Мясо, вяленое в домашних условиях

Drying is one of the most effective and delicious ways to shelf stable products. With drying, you can prepare meat products for the future, and create a truly magnificent delicacy!

Description of preparation:

To prepare jerky at home is no big deal, but since we are talking about raw meat, it is important to know and to observe the proportions of salt, spices and meat, while brining and drying. In this case, a gorgeous meat delicacy that fully can replace store-bought products. How to make beef jerky at home I want to tell you. This is a very tasty, tender, flavorful. Recommend!

Ingredients:

  • Meat — 1.2 Kilograms (pork neck)
  • Water — 1 Liter
  • Salt — 4 Tbsp. spoons (large, datirovannaja)
  • Sugar — 1 Tbsp. spoon
  • Bay leaf — 2 Pieces
  • Allspice — 5 Pieces
  • Carnation — 2 Pieces
  • Garlic — 8 Cloves
  • Coriander — 1 teaspoon (grind the seeds)
  • Black pepper — 10 Pieces
  • Nutmeg — 1 Pinch
  • Paprika — 1 Pinch

Servings: 12

How to cook “the Meat, dried in the home”

Мясо, вяленое в домашних условиях
Prepare the ingredients.

Мясо, вяленое в домашних условиях
Prepare the brine. Water with the Bay leaf, peppercorns and cloves bring to a boil and boil for 5 minutes.

Мясо, вяленое в домашних условиях
Meat put in a container for marinating. The marinade is cool, remove all the spices. Pour meat with marinade and refrigerate for 3 days. Several times during this time turn the meat.

Мясо, вяленое в домашних условиях
After a time, remove the meat from the marinade. Dry it with paper towels.

Мясо, вяленое в домашних условиях
Prepare a spice mixture for meat.

Мясо, вяленое в домашних условиях
In spice squeeze the garlic through a garlic press.

Мясо, вяленое в домашних условиях
Stir, should get a PAP.

Мясо, вяленое в домашних условиях
The meat from all sides a good RUB with spices.

Мясо, вяленое в домашних условиях
Take a large piece of cheesecloth and put the meat on it.

Мясо, вяленое в домашних условиях
Wrap the meat in cheesecloth.

Мясо, вяленое в домашних условиях
Tie with cooking string or thread. Hang over the stove or on a ledge in the kitchen for 7-10 days.

Мясо, вяленое в домашних условиях
After 7-10 days, check the meat. If you wish, you can leave it hanging longer and harder to dry. The exact date depends on humidity, thickness of meat and how dry you want the meat to get to the exit. In any case, you can feel the meat and to control the whole process.

Мясо, вяленое в домашних условиях
Meat is ready to eat. Cut into thin slices.

Мясо, вяленое в домашних условиях
Cook with pleasure!

Tip from the chef:

Meat store in the refrigerator, wrapped in parchment. Meat can lie for a long time – would rather end it than its shelf life!

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