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This content has been automatically translated from Ukrainian.
Meat jerks <TAG1> are snacks made from chicken fillet, beef, pork tenderloin (or any other meat), which are prepared by drying the meat for a long time at not high temperatures. Their composition, in addition to the meat itself, includes only salt and a mixture of seasonings. Cooking 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 cook beef jerky and chicken fillet – at home.
We'll need:
- 1 kg of beef (we chose a neck because there are a minimum of veins)
- 2 medium-sized chicken fillets
- salt of the finest grinding
- seasoning mixture (smoked paprika, dry chili pepper, dried garlic, curry, turmeric, suneli hops, ground coriander).
The amount of meat and spices can vary, depending on your wishes and tastes. This amount of products with a reserve was enough for a company of four adults as snacks for beer.
Stage 1: cutting the meat
Wash the meat with water, remove all veins as much as possible. Cut across the fibers in as thin pieces as possible (a few millimeters thick). If it is possible to cut with a – slicer, this is the best option. In this case, the meat should be kept in the freezer for several hours so that the pieces are as thick as possible. The time of drying the jerks in the oven will depend on this. The thicker the – pieces, the longer it will take to dry.
Stage 2: marinating the meat
In a bowl, we combine salt and selected seasonings. We chose 2 options of spices: non-spicy for chicken (salt + smoked paprika, dried garlic, curry, turmeric, suneli hops, ground coriander) and spicy for beef (as well as for chicken + dry chili pepper). Mix thoroughly and leave overnight in the refrigerator.
Stage 3: drying in the oven
We put it on the grid, turn on the upper and lower heating elements (convection mode), set the temperature to 60-70 degrees. We put a baking sheet lined with foil in the bottom of the oven. It is essential for the fat to drain from the meat.
Cool and taste. Ready jerks can be stored in the refrigerator for more than a week, as it is a dehydrogenated and salt-preserved product of very slow deterioration, or more correctly – long-term storage.
Ready jerks lose not less than 70% by weight of the original weight meat. About 300 grams of jerks came out of a kilogram of beef, about 250 grams of jerks came out of 800 g of chicken. But this number was enough for a company of four people. They taste great with dark beers (but don't take it as alcohol propaganda ())
Delicious!
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