Recipes

Beef jerky recipes homemade beef, pork and chicken breast

Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудки

Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиBeef jerky – a gourmet delicacy or a great way to recycle the product for long term storage. For its preparation will take a lot of time, effort and patience but the hardest thing is to resist and not to eat treats until completion of the process.

How to jerk meat at home?

To prepare jerky at home, you have priority to choose good raw materials, to pick an appropriate prescription to be patient and familiarize yourself with the basic rules creating:

  • In the first phase, meat is salted in dry mix or kept in a brine of water, salt and sugar, which add optional flavourings. The exposure time depends on the desired degree of salting and can vary from 1 to 3 days.
  • Marinated slice, put into a press for 1-3 hours.
  • Before the stage of drying the product is rubbed with a mixture of spices, herbs and spices. However, it may be cured in its pure form without any seasoning.
  • Wrap the workpiece with a clean cloth and place in the fridge for 7 days.
  • At the final stage of beef jerky dried in a ventilated place.
  • Beef jerky at home

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиTo cook the jerky on their hands, the priority should be to purchase standing meat loaf. And if you already have, and that beef tenderloin or sirloin without streaks, then this recipe is just what you need. Taking into account the proposed recommendations of the tasty delicacy, I will try in a week, although in the future it will become even tastier.

    Ingredients:

    • beef tenderloin – 1 kg;
    • sea salt – 1 kg;
    • black pepper – 1 tbsp. spoon;
    • garlic, dried rosemary, thyme, oregano and paprika – 1 tbsp. spoon.

    Cooking

  • The tenderloin is cut into 2 parts, roll generously in a mixture of salt and pepper, put in the tray.
  • The product is kept for 12 hours in the refrigerator, washed, obsushivayut and placed in the refrigerator for another 12 hours (not covering it).
  • Roll pieces in mixture of spices and herbs, wrapped in cheesecloth and hung in the cold.
  • After 7 days beef jerky is ready for tasting.
  • Jerked pork at home

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиStanding no less delicacy will be prepared in a similar fashion pork. It is preferable to choose for this purpose the loin or neck of pork – then the result will be softer and tastier. In this case we will use a liquid marinade for beef jerky, which you can extend by adding your favorite spices.

    Ingredients:

    • pork – 1 kg;
    • water – 2 liters;
    • coarse sea salt – 8 tablespoons;
    • sugar – 4 tbsp. spoons;
    • Laurel, peppercorns, cloves (marinade) – to taste;
    • red and black pepper, Khmeli-suneli (to obtenci) – 1 tbsp. spoon.

    Cooking

  • Add salt, sugar, spices, boil 2 minutes, cool and put in a couple of hours in the fridge.
  • Immersed in the brine the meat and leave for 1-3 days.
  • Salted chunks are placed for a few hours under the press, then dry, RUB with spices and wrapped in gauze.
  • Convolution is kept 7 days in the refrigerator, and then hung in a cool, ventilated place.
  • After another 1-2 weeks dried pork is ready.
  • Dried chicken breast at home

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиDried chicken breast turns softer and gentler than the procurement of other types of meat. In addition, it prepares faster, has a nice spicy flavor and a garlic flavor that can complement and your favorite spices. The density of snacks can be adjusted by reducing or prolonging the period of drying clots.

    Ingredients:

    • chicken breast – 3 PCs.;
    • red pepper – 2 tsp.;
    • sea salt – 3 tbsp. spoons;
    • paprika – 1 tbsp. spoon;
    • black pepper – 4 tsp.;
    • garlic teeth – 6 PCs.

    Cooking

  • Mix in a bowl the spices, salt and half of grated garlic.
  • RUB meat with mixture, place in a bowl and leave under film in the fridge for a day.
  • Wash the salt and spices under running water, dry chunks, RUB with the remaining garlic and black pepper.
  • Dried chicken meat wrapped with gauze and leave in the fridge for a day, then hung in a ventilated place for 2-3 days.
  • Cured duck breast at home

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиCured duck breast is a delicious delicacy of French cuisine, the crown may be a delicacy on your table. Initially the bird marinate in the dry way, and then just kept the gauze on the bottom shelf of the refrigerator. Amount of time, high endurance and patience – and a delicious dish is ready.

    Ingredients:

    • duck breast – 500-600 g;
    • sea salt – 400 g;
    • Laurel – 2 pieces;
    • the mixture of peppers – 2 tbsp. spoon;
    • rosemary – 3 sprigs;
    • thyme – 5 sprigs.

    Cooking

  • Salt mixed with crushed Laurel, thyme and rosemary and a between two layers of the mixture duck breast.
  • On top of a load and leave the bird for 12-24 hours.
  • Washed meat, dry, RUB ground mixture of peppers, wrapped in gauze and kept in the refrigerator for 1 month.
  • How to jerk meat in the dehydrator?

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиIf there is no desire long and tedious to wait for the completion of the process of creating snacks according to the above mentioned recipes, prepare beef jerky in the dehydrator. The whole cycle in this case will be reduced significantly, and the taste of the finished dishes will please no less. Very tasty jerk this way chicken breast or pork tenderloin.

    Ingredients:

    • pork or chicken – 1 kg;
    • coarse salt – 6 tbsp. spoons;
    • spices.

    Cooking

  • The meat is cut into chunks, rubbed with salt and placed in a bag in the fridge for a day.
  • Rinse the pieces dry, RUB with spices and placed on a tray of the dryer.
  • Dried meat is kept at a temperature of 60-65 degrees for 6 hours, turning once.
  • Cured meat in wine

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиDried meat, the recipe of which you can find below, skillfully prepared by the Italian chefs, calling received a spicy appetizer Bresaola. The delicacy is made of beef, by a long soaking in a dry red wine with spices and garlic followed a long period of gradual drying.

    Ingredients:

    • beef – 1 kg;
    • coarse sea salt – 4 tbsp. spoons;
    • coriander and chili – 2 tsp;
    • Provencal herbs – 2 tbsp. spoon;
    • cloves – 4 PCs.;
    • garlic – 2 heads;
    • Lavr – 7 PCs.;
    • wine and olive oil.

    Cooking

  • Put the meat with spices and salt into a suitable dish and pour wine to cover.
  • Top create a layer of olive oil, cover the container and put in the fridge for 10 days.
  • Get the chunks from the marinade, wrap with cheesecloth and hang in a ventilated place at room conditions for 2 weeks and at the same rate in the cold.
  • Jerky in the oven

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиMuch faster and simpler than preparing beef jerky to beer in the oven. Use to create snacks of any variety: pork, beef, chicken and even lamb. To whole meat loaf was easy to slice thin slices, freeze it first and only then proceed to treatment and pickling.

    Ingredients:

    • meat (flesh) – 1 kg;
    • Worcestershire and soy sauce – 35 ml;
    • almond (berry) – 7 PCs.;
    • dried chilies and garlic – 1 tsp.;
    • coriander, black pepper and paprika – 2 tsp;
    • Tabasco – 2-3 drops;
    • sugar – 1 tsp.

    Cooking

  • Meat slices mixed with spices and leave for an hour.
  • Lay the pieces on the grid and dried at 60 degrees for 3-4 hours.
  • Serve dried in the oven meat with beer.
  • How to store beef jerky at home?

    Вяленое мясо - рецепты в домашних условиях из говядины, свинины и куриной грудкиIf the process of creating a tasty delicacy you’ve successfully done, it’s time to see with recommendations on how to store jerky.

  • Beef jerky with a minimum moisture content can be stored in an airtight or vacuum container without access of air at room temperature for more than a month.
  • In the fridge vacuum-Packed product is stored up to six months in the freezer for a year.
  • Large dried chunks stored without packaging, wrapping paper or tissue for up to two weeks.
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