Dried meat: a recipe for cooking at home

Dried meat is a very nutritious product that can be stored for a long time, provided there is good packaging. A man is missing one piece of such a product for half a day. The meat gradually swells in the stomach and is digested, the feeling of hunger does not appear long enough. But there will be a slight thirst due to the process of fluid absorption, although there is nothing to worry about.

Dried meat

Such meat - a wonderful product for fans of hikes and extreme conditions, athletes. They are very easy and quick to eat on the go, and at the same time it will provide you with a quick tide of strength and energy. And that means a lot in marching conditions.

In addition, dried meat can easily be turned into ordinary. To do this, it is enough to fill it with hot water and leave it for an hour until it comes back to its original state. And you can just add a piece of this product when cooking soup.

How to cook dried meat

At home, it's easy to cook. This is a simple process. For this lamb and beef are good. Do not take the pork better. It does not produce a normal product.

Of course, the meat should be fresh. This is the main condition. In addition, it should be completely non-greasy, without veins.

Beef should be cut into pieces. It is better if their thickness is not more than one centimeter. But even if you get thicker pieces - it's okay. Simply the cooking process will be longer.

The thinner you cut it, the faster your meat will dry. Even during cooking, you need to consider for what purposes you are preparing such a product. If you use it at home, then boldly make thick pieces. But if you are going to take him on a hike, then the pieces must necessarily be thin. This will facilitate the process of its use in road conditions. Agree that a thick piece will be difficult to gnaw.

Dried meat: homemade recipe

Meat must be cut across the fibers, so that later they do not interfere in the process of eating. Prepared pieces are added to the dishes, and we begin to prepare the brine, which we will need later.

For its preparation we need a mixture of peppers. You can buy a set of a combination of several of its types: red, black, white, green. But it is possible and independently to obtain such a mixture by grinding individual species in a coffee grinder. The result will not be worse. Also we will use salt, bay leaf, soy sauce, sugar and boiling water.

For two kilograms of beef, the number of ingredients will be as follows:

1. Two full teaspoons of table salt.
2. Also two teaspoons of a mixture of peppers.
3. Fifty milliliters of soy sauce will be enough.
4. A teaspoon of granulated sugar.
5. Several crushed laurel leaves.
6. You can also add a little bit of any herbs for meat.

All these ingredients are mixed in one bowl and pour a glass of boiling water. The resulting solution must be mixed in order to completely dissolve the salt.

Then we pour our brine on the meat, mix everything, so that each piece gets its own portion of salt and spices. The pan is covered with a lid, there should not be any excess air in it. And we send it to the refrigerator for three days. During this time, the meat will soften, soaked in salt and spices.

Sugar makes the taste of meat more tender, enhancing its flavor. Salt provides protection against the development of microorganisms. And the soy sauce gives a special flavor. With him, dried meat at home is much more delicious.

We let off the meat

There is a special meat dryer that will facilitate the cooking process at home. After the beef has lain in the brine, it can be put in the dryer. And you can cook dried meat with the help of an oven. In any case, a good result is obtained.

If you have a meat dryer, then place the pieces of beef on the trellised pallets. The lower layer of meat can be stacked from larger pieces, as it dries out faster.

Drying in the oven

If you decide to cook dried meat in the oven, then this is done as follows.

The oven must be preheated to seventy degrees. Beef should be cooked until completely dry. In the process, the oven should be kept a little ajar, since moisture will need to go somewhere.

Remember that the meat is dried when the gas is turned off. Periodically, the baking sheet should be removed and the oven heated. Then return the meat again.

You will spend about 24 hours on drying. If you cook less meat, it will simply lose some of the moisture, but it will not dry completely. You will get jerky. It will not be stored for very long. Although it is quite suitable for a two-week trip. In the beginning, it can be eaten without additional cooking, well, a week and a half later it is better to use for soup making or for frying.

For long storage without a refrigerator, the meat must dry to a stone state. The optimum cooking temperature is seventy degrees. It should not be exceeded, but it should also be reduced. At high temperatures, meat can get stung to an unacceptable state.

Keep the dried meat in a dry place without access to air in the dark. This is a very important condition. The most optimal option would be to pack it either in plastic bags or in glass jars.

Tips of experts in business

• Thinly sliced meat will dry out more quickly and more conveniently in use during hikes.
• Ready beef can be held on paper about a day before packing. This is done in order to evaporate the moisture. Experience shows that this increases the shelf life of meat without a refrigerator. And in the weather this is very important.
• During the preparation of meat in the oven under the grate you can put a pan. This will help to keep clean. In addition, the entire oven will have to be washed, as it stably keeps the smell.
• Gnaw ready slices of dried meat is very tasty. But you need to be careful and take care of your teeth.

Instead of an afterword

Many people want to learn how to cook dried meat. As they say, meanwhile, such a product is not known to everyone. Such meat is called basturma. Nowadays it is considered almost a delicacy, although it was originally invented as a hiking meal for shepherds, hunters, who did not return home for a long time and had to take a stock of food with them. And such meat was very convenient in storage and quite high-calorie.