Jerky is a very popular cold appetizer. It is distinguished by its high taste, nutritional value, and it can be easily prepared at home.
It is necessary
-
- meat;
- salt;
- water;
- spices;
- granulated sugar;
- table vinegar.
Instructions
Step 1
The first drying method is more suitable for rural residents, since bringing the meat will require a dark room like an attic or barn. It should be cooked in the cool season - in late autumn or early spring, since the optimal temperature for bringing this method should not exceed +10 degrees.
Step 2
Take a piece of meat (veal, lamb, horse meat, chicken, rabbit will do). Separate the pulp from bones and large tendons. Cut along the grain into long strips, 3 to 5 centimeters thick.
Step 3
Prepare a strong brine: 200 grams of table salt per 1 liter of water. You can add some spices: bay leaves, pepper, etc. Bring to a boil. Submerge each strip of meat completely in the boiling brine for 3 minutes. Then the meat should be removed, let the brine drain. Do this procedure one at a time with each piece.
Step 4
When all the meat has cooled, it should be hung for drying in a dry, dark room (for example, in an attic or in a barn). It will be ready in about three weeks.
Step 5
The second method is best for beef or large game such as elk and deer. You can also cook it in a city apartment. Take a piece of meat, separate it from the bones and large tendons. Cut along the grain into thin strips (no thicker than 1 centimeter). You can slightly beat off the stripes on both sides.
Step 6
For one kilogram of meat, prepare a mixture: about 40 grams of salt, a tablespoon of ground coriander, one teaspoon of black pepper and granulated sugar.
Step 7
Wipe the strips of meat on both sides with vinegar, dip in the mixture, then place as tightly as possible in a stainless steel container or enamel dish. Press down with oppression, refrigerate for 6 hours. Then take out the container, turn all the pieces to the other side, press down again with oppression and put it 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 caps. In a maximum of 2 days, the meat will be ready.
