1. The recipe for homemade cured meat should be started by preparing a salt mixture. To do this, pour salt into a deep plate, it is best to use coarse rock salt.

2. Black and red ground peppers.

3. Use your hands to chop the dried bay leaf into pieces.

4. Pour in vodka and stir. The mass should only become slightly damp, like wet sand on a beach.

5. Wash a piece of tenderloin, leave it to dry a little or remove excess liquid from its surface with a paper towel. Pork tenderloin usually has a small layer of bacon below, it can be removed if desired, but it would be better to leave it, since bacon can also be salted in a similar way, you get jerky with a small amount of bacon.

6. Rub the meat generously with a mixture of salt and spices on all sides, be sure to use the whole mixture. Place in a deep flat-bottomed bowl, cover with a plate on top. Send to refrigerator for 12-14 hours. In order for the meat to be salted evenly, it will need to be turned over every 3-4 hours.

7. The salt mixture will remove excess liquid from the meat that will collect at the bottom of the bowl, you do not need to drain it, it will help in marinating the meat.

8. After the allotted time, rinse the tenderloin under the tap, carefully removing salt, spices and pieces of bay leaf. Dry the meat again with paper towels.

9. Cut the garlic into small pieces and sprinkle over the tenderloin on all sides.

10. Take clean cheesecloth and wrap the meat tightly in it. In order for it to be of a more regular shape and not flatten during the drying process, the piece must be tied with a thread. There should be free air access to the meat from all sides; for this, it must either be hung by something or put on a wire rack. In this form, the tenderloin will dry out first at room temperature for 12-14 hours (it is also advisable to turn it over periodically), and then in the refrigerator for two or three days.

11. The longer the meat dries, the more dense and salty it will become. But after a day, it is imperative to untwist it and separate the gauze from it, as it can strongly stick to the meat and it will start to deteriorate.

12. Delicious homemade jerky is ready.

Dried meat is a gourmet delicacy or a great way to process a product for long-term storage. It will take a lot of time, effort and patience to prepare it, but the most difficult thing is to resist and not eat the delicacy before the technological process is complete.

To cook jerky at home, you must first of all choose a good raw material, choose an appropriate recipe, be patient and familiarize yourself with the basic rules for creating a blank:

1. At the first stage, the meat is salted in a dry mixture or kept in a brine of water, salt and sugar, to which spices and spices are added at will. The holding time depends on the desired degree of salting and can vary from 1 to 3 days.
2. The pickled slice is placed under a press for 1-3 hours.
3. Before the drying stage, rub the product with a mixture of spices, herbs and spices. However, dry-drying is also allowed in its pure form without seasonings.
4. Wrap the blank with a clean cloth and refrigerate for 7 days.
5. At the final stage, dried meat is dried in a ventilated place.

Dried beef at home

To cook jerky with your own hands, first of all you need to purchase a standing piece of meat. And if there is one already, and this is a beef tenderloin or a sirloin without veins, then this recipe is just what you need. Taking into account the proposed recommendations, the tasty delicacy can be tasted in a week, although in the future it will become even tastier.

Ingredients:

• beef tenderloin - 1 kg;
• sea ​​salt - 1 kg;
• black pepper - 1 tbsp. spoon;
• dried garlic, rosemary, thyme, oregano and paprika - 1 tbsp each spoon.

Preparation

1. The tenderloin is cut into 2 parts, rolled generously in a mixture of salt and pepper, placed in a tray.
2. The product is kept in the refrigerator for 12 hours, washed, dried and placed in the refrigerator for another 12 hours (without covering).
3. Dip the pieces in a mixture of spices and herbs, wrap with gauze and hang in the cold.
4. After 7 days, the beef jerky will be ready for tasting.

Dried pork at home

Pork prepared in a similar manner will be no less worthwhile delicacy. It is preferable to choose for this purpose carbonade or necklace - then the result will be softer and tastier. In this case, a liquid marinade for jerky meat will be used, the composition of which can be expanded by adding your favorite spices.

Ingredients:

• pork - 1 kg;
• water - 2 l;
• coarse salt - 8 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• laurel, peppercorns, cloves (for marinade) - to taste;
• red and black ground pepper, hops-suneli (for cleaning) - 1 tbsp. spoon.

Preparation

1. Salt, sugar, spices are added to the water, boiled for 2 minutes, cooled and placed in a refrigerator for a couple of hours.
2. The meat is dipped in the brine and left for 1-3 days.
3. Salted slices are placed under a press for a couple of hours, after which they are dried, rubbed with spices and wrapped in gauze.
4. The packages are kept in the refrigerator for 7 days, after which they are hung in a cool, ventilated place.
5. After another 1-2 weeks, the jerky pork will be ready.

Dried chicken breast at home

Dried chicken breast turns out to be softer and more tender than preparations from other types of meat. In addition, it cooks faster, has a pleasant spicy aftertaste and garlic aroma, which can be supplemented with your favorite spices. The density of the snack can be adjusted by shortening or extending the drying time of the bundles.

Ingredients:

• chicken breasts - 3 pcs.;
• red pepper - 2 tsp;
• sea ​​salt - 3 tbsp spoons;
• paprika - 1 tbsp. spoon;
• black pepper - 4 tsp;
• garlic cloves - 6 pcs.

Preparation

1. Mix the spices, salt and half of the grated garlic in a bowl.
2. Rub the meat with a mixture, place it in a bowl and leave it under a film in the refrigerator for a day.
3. Wash off salt and spices under running water, dry the slices, rub with the remaining garlic and black pepper.
4. Wrap the dried chicken meat with gauze and leave it in the refrigerator for a day, after which it is hung in a ventilated place for 2-3 days.

Dried duck breast at home

Dried duck breast is an exquisite delicacy of French cuisine that can become a signature delicacy on your table. Initially, the bird is dry marinated, and then simply kept in gauze on the bottom shelf of the refrigerator. A minimum of wasted time, a maximum of endurance and patience - and a delicious dish is ready.

Ingredients:

• duck breast - 500-600 g;
• sea ​​salt - 400 g;
• laurel - 2 pcs.;
• a mixture of peppers - 2 tbsp. spoons;
• rosemary - 3 sprigs;
• thyme - 5 branches.

Preparation

1. Salt is mixed with crushed laurel, thyme and rosemary and duck breast is placed between two layers of the resulting mixture.
2. A load is placed on top and the bird is left for 12-24 hours.
3. The meat is washed, dried, rubbed with a ground mixture of peppers, wrapped with gauze and kept in the refrigerator for 1 month.

How to dry meat in a vegetable dryer?

If you do not want to wait long and tediously for the completion of the process of creating a snack according to the recipes outlined above, cook the jerky in a vegetable dryer. In this case, the entire cycle will be reduced significantly, and the taste of the finished meal will please you no less. It is very tasty to dry chicken breasts or pork tenderloin in this way.

Ingredients:

• pork or chicken - 1 kg;
• coarse salt - 6 tbsp. spoons;
• spices.

Preparation

1. The meat is cut into slices, rubbed with salt and placed in a bag in the refrigerator for a day.
2. Rinse the pieces, dry them, rub them with spices and place them on the drier tray.
3. Hold the jerky at a temperature of 60-65 degrees for 6 hours, turning it over once.

Cured meat in wine

Cured meat, the recipe of which you will learn further, is skillfully prepared by Italian chefs, calling the resulting spicy appetizer Bresaola. A delicacy of beef tenderloin is made by soaking for a long time in dry red wine with spices and garlic, followed by a long stage-by-stage drying.

Ingredients:

• beef - 1 kg;
• coarse salt - 4 tbsp. spoons;
• coriander and chili - 2 tsp each;
• provencal herbs - 2 tbsp. spoons;
• cloves - 4 pcs.;
• garlic - 2 heads;
• laurel - 7 pcs.;
• wine, olive oil.

Preparation

1. The meat is placed with spices and salt in a suitable bowl and poured over with wine until coated.
2. A layer of olive oil is created on top, the container is covered and placed in the refrigerator for 10 days.
3. They take out chunks from the marinade, wrap them with gauze and hang them in a ventilated place under room conditions for 2 weeks and for the same amount in the cold.

Oven jerky

It is much faster and easier to prepare jerky for beer in the oven. You can use any variety to create a snack: pork, beef, chicken and even lamb. To make it convenient to cut a whole meat slice into thin plates, it is pre-frozen and only then they start processing and pickling.

Ingredients:

• meat (pulp) - 1 kg;
• Worcester and soy sauce - 35 ml each;
• juniper (berries) - 7 pcs.;
• dried garlic and chili - 1 teaspoon each;
• coriander, black pepper and paprika - 2 teaspoons each;
• tabasco - 2-3 drops;
• sugar - 1 tsp.

Preparation

1. The meat slices are mixed with spices and left for an hour.
2. Lay out the pieces on a wire rack and dry at 60 degrees for 3-4 hours.
3. Oven-dried meat is served with beer.

How to store jerky at home?

If you successfully coped with the process of creating a delicious delicacy, it's time to familiarize yourself with the recommendations on how to store jerky.

1. Dried meat with a minimum moisture content can be stored in a sealed or vacuum container without access to air at room temperature for no more than a month.
2. A hermetically sealed product is stored in the refrigerator for up to six months, in the freezer for a year.
3. Large dried slices without packaging are stored wrapped in paper or cloth for up to two weeks.

Dried or jerky meat is a product with excellent taste and high protein content. It's a good snack, a nutritious snack on the go, and a great addition to a variety of meals. Unfortunately, not many people know how to dry meat at home in order to preserve its taste. Let's fix this gap!

The advantages of homemade meat delicacy are obvious: preservation of nutrients, rich taste, absence of artificial additives. Plus, homemade jerky is an economical and easy way to cook it deliciously. All that is needed for this is a large amount of salt, spices (although, if you do not like them, you can only do with salting).

How to dry different types of meat at home?

You can dry any meat in your own kitchen: beef, lamb, pork, poultry and even game. But, in order to end up with a delicacy in any case tasty, tender, truly melting in the mouth and, moreover, retaining all its nutritional properties, slightly different cooking technologies and spices should be used.

How to dry meat at home: a recipe for beef, lamb, game

Tough, lean meat, not as fat as pork, it is advisable to marinate in brine before drying. It will turn out to be more aromatic and tender.

Ingredients:

• 500 g of beef, or veal, or lamb;
• 1 liter of water;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 2 bay leaves;
• 1 tbsp. l. mixtures of ground peppers (black, red, white, allspice);
• 1 handful of juniper berries
• 2 tbsp. l. hops-suneli;
• 1 tbsp. l. coriander;
• 5 black peppercorns.

Preparation:

1. Rinse the meat and remove sinews and films.
   
2. Prepare the brine. Boil water and add bay leaf, peppercorns, sugar and salt to it. Boil for 2-3 minutes, turn off the heat, cool.
   
3. Put the meat in the marinade and soak in it for at least 5 hours, then refrigerate it together with the brine for three days.
   
4. After this time, drain the marinade.

   

5. Put a weight on the meat so that all the juice flows out of it.
   
6. Pound the juniper berries in a mortar and mix together with all the spices. Rub the meat on all sides with this mixture, wrap it in 2-3 layers of gauze and put it in the cold for 7 days.
   
7. After a week, remove the future delicacy from the gauze, rub it with spices again and hang it in the pantry or on the balcony. Be sure to wrap it in cheesecloth to keep out insects. If there is no balcony or loggia, the meat can be stored in the refrigerator, turning it over every day. If the gauze gets wet, it needs to be changed.
   
8. The product will be ready in 12-18 days.
9. You can store it in the refrigerator for about three months.

How to dry poultry meat at home?

This method allows you to prepare a delicious jerky delicacy faster than using the marinade, but its shelf life in the refrigerator is only 1 month. Drying poultry meat using the oven is not recommended. It is very delicate and becomes too dry and tasteless when processed this way.

Ingredients:

• 500 g of chicken meat;
• 2 tbsp. l. coarse salt;
• 2 tsp ground black pepper;
• 1 tbsp. l. sweet ground paprika;
• 4 cloves of garlic.

Preparation:

1. Rinse a whole piece of meat, dry it, put it in a glass container (for example, a baking dish) and sprinkle generously on all sides with salt mixed with seasonings, garlic and pepper passed through a press.
2. Pull a layer of cling film over the dishes and press down with a plate with a weight.
3. Put everything in the refrigerator for a day.
4. During this time, the meat will actively produce juice. Do not drain it; the product will be more delicate.
5. When the day has passed, remove the semi-finished product from the refrigerator, rinse it from salt, dry it with a paper towel, rub it with spices and garlic again and put it in the cold again, wrapped in gauze.
6. Leave the chicken in the refrigerator for another day.
7. The finished delicacy is wrapped in parchment paper and stored in the cold for no more than 1 month.

How to dry meat at home?

This method of preparing a jerky delicacy is ideal for high-fat pork. Thus, the meat is cooked much faster than drying in the refrigerator, but it also turns out to be drier. However, if used for making soup or stewing, it quickly recovers its properties.

Ingredients:

• 1 kg of pork;
• 2-3 st. l. coarse salt;
• 3 tbsp. l. mixtures of dry vegetables (carrots, onions, garlic, dill);
• 3 tbsp. l. fragrant herbs;
• 1 tsp ground pepper.

Preparation:

1. Rinse the meat, remove the tendons, dry.
2. Mix salt with herbs and spices.
3. Rub a piece of pork liberally with the mixture on all sides and put it in the refrigerator for two days. Turn periodically (2 times a day is sufficient).
4. After this time, remove the meat and cut into thin long strips (the thickness of the pieces should not be more than 1 cm).
5. Place the pork on a wire rack in the oven in one layer. You can use a baking sheet, but make sure to cover it with cotton or parchment paper.
6. Set the temperature in the oven to 50 0 С, be sure to open the door slightly and dry for 10 hours.

Today we will talk about how beef jerky is prepared at home. This process takes a lot of time, but as a result you will get a dish that will impress even the most fastidious gourmets. The main thing is to choose the right meat and strictly follow the recipe. Let's take a look at the most common ways to dry beef.

Secrets of curing meat

If you have any doubts about the safety of eating jerky at home, feel free to discard them. Already at the first stage of cooking, all harmful microorganisms die. The main thing is to follow the recommendations given in the recipes.

Home-made jerky is best made from beef, but veal is not suitable for these purposes. If this is your first time preparing such a dish, it will be useful to familiarize yourself with the advice of experienced hostesses:

• For drying, only fresh or chilled meat is needed. Choose lean, boneless beef. Also, there should be no streaks or film on the meat.
• The meat should be cut into slices no more than 1 cm thick. If the pieces are thicker, the process of drying and curing the beef will take much longer.
• Preferably cut the beef along the grain.
• You need to store beef jerky in a dark place where there is no moisture. It is best to put the meat in a jar or bag.
• Before packing the meat, it must be kept on paper for several days so that all excess moisture evaporates.

Beef jerky at home according to this recipe is quite simple to prepare. The drying process itself will take about two weeks on average. It is necessary to withstand this time frame so that the meat is thoroughly dried.

Composition:

• 0.7 kg of beef;
• 0.5 kg of salt;
• 60 g red pepper;
• 80 g hops-suneli;
• filtered water;
• 80 g black pepper.

Preparation:

Drying meat in the oven

Drying meat in the oven is the easiest and fastest way to prepare this delicacy. The main thing is to be careful not to dry it out, so taste the meat more often in the process.

Composition:

• 0.9 kg beef tenderloin;
• Worcestersky sauce - 30 ml;
• 1 tsp granulated sugar;
• 20 ml soy sauce;
• ¼ h. L. sauce "Tabasco";
• 2 tsp coriander;
• 5 pieces. juniper berries;
• 2 tsp black pepper;
• 1 tsp dried garlic;
• 2 tsp paprika.

Preparation:

We offer another recipe for making beef jerky at home. There was a lot of controversy about where this amazing dish called pastroma came from. But they say that it comes from Romania, Moldova and Bessarabia.

Composition:

• 2 kg of beef (preferably brisket);
• 90 g table salt;
• 70 g granulated sugar;
• 60 g brown sugar;
• 30 g of liquid honey;
• 3½ tbsp. l. coriander;
• ½ tbsp. l. mustard;
• 5 pieces. dried cloves;
• 2-3 bay leaves;
• ½ tsp cinnamon powder;
• 10 black peppercorns;
• 1 tbsp. l. black pepper;
• 1 tbsp. l. smoked paprika.

Preparation:

06.12.2012 03.08.2015

Many people love jerky, and for this there are a lot of reasons, such meat does not contain preservatives, only salt, this meat is subject to long-term storage. Also, in the case of unexpected guests, jerky meat can also help you out, you can always take it with you on the road or on a picnic. It is not so difficult to dry meat on your own, you can dry beef, and poultry, and pork. Today the site At home.ru will tell you how you can make jerky at home.

Beef jerky - recipe

You will need:

• beef tenderloin, the diameter should be no more than 3-5 centimeters;
• coarse sea salt;
• freshly ground black pepper;
• seasonings of your choice: cumin, sage, cumin, paprika, dried garlic, thyme, coriander, rosemary.

Cooking process:

Making beef jerky is simple, first you need to cleanse the beef of all that is superfluous. In a tray that is suitable in size, you need to pour a layer of sea salt mixed with ground black pepper on its bottom. But put the salt on the meat, and sprinkle everything with salt on top again. It is worth remembering that in this case fine salt will not work, this is due to the fact that such salt is absorbed too quickly and more than necessary. If you don't have sea salt on hand, then you can take the most common rock salt. Cover the tray with meat with cling film and take it to a cold place, you can in the refrigerator, leave it for 12 hours. After the time has elapsed, remove the salted meat, the salt must be peeled off or washed off, then dried with a paper towel. The spices that you have chosen can now be mixed and grated on the beef, then wrap the meat in dry, clean cheesecloth. Then home-based jerky must be marked in a well-ventilated and cool place. If you do not have such a place, then you can put it in the refrigerator, but do not forget to turn it over twice a day. After a week has passed, the meat is completely ready, such meat can be stored for a very long time, only you should remember about the correct temperature regime.

Dried pork at home

You can also make jerky and pork. The site At home.ru will tell you how to do this.

You need:

• pork tenderloin, the sirloin is best;
• sea ​​coarse salt;
• clean gauze;
• black peppercorns, dill, coriander, bay leaf, cumin.

Preparation:

Fillets need to be cleaned of films, with the help of coarse salt we rub the meat, put it in a tray that is suitable in size, after that we put it all for salting in a cool place. Dried meat at home should be left for 2-3 days, once a day the pork should be turned over. After these days, remove the meat and clean off all excess salt. At this time, you can already prepare clean cheesecloth and all your chosen spices. Before use, all spices must be ground, this is very important, because they give the pork a specific taste. Now you can do a pleasant massage for meat, you need to grate it generously. If you do not like some spices, then you can simply remove them or simply replace with those that you like. After that, rub the meat with these spices, wrap it in cheesecloth and tie it with a thread. Now the time has come when you need to find a suitable place for your wonderful meat, if you dry meat in the summer, then a balcony may well come up, but not in the sun. If you are drying pork in the winter, then the kitchen, for example, by the battery, may also work. Try to make jerky this way, you will definitely like it. Also remember to hang the meat vertically. Now the most difficult time has come for you - the waiting time, you need to wait 5-8 days, until that time, until it is the desired state. After these days of waiting have passed, you can remove the meat, unfold it and cut off tasty pieces of jerky pork. If you smell a wonderful and magnificent scent, then it can confirm that you did everything right.

The nuances of cooking jerky

Many people are afraid to make jerky at home, and eat it, because it is raw, albeit dried. After all, many believe that helminths can live in low-quality pork. But fear not, good salting can solve this problem. If you still have doubts, then you can take poultry or beef, in this meat there is much less risk. But be sure there will be no residents in the pork you buy in the store.

Today we talked about how you can cook jerky at home, as it turns out it's pretty simple and easy. There is nothing very complicated in these recipes, but all you need to prepare delicious jerky is patience, because you will have to wait for weeks. But. Trust me, it's worth it as the result is delicious jerky.

Skipina Anastasia for the site