How to cure meat at home – step by step marinade recipes and cooking technology with photos

The content of the article

• How to cure meat at home
• How to store
• Jerky recipe
• Pork
• Jerky beef
• A hen
• Fish
• Dried rabbit at home
• How to wilt a moose
• Meat in an electric dryer

Cooking jerky or dried meat at home is not so difficult – recipes with photos from the global network and relevant culinary publications will help in this. This dish will decorate the festive table, give new taste sensations and become one of the most beloved, affordable delicacies. Before cooking, be sure to familiarize yourself with the rules of salting.

How to cure meat at home

The process of drying is a type of cold drying of products of an organic nature. So, at temperatures up to 40 ° C, dehydration (drying) of the material occurs. This is a complex biochemical process associated with the activation of special enzymes under the influence of the sun, against the background of a decrease in the moisture of the product and the formation of protein-lipid complexes, which give the product characteristic elasticity, taste.

Meat can be dried at home at room temperature in a well-ventilated area or using special dryers. It should be pre-prepared, remove fat as much as possible, because when dried, it can go rancid, then marinade, if you want to give a special taste. The processing time depends on the variety of meat, poultry, fish, as well as the size of the pieces. On average, drying takes from 3 to 14 days.

How to store

Ready basturma (the so-called cured meat) can be stored in a dry place at room temperature or in the refrigerator for up to a month. Often use the second option. If you decide to sluggish and store basturma in the open air, for example, on a balcony or a loggia, then it is necessary to wrap it with parchment or a dry towel to protect it from various contaminants, for example, the harmful effects of insects.

Jerky recipe

On the Internet and cookbooks, there are many recipes for cooking balyk, basturma. These publications often have instructions with photos and a detailed description of the steps for drying. Using these resources, the question of how to make jerked meat at home correctly will leave the agenda. Recipes include dried pork, beef, chicken, fish, rabbit and even moose.

Pork

• Cooking time: 17 days.
• Servings Per Container: 8 Persons.
• Calorie content: 201 kcal per 100 g.

For this type of basturma, you need to choose lean parts of the carcass, for example, the neck. Dried pork can become bitterness due to the large amount of fat, regardless of the method and duration of processing. This easy-to-recipe recipe takes a long time to dry, more than two weeks. This processing time guarantees a good degree of salting, refined taste..

Ingredients:

• pork (neck) – 1 kg;
• salt – 300 g;
• red pepper to taste.

Cooking method:

1. Wash and Dry Pork Chunks.
2. Pour some salt into the bottom of a glass or stainless pan. It is better to use large table or sea salt.
3. Lay the pork on top of the salt.
4. Sprinkle with the remaining salt and send to the refrigerator for three days.
5. After 3 days, remove the workpiece from the pan and rinse. Soak the pork in cold water for about 3-8 hours. Change water every hour.
6. Dry the pieces with a towel. Roll the pork in spices, for example, ground red pepper – it will give the basturma a piquant island flavor. Other spices can be used, for example, coriander, cardamom, zira.
7. Wrap the pork with gauze, tie the ends well. Hang in a dry, warm place for two weeks. Turn over periodically.

Jerky beef

• Cooking time: 6 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 190 kcal per 100 g.

The method of drying meat was one of the first to preserve (preserve) products. This recipe for beef jerky is perfect as a snack for low-alcohol drinks. Basturma can become a full, hearty snack or treat. The recipe contains a large number of spices. With their set, any housewife can experiment based on the taste preferences of her family.

Ingredients:

• beef (veal) – 900 g;
• Worcester sauce – 35 ml;
• soy sauce – 25 ml;
• Tabasco sauce – 1 ml;
• juniper (berries) – 6 pcs.;
• dried cilantro (coriander) – 2 tsp;
• ground paprika – 2 tsp;
• ground black pepper – 2 tsp;
• ground red pepper – 1 tsp;
• dried garlic – 1 tsp;
• brown sugar – 1 tsp.

Cooking method:

1. Mix all dry spices, grind to a powdery state with a mortar or coffee grinder.
2. Cut the beef into 0.5 cm thick slices. To make the beef easier to cut, lightly freeze it first.
3. Put the sliced ​​beef into a bowl, add the sauces and dry powder and dissolve the sugar. Mix everything thoroughly and leave to marinate for 40 minutes. in a cool place.
4. Place a baking sheet on the bottom of the oven. Hang pieces of beef on the wire rack and let the marinade drain a little..
5. Turn the oven into convection mode at 80 ° C. Cook for about an hour.
6. Lower the temperature to 50 ° C and continue cooking for another 2-4 hours (until cooked).

A hen

• Cooking time: 6 days.
• Servings Per Container: 4 Persons.
• Calorie content: 57 kcal per 100 g.

A great option for uncooked smoked chicken breast for people who carefully monitor their diet. Chicken breast practically does not contain fat, it is well dried and absorbs the taste of spices. Rosemary and juniper berries give a spicy aroma, paprika – a sweetish taste. In just a day you will have a delicious and diet jerky delicacy ready.

Ingredients:

• chicken (fillet) – 1200 g;
• juniper (berries) – 6 pcs.;
• sugar (sand) – 25 g;
• salt (sea / table) – 5 tsp;
• ground coriander – 1 tsp;
• ground paprika -? tsp;
• dried rosemary -? tsp.

Cooking method:

1. Mix spices with 2 tbsp. l salt and 1 tbsp. l sugar, crush the juniper berries and rub the pre-dried breast with this mixture.
2. You can add a couple of spoons of brandy to the marinade, if the basturma is intended only for adults.
3. Place the chicken in a plastic container, close the lid and refrigerate for 24 hours.
4. After a day, rinse the breast slices, dry and roll in your favorite spices.
5. In this form, hang the workpieces and leave it in the open air for 3 to 7 days. By about 5 days the meat reaches the desired condition.

Fish

• Cooking time: 8 days.
• Servings Per Container: 5 Persons.
• Calorie content: 86 kcal per 100 g.

To bait fish at home is not a big deal. This type of meat is easy to dry; it lends itself well to salting. The technology for preparing dried fish is not much different from the drying of other meat. Specifically, this appetizer recipe hails from oriental cuisine, is prepared from fish called silver carp. In this way, you can dry trout, salmon and other species.

Ingredients:

• silver carp – 5 kg;
• salt to taste.

Cooking method:

1. Cut the fish, cut off the head, tail, get rid of the spine. Rinse the finished filet.
2. Cut the fish in portions, rub with salt, lay in a glass or stainless container in layers, pour each layer again with salt.
3. Put in the refrigerator for 5 days.
4. After washing, fish and soak for 5 hours in cold water, periodically changing the water.
5. Hang the pieces outdoors or under a fan. Dry 3 more days.
6. Store in the refrigerator, wrapping each piece of cling film.

Dried rabbit at home

• Cooking time: 13 days.
• Servings Per Container: 5 Persons.
• Calorie content: 150 kcal per 100 g.

Rabbit meat is rich in nutrients. It goes well with other foods, can serve as an independent dish, including dried or smoked. This type of meat has a low calorie content. Dishes from a rabbit are eaten by real gourmets and people who follow the diet, its balance.

Ingredients:

• rabbit (carcass) – 2 kg;
• salt – 2 kg;
• ground paprika – 4 tsp;
• ground chili pepper – 4 tsp;
• fenugreek – 3 tsp.

Cooking method:

1. Wash the rabbit carcass, dry with a towel. Rub with paprika, then salt.
2. Salt the meat for 3 days, if the carcass weighs up to 2 kg, if more, then salt for at least 4 days.
3. After spilling, wash and soak the meat for several hours, constantly changing water.
4. Rub meat with fenugreek and hot pepper mix.
5. Hang the carcass to dry for 10 days, if it is large – for 20 days.

How to wilt a moose

• Cooking time: 20 days.
• Servings Per Container: 25 Persons.
• Calorie content: 98 kcal per 100 g.

Externally, the elk practically does not differ from beef, the meat is sinewy, has a dark red color. Suitable for people who adhere to the principles of healthy eating, as It is considered an environmentally friendly type of meat. The elk is tough, has a specific smell and taste, so a jerky snack from this type of meat can safely claim the title of delicacy.

Ingredients:

• moose meat – 3 kg;
• salt – 200 g;
• water – 150 ml;
• fenugreek – 3 tbsp. l .;
• paprika – 2 tbsp. l .;
• ground red pepper – 1 tbsp. l .;
• ground black pepper – 3 tsp;
• allspice – 3 tsp;
• hops-suneli – 3 tsp;
• dried garlic – 3 tsp.

Cooking method:

1. Rinse the elk, get rid of large veins, cut into rectangular portioned slices with the expectation that the pieces will decrease by 3-4 times during drying.
2. Fill the meat in a food container and sprinkle it well with salt. Cover the container with a plate and place a load on top. Put the moose in the refrigerator for 4 days.
3. After the allotted time, wash the meat, then soak for 6 hours, changing the water every hour.
4. Mix dry spices in a bowl, dilute them with hot water until a thick sour cream is formed.
5. Lubricate each piece thickly with spices, put it in a container and let it cool for another 4 days.
6. In pieces, make a small puncture, thread the twine and hang the meat to dry for 6-10 days.

Meat in an electric dryer

You can reduce the time of cooking basturma from any type of meat, poultry, fish using a special electric dryer. This method of drying is safer for human health. So how to cure meat if there is no electric dryer? You can cook basturma with the help of a multicooker in the stewing mode. If you decide to use an electric dryer, then the meat for drying should be prepared as follows:

1. Trim excess fat and veins.
2. Cut into slices of at least 2×2 cm.
3. Salt and cook for 15-20 minutes.
4. Put the boiled meat on the trays of the dryer.
5. Dry the pieces for about 15 hours at a temperature of 70 ° C, but not more than 80 ° C.
6. The finished jerky product can be stored in the refrigerator and at room temperature for several months.