Jamon is the national Spanish dish. Jerky (turkey, chicken, beef, lamb, pork) What is jerky called?

Italian pot roast.

Very, very flavorful meat!

Cooking time: 4 hours
Servings: 12
Difficulty of the dish: #m4_of_5
Similar recipes: #cook_meat #from_beef

You will need:

2 pieces of beef shoulder
Roasted red pepper (you can make it yourself or buy ready-made in jars) 300 g
2 jars artichokes
6 sun-dried tomatoes
2 bows
1 liter of meat broth
2 tablespoons parsley
6 cloves garlic
1 glass Wine (white or red)
2 tablespoons flour
salt and pepper to taste
340 g egg noodles
Fresh herbs

How to cook:

1. Preheat the oven to 250 degrees.

2. Throw the beef into a large saucepan. Top with roasted red peppers, artichokes, and sundried tomatoes. If the dried tomatoes are in oil, add a tablespoon of oil. Add the onion, garlic and meat stock, then cover the pan and cook in the oven for four hours.

3. Remove the pan after four hours and test with a fork to confirm that the meat is falling apart. (If not, return to oven for 30 minutes until cooked through.)

4. Using a slotted spoon, remove peppers, artichokes, onions, garlic, sun-dried tomatoes and place them in a separate container. Remove the meat and place it in another separate container. Place in the refrigerator for several hours or overnight. When you are ready to serve the roast, remove the meat and vegetables from the refrigerator and reheat them.

5. Boil egg noodles according to instructions. Drain, rinse and set aside.

6. Remove the pan from the refrigerator and carefully skim any solidified fat on top of the liquid. Discard the fat. Mix flour with 1/2 cup broth and set aside.

7. Add the wine to the broth, then bring it to a boil over high heat. Boil the liquid for several minutes until the level is reduced by at least half. Then add the flour mixture with broth. Bring to a boil. The sauce should be thick enough.

8. Place noodles on a large platter, add pieces of meat and whole artichokes and peppers (and garlic cloves!) all around the meat. Spoon the thick gravy over the top and garnish with chopped fresh parsley.

Serve immediately!

traditional recipe for sun-dried tomatoes with garlic. Many recipes, especially in Italian cuisine, often mention sun-dried tomatoes. They are added to pasta, salads, pizza, and sandwiches are made with them. Of course, you don’t have to make sun-dried tomatoes yourself; you can buy them in the supermarket, but the taste of homemade ones is still different, and, of course, for the better.

Typically, sun-dried tomatoes are made with herbs - parsley, dill, cilantro or basil. Today I suggest you supplement the traditional recipe for sun-dried tomatoes with garlic. It gives tomatoes their unique piquant taste.

To prepare sun-dried tomatoes with garlic you will need:

Tomatoes 1.2 kg
Salt 3 tsp
Olive oil 150 ml
Garlic 10 cloves
Parsley 1 bunch
Ground black pepper

Preparation:

Rinse the tomatoes well and dry a little.
Remove the stems and cut the tomatoes into halves.
Line a baking sheet with foil and grease well with olive oil. Place the tomato halves (flesh side up) on a baking sheet and sprinkle them with salt and pepper.
Wash the parsley, dry well, chop finely.
Gently sprinkle the tomato halves with herbs.
Place the baking sheet in the oven and dry them at a temperature of 120-130 degrees for 2-2.5 hours. Then turn off the oven, but do not remove the tomatoes. Leave them in the oven overnight.
Peel the garlic and crush each clove with a knife.
Wash and warm a small glass jar, approximately 250 ml.
First put the crushed garlic in it, then lay out the dried tomatoes tightly.
Pour olive oil over everything and close the lid. Keep refrigerated.

White chocolate and dried tangerine cupcakes.

Ingredients:

Sugar 0.5 cup.
egg 1 piece
vanillin 0.25 tsp.
butter 0.25 cup.
milk 0.25 cup.
flour 1 cup.
baking powder 2 tsp.
salt 0.25 tsp.
white chocolate 80 g
dried mandarin 40 g

Can be replaced with blueberries or cherries

Preparation:

Beat egg, sugar, vanillin, butter into a homogeneous mass.
- add milk, beat again
- chop the chocolate - I got not just white, but with cranberries and nuts it’s even tastier
- finely chop the tangerine, who doesn’t like it - I make a rather specific taste in season with blueberries and cherries, no worse
- mix flour, salt, baking powder, chocolate, tangerine well so that everything is evenly distributed over the dough
- mix both parts of the dough, it will come out like very very thick sour cream... if it’s thick, add a little more milk and stir
- put in molds, almost full, I have 6 large muffin molds and 1 small one came out
- bake at 170 degrees in a preheated oven for 25-30 minutes until the top is golden, check with a match for readiness..

Recipe for sun-dried tomatoes Every housewife has foods in her refrigerator that should always be there. I have recently included sun-dried tomatoes in this category of products.

I make salads with them, add them to pasta and bread, and eating a slice of sun-dried tomato with a slice of rosy and fragrant bread for breakfast is so delicious... In general, such tomatoes can be used in many dishes.

In this post I will tell you how to make sun-dried tomatoes. Believe me, it's very simple!

To make sun-dried tomatoes you will need:

Tomatoes are not large - the so-called “fingers” variety is better
Coarse salt is better
Any herbs to your taste - I take dried basil and finely chopped dill
Vegetable oil
Garlic

Step-by-step preparation:
Wash the tomatoes, dry them and cut them into halves. If the tomatoes are too fleshy and not dense, then we take out the seeds along with the partitions and the liquid.
Place baking paper on a baking sheet and place the tomatoes cut side up.
Salt the tomatoes, sprinkle with your favorite herbs and lightly sprinkle with vegetable oil.
Place the tomatoes in the oven for 4-5 hours at a temperature of about 80-100 degrees.
We transfer the sun-dried tomatoes with chopped garlic (pre-wash the garlic and let it dry) in layers into a jar and fill it with vegetable oil.
After filling with oil, you can sterilize the jars in boiling water for 20-30 minutes, then the sun-dried tomatoes will be stored for a very long time.

Wheat cereal with grapes, dried cranberries and nuts
http://3vilki.ru/vtorye-bluda/kashi/1040-pshenichnaya..

Ingredients:
100 g wheat cereal
100 g grapes
50 g dried cranberries
50 g pecans
5 sprigs of parsley (leaves only)
1 tsp. vegetable oil
salt, pepper to taste

Preparation:
1. Soak cranberries in warm water for 30 minutes.
2. Boil the cereal according to the instructions on the package.
3. Chop the nuts, cut the grapes in half, remove the seeds.
4. Finely chop the parsley.
5. Mix warm cereal with the remaining ingredients and serve immediately.

Italian style party appetizers. Ingredients
chicken breast - 1 piece
sun-dried tomatoes - 15 pcs
olives - 30 pcs.
Mozzarella - 15 small balls
Garlic - 1 clove
Oregano - 1 tablespoon
Olive oil - 2 tablespoons
Wheat flour - 2 tablespoons
salt and pepper - to taste
Cooking method
Cut the chicken breasts into approximately 2 cm squares. Sprinkle them with salt, pepper, oregano and flour. Fry in hot oil until golden brown (add a little crushed garlic clove). Cool.
Cut sun-dried tomatoes in half, mozzarella into cubes.
We prick the skewer with stuffed olives, cheese, tomatoes and chicken, in any order.
Drizzle with balsamic vinaigrette before serving

Dried meat INGREDIENTS:

2.5 kg pork neck in one piece
- 1 kg salt (non-iodized)

FOR THE BRINE:

1 liter apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary
- 1 tsp ground black pepper
- 1 tsp ground red pepper

FOR "BREADING":

100 g salt
- 20 g ground black pepper
- 20 g red hot pepper
- a handful of fennel seeds (not used)

PREPARATION:

Pour salt into a large bowl and place a piece of meat.
Sprinkle the remaining salt on top so that the entire piece is covered in salt. Cover the bowl with foil and refrigerate for 72 hours.

After 3 days, remove the meat and wash it to remove salt and any secreted liquid under running water. On a cutting board, shape the meat into the correct shape.

At this time, prepare the brine (aljata) by mixing all the ingredients.
Wash the meat in this brine, thereby removing the smell and at the same time the meat will absorb the ingredients necessary for drying.

Without wiping the meat, place it in an oblong dish where the “breading” has been prepared in advance.
While boiling the meat, bread it well, so that there is no free space left.

Prepare parchment paper (I used baking paper). Wrap the meat in it, tie it tightly with twine, giving it a rounded shape. Remember that the meat will shrink in size as it dries.

After time has passed, remove the parchment paper and wrap it in clean paper and store in the refrigerator.

Slice thinly... yes with freshly baked ciabatta... mmmmm.... it would be nice to pour some good dry wine and enjoy...

We really enjoyed! Only I thought it was too spicy - so I scraped off almost the entire layer of breading and sprinkled it with dried basil... and it’s better to reduce the salt in the breading...

Sausage knife: for poultry or fish that has already been prepared. Blade 8 to 15 inches (20 to 38 cm) long; enough to cut portions in a few movements. Can be used for cutting tough meats (the blade is thick)

Roast beef

Pork …

Or with a flexible blade for soft meat:

Ham

Fried chicken

Smoked or dried fish...

Some of these kitchen knives come with a fork to help support the meat while slicing.

Kitchen(N)elly - Chicken breast stuffed with cheese, tomatoes and basil

Chicken breast stuffed with cheese, tomatoes and basil

Serves 4
4 chicken breast fillets
8 basil leaves*
4 pieces of mozzarella (suluguni, any other cheese)
2 zucchini (baby squash**)
tomatoes (several pieces for stuffing, cut into slices)***
2 tablespoons lemon juice
a little pepper and salt

Preparation:
- Heat the oven to 180C.

Wash the meat, dry it and cut it carefully lengthwise, almost in half, but not all the way to the end, to create a pocket that we will stuff. Salt and pepper the meat and put in a piece of cheese, tomato and a couple of basil leaves, secure along the edge with a wooden stick

Wash the zucchini, peel it, cut lengthwise into 8 slices 4 mm thick. Place the zucchini slices in a greased baking dish, top with the fillets and sprinkle with lemon juice. Cover with foil and bake in the oven for 30 minutes.
Serve the breast on zucchini slices (remove the sticks first). You can boil pasta, potatoes or rice as a side dish.

Notes:
* no basil? Take a spinach leaf. No spinach? Take a parsley leaf or a sprig of dill. Tarragon goes well with chicken.
**optional, can be omitted. The first photo shows that this time the dish was served simply with salad.
*** as an option, you can use baked or sun-dried tomatoes. Dried ones can be used canned in oil or regular ones. Pre-soak the dried ones in a small amount of water and cut into strips.

HOMEMADE JERKED MEAT

Ingredients
2 Salt up to 1 kg
3 Brine according to recipe 1 l

- 1 liter of apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary


- 100 g salt
- 20 g dried parsley
- 20 g ground paprika
- 20 g ground coriander

HOMEMADE JERKED MEAT

Ingredients
1 Pork neck 2.5 kg
2 Salt up to 1 kg
3 Brine according to recipe 1 l
4 Breading according to recipe 160 gr

Pour salt into a large bowl and place a piece of meat.
Sprinkle the remaining salt on top so that the entire piece is covered in salt. Cover the bowl with foil and refrigerate for 72 hours.
After 3 days, remove the meat and wash it from salt and any released liquid under running water. On a cutting board, shape the meat into the correct shape.
At this time, prepare the brine from the ingredients for the brine:
- 1 liter of apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary
- 1 tsp ground black pepper
- 1 tsp ground red pepper
Wash the meat in this brine, thereby removing the smell and at the same time the meat will absorb the ingredients necessary for drying.
Without wiping the meat, place it in an oblong dish where the “breading” has been prepared in advance.
- 100 g salt
- 20 g dried parsley
- 20 g ground paprika
- 20 g ground coriander
or peppers and spices to taste
While turning the meat, bread it well, so that there is no free space left.
Prepare parchment paper (I used baking paper). Wrap the meat in it, tie it tightly with twine, and as the meat dries, it will shrink slightly in size.
Then wrap it in paper that absorbs liquid well and place it on the top shelf of the refrigerator for one month, until the meat becomes hard and dense.
After time has passed, remove the parchment paper and wrap it in clean paper and store in the refrigerator.
p.s. It's better to cut into thin pieces.

Homemade jerky
Another one long ago made and eaten. The whole process takes a whole month, but believe me, it's worth the wait. The meat turns out beautiful!
- 2.5 kg pork neck in one piece
- 1 kg salt (non-iodized)
For the brine:
- 1 liter of apple cider vinegar
- a handful of salt
- 4 cloves of garlic
- a sprig of rosemary
- 1 tsp ground black pepper
- 1 tsp ground red pepper
For the "breading":
-100 g salt
- 20 g dried parsley
- 20 g ground paprika
- 20 g ground coriander
Pour salt into a large bowl and place a piece of meat.
Sprinkle the remaining salt on top so that the entire piece is covered in salt. Cover the bowl with foil and refrigerate for 72 hours.
After 3 days, remove the meat and wash it from salt and any released liquid under running water. On a cutting board, shape the meat into the correct shape.
At this time, prepare the brine (aljata) by mixing all the ingredients.
Wash the meat in this brine, thereby removing the smell and at the same time the meat will absorb the ingredients necessary for drying.
Without wiping the meat, place it in an oblong dish where the “breading” has been prepared in advance. While turning the meat, bread it well, so that there is no free space left.
Prepare parchment paper (I used baking paper). Wrap the meat in it, tie it tightly with twine, giving it a rounded shape. Remember that the meat will shrink in size as it dries.
Then wrap it in paper that absorbs liquid well and place it on the top shelf of the refrigerator for one month, until the meat becomes hard and dense.
After time has passed, remove the parchment paper and wrap it in clean paper, store in the refrigerator. Everything is wrapped in one paper, in several layers, and then in foil so that it does not leak

Recipe: Dried meat You can use any meat, I have 1 kilogram of pork.

Prepare the brine; add five tablespoons of salt to 1 liter of water.
Add bay leaf, cloves, allspice and black pepper to the brine.
Boil everything together and cool.
Place fresh meat in brine and refrigerate for a day or two.

I stayed there for a day and a half.

Remove the meat from the brine and place it under a press on an inclined plane so that excess water comes out.
Leave for about an hour.

Rub with seasoning mixture and salt. I used meat seasonings.
Wrap in gauze and keep in the refrigerator in a sealed container for a week.
Store on the bottom shelf of the refrigerator.

After a week, remove the meat, wrap it in clean gauze and hang it in a warm, dry place for a week or two.
Depends on the room temperature.

I hung it next to the stove and not far from the window.

I looked at how the meat turned out after a week

And then after another five days.
The taste has not changed, the density of the meat has changed.

If the meat is dried, wrap it in foil and put it in the refrigerator for a day.

And that's for another time

Have a nice one

Italy was a world leader in meat preservation technology back in the days. Salting, smoking and drying have survived through the centuries to the present day. Pork is the most common type of meat in the republic. However, they cook beef, wild boar and even venison there.

Spices are of great importance in this art. As a rule, smoked products from the Italian south are more piquant than products from the northern regions of the country. These products play a prominent role in the world of snacks and are a variation of antipasto, which means "before a meal." This is the name of the first course, consisting of chopped meat and vegetables.

• Meat products can be divided into two categories: those made from a whole piece of meat and those made from minced meat in a casing (sausages). In Italy they are classified according to a different criterion: depending on the method of preparation. There are: Prodotti crudi
• – raw meat products. Prodotti cotti

– products undergoing heat treatment.

It is on this principle that we will delimit our article, presented for convenience in alphabetical order.

Raw meat products

Prodotti crudi is prepared by drying in combination with salting. There is no need to worry that they are not heat treated, as all raw materials are subjected to thorough safety analysis. Many products are included in product lists due to their quality. A whole piece of thigh meat is salted with garlic, cinnamon, bay leaf and cloves for about 2 weeks. The ripening process lasts from 1 to 3 months at a temperature of 12-18 degrees.

The finished product has a bright red color and a subtle, slightly spicy aroma. The taste ranges from moderately salty to sweet. The texture is soft and compact. This meat has virtually no fat and contains a large amount of protein. Bresaola della Valtellina, produced in the province of Sondrio, is classified as IGP. Bresaola is eaten by cutting into thin pieces and drizzling with olive oil and lemon juice, accompanied by capers.

Ventricina

Ventricina is a sausage typical of the area between Abruzzo and Molise. There are two main varieties of sausage: Ventricina teramana and Ventricina del Vastese.

Ventricina del Vastese contains 80% pig meat and 20% lard. The peculiarity of the product is that the raw materials are not crushed to a mushy state, as for most sausages. It is cut with knives into cubes 2-4 cm in size. The prepared meat is rolled in sweet pepper, chili, dill and salt. Some varieties add orange zest. The spicy filling is filled into the intestines, stomach or bladder of the pig. Ventricina matures in about 120 days. The Vasto sausage cut is red, uneven, and coarse-grained. The aroma is spicy. They eat it on their own, cut into slices, in combination with bread.

Ventricina teramana has a higher fat content (60-70%). It contains by-products. The raw materials for it are twisted several times in meat grinders. Therefore, the cut of the sausage is uniformly pink. This ventricina is eaten spread on bread or used to prepare meat sauces.

Coppa

Coppa, capocollo or capicollo (Coppa, Capocollo, Capicollo) is a product from the muscle part of the neck of a pig, the production of which is partly similar to the preparation of ham and.

Its name depends on the region of Italy. Coppa is salted in combination with pepper and spices (cinnamon, cloves, nutmeg). After which the meat, wrapped in the intestines of the pig, matures for a long time over 3-6 months.

Culatello is one of the most valuable traditional meat products in Italy. A typical product of the province. Culatello is made from pork meat, which is located around the thigh bone. It is separated from the skin and excess fat. The bone is cut by hand to give the product its characteristic pear shape. This is followed by the ambassador, which lasts about a week. After which the meat is placed in a natural casing, wrapped with twine and sent for maturation. The last phase lasts on average 14 months (or at least 10 months) and is carried out at a temperature of 13-17 degrees.

The weight of the finished product is 3-5 kg. The cut color is uniformly red with small white streaks of fat. The aroma is rich, the taste is sweet and delicate. Culatello di Zibello is awarded the DOP quality mark. Culatello is served with bread accompanied by butter. Pairs perfectly with dry sparkling wine. For storage, the cut of the product is greased with olive oil or butter.

Lardo

Lardo or simply Italian lard. In the republic it is classified as a meat product. It is very popular in the northern regions of the country. To make lardo, the fatty part is taken from the back of a pig. In special salting containers, alternate layers of bacon, salt and spices (pepper, cinnamon, cloves, coriander, sage, etc.). In this form, the product is left to mature for a period of 3 to 12 months.

The finished lardo looks moist, the color is white with a slight shade of pink, the consistency is smooth and soft. The taste is delicate, almost sweet. Specially noted varieties: Lardo d'Arnad DOP and Lardo di Colonnata IGP. They eat lard with bread, cutting it into thin slices. A variety of dishes are prepared with it. In Italian restaurants you can find an unusual combination: lardo with seafood.

(Pansetta) is a traditional Italian product, for the preparation of which meat is taken from the belly of pigs. Its shape varies depending on the variety. For example, pancetta tesa is square, like bacon, and pancetta arrotolata is made in the form of a roll. It can also be with or without peel, classic or smoked. When salting pancetta, even the size of the salt crystals is important: not too fine, but not too coarse, for optimal penetration depth. Cloves, nutmeg, pepper, and juniper are used as spices. Ripening lasts from 50-60 to 90-120 days depending on size.

When cut, the finished pancetta is pinkish-white with wide red veins. The taste and aroma vary depending on the spices. Pancetta Piacentina and Pancetta di Calabria have the DOP category. Pancetta is cut into cubes or slices and eaten as a cold appetizer as part of cold cuts. It is added to sauces, soups, casseroles and pizza.

Prosciutto crudo

There are soft and crispy cicioli. The former are ideal for hot porridge, the latter are wonderful as an aperitif or for filling village pies. There is a version of pizza with cracklings - pizza pe ret frittole. In (Napoli) they are eaten with cottage cheese and pepper.

It's impossible to imagine, but there was a time when poor Italians had to sail to America to escape hunger and eat. Times have changed. And now many of us should visit Italy to fully enjoy the taste of true meat delicacies.

Homemade pulled pork? Unfortunately, this is not a product that can be made in a couple of hours. However, there are a number of advantages that force you to make it at home. First of all, here you know for sure that no preservatives or other harmful additives were used - we are talking about a 100% natural and healthy product.

The resulting dish will be exquisite and defeat its store-bought opponent in all respects - and the costs will be lower, and the taste will be much richer, since it is not provided by artificial flavors. In a word, it is possible and even necessary to dry pork at home - so let’s look at how it’s done.

How to choose meat?

Having inquired about the rules for choosing meat for drying, we come across a widespread opinion that pork is not the best option for creating such preparations for future use. The fact is that the drying process itself involves the use of dry, dense meat without inclusions of fat, so fermentation is not so successful, and there is a high risk of simply spoiling the raw materials. In addition, pigs quite often suffer from worms, and their eggs can even be present in meat, which, naturally, does not improve the properties of the finished product.

From all of the above, we draw the obvious conclusion that it is undesirable to use meat from the body of a pig - it is where fatty deposits usually accumulate. The optimal choice for drying may be the neck, or even better, a pork leg or tenderloin, but you should not blindly focus on these parts - it is advisable to choose less juicy meat, since in the end this is more correct. The meat of young animals is usually not used for such culinary experiments - they are quite tender and do not have a high density.

Considering that worm eggs in pork are not such a surprising rarity, you should carefully select raw materials based on your own safety criteria. If you decide to buy meat in a large supermarket, then you can be confident that the product has passed a sanitary inspection.

However, even such relative certainty is better than buying meat at an ordinary market - there, as a rule, no one is interested in consumer safety. When purchasing basic raw materials, be confident in the seller - to do this, at least track the news in your region and see if there have been any recent cases of contamination with such meat.

As we have already understood, no one can give a 100% guarantee of the absence of infection in meat, so the main hope is still placed on the method of preparation. Here, too, not everything is so simple, because heat treatment has always been considered the most effective method of destroying infection, however, dried pork does not undergo it at any stage of cooking. Concern for consumer safety here rests entirely with salt, which itself can inhibit the vital processes of microorganisms. For this reason, experts recommend that you be very zealous in following the preparation technology and under no circumstances start eating before the time specified in the recipe has passed, even if the dish seems to be ready.

How to cook at home?

Dried pork, contrary to popular belief, can be different and vary significantly in taste. It will not be possible to cook it in Spanish to make the increasingly popular jamon at home, since this requires a large dryer with special temperature and humidity conditions. But it is quite possible to cook pork, which is called balyk, although this is done in different ways.

There are quite a lot of different recipes for dried pork with spices, but we will consider only the three simplest, and therefore most common, options. In all three cases, the beginning of the procedure looks the same - first of all, you should rinse the raw material well, let it dry completely, and then cut it into medium-sized pieces, no less than 400 and no more than 800 grams.

To prepare dry-cured meat, it is advisable to use not ordinary table salt, but special nitrite salt - all industrial production of such products in our country has been using only this variety for several decades, since it destroys the structure of meat fibers less.

Wet method

Here the name speaks for itself - the meat is salted not just with salt, but with brine. The latter is prepared at the rate of 5 tablespoons of salt per liter of water - the norm is a raw egg, which will not sink in such a liquid. In addition, for each liter of water add a tablespoon of sugar (prevents the meat from losing its usual reddish tint), 20-25 balls of allspice and about five bay leaves. The brine is not ready immediately after mixing - it needs to be boiled for another 2-3 minutes, and then strained off all excess and cooled.

The resulting liquid is poured into a chemically neutral container (glass, ceramic or enamel-coated), and the meat is placed there. The vessel should be large enough, there should also be a lot of brine - the meat should float and not lie on the bottom. In this form, the raw material is salted in the refrigerator for 2-3 days, during the procedure it is turned over at least ten times. When the pork is salted, it is removed and placed under pressure for an hour to squeeze out the moisture.

The seasoning mixture is prepared as follows - it requires 200 grams of dry garlic, 50 grams of coriander, 40 grams of basil and dill, as well as 20 grams of ground black and red pepper. Pieces of pork are thickly coated with this mixture, and then they are tied in gauze and hung in this form in a place with access to fresh air. The product reaches the condition in 3-5 weeks - the longer, the tastier. The degree of readiness is determined by smell and appearance.

Dry method

This method is very similar to the previous one, only there is no brine here - the pork is simply sprinkled with large crystals of salt so that the meat is not visible through them. You can also add a little well-aged cognac to the salt - this will have a positive effect on the taste and aroma of the finished dish. This method of salting requires a little more time - 3-4 days in the refrigerator, but you will have to turn it over just as often. The salted product is cleared of salt and washed, and then wait until the meat dries and continue the procedure as described above - from the moment of coating with seasonings.

Combined method

To prepare corned beef using this method, first do everything exactly as described in the section on the dry method. The difference is that after salting, the meat is not sent to dry, but placed in a specific brine - per liter of water, take a glass of apple or wine vinegar, a tablespoon of salt and three or four cloves of garlic, previously passed through a crush.

This marinade should completely cover the pork in the vessel - the meat is kept in it for about 12 hours, after which all moisture must be carefully removed from the meat surface using a soft cloth. At the end, the procedure is no different from the others - the meat is dumped in spices and dried.

Air drying rules

Above we have already briefly described the conditions in which pork must hang for the process to proceed correctly. However, let’s add a few more fundamental points that cannot be ignored:

• the composition of the seasoning mixture can be varied according to your own taste, but it is unacceptable to exclude red pepper from it - it duplicates the functions of salt and kills everything harmful;
• although the meat is supposedly being dried, it cannot be hung in the sun - this will cause it to rot and not wither, so it should hang in the shade;
• The most important point for drying is good air circulation, therefore in cool seasons the pork can even be hung on the balcony, or even placed on the kitchen window, provided that the window is open and constantly provides a flow of fresh air;
• In summer, an additional danger to dried meat is posed by flies that can infect it with some kind of bacilli, so experienced people advise drying the product directly in the refrigerator, hanging it between the shelves.

No matter how the procedure is organized, individual pieces should not touch each other - we did not cut them so that there would be no access to fresh air to individual edges.

Accelerated method

In fact, a certain analogue of dried meat can be made in an electric dryer or even an ordinary oven with a temperature control function, however, let’s say right away that the final product will be somewhat inferior in taste to what was prepared “naturally”. However, it is often still tastier than the store-bought version, and the preparation time in this case is much shorter than that of classic dry-drying.

The first difference is that the raw material is usually not cut into large pieces, preferring slices about a centimeter thick as the main shape. Before drying, pork must be marinated for an hour in a special marinade, which has specific ingredients, but requires the selection of proportions at your own discretion. Vegetable oil and lemon juice, soy sauce and any spices, sugar and mustard - all this is added in the quantity that you yourself consider necessary. Naturally, the flavor notes of the finished product depend on the proportions - whether it will be sour from lemon or spicy like mustard or pepper.

The pickled slices are placed on the oven rack or trays in the dryer. The optimal temperature for drying, simulating drying, is considered to be 60 degrees, while the oven or dryer should maintain maximum convection, that is, provide full access to fresh air so that the meat gives up as much moisture as possible. In this form, the pork dries for about 3-4 hours, after which it needs to be turned over and dried for the same amount on the reverse side.

As with most other recipes, the speed of readiness is highly dependent on both the characteristics of the raw materials and the capabilities of the equipment, so readiness is determined not so much by time as by smell and appearance. Unlike meat dried using the “natural” method, such dried-cured pork will be somewhat softer, which may attract even more gourmets to such a recipe.

In ancient times, when drying was perhaps the only way to preserve meat for a fairly long period, it was not left for the distant future - it was often eaten little by little until hunters brought new prey. Today, only fairly rich people eat such food, so the delicacy can be stored in the refrigerator for a very long time if you initially had a lot of supplies of raw materials.

The maximum shelf life of dried meat is 12 months, but in any case, the fundamental requirement for it is that the packaging is sealed. Moisture will gradually remove the salt, and then the product may spoil, so the most reliable way to preserve it is to place it in a tightly sealed container or similar bag, and then store it in the freezer. Experience shows that freezing does not spoil dried pork at all, so you can safely expose it to extreme temperatures.

Storing such pork is permissible simply in the refrigerator, but then the period is halved - up to half a year.

However, if you really want to store the product for months, you should take additional precautions - the meat is cut into relatively small pieces, which are individually wrapped in parchment or simply transferred with napkins so that such packaging absorbs condensation, preventing it from washing out the salt.

To learn how to cook dried pork at home, watch the following video.

Dried meat is very tasty, aromatic, contains a lot of protein, and has proven itself as a snack or addition to various dishes. Another advantage is that we can prepare this delicacy ourselves, without relying on a store-bought product with a not always perfect composition.

People have been processing meat this way for centuries. Drying is one of the best methods for extending the life of food products. It is important that this process does not lead to a large loss of nutrients. Dried meat is complete in terms of protein content and B vitamins. Today we can buy the finished product in the store. But there is another possibility: dry the meat at home, without any artificial additives. It's not difficult at all, but it's great fun! What do you need to know about both of these options?

Homemade is better!

This cheap and simple method can be successfully used at home. Dried meat is an excellent snack during travel, it complements the diet well with complete protein. It has a long shelf life - several months. But in order to preserve the product in this way, it is pre-canned.

At home, this is most often done with salt, if there is no special equipment for drying. It should be borne in mind that the product will be a source of large amounts of sodium, which is not recommended for people with high blood pressure.

For the process of drying meat at home, apart from salt and, if desired, seasonings, no other components are needed. Thanks to this, our delicacy has a huge advantage: it contains no unnecessary substances or chemical additives.

The type of “raw material” we choose for drying is also important. Many people believe that high-quality lean red meat (beef, lean pork) and game are best suited for these purposes. These varieties not only taste good, but also have high nutritional value, particularly high in protein and low in fat. Therefore, people who care about their figure can safely include this type of snack in their diet.

How to dry meat at home?

Rinse meat (for example, lean beef or pork polendvitsa) under running water, dry and cut across the grain into strips about 3-6 mm thick. Place them on a cutting board and rub the seasoning on both sides. It can only be salt, but you can also add curry, paprika, basil, garlic, oregano, pepper. While rubbing in seasonings, the meat should be pressed down with your hands.

Then the strips prepared in this way are best put on kebab sticks, skewers and hung in the oven. The meat is dried with the door half-open at about 50-70 degrees. You can turn on the heat blower. After 1-2 hours, the meat is removed from the oven to check what condition it is in and whether the drying process can be completed. It is important that there is no water left in the meat. Then you need to put the pieces in a warm, well-ventilated place for several days (for example, near a radiator, fireplace). After drying, the weight of the product will decrease by about three times. It is best to store fully cooked meat in an airtight container. It can be eaten as a separate snack or added to soups, salads, and main courses. Dried meat is ideal for beer.

Pay attention to the labels

What about dried meat sold in stores? Nutritionists warn that we must keep in mind that it may contain additional preservatives. Beef can be pre-marinated in sauce. It is inevitable to add a considerable amount of salt to the meat, because these snacks are salty and often spicy.

There are many products that are sold in the form of cut dried ribbons, slices of meat. However, in reality they are often made from highly processed ground meat.

A standard 30-gram serving of dried beef contains 10-15 grams of protein, 1 gram of fat and 3 grams of carbohydrates. However, you should always read the labels. Such a product may contain preservatives, sugar, dextrose, and maltodextrin.