Jerky - 6 recipes at home

Cured meat is a great snack for a festive table. It crashes long enough, so take 2-3 weeks before the holidays to start cooking.

What is the name of jerky

There are many recipes for cooking jerky, as well as its names. As a rule, the name reflects the method of preparation of such a dish. The most popular names are basturma, bresaola and sujuk. Basturma is made from beef, sujuk - from lamb, goat, pork. In this case, the meat is cut into small pieces. Bresaol can be made from beef, wine serves as a marinade.

Dried beef at home

Required Products:

• sea ​​salt - 1 kg;
• garlic cloves - 4 pcs.;
• paprika - 17 g;
• beef fillet - 1 kg;
• dry oregano - 20 g;
• ground black pepper - 15 g;
• thyme - 20 g;
• rosemary - 20 g.

Cooking process:

1. Mix sea salt and ground pepper in a bowl.
2. With fillet, remove the film and cut it into 3 longitudinal pieces.
3. Prepare the form. At its bottom, pour half of the total amount of salt and pepper mixture.
4. Lay out pieces of meat on the salt and fill with the rest of the pepper and salt.
5. Cover the form with cling film and close in the refrigerator for 12 hours.
6. Over time, we take out the meat, wash it off from the salt, wipe it dry, put it on a plate and close it again in the refrigerator for 12 hours.
7. We peel the garlic from the garlic and push it in the press.
8. We mix all the ground spices indicated in the recipe, and add the garlic.
9. The resulting mixture of spices rub strips of meat on all sides.
10. Wrap the pieces in gauze not too tightly, bandage with a rope and remove, leave to be stored in the refrigerator for a week.
11. Turn the jerky to the other side from time to time.
12. After that, cut it into circles and enjoy its amazing spicy taste.Bon Appetit!

Pork

Dried pork due to its fat content is not as stiff as beef and juicy inside.

You will need:

• a handful of coriander;
• chili pepper - 2 pcs.;
• pork tenderloin - 1 kg;
• dried sage - 30 g;
• ground black pepper - 40 g;
• cognac - 30 ml;
• salt - 1 kg.

How to cook jerky:

1. Remove the hat and seeds from the pepper pods and cut into small pieces.
2. Combine salt, sage, ground pepper and pieces of chili.
3. Pour cognac into the mixture and stir.
4. Wash and dry the pork tenderloin.
5. In pre-cooked dishes for meat, put half the mixture of spices. Put the pork on it. The top half will go the remaining half of the mixture of cognac and spices.
6. We close the container with cling film and place in the refrigerator.
7. After 12 hours, wash off the remaining salt on the meat and dry it with a napkin.
8. We cover the pork with gauze and store it in the refrigerator for half a day.
9. Grind coriander grains and rub them with pieces of pork.
10. Wrap the meat back in cheesecloth and hang it on a rope in a cool, ventilated area.
11. After 10 days, delicious delicious meat will be ready.

In the dryer for vegetables

List of ingredients:

• adjika - to taste;
• pork meat - 0.5 kg;
• any spices to your taste;
• salt - 45 g.

Step-by-step instruction:

1. Cut fat and films from pork, rinse under the tap and cut into two parts.
2. Rub them with salt, put in a plastic bag for a day. Periodically shake the package.
3. After that, we clear one piece of pork from salt and rub it with a mixture of spices.
4. Pickle the other half of meat in adjika.
5. After 5 hours, place both pieces on a vegetable dryer
6. Pork should be dried for 3 hours on each side.
7. We cool the dried pork, cut into slices and serve. Bon Appetit!

How to Craft Chicken Breast

The composition of the recipe:

• ground red wig - 20 g;
• three chicken breasts;
• salt - 45 g;
• ground red pepper - 6 g;
• six cloves of garlic;
• ground black pepper - 30 g.

Algorithm of actions:

1. Three garlic cloves are pressed through a press and combine it with salt, paprika, salt and pepper of both types.
2. We process chicken breasts under the tap.
3. We rub all the chicken pieces with a spicy mixture, place them in a spacious dish, cover with a film and close in the refrigerator.
4. Leave the chicken to marinate in spices for 24 hours.
5. After that, wash off the remaining salt and spices from the meat.
6. Grind the remaining garlic cloves and process the chicken with them. You can also grate with black pepper.
7. We cover the meat with a towel and put it in the refrigerator for another day. Cold drying allows the meat to remain juicy and tender.
8. After that we hang the chicken on a hook in a cool room for three days.
9. Now we cut delicious tender meat into slices and serve.

Wine recipe

Drying the meat in wine will take a longer amount of time. But the result is worth it.

You will need:

• coriander seeds - 15 g;
• cloves - 5 pcs.;
• leaves of parsley - 5 pcs.;
• beef - 1.5 kg;
• head of garlic;
• salt - 30 g;
• dry hot pepper - 5 g;
• dry red wine - 0.3 l;
• ground black pepper - 10 g;
• sesame oil - 18 ml;
• cinnamon - 10 g;
• Provencal herbs - 15 g.

How to make jerky meat with your own hands:

1. Pour all the spices and salt into one bowl and mix thoroughly.
2. From all sides we rub the beef fillet with the resulting spicy mixture.
3. Pour all the wine into the dishes for pickling and immerse the fillet in it.
4. We close the container with a lid and send it to the refrigerator for 10 days.
5. In the middle of the term we turn the meat to the other side.
6. After 10 days, we take out the beef, wipe it dry with napkins and beat it off with a rolling pin.
7. Filter the wine marinade through a sieve.
8. Seasonings that remain in the sieve are divided into two parts.
9. We smear the first part on one side with beef, put it on cheesecloth and coat the other side of the meat with the second part of the spices. Wrap the fillet in gauze.
10. Wrap the meat with a rope and hang it over a sink or basin.The first day there will drain liquid from the fillet.
11. After this, we alter the meat in a cool room for 25 days.
12. After that, we clean the beef from spices and grease with sesame oil.
13. It remains to cut the dried delicacy into slices and enjoy the amazing taste and aroma.

Step by step cooking in the oven

Grocery list:

• spices for meat - to taste;
• pork tenderloin - 1 kg;
• ground black pepper - 20 g;
• sugar - 4 g;
• sweet red paprika - 15 g;
• onion - 2 pcs.

Cooking jerky in the oven:

1. Cut the meat tenderloin into thin strips 10 cm long, 5 cm wide.
2. We spread them in a bowl and fall asleep with dry seasonings.
3. We chop the onions very finely and add to the main ingredients.
4. Mix everything and send it under the film in the refrigerator for 15 hours.
5. Turn on the oven and heat it to 70 degrees.
6. On toothpicks we string pieces of fragrant pork and place them on a wire rack in the oven. At the same time, it is better to lay out the foil on the pallet so as not to wash it.
7. We start cooking meat, warming the oven to 150 degrees.
8. Once it has warmed up, turn it off and dry the pork for 40 minutes until the oven cools down completely.
9. After that, turn it on again, bring it to a temperature of 70 degrees and continue cooking for another 2 hours.

How to store jerky

It is very important not only to cook the jerky, but also after that it should be stored correctly so that it does not become too hard or does not deteriorate.

1. A treat is best preserved in sealed cans or cloth bags.
2. If you live in an area with a hot climate, then put the jerky in the refrigerator. If the climate of your area is cool, you can store the delicacy on the balcony or in another ventilated area.
3. To prevent meat from absorbing moisture, wrap it with a paper towel. So surely the mold will not start.