We cook jerky meat at home: simple and tasty

This dish is known since ancient times: still Mongolian nomads, compelled to eat food that does not require additional processing and stored for a long time, put the dead horse's horse under the saddle - and in the course of everyday races, from horse sweat it was naturally salted and preserved useful properties. It does not sound very appetizing, but both natural and exotic! Today, jerky meat does not require such barbarous ways of preparation, its recipe is available to any hostess.

The whole secret is that certain spices are suitable for each species, and it is necessary to withstand the dried meat of different animals at certain times. Here are three classic recipes of this useful, prepared without preservatives, "mobile" decoration of any feast.

Jammed meat - pork with spices

A classic recipe: simple dishes from pig meat saved the life of both Zaporozhye Cossacks and British kings. Ingredients:

• Pork tenderloin.
• Bay leaf, salt, pepper fragrant.
• Carnation.
• Red pepper ground.
• Seasonings for pork - to taste.

We prepare a strong brine brine - brine: 1 liter of water consumes about 5 tablespoons. Salt (or 4 - but with a good slide). How to check the consistency of brine: immerse in it a non-boiled chicken egg, it should float on the surface with a blunt end up.

In brine add all the spices and put on the stove to boil. When cooled - large spices need to be removed. Simultaneously, under running water, we wash the pork tenderloin (a necklace or other flesh) and put it into a pan with a cold brine. The flesh should be covered freely with a layer of water to saturate the brine and let the juices run. Done - you can clean the pan in the refrigerator for several days.

Every day, jerky must be turned over. When the desired degree of salinity is reached (someone does not like too salty pork - then keep the day, and for someone and three days is not enough) - get meat, dry and dry with spices. Turn into a clean gauze cloth and stand in a cool dark place of the refrigerator for a week.

Dried beef with sea salt

Nutritionists recommend using veal instead of pork - it's no wonder Muslims keep it banned, as meat of beef and veal contains less cholesterol. So, to cook jerky meat at home on this recipe, you need:

• Veal medallion - the cut must be small, up to 5 cm in diameter.
• Salt sea large.
• Black pepper powder.
• Spices to choose from (dry): sage, paprika, thyme, rosemary, cumin, coriander.

Pre-cleaned from veins and fat, we put the meat in a tank for pickling: at the bottom of the tank, pour the sea salt and pepper to cover it completely. From above, the meat is also sprinkled with pepper and salt mixture, covered with food film and sent to the refrigerator for 12 hours. After dried salt from under running water, the meat is dried and rubbed with spices. By the same method - wrapped in cheesecloth and "cooled". Duration is about a week.

Dried jerky meat

The national dish of the Tatars is widespread among the Bashkir peoples, who traditionally used goose - but the meat of this bird is lean and longer, and more difficult. Therefore, to prepare duck jerky, you will need:

• Breast duck - 2-3pcs.
• Salt sea large.
• Black pepper freshly ground.
• Spices to taste: basil, rosemary, thyme.
• A half-glass of brandy or good cognac.

Peeled from the skin and fat, the fillet is washed under running water and dried. At the bottom of the container we pour salt and pepper, add alcohol - poultry meat is usually drier than mammals, alcohol will add softness and spice. From above - a duck, then, as usual - salt and seasonings. We send it to the refrigerator for 12 hours, covered with a film. After - washed and dried, wrapped in gauze, leave for another 12 hours. Total - a day for the preparation of an amazing and rare dish.