Procurement of semi-finished meat products is not an easy process and requires compliance with special conditions. It is necessary to carefully prepare the room, dishes and equipment. And, of course, choose the right meat. Beef is best for drying. It is quite dense and not very greasy.
Meat requirements:
- tenderloin without veins and bones;
- only fresh, defrosted will not work;
- beef or lamb.
A piece prepared for drying must be thoroughly rinsed and soaked for a day in salt water. Then it is cut into the thinnest possible strips. If possible, use a special machine.
There are several ways to dry beef:
- suspended in air;
- in the oven on a baking sheet;
- in the oven on a wire rack or hooks.
The simplest of them is the second. Take as many pieces as they fit tightly on the sheet. Fill a baking sheet with very coarse salt, lay out the meat and sprinkle with salt on top. Now preheat the oven to about 70 ° C – this is the optimal temperature, try to stick to it all the time. And be sure to turn on the airflow or open the door slightly.
Cooking time for dried beef is from 4 hours to several days. In the oven, the meat will reach the desired condition the fastest. Drying outdoors can take 3 or 7 days, depending on the weather and humidity levels.