Home-made jerky: a classic recipe and gourmet fantasies

At home, meat can not only be baked in the oven, but also salted, dried, and wilted. If everything is done correctly, then not only the tenderloin of beef meat cooked in this way will be tasty, but even horsemeat. So, we get the meat right with our recipes with photos and an interesting video at the end of the article, where you will be shown the intricacies of cooking jerky.

Homemade basturma bypasses even nutritious foods such as fish and seafood. On average, drying in a well-ventilated room or dryer takes three to seven to ten days. Subsequent storage in the refrigerator allows you to increase the shelf life to one month.

Cured meat: basic cooking techniques

Home-made jerky is an exclusively natural product that does not contain any chemicals and aromatic additives. Pieces are free of moisture due to proper processing and drying. Two methods are used to prepare the delicacy - the dry method and soaking in saline solution (brine).

Dry way

Features. Using the dry method to make jerky from pork or beef is quite simple. You can experiment with spices, seasonings, enhance the aroma and degree of salting of the pieces. It is better to use fresh tenderloin without fat and veins.

What to prepare:

• beef or pork - 1 kg;
• ground black pepper - two to three tablespoons;
• burning red ground pepper - one teaspoon;
• sea ​​salt (coarse) - 0.7-1 kg;
• ground paprika - three teaspoons;
• chopped dried garlic - one teaspoon;
• cognac - two tablespoons;
• Provencal herbs - one tablespoon (as many as possible);
• ground coriander - optional.

How to do

1. Strip meat from fat, rinse, cut a large piece into a couple of parts.
2. Dry with a paper towel.
3. Prepare a mixture for salting. Mix coarse sea salt with black pepper and add cognac for softness. Pour half of the mixture into the bottom of a wide container.
4. Put the pieces, completely cover them with the remaining mixture.
5. Tighten the container with cling film or cover tightly.
6. Put the beef in the refrigerator for a day, pork for 72 hours. Periodically drain the liquid and add salt.
7. Dry the meat, coat with a fragrant mixture of the remaining ingredients. You can add any herbs as desired (rosemary, thyme, basil).
8. Wrap blanks with several layers of gauze, tie with a thread.
9. Hang in the refrigerator or on the balcony (at a temperature of 4 ° C and above).
10. Dry beef for ten to 14 days, pork for about three weeks.

Soaking in brine

Features. To make pork, lamb or beef jerky at home, turned out tender and fragrant, you will have to spend about two weeks on its preparation. It is necessary not only to soak the pieces in brine, but also to salt them well, to sow in a cool room. It is better not to buy frozen food, you only need to take fresh meat from trusted sellers.

What to prepare:

• meat tenderloin - 1 kg;
• sea ​​salt - 170-200 g;
• filtered water - 1-1.5 l;
• ground black pepper - one teaspoon;
• hot ground red pepper - one teaspoon;
• dried garlic - one and a half teaspoons;
• mustard powder - half a tablespoon;
• ground paprika - two teaspoons;
• other spices to taste.

How to do

1. Cut the veins from pieces, rinse them and dry them.
2. Prepare brine - concentrated saline. Boil water, cool to a warm state, gradually pour a spoonful of salt and dissolve it. As soon as the crystals cease to dissolve - brine can be used for salting.
3. Dip the meat pieces in the salted solution, wait for the liquid to cool. Remove for a day in the refrigerator.
4. Get the meat that has changed color, put on a slightly tilted cutting board. Press against the top with oppression.
5. For a couple of hours, while the liquid flows, prepare an aromatic mixture. Mix all the seasonings, adding extra spices to taste.
6. Roll a piece in the mixture, rub it with your fingers. Wrap the workpiece in gauze, tie with twine.
7. Hang beef in the refrigerator for 12-14 days, pork - at least 20.

Mouth-watering variations

Tasty, aromatic and hearty meat products can be served as a separate dish for cold beer, strong alcohol, or added to salads, combined with meat cuts. The recipes below will help to prepare an unusually mouth-watering product using old methods and modern kitchen appliances.

In Armenian

Features. To cook jerky at home according to the recipe of Armenian cooks, you need a minimum of products. Armenian basturmu from other appetizers will be distinguished by an indescribable delicate aroma of spices and excellent taste. It is better to buy pork for drying, choosing long strips along the back (langet).

What to prepare:

• Langet - 0.8-1 kg;
• salt - a tablespoon with a slide;
• garlic - five cloves;
• sugar - two tablespoons;
• spices (laurel, ginger, fenugreek, pepper, marjoram) - to taste;
• dry pomegranate seeds;
• homemade red wine - one bottle.

How to do

1. Cut the meat into pieces about 40 cm long, about 10 cm wide, and no more than 5-6 cm thick.
2. Make a special marinade. Stir seasonings and spices, pomegranate seeds, sugar, salt in homemade red wine.
3. Pour meat strips with marinade, squeeze them with oppression.
4. Soak for about a week in the refrigerator.
5. Take out the pieces, let the liquid drain, put them between two wooden cutting boards, press down with oppression. Leave for 12 hours.
6. Spread dry meat with spices diluted with wine until the consistency of thick mashed potatoes. Repeat the procedure for another three days.
7. Send pieces wrapped in gauze to a dry, cool place to dry, dry for about ten days.

In Belarusian

Features. In order to make a delicious do-it-yourself do-it-yourself (this is what Belarusian dried meat is called), you do not need to use any preservatives other than salt. It can be stored for a long time, without fear of spoiling. For drying, it is better to choose tenderloins from the lumbar or dorsal part of the pork carcass.

What to prepare:

• tenderloin, loin or chop - 7 kg;
• coarse salt - 350 g;
• ground red and black pepper - to taste;
• garlic - two heads;
• ready seasoning - two packs;
• cumin seeds, coriander.

How to do

1. Cut the carbonate into pieces, cut off the fat, rinse, dry.
2. Holding the pieces over the basin, sprinkle them with salt, then rub the grains with your fingers. It is better to wear gloves if there are wounds on the hands.
3. Fold the pieces in a basin, pan, cover with a lid, a towel, squeeze with oppression. Put in the refrigerator or put on the balcony.
4. Keep under load for five days, turning the meat daily, draining the water.
5. Take out and dry the pieces.
6. Mix all the seasonings, crushed garlic, and spread the mushrooms with the gruel.
7. Put it in the basin again, cover with a towel, put it in the refrigerator for a day.
8. Now wrap in gauze cuts, tie with twine, and hang from the ceiling on the veranda or loggia.
9. Wait seven to ten days, making sure that the temperature in the room does not rise above 17-18 ° C.
10. Store in gauze on a refrigerator shelf.

In the oven

Features. This jerky recipe at home is suitable for those who do not like to wait a long time for a tasting. The whole cooking process can take only five to six hours. You can taste the jerky dried in the oven immediately after cooling.

What to prepare:

• veal or beef - 0.9-1 kg;
• Worcester or soy sauce - a third of a glass;
• coriander or dried cilantro - two teaspoons;
• ground red and black pepper - one teaspoon each;
• dried garlic - one teaspoon;
• salt to taste;
• liquid smoke is optional.

How to do

1. Stir all the spices, grind until smooth in the mortar.
2. Cut the beef into slices with a thickness of 0.5 cm. If it is frozen, previously thaw naturally.
3. Put the chunks in a dish, mix with the sauce, add salt and spices.
4. Marinate for at least 40 minutes.
5. Place the pan on the bottom of the oven. Hang the pieces on a wire rack, letting the marinade drain.
6. In convection mode, cook beef for about an hour at 80 ° C.
7. Reduce the temperature to 50 ° C, cook for another two to three hours, until it dries.

In a slow cooker

Features. In the kitchen "assistant" - a slow cooker - you can also wilted home basturma. Pork, turkey will do, but it’s easier to cook jerky chicken in a smart device. The only drawback of the method is that even in a large multi-cooking bowl it will not work to fit many pieces.

What to prepare:

• skinless chicken breast or filet - 0.8 kg;
• sugar - 60 g;
• salt - 50 g;
• garlic - two cloves;
• vegetable oil;
• aromatic herbs;
• spice.

How to do

1. Wash, dry, coat the fillet with a mixture of sugar and salt on all sides.
2. Transfer to a glass bowl, put in the refrigerator for three days.
3. Rinse the chicken. Mix spices and spices in a bowl with garlic gruel, vegetable oil, grate the fillet with this mass.
4. Wrap in gauze, a couple of days to dry in limbo.
5. Transfer the pieces to a baking bag, wrap, make three or four punctures with a toothpick.
6. Cook in a slow cooker in the "Extinguishing" mode for at least 60 minutes.

You can flesh meat at home in any way, but it is better to first try basturma away to experience the taste and aroma of this delicacy. If you like the ratio of salt, seasoning and spices, repeating the recipe is not difficult.

Reviews: “Delicious just”

I rub any meat with salt and spices ground in a mortar, but I try not to take a thick piece, I divide the carbonate in half along. I put the grated meat for a couple of days in a bag on the shelf of the refrigerator, then I take it out, sheathe with gauze and hang it on the street. I try to do this meat from February to April, because it is not very hot and there is a lot of ultraviolet light in the sun, flies still do not fly. The meat purchased on March 22 was eaten for Easter, as dry as basturma, simply delicious.

Petrovna, http://forum.ditenok.com/showthread.php?p=3683038

I have done pork tenderloin several times and can share several nuances.
1. Salt must be taken only coarse sea. She soaks the meat very well and does not salt it.
2. The time for spilling depends on what kind of meat you want to get. Softer or drier. If it’s softer like prosciutto, then 12 hours is enough for 1 kg of meat, if it is drier like basturma, then a day. After all, salt both salts out meat and removes moisture from meat.
3.Spices, this is generally your complete fantasy. In the markets there are now many different traders selling all kinds of seasonings. They will pick you up to your taste and give advice.

Dmitriy, http://www.iamcook.ru/showrecipe/1019

Wash the breast dry, grate with spices, remove for a day in the cold, it will release water, take it out in a day, wash, dry, rub with salt and spices in a new gauze and another day in the cold, that’s the whole recipe, easier than light, but the meat is tough we love that. I took spices: black pepper, red, paprika, garlic, salt.

Alenka_ Diaper //, http://www.babyplan.ru/questions/142589-vyalenoe-myaso-sekrety/

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