Jerky is a very popular cold appetizer. It is distinguished by high palatability, nutritiousness, and it can be easily prepared at home.
Pick your recipe
You will need
-
- meat;
- salt;
- water;
- spices;
- granulated sugar;
- table vinegar.
Instruction manual
1
The first method of drying is more suitable for rural residents, because to bring meat you will need a dark room like an attic or a barn. Cooking should be in the cool season - in late autumn or early spring, since the optimum temperature for bringing by this method should not exceed +10 degrees.
2
Take a piece of meat (veal, lamb, horse meat, chicken, rabbit will do). Separate the flesh from the bones and large tendons. Cut along the fibers in long strips, 3 to 5 centimeters thick.
3
Prepare a strong pickle: 200 grams of table salt per 1 liter of water. You can add some spices: bay leaf, pepper, etc. Bring to a boil. Immerse each strip of meat in boiling brine for 3 minutes. Then the meat should be removed, let the brine drain. Repeat this procedure in sequence with each piece.
4
When all the meat has cooled, it should be hung for drying in a dry, dark room (for example, in the attic or in the barn). In about three weeks, it will be ready.
5
The second method is best suited for beef or big game, for example, elk meat, deer. You can cook it in a city apartment. Take a piece of meat, separate from the bones and large tendons. Cut along the fibers in thin strips (not thicker than 1 centimeter). You can slightly beat off the stripes on both sides.
6
For one kilogram of meat, prepare a mixture: approximately 40 grams of salt, a tablespoon of ground coriander, one teaspoon of black pepper and granulated sugar.
7
Wipe strips of meat on both sides with vinegar, roll in a mixture, then put as tightly as possible in a stainless steel container or enameled dishes. Press down, put in the refrigerator for 6 hours. Then take out the container, turn all the pieces over to the other side, press down again with the yoke and put in the refrigerator for 6 hours. After that, rinse the meat in highly diluted vinegar (about 1%), squeeze and hang in a dry, ventilated place, protecting from insects with gauze wraps. After a maximum of 2 days, the meat will be ready.
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Belarusian dried pork (dolendwitz)