Cooking jerky at home

We all love to periodically indulge ourselves with meat semi-finished products-various sausages, ham, sausages and other goodies. We also know that store delicacies are often harmful to health. We suggest you cook delicious jerky meat at home. Such a delicacy, made with your own hands, containing no preservatives of harmful impurities and additives, will always be welcome on your table.

How to cook jerky at home? We offer you several recipes.

Dried pork.

Ingredients: a piece of fresh pork tenderloin (loin), large salt, cumin, coriander, black peppercorn. Also set aside a bowl or meat tray and a piece of clean gauze.

Preparation: Pork is peeled off from the film and rubs the whole piece with a large salt. We put the meat in the tray and leave it in a cool place for about 2-3 days. Remember that every day you need to turn the meat over so that it is soaked in salt. When the meat is sufficiently infused, we take it from the tray and remove excess salt from the surface. We grind spices and make a suitable cocktail of them to taste. Next, rub this mixture of tenderloin. After wrapping the meat in cheesecloth and looking for a cool, ventilated place (in no case in the heat). Meat should be hung vertically, so that it is well blown. Wait for full readiness should be about 5-7 days. Then you can take a piece and enjoy its taste and aroma.

Dried beef.

This recipe will be enjoyed by those who do not like too fatty meat.

Ingredients: a piece of beef tenderloin, large table salt and ground black pepper powder, dry garlic (you can add any dry spices to taste).

Preparation: we clear meat from films (otherwise salt and spices can not be absorbed properly). A mixture of salt and pepper fall asleep in the tray and put the meat there, which is also covered with salt. Next, cover the tray or bowl with a film and take it out to the cold for 12 hours. After we take out a piece of meat, clean it from salt and wipe it dry. Then rub the beef with a mixture of spices. Further, as with pork: wrap the meat in gauze and hang it in a cool, ventilated place. Meat can be put in the refrigerator, do not forget to turn it daily. A week later the meat is ready for consumption.

If you do not trust this "half-baked" meat, we recommend you to cook jerky poultry. Such a product is better absorbed, faster prepared and considered safer.

How to make jerky poultry.

Most often, mistresses use chicken for this purpose, but goose, duck and even turkey will do.

Ingredients: take a few chests, ground black pepper, large salt (you can sea), basil, thyme, half a cup of cognac (instead of it you can use soy sauce, it will also be very tasty).

Preparation: The brisket is thoroughly cleaned from the fat layers and films, washing and dried. Then put in a tray with a mixture of pepper, salt and cognac (the latter ingredient is optional, but with it the flavor and taste and meat will be better). Top with salt and herbs and cover with a lid for 12 hours. In the morning we take out a piece, wash it, wrap it in gauze and send it back to the refrigerator for 12 hours (for a turkey it will take about a day). The jerky is ready at home.

As you can see, in the preparation of jerky meat at home there is nothing complicated, and all its advantages are obvious. Such meat is stored for a long time, it can be consumed daily as an additive to garnish, used for sandwiches, canapés, as a snack for beer. Jammed meat at home is a great opportunity for the hostess to show her culinary skills and once again surprise her family and guests.