How to dry meat?
Meat remains one of the most sought-after foods on the table. It contains significant amounts of B vitamins and trace elements. From time immemorial the existence of mankind, people used it for food, because the product perfectly satisfied hunger, gave strength and energy, and also saturated the body with proteins and other useful substances.
Fresh cut is considered the most useful, but there are situations when it is not possible to store it. In this case, the product is frozen or preserved. Many housewives, to save the fillet, prefer to dry it at home.
Properly dried tenderloin is quite a useful product, as it retains all the natural properties, as well as prolonged shelf life. Such a product can safely take with you on a trip, on a picnic and at the same time not be afraid that it will disappear.
How to prepare for the process?
To prepare the fillet in the dryer, it is recommended to take beef, as it is less hard than lamb and is not as fat as pork.Moreover, it contains a large amount of iron and other beneficial trace elements, which are so necessary for the normal functioning of the human body. Chicken is also not advised to use, because it is very dry in the process and will be too hard.
If you prefer an exotic taste, you can try to dry venison, elk, goat or lamb. In any case, the animal must be middle-aged and in good condition. Also, make sure that the carcass is properly processed so that the tenderloin is suitable for drying.
Before you cook the meat, you need to take care to destroy all pathogens that are present on the beef or fillet of another animal. To do this, you can resort to one of the following methods.
- Warming after drying. Place the meat cut into strips on a baking sheet in a preheated oven to 135 degrees for ten minutes. This option of disinfection is considered the most popular and thanks to it you can get rid of all harmful microorganisms.
- Pre-cooking. Immerse the chopped raw meat strips or slices in a hot marinade for thirty to forty minutes, so that they heat up to 70 degrees.
- Acetic treatment.Before you dry the tenderloin, soak the raw meat slices in vinegar. Such a manipulation you can destroy pathogenic bacteria.
Previously, the traditional method of preserving carcasses was drying at the natural temperature, humidity and under the influence of air circulation, as well as the direct influence of sunlight. This method can be applied now, but it will take just as long as it takes to cause a gradual dehydration of the tenderloin and the loss of the total weight to 60 - 70%.
If you want to dry the fillets quickly, then stop your choice on a special dryer, which will allow you to get the finished product not on the fifth day, but after 15 hours.
How to do?
To make the cut in the electric drier you need to follow the following steps.
- Cut off all the strands and fat that are on the carcass. These elements will not dry out; moreover, their presence on the fillets can shorten the shelf life of the finished product.
- Cut the meat into small slices or plates. Try to their thickness was not more than two centimeters.
- Salt the pieces and boil for twenty minutes. If you want to use another way to kill pathogens, you can only salt the raw meat, then soak it in vinegar or go directly to the dryer.
- Put the prepared ingredient on the trays of the dryer.
- Dry to a solid state. This procedure takes an average of fifteen hours at a temperature of 70 degrees. If you have the opportunity to set a higher temperature regime, then try to keep it within 80 degrees.
Dry meat can be stored in the refrigerator or in a closet at room temperature for several months.
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