Secrets of cooking fragrant dried meat
Dried meat - this is one of these snacks, which is quite realistic to prepare yourself at home, however, many housewives for some reason still continue to buy it in the store. You must admit that a dish cooked at home is always better than a purchased one, because you always know which ingredients were used in it, you are sure of its quality and freshness.
Dried meat is an excellent dish that can be an excellent substitute for sausage in everyday meals, as well as an incredibly tasty holiday delicacy.
Drying, along with preservation and smoking, is another effective and, importantly, tasty method of long-term storage of meat and fish products. It is easy to cook dried meat at home, it does not need any special culinary skills, but you will have to endure patience and endurance.
To get an incredibly tasty and fragrant meat delicacy, you need to work hard, and also wait patiently for the end of the production process, which can last from 2 to 4 weeks.
In general, not only meat products (pork, beef, or even venison) can be dried, but also fish or poultry, here, as it were, a matter of taste. We consider the process of jerking on the example of fresh pork. If everything is done correctly, the result will surpass all expectations. So, what of the ingredients we need:
- pork - 1 kg;
- bay leaf - to taste;
- pepper fragrant pot - to taste;
- red pepper - to taste;
- cumin - to taste;
- coriander, paprika, ground and dry clove buds - to taste;
- water - 1 liter;
- salt - 4 tbsp. spoons.
Stage 1. Harvesting brine
So, if you do not know how to cook tasty dried meat, then we read carefully and stock up on the necessary knowledge: we will begin with the preparation of brine from the necessary spices. This, by the way, is a very important stage, the preparation of which is very important to approach correctly.
On a liter of water you need to put 4 tablespoons of a pile of salt: it is important that the salt concentration is sufficiently strong, because in the process of broiling the meat will produce juice, which reduces the brine saturation.
Here we also add bay leaf, cloves and allspice, put the pot on a small fire and let it boil, then put the brine aside to cool it.Then all the seasonings from it can be got and thrown away, we no longer need them.
Stage 2. Preparing pork
We rinse the meat pulp under running water, gently squeeze it with our hands, and then lay it on dry napkins, let the remaining water drain. Then, using a sharp knife, we clean the pork, remove the films and fatty layers. Well, if the meat was in the shape of a cylinder or a rectangle: it would be easier to wrap it in gauze and dry it.
Do not forget, if your meat ingredient is not fresh, but frozen, then it must first be defrosted, but this should be done only naturally: the use of a microwave or hot water is excluded.
Stage 3. Prepare a mixture of spices
The stage is no less important, if you, of course, aspire to get a really delicious and appetizing result. We will not talk about the exact amount of spices we need, because in such a case you must rely solely on your own taste buds, and the full sense of clarity will come only from practice.
So, break the bay leaf into small pieces and put it into a mortar. Then we put paprika, black peas, coriander and cumin in it.All ingredients are thoroughly mixed and ground into a homogeneous mass. The resulting mass is poured into a small bowl and here we add a little salt and a decent amount of red pepper, as it is a good preservative for meat.
Stage 4. We are cooking meat
We transfer the prepared pork to the cooled brine, close with a lid and put in the fridge for 3 days. Do not forget to turn it every day in brine 2 times. Meat should be completely drowned in the liquid, and its residence time in the brine may vary depending on the size of the piece. After the expiration of the meat we catch and lay out on a paper towel, drain.
Then we put it under pressure, and let the remaining water flow for 1 hour. Then we evenly rub it with spices, wrap it in clean gauze, put it in a deep saucepan, cover it with a lid and put it in the fridge for a week.
After 7 days, we take the meat out of the gauze, again roll it in the prepared spices (they need to be prepared anew), again wrapped in a dry and clean gauze, tied with a thread and suspended in a well-ventilated room for 1.5-2 weeks.At the expiration of the term myasco will be completely ready, it must be removed from the gauze and cut into thin slices.
- If you are going to dry the meat in the summer, then it is best to hang it on the kitchen ledge or clothesline on the balcony on the sunny side. In winter, however, it can be dried above the battery or near the gas stove.
- Ginger will add to the overall bouquet of spices, if you, of course, love such a spice: it can improve the taste of the finished product well.
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