Baked meat is often found on store shelves, however, not all buyers are willing to pay its cost. But many do not even realize that such a delicacy can be prepared on their own. Of course, you will have to be patient, because the drying process is quite long, but the result will live up to all expectations.

Selection of meat for jerky

When choosing meat for drying, you should be especially careful, because the process of its preparation is not associated with heat treatment, which means that there is a risk of infection by many pathogens.

Therefore, you should buy meat only from a trusted seller who has all the necessary sanitary conclusions on hand.

For jerking, you can take any poultry meat, pork, beef, sometimes use lamb. Of all these products, it is pork that is most exposed to microorganisms that are dangerous to humans. Therefore, in the process of preparing such meat, you need to use more salt and other additives that will allow you to cook a safe product.

For drying, you need to take high-quality and fresh raw materials, without films, bones, cartilage and veins. Of the spice, only salt is mainly used, but it all depends on the recipe chosen.

Roasted pork at home

The dried pork can be called a real delicacy. For its preparation, you should not choose meat with a lot of fat, otherwise the finished product may turn out to be bitter in taste. The best option is a pork neck.

300 grams of salt (preferably sea salt) and red pepper to taste will be needed per kilogram of meat.

Cooking method:

  1. For drying, you will need a glass form or a container made of stainless steel. We distribute half of the salt granules along its bottom.We lay the pork neck on top, sprinkle with the remaining salt and send it to the cold for three days.
  2. Then a piece of pork should be soaked in water for 5 hours, not forgetting to change the liquid hourly.
  3. After, we dry the meat and bread in spices. In addition to red pepper, it is permissible to take cardamom or coriander.
  4. We wrap the blank in natural fabric or gauze and hang in a warm place. Leave for two weeks.

How to cook beef

For drying, beef is used much more often than other types of meat. This delicacy is especially delicious. For this recipe you will need a large number of spices, and each housewife can remove or add to the recipe those seasonings that her family prefers most.

Ingredients:

  • a kilogram of beef;
  • 35 ml of soya seasoning;
  • 45 ml Worcester sauce;
  • 2 ml Tabasco sauce;
  • 7 juniper berries;
  • two teaspoons of paprika, coriander and black pepper;
  • 1 teaspoon of red pepper, dried garlic and cane sugar.

Cooking method:

  1. Pour coriander, dried garlic, two types of pepper and juniper berries into a mortar. Grind to a state of fine powder.
  2. Now you need to chop the beef. To make the slices particularly elegant, slightly freeze the meat before slicing.
  3. Put the pieces of meat in a bowl, add spices to them and pour out all the sauces. We also add a sweetener that needs to be slightly dissolved in water. Mix everything and pickle in the cold for 40 minutes.
  4. Now we place the baking sheet on the bottom of the oven, spread the pickled pieces of beef on the wire rack. We select the convection mode, we fix the temperature of 80 degrees. After an hour, lower the heat to 50 degrees and cook for another four hours.

Italian recipe

Bresaola is a legendary meat delicacy that is included in the daily diet of every Italian. In our stores, such yummy is not common, and even if it catches your eye, its price is poor. Therefore, we will try to cook such a delicacy at home. To do this, you need a kilogram of beef tenderloin and a lot of spices.

To prepare in advance, prepare:

  • a kilo of coarse salt;
  • nine tbsp. l black pepper flakes (coarse grinding);
  • a spoonful of dry oregano, garlic and thyme;
  • on a spoonful of juniper berries, dried rosemary and hot paprika.

Algorithm of actions:

  1. It is preferable to divide the beef tenderloin into two pieces and free from all films and veins.
  2. Pour large salt into the container, send large black pepper there, mix.
  3. In another dish, put the meat and sprinkle with the prepared mixture. Cover and send in the cold for one day.
  4. After, we take out the meat, washed and dried. This is very important, beef must be dry.
  5. Grind the remaining spices in a blender and, not sparing the resulting mixture, rub the meat so that a “coat” of seasonings is obtained.
  6. We wrap the meat with gauze, tie it with a rope and hang it in the refrigerator for a week.

Roasted Chicken Meat With Garlic

You can cook jerky meat even from chicken. It turns out just as tasty, and most importantly, the process of drying poultry meat is faster.

Ingredients:

  • two poultry breasts;
  • 140 g of salt;
  • four garlic cloves;
  • 20 ml of vodka;
  • seasonings.

Cooking method:

  1. Pour salt into the bowl (better than coarse grinding so as not to oversalt the future delicacy). We send other spices to it, you can take different types of pepper.
  2. Mix everything with vodka. It is not necessary to use alcohol; it is included in the composition, rather, for an additional guarantee that “uninvited guests” will not start in the meat. Instead of vodka, you can use cognac. With such an alcoholic drink chicken will turn out tastier and more aromatic.
  3. We put the chicken breasts in the container, cover them with spices with alcohol, cover and put them in the refrigerator.After 12 hours, we turn the meat layers and stand in the same conditions for the same amount of time.
  4. After, we wash the meat from spices, dry it.
  5. We are preparing a new composition of spices. Now you can take paprika, coriander, pepper, dried herbs. Separately, garlic cloves are passed through a press.
  6. First, rub the breasts with garlic, and then bread in spices. We wrap the blanks in cheesecloth or baking paper and keep them in the cold for at least five days.

Cooking in Belarusian

The dried meat in Belarus is called a dolenwitz. Belarusians use pork for drying and, of course, a lot of spices. It turns out a very delicious delicacy, which even very expensive store products cannot compare with.

We take pork chop weighing up to seven kilograms, as well as other ingredients:

  • 320 g of salt is larger;
  • ground red and black peppers to taste;
  • two heads of garlic;
  • two teaspoons of ready-made seasoning for salting;
  • coriander and caraway seeds.

Cooking method:

  1. To reduce the time for preparing snacks, cut the meat into two half.
  2. Rub each piece with salt and put into a container. We put a load on top so that excess liquid comes out of the meat, and send the workpiece to a cool place for five days. Do not forget about it - every day you need to pour out the released liquid and turn over the meat pieces.
  3. Then we dry the meat and prepare the spices. Pour the prepared seasonings for salting fat (sausages) into the bowl, and send two types of pepper, coriander, and caraway seeds there.
  4. Grate the billets with spices and sprinkle with chopped garlic. Again we put the meat in a container, cover it and leave it in a cool place for a day.
  5. Then we wrap the pieces with gauze and hang them in a warm room. Leave for 5 to 10 days, it all depends on the room temperature.

How to store jerky

It may seem to many that cured meat provides for a long shelf life. But, as you know, any product, if stored incorrectly, can go bad. Glass containers and bags are not suitable for storing baked meat - mold may form.

Therefore, it is best to wrap the meat in linen cloth and store in the refrigerator. Under such conditions, the duration of its storage is up to three months.

Many cooks freeze it to prolong the life of a delicacy. To do this, cut the meat into slices, press them tightly against each other, wrap it with foil or baking paper and send it to the freezer. So the meat can be stored for up to six months. It is thawed only on the bottom shelf of the refrigerator so that the delicacy does not lose its structure and taste.

Now you know how to make jerky at home. As it turned out, everything is simple and without any frills. Now you can afford such a delicacy not only on holidays, but also on any day.

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