I am in a hurry to treat you to a simple and quick recipe for homemade jerky veal. It captivates with its lightness and relatively short cooking time - literally 7-10 days and you can taste the delicacy. Step-by-step recipe with a photo. Video recipe.
Dried meat is not just an appetizer, but a real gourmet delicacy. Any raw material is suitable for drying: chicken or duck fillet, turkey, pork, etc. But the most popular meat dish in many countries of the world is precisely dried veal or beef. Therefore, today I propose to try to make homemade beef jerky. Thinly sliced tenderloin in a delicious spicy crust is the perfect treat for any festive table. Lovers of dry-cured meat will definitely not pass by such a delicious and aromatic cold snack.
Choose lean beef for this appetizer - fillet or tenderloin is best. The main rule of beef jerky: meat should be chilled, not frozen. Take coarse salt, because using it fine, the meat will be salted. You can choose a set of herbs and spices to your liking, but for the first experiment, I recommend not deviating from the recipe. The first tasting of homemade cured meat can be carried out on the 7-8th day. It will turn out to be tender and soft, while elastic. After another 1-2 weeks, the veal will dry out and become denser, then it can be cut into thin slices. You can store homemade jerky meat for up to 2 months in the refrigerator by wrapping it with gauze at a temperature of 2-6 degrees. It can also be sent to the freezer, where the shelf life of the meat product will increase to six months.
See also how to cook jerky veal marinated in cognac.
- Caloric content per 100 g - 410 kcal.
- Servings - 700 g
- Cooking time - 7-8 days
Ingredients:
- Veal (tenderloin) - 1 kg
- Sweet wig (red pepper) - 1 tsp
- Ground black pepper - 1-2 tsp
- Ground coriander - 1 tsp
- Coarse salt - 500 g
Step-by-step preparation of homemade jerky veal, recipe with photo:
1. Wash the veal and dry well with a paper towel. If there is tape, remove it.
2. Pour 1/3 of the salt into the container where you will salt it.
3. Place the veal in a bowl and sprinkle with the remaining salt. Wipe it off with salt so that it is covered on all sides with no gaps or gaps. Then the meat is well evenly salted.
4. Cover the veal with a lid or cling film and refrigerate for 12-15 hours. During this time, the meat will be well salted, but it will not be very salty. A liquid forms at the bottom of the container, which the salt pulled out of the meat. And the meat itself will become firm to the touch and change color from bright burgundy to brown.
5. Wash the meat under running water, rinsing off all the salt well.
6. Then dry it dry with a paper towel.
7. In a small container combine ground black pepper, sweet paprika and ground coriander. Stir in the spices.
8. Rub the veal well with cooked spices on all sides.
9. Wrap the meat with gauze or any cotton cloth and send it to dry indoors at a temperature of 5-8 degrees for 1 week. Then you can take the first sample of home-made veal. It is convenient to dry it in the refrigerator on a wire rack so that it dries evenly on all sides.
See also a video recipe on how to cook jerky veal.
