Dried meat: recipe for cooking. Video

One of the simplest recipes for curing meat involves a minimum of ingredients. In order to dry meat on 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.

Such meat is prepared in brine. To prepare it, take water (1 liter for every 500 g of meat) and put it in a saucepan over the fire to boil. Add salt, sugar, bay leaf and a tablespoon each of both types of peppers to the water. Boil the brine, then remove the laurel from it and set 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 the press for an hour. Then rub a piece with a mixture of peppers and wrap it in clean and dry gauze and place it in a sealed container, then put the entire structure back in the refrigerator for a week.

The meat should be placed under the press on an inclined plane. This is necessary in order to drain all the juice from the piece.

After 7 days, take out the meat, roll in spices again and wrap in cheesecloth again. Now all that remains is to place it in a well-ventilated place for another week. Then you can eat it.

The Italian version of the recipe for home-cured meat is distinguished by a large number of ingredients and a different approach to drying. So, for example, to prepare jerky meat according to this recipe, you will need: – 700 g of salt (in some cases, 800 g); – apple or rice 6% vinegar – 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 in this way is as follows. Place the pork in a long dish (a duckling will do) with a flat bottom about the size of a piece of meat. Sprinkle the pork neck with a generous amount of salt so that the entire piece is covered with it. 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. Then you only need to prepare the brine, which in Italian is called aliatta.

To make aliatta, take apple cider vinegar (you can mix it with wine to add a more interesting taste to the meat), add 1 tablespoon 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 need some 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. Roll 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 better come out of it. Change the parchment to dry as the juice flows out. In this form, the meat should lie in the refrigerator for 30 days.

Try not to take a large piece of meat. After all, too large volumes can significantly increase the drying time. Sometimes a few extra hundred grams will cause the meat to dry 6 hours longer.

In most cases, there is a recommendation to take pork in the list of jerky recipes. However, beef can be dried just as well. In this case, the dish turns out to be more useful and less nutritious. For it you will need: – 1 kg of beef tenderloin, divided into small pieces – about 3-5 cm in diameter; – 20 g of coarse sea salt; – 60 g of black pepper; – dry spices (you can choose those that you like best): cumin, cumin, coriander, sage, rosemary, garlic, paprika, thyme – 1 tablespoon each. (if there is a lot of meat, you can also have more).

To begin with, clean the meat of all that is superfluous – films, veins, etc. Then pour the salt and black pepper into a suitable container. Place the meat on top of this mixture, then sprinkle with salt again.

Experts say that it is better to take coarse salt, because fine salt is absorbed too quickly and in too much. If you don’t have sea salt at hand, you can use rock salt

Alternatively, the meat can be put in the refrigerator and kept there for a week, while always turning it over twice a day.