I, as a seasoned hiker, always take a hike … no, not dried meat, and the usual stew. Its main advantage is quick and easy preparation. Stew is blended in porridge, it is liquefied, it is just like that.
However, it’s not possible to take stew. In the first place – due to the large weight of the cans. In the second – the meat of the meat itself, and a high percentage of fat. From here on it is a good idea to eat meat. Dried meat.
For this dish I recommend using lean good beef (rump, thigh, rump, tenderloin – at your discretion), then.
Dried meat – the “right” recipe
The number of travelers of the purchased product. So we bought 6 kilograms of beef in our case. Without freezing it, they immediately cut it into pieces against the fibers. It is a little bit more than that.
The meat in the solution for about a day. As you choose, do not overshoot.
Now follows the stage of the so-called meat shrinkage:
- Baking sheets (or 3, if available) baking sheets. On one baking tray contains about 500 grams of product. It is a two-layer coating.
- On the pan
- It has been found that it is necessary to remove it.
- In the oven preheated to 100 degrees, reduce the fire to a minimum. For a little over 2 hours, you need to keep the oven door slightly ajar. Always need to remove the meat
- After about 4 hours, it’s pre-cooked open box. Periodically, it will also have to change. After that, salt (and pepper) the meat again. It helps to avoid it.
Trying to avoid the meat sticks. In plastic bags, jars or food boxes.
It is easy to shake it. There is nothing superfluous in it. In addition, it is much easier to transport (it lost about 50% of its initial weight during drying). With this meat you can cook anything: pilaf, buckwheat, soups, scrambled eggs, pasta, stews.
It can be used when it comes to drying oven. It is a lot of useful elements.
Good roads and tasty meat!
How to cook dried meat for long storage