Beef jerky

Saturday, September 29, 2018

Fans of dry-cured meat will literally not pass by this recipe for an ordinary, but delicious and fragrant cool snack. Now I suggest you try homemade beef jerky. Thinly sliced beef slices in a delicious spicy crust will be a suitable treat even at a formal table.

For this appetizer, choose lean beef – sliced or filleted is ideal. The basic rule of beef jerky is that the beef must be refrigerated, not frozen. Be sure to use coarse salt, because if you use small salt, the meat will be over-salted. You can select a set of spices and herbs according to your own taste, but for the first time I recommend not deviating from the recipe.

Homemade jerky will be ready in 8 days - it comes out quite tender and soft, but at the same time elastic. After another week or two, the beef will dry out and become denser - it will be possible to cut completely thin slices. I recommend storing dried meat (homemade) for no more than 2 months in the refrigerator (in gauze) at a temperature of 2-6 degrees. In the freezer, the shelf life of a meat product increases to six months.

Ingredients:

Making a dish step by step:

To make this ordinary, but very tasty meat snack, we will need the following ingredients: beef slices, large sea salt, dark peppercorns, and a set of dried spices and herbs. For fragrant additives, I suggest using ground paprika, garlic, rosemary, oregano and thyme. For the first time, I advise you to use these spices and herbs, and later experiment with your own.

Take 1 teaspoon of dark peppercorns and grind it in a mortar until large fractions are obtained. I don’t recommend using ready-made ground pepper - it has already lost a huge part of its own smell. If you don't have a mortar, just crush the peas with a wide knife.

Mix 500 grams of coarse salt with crushed black pepper.

Now it's time to get to the meat. We clean the beef (500 grams) from films. I had a long and rather narrow piece, so I decided to cut it crosswise into 2 equal parts. Cut a very thick piece of meat in half along its entire length so that the beef is moderately salted.

For pickling, choose a container that is suitable in size and shape - I used a plastic container with a lid. Sprinkle about half of the salt and pepper in an even layer on the bottom.

Place the cooked beef.

Sprinkle the meat with the rest of the salt and pepper so that the beef is completely hidden. Cover the dish with a lid and place in the refrigerator for 12 hours. During this period of time, the salt will draw water out of the meat, but due to the large grinding, it will not over-salt the beef.

After 12 hours, take the meat out of the container, remove the salt crystals with your hands, transfer the beef to a plate and put it in the refrigerator for another 12 hours. During this period of time, the meat will dry out and become slightly weathered.

We will certainly create a fragrant crust for the future dried meat. To do this, simply combine 1 teaspoon each of dried rosemary, thyme, garlic and oregano. I take 1 tablespoon of paprika. I don’t add anything very spicy, because not everyone in my family eats that kind of thing.

So that the fragrant additives become as finely ground as possible, grind everything in a blender.

We take the beef out of the refrigerator and rub any piece with a fragrant consistency on all sides.

As a result, this is the picture that comes out.

For drying in the refrigerator, it is better to wrap the beef in gauze. A not very large piece will be useful.

Wrap the meat in 3-4 layers.

This is what comes out.

Because the dried meat must be surrounded by air on all sides, it must be tied.

The system in my refrigerator is not very complicated: a rope is tied around the shelf, and the beef jerky is hung using ordinary paper clips. Contact of meat with the alloy is excluded.

After exactly 7 days, which the meat spent in the refrigerator at +4 degrees, the dried beef is ready. Just cut the rope and remove the gauze, then cut the meat into thin slices and enjoy. In total, from the indicated quantity of products used, I got 417 grams of homemade beef jerky. It is clear that when stored in the refrigerator, the meat will dry out and the weight will become less.

Thinly sliced beef slices in a delicious spicy crust will be a suitable treat even at a formal table. Cook for your health, friends, and bon appetit!

How to make beef jerky

Swift basturma
Homemade bresaola
Salad with homemade bresaola
Salad with homemade bresaola and sun-dried tomatoes

Jerky and apokti, bresaola, basturma, sesina and biltong - all this is dried beef, one of the most favorite meat delicacies among various peoples of the world.
The authorship of the recipe for dried meat cannot be attributed to any state kitchen, since the problem of long-term storage of meat in various weather conditions has affected all nations in one way or another.

Meat had to be prepared for the army, for long sea and land crossings, and supplies had to be created in case of a severe winter or a lean summer. In a word, the idea of drying meat, including beef, impartially “lay on the surface.”

There are a huge number of beef jerky recipes out there. This delicacy is very popular in almost all countries of all continents. Everywhere he prepares with his little tricks.

One way or another, the end result is an excellent product with exceptional taste properties. It is completely possible to prepare dried beef at home; just use one of the following recipes.

Swift basturma

This common meat dish is considered “theirs” among almost all the peoples of the Middle East and the Caucasus. It is usually prepared by pressing huge pieces of beef into a roll five to seven cm wide, rolling it in a well-established combination of spices, and then drying it.

It is clear that in ordinary household conditions, drying huge meat rolls for weeks is not so comfortable. Therefore, you can use an accelerated method, the essence of which is to cut the beef into thin “shreds”.

beef fillet (cut, thick or narrow edge);
dried fenugreek mixture (chaman);
large salt;
sugar (preferably brown cane);
ground dark pepper;
ground reddish pepper;
sweet paprika;
cumin.

The washed, dried slices must be cut into wide layers 2-3 cm wide. To do this, sharpen the cutting knife.
Construct a system of 2 huge plates - place one of them upside down on the other. This is necessary to remove meat juices.
To dry-salt meat, you need to create a simple mixture of 2 tablespoons of salt, one tablespoon of coffee sugar, and a teaspoon of ground dark pepper. This amount of consistency is enough for approximately one kilogram of beef.
Next, the meat “shreds” must be rubbed with the prepared mixture, then placed on a plate turned upside down to effectively remove the juice.
Place the meat in the refrigerator for four days. From time to time it is necessary to turn it (at least 2 times a day) so that it salts moderately.
After three days, it’s time for the “signature” marinade for basturma. For this you will need (per kilogram of beef): one tablespoon of chaman, crushed garlic through a press, half a tablespoon of hot reddish pepper and sweet paprika, a teaspoon of ground dark pepper. It would be absolutely useful to introduce a small amount of cumin.
Chaman is diluted in a glass of warm water to a paste. It is better to use a large, deep plate. Then all the other spices are mixed in and a little more water is added. Stirring the mixture from time to time and adding water, you will eventually get the required amount of thick, watery consistency. It must be kept in the refrigerator for 24 hours.
After a day, we take out the salted meat, transfer it to a large container for marinating, and generously dip the meat slices in the prepared marinade. Next, you need to place the workpiece in the refrigerator for three days, again turning the beef from time to time for uniform marinating.
After 3 days, the cooked meat is transferred to a baking sheet. It can be placed on a windowsill or balcony for good drying with a constant air flow.
Within 2 days, a frozen spicy crust will definitely appear on the meat “shreds”. After this, the pieces must be turned over, and then wait for a crust to appear on the other side.
After this, the pieces of beef must be hung in any way in a draft. To do this, you can use any homemade devices or get by with ordinary culinary threads.
The final production time for beef jerky is a certain number of days. The aspect of doneness is that the meat is tough to the touch without being soft on the inside. Typically, strips of meat initially 2 cm wide eventually dry out to half their size.
Ready-made basturma slices can be cut into pieces that are comfortable for consumption and then served.

The finished basturma must be stored in the refrigerator, carefully wrapped in cling film. Long-term storage can cause the meat to dry out and harden even more. Then it will make a beautiful beer snack in the form of hard meat chips.

Differences between basturma prepared in Armenian, Turkish, Georgian, etc. small. We can usually talk about different proportions of spices, adding some unique ingredients, for example, dry wine to the marinade. In general, this wonderful meat dish is prepared according to the usual recipe.

Homemade bresaola

A traditional Italian dish called bresaola is a cured cut of beef soaked in dry wine along with fragrant Mediterranean spices and garlic.

Any Italian can cook it his own way, from various types of meat with his own set of spices. The usual recipe for this dish is with wine, pepper and salt, and the best meat for bresaola, of course, is cut beef.

one and a half kilograms of slices;
half a kilogram of large salt;
half a glass of dry reddish wine;
ground dark pepper;
little lemon juice.

A good piece of cut beef must be washed with water, fatty layers and films removed, and thoroughly dried.
Place the meat in a large glass dish, sprinkle generously with salt, and squeeze out a little juice from the lemon. Carefully roll the beef in salt and pour in wine. Cool the dishes with the preparation in the refrigerator for a day.
Remove the meat from the dish, wash it again, and dry thoroughly with napkins. Rub the surface of the meat with ground black pepper on all sides. Tie the piece with twine or cooking thread. Somehow hang the meat in the refrigerator using the means at hand, or place a piece on a mesh iron colander turned upside down. Place a wide plate underneath to drain the juice.
Dry the meat for about 3 months.

Salad with homemade bresaola

200 g beef jerky per serving;
arugula leaves;
50 g parmesan;
olive oil;
lemon.

A ready-made piece of homemade bresaola is used to make a traditional Italian salad with arugula and Parmesan cheese. To do this, the dried beef must be cut into thin slices, like jamon

Wash the lettuce leaves with water and dry with napkins. Place arugula on a wide plate.
Chop the bresaola into thin strips and place on top of the lettuce leaves.
Grate Parmesan cheese over the herbs and meat. Squeeze a little lemon juice and drizzle with olive oil.

Salad with homemade bresaola and sun-dried tomatoes

You can enhance the recipe for salad with arugula and dried beef by adding sun-dried tomatoes.

150 g beef jerky per serving;
pine nuts;
sun-dried tomatoes;
50 g parmesan;
arugula leaves;
olive oil;
balsamic vinegar.

The washed lettuce leaves are placed in a bowl and sprinkled with balsamic vinegar and olive oil.
The dried beef is cut into thin slices, fried in a frying pan for about a minute, sprinkled with salt and pepper.
Tomatoes are cut into small pieces.
The serving plate is lined with arugula leaves, slices of meat and pieces of tomatoes are placed on top. The salad is sprinkled with grated parmesan and decorated with pine nuts.

Homemade beef jerky

Not just meat, but a real delicacy! A universally suitable recipe that you can completely customize for yourself, starting with the amount of salt and ending with the set of desired spices. Manufacturing is a little time consuming, but the end result is worth it!

Main
Recipe groups
Homemade beef jerky

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	149 kcal
Belkov:	19 g
Zhirov:	6 g
Carbohydrates:	2 g
Used:	70 / 23 / 7
H 50 / C 0 / B 50

Production time: 10 days

Step-by-step production

Step 1:

To make dried beef, it is better to take the flesh without veins, but if there are any, then try to trim them very much. Divide a piece of meat into several parts. Mix salt and sugar. Sprinkle any piece on all sides with a mixture of salt and sugar. (a little more or less salt may be needed. Make sure that the salt completely covers the pulp). Place the meat in a container, cover with a lid or cling film and place in the refrigerator for 3 days.

Step 2:

From time to time it is worth twisting the meat and draining the resulting juice. After three days of salting, wash the pieces thoroughly under running water and dry with cardboard towels. Leave the meat on the table for 20-30 minutes, if the juice comes out again, dry the pieces again.

Step 3:

You can use any spices you like in the recipe. It is also better to regulate their quantity at your discretion.

Step 4:

Pass the garlic through a press or squeeze through a garlic press. Carefully coat any piece of salted beef on all sides. You can use garlic powder in this step.

Step 5:

Mix the spices thoroughly.

Step 6:

Sprinkle beef with seasonings.

Step 7:

Wrap pieces of meat in gauze or light, breathable fabric (A collection of different and interacting tissues form organs) , and tie with thick threads.

Step 8:

Hang the pieces in the refrigerator under the shelf. In the autumn and spring seasons, instead of a refrigerator, you can use, for example, an attic or other well-ventilated, cold room. Leave the meat to dry for 5 to eight days. The longer the meat is aired, the drier it will turn out.

Step 9:

If you welcome the pronounced taste of spices, then beef can already be consumed in this form. Cut the meat into very thin pieces and serve.

Step 10:

You can wash the finished beef under running water, rinsing off all the spices, dry it with cardboard towels, wrap it again in cloth (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and put it in the refrigerator for half an hour to an hour. Then cut into thin pieces and serve. There are no spices left on the meat, but the taste and smell are there.

If you are 100% confident in the quality of the meat, then the amount of salt can be reduced.

During the first days of weathering the meat, liquid may still seep into the gauze, then the tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) should be replaced with a new one.

During production, the amount of spices can be greatly reduced at the beginning (step numbers 5 and 6), leaving, for example, only garlic, black and red pepper.
Thin slices of dried meat will serve as a good addition to beer.

Of course, this beef tenderloin will look great on a gala table!