Homemade pulled pork? Unfortunately, this is not a product that can be made in a couple of hours. However, there are a number of advantages that force you to make it at home. First of all, here you know for sure that no preservatives or other harmful additives were used - we are talking about a 100% natural and healthy product.
The resulting dish will be exquisite and defeat its store-bought opponent in all respects - and the costs will be lower, and the taste will be much richer, since it is not provided by artificial flavors. In a word, it is possible and even necessary to dry pork at home - so let’s look at how it’s done.
How to choose meat?
Having inquired about the rules for choosing meat for drying, we come across a widespread opinion that pork is not the best option for creating such preparations for future use. The fact is that the drying process itself involves the use of dry, dense meat without inclusions of fat, so fermentation is not so successful, and there is a high risk of simply spoiling the raw materials. In addition, pigs quite often suffer from worms, and their eggs can even be present in meat, which, naturally, does not improve the properties of the finished product.
From all of the above, we draw the obvious conclusion that it is undesirable to use meat from the body of a pig - it is where fatty deposits usually accumulate. The optimal choice for withering may be the neck, or even better, a pork leg or tenderloin, but you should not blindly focus on these parts - it is advisable to choose less juicy meat, since in the end this is more correct. The meat of young animals is usually not used for such culinary experiments - they are quite tender and do not have a high density.
Considering that worm eggs in pork are not such a surprising rarity, you should carefully select raw materials based on your own safety criteria. If you decide to buy meat in a large supermarket, then you can be confident that the product has passed a sanitary inspection.
However, even such relative certainty is better than buying meat at an ordinary market - there, as a rule, no one is interested in consumer safety. When purchasing basic raw materials, be confident in the seller - to do this, at least track the news in your region and see if there have been any recent cases of contamination with such meat.
As we have already understood, no one can give a 100% guarantee of the absence of infection in meat, so the main hope is still placed on the method of preparation. Here, too, not everything is so simple, because heat treatment has always been considered the most effective method of destroying infection, however, dried pork does not undergo it at any stage of cooking. Concern for consumer safety here rests entirely with salt, which itself can inhibit the vital processes of microorganisms. For this reason, experts recommend that you be very zealous in following the preparation technology and under no circumstances start eating before the time specified in the recipe has passed, even if the dish seems to be ready.
How to cook at home?
Dried pork, contrary to popular belief, can be different and vary significantly in taste. It will not be possible to cook it in Spanish to make the increasingly popular jamon at home, since this requires a large dryer with special temperature and humidity conditions. But it is quite possible to cook pork, which is called balyk, although this is done in different ways.
There are quite a lot of different recipes for dried pork with spices, but we will consider only the three simplest, and therefore most common, options. In all three cases, the beginning of the procedure looks the same - first of all, you should rinse the raw material well, let it dry completely, and then cut it into medium-sized pieces, no less than 400 and no more than 800 grams.
To prepare dry-cured meat, it is advisable to use not ordinary table salt, but special nitrite salt - all industrial production of such products in our country has been using only this variety for several decades, since it destroys the structure of meat fibers less.
Wet method
Here the name speaks for itself - the meat is salted not just with salt, but with brine. The latter is prepared at the rate of 5 tablespoons of salt per liter of water - the norm is a raw egg, which will not sink in such a liquid. In addition, for each liter of water add a tablespoon of sugar (prevents the meat from losing its usual reddish tint), 20-25 balls of allspice and about five bay leaves. The brine is not ready immediately after mixing - it needs to be boiled for another 2-3 minutes, and then strained off all excess and cooled.
The resulting liquid is poured into a chemically neutral container (glass, ceramic or enamel-coated), and the meat is placed there. The vessel should be large enough, there should also be a lot of brine - the meat should float and not lie on the bottom. In this form, the raw material is salted in the refrigerator for 2-3 days, during the procedure it is turned over at least ten times. When the pork is salted, it is removed and placed under pressure for an hour to squeeze out the moisture.
The seasoning mixture is prepared as follows - it requires 200 grams of dry garlic, 50 grams of coriander, 40 grams of basil and dill, as well as 20 grams of ground black and red pepper. Pieces of pork are thickly coated with this mixture, and then they are tied in gauze and hung in this form in a place with access to fresh air. The product reaches the condition in 3-5 weeks - the longer, the tastier. The degree of readiness is determined by smell and appearance.
Dry method
This method is very similar to the previous one, only there is no brine here - the pork is simply sprinkled with large crystals of salt so that the meat is not visible through them. You can also add a little well-aged cognac to the salt - this will have a positive effect on the taste and aroma of the finished dish. This method of salting requires a little more time - 3-4 days in the refrigerator, but you will have to turn it over just as often. The salted product is cleared of salt and washed, and then wait until the meat dries and continue the procedure as described above - from the moment of coating with seasonings.
Combined method
To prepare corned beef using this method, first do everything exactly as described in the section on the dry method. The difference is that after salting, the meat is not sent to dry, but placed in a specific brine - per liter of water, take a glass of apple or wine vinegar, a tablespoon of salt and three or four cloves of garlic, previously passed through a crush.
This marinade should completely cover the pork in the vessel - the meat is kept in it for about 12 hours, after which all moisture must be carefully removed from the meat surface using a soft cloth. At the end, the procedure is no different from the others - the meat is dumped in spices and dried.
Air drying rules
Above we have already briefly described the conditions in which pork must hang for the process to proceed correctly. However, let’s add a few more fundamental points that cannot be ignored:
- the composition of the seasoning mixture can be varied according to your own taste, but excluding red pepper from it is unacceptable - it duplicates the functions of salt and kills everything harmful;
- although the meat is supposedly being dried, it cannot be hung in the sun - this will cause it to rot and not wither, so it should hang in the shade;
- The most important point for drying is good air circulation, therefore in cool seasons the pork can even be hung on the balcony, or even placed on the kitchen window, provided that the window is open and constantly provides a flow of fresh air;
- In summer, an additional danger to dried meat is posed by flies that can infect it with some kind of bacilli, so experienced people advise drying the product directly in the refrigerator, hanging it between the shelves.
No matter how the procedure is organized, individual pieces should not touch each other - we did not cut them so that there would be no access to fresh air to individual edges.
Accelerated method
In fact, a certain analogue of dried meat can be made in an electric dryer or even an ordinary oven with a temperature control function, however, let’s say right away that the final product will be somewhat inferior in taste to what was prepared “naturally”. However, it is often still tastier than the store-bought version, and the preparation time in this case is much shorter than that of classic dry-drying.
The first difference is that the raw material is usually not cut into large pieces, preferring slices about a centimeter thick as the main shape. Before drying, pork must be marinated for an hour in a special marinade, which has specific ingredients, but requires the selection of proportions at your own discretion. Vegetable oil and lemon juice, soy sauce and any spices, sugar and mustard - all this is added in the quantity that you yourself consider necessary. Naturally, the flavor notes of the finished product depend on the proportions - whether it will be sour from lemon or spicy like mustard or pepper.
The pickled slices are placed on the oven rack or trays in the dryer. The optimal temperature for drying, simulating drying, is considered to be 60 degrees, while the oven or dryer should maintain maximum convection, that is, provide full access to fresh air so that the meat gives up as much moisture as possible. In this form, the pork dries for about 3-4 hours, after which it needs to be turned over and dried for the same amount on the reverse side.
As with most other recipes, the speed of readiness is highly dependent on both the characteristics of the raw materials and the capabilities of the equipment, so readiness is determined not so much by time as by smell and appearance. Unlike meat dried using the “natural” method, such dried-cured pork will be somewhat softer, which may attract even more gourmets to such a recipe.
In ancient times, when drying was perhaps the only way to preserve meat for a fairly long period, it was not left for the distant future - it was often eaten little by little until hunters brought new prey. Today, only fairly rich people eat such food, so the delicacy can be stored in the refrigerator for a very long time if you initially had a lot of supplies of raw materials.
The maximum shelf life of dried meat is 12 months, but in any case, the fundamental requirement for it is that the packaging is sealed. Moisture will gradually remove the salt, and then the product may spoil, so the most reliable way to preserve it is to place it in a tightly sealed container or similar bag, and then store it in the freezer. Experience shows that freezing does not spoil dried pork at all, so you can safely expose it to extreme temperatures.
Storing such pork is permissible simply in the refrigerator, but then the period is reduced by half - to half a year.
However, if you really want to store the product for months, you should take additional precautions - the meat is cut into relatively small pieces, which are individually wrapped in parchment or simply transferred with napkins so that such packaging absorbs condensation, preventing it from washing out the salt.
To learn how to cook dried pork at home, watch the following video.
Cured meat is prepared according to Spanish recipes from the hind leg of a certain breed of pig, and the pigs are fattened using a special technology. The result is a delicious dish, superior in nutritional value and calories to basturma. A positive property is that the cholesterol content is low compared to pork meat prepared during the process of boiling, stewing, frying. For athletes, it is a storehouse of protein and tyrosine, which is synthesized from protein during the drying process. The substance is involved in metabolism, stimulates the functioning of the endocrine system: the thyroid gland and adrenal glands.
Prosciutto
In Italy, jamon is called prosciutto. Italian ham is prepared in one piece - the back of the pork - for a year, and is distinguished by its delicate taste and soft texture. Pork contains 18 grams of fat, 25 grams of protein, 3 milligrams of carbohydrates. Nutritional value – 270 kilocalories.
Speck
Cured ham consists of pieces of the hind leg of pork, salted with garlic and juniper. Pork is smoked at a temperature of 20 degrees, after which the ham is “aired” for six months. Nutritionists claim that speck contains the least amount of salt and fat among dried meats.
Tip: choose dark-colored meat. Bright signals a “tarnished” reputation - the meat has been exposed to chemical additives and preservatives.
How to use
Sports doctors recommend taking jerky for training. A snack after intense exercise is calculated proportionally, in the ratio: proteins - 9 parts, fats - 7, carbohydrates - 3. Dry meat slices correspond to the proportions if you eat meat with a piece of bread. In the “stationary” version, eat thin slices of the meat product with a portion of green vegetables, which neutralize the effect of table salt. At one meal after training, eat no more than 50 - 100 grams of meat. This is the daily norm.
Sources of similar protein include sports supplements with creatine, protein shakes, and canned tuna. You should diversify your protein foods whenever possible.
Contraindications and harm
In addition to its beneficial properties, dried meat also has negative effects. To break down beef fat, the body produces an increased amount of digestive enzymes, lipase. And this is a load on the bile ducts, liver and pancreas. If you suffer from chronic gastritis, pancreatitis, or stomach ulcers, exclude dry-cured beef from your diet.
Red meat contains purines, which when broken down produce uric acid. Large crystals do not dissolve in the body and lead to gout. Abuse of basturma leads to joint pain, osteochondrosis, and deformation of the metatarsal joints of the big toe. In the latter case, surgery cannot be avoided.
Excess weight and kidney disease are an absolute contraindication to consuming dry-cured meat. In a hopeless situation, when during a long journey only dry meat has been preserved from food, calculate the norm: no more than half a gram of salt. This amount is contained in two transparent slices of the product.
In general, dried meat is a healthy and “convenient” product for athletes and travelers. Long shelf life in a warm place, the content of proteins and microelements will help you out in extreme situations. A suitable snack during long periods of physical activity.
Italian pot roast.
Very, very flavorful meat!
Cooking time: 4 hours
Servings: 12
Difficulty of the dish: #m4_of_5
Similar recipes: #cook_meat #from_beef
You will need:
2 pieces of beef shoulder
Roasted red pepper (you can make it yourself or buy ready-made in jars) 300 g
2 jars artichokes
6 sun-dried tomatoes
2 bows
1 liter of meat broth
2 tablespoons parsley
6 cloves garlic
1 glass Wine (white or red)
2 tablespoons flour
salt and pepper to taste
340 g egg noodles
Fresh herbs
How to cook:
1. Preheat the oven to 250 degrees.
2. Throw the beef into a large saucepan. Top with roasted red peppers, artichokes, and sundried tomatoes. If the dried tomatoes are in oil, add a tablespoon of oil. Add the onion, garlic and meat stock, then cover the pan and cook in the oven for four hours.
3. Remove the pan after four hours and test with a fork to confirm that the meat is falling apart. (If not, return to oven for 30 minutes until cooked through.)
4. Using a slotted spoon, remove peppers, artichokes, onions, garlic, sun-dried tomatoes and place them in a separate container. Remove the meat and place it in another separate container. Place in the refrigerator for several hours or overnight. When you are ready to serve the roast, remove the meat and vegetables from the refrigerator and reheat them.
5. Boil egg noodles according to instructions. Drain, rinse and set aside.
6. Remove the pan from the refrigerator and carefully skim any solidified fat on top of the liquid. Discard the fat. Mix flour with 1/2 cup broth and set aside.
7. Add the wine to the broth, then bring it to a boil over high heat. Boil the liquid for several minutes until the level is reduced by at least half. Then add the flour mixture with broth. Bring to a boil. The sauce should be thick enough.
8. Place noodles on a large platter, add pieces of meat and whole artichokes and peppers (and garlic cloves!) all around the meat. Spoon the thick gravy over the top and garnish with chopped fresh parsley.
Serve immediately!
traditional recipe for sun-dried tomatoes with garlic. Many recipes, especially in Italian cuisine, often mention sun-dried tomatoes. They are added to pasta, salads, pizza, and sandwiches are made with them. Of course, you don’t have to make sun-dried tomatoes yourself; you can buy them in the supermarket, but the taste of homemade ones is still different, and, of course, for the better.
Typically, sun-dried tomatoes are made with herbs - parsley, dill, cilantro or basil. Today I suggest you supplement the traditional recipe for sun-dried tomatoes with garlic. It gives tomatoes their unique piquant taste.
To prepare sun-dried tomatoes with garlic you will need:
Tomatoes 1.2 kg
Salt 3 tsp
Olive oil 150 ml
Garlic 10 cloves
Parsley 1 bunch
Ground black pepper
Preparation:
Rinse the tomatoes well and dry a little.
Remove the stems and cut the tomatoes into halves.
Line a baking sheet with foil and grease well with olive oil. Place the tomato halves (flesh side up) on a baking sheet and sprinkle them with salt and pepper.
Wash the parsley, dry well, chop finely.
Gently sprinkle the tomato halves with herbs.
Place the baking sheet in the oven and dry them at a temperature of 120-130 degrees for 2-2.5 hours. Then turn off the oven, but do not remove the tomatoes. Leave them in the oven overnight.
Peel the garlic and crush each clove with a knife.
Wash and warm a small glass jar, approximately 250 ml.
First put the crushed garlic in it, then lay out the dried tomatoes tightly.
Pour olive oil over everything and close the lid. Keep refrigerated.
White chocolate and dried tangerine cupcakes.
Ingredients:
Sugar 0.5 cup.
egg 1 piece
vanillin 0.25 tsp.
butter 0.25 cup.
milk 0.25 cup.
flour 1 cup.
baking powder 2 tsp.
salt 0.25 tsp.
white chocolate 80 g
dried mandarin 40 g
Can be replaced with blueberries or cherries
Preparation:
Beat egg, sugar, vanillin, butter into a homogeneous mass.
- add milk, beat again
- chop the chocolate - I got not just white, but with cranberries and nuts it’s even tastier
- finely chop the tangerine, who doesn’t like it - I make a rather specific taste in season with blueberries and cherries, no worse
- mix flour, salt, baking powder, chocolate, tangerine well so that everything is evenly distributed over the dough
- mix both parts of the dough, it will come out like very very thick sour cream... if it’s thick, add a little more milk and stir
- put in molds, almost full, I have 6 large muffin molds and 1 small one came out
- bake at 170 degrees in a preheated oven for 25-30 minutes until the top is golden, check with a match for readiness..
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Recipe for sun-dried tomatoes Every housewife has foods in her refrigerator that should always be there. I have recently included sun-dried tomatoes in this category of products.
I make salads with them, add them to pasta and bread, and eating a slice of sun-dried tomato with a slice of rosy and fragrant bread for breakfast is so delicious... In general, such tomatoes can be used in many dishes.
In this post I will tell you how to make sun-dried tomatoes. Believe me, it's very simple!
To make sun-dried tomatoes you will need:
Tomatoes are not large - the so-called “fingers” variety is better
Coarse salt is better
Any herbs to your taste - I take dried basil and finely chopped dill
Vegetable oil
Garlic
Step-by-step preparation:
Wash the tomatoes, dry them and cut them into halves. If the tomatoes are too fleshy and not dense, then we take out the seeds along with the partitions and the liquid.
Place baking paper on a baking sheet and place the tomatoes cut side up.
Salt the tomatoes, sprinkle with your favorite herbs and lightly sprinkle with vegetable oil.
Place the tomatoes in the oven for 4-5 hours at a temperature of about 80-100 degrees.
We transfer the sun-dried tomatoes with chopped garlic (pre-wash the garlic and let it dry) in layers into a jar and fill it with vegetable oil.
After filling with oil, you can sterilize the jars in boiling water for 20-30 minutes, then the sun-dried tomatoes will be stored for a very long time.
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Wheat cereal with grapes, dried cranberries and nuts
http://3vilki.ru/vtorye-bluda/kashi/1040-pshenichnaya..
Ingredients:
100 g wheat cereal
100 g grapes
50 g dried cranberries
50 g pecans
5 sprigs of parsley (leaves only)
1 tsp. vegetable oil
salt, pepper to taste
Preparation:
1. Soak cranberries in warm water for 30 minutes.
2. Boil the cereal according to the instructions on the package.
3. Chop the nuts, cut the grapes in half, remove the seeds.
4. Finely chop the parsley.
5. Mix warm cereal with the remaining ingredients and serve immediately.
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Italian style party appetizers. Ingredients
chicken breast - 1 piece
sun-dried tomatoes - 15 pcs
olives - 30 pcs.
Mozzarella - 15 small balls
Garlic - 1 clove
Oregano - 1 tablespoon
Olive oil - 2 tablespoons
Wheat flour - 2 tablespoons
salt and pepper - to taste
Cooking method
Cut the chicken breasts into approximately 2 cm squares. Sprinkle them with salt, pepper, oregano and flour. Fry in hot oil until golden brown (add a little crushed garlic clove). Cool.
Cut sun-dried tomatoes in half, mozzarella into cubes.
We prick the skewer with stuffed olives, cheese, tomatoes and chicken, in any order.
Drizzle with balsamic vinaigrette before serving
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Dried meat INGREDIENTS:
2.5 kg pork neck in one piece
- 1 kg salt (non-iodized)
FOR THE BRINE:
1 liter apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary
- 1 tsp ground black pepper
- 1 tsp ground red pepper
FOR "BREADING":
100 g salt
- 20 g ground black pepper
- 20 g red hot pepper
- a handful of fennel seeds (not used)
PREPARATION:
Pour salt into a large bowl and place a piece of meat.
Sprinkle the remaining salt on top so that the entire piece is covered in salt. Cover the bowl with foil and refrigerate for 72 hours.
After 3 days, remove the meat and wash it to remove salt and any secreted liquid under running water. On a cutting board, shape the meat into the correct shape.
At this time, prepare the brine (aljata) by mixing all the ingredients.
Wash the meat in this brine, thereby removing the smell and at the same time the meat will absorb the ingredients necessary for drying.
Without wiping the meat, place it in an oblong dish where the “breading” has been prepared in advance.
While boiling the meat, bread it well, so that there is no free space left.
Prepare parchment paper (I used baking paper). Wrap the meat in it, tie it tightly with twine, giving it a rounded shape. Remember that the meat will shrink in size as it dries.
After time has passed, remove the parchment paper and wrap it in clean paper and store in the refrigerator.
Slice thinly... yes with freshly baked ciabatta... mmmmm.... it would be nice to pour some good dry wine and enjoy...
We really enjoyed! Only I thought it was too spicy - so I scraped off almost the entire layer of breading and sprinkled it with dried basil... and it’s better to reduce the salt in the breading...
Sausage knife: for poultry or fish that has already been prepared. Blade 8 to 15 inches (20 to 38 cm) long; enough to cut portions in a few movements. Can be used for cutting tough meats (blade is thick)
Roast beef
Pork …
Or with a flexible blade for soft meat:
Ham
Fried chicken
Smoked or dried fish...
Some of these kitchen knives come with a fork to help support the meat while slicing.
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Kitchen(N)elly - Chicken breast stuffed with cheese, tomatoes and basil
Chicken breast stuffed with cheese, tomatoes and basil
Serves 4
4 chicken breast fillets
8 basil leaves*
4 pieces of mozzarella (suluguni, any other cheese)
2 zucchini (baby squash**)
tomatoes (several pieces for stuffing, cut into slices)***
2 tablespoons lemon juice
a little pepper and salt
Preparation:
- Heat the oven to 180C.
Wash the meat, dry it and cut it carefully almost in half lengthwise, but not all the way to the end, to create a pocket that we will stuff. Salt and pepper the meat and put in a piece of cheese, tomato and a couple of basil leaves, secure along the edge with a wooden stick
Wash the zucchini, peel it, cut lengthwise into 8 slices 4 mm thick. Place the zucchini slices in a greased baking dish, top with the fillets and sprinkle with lemon juice. Cover with foil and bake in the oven for 30 minutes.
Serve the breast on zucchini slices (remove the sticks first). You can boil pasta, potatoes or rice as a side dish.
Notes:
* no basil? Take a spinach leaf. No spinach? Take a parsley leaf or a sprig of dill. Tarragon goes well with chicken.
**optional, can be omitted. The first photo shows that this time the dish was served simply with salad.
*** as an option, you can use baked or sun-dried tomatoes. Dried ones can be used canned in oil or regular ones. Pre-soak the dried ones in a small amount of water and cut into strips.
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HOMEMADE JERKED MEAT
Ingredients
2 Salt up to 1 kg
3 Brine according to recipe 1 l
- 1 liter of apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary
- 100 g salt
- 20 g dried parsley
- 20 g ground paprika
- 20 g ground coriander
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HOMEMADE JERKED MEAT
Ingredients
1 Pork neck 2.5 kg
2 Salt up to 1 kg
3 Brine according to recipe 1 l
4 Breading according to recipe 160 gr
Pour salt into a large bowl and place a piece of meat.
Sprinkle the remaining salt on top so that the entire piece is covered in salt. Cover the bowl with foil and refrigerate for 72 hours.
After 3 days, remove the meat and wash it from salt and any released liquid under running water. On a cutting board, shape the meat into the correct shape.
At this time, prepare the brine from the ingredients for the brine:
- 1 liter of apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary
- 1 tsp ground black pepper
- 1 tsp ground red pepper
Wash the meat in this brine, thereby removing the smell and at the same time the meat will absorb the ingredients necessary for drying.
Without wiping the meat, place it in an oblong dish where the “breading” has been prepared in advance.
- 100 g salt
- 20 g dried parsley
- 20 g ground paprika
- 20 g ground coriander
or peppers and spices to taste
While turning the meat, bread it well, so that there is no free space left.
Prepare parchment paper (I used baking paper). Wrap the meat in it, tie it tightly with twine, and as the meat dries, it will shrink slightly in size.
Then wrap it in paper that absorbs liquid well and place it on the top shelf of the refrigerator for one month, until the meat becomes hard and dense.
After time has passed, remove the parchment paper and wrap it in clean paper and store in the refrigerator.
p.s. It's better to cut into thin pieces.
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Homemade jerky
Another one long ago made and eaten. The whole process takes a whole month, but believe me, it's worth the wait. The meat turns out beautiful!
- 2.5 kg pork neck in one piece
- 1 kg salt (non-iodized)
For the brine:
- 1 liter of apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary
- 1 tsp ground black pepper
- 1 tsp ground red pepper
For the "breading":
-100 g salt
- 20 g dried parsley
- 20 g ground paprika
- 20 g ground coriander
Pour salt into a large bowl and place a piece of meat.
Sprinkle the remaining salt on top so that the entire piece is covered in salt. Cover the bowl with foil and refrigerate for 72 hours.
After 3 days, remove the meat and wash it from salt and any released liquid under running water. On a cutting board, shape the meat into the correct shape.
At this time, prepare the brine (aljata) by mixing all the ingredients.
Wash the meat in this brine, thereby removing the smell and at the same time the meat will absorb the ingredients necessary for drying.
Without wiping the meat, place it in an oblong dish where the “breading” has been prepared in advance. While turning the meat, bread it well, so that there is no free space left.
Prepare parchment paper (I used baking paper). Wrap the meat in it, tie it tightly with twine, giving it a rounded shape. Remember that the meat will shrink in size as it dries.
Then wrap it in paper that absorbs liquid well and place it on the top shelf of the refrigerator for one month, until the meat becomes hard and dense.
After time has passed, remove the parchment paper and wrap it in clean paper, store in the refrigerator. Everything is wrapped in one paper, in several layers, and then in foil so that it does not leak
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Recipe: Dried meat You can use any meat, I have 1 kilogram of pork.
Prepare the brine; add five tablespoons of salt to 1 liter of water.
Add bay leaf, cloves, allspice and black pepper to the brine.
Boil everything together and cool.
Place fresh meat in brine and refrigerate for a day or two.
I stayed there for a day and a half.
Remove the meat from the brine and place it under a press on an inclined plane so that excess water comes out.
Leave for about an hour.
Rub with seasoning mixture and salt. I used meat seasonings.
Wrap in gauze and keep in the refrigerator in a sealed container for a week.
Store on the bottom shelf of the refrigerator.
After a week, remove the meat, wrap it in clean gauze and hang it in a warm, dry place for a week or two.
Depends on the room temperature.
I hung it next to the stove and not far from the window.
I looked at how the meat turned out after a week
And then after another five days.
The taste has not changed, the density of the meat has changed.
If the meat is dried, wrap it in foil and put it in the refrigerator for a day.
And that's for another time
Have a nice one
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Meat has always been, is and will be the main product in the diet of a healthy person, since it is the main supplier of protein to our body.
Against the backdrop of a great variety of different meat products, dried meat is of particular value. This is an exclusively natural product in which the necessary nutrients are accumulated in the most natural form.
Jerky is free from excess moisture due to proper drying. There are no “chemicals” or any artificial flavors in it.
Dried meat is a universally recognized delicacy. Everyone has heard the sonorous names of various meat products from beef, pork, lamb, and poultry. This is jamon, prosciutto, basturma and many others. In fact, such meat unconditionally surpasses any protein products, including fish and other seafood, in terms of taste, nutritional value and healthfulness.
Its only drawback is the use of a significant amount of table salt during drying. Because of this, dried meat products are harmful to people suffering from obesity, kidney disease, and heart disease.
In general, moderation is needed when consuming jerky; it has no other disadvantages.
Variety of jerky
There are a lot of recipes for making jerky. Since ancient times, this technology has been used by different peoples for salting and drying a wide variety of meats.
The technique of nomadic eastern peoples is well known, when pieces of raw meat were placed under the saddle of a horse. The meat, under the influence of heat, shaking, the weight of the rider, and the salty sweat of the animal, was compressed, losing excess moisture. The resulting meat product could be stored in warm weather for a long time.
Farmers quickly adopted this effective technology from the nomads. They began to cook the meat by salting it and then hanging it out to dry in the fresh air. This technique made it possible to preserve all the beneficial substances contained in fresh meat: protein, vitamins, amino acids, microelements.
One of the most famous dried meat delicacies in the gastronomic world is, of course, jamon. This is a purely Spanish “story”. Jamon is made from the meat of several specially bred breeds of pigs. The animals' hind legs, that is, hams, are used. Jamon translated from Spanish is “ham”.
There are two main types of this delicacy. Regular serrano jamon is made from white pigs. The much more expensive Jamon Iberico is cured from acorn-fed black pigs.
Almost all provinces of Spain produce their own jamon, except the coastal ones. They even have their own quality mark, like wines.
The process of preparing jamon itself is quite long and labor-intensive. Pork legs are salted for several days, depending on the weight. Then it is dried for six months to three years. It is important at what temperature it is kept. Jamon acquires its characteristic taste and aroma during ripening in cellars at temperatures up to 10 degrees Celsius.
It is customary to cut jamon using a special stand, jamonera, into very thin strips (slices). This art is even specially taught. In Spain, someone who has mastered all the intricacies of the profession is called a cortador.
Sliced jamon can potentially be stored indefinitely at home. The main thing is not to forget to lubricate the cut with olive oil. In practice, such breathtakingly tasty delicacies do not last long in storage.
If jamon is ham in Spanish, then prosciutto is ham in Italian. This word in Italy refers to ham made from the highest quality ham, with the addition of only one ingredient - sea salt.
The most famous prosciutto is made in the area around Parma. For this purpose, pigs are specially fed corn, fruits, and parmesan whey. Pork hams are dry salted and then dried for 10–12 months. As a result, the meat acquires a dry, firm consistency with an exceptional aroma.
In Italian cuisine, it is customary to eat prosciutto cold and add it to any dishes only at the very end of their preparation. The most common recipe with prosciutto is bruschetta with ham and other ingredients. It is also traditional to serve this meat with slices of melon, figs, and pears.
The recipe for prosciutto has long been borrowed from the cuisines of the Balkan countries. For example, the national dish of the Republic of Montenegro is called prosciutto.
They know a lot about Italy and dry-cured veal. The finished tenderloin is called bresaola. The meat is covered with a layer of salt and ground black pepper and kept for two weeks. The veal is then hung out to mature in the open air for five weeks. The final stage is ripening in the cellar at lower temperatures for another two to three weeks. Dried meat slowly loses moisture, acquiring a bright red color, an excellent salty-sweet taste and a light spicy aroma.
When serving, bresaola is cut into thin layers. Olive oil, fresh ground pepper, and lemon go well with it. In restaurants it is served in the form of carpaccio with mushroom sauce and Parmesan.
Basturma
This is another variation on the theme of beef tenderloin, popular in the countries of Asia Minor and the Middle East.
The tenderloin is salted and pressed to a characteristic shape, removing excess moisture. Then the meat is dipped in a special dough-like mixture of fenugreek (chaman), garlic, red and black pepper. The finished meat “cylinders” are dried. When serving, basturma is cut into thin slices and eaten as a cold appetizer.
This is a wonderful meat delicacy from Tyrol. It is prepared from the thigh of a pig, removing the skin, some of the fat, and removing the bone. Then the meat is salted for a month with a variety of spices: juniper berries, garlic, pepper, bay leaves.
An important technique in sinter production technology is intermediate smoking for ten days using wood (beech, juniper). Final maturation takes about another six months.
The result is a very versatile item. Pink-red speck has a good balance of meat and fat, aromatic, spicy taste. This is an extremely good option for dried meat with beer or wine.
It is also served with cheese or used as a ready-made meat ingredient for vegetables, salads and vegetable appetizers
How to dry meat with your own hands
How to cook flavorful beef
You will need:
- beef – about 10 kg;
- for this amount of meat – 2 liters of water;
- half a kilo of salt;
- currant leaves;
- allspice;
- Bay leaf;
- ginger root;
- cinnamon.
Cooking method:
- Clean the washed beef from tendons and films. Cut all available meat into 5cm thick slices.
- Prepare the brine. Peel the ginger root and cut into small cubes. Wash and dry currant leaves. Boil water, add salt, mix thoroughly. Place currant leaves, ginger, cinnamon sticks and all other spices in water. Boil the brine for 10 minutes.
- Then lower the layers of meat, in order, into the bubbling brine, hold for 3 minutes. Then set aside to cool. Dry for 10 days at a temperature of about 20 degrees in a dark and dry room with good ventilation.
How to make lamb in the oriental way
You will need:
- lamb – about 10 kg;
- 2 liters of water;
- 100 g ground fenugreek;
- allspice;
- Bay leaf;
- cinnamon;
- ginger.
Cooking method:
- Clean the washed meat from tendons, films, excess fat, cut into layers 5 cm thick.
- To boil water. Add salt, mix well. Add finely chopped ginger root, fenugreek seeds, and other spices. Boil the brine for about 10 minutes. Soak the meat in the brine for 3 minutes, then set aside.
- Cooled meat should be properly dried in a dark, dry place that is well ventilated. The lamb will be ready for consumption after 10 days of drying at a temperature of about 20 degrees.
Recipe for dried meat from Alla Kovalchuk
You will need:
- two turkey fillets;
- 250 g sea salt;
- 50 g cognac;
- Bay leaf;
- black, red pepper;
- paprika;
- turmeric;
- curry;
- dry garlic;
- sugar;
- oregano.
Cooking method:
- Mix half a teaspoon of all spices, add salt and cognac. Mix everything and rub the poultry meat with the mixture.
- Place it on a pre-prepared “bed” of salt, put a few bay leaves on top, and sprinkle with salt. Marinate the turkey in the refrigerator overnight.
- Clean the prepared meat from salt and spices and dry with paper towels. Wrap the turkey in cheesecloth and hang it on the refrigerator rack for two days.
How to properly dry chicken meat
You will need:
- chicken carcasses – 10 kg;
- salt – 100 g;
- ground black, red pepper.
Cooking method:
- Dry the washed chicken carcasses, remove the skin, separate the fillets, and cut them into slices. Make a dressing from salt and two types of pepper. Rub the pieces with the mixture and set aside for 10 minutes.
- Preheat the oven to 50 degrees Celsius. Place the slices on a wire rack and place in the oven. Leave the door ajar. Dry for 12 hours. You can make jerky in the dryer.
In addition to the widespread beef, pork, lamb, and poultry, other types of meat are also dried. Traditionally, this technology is used to prepare venison, rabbits, geese, bear meat, sokhatina, and wild poultry.
Beef jerky may be called dry beef. But for some reason this definition often accompanies bear meat. And beef is considered to be dried. Well, it’s accepted - it’s accepted. Let’s agree that below we will only talk about this meat. Although the author has positive experience with duck breast, we’ll leave that for next time...
The photo shows one of the first experiments, the result of two weeks of aging. The process is so simple that there is nothing special to talk about it; everything has long been written in authoritative publications. Let's dwell on the important details that I found out practically.
The most suitable part of meat for drying is the tenderloin. We won’t evaluate the financial side of the issue here; it’s better to talk about taste. Thick and thin edges are more interesting and brighter, and this also applies to fried beef. Of course, tenderloin is the most tender meat in the carcass, but for skillfully dried meat this characteristic is secondary. Much more important is the uniformity of the piece, the absence of veins and films in it. Pay special attention to the structure!
To be fair, I note that personally, as a consumer, the veins do not bother me at all, but for guests it is better to prepare the peeled pulp.
I will take the liberty of giving a categorical recommendation on the choice of the original piece: the inner part of the rump is the best option in terms of price-texture-taste. However, don't be afraid to experiment.
For my experiments, several times I took fragments that were completely inappropriate at first glance and got excellent results, which was confirmed by the speed with which voluntary tasters destroyed the finished product. The main thing: there is absolutely no need to overpay for tenderloin.
Now about the recipe. Most sources claim that the optimal scheme is 12 hours in salt, another 12 in pre-drying and two weeks in the cooking process. In practice, the numbers can be changed as you like, just do not remove them from the salt earlier than after 12 hours. Even if you are confident in the beef supplier.
Any living organism can get sick suddenly and unnoticed, and so can a cow. Delicious food is not the case when you need to risk your health.
It seemed to me that the most optimal scheme is when the meat is kept in salt for 24 hours (days), then soaked for 4-5 hours, drying without spices takes the traditional 12 hours, drying with spices takes a week. Of course, you should remember that the longer it sits, the tastier it becomes. And “oakier.” True, my period has never exceeded three weeks. The volumes are small and, under the guise of tasting, the product disappears by itself.
About salt and spices: use only coarse salt, and mix spices to your taste. The classic combination is cumin, garlic, rosemary, thyme, hot or sweet paprika. When salting, do not overdo it with black pepper. As it turned out, it is firmly absorbed into fresh meat and can spoil the delicate taste of high-quality beef.
Do not replace dried spices with fresh ones. Not having dry garlic on hand, I tried to quickly make it from regular garlic. The result was not impressive: the meat intensively releases moisture and the spices must be not only dry, but also thoroughly crushed.
You can soak meat even when it has been left in salt for the minimum standard of 12 hours. Half an hour to an hour is quite acceptable, however, the exact time frame must be determined based on the thickness of the piece. I had sources at least seven to eight centimeters in my work.
In one case, the pulp was too irregular in shape and the piece had to be halved. The result was that it dried faster, but it turned out to be too salty. In such details it is better to focus on your own taste and experience. As said above: experiment.
Do not forget to dry the piece after each procedure. Wash before salting and dry thoroughly. Washed after salting - also. For this I have a hard, thick cloth that does not leave lint. You can use paper towels, but be careful not to leave wet paper on the meat.
The pickling container should be high and closed with a lid, not hermetically sealed. The meat should lie in the container uncompressed and covered with plenty of salt. For drying, I use a convection oven rack, on which the piece does not need to be turned over. I place a plate under the wire rack to prevent the spices from spilling all over the refrigerator.
And about the refrigerator: perhaps the taste of the product depends more on its characteristics than on the beef itself. If there is a smell in it, don’t be lazy, wash it, ventilate it, dry it. Isolate any sources of strong aromas that may come near our beef jerky. Try to place the meat to be dried at the very bottom of the chamber, close to the ventilation grilles.
And make sure that your unit belongs to the “No Frost” category - this is the name of the special system for removing excess moisture from the chamber. Of course, now there is an absolute majority of such refrigerators, but what if? After all, it is precisely this principle of their work that allows us to obtain excellent dried meat at home.
It is strictly not recommended to experiment with various kinds of emulsifiers, stabilizers and preservatives, including those of natural origin. Regular salt is the best preservative, proven over thousands of years. Good beef needs nothing more to protect itself from microorganisms.