How to make dried meat at home. Step -by -step recipes for making jerky with a photo. Delicious dried meat pork, beef, chicken, fish with your own hands at home

Sliding meat is a great delicacy for any festive table. It turns out that you can prepare a product that in stores is not at all budget, you can independently at home. The meat of turkey, chicken, beef, pork may be dried. What is slugging? This process implies drying, the complete dehydration of meat, which was previously well salted. The meat after sluggling retains all the beneficial substances, becomes a delicious and natural snack. Why make dried meat at home, if you can buy it in a store? Firstly, making dried meat at home is much cheaper. Secondly, you yourself can control the quality of products, add your favorite spices, etc. In this article, we will consider some of the most popular recipes for cooking homemade jerky.

Srush meat at home - Features of cooking

What is the name of dried meat? Often you can hear names such as Polenwitz, Hamon, Bashturma, Spec. The birthplace of this delicacy is considered to be Armenia. The first references to dried meat are found already in 95-45. BC In distant times, entire caravans of merchants went on long trips. They were forced to take food with them, which did not deteriorate for a long time. A piece of meat was placed under the saddle, which, under the influence of salted sweat of the horse, prolonged exposure to the heat and the press, was completely dried. Over time, such dried meat passed into the category of delicious delicacy. Consider some features of the preparation of jerky:

• there are 2 ways to dry meat at home - a “dry” method and method by soaking meat in a special marinade;
• if the smoking process implies the effect of high temperature, then slinging is the effect of sunlight and air flow;
• if you do not comply with the technology of drying of meat, then pathogenic microorganisms may remain (or form) in it;
• drying meat is always suspended as high as possible, where the air flow will be the most intense and can blow the meat from all sides;
• depending on what size a piece of meat is to be dried, this process may need from 2 days to 2 weeks;
• ready -made dried products should be stored in a dry and well -ventilated place;
• if the temperature when drowning meat is exceeded, then irreversible protein destruction may occur, which will significantly affect the further storage of the finished product;
• sliding meat must be suspended at a minimum distance from the ground of 1.5-2 meters;
• an important condition for high -quality firing meat is the absence of high air humidity and the presence of good circulation of air masses;
• when organizing the sluggish process at home, it is important to ensure the complete absence of any insects;
• in order for homemade dried meat to get tasty and fragrant, also pay special attention to the choice of meat. It should have the right color, neutral smell;
• experienced housewives are advised to take a sea or stone salt of large grinding for pouring meat. Small salt is absorbed too quickly;
• it is best to sliding the fish that was caught in the spring or early summer. This is necessary so that the finished product does not have a bitter taste;
• when drowning meat at home, it can in no case be placed on a horizontal surface, you can only hang it horizontally down.

Wrinkled meat is not only a tasty, but also a healthy natural product. And yet, some categories of people should limit the consumption of such meat in food or completely abandon it. Such categories include people suffering from high blood pressure, urolithiasis, various kidney diseases, metabolic disorders in the body.

How to cook dried meat - what may be needed

How to make dried meat at home? A specific set of products and materials for drinning meat will depend on which cooking technology you have chosen. Consider an approximate list of what you may need:

• meat. For homemade slugging, you can use pork, beef, chicken, turkey meat, fish. The larger the piece will be, the more time you need to complete the sluggish process;

• salt. It is best to use the most ordinary large stone or sea salt without adding various additives;

• spices. Various types of meat are “friends” with certain spices. Most often, black pepper, coriander, dried garlic, paprika, rosemary, etc. are used;

• capacity for sucking or soaking meat. Depending on how you choose a sluggish method, the meat can be soaked in a special brine or just rub salt and spices. It is best to use a glass container with a lid;

• gauze. In order for the meat to be not too faded when weighing, to protect it from insects, it can be wrapped in a gauze cut;

• a grid or a special device from a grid to protect meat, fish from insects;

• thin twine or twine, which are needed to suspend meat vertically down.

Some recipes for making jerky meat suggest the presence of a multicooker, electric dryers for vegetables or oven.

Sliding meat - photo

Sliding meat - recipes

Jerky pork meat at home

Sliding at home pork is not only not inferior in taste to meat from the store, but sometimes surpasses. Homemade dried meat does not contain unnecessary additives, preservatives. The most popular recipe for homemade dried pork implies the presence of the next set of products:

• pork neck - 2 kg;
• camedic large salt - 500 g;
• a mixture of peppers - 2 tsp;
• coriander - 2 tsp;
• thyme, rosemary - 4 g each;
• bay leaf - 5 leaflets;
• gauze cut.

Now consider a step -by -step recipe for making dried pork at home:

• pork neck is just the perfect pouring meat. The finished passes will have an unusually beautiful view in the section. Rinse the meat thoroughly under running water, with a sharp knife, get rid of excess fat on the surface of the piece. Blot the meat with paper towels;

• now is the time to prepare spices for rubbing the pork neck. Pepper, bay leaf, coriander, thyme and rosemary need to be crushed. Grate pork from all sides by spices;

• now a piece of pork needs to be well rubbed with salt. Imagine that you “massage” meat in order to grate with salt as best as possible;

• place pork with spices and salt in a plastic or glass container, put it in the refrigerator for 2-3 days;
• open the container every day and turn the meat. Gradually, a brine will begin to form in the container;
• after 2-3 days, the meat will suck well and will become ready for worship. Rinse it under running water and grate it again with the same set of spices that you used at the beginning. It is no longer necessary to rub pork with salt;
• take a pure gauze cut and wrap a piece of pork into it. With a twine or thin twine, bandage the meat and hang it at a height in a well -ventilated and cool room;

• depending on what temperature in the room, to complete the sluggish process, various times may be needed-1-2 weeks. The finished jerky will become more dense and solid to the touch, and in the section it will acquire a characteristic color and aroma. Bon appetit!

Brown beef meat at home

It turns out that at home you can prepare an excellent analogue of the Italian Brasaola - dried beef. For this you will need a minimum of products:

• beef - 1 kg;
• vodka - 150 ml;
• sugar - 100 g;
• salt - 100 g;
• vegetable oil - 3 tbsp;
• black pepper with peas-5-6 pcs.

If all the necessary products are prepared, then we proceed to the preparation of dried beef at home:

• rinse the beef thoroughly under running water. Using a sharp knife, remove excess fat from the surface of the piece, if any;

• now prepare a container for drinning meat of a suitable size. The whole piece of beef should fit there, which should be completely immersed in the marinade. The beef will be in a “wet” way;
• take a clean plastic bag, open it and cover it in a container. Pour vodka into the bag, pour salt, sugar, pepper and vegetable oil. Mix the marinade gently;

• place a piece of beef in a bag with marinade, tightly tie a bag. Shake the bag slightly so that the marinade evenly covers the meat;

• put the meat with meat in the bag for 3 days;
• at the expiration of the required time, take the meat from the bag, get it with a paper towel and let it dry. After that, you can cut the beef with thin slices and serve as a delicious snack to the table. Bon appetit!

Jerky chicken meat at home

From diet chicken fillet you can also cook delicious dried meat. For its preparation, you will need the following set of products:

• chicken breast - 1 piece;
• large stone salt - 2.3 tbsp;
• coriander - 1 tsp;
• a mixture of peppers - 1 tsp;
• ground paprika - 1 tsp

We proceed to the preparation of dried chicken meat:

• first you need to cut the breast to get the fillet. Cut the skin with a sharp knife and carefully separate the meat from the bones. Of course, you can buy a finished chicken fillet to save time;
• wash the meat thoroughly under running water;

• using paper towels, remove excess water from meat;

• now we will prepare a mixture of spices and salt. Grind the coriander, pepper. Mix chopped spices with salt and paprika. The fragrant mixture for fillet is ready;

• now each piece of fillet needs to be thoroughly tilted into a mixture of salt and spices. Rub the mixture into each piece from all sides;
• place the prepared pieces of fillet in a plastic or glass container for sucking. It is advisable to place some press on top;

• place the container with chicken fillet in the refrigerator for 3-4 days, turning the pieces in the forming brine every day;
• after 3-4 days, we remove chicken from the container, wash it under running water to remove excess salt. Now the pieces of meat are again rubbed with a spicy mixture that you have already cooked, but without salt;

• now the chicken fillet needs to be placed for sluggish in a cool and well -ventilated place protected from insects. You can hang the meat on the cornice by the window with a mosquito net, you can string pieces on long skewers and install them at the window. If you have an electric dryer for vegetables and fruits, then you can use it to drown meat. The finished delicacy will become more dense to the touch, it will acquire a darker color. Bon appetit!

Jerky fish at home

The process of fishing is the effect of air and heat on it for several weeks. During this time, certain changes occur in the carcass of fish, fat is evenly distributed throughout the carcass, the pulp changes the color to more amber, the fish acquires a specific aroma. You can slide at home fatty, moderately fatty fish, large and small fish. For drilling, you can choose any fish - pink salmon, wobl, pike perch, ide, bream, Putassa, roach, etc. In order to cook dried trout, you will need the following products:

• trout fillet - 1 kg;
• salt - 4 tbsp;
• sugar - 2 tbsp;
• lemon juice - 2 tbsp;
• black pepper taste.

If the set of products is ready, then we proceed to the jerking of trout at home:

• first, prepare the trout fillet. Cut it into portioned pieces about 10 cm long;
• lubricate each piece of fish with lemon juice, sugar and pepper;
• start lay the trout in layers, pouring them with large stone salt;
• place the press upstairs and put the container in the refrigerator for 2-3 days;
• after 2-3 days, the fish will suck well. Now it can be dried in an oven with an open door for 4-5 hours. An excellent snack in seeing the dried trout is ready to serve on the table. Bon appetit!

Delicious options for cooking jerky

Sliding meat in Armenian

The birthplace of jerky is considered to be Armenia. In this country, only men were traditionally allowed for the process of sucking and drying meat. It was believed that it was the representatives of the strong half of humanity who know how to choose the best piece of meat, how spices need to be chosen how to plow meat correctly. For the preparation of traditional jerky meat in Armenian, or in Armenian baskets, you will need the following set of products:

• veal - 2 kg;
• dry red wine - 1 l;
• stone large salt - 7 tbsp;
• garlic - 1 piece;
• red ground pepper-3-4 tsp;
• sumy (dry chopped grenade) - 1 tbsp.

To coat the veal before the start of the sluggish, you need:

• chaman - 1 tsp;
• red dry wine - 0.75;
• stone large salt - 4 tbsp;
• red ground pepper - 3 tsp;
• flour.

Consider a step-by-step recipe for making dried meat in Armenian at home:

• prepare the marinade in which the beef will be soaked. Mix wine, crushed garlic, salt, red ground, bush;
• rinse the piece of meat thoroughly under running water, place in a container filled with marinade;
• cover the meat with gauze and put the press on top;
• the meat should be spent in the marinade for about 7 days;
• in a week, take out the meat and let the fluid drain;
• now you need to prepare the dough from wine, flour, salt and other spices. The resulting test must be coated with meat from all sides. The dough layer should be about 3 mm;
• next, a piece of meat in the dough should be tilted in spices, suspended in a ventilated and cool room. A delicious delicacy will be ready in 2 weeks.

Brown meat in Belarusian

In Belarus, dried meat is most often called Polenvodi. A natural and delicious product can be prepared from a minimum of ingredients:

• pork neck - 2 kg;
• salt of large grinding - 4.5 tbsp;
• black pepper, bay leaf, thyme or other favorite spices.

Consider a step-by-step recipe for preparing jerky meat in Belarusian:

• wash the pork neck thoroughly under running water, dry with paper towels;
• excess fat can be cut off the surface of meat. But some housewives prefer to leave a thin layer of fat;
• roll the meat from all sides in salt;
• put the meat with salt in the refrigerator for 3 days and turn it over every day;
• next, slightly dry the meat with paper towels and grate with a mixture of crushed spices;
• wrap a piece of meat with a sterile gauze cut and hang it to dry in a well -ventilated place. After about 1-2 weeks, the delicious Polenlitz will be ready to serve on the table. Bon appetit!

Jerky meat at home - where you can cook

Wrinkled meat in a dryer for vegetables

Wrinkled meat in an electric dryer is easy to cook and simple. The sluggish process takes much less time. Consider a step -by -step recipe for making jerky in a dryer for vegetables and fruits. Prepare a set from the following products:

• beef pulp - 2 kg;
• salt of large grinding-3-4 tbsp;
• spices and spices at your desire.

Now proceed to the process of making a delicious snack:

• rinse the beef well under water. It is better to choose “young” meat, which is distinguished by a more delicate consistency;

• try to maximize fat from meat. Cut the pieces of meat into portioned pieces;

• mix salt and spices you have chosen in a small container;
• now the beef must be abundantly rubbed with a mixture of salt and spices and put in a plastic or glass container;

• the optimal time for salting beef in the refrigerator is 5-7 days. Every day you need to turn the meat into a container;
• after the beef is softer, slightly dry it with paper towels;
• place the pieces of meat on the grate of vegetable dryers.

Drown meat in this way at a temperature of 70 degrees for 4-5 hours. If you want to get dry meat, then its sluggish time in the dryer can be increased. A delicious snack for beer and not only ready. Bon appetit!

Jerky in the oven

If you do not have an electric dryer for vegetables and fruits, and you really want to make quickly dried meat, then you can use an ordinary oven. You will need to prepare a fragrant and natural appetizer:

• beef - 1 kg;
• tabasco sauce - 1 ml;
• vuster sauce - 35 ml;
• sugar - 1 tsp;
• soy sauce - 25 ml;
• juniper berries-5-7 pieces;
• ground coriander - 2 tsp;
• ground black pepper - 2 tsp;
• ground red pepper - 1 tsp;
• granular garlic - 1 tsp;
• paprika - 2 tsp

Now we start cooking jerky in the oven:

• first you need to cut the beef with thin slices. To do this faster, slightly freeze the meat in the freezer, and then cut into portions of thin pieces with a sharp knife;

• in the container where the meat will be marinated, mix all the ingredients for the marinade;
• place the meat in a container with the marinade and let it stand for about 50 minutes;
• now you can proceed to the sluggish process in the oven. Put a baking sheet at the lowest oven level where the marinade will drain from the meat. Each portioned piece must be strung on a toothpick or skewer on one side and fixed on a grill located at the upper level of the oven. Pieces of beef should hang in the oven vertically down;

• let the excess fluid drain from the meat;
• during the first hour, the meat in the oven should be hidden at a temperature of 80 degrees in convection mode. Over the next 2.5-4 hours, the temperature should be about 50 degrees. The final time of drilling in the oven depends on what size pieces of meat. If you want to get a more dry snack, then increase the time at your discretion.

Sliding meat - video

Homemade dried meat has a lot of advantages over "store" meat. Firstly, you yourself can regulate the concentration of salt, you can add only your favorite spices and spices. Secondly, to cook beef, pork, chicken, chicken comes out much cheaper than buying it in a store.