How to produce meat at home - how to dry meat correctly. Drying meat Everything for drying meat

Oleksiy Mitrokhin

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Previously, cured meat and pork were not considered a delicacy; many gentlemen often prepared this product. When the delicacy began to appear on store shelves, it looked like homemade gifts deprived the factories of the preparation process.

A good choice for dried cheeses is refrigerated or fresh cheese. Frost, when drained simultaneously with meat juice, consumes a lot of life fluids.
A piece of pork must be flat, otherwise it will dry out unevenly, which will appear in appearance and succulence.
When marinating, marinate with natural acids - apple, grape. The sour medium has a greater effect of spices and bay leaves. Ready to brew a bright aroma.
Add red chalked pepper to the salting recipes - it has an important preservative power.
For salting the pork in your homemade soups, use a lot of salt – No. 2, No. 3. With the variety of extract No. 1, it creates a crust on top of the products, the pulp is badly salted.
If the food is left to dry in a room, make sure there is good ventilation, otherwise the pulp will dry out and become dry.

How to prepare cured meat at home to treat yourself to a wonderful delicacy and to enhance your culinary skills for your home and guests? Read the recipe for dried meat at home tochka.net- you'll lick your fingers!

Before speaking, if you literally immediately rely on this recipe, then you will immediately reject the miracle of meat. So write down the recipe, buy the necessary ingredients and prepare the meat.

Drying and smoking is one of the most effective and delicious ways to preserve food products. With additional drying, you can prepare meat or fish products for bark, and also create a truly miraculous delicacy - dried meat.

It seems that you had enough strength for that hour, and the firebrand was vitrimki. Even though these lasso are extremely fragrant and juicy, you will find it difficult to get into the process and not finish it until the end of the process.

Pre-cooked, dry-dried meat allows you to have no doubts about the contents and storage, and also not to contain preservatives and substances that are harmful to the body - everything is less natural. Therefore, such meat may not fit well into the cut on the Christmas table, but can be used on weekdays instead of purchased smoked cowbass.

To prepare meat, you will need:

1 kg pork,
1 liter of water
5 tbsp. spoons of salt,
1 tbsp. spoon of cucru,

spices for rosesol:

2 pcs. bay leaf,
5 peppercorns,
1 PC. carnations,

spices for rubbing:

red chalk pepper,
black pepper,
spare peppercorns,
bay leaf,
coriander,
paprika,
kmin,
rosemary.

Cooking meat at home.

Cured meat in homemade mortars - krok 1

Before you cook the meat at home, prepare the rosemary in which to marinate. For what purpose do you pour water into the water using 5 tbsp. spoons per 1 liter of water and stir until the salt is completely dissolved.
Placed in a brine, the meat must be free to float in the water, so you can soak in the water on your own.
Add zukor, bay leaf, peppercorns, cloves to the water, bring to a boil and boil for 3-5 khvilins. Let the rose brine brew and cool to room temperature. Remove the spices and leave.

Cured meat in homemade spirits - krok 2

Clean the meat from veins and flotsam, wash well and let the water drain.
It’s better to get fresh meat, interspersed with fat, like pork neck. When the meat is dried, it will be juicy and delicious in the world. Thaw frozen meat until it reaches room temperature and then marinate.
It is important to choose a thick piece of the correct straight-cut shape, not too much, otherwise the meat may marinate badly.

Cured meat in homemade spirits - krok 3

Place the meat in an enamel bowl, pour in cooled rose brine so as to coat the meat. Cover with a lid and place in the refrigerator for 1-3 days depending on how salty the result you want to remove the meat. The longer you let the meat sit in the marinade, the saltier it will be.
1-2 days later, turn the meat in the brine over.
After this time, remove the meat and dry it with a paper towel. Then place it on a baking board and let it rot for about 1:00, so that the excess rosemary is removed from the meat.

Cured meat in homemade spirits - krok 4

Prepare some spices for the dried meat.
When choosing spices, focus on the sweet taste. Red chalk pepper is a good preservative, so it may be rich in it.
It’s better to use freshly minted spices to create aromatic stench from the cured meat. Grind black and red pepper, coriander, paprika, and kmin until smooth. Use your hands and place the bay leaf and rosemary at the foot. Combine all the spices, add red pepper and mix well.

Cured meat in homemade spirits - krok 5

Carefully rub the meat with spices from all sides. Then tan it in clean natural fabric or parchment and tie it with thread. Place the meat in the refrigerator to dry for about 1 day.
Pili Zakinchennya Termin Distan M'yaso, worship yogo in the Svyzhi specials, I will shine in clean fabrics at MISTSI, pushing (in kitchen, on verandal) for 2 tizhnі. The trickiest thing is not to dry the meat right away.
When serving meat on the table, it is important to cut it correctly. The bottles are thin and very clear, so that they sink into the mouth more easily.

Delicious!

Dried meat is a delicious delicacy or an excellent way to process the product for dry saving. For its preparation, you need at least an hour, effort and patience, but the most difficult thing is to get tired and not eat until the technological process is completed.

How to dry meat at home?

To cook meat at home, you need to pick out the raw meat, choose a traditional recipe, stock up on terpines and become familiar with the basic rules of cooking:

At the first stage, the meat is salted in a dry mixture or dried in a brine with water, salt and zucchini, to which spices and herbs are added after the eggplants. The hour of winding should lie at the highest level of salting and can be changed from 1 to 3 degrees.

Marinate the mixture, place it under the press for 1-3 years.

Before the drying stage, rub the product with a mixture of herbs, herbs and spices. However, it is allowed to dry it in its pure form without seasoning.

Wrap the workpiece in a clean cloth and place it in the refrigerator for 7 days.

At the final stage, the meat is dried and dried in a place that is ventilated.

Yalovicina cured in home-made wines

To prepare cured meat with your own hands, you need to first add a piece of meat that is worth it. And if this is already the case, and it’s a veal chuck or a fillet cut without streaks, then this recipe is exactly what you need. According to the recommended recommendations, you can try this delicious delicacy within a week, if you want it to become even more delicious.

Ingredients:

Yalovicha viriza – 1 kg;

sea salt – 1 kg;

black pepper – 1 tbsp. spoon;

chasnik of dried fruits, rosemary, thyme, oregano and paprika - 1 tbsp. lies.

Preparation

Cut the cheesecake into 2 parts, generously coat with a mixture of salt and pepper, and place on the tray.

Leave the product in the refrigerator for 12 years, rinse, dry and place in the refrigerator for another 12 years (do not cover it).

Roll the scraps in a mixture of spices and herbs, wrap in gauze and leave in the cold.

After 7 days, the dried yowl will be ready for tasting.

Pork cured at home

It won’t take less time to stand if the pork is prepared in a similar manner. It is important to choose carbonation or juice for this purpose - then the result will be soft and savory. This edition of the recipe includes a rare marinade for dried meat, which can be expanded by adding your favorite spices.

Ingredients:

pork – 1 kg;

water – 2 l;

great sol – 8 tbsp. spoon;

tsukor – 4 tbsp. spoons;

laurel, peppercorns, cloves (for marinade) - for relish;

red and black chalk pepper, khmeli-suneli (for rubbing) – 1 tbsp. lies.

Preparation

Add salt, zuccor, and spices to the water, boil 2 vegetables, cool and place in the refrigerator for a few minutes.

Drain the meat and set aside for 1-3 days.

Place the salted bowls under pressure for a few minutes, then dry, rub with spices and wrap in gauze.

Leave the throats in the refrigerator for 7 days, then place them in a cool place to ventilate.

After another 1-2 days of drying, the pork will be ready.

Chicken breast cured in homemade ovens

Dried chicken breast comes out softer and less tender, less prepared from other types of meat. In addition, as soon as it is prepared, it has a pleasant spicy flavor and a delicious aroma, which you can add with your favorite spices. The thickness of the snack can be adjusted by shortening or extending the drying period of the packages.

Ingredients:

chicken breasts – 3 pcs.;

red pepper – 2 teaspoons;

sea salt – 3 tbsp. spoons;

paprika – 1 tbsp. spoon;

black pepper – 4 teaspoons;

watch teeth – 6 pcs.

Preparation

Mix some spices with half the grated chasnik.

Grate the meat with a mixture, place it in a bowl and place it under hot water in the refrigerator for use.

Wash the salt and spices under running water, dry the bowls, rub with a teapot, any excess, and black pepper.

Wrap the dried chicken meat in gauze and place it in the refrigerator to finish, then leave it in a place to air for 2-3 days.

Kachina breast cured at home

Dried kachina breast is a product of the sweet French cuisine that can become a signature delicacy on your table. Marinate the bird's head in a dry way, and then simply dry it in gauze on the bottom shelf of the refrigerator. A minimum of an hour spent, a maximum of time and patience - and the delicious herb is ready.

Ingredients:

kachina breast - 500-600 g;

sea salt – 400 g;

laurel – 2 pcs.;

sum of peppers – 2 tbsp. spoons;

rosemary – 3 drops;

thyme - 5 golochok.

Preparation

Mix thoroughly with grated bay, thyme and rosemary and stir the chopped cabbage breast between two balls.

At the top, they loom and deprive the bird for 12-24 years.

Rinse the meat, dry it, rub it with ground pepper, wrap it in gauze and leave it in the refrigerator for 1 month.

How to dry meat in susharts for vegetables?

Since you can’t wait too long and tirelessly to complete the process of creating snacks for the recipes you’ve added, prepare the dried meat in a dryer for vegetables. This way the whole cycle will speed up significantly, and the taste of the finished herb will delight you no less. It’s really delicious to dry chicken breasts or pork chops this way.

Ingredients:

pork or chicken – 1 kg;

great salt – 6 tbsp. spoon;

spices.

Preparation

Cut the meat into slices, grate the salt and place it in a bag in the refrigerator to serve.

Rinse the scraps, dry them, rub with spices and place on a dryer tray.

Dry the meat at a temperature of 60-65 degrees for 6 years, turning it over once.

Cured meat in wine

The meat is cured, the recipe for which you will learn later, Italian cooks call the savory appetizer Bresaola. The delicacy is prepared from yoke cheese, followed by a long soaking in dry red wine with spices and an hour of further gradual drying.

Ingredients:

cowhide – 1 kg;

great salt – 4 tbsp. spoons;

coriander and chili - 2 teaspoons each;

Provencal herbs – 2 tbsp. spoons;

cloves – 4 pcs.;

clock - 2 heads;

laurel – 7 pcs.;

wine, olive oil.

Preparation

Place the meat with spices and place in a separate bowl and pour in wine until crisp.

Place a ball of olive oil on top, cover the container and place in the refrigerator for 10 days.

Remove the marinade mixture, wrap in gauze and place in a place that is ventilated at room temperature for 2 degrees and still on a table in the cold.

The meat has been cured in the oven

It is richer and simpler to prepare dry-dried meat before beer in the oven. You can choose any variety for this snack: pork, cowhide, chicken or lamb. The whole piece of meat should be hand-cut into thin slices, which should be frozen in advance and then proceeded to processing and marinating.

Ingredients:

meat (pulp) – 1 kg;

Worcestershire and soy sauce - 35 ml each;

juniper (berries) - 7 pcs.;

dried chasnik and chili - 1 teaspoon each;

coriander, black pepper and paprika - 2 teaspoons each;

Tyutyuno - 2-3 drops;

tsukor – 1 teaspoon.

Preparation

Mix the meat slices with spices and leave for a year.

Place the scraps on a rack and dry at 60 degrees for 3-4 years.

Serve the meat in the oven before beer.

How to preserve meat at home?

Once you have successfully completed the process of creating this delicious delicacy, the time has come to read the recommendations on how to save cured meat.

Dried meat with minimal moisture can be stored in an airtight and vacuum container without exposure to air at room temperature for no more than a month.

In the refrigerator, hermetically packaged product is stored until ready to use; in the freezer, it is stored until the end.

Large dried bottles without packaging are stored by burning with paper or cloth up to two days.

Dried meat is a delicious delicacy or an excellent way to process the product for dry saving. For its preparation, you need at least an hour, effort and patience, but the most difficult thing is to rub it in and not touch it until the technological process is completed.

To cook meat at home, you need to pick out the raw meat, choose a traditional recipe, stock up on terpines and become familiar with the basic rules of cooking:

At the first stage, the meat is salted in a dry mixture or dried in a brine with water, salt and zucchini, to which spices and herbs are added after the eggplants. The hour of winding should lie at the highest level of salting and can be changed from 1 to 3 degrees.
Marinate the mixture, place it under the press for 1-3 years.
Before the drying stage, rub the product with a mixture of herbs, herbs and spices. However, it is allowed to dry it in its pure form without seasoning.
Wrap the workpiece in a clean cloth and place it in the refrigerator for 7 days.
At the final stage, the meat is dried and dried in a place that is ventilated.

Yalovicina cured in home-made wines

Ingredients:

Yalovicha viriza - 1 kg;
sea salt - 1 kg;
black pepper - 1 tbsp. spoon;
chasnik of dried fruits, rosemary, thyme, oregano and paprika - 1 tbsp. lies.

Preparation

Cut the cheesecake into 2 parts, generously coat with a mixture of salt and pepper, and place on the tray.
Leave the product in the refrigerator for 12 years, rinse, dry and place in the refrigerator for another 12 years (do not cover it).
Roll the scraps in a mixture of spices and herbs, wrap in gauze and leave in the cold.
After 7 days, the dried yowl will be ready for tasting.

Pork cured at home

Ingredients:

pork - 1 kg;
water - 2 l;
great sol - 8 tbsp. spoon;
tsukor - 4 tbsp. spoons;
laurel, peppercorns, cloves (for marinade) - for relish;
red and black chalk pepper, khmeli-suneli (for rubbing) - 1 tbsp. lies.

Preparation

Add salt, zuccor, and spices to the water, boil 2 vegetables, cool and place in the refrigerator for a few minutes.
Drain the meat and set aside for 1-3 days.
Place the salted bowls under pressure for a few minutes, then dry, rub with spices and wrap in gauze.
Leave the throats in the refrigerator for 7 days, then place them in a cool place to ventilate.
After another 1-2 days of drying, the pork will be ready.

Chicken breast cured in homemade ovens

Ingredients:

chicken breasts - 3 pcs.;
red pepper - 2 teaspoons;
sea salt - 3 tbsp. spoons;
paprika - 1 tbsp. spoon;
black pepper – 4 teaspoons;
watch teeth - 6 pcs.

Preparation

Mix some spices with half the grated chasnik.
Grate the meat with a mixture, place it in a bowl and place it under hot water in the refrigerator for use.
Wash the salt and spices under running water, dry the bowls, rub with a teapot, any excess, and black pepper.
Wrap the dried chicken meat in gauze and place it in the refrigerator to finish, then leave it in a place to air for 2-3 days.

Kachina breast cured at home

Ingredients:

kachina breast - 500-600 g;
sea salt - 400 g;
laurel - 2 pcs.;
sumish peppers - 2 tbsp. spoons;
rosemary - 3 drops;
thyme - 5 golochok.

Preparation

Mix thoroughly with grated bay, thyme and rosemary and stir the chopped cabbage breast between two balls.
Rotate the top and deprive the bird for 12-24 years.
Rinse the meat, dry it, rub it with ground pepper, wrap it in gauze and leave it in the refrigerator for 1 month.

How to dry meat in susharts for vegetables?

Ingredients:

pork or chicken - 1 kg;
great sol - 6 tbsp. spoon;
spices.

Preparation

Cut the meat into slices, grate the salt and place it in a bag in the refrigerator to serve.
Rinse the scraps, dry them, rub with spices and place on a dryer tray.
Dry the meat at a temperature of 60-65 degrees for 6 years, turning it over once.

Cured meat in wine

Ingredients:

cowhide - 1 kg;
great salt - 4 tbsp. spoons;
coriander and chili - 2 teaspoons each;
Provencal herbs - 2 tbsp. spoons;
cloves - 4 pcs.;
watchmaker - 2 heads;
laurel - 7 pcs.;
wine, olive oil.

Preparation

Place the meat with spices and place in a separate bowl and pour in wine until crisp.
Place a ball of olive oil on top, cover the container and place in the refrigerator for 10 days.
Remove the marinade mixture, wrap in gauze and place in a place that is ventilated at room temperature for 2 degrees and still on a table in the cold.

The meat has been cured in the oven

Ingredients:

meat (pulp) - 1 kg;
Worcestershire and soy sauce - 35 ml each;
juniper (berries) - 7 pcs.;
dried chasnik and chili - 1 teaspoon each;
coriander, black pepper and paprika - 2 teaspoons each;
tabasco - 2-3 drops;
tsukor - 1 teaspoon.

Preparation

Mix the meat slices with spices and leave for a year.
Place the scraps on a rack and dry at 60 degrees for 3-4 years.
Serve the meat in the oven before beer.

How to preserve meat at home?

Once you have successfully completed the process of creating this delicious delicacy, the time has come to read the recommendations on how to save cured meat.

Dried meat with minimal moisture can be stored in an airtight and vacuum container without exposure to air at room temperature for no more than a month.
In the refrigerator, hermetically sealed product is stored until ready for use, in the freezer it is stored.
Large dried bottles without packaging are stored by burning with paper or cloth up to two days.

Dried meat is a very viable product that can be preserved for a long time if it is well packaged. People need one piece of this product every day. The meat gradually swells in the scuttle and is over-poisoned, feeling like it won’t last for a long time. However, there is a slight sprague through the process of extracting the raw material, although there is nothing terrible about it.

Dried meat

Such meat is a wonderful product for lovers of hiking and extreme minds, athletes. It’s very easy and quick to have a snack, and it will provide you with a great surge of strength and energy. And this has a lot of importance in the minds of today.

In addition, dried meat can no longer be easily processed. For this, it is enough to fill it with hot water and let it sit for a year, until I reach the front. Or you can simply add some of this product to the boiled soup.

How to cook meat

It’s easy to prepare at home. It's a clumsy process. For what good is lamb better not to take it. It does not produce a normal product.

Insanely, the meat is fresh. Tse head brain. In addition, it may not be greasy at all, without streaks.

Yalovichina needs to be cut into pieces. Better yet, this thing will be no more than one centimeter. If you happen to come out with just enough clothes, it’s no big deal. It’s just that the cooking process will be trivial.

The thinner you cut it, the thinner your meat will dry out. Even when prepared, it is necessary to swirl the method used to prepare such a product. If you recognize this kind of vikorism in the minds of your home, then feel free to use these little things. And if your brothers are going on a hike, then your clothes will always be thin. This will ease the process of its adoption in the minds of the road. Just wait, that thick piece of clothing will be grizzly.

Dried meat: homemade recipe

The meat must be cut across the grain, so that the stench will not be so noticeable in the process. The prepared materials are placed near the dishes, and we ourselves begin to prepare the brine that we will need.

To prepare this we need a mixture of peppers. You can choose from a variety of different types: red, black, white, green. It is also possible to independently overcome such confusion by means of grinding of various species in cavomolets. The result will not be worse. We also need salt, bay leaf, soy sauce, zukor and zukor.

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

Two full teaspoons of kitchen salt.
Also two teaspoons of pepper.
Fifty milliliters of soy sauce will be enough.
A teaspoon of lemon juice.
A decal of detailed bay leaves.
You can also add a few yakihos herbs for the meat.

All these ingredients are mixed in one bowl and poured into a bottle of sprinkling. Mix the ingredients until the mixture is completely separated.

Then we pour the brine into our meat, mix everything so that the skin removes its portion of salt and spices. We cover the pan with a lid; I put it in the refrigerator for three doses. During this hour, the meat will soften and seep with flavor and spices.

Tsukor robs the taste of the meat from the bottom, enhancing its aroma. It will protect the development of microorganisms. And the soy sauce gives it a special taste. With it, dried meat comes out richly savory in households.

Vyali meat

There is a special dryer for meat to make the cooking process easier at home. After the cowhide has been lying in the brine, it can be placed in the dryer. You can also cook dried meat using the oven. Whatever the case may be, there will be a good result.

If you have a dryer for meat, then place the veal shanks on the middle part of the tray. The bottom ball of meat can be placed in large scraps, allowing the scraps to dry out.

Drying in the oven

If you were planning to cook dried meat in the oven, then you should be timid in such a manner.

The oven needs to be pre-heated to 70 degrees. For Yalovichin, the trace is prepared until he completely hangs out. During the process, the oven will need to be cleaned with some scraps of hair, where the hair fragments will need to go out.

Remember to dry the meat with gas on it. Periodically, remove the sheet from the cowberry and turn on the oven. Then turn the meat over again.

You will spend close to a billion on dry goods. If you cook the meat less, just waste some of the water so it doesn’t dry out. You take it away and you won’t be able to save it for long. I would like to go completely for the double road. It can be eaten at first without additional preparation, but it can be better used for preparing soups or for lubricating.

To preserve meat without refrigeration, it is necessary to dry out the meat before the fire. The optimal temperature for the cooking process is seventy degrees. It’s not right to re-examine it, but to change it. At high temperatures, the meat can become unpalatable.

It is necessary to preserve dried meat in a dry place without access to the wind or in the dark. This is a very important mind. The best option would be to pack it in either plastic bags or glass jars.

Thinly sliced meat dries out more quickly and is easier to handle during the trek.
The finished cowhide can be matted on paper before packing. It’s worth trying to get rid of the vologa. As evidence shows, there is a greater value in preserving meat without refrigeration. And for the weather minds you are even more important.
At some point you can put deco under the oven rack. This will help preserve cleanliness. In addition, you have to turn off the entire oven, so the residue will firmly preserve the smell.
Prepare bowls of dried meat, making them even more delicious. Ale you need to be careful and take care of your teeth.

Replacement of Pislyamov

Who needs to learn how to cook dried meat. As it is called, not everyone knows this product. This meat is called basturma. At this time, it is considered a little delicacy, although it was initially invented as a suitable option for shepherds, foodies, who had not returned home for a long time and were anxious to take away their supply of food. And the meat was even more delicious when saved and was rich in calories.