Dried meat at home. Homemade beef jerky

Dried meat or Polendvitsa - delicious, fragrant dish Belarusian cuisine. It is easy to prepare, and the shelf life of homemade treats is long.

Raw cured meat can be cooked at home without much hassle

Ingredients

Bay leaf 2 pieces) Pepper mix 2 tsp Coriander 1 tsp Caraway 1 tsp Garlic 1 head Salt 3 tbsp Pork 1 kg

Servings: 8
Cooking time: 5 minutes

Delicious cured meat at home

Traditionally, the dish is made with lean pork, but beef or chicken are also suitable. In this case, the meat is drier.

How to cook:

Roll the meat piece in salt, mash well and put in a bowl with a lid. Place the container in the refrigerator for 2-3 days, periodically drain the juice that stands out.
Squeeze the garlic through a press, grind with spices and ground bay leaves, add a pinch of salt.
Roll a piece of meat in spices, put it on a piece of gauze or linen, wrap it with a thread like a sausage. Hang the meat in a room with dry air for 3-4 days.

The homemade delicacy keeps well in the refrigerator on the top shelf for about 14 days.

Dried chicken meat recipe

Ingredients:

Fillet - 3 pcs;
Finely ground salt - 0.5 stack;
A mixture of different peppers - 1 tbsp. l;
Spices - 2 tbsp. l;
Lavrushka - 5 pcs;
Cognac - 1 glass;
Vodka - 1 glass.

How to cook:

Grind lavrushka, mix with spices and salt, add cognac and vodka.
Spread the fillet well with spices, place tightly in a bowl, pour the remaining spicy mixture, cover and put in the refrigerator for a day.
Rinse the fillet from salt cold water, dry with a paper towel, wrap in gauze and dry for 5 days in a room.

The taste of chicken balyk is very similar to store-bought basturma.

Dried meat in Armenian style

Ingredients:

Veal - 2 kg;
Dry wine - 1 l;
Salt - 1.5 tbsp. l;
Ground pepper - 1 tsp;
Dried ground pomegranate - 1 tsp;
Garlic - 4 cloves.

How to cook:

Prick the meat with a fork in several places, generously sprinkle with salt. Put in a bowl and leave for 6 hours.
Drain the juice and blood from the meat, mix the spices and roll the meat piece in them. Put in a container, pour wine, press down with a load and leave for a week in the refrigerator.
Hang the meat to glass the liquid. Put between two planks, press down with a load and hold at room temperature 2 days.
Release the basturma from the load, wrap it with thread and hang it to dry for 5-6 days.

After this, the basturma is ready, but you can proceed to the second stage of preparation. After drying, roll the salmon again in spices with wine and dry for another 10 days. The finished delicacy is similar to raw smoked sausage.

Cooking jerky or dried meat at home is not so difficult - recipes with photos from the worldwide web and related culinary publications will help with this. This dish will decorate festive table, will give new taste sensations and become one of the most beloved, affordable delicacies. Before cooking, be sure to familiarize yourself with the rules of salting.

How to dry meat at home

Drying process - a kind cold drying products of organic nature. So, at temperatures up to 40 ° C, dehydration (drying) of the material occurs. It's complicated biochemical process, associated with the activation of special enzymes under the influence of the sun, against the background of a decrease in the moisture content of the product and the formation of protein-lipid complexes, which give the product a characteristic elasticity and taste.

Dried meat at home can be at room temperature in a well-ventilated area or using special dryers. It should be pre-prepared, remove fat as much as possible, because. when dried, it can turn rancid, then marinade if you want to give a special taste. The duration of processing depends on the type of meat, poultry, fish, as well as the size of the pieces. On average, drying takes from 3 to 14 days.

How to store

Ready-made basturma (the so-called dried meat) can be stored in a dry place at room temperature or in the refrigerator for up to a month. The second option is often used. If you decide to dry and store the basturma in the open air, for example, on a balcony or loggia, then it must be wrapped with parchment or a dry towel to protect it from pollution of a different nature, for example, the harmful effects of insects.

jerky recipe

on the Internet and cookbooks There are many recipes for making balyk, basturma. These publications often have instructions with photos and detailed description curing steps. Using these resources, the question of how to make dry-cured meat at home correctly will go off the agenda. Recipes involve curing pork, beef, chicken, fish, rabbit and even elk.

Pork

Preparation time: 17 days.
Number of servings: 8 persons.
Calorie content of the dish: 201 kcal per 100 g.

For this type of basturma, you need to choose low-fat parts of the carcass, for example, the neck. Dried pork can get bitter due to the high amount of fat, regardless of the method and duration of processing. This recipe, simple in terms of the number of ingredients, requires a long drying time, more than two weeks. This duration of processing guarantees a good degree of salting, refined taste.

Ingredients:

pork (neck) - 1 kg;
salt - 300 g;
red pepper - to taste.

Cooking method:

Wash and dry the pork pieces.
Pour some of the salt into the bottom of a glass or stainless steel saucepan. It is better to use a large cooking or sea salt.
Lay the pork on top of the salt.
Sprinkle the remaining salt over the pieces and refrigerate for three days.
After 3 days, remove the workpiece from the pan and rinse. Soak pork in cold water approximately 3-8 hours. Change water every hour.
Dry the pieces with a towel. Roll the pork in spices, for example, red ground pepper - it will give the basturma a piquant spicy taste. You can use other spices, for example, coriander, cardamom, cumin.
Wrap the pork with gauze, tie the ends well. Hang in a dry, warm place for two weeks. Turn over periodically.

Cooking time: 6 hours.
Servings: 5 persons.
Calorie content of the dish: 190 kcal per 100 g.

The method of drying meat was one of the first to preserve (preserve) products. This beef jerky recipe is perfect as an appetizer for weak alcoholic beverages. Basturma can become full-fledged, hearty snack or a treat. The recipe contains a lot of spices. With their set, any housewife can experiment, based on the taste preferences of her family.

Ingredients:

beef (veal) - 900 g;
Worcester sauce - 35 ml;
soy sauce- 25 ml;
tabasco sauce - 1 ml;
juniper (berries) - 6 pcs.;
dried cilantro (coriander) - 2 tsp;
ground paprika - 2 tsp;
ground black pepper - 2 tsp;
ground red pepper - 1 tsp;
dried garlic - 1 tsp;
brown sugar - 1 tsp

Cooking method:

Mix all dry spices, grind to a powder with a mortar or coffee grinder.
Cut the beef into 0.5 cm thick slices. To make the beef easier to cut, lightly freeze it beforehand.
Put the chopped beef pieces in a bowl, add the sauces and dry powder and dissolve the sugar. Mix everything thoroughly and leave to marinate for 40 minutes. in a cool place.
Place a baking sheet on the bottom of the oven. Hang the pieces of beef on the wire rack and let the marinade drain a little.
Turn on the oven in convection mode at 80°C. Cook for about an hour.
Lower the temperature to 50°C and continue cooking for another 2-4 hours (until done).

Chicken

Preparation time: 6 days.
Servings: 4 persons.
Calorie content of the dish: 57 kcal per 100 g.

Great option for raw smoked chicken breast for people who carefully monitor their diet. Chicken breast practically does not contain fat, dries well and absorbs the taste from spices. Rosemary and juniper berries give a spicy aroma, paprika - a sweetish aftertaste. In just a day, you will have a delicious and dietary dried delicacy ready.

Ingredients:

chicken (fillet) - 1200 g;
juniper (berries) - 6 pcs.;
sugar (sand) - 25 g;
salt (sea / table) - 5 tsp;
ground coriander - 1 tsp;
ground paprika - ½ tsp;
dried rosemary - ½ tsp

Cooking method:

Mix spices with 2 tbsp. l. salt and 1 tbsp. l. sugar, crush the juniper berries and rub the pre-dried breast with this mixture.
You can add a couple of tablespoons of cognac to the marinade if the basturma is intended only for adults.
Place the chicken in a plastic container, close the lid and refrigerate for 24 hours.
After a day, rinse the pieces of breast, dry and roll in your favorite spices.
In this form, hang the blanks and leave them in the open air for 3 to 7 days. By about 5 days, the meat reaches the desired condition.

Fish

Preparation time: 8 days.
Servings: 5 persons.
Calorie content of the dish: 86 kcal per 100 g.

Hanging fish at home is not a big deal. This type of meat is easy to dry, it lends itself well to salting. Cooking technology dried fish not much different from curing other meats. This particular appetizer recipe comes from oriental cuisine, prepared from a fish called silver carp. In this way, you can dry trout, salmon and other species.

Ingredients:

silver carp - 5 kg;
salt - to taste.

Cooking method:

Butcher the fish, cut off the head, tail, get rid of the spine. Rinse finished fillet.
Cut the fish in portions, rub with salt, put in layers in a glass or stainless steel container, sprinkle each layer with salt again.
Send in the refrigerator for 5 days.
Then rinse the fish and soak for 5 hours in cold water, periodically changing the water.
Hang the pieces outdoors or under a fan. Dry for 3 more days.
Store in the refrigerator, wrapping each piece in cling film.

Dried rabbit at home

Preparation time: 13 days.
Servings: 5 persons.
Calorie content of the dish: 150 kcal per 100 g.

Rabbit meat is rich in nutrients. It goes well with other foods, can serve an independent dish, including dried or smoked. This type of meat is low in calories. Rabbit dishes are eaten by real gourmets and people who follow the diet and its balance.

Ingredients:

rabbit (carcass) - 2 kg;
salt - 2 kg;
ground paprika - 4 tsp;
ground chili pepper - 4 tsp;
fenugreek - 3 tsp

Cooking method:

Wash the rabbit carcass, dry with a towel. Rub with paprika, then salt.
Salt the meat for 3 days, if the carcass weighs up to 2 kg, if more, then salt for at least 4 days.
After salting, wash and soak the meat for several hours, constantly changing the water.
Rub the meat with the fenugreek mixture and hot pepper.
Hang the carcass to dry for 10 days, if it is large - for 20 days.

How to wither moose

Preparation time: 20 days.
Number of servings: 25 persons.
Calorie content of the dish: 98 kcal per 100 g.

Outwardly, moose meat practically does not differ from beef, the meat is sinewy, has a dark red color. Suitable for people who adhere to the principles healthy eating, because considered environmentally clean view meat. Elk is tough, has a specific smell and taste, so a dried appetizer from this type of meat can safely claim the title of a delicacy.

Ingredients:

elk meat - 3 kg;
salt - 200 g;
water - 150 ml;
fenugreek - 3 tbsp. l.;
paprika - 2 tbsp. l.;
ground red pepper - 1 tbsp. l.;
ground black pepper - 3 tsp;
allspice - 3 tsp;
suneli hops - 3 tsp;
dried garlic - 3 tsp

Cooking method:

Rinse the elk, get rid of large veins, cut into rectangular portioned pieces with the expectation that the pieces will decrease by 3-4 times during drying.
in a container for food products fold the meat and sprinkle well with salt. Cover the container with a plate and place a weight on top. Send the elk in the refrigerator for 4 days.
After the allotted time, rinse the meat, then soak for 6 hours, changing the water every hour.
In a bowl, mix dry spices, dilute them hot water until the consistency of thick sour cream is formed.
Lubricate each piece thickly with spices, put in a container and send to cool for another 4 days.
Make a small puncture in the pieces, thread the twine and hang the meat to dry for 6-10 days.

Meat in the dryer

You can reduce the cooking time of basturma from any type of meat, poultry, fish using a special electric dryer. This method of drying is safer for human health. So how to wither meat if there is no electric dryer? You can also cook basturma using a slow cooker in stewing mode. If you decide to use an electric dryer, then the meat for drying must be prepared as follows:

trim excess fat and veins.
Cut into portions at least 2x2 cm in size.
Salt and cook for 15-20 minutes.
Put the boiled meat on the dryer trays.
Dry the pieces for approximately 15 hours at 70°C, but not more than 80°C.
The finished dried product can be stored in the refrigerator and at room temperature for several months.

Video

Dried meat is a delicacy that, as a rule, not everyone can afford to buy, since it is quite expensive in stores. And one can easily doubt its quality - after all, there are very few conscientious manufacturers who will not use preservatives, flavor enhancers, flavorings and other food additives in production.

But to cook this delicacy at home is not at all difficult and, by the way, much cheaper than buying ready product.

Meat selection

The choice of meat for jerky must be approached with extreme caution. Since it will not succumb during the cooking process heat treatment, there is a risk of infection with helminths and other pathogens various diseases. That is why meat must be taken from trusted suppliers who have sanitary certificates about their raw materials.

Dry-cured pork recipe at home

Cooking:

How to make dry-cured beef

Know the universal meat dish, which is suitable as an appetizer for beer, and for making savory and healthy sandwiches, and besides, it will not be a shame to serve it on the festive table? No? But I know! Raw beef meat! It is prepared without any difficulties, and the result will exceed all expectations. The meat is moderately dried and tender, with individually selected spices, and also without excess salt (in comparison with the store counterpart).

Ingredients:

beef tenderloin - 1.5 kg;
coarse sea salt - 800 g;
cognac - 50 ml;
red dry wine- 50 ml;
basil (dry ground) - 20 g;
rosemary (dry) - 20 g;
ground red pepper - 1 tsp

Cooking time: 8 days.

Calories per 100 g: 155 kcal.

Cooking:

To prepare a dry-cured treat, choose a beautiful piece beef tenderloin, peeled from the fat layer and cleaned from the film;
Prepare the curing mixture: in a deep bowl, mix sea salt, cognac, port wine, red pepper and aromatic herbs (basil and oregano);
Pour half of the salt mixture into a glass or plastic container, place the beef on top of it, and then cover it with the remaining half of the mixture. Close the container with a lid (if there is no lid, tighten it with cling film) and put it in the refrigerator for 24 hours;
After a day, remove the meat from the container and wash from salt residue. Then dry it thoroughly and wrap it in linen, tie it crosswise with kitchen string and hang it in a cool ventilated place for 7 days;
After a week, "Polandwitz" can be deployed. If you wish, you can grate the finished product with sweet paprika flakes - this will add aesthetics and complement the taste.

How to cook garlic chicken

Dry-cured chicken meat soaked in fragrant garlic is the most budgetary, but no less delicious option this variety of treats. Cost price chicken salmon- minimal, and the taste is simply amazing, so its attractiveness instantly increases, you can safely and without hesitation start cooking it.

Required Ingredients:

chicken breasts (fillets) - 4 pcs.;
coarse sea salt - 2 tbsp;
white crystalline sugar - 1 tbsp;
vodka - 50 ml;
a mixture of spices "Curry spicy" - 25 g;
mixture" Provencal herbs"- 15 g;
granulated garlic - 20 g.

Preparation time: 5 days.

Calories per 100 g: 145 kcal.

Meal preparation:

The first thing to do to prepare a delicious dry-cured chicken fillet is to prepare a high-quality curing mixture. To do this, in a deep bowl, mix sea salt, sugar, a mixture of spices "Curry spicy", "Provencal herbs" and vodka;
Next, prepare the breasts: free the fillet from the skin, bones, and also clean it from the film. IN glass containers lay out half of the curing mixture, spread it in one row chicken fillet, and then cover it with the second half of the spicy-salty mixture;
Cover the container with a lid and leave at room temperature for 8-10 hours;
After the specified time, wash the fillets from salt and dry thoroughly (this is very convenient to do with disposable kitchen towels);
Grate the drained breasts with granulated garlic (fresh is not recommended to avoid mold during the drying process), and then wrap in cotton cloth (envelope), tie with kitchen string and hang in a ventilated place;
After 4 days, dry-cured amber chicken meat will be completely ready for consumption. Cut it into thin slices and serve.

Tip: it is necessary to salt the meat in glass or plastic container, since the metal will oxidize during the salting process.

Bon appetit!

Dried or cured meat is a product with excellent palatability and high protein content. This good snack, a nutritious snack on the road and a wonderful addition to various dishes. Unfortunately, not many people know how to dry meat at home in order to preserve its taste. Let's fix this gap!

The advantages of a meat delicacy prepared on your own are obvious: the preservation of nutrients, rich taste, and the absence of artificial additives. In addition, homemade jerky is an economical and easy way to cook it deliciously. All that is needed for this is a large amount of salt, spices (although if you don’t like them, you can get by with just salting).

How to dry different types of meat at home?

Dried on own kitchen any meat is allowed: beef, lamb, pork, poultry and even game. But so that in the end the delicacy turns out in any case tasty, tender, really melting in your mouth and, moreover, retains all its nutritional properties, you should use slightly different cooking technologies and spices.

How to dry meat at home: a recipe for beef, lamb, game

Tough, lean meat, not as fatty as pork, it is advisable to marinate in brine before curing. It will turn out more fragrant and tender.

Ingredients:

500 g of beef, or veal, or lamb;
1 liter of water;
2 tbsp. l. salt;
1 st. l. Sahara;
2 bay leaves;
1 st. l. mixtures ground peppers(black, red, white, fragrant);
1 handful of juniper berries;
2 tbsp. l. hops-suneli;
1 st. l. coriander;
5 black peppercorns.

Cooking:

Rinse the meat and clean from tendons and films.
Prepare the brine. Boil water and add to it Bay leaf, peppercorns, sugar and salt. Boil everything for 2-3 minutes, turn off the heat, cool.
Put the meat in the marinade and soak in it for at least 5 hours, then put it in the refrigerator with the brine for three days.
After this time, drain the marinade.
Put a weight on the meat so that all the juice flows out of it.
Rub the juniper berries in a mortar and mix together with all the spices. Rub the meat with this mixture on all sides, wrap in 2-3 layers of gauze and refrigerate for 7 days.
After a week, take the future delicacy out of gauze, rub it again with spices and hang it in the pantry or on the balcony. Be sure to wrap it in gauze to protect it from insects. If there is no balcony or loggia, the meat can be stored in the refrigerator, turning every day. If the gauze gets wet, it needs to be changed.
The product will be ready in 12-18 days.
It can be stored in the refrigerator for about three months.

How to dry poultry meat at home?

This method allows you to cook a delicious dried delicacy faster than using a marinade, but it has a shelf life of only 1 month in the refrigerator. Drying poultry meat using the oven is not recommended. It is very tender and with such processing becomes too dry and tasteless.

Ingredients:

500 g of chicken meat;
2 tbsp. l. coarse salt;
2 tsp black ground pepper;
1 st. l. sweet ground paprika;
4 cloves of garlic.

Cooking:

Rinse the whole piece of meat, dry it, put it in a glass container (for example, a baking dish) and sprinkle liberally on all sides with salt mixed with seasonings, garlic and pepper passed through a press.
Stretch a layer over the dishes food film and press down with a plank with a load.
Put everything in the refrigerator for a day.
At this time, the meat will actively secrete juice. Do not drain it: the product will be more tender.
When the day has passed, remove the semi-finished product from the refrigerator, rinse it from salt, dry it with a paper towel, rub it again with spices and garlic and again put it in the cold, wrapping it with gauze.
Leave the chicken in the refrigerator for another day.
The finished delicacy is wrapped in parchment paper and store in the cold for no more than 1 month.

How to dry meat at home?

This method of preparing a dried delicacy is ideal for pork, which is high in fat. Thus, the meat cooks much faster than when dried in the refrigerator, but it also turns out drier. However, if you use it to make soup or stew, it quickly restores its properties.

Ingredients:

1 kg of pork;
2-3 tbsp. l. coarse salt;
3 art. l. mixtures of dry vegetables (carrots, onions, garlic, dill);
3 art. l. fragrant herbs;
1 tsp ground pepper.

Cooking:

Rinse the meat, remove the tendons, dry.
Mix salt with herbs and spices.
Liberally rub a piece of pork with the resulting mixture on all sides and put it in the refrigerator for two days. Rotate periodically (2 times a day is enough).
After this time, remove the meat and cut into thin long strips (the thickness of the pieces should not be more than 1 cm).
Lay the pork on the rack in the oven in a single layer. You can use a baking sheet, but then be sure to line it with cotton cloth or parchment paper.
In the oven, set the temperature to 50 0 C, be sure to open the door slightly and dry for 10 hours.

1. Take the balykovy part of pork. Carefully clean the pulp from the film. Then rinse under running cold water and pat dry with a paper towel to remove excess moisture. Cut the pulp into several pieces. Then roll it in in large numbers salt.

2. Arrange the meat in a glass dish. Pour in the vodka. Place a plate on top, on which place a heavy weight. Put everything in the refrigerator for 3 days. Turn the pieces of meat every day so that it is well salted. Make sure that the pieces of salmon are covered with juice from meat mixed with vodka.

3. After 3 days, remove the meat and wash off the remaining salt with cold boiled water. Pat dry with paper towel. The meat has hardened and changed color.

4. Prepare spices. To do this, mix black pepper with sweet peas, a mixture of coriander. Grind all the spices in a mortar and add the lava leaf broken into small pieces to the mixture. Combine with dried garlic powder, ground chili, paprika, dry herbs.

5. Rub the salted meat with the spice mixture. Roll the balyk on each side. To dry meat, wrap it in cotton cloth or several layers of gauze. Tie the bundle with twine, leaving a loop to hang it in the pantry. After a day, hang it to the window in the kitchen for a day. Keep changing places. Balyk is cured for at least 5 days. The pulp will become dry. The cut will change color, will not be red, will harden. Serve the meat thinly sliced.