How to make cured meat. Dried meat: the best recipes for cooking at home

Dried meat is a very nutritious product that can be stored for a long time, provided that it is well packaged. One piece of such a product is enough for a person for half a day. The meat gradually swells in the stomach and is digested, the feeling of hunger does not appear for a long time. But there will be a slight thirst due to the process of absorbing the liquid, although this is nothing to worry about.

Dried meat

Such meat is a wonderful product for lovers of hiking and extreme conditions, athletes. They are very easy and quick to eat on the go, and at the same time it will provide you with a quick surge of strength and energy. And it means a lot in field conditions.

In addition, dried meat can be easily turned into regular meat. To do this, it is enough to fill it hot water and leave for an hour until it returns to its previous state. Or you can just add a piece of such a product when cooking soup.

How to cook dried meat

At home, it is quite simple to prepare it. This is an easy process. Lamb is well suited for this and better not to take it. It does not produce a normal product.

Of course, the meat must be fresh. This is the main condition. In addition, it should be completely non-greasy, without streaks.

Beef should be cut into pieces. It is better if their thickness is no more than one centimeter. But even if you get thicker pieces, it's okay. It just takes longer to cook.

The thinner you cut it, the faster the meat will dry out. Even when preparing, you need to consider for what purposes you are preparing such a product. If you will use it at home, then feel free to make thick pieces. But if you are going to take it on a hike, then the pieces must certainly be thin. This will facilitate the process of its use on the road. Agree that a thick piece will be difficult to gnaw.

Dried Meat: Homemade Recipe

The meat must be cut across the fibers so that later they do not interfere so much during the meal. We put the prepared pieces in a bowl, and we ourselves begin to prepare the brine, which we will need further.

To prepare it, we need a mixture of peppers. You can purchase a set of a combination of several of its types: red, black, white, green. But you can also independently obtain such a mixture by grinding individual species in a coffee grinder. The result will not be worse. We also need salt, bay leaf, soy sauce, sugar and boiling water.

For two kilograms of beef, the amount of ingredients will be as follows:

1. Two full teaspoons table salt.
2. Also two teaspoons of a mixture of peppers.
3. Fifty milliliters of soy sauce will be enough.
4. A teaspoon of granulated sugar.
5. A few chopped bay leaves.
6. You can also add some herbs for meat.

We mix all these ingredients in one bowl and pour a glass of boiling water. The resulting solution must be stirred so that the salt is completely dissolved.

Next, pour our meat with brine, mix everything so that each piece gets its portion of salt and spices. We cover the pan with a lid, it should not receive excess air. And we send it to the refrigerator for three days. During this time, the meat will soften, soaked with salt and spices.

Sugar makes the taste of meat more tender, enhancing its flavor. Salt provides protection against the development of microorganisms. And the soy sauce gives it a special flavor. With it, dried meat at home is much tastier.

Dry meat

There is a special dryer for meat, which will facilitate the process of cooking at home. After the beef has lain in the brine, it can be placed in the dryer. And you can cook dried meat with the help of the oven. In any case, a good result is obtained.

If you have a meat dryer, place the beef pieces on wire racks. The bottom layer of meat can be stacked from more large pieces because it dries out faster.

Drying in the oven

If you decide to cook dried meat in the oven, then this is done as follows.

The oven must be preheated to seventy degrees. Beef should be cooked until completely dry. In the process, the oven must be kept slightly ajar, as the moisture will need to go somewhere.

Remember that the meat is dried with the gas turned off. Periodically, a baking sheet with beef must be taken out, and the oven must be heated. Then return the meat back to its place.

Drying will take about a day. If you cook the meat less, then it will simply lose some of the moisture, but will not dry out completely. You'll get It won't keep very long. Although it is quite suitable for a two-week trip. At first, it will be possible to eat it without additional cooking, but after a week and a half it is better to use it for making soups or for frying.

For long-term storage without a refrigerator, the meat should dry out to a stone state. The optimum temperature for the cooking process is seventy degrees. It should not be exceeded, but also reduced. At high temperatures, the meat can be fried to an unacceptable state.

You need to store dried meat in a dry place without access to air in the dark. This is very important condition. The best option would be to pack it either in plastic bags or glass jars.

• Thinly sliced ​​meat dries out faster and is more convenient to eat while hiking.
• Ready beef can be held on paper for about a day before packaging. This is done in order to evaporate moisture. As experience shows, this increases the shelf life of meat without a refrigerator. And in weather conditions it is very important.
• While in the oven, you can place a baking sheet under the wire rack. This will help keep it clean. In addition, the entire oven will have to be washed, as it retains the smell steadily.
• Gnawing on ready-made slices of dried meat is very tasty. But you need to be careful and take care of your teeth.

Instead of an afterword

Many people want to learn how to cook dried meat. What is the name, meanwhile, of such a product, not everyone knows. Such meat is called basturma. Currently, it is considered almost a delicacy, although it was originally invented as a hiking food option for shepherds, hunters who did not return home for a long time and were forced to take a supply of food with them. And such meat was very convenient in storage and quite high-calorie.

Meat is a vital component of any normal diet. All these newfangled diets are from an excess of money, free time and empty space in the skull. If you don’t eat meat, you won’t last long, especially with significant physical and emotional stress. Namely, this is what awaits us during the BP.

But here another question arises - how to keep fresh meat for as long as possible? There are quite a few ways, we even talk about some of them. But today we will focus on a fairly simple and very popular option that people have been practicing for more than a hundred years. It's about cooking. jerky .

The principle of preparing dried meat is quite simple - you need to process it with spices and hang it to dry in a cool and well-ventilated place. Therefore, details are extremely important here - how much to salt, how to process, how and where to hang. And it depends on this whether you get awesome tasty jerky or just spoil a good product. So.

Dried Meat Recipe

There are two fundamental different ways salting meat - dry and wet. We will talk about each of them, and with detailed step by step recipe. But more on that later. As the name implies, in the second case, unlike the first, not salt is used, but brine. Someone thinks that it is easier for liquids to seep through the meat fibers and soak through the entire thickness of the piece. Perhaps this is so, but the fundamental difference in taste jerky both types of processing are not noticed.

Let's start with the dry method. First of all, let's choose the meat. It must be taken into account that different kinds meat should be dried for different times. Pork, for example, which could theoretically be contaminated with some kind of nastiness, should be salted much longer than other types. As for the chicken, there will be no problems with it at all - chicken breasts they are juicy and soft in themselves, so even when dried they will not become too tough, which often happens with various beef.

So we got the meat. Now carefully wash it, clean it from films, veins and fat, dry it with a towel and cut it into portions. No, not in small pieces (although this is also an option, plus with it, salting will be more efficient and faster), but big chunks no more than 5 cm thick. If it is thicker, then jerky may not be salted in the middle, so it's better not to risk it.

Now salt. Pour a mixture of coarse salt and black pepper into a separate container. How many peppers? To your taste - if you want it spicier, then put more (10 grams - a standard bag, it's enough). How much salt? On average - 200 grams. It should evenly cover the bottom of the container with a layer up to half a centimeter thick. Do not be afraid to pour more - anyway, during the salting process, it will have to be changed periodically, since it will actively absorb the juice released from the meat.

We put portioned pieces in a container with salt and additionally fall asleep on top with another portion - the meat should be completely covered. We close the dishes with a lid and put in the refrigerator or any other cool place. We wait. If beef or chicken, one day is enough. If it's pork, it's better to wait three days. At the same time, we periodically look into the container - if too much liquid is released - drain it, change the salt and close it again. If you're afraid that jerky it will turn out too salty - before the second stage of cooking, place it in boiled water for a day - it will take some of the salt onto itself. Actually, we take out the portioned pieces, wash the salt from them and dry them with paper napkins.

The meat has been salted, now it's time for seasoning. What to take? What do you like better. Personally, we recommend red pepper (and more - not only for the sake of spice, but also for the fight against germs). Proportions - 2 teaspoons per 1 kg. You also need to add garlic (for the same purposes), Provencal herbs, paprika and basil (this is for taste). But you can freely experiment with the latter. Generously rub the meat on all sides with a mixture of spices.

We wrap the future jerky with gauze or any other “breathable” fabric (even a non-sterile bandage is fine) and tie it with twine. We either put this bundle in the refrigerator, or hang it in a cool and ventilated place. This is a very difficult moment. There is a fundamental difference between dried meat (high temperatures, fresh air) and jerky. In the second case, it turns out a little juicier and richer in terms of taste, but this requires cool conditions. If the temperature outside is cold enough (many people think that the weather is already suitable since October), then hang the meat on the balcony. If not, just a refrigerator. Yes, it is not ventilated normally, but it's not so scary.

Also important point- if jerky does not hang, but lies, then it will need to be turned over periodically (several times a day). Then it remains only to wait. If we are talking about beef or chicken - 2 weeks. Pork is better to hang longer - at least three weeks. Actually, everything is jerky ready. In cool conditions, it will calmly last for several months. In arbitrary - up to a month.

As for the wet method, the difference is only at the first stage. You need to prepare a brine. Proportions - 200 grams of salt per 2 liters of water. Bring the water to a boil, cool to 60 degrees and add salt in a spoonful. Stir, wait until dissolved. The brine adequacy criterion is a raw egg swims in it. Next, take the meat, put it in this brine and put it in the refrigerator for a day. Next, we take out the pieces from the container, put them on an inclined plank and press down with oppression for two hours. This simple operation is needed to squeeze out excess brine and compress the fibers a little. After that, everything goes similarly to the dry method.

As you can see, the cooking process is quite simple. But it’s quite difficult to wait until the meat is cooked (after all, three weeks is three weeks). But you will get extremely delicious product long-term storage. However, there is one significant disadvantage - jerky can be quite salty and make you thirsty. So if you survive in scarcity drinking water, refrain from this method of storing meat. But if you just want to get out somewhere in nature, and even with beer, then jerky is a great solution.

Long campaigns of troops and peaceful merchant caravans required the availability of products that could remain fresh and usable for many weeks. I had to be content mainly with vegetables, fruits and grains. In a hot climate, perishable meat quickly became unusable. Then the idea arose to wither the protein product necessary for people. It was based on the idea of ​​salting, getting rid of excess liquid and subsequent drying. beef tenderloin. In this form, the meat that preserved everything beneficial features, did not deteriorate and could be eaten for a long time.

The five most commonly used ingredients in recipes are:

Today, jerky recipes are numerous. various ways its preparation. After giving the basturma the desired shape, convenient for cutting, the meat is shifted with spices, garlic and pasty chaman, and then dried to the desired state. Many Europeans also liked the magnificent delicacy, which goes well with beer or coffee. It can be easily prepared at home without spending a lot of money on buying it in supermarkets. Ecologically clean, free from preservatives, extremely tasty and nutritious product will appeal to many consumers.

Meat has always been, is and will be the main product in the diet of a healthy person, since it is the main supplier of protein to our body.

Against the backdrop of a great variety of meat products, dried meat is of particular value. It's exclusive natural product, in which the necessary nutrients are accumulated in the most natural form.

Dried meat is free from excess moisture due to proper drying. It does not contain "chemistry", any artificial flavors.

Dried meat is a universally recognized delicacy. Everyone has heard the sonorous names of various meat products from beef, pork, lamb, and poultry. These are jamon, prosciutto, basturma and many others. In fact, such meat unconditionally bypasses taste properties, nutritional value and usefulness of any protein products, including fish and other seafood.

Its only drawback is the use of a significant amount of table salt during drying. Because of this, dried meat products are harmful to people suffering from obesity, kidney and heart diseases.

In general, when using dried meat, moderation is needed; it has no other shortcomings.

Variety of cured meats

There are a lot of recipes for how to cook jerky. This technology has been used for a long time different nations for salting and drying a wide variety of meats.

The technique of nomadic eastern peoples is well known, when pieces raw meat placed under the horse's saddle. The meat under the influence of heat, shaking, the mass of the rider, the salty sweat of the animal was compressed, losing excess moisture. Received meat product could be stored in warm weather for a long time.

Farmers quickly adopted this effective technology from the nomads. The meat began to be cooked, salted, and then hung out to dry in the fresh air. This technique made it possible to save all useful material contained in fresh meat: protein, vitamins, amino acids, trace elements.

One of the most famous dried meat delicacies in the gastronomic world, of course, is jamon. This is a purely Spanish "history". Jamon is made from the meat of several specially bred breeds of pigs. The hind legs of animals, that is, hams, are used. Jamon in Spanish means "ham".

There are two main types of this delicacy. The regular serrano jamon is made from white pigs. Much more expensive Iberico jamon is dried from acorn-fed black pigs.

Their hams are produced in almost all provinces of Spain, except for coastal ones. They even have their own quality mark, just like for wines.

The process of making jamon is quite lengthy and labor-intensive. Pork legs are salted for several days, depending on the mass. Then dried from six months to three years. It is important at what temperature to withstand it. Jamon acquires its characteristic taste and aroma during ripening in cellars at temperatures up to 10 degrees Celsius.

It is customary to cut jamon using a special stand, jamonera, into very thin strips (slices). This art is even specially taught. Mastering all the intricacies of the profession in Spain is called a cortador.

Sliced ​​jamon at home can potentially be stored indefinitely. The main thing - do not forget to lubricate the cut with olive oil. In practice, such mind-boggling delicious delicacies do not stay in storage for a long time.

If jamon is a Spanish ham, then prosciutto is an Italian ham. This word in Italy refers to ham made from the highest quality ham, with the addition of only one ingredient - sea ​​salt.

The most famous prosciutto is made in the vicinity of Parma. For this, pigs are specially fattened with corn, fruits, parmesan whey. Pork hams salted in a dry way, and then dried for 10-12 months. The result is a dry, firm texture with exceptional flavor.

AT Italian cuisine Prosciutto is usually eaten cold, added to any dishes only at the very end of their preparation. The most common prosciutto recipe is bruschetta with ham and other ingredients. It is also traditional to serve this meat with slices of melon, figs, pears.

The prosciutto recipe has long been borrowed by the cuisines of the Balkan countries. For example, the National dish The Republic of Montenegro is called Prshut.

They know a lot about Italy and dry-cured veal. The finished tenderloin there is called bresaola. The meat is covered with a layer of salt and ground black pepper, kept for two weeks. The veal is then hung out to mature outdoors for five weeks. The final stage is ripening in the cellar at lower temperatures for another two to three weeks. Dried meat slowly loses moisture, acquiring a bright red color, an excellent salty-sweet taste and a light spicy aroma.

Bresaola is cut into thin slices when serving. It goes well with olive oil, fresh ground pepper, lemon. In restaurants, it is served in the form of carpaccio with mushroom sauce and parmesan.

Basturma

This is another variation on the theme of beef tenderloin, popular in the countries of Asia Minor and the Middle East.

The tenderloin is salted, pressed to a characteristic shape, removing excess moisture. Then the meat is dipped in a special pasty mixture of fenugreek (chaman), garlic, red and black pepper. Ready meat "cylinders" are dried. When serving, basturma is cut into thin slices and eaten as cold appetizer.

This is a wonderful meat delicacy from Tyrol. It is prepared from the thigh of a pig, cleaning it from the skin, part of the fat, removing the bone. Then the meat is salted for a month with a variety of spices: juniper berries, garlic, pepper, bay leaf.

An important technique in the technology of sinter production is intermediate smoking for ten days using wood (beech, juniper). Final maturation takes about six months.

The result is a very versatile thing. Pink-red speck has a good balance of meat and fat, fragrant, spicy taste. This is an extremely successful version of jerky for beer or wine.

It is also served with cheese or used as a ready-made meat ingredient for vegetables, salads and snacks from them

How to dry meat with your own hands

How to cook flavorful beef

You will need:

• beef - about 10 kg;
• for this amount of meat - 2 liters of water;
• half a kilo of salt;
• currant leaves;
• allspice;
• Bay leaf;
• ginger root;
• cinnamon.

Cooking method:

1. Clean the washed beef from tendons, films. Cut all available meat into slices with a thickness of 5 cm.
2. Prepare brine. Peel the ginger root, cut into small cubes. Rinse currant leaves, dry. Boil water, add salt, mix thoroughly. Place currant leaves, ginger, cinnamon sticks and all other spices in water. Boil the brine for 10 minutes.
3. Then lower the meat layers in turn into the bubbling brine, hold for 3 minutes. Then set aside to cool. Dried for 10 days at a temperature of about 20 degrees in a dark and dry room with good ventilation.

How to make lamb in the east

You will need:

• lamb - about 10 kg;
• 2 liters of water;
• 100 g ground fenugreek;
• allspice;
• Bay leaf;
• cinnamon;
• ginger.

Cooking method:

1. Clean the washed meat from tendons, films, excess fat, cut into layers 5 cm thick.
2. To boil water. Add salt, mix well. Add finely chopped ginger root, fenugreek seeds and other spices. Boil the brine for about 10 minutes. Soak the meat for 3 minutes in brine, then set aside.
3. Chilled meat should be properly dried in a dark, dry room that is well ventilated. Lamb will be ready to eat after 10 days of drying at a temperature of about 20 degrees.

Dried meat recipe from Alla Kovalchuk

You will need:

• two turkey fillets;
• 250 g of sea salt;
• 50 g of cognac;
• Bay leaf;
• black, red pepper;
• paprika;
• turmeric;
• curry;
• dry garlic;
• sugar;
• oregano.

Cooking method:

1. Mix half a teaspoon of all spices, add salt, cognac. Mix everything, rub the poultry meat with the mixture.
2. Put it on a pre-prepared "litter" of salt, put a few bay leaves on top, sprinkle with salt. Marinate the turkey in the refrigerator overnight.
3. Clean the prepared meat from salt, spices, dry with paper towels. Wrap the turkey in gauze, hang it on the refrigerator rack for two days.

How to dry chicken properly

You will need:

• chicken carcasses - 10 kg;
• salt - 100 g;
• ground black, red pepper.

Cooking method:

1. Dry the washed chicken carcasses, peel the skin, separate the fillet, cut it into slices. Make dressing with salt and two types of pepper. Grate the pieces with the mixture, set aside for 10 minutes.
2. Preheat oven to 50 degrees Celsius. Put the slices on the grate, send to the oven. Leave the door ajar. Dry for 12 hours. You can make jerky in the dryer.

In addition to the widespread beef, pork, lamb, poultry, other types of meat are also dried. Traditionally, this technology is used to cook venison, rabbits, geese, bear meat, locust meat, and wild birds.

Jerky - gourmet delicacy or a great way to process 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 even before the process is completed.

How to dry meat at home?

To cook jerky at home, you must first choose the right raw materials, choose the 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 exposure time depends on the desired degree of salting and can vary from 1 to 3 days.


2. Pickled slice, placed under the press for 1-3 hours.


3. Before the drying stage, the product is rubbed with a mixture of spices, herbs and spices. However, drying is also allowed in its pure form without seasonings.


4. Wrap the workpiece with a clean cloth and place in the refrigerator for 7 days.


5. At the final stage, the dried meat is dried in a ventilated place.

Dried beef at home

To cook jerky with your own hands, you first need to purchase a standing piece of meat. And if there is already one, and this is beef tenderloin or sirloin without veins, then this recipe just what you need. Taking into account the proposed recommendations, a 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. a spoon;


• dried garlic, rosemary, thyme, oregano and paprika - 1 tbsp. spoon.

Cooking

1. The tenderloin is cut into 2 parts, generously rolled 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. The pieces are rolled in a mixture of spices and herbs, wrapped in gauze and hung in the cold.


4. After 7 days, beef jerky will be ready for tasting.

Dried pork at home

Pork prepared in a similar manner will be no less worthy delicacy. It is preferable to choose carbonade or neck for this purpose - then the result will be softer and tastier. In this case, a liquid jerky marinade 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, suneli hops (for cleaning) - 1 tbsp. spoon.

Cooking

1. Salt, sugar, spices are added to the water, boiled for 2 minutes, cooled and placed in the refrigerator for a couple of hours.


2. The meat is dipped in 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 with gauze.


4. The bundles are kept for 7 days in the refrigerator, after which they are hung in a cool, ventilated place.


5. After another 1-2 weeks, jerky pork will be ready.

Dried chicken breast at home

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

Ingredients:

• chicken breasts - 3 pcs.;


• red pepper - 2 teaspoons;


• sea ​​salt - 3 tbsp. spoons;


• paprika - 1 tbsp. a spoon;


• black pepper - 4 teaspoons;


• garlic cloves - 6 pcs.

Cooking

1. Mix spices, salt and half of the grated garlic in a bowl.


2. Rub the meat with the mixture, place in a bowl and leave under the 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. 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

Dried duck breast - an exquisite delicacy french cuisine, can become a crown delicacy on your table. Initially, the bird is marinated in a dry way, and then simply kept in gauze on the bottom shelf of the refrigerator. Minimum time spent, maximum endurance and patience - and tasty dish ready.

Ingredients:

• duck breast - 500-600 g;


• sea ​​salt - 400 g;


• laurel - 2 pcs.;


• pepper mixture - 2 tbsp. spoons;


• rosemary - 3 sprigs;


• thyme - 5 sprigs.

Cooking

1. Salt is mixed with pounded laurel, thyme and rosemary and the duck breast is placed between the 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 in gauze and kept in the refrigerator for 1 month.

How to dry meat in a vegetable dryer?

If you don’t want to wait a long and tedious time for the completion of the process of creating an appetizer according to the recipes outlined above, cook jerky in a vegetable dryer. In this case, the entire cycle will be reduced significantly, and the taste of the finished dish will please 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.

Cooking

1. The meat is cut into slices, rubbed with salt and placed in a bag in the refrigerator for a day.


2. The pieces are rinsed, dried, rubbed with spices and placed on the dryer tray.


3. Dried meat is kept at a temperature of 60-65 degrees for 6 hours, turning once.

Dried meat in wine

Dried meat, the recipe of which you will learn below, is skillfully prepared Italian chefs, calling the resulting savory snack Bresaola. A beef tenderloin delicacy is made by long soaking in dry red wine with spices and garlic, followed by a long gradual drying.

Ingredients:

• beef - 1 kg;


• coarse salt - 4 tbsp. spoons;


• coriander and chili - 2 teaspoons each;


• provencal herbs - 2 tbsp. spoons;


• carnation - 4 pcs.;


• garlic - 2 heads;


• laurel - 7 pcs.;


• wine, olive oil.

Cooking

1. The meat is placed with spices and salt in a suitable dish and poured with wine until coated.


2. Create a layer on top olive oil, cover the container and put in the refrigerator for 10 days.


3. The slices are taken out of the marinade, wrapped in gauze and hung in a ventilated place at room conditions for 2 weeks and for the same amount in the cold.

Dried meat in the oven

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

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 teaspoon.

Cooking

1. Meat slices are mixed with spices and left for an hour.


2. The pieces are laid out on a wire rack and dried at 60 degrees for 3-4 hours.


3. Dried meat is served with beer.

How to store dried meat at home?

If you have successfully completed 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 an airtight or vacuum container without air at room temperature no more than a month.


2. In the refrigerator, a hermetically packed product is stored for up to six months, in the freezer - a year.


3. Large dried slices without packaging are stored wrapped in paper or cloth for up to two weeks.