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This content has been automatically translated from Ukrainian.
Meat Jerky is a snack made from chicken fillet, beef, pork loin (or any other meat), which is prepared by prolonged drying of the meat at relatively low temperatures. Besides the meat itself, it contains only salt and a mixture of spices. Making them at home is quite easy; the main thing is to stock up on patience and your favorite spices. We will tell you how to make beef and chicken jerky at home next.
We will need:
- 1 kg of beef (we chose the neck, as it has minimal connective tissue)
- 2 medium-sized chicken fillets
- finest salt
- spice mix (smoked paprika, dried chili pepper, dried garlic, curry, turmeric, khmeli-suneli, ground coriander).
The amount of meat and spices can vary depending on your preferences and tastes. This quantity of products was enough for a company of four adults as snacks with beer.
Step 1: Cutting the Meat
Rinse the meat with water, removing all connective tissue as much as possible. Cut across the grain into the thinnest slices (a few millimeters thick). If possible, use a slicer β this is the best option. In this case, the meat should be kept in the freezer for a few hours to ensure the pieces are of uniform thickness. This will affect the drying time of the jerky in the oven. The thicker the pieces, the longer the drying time will be.
Step 2: Marinating the Meat
In a bowl, combine the salt and chosen spices. We chose 2 spice options: mild for chicken (salt + smoked paprika, dried garlic, curry, turmeric, khmeli-suneli, ground coriander) and spicy for beef (the same as for chicken + dried chili pepper). Mix thoroughly and leave in the refrigerator overnight.
Step 3: Drying in the Oven
Place on a rack, turn on the upper and lower heating elements (convection mode), set the temperature to 60-70 degrees. Place a baking sheet lined with foil at the bottom of the oven. This is necessary for the fat to drain from the meat.
Cool and enjoy. The finished jerky can be stored in the refrigerator for more than a week, as it is a dehydrated and salt-preserved product that spoils very slowly, or more correctly β has a long shelf life.
The finished jerky loses at least 70% of the weight from the original mass of the meat. From 1 kilogram of beef, about 300 grams of jerky were obtained, and from 800 grams of chicken - about 250 grams of jerky. But this amount was enough for a company of four people. They taste great with dark beer (but don't take this as alcohol promotion ;))
Enjoy!
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