Any meat, preferably sufficiently fatty, is suitable for drying. Cut pork and beef into long strips together with fat, and first chop the carcasses of sheep and goats into two halves, then separate the shoulder and ham, cut them in several places so that the salt penetrates the meat better. If you plan to jerk the meat on the ribs, before salting the meat you need to chop them in several places.
Cured meat, especially cured, prepared meat for cured, recipes for beef, lamb, pork and rabbit.
Pieces of meat prepared for drying, grate with salt and put in a tub, sprinkling each layer with plenty of salt. On the top piece, sprinkled with salt, set a wooden circle and put the load. Cover and place the container in a cool place for 13–16 days. After that, remove the meat, rinse in cool running water and weigh for drying and drying. During the drying periodically remove the meat from the suspension and lay under oppression for pressing. When the meat has dried sufficiently, hang it for storage in a cool place with low humidity. In such conditions, jerky can be stored for 6-8 months.
and dry with a napkin. Grate with ground red pepper for an hour, rubbing the spice as thoroughly as possible. After that, hang the meat for drying in a cool, dry place and dry until tender..
Dried beef recipe with spicy herbs and cinnamon.
10 kg of beef, 400 g of salt, 2 liters of water, 10 leaves of black currant, 2 leaves of horseradish, allspice, bay leaf, cinnamon sticks, ginger root to taste. Rinse beef, clean from large tendons and films, cut into strips 5 cm thick. Wash and dry the leaves of black currant and horseradish. Peel, wash and chop the ginger root in small cubes.
Bring the water to a boil, add salt, mix thoroughly, put allspice, bay leaf, cinnamon, ginger root, blackcurrant and horseradish leaves, boil for 10 minutes. Strip the meat in turn in a boiling brine for 3 minutes, then cool and dry in a dark, dry, ventilated room at a temperature of 20 degrees for 10 days.
Eastern Cured Meat Recipe.
1 kg of meat, 90 g of salt, 15 g of sugar, 1 g of saltpeter, bay leaf, nutmeg, cinnamon, rosemary, cloves, ground black pepper to taste. Rinse the meat, finely chop. Mix all the ingredients except pepper, and grate the resulting mixture. Lay out the pieces on the board, leave at room temperature for 4–5 hours.
Then lay the meat in a curing bowl, sprinkling with pepper each layer, and keep in a cool place for a week. Drain the resulting brine, put the meat on the grill so that the heated air can circulate around it from all sides. Grill on low heat for 5–8 hours.
Spiced jerky pork recipe.
1 kg of pork, for brine: per 1 liter of water – 100 g of salt, 25 g of sugar, bay leaf, allspice, cloves to taste, for an aromatic mixture: red and black pepper, allspice, bay leaf, coriander, paprika, cumin rosemary. For brine, bring the water to a boil, add salt, sugar, spices, bring to a boil again and boil for 3-5 minutes. Cool to room temperature, strain.
Put the meat in an enameled dish, pour brine, cover and refrigerate for 1-3 days. Turn the meat in brine 1-2 times a day. Then remove the meat, dry it with a paper towel and put under oppression for 1 hour. Grind the spices for the spicy mixture into powder, grate the meat on all sides, wrap it in cloth or parchment and dress it with a thread. Keep in the refrigerator for 7-8 days. Then peel, roll in fresh spices, wrap in a cloth and hang to dry in a ventilated place for 2 weeks.
Cured lamb and mustard recipe.
1 kg of lamb, 60 g of salt, 10 g of mustard. Rinse the lamb, dry and briefly put in the freezer. Lightly hardened meat, cut into strips 2–2.5 cm wide, grate with a mixture of salt and mustard, spread on a wire rack. Dry on the grill at a temperature of 40-50 degrees for 5-8 hours.
Oriental dried lamb recipe.
10 kg of lamb, 2 liters of water, 400 g of salt, 100 g of ground fenugreek seeds, allspice, bay leaf, cinnamon, ginger, nutmeg to taste. Cut the lamb into strips 5 cm thick. Cut the ginger root into small cubes. Bring the water to a boil, add salt, mix thoroughly. Put allspice, bay leaf, cinnamon, ginger root, nutmeg and fenugreek seeds, boil for 10 minutes. Pieces of meat in turn to lower in boiling brine for 3-4 minutes, then cool. Dry in a dark, dry, ventilated area at a temperature of 20 degrees for 10 days.
Stocked rabbit recipe.
Rabbit carcass (2-3 kg), 1 liter of water, 200 g of salt, 3-4 cloves of garlic, dill seeds, bay leaf, cloves, black and allspice to taste. Separate meat from bones, chop. Bring the water to a boil, add salt, garlic, dill seeds, bay leaves, cloves, allspice and boil for 15 minutes. Slices of meat in turn to lower in boiling brine for 2-3 minutes, then cool. Dry in a dark, dry room with good ventilation at 10 degrees for 15 days.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.