Jerky - the best recipes .How to prepare and tasty jerky .
Recipes / / August 12, 2017
Many housewives and sometimes the male chefs dare try to cook at home jerky.This product has many advantages, which could be considered:
• natural meat - do not use preservatives or chemical additives;
• Convenience - in the case of unexpected guests the hosts will be that they offer;
• Savings - more is not necessary every day to run to the store for sausage when the house in a refrigerator is not less tasty, but more useful meat.
Subject to the technology of preparation of jerky the finished product can be stored for a long time in the fridge and it will not affect the taste of meat.
Jerky - preparation
products for drying is suitable for almost any meat - pork, chicken, beef and more.In each case, it takes into account especially meat, which directly affects the "aging" of the product.The value should be paid to spices.They give the meat flavor and help to mask odors that are typical of a meat product.
Recipe 1: Cured meat (pork)
Pork meat is best served to dried.Despite the fact that this fat meat, by drying the combination of fatty layers with meat constitutes an interesting an unusual taste.
• loin pork tenderloin - 3 kg;
• coarse salt - 500 g;
• spices - cumin, bay leaf, black pepper, dill, basil, coriander.
drying method is simple pork and even those will be able to cope with him, who for the first time decided at home obvyalit meat.So, what we need?To start cleanse pork fillet from the films and veins.Further, sparing no salt, rub the salt thoroughly into the meat.Now it will take time for prosola.Put the pork tenderloin in a tray, and for three days we will send it in a cool dark place.Please note, a day two times, preferably in the morning and in the evening, you need to turn the meat.
Three days have elapsed.We took out the meat and thoroughly cleanse the extra salt layers.Getting spices.Importantly, it can be used for drying and other spices, even if they are not specified in the recipe.It should be fragrant herbs that will be able to share their properties with jerky.In a small mortar mix selected spices.Prepare an adequate supply of gauze.You are ready to "massage".Gently and hard to rub the spices into the meat, do not spare forces and seasonings.The finished meat is left to tie a gauze bandage, fix all this thread and hang in a vertical position.In the summer, you can hang the meat on the balcony, it is better to non-solar side.At the same time, the winter sun-dried meat in the kitchen next to the battery.It remains the most difficult - to wait until the meat is cooked.Depending on the thickness of the pork tenderloin it will take about a week.A few days later you can remove the blindfold and try the meat taste.Juicy and flavorful meat indicates that the drying process took place in accordance with all regulatory requirements.
Recipe 2: Beef jerky (beef)
As you know, a diet beef than pork.This product is concentrated supply of cholesterol lower, which allows people to eat beef, adhering to diet.
• small diameter beef tenderloin - 2 kg;
• sea salt;
• black pepper;
• dried spices to the discretion of the hosts.
To begin with, why drying is recommended for coarse salt?Small salt is absorbed too quickly, and in very large quantities.As a result, jerky turns salty.So, select the tray that will fit well into beef.This vessel will mix the salt with the pepper.We spread the meat in the pan and carefully treat with salt.Next dish tightly cover with cling film and put 12 hours in a cool place.After these hours the meat should be thoroughly cleaned of salt, you can even wash lightly clipping.Paper towels dry it beef, and then carefully wipe with a mixture of selected spices.Their composition may include only dry grass.You can also buy ready-made seasonings, intended for jerky.Seasoned with spices or meat wrap in a thin cloth or gauze bandage.Beef leave for 7 days in a well-ventilated room, one has a basement, the meat can be stored there.Every day, the beef should be turned to the other side.After a week you can enjoy a fragrant beef jerky.
Recipe 3: Jerky duck
Recipe seen on the example of the duck, but you can use the method described with respect to the chicken, goose and other birds.The process of drying is subjected to duck breast.It is here that focuses more headroom meat.
• duck breast - 3 pcs .;
• sea salt coarse;
• black pepper;
• rosemary, basil, dill, thyme;
• 50 ml - wine or brandy;
duck skin is not applied to dried, to cleanse it from the breast skin and fat layers.In a small pan, mix the salt with ground peas.The vessel was added wine or brandy, at your discretion.Left the resulting mixture, roll the duck breasts and sprinkle on top of all carefully selected spices.After the meat tightly wrap with cling film and 10 - 12 hours stored in the refrigerator.During this time, the meat will absorb the flavor of an alcoholic beverage.Incidentally, it is possible to process the meat with salt and spices in the evening to the morning could continue.Then the meat is thoroughly washed with fresh water.Daubed gauze in several layers and will send back in the refrigerator for 12 hours.The specified time has passed, you can gather the whole family and, finally, to try, what excellent taste acquired meat!
Recipe 4: Cured meat (pork belly)
To test times better to take a small breast size.Instead of harmful chemicals and dyes, use onion peel, which will give the meat a natural brilliant color.
• breast - 1 - 2 kg;
• spices - coriander, rosemary, dried garlic, dill, cumin, etc .;
• onion skins.
Make the marinade.In a saucepan add water, some of these spices and salt, about 200 In the marinade omit the bacon, and the liquid should completely cover the meat.With 10 bulbs clear the husk and all that we send into the pot with the meat.Boil the meat, not more than 20 minutes.Once we remove the pan from the heat and give the meat with the liquid to cool completely.Next, the dried meat again rub the rest of the spices.This includes garlic.If not dried garlic, fresh garlic can be rubbed.Wrap the brisket in foil and store in the refrigerator for 1 - 2 days.Amazingly delicious!
Jerky - secrets and tips from the best chefs
Do not be afraid of pests present in meat jerky.Salt usually solves this problem, and all sorts of worms are killed still in the first stage of drying.