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.

How to dry meat at home?

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 herbs 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, 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, the jerky 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 delicious delicacy can be tasted in a week, although in the future it will become even tastier.

Ingredients:

• beef tenderloin - 1 kg;
• sea \u200b\u200bsalt - 1 kg;
• black pepper - 1 tbsp. the 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 a carbonade or a chop for this purpose - then the result will be softer and tastier. In this case, we will use a liquid marinade for dried meat, 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. The 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

Ingredients:

• chicken breasts - 3 pcs.;
• red pepper - 2 tsp;
• sea \u200b\u200bsalt - 3 tbsp spoons;
• paprika - 1 tbsp. the spoon;
• black pepper - 4 tsp;
• garlic cloves - 6 pcs.

Preparation

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 period of the bundles.

Ingredients:

• chicken breasts - 3 pcs.;
• red pepper - 2 tsp;
• sea \u200b\u200bsalt - 3 tbsp spoons;
• paprika - 1 tbsp. the spoon;
• black pepper - 4 tsp;
• garlic cloves - 6 pcs.

Preparation

1. Mix 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. The dried chicken meat is wrapped with gauze and left in the refrigerator for a day, after which it is hung in a ventilated place for 2-3 days.

Dried duck breast at home

If you don't 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;
• spice.

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. The jerky is kept at a temperature of 60-65 degrees for 6 hours, turning 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. Place the meat with spices and salt in a suitable bowl and pour over the 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 tsp 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 have 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.
   

You can cook a delicious jerky meat product from any meat, not only pork, but also from any poultry, as well as meat brought from hunting.

There will be no heat treatment, so it is good to buy a proven product. It is better if it is chilled rather than frozen.

To avoid oxidation of the product, glass or ceramic dishes should be used for salting. It is optimal to use unrefined coarse sea salt, it dissolves worse, which will save the product from excess salt.

Homemade jerky (pork) recipe

The peculiar, incomparable taste of dried pork will certainly make this cooking method one of your favorites, and for a start you can try this, not the most complicated recipe.

• Neck piece - 2 kg;
• Salt;
• Apple cider vinegar (or red wine);
• A couple of garlic cloves.

For spicy powder:

• A mixture of peppers (you can separately red, black, white);
• Coriander;
• Red sweet paprika;
• Some dried chili;
• Dried garlic;
• Star anise - 2-3 grains;
• Rosemary (fresh or dried).

The meat is laid out in a bowl and covered with salt (turn it over a couple of times so that the whole piece is in salt). Then the pulp is salted in the refrigerator for three days, and we must not forget about it: you must regularly turn it over.

After three days, the neck must be removed, rinsed under running water - rinse off the salt.

Now it's time to get to the marinade. A tablespoon of salt, black pepper, garlic cloves passed through a press, rosemary are added to the vinegar. The neck is placed in the marinade, it must be cooked with the expectation that the piece should be completely covered with it. The meat is marinated overnight.

Now it's the turn for the powder.

A mixture of peppers, star anise grains, coriander crush in a mortar until smooth, mix with the rest of the spices (paprika, chili, dried garlic), add rosemary and a few tablespoons of salt (about a handful) to the mixture.

Pull the neck out of the marinade, put it on the prepared parchment, roll it several times in powder, then wrap it in the same parchment and wrap it with a thick thread.

Now you need to be patient, because the meat will only be ready in 30 days. All this time it must be kept on the shelf on the refrigerator door and turned over from time to time.

Homemade jerky chicken

And chicken meat can be obtained such an exquisite and delicate delicacy that there is nothing to compare it with, however, meat prepared in this way has a popular name - "chicken balyk".

It is not at all difficult to prepare it, and if you take into account that the cost price of such a delicacy is very low, then the attractiveness of the dish will increase significantly.

It is interesting that the meat will not be boiled, but it will be processed with vodka - this will kill germs.

To prepare a chicken flesh delicacy you need:

• Whole chicken breast (2 fillets);
• A tablespoon of salt;
• 2 tablespoons of sugar;
• Half a teaspoon of black pepper;
• A teaspoon of the French herbs mixture (another name is Provence herbs, a specific set of spices and herbs: fennel, lavender flowers, thyme, thyme, etc.);
• Half a spoonful of red pepper;
• 2 tablespoons of vodka;
• 3 cloves of garlic.

All seasonings are poured into a container, vodka is poured into the same, mix thoroughly until smooth.

Wash the sternum and dry it with napkins. Now you need to rub it thoroughly with a mixture of spices, just rub it into the meat on all surfaces. Then place in a dish with a lid and marinate at room temperature for at least 6 hours. Turn the meat every 1.5-2 hours.

After the allotted time for marinating has passed, remove the fillets, rinse under running water, dry with a napkin.

Pass the garlic through a crusher, grate the pulp with it. The last stage: the fillet is wrapped in cheesecloth, tied with a thread. You can hang it in any very warm place with good air movement, for example, on a battery pipe.

It should hang and dry for a day, then it should lie for 2-3 hours in the refrigerator, after which you can taste it, and then eat it.

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Homemade beef jerky recipe

Delicious nutritious meat, not as fatty as pork, great ingredient for sandwiches, delicious slicing for a festive table.

• Fillet or tenderloin - kilogram;
• Sea salt - kilogram;
• Black pepper - a tablespoon;
• Garlic - 4 cloves;
• Various spices - a tablespoon each (rosemary, thyme, oregano, paprika, others).

Films must be removed from beef, you can cut it into 2-3 strips. Mix salt with pepper.

A layer of a mixture of salt and pepper is poured into the dishes, then the meat is laid out, and the top is covered with the same salt and pepper. The whole composition is covered with foil and placed in the refrigerator for 12 hours.

Then the meat must be rinsed, dried and, without closing, put in the refrigerator for another 12 hours.

The spices, selected to taste, are mixed and ground. You can grind in a mortar or grind in a coffee grinder. Garlic must be passed through a crusher and mixed with spices.

The beef is rubbed with the prepared mixture, then wrapped in 2-3 layers of gauze and tied with a thread. Fits in the refrigerator for a week, while. If it is on the shelf, you will have to turn it over 1-2 times a day. It is better to hang it on a shelf, then you can forget about it for a week or two.

You can use it in a week, but it is better if it hangs a little longer - it will be tastier.

Elk jerky

A very simple universal recipe that goes well with other types of meat.

• 2 liters of water;
• 4-6 tablespoons of salt;
• Bay leaf 2 leaves;
• 2 cloves;
• Allspice;
• You can add lemon zest.

The ingredients are calculated for about a kilogram of meat.

Boil water, add all the listed ingredients, boil for a couple of minutes. Then remove from heat, cool, remove bay leaf and zest.

Cut the meat into long pieces and place and place in the cooled brine. At room temperature, it costs about 6 hours, then another three days in the refrigerator.

On the fourth day, the meat must be removed from the brine and placed under oppression for an hour - this will help drive the brine out of the meat so that the drying process does not drag on.

Then the pieces are rubbed with pepper, black and red, other spices to taste (dried garlic, cumin and others). At the end of the process, the meat is wrapped in cheesecloth and placed in the refrigerator for another week.

After a week, the pieces must be removed again, unfold and rubbed again with spices, especially red pepper and dried garlic.

Such meat is stored for a long time - you can keep it in the refrigerator for up to three months.

You can dry any meat, but beef is more suitable for people trying to eat foods with fewer calories.

It is better to store it in the refrigerator, while it is better to restrict air access, for example, by placing it in a container.

An excellent storage method is in vacuum bags.

Different types of meat should be stored separately; pieces cooked according to different recipes should not be put together either - in order to preserve the original taste and aroma.

The appearance of condensation or moisture in containers with meat is unacceptable. If the meat is cured with fat, then this will shorten its shelf life, since fat is a source of moisture.

Pieces of meat can be shifted with napkins, which will need to be checked and changed as they become moistened - this way you can protect the meat from moisture accumulation.

If the meat has dried near heat sources, let it cool down before packing it for storage, otherwise condensation cannot be avoided.

1. Take the balyk piece of pork. Thoroughly peel the pulp from the film. Then wash under running cold water and pat dry with a paper towel to remove excess moisture. Cut the pulp into several pieces. Then dip it in plenty of salt.

2. Arrange the meat in a glass dish. Pour in vodka. Place a plate on top, on which place a heavy weight. Refrigerate everything for 3 days. Turn cuts of meat every day so that they are well salted. Make sure that the pieces of balyk are covered with juice from meat mixed with vodka.

3. After 3 days, remove the meat and rinse off the remaining salt with cold boiled water. Blot with a paper towel. The meat hardened and discolored.

4. Prepare the spices. To do this, mix black pepper with sweet peas, coriander mixture. Grind all the spices in a mortar and add a lava leaf broken into small pieces to the mixture. Combine with dried garlic powder, ground chili, paprika, dry herbs.

5. Grate salted meat with a spicy mixture. Roll the balyk on each side. To dry meat, wrap it in cotton cloth or several layers of gauze. Tie the bundle with twine, leaving a loop for hanging it in the pantry. In a day, hang to the window in the kitchen for a day. Continue alternating between locations. Balyk is dried for at least 5 days. The pulp will become dry. The cut will change color, will not be red, will harden. Serve thinly sliced.

Home-made natural meat products are tasty, healthy and economical. Natural jerky meat will serve as a full-fledged substitute for store-bought sausages and will be prepared from those products that the hostess selects for her family.

If dry-cured meat is being prepared for a certain holiday or event, for example, it needs to be prepared for the New Year, it should be borne in mind that the whole process will take at least 10 days.

Drying at home: how to choose meat

You can also dry pork and beef at home, and even chicken. It is better to choose pieces from an entrecote part or a ham. You can buy both fresh meat and fresh frozen. Considering that pork is much softer and more tender than beef, it is better to take a piece of lean or low-fat pork from the lumbar or cervical region of the carcass, where the meat has small sebaceous veins, for self-cooking of jerky in a home kitchen. The most important condition when choosing meat is freshness. Pastured cuts with an expired shelf life are not suitable for making jerky.
Important! You should not choose pieces thicker than four to five cm, otherwise it will be necessary to increase the time for their preparation at each stage by several days.

Dried pork at home

For one kg of pork, the following amount of products will be required:
- salt 250 g for dry pickling + 250 g for brine;
- garlic, 5 - 6 cloves;
- spices (bay leaf, peppercorns, coriander seeds, sweet paprika, hot paprika, ground black pepper, rosemary, sage) 50 - 60 grams.

1.Cut films and veins from a piece of meat. Wash and dry.

2. Sprinkle salt on the table or board and dip the meat in it several times, pressing hard so that the meat is in a dense shell of salt.

3. Put in a saucepan and refrigerate for three days. Inspect the meat every day and drain the liquid from it, if all the salt has dissolved too early, then add it.
4. After three days, boil a liter of water, put salt, a few leaves of lavrushka, five to six peppercorns, a pinch of coriander seeds.

Cool the brine to 35 - 30 degrees and lower the meat there.

5. Keep the pork in the brine in the refrigerator for another three days.
6. Remove the meat from the brine.

Put on one board, cover the second and place it under the load slightly at an angle to remove excess liquid.

It is better to place the board with meat in a sink or on a drip tray. Leave the pork in this form for 3 to 5 hours.
7. Prepare a mixture of spices for breading meat. It must include garlic, black ground pepper, hot and sweet red paprika, rosemary and (or) sage and other spicy herbs as desired.

Grind the mixture with a mortar, break the bay leaf with your hands.

Many of the spices not only add flavor and aroma to jerky, but also have preservative and aseptic properties, act as natural preservatives, keeping the product fresh.
8. Breaded pork liberally in spices.

9. Place the meat in spices in a dense cloth.

A layered gauze pad will work as well, but a linen cloth or towel is best.
10. Wrap the meat in the cloth as tightly as possible.

Send it to the refrigerator. Inspect the meat in a day.

If there is not enough breading mixture, then it must be added, if necessary, replace the damp cloth with a dry one. Soak the jerky in the refrigerator for another 48 hours.
11. Store the resulting product in a refrigerator in a dry cloth or food paper.

The resulting jerky pork is an excellent product for cutting meat on a festive table, you can surprise your loved ones and cook jerky pork for the New Year or any festive feast. On weekdays, sandwiches with homemade pork jerky will help you to have a snack at work, and will help out at a picnic.

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 become only 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 first dry out 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 stick strongly to the meat and it will start to deteriorate.

12. Delicious homemade jerky is ready.