TOP-4 recipes with photos of cooking jerky meat. Home cooking secrets. Video recipes.
Dried meat is a delicious delicacy that can be prepared at home. Meat of any sorts, as well as fish, and poultry, and game, is dried independently at home. Cooking food in this way is a rather laborious and time-consuming process. However, jerky meat turns out to be tasty and aromatic. It does not have any preservatives and can be stored for a long time in a cool place. Today we will tell you how to dry meat properly.
Secrets of cooking jerky at home
- Usually beef tenderloin, pork neck, turkey, duck or chicken fillets are dried.
- For jerky, use fresh, lightly chilled good quality meat ingredient. Tough and old meat will not work.
- The cut should be selected boneless, without excess fat and of the same thickness along the entire length.
- The meat is pre-washed well and cleaned from excess fat. Then the piece is dried with a paper towel and rubbed well with salt. Leave the cut for a while in the refrigerator so that excess juice comes out and it is well salted. Sometimes the meat is pressed down with a press. The salted piece is dried and dried, hanging in a ventilated place.
- The duration of salting and drying depends on the selected size, weight, type and fat content of the meat.
- For salting, you can use not only salt, but also all kinds of brine. To do this, use apple cider vinegar, garlic, basil, coriander, cumin, rosemary, a mixture of peppers and other products.
- The meat is dried, also rubbed with dry mixtures of seasonings. To do this, mix all kinds of spices: coriander, white pepper, dill, basil, dried garlic, caraway seeds, a mixture of peppers … You can also add ground ginger to dry ground spices. It will improve the taste of the meat product.
Turkey jerky
Turkey jerky, the recipe below, is not difficult to make at home. It turns out that the meat is not dry, moderately salty and aromatic, without a pronounced taste of spices and seasonings.
- Caloric content per 100 g - 89 kcal.
- Servings - 600-700 g of finished weight
- Cooking time - 4 days
Ingredients:
- Turkey fillet - 1 kg
- Garlic - 3-4 cloves
- Ginger (grated) - 1 tsp
- Table mustard - 2 tablespoons
- Olive oil - 2 tablespoons
- Lemon juice - from 0.5 pcs.
- Soy sauce - 4 tablespoons
- Ground black pepper - 0.5 tsp
- Salt - 4 tablespoons
Cooking Turkey jerky:
- Rinse the turkey fillet, dry it, cut into pieces about 1-1.5 cm thick.
- Make a marinade. To do this, combine the grated ginger root, garlic cloves, salt, pepper, olive oil, mustard and soy sauce in a bowl. Add lemon juice as desired.
- Put the turkey in a bag and pour the marinade.
- Tie a bag and stir well to marinate the turkey evenly.
- Refrigerate it for 24 hours, turning it over occasionally.
- After a day, remove the meat and place on a baking sheet, wire rack or board. Do not put tightly to each other, so that the pieces lie with a small space.
- Leave the meat in a cool, well-ventilated place for 2-3 days. Turn it over periodically. Although the drying time is determined by yourself. If you want a drier piece, soak it for 4-5 days.
How to make jerky
Recipe for cooking delicious jerky at home. Pork neck is an excellent delicacy with a convenient shape for slicing. It will appeal to many gourmets, because goes well with both beer and coffee.
Ingredients:
- Pork neck - 2-2.5 kg
- Salt - 1 kg
- Table vinegar 9% or apple cider - 1 l
- Garlic - 5 cloves
- Ground red pepper - 0.5 tsp
- Ground black pepper - 1 tsp
Cooking dried pork collar at home:
- Pork neck, rinse under running water and dry with a towel.
- Place the meat in an enamel bowl, cover with salt so that it is completely covered.
- Cover the container with a lid and refrigerate the meat for 3 days.
- After this time, remove the meat from the refrigerator, rinse it from salt with running water and dry it with a paper towel.
- For the brine, pour vinegar into a saucepan, add salt, ground red and black pepper, chopped garlic and rosemary for a scent.
- Put the meat in the prepared brine and leave it for 5-10 minutes.
- Then roll it in breadcrumbs, giving the shape of a roll. For breading, mix the pepper mixture with salt and your favorite spices in any amount.
- Wrap the breaded meat in paper, tie with twine and put in the refrigerator for 1 month.
Jerky pork
Cured meat, namely pork, is an ideal meat snack for any festive table. The recipe has a balanced amount of salt, spices and taste. For the recipe, choose a long piece of meat with a not very large cross-sectional diameter, so that it will be easier to cut the meat later.
Ingredients:
- Pork with fat layers - 2 kg
- Salt - 600 g
- Garlic - 3 cloves
- Ground black pepper - 1 tsp
- Coriander - 1 tsp
- Sweet paprika - 3 tsp
- Dry chili pepper - 0.5 tsp
- Badian - 2 stars
- Dried rosemary - 1 tsp
- Rosemary - 2 sprigs
- Wine vinegar - 100 ml
Cooking pork jerky:
- Wash the meat, dry it with a paper towel, place it in a convenient container and sprinkle generously with salt on all sides. Leave the meat in the refrigerator for 3 days. If the piece is smaller, then keep it in salt for less time.
- After 3 days, the meat will give a lot of liquid. Then remove it from the salt and rinse it under running water.
- Prepare the brine. To do this, pour wine vinegar into a bowl, add garlic passed through a press, salt, ground black pepper and rosemary. Place the meat in a convenient container and pour the brine on all sides, periodically turning from one tank to another.
- Soak the meat in brine for 5-10 minutes and sprinkle with spices. To do this, combine coriander, pepper, paprika, chili, rosemary and a pinch of salt. You can also add your favorite spices to taste. Grind the star anise stars in a mortar and add to all seasonings.
- Place the meat on a piece of parchment, top with sprigs of fresh rosemary and wrap the cut, making it a convenient shape for slicing. Wrap the meat with cooking thread if necessary.
- Place the meat in the refrigerator on the top shelf of the door and leave for 25-30 days. The first days, check the condition of the parchment, if it gets wet, replace it with a dry one. After 5 days, the parchment will stop getting wet.
Jerky beef
Beef jerky is a delicious and aromatic cold appetizer. Thinly sliced slices of dry-cured beef tenderloin in a delicious spicy crust will be a perfect treat at any festive table.
Ingredients:
- Chilled beef tenderloin - 1 kg
- Coarse salt - 0.5 kg
- Water - 1 l
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Carnation - 1 bud
- Black peppercorns - 5 pcs.
- Paprika - 0.5 tsp
- Cumin - 0.5 tsp
- Coriander - 0.5 tsp
- Ground red pepper - 0.25 tsp
Cooking beef jerky:
- Prepare the brine. To do this, pour water into a bowl and add 4.5 tbsp. salt. Stir well until the salt is completely dissolved and add bay leaf (1 pc.), Allspice peas and cloves to this container. Send the saucepan over medium heat, bring to a boil and cool the liquid to room temperature. Then remove all seasonings and discard.
- Rinse the beef with warm running water, dry well and place in a saucepan with cooled brine so that it completely covers the meat. Cover the container with a lid and send the meat to the refrigerator for 1-2 days. When doing this, turn the meat in the brine several times a day.
- After 1-2 days, remove the meat from the container and transfer to a paper towel. Wipe it off the remaining water, transfer it to a cutting board and cover with oppression. Leave it in this position for 1 hour to let the rest of the brine flow out.
- Then transfer the beef to a flat plate and rub evenly on all sides with the spice mixture. To do this, put the bay leaf in a mortar, add black peppercorns, paprika, cumin and coriander. Pound everything to a state of homogeneous fine crumbs and combine with salt and red pepper.
- Put the boneless meat on a clean and dry gauze cloth, wrap and transfer to a deep bowl. Cover the dish with a lid and leave the container in the refrigerator for 1 week. Then remove the meat from the cheesecloth and roll in fresh spices again. Wrap the beef in a clean, dry gauze cloth, tie it with twine, and hang it in a well-ventilated place for 1–2 weeks.
