Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Cooking jerky or dried meat at home is not so difficult - recipes with photos from the worldwide network and related culinary publications will help with this. Such a dish will decorate the festive table, give new taste sensations and become one of the most beloved, affordable delicacies. Before cooking, be sure to familiarize yourself with the rules of salting.

How to dry meat at home

The drying process is a kind of cold drying of organic products. So, at temperatures up to 40 ° C, dehydration (drying) of the material occurs. This is a complex biochemical process associated with the activation of specific enzymes under the influence of the sun, against the background of a decrease in product moisture and the formation of protein-lipid complexes, which give the product a characteristic elasticity and taste.

Dried meat at home can be at room temperature in a well-ventilated area or using special dryers. It should be pre-prepared, remove fat as much as possible, because. when dried, it can turn rancid, then process with a marinade if you want to give it special taste. The duration of processing depends on the type of meat, poultry, fish, as well as the size of the pieces. On average, drying takes from 3 to 14 days.

How to store

Ready-made basturma (the so-called dried meat) can be stored in a dry place at room temperature or in the refrigerator for up to a month. The second option is often used. If you decide to dry and store basturma in the open air, for example, on a balcony or loggia, then it must be wrapped with parchment or a dry towel to protect it from various types of pollution, for example, the harmful effects of insects.

jerky recipe

On the Internet and cookbooks, there are many recipes for making balyk, basturma. These publications often have instructions with photos and detailed description curing steps. Using these resources, the question of how to make dry-cured meat at home correctly will go off the agenda. Recipes involve curing pork, beef, chicken, fish, rabbit and even elk.

Pork

• Preparation time: 17 days.
• Number of servings: 8 persons.
• Calorie content of the dish: 201 kcal per 100 g.

For this type of basturma, you need to choose low-fat parts of the carcass, for example, the neck. Dried pork can get bitter due to the high amount of fat, regardless of the method and duration of processing. This recipe, simple in terms of the number of ingredients, requires a long drying time, more than two weeks. This duration of processing guarantees a good degree of salting, exquisite taste.

Ingredients:

• pork (neck) - 1 kg;
• salt - 300 g;
• red pepper - to taste.

Cooking method:

1. Wash and dry the pork pieces.
2. Pour some of the salt into the bottom of a glass or stainless steel saucepan. It is better to use coarse table or sea salt.
3. Lay the pork on top of the salt.
4. Sprinkle the remaining salt over the pieces and refrigerate for three days.
5. After 3 days, remove the workpiece from the pan and rinse. Soak the pork in cold water for about 3-8 hours. Change water every hour.
6. Dry the pieces with a towel. Roll the pork in spices, for example, red ground pepper - it will give the basturma a piquant spicy taste. You can use other spices, for example, coriander, cardamom, cumin.
7. Wrap the pork with gauze, tie the ends well. Hang in a dry, warm place for two weeks. Turn over periodically.

• Cooking time: 6 hours.
• Servings: 5 persons.
• Calorie content of the dish: 190 kcal per 100 g.

The method of drying meat was one of the first to preserve (preserve) products. This recipe beef jerky perfect as an appetizer for weak alcoholic beverages. Basturma can become a full-fledged, satisfying snack or treat. The recipe contains a large number of spices. With their set, any housewife can experiment, based on the taste preferences of her family.

Ingredients:

• beef (veal) - 900 g;
• Worcester sauce - 35 ml;
• soy sauce- 25 ml;
• tabasco sauce - 1 ml;
• juniper (berries) - 6 pcs.;
• dried cilantro (coriander) - 2 tsp;
• ground paprika - 2 tsp;
• ground black pepper - 2 tsp;
• ground red pepper - 1 tsp;
• dried garlic - 1 tsp;
• brown sugar - 1 tsp

Cooking method:

1. Mix all dry spices, grind to a powder with a mortar or coffee grinder.
2. Cut the beef into 0.5 cm thick slices. To make the beef easier to cut, lightly freeze it beforehand.
3. Put the chopped beef pieces in a bowl, add the sauces and dry powder and dissolve the sugar. Mix everything thoroughly and leave to marinate for 40 minutes. in a cool place.
4. Place a baking sheet on the bottom of the oven. Hang the pieces of beef on the wire rack and let the marinade drain a little.
5. Turn on the oven in convection mode at 80°C. Cook for about an hour.
6. Lower the temperature to 50°C and continue cooking for another 2-4 hours (until done).

Hen

• Preparation time: 6 days.
• Servings: 4 persons.
• Calorie content of the dish: 57 kcal per 100 g.

Great option for raw smoked chicken breast for people who carefully monitor their diet. Chicken breast practically does not contain fat, dries well and absorbs the taste from spices. Rosemary and juniper berries give a spicy aroma, paprika - a sweetish aftertaste. In just a day, you will have a delicious and dietary dried delicacy ready.

Ingredients:

• chicken (fillet) - 1200 g;
• juniper (berries) - 6 pcs.;
• sugar (sand) - 25 g;
• salt (sea / table) - 5 tsp;
• ground coriander - 1 tsp;
• ground paprika - ½ tsp;
• dried rosemary - ½ tsp

Cooking method:

1. Mix spices with 2 tbsp. l. salt and 1 tbsp. l. sugar, crush the juniper berries and rub the pre-dried breast with this mixture.
2. You can add a couple of tablespoons of cognac to the marinade if the basturma is intended only for adults.
3. Place the chicken in a plastic container, close the lid and refrigerate for 24 hours.
4. After a day, rinse the pieces of breast, dry and roll in your favorite spices.
5. In this form, hang the blanks and leave them in the open air for 3 to 7 days. By about 5 days, the meat reaches the desired condition.

A fish

• Preparation time: 8 days.
• Servings: 5 persons.
• Calorie content of the dish: 86 kcal per 100 g.

Hanging fish at home is not a big deal. This type of meat is easy to dry, it lends itself well to salting. Cooking technology dried fish not much different from curing other meats. This particular appetizer recipe comes from oriental cuisine, prepared from a fish called silver carp. In this way, you can dry trout, salmon and other species.

Ingredients:

• silver carp - 5 kg;
• salt - to taste.

Cooking method:

1. Butcher the fish, cut off the head, tail, get rid of the spine. Rinse the finished fillet.
2. Cut the fish in portions, rub with salt, put in layers in a glass or stainless steel container, sprinkle each layer with salt again.
3. Send in the refrigerator for 5 days.
4. Then rinse the fish and soak for 5 hours in cold water, periodically changing the water.
5. Hang the pieces outdoors or under a fan. Dry for 3 more days.
6. Store in the refrigerator, wrapping each piece cling film.

Dried rabbit at home

• Preparation time: 13 days.
• Servings: 5 persons.
• Calorie content of the dish: 150 kcal per 100 g.

Rabbit meat is rich in nutrients. It goes well with other foods, can serve as an independent dish, including dried or smoked. This type of meat is low in calories. Rabbit dishes are eaten by real gourmets and people who follow the diet and its balance.

Ingredients:

• rabbit (carcass) - 2 kg;
• salt - 2 kg;
• ground paprika - 4 tsp;
• ground chili pepper - 4 tsp;
• fenugreek - 3 tsp

Cooking method:

1. Wash the rabbit carcass, dry with a towel. Rub with paprika, then salt.
2. Salt the meat for 3 days, if the carcass weighs up to 2 kg, if more, then salt for at least 4 days.
3. After salting, wash and soak the meat for several hours, constantly changing the water.
4. Rub the meat with the fenugreek and hot pepper mixture.
5. Hang the carcass to dry for 10 days, if it is large - for 20 days.

How to wither moose

• Preparation time: 20 days.
• Number of servings: 25 persons.
• Calorie content of the dish: 98 kcal per 100 g.

Outwardly, moose meat practically does not differ from beef, the meat is sinewy, has a dark red color. Suitable for people who adhere to the principles healthy eating, because considered an environmentally friendly type of meat. Elk is tough, has a specific smell and taste, so a dried appetizer from this type of meat can safely claim the title of a delicacy.

Ingredients:

• elk meat - 3 kg;
• salt - 200 g;
• water - 150 ml;
• fenugreek - 3 tbsp. l.;
• paprika - 2 tbsp. l.;
• ground red pepper - 1 tbsp. l.;
• ground black pepper - 3 tsp;
• allspice - 3 tsp;
• suneli hops - 3 tsp;
• dried garlic - 3 tsp

Cooking method:

1. Rinse the elk, get rid of large veins, cut into rectangular portioned pieces with the expectation that the pieces will decrease by 3-4 times during drying.
2. in a container for food products fold the meat and sprinkle well with salt. Cover the container with a plate and place a weight on top. Send the elk in the refrigerator for 4 days.
3. After the allotted time, rinse the meat, then soak for 6 hours, changing the water every hour.
4. In a bowl, mix dry spices, dilute them hot water until the consistency of thick sour cream is formed.
5. Lubricate each piece thickly with spices, put in a container and send to cool for another 4 days.
6. Make a small puncture in the pieces, thread the twine and hang the meat to dry for 6-10 days.

Meat in the dryer

You can reduce the cooking time of basturma from any type of meat, poultry, fish using a special electric dryer. This method of drying is safer for human health. So how to wither meat if there is no electric dryer? You can also cook basturma using a slow cooker in stewing mode. If you decide to use an electric dryer, then the meat for drying must be prepared as follows:

1. Trim excess fat and veins.
2. Cut into portions at least 2x2 cm in size.
3. Salt and cook for 15-20 minutes.

Discuss

How to dry meat at home - step by step recipes marinade and cooking technology with photo

Alexey Mitrokhin

A A

Previously, dried pork meat was not considered a delicacy, as housewives often cooked this product. But ready-made delicacy began to appear on store shelves, and housewives left the cooking process to factories.

• good choice for dried products is a chilled or fresh raw material. Ice cream, when thawed, along with meat juice, loses many nutrients.
• A piece of pork must be even, otherwise it will dry unevenly, which will affect appearance and quality.
• When pickling, use natural acids - malic, grape. In an acidic environment, salt increases the effect of spices and bay leaf. Finished products have a brighter aroma.
• Add red ground pepper to curing recipes - it has excellent preservative properties.
• Use coarse salt for salting pork at home - No. 2, No. 3. Extra and No. 1 salt forms a crust on top of the products, the pulp is poorly salted.
• When drying food in a room, make sure there is good ventilation, otherwise the pulp will not dry out well and deteriorate.

I prefer dry-cured sausage to all varieties of sausage, and I have long dreamed of cooking it at home. The first experience was encouraging: it turned out that it was not so much difficult as long, but the resulting result more than justifies all expectations. French, Spanish, italian sausages in shops and grocery stores they look inviting, have a stunning taste, but are dangerous for the wallet. The cost of homemade sausage is much lower, besides, this way you can control the quality of the raw materials (not that I do not trust honest French sausage makers) and experiment with spices to your taste. At the same time, homemade sausage is also a great gift. In general, the main thing in this matter is not to get too carried away, otherwise your apartment will very soon turn into a sausage factory.

Homemade dry-cured sausage

Ingredients

2 medium or 6 small sausages

1 m pork belly

500 g pork

380 g beef

120 g pork fat

23 g nitrite salt

10 ml. dry red wine

3 g dried garlic

3 g white pepper

2 g black pepper

0.4 g fennel seeds

0.3 g mustard seeds

0.3 g ground paprika

Cooking dry-cured sausage is not a quick matter, so let's not rush and prepare properly. The following devices will turn the tedious work of a sausage maker into child's play:

– cool loggia and/or refrigerator with “No Frost” system
- meat grinder with sausage attachment
- scales
- twine (can be replaced with twine or ordinary thread)

In principle, all of this (except for the loggia) can be bought via the Internet. natural shell for sausage and nitrite I ordered on the site kolbaskidoma.ru, where I was also supplied with detailed instructions for the manufacture of sausages, for which many thanks to them.

So, meat - medium-fat pork, for example, a ham, and boneless beef - cut into cubes with a side of 2.5-3 cm, put in a container and put in the freezer for 3 hours. Cut the salo into slices and fill with drinking water. After 2 hours, drain the water, and put the fat in the freezer.

It is convenient to use a meat grinder for stuffing sausages - modern models usually already have a nozzle for sausages, and if not, you can buy such a nozzle in the online store. Put the neck on the nozzle, folding it up until it is completely put on. Firmly pack the minced meat into a meat grinder and start stuffing the sausages, and when the meat begins to appear, tie the end of the casing with a knot (if you do this earlier, you will get an air bubble). After that, tightly and evenly, without leaving air inside, stuff the intestines, holding them with your hands: it is most convenient to do this together, one holds the stomach, and the other ensures the supply of minced meat. When the stuffing runs out, tie a knot on the other side of the intestine, and then make many sausages from one large sausage, measuring the required amount and twisting the casing. Try to leave a small gap between the sausages - it will be easier to cut them.

Tie the sausages with twine, place in a container, cover and refrigerate for another 12-16 hours so that they retain their shape.

Mold

Traditional dry-cured sausages usually have a thin coating of white mold. If you ask a European butcher if you can eat such a sausage, he will most likely twist his finger at his temple: this mold has a rather pleasant smell and taste, and is not a sign of a spoiled product, but rather the opposite. Your sausage can get moldy too if the air is too humid. If you want to get rid of it, moisten a small piece of gauze with wine vinegar and wipe the sausage.

Hang the sausages in a dry, cool place in the shade (the loggia is most suitable for this purpose) for 10-12 hours, then refrigerate overnight. Repeat this for 5 days: let the sausage dry during the day and “rest” in the refrigerator at night. After 5 days, put the sausages in the refrigerator and leave to ripen there, turning them over from time to time. After 3-6 days they should be ready, although in my case this process took twice as long. An indicator of readiness will be a firm, elastic consistency of sausages and a loss of 30-40% of the original weight. 0

Dry-cured meat or pollendvitsa is a tasty, fragrant dish of Belarusian cuisine. It is easy to prepare, and the shelf life of homemade treats is long.

Raw cured meat can be cooked at home without much hassle

Ingredients

Bay leaf 2 pieces) Pepper mix 2 tsp Coriander 1 tsp Caraway 1 tsp Garlic 1 head Salt 3 tbsp Pork 1 kg

• Servings: 8
• Cooking time: 5 minutes

Delicious cured meat at home

Traditionally, the dish is made with lean pork, but beef or chicken are also suitable. In this case, the meat is drier.

How to cook:

1. Roll the meat piece in salt, mash well and put in a bowl with a lid. Place the container in the refrigerator for 2-3 days, periodically drain the juice that stands out.
2. Squeeze the garlic through a press, grind with spices and ground bay leaves, add a pinch of salt.
3. Roll a piece of meat in spices, put it on a piece of gauze or linen, wrap it with a thread like a sausage. Hang the meat in a room with dry air for 3-4 days.

The homemade delicacy keeps well in the refrigerator on the top shelf for about 14 days.

Dried chicken meat recipe

Ingredients:

• Fillet - 3 pcs;
• Finely ground salt - 0.5 stack;
• A mixture of different peppers - 1 tbsp. l;
• Spices - 2 tbsp. l;
• Lavrushka - 5 pcs;
• Cognac - 1 glass;
• Vodka - 1 glass.

How to cook:

1. Grind lavrushka, mix with spices and salt, add cognac and vodka.
2. Spread the fillet well with spices, place tightly in a bowl, pour the remaining spicy mixture, cover and put in the refrigerator for a day.
3. Rinse the fillet from salt cold water, dry with a paper towel, wrap in gauze and dry for 5 days in a room.

The taste of chicken balyk is very similar to store-bought basturma.

Dried meat in Armenian style

Ingredients:

• Veal - 2 kg;
• Dry wine - 1 l;
• Salt - 1.5 tbsp. l;
• Ground pepper - 1 tsp;
• Dried ground pomegranate - 1 tsp;
• Garlic - 4 cloves.

How to cook:

1. Prick the meat with a fork in several places, generously sprinkle with salt. Put in a bowl and leave for 6 hours.
2. Drain the juice and blood from the meat, mix the spices and roll the meat piece in them. Put in a container, pour wine, press down with a load and leave for a week in the refrigerator.
3. Hang the meat to glass the liquid. Put between two planks, press down with a load and keep at room temperature for 2 days.
4. Release the basturma from the load, wrap it with thread and hang it to dry for 5-6 days.

After this, the basturma is ready, but you can proceed to the second stage of preparation. After drying, roll the salmon again in spices with wine and dry for another 10 days. The finished delicacy is similar to raw smoked sausage.

It is very difficult to buy high-quality sausage in the store in our time. If you do not trust this statement, then just go to the nearest supermarket and carefully study the composition of the products indicated on the packages. But we do not urge you to give up your favorite sandwiches! Instead, we want to tell you how to cook dried sausage at home. You will be surprised, but even a novice cook can easily bring our recipes to life. So read the article, and then feel free to get down to business!

Dry-cured sausage at home. Photo and recipe

Do you want to enjoy morning sandwiches and Sunday pizza without fear for your health? Then learn to cook delicious sausage from natural ingredients at home! It's not at all difficult to do this. To get started, stock up on the necessary ingredients:

• Beef - 500 grams.
• Fatty pork - 1500 grams.
• Fat - 700 grams.
• Salt - 60 grams.
• Sugar - 150 grams.
• Provencal herbs - one teaspoon.
• Ground nutmeg- a quarter of a teaspoon.
• Black pepper and coriander seeds - two teaspoons each.
• Cognac - 70 ml.

Recipe

How is dry-cured sausage prepared at home? Recipe original snack read below:

• Grind black peppercorns with a mill, heat the coriander in a pan and grind in a mortar.
• Combine all spices in a bowl and stir.
• Rinse the meat well and pat dry with paper towels. After that, it must be cut into pieces, not forgetting to get rid of films, bones and veins.
• Transfer the meat to a deep bowl, mix it with salt, sugar and spices (use half of the total). Fill it with cognac, cover with cling film and marinate in the refrigerator.
• After a day, you can start cooking sausages. To do this, take the shell (pork belly) and soak it in water for an hour.
• Scroll the meat through a meat grinder, using nozzles with the largest holes.
• Cut the salted lard into small cubes, and then mix it with minced meat and the remaining spices.
• Put the casing on the sausage attachment (usually they are included with each meat grinder) and tie the end with a knot.
• Stuff the womb tightly with minced meat and tie off the other end. Prepare in this way several sausages of the size you need. After that, pierce the blanks in several places with a needle and squeeze out excess air through the holes.

You just have to hang the sausage in a secluded place (for example, behind the refrigerator) and leave it to dry for five days.

Dried sausage at home without intestines

Every family has a favorite festive dishes. For example, many housewives cook pizza or puffs with sausage and cheese on weekends. And, of course, they choose only high-quality and safe products for baking. Delicious homemade sausage, made from meat and natural spices, is perfect for this purpose.

Ingredients:

• Veal - one and a half kilograms.
• Fat - 700 grams.
• Salt - three tablespoons.
• Pepper - half a teaspoon.
• Sugar - two tablespoons.
• Vodka - 20 ml.
• Cognac - 50 ml.
• Garlic - four or five cloves.

Cooking

How to cook dry-cured sausage at home:

• First, prepare all the ingredients. Wash the salo, pat dry, rub with garlic and salt. After that, send it to the refrigerator.
• Process the meat, cut into thin slices. After that, add salt, sugar and ground pepper to it. Pour vodka into a bowl, mix the ingredients and also send the workpiece to the refrigerator.
• After 12-14 hours, you can start cooking sausages. Pass the meat through a meat grinder, and cut the fat with a knife into small cubes.
• Combine all prepared ingredients with the rest of the salt and cognac. After that, the minced meat can be placed in the intestines or, as in our case, wrapped in clean gauze.

Place the workpieces in a cool place where air flows freely. For example, not far from the hood. After nine or ten days, the sausage will be ready to eat.

Dried pork sausages

Wonderful appetizer from natural meat easy to do by yourself. Dried sausage at home prepared from the simplest products:

• Pork shoulder and brisket - two kilograms each.
• Salt and spices - to taste (usually a tablespoon of salt is taken per kilogram of meat).
• Cognac - 60 ml.

Dry-cured pork sausage at home is prepared as follows:

• Cut the meat into small pieces, mix them with salt and leave it in the refrigerator for a couple of days.
• Mix the blanks with spices and cognac. For flavor, you can add dried garlic, nutmeg, or a mixture of peppers.
• Prepare minced meat.
• Soak the intestines in water, and then put them on the nozzle of the meat grinder. Start the shell with minced meat and fasten the ends well.
• Put the blanks under the press and leave them alone for a day. This step is necessary in order to shape the sausages.

Take a cardboard box and poke a few holes in it. Tie the sausage to a string or small wooden board. Hang the blanks on the walls of the box and leave them to dry for 20 days.

Dry-cured sausage in the dryer

Prepare fragrant and hearty snack possible with the help of modern kitchen appliances. Next, we will offer you detailed recipe and a method of preparing homemade sausage.

Required products:

• Pork neck or shoulder blade - one kilogram.
• Fat - 200 grams.
• Salt - half or a whole spoon of salt (to taste).
• Two cloves of garlic.
• Provencal herbs.
• Guts.

So, how is dry-cured sausage prepared at home? The recipe using the dryer is quite simple:

• Pass the meat through a meat grinder, and cut the fat into small pieces.
• Mix the ingredients with salt, minced garlic and seasonings.
• Stuff the intestines with minced meat and tie the ends tightly with knots. Put the blanks in the refrigerator and leave them there for a day.
• Put the sausage in the dryer and set the mode to 75 degrees. After three hours, turn the workpiece over and turn on the heat to 60 degrees. After another four hours, you can get it and cool it.

Put the sausage in a plastic bag and send it to the cold. A day later, a delicate fragrant snack can be served at the table with bread or porridge.

Dried sausage in the refrigerator

We offer you another simple recipe for making delicious homemade sausage. We want to warn you right away that you can only dry meat in a refrigerator with a no-frost system. The fact is that it has very low humidity, so an excellent result is guaranteed. If you do not have equipment with the indicated characteristics, then dry the sausage in a cool, well-ventilated area.

Ingredients:

• Pork neck - one kilogram.
• Salt - 30 grams.
• Black pepper - half a teaspoon.
• Fennel seeds - one tablespoon.
• Nutmeg - on the tip of a knife.
• Vodka - one glass.
• Guts or artificial casing for sausage.

Cooking dry-cured sausage at home will not cause you any difficulties:

• Cut the meat small cube, then mix it with the above spices and salt. Pour 50 ml of vodka into it and mix everything well.
• Marinate the minced meat in the refrigerator, remembering to stir it twice a day.
• Fill sausage casings with meat, remove air bubbles with a needle.
• Put the blanks under the press for a day. This is necessary so that the sausages keep their shape well and look aesthetically pleasing.
• Dry the future snack in the refrigerator for three weeks.

Remember that the white coating that forms on the surface of the shell is salt and is not dangerous at all.

Lamb sausage

Nowadays, this type of meat is considered a delicacy. If you are lucky enough to get high-quality lamb, then be sure to use this recipe. Dry-cured sausage at home is prepared simply, but it turns out very tasty. For her you will need:

• Lamb - one kilogram.
• Fat - 100 grams.
• Salt - 40 grams.
• Sugar - 10 grams.
• Sweet paprika - five grams.
• Garlic powder - six grams.
• Chili pepper - two grams.
• Any spices (a mixture of peppers, Caucasian seasoning or others) - five grams.

Dry-cured sausage at home (in the guts) is prepared as follows:

• Cut the meat into cubes (about one by one centimeter), and the pre-frozen lard is even smaller.
• Mix the prepared ingredients with 50 ml of water, and then send them to the cold. After 15 or 16 hours, mix the minced meat again and place it in the refrigerator again, but for 48 hours.
• Put the prepared belly on the meat grinder attachment, and then fill it with minced meat. Remember to pierce the workpieces in several places to release the trapped air.

Hang the blanks in the dryer, setting the temperature to 35 degrees. Ten days later delicious snack will be ready and it can be safely served at the table.

Conclusion

As you can see, dry-cured sausage at home is prepared in an elementary way. She only needs quality products, spices and a little patience. Use our recipes to surprise your guests for festive table delicious homemade sausage with great taste!