Storage of the finished product

Many people believe that dried beef should be stored in the same way as all other dried foods. Despite the fact that the delicacy has a long shelf life, it can spoil if a number of conditions are not met.

It is best to store jerky in an airtight container. Regular containers with a lid, vacuum seals or a sealed food bag are suitable for this purpose.
It is recommended to mark the packaging with the date of manufacture in order to know the degree of freshness of the product.
Different types of jerky should be stored separately.
Water and fat have a huge impact on the quality and shelf life of the dried product. Therefore, if you notice droplets of moisture or fat on the meat, remove them with a paper towel. Best of all, place napkins between the pieces of beef. They will absorb moisture, but you need to change them as they get wet.
Depending on where you store the meat, its shelf life depends. If you plan to keep the product in a cool place, for example, in a pantry, then such meat can be eaten for a month, but no longer. You can store meat in the refrigerator for six months and in the freezer for a year.

There are many recipes for making beef jerky and each country makes it differently. So, in South Africa, cane sugar is always used for marinade; in Pan-Asian cuisine, such a delicacy cannot be imagined without soy sauce, but the Turks always dry the meat mixed with dry fenugreek and other spicy seasonings. Try and implement one of the proposed recipes. You will definitely like the result!

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