How to cook beef jerky

Jerky - one of the oldest methods of food preservation. At home, you can jerk fish, as well as any meat: poultry, beef and pork. Preparation of the meat delicacies - rather laborious and lengthy process, but it is worth it. After all, jerky turns out not only delicious, but also fragrant. By the same is prepared in this manner no meat preservatives and yet long shelf life.

Prepare the brine with spices

For the preparation of cured meat is very important to prepare the brine in which to marinate fresh meat. The brine is prepared on the basis of: 1 liter of water is needed to take full 4-4.5 (with slide) tablespoons of salt. It is important that the salt solution was quite strong, since the meat juice released from its concentration will decrease during prosolki. Moreover, the liquid must be sufficient to free the meat could be in the brine tank. In a free pot pour the water and add the salt here. Using a tablespoon, well stirred until complete dissolution of the salt. Then, in the same container add the bay leaf, allspice pepper and cloves. Pan put on medium heat and give the water to boil. After 3-5 minutes after boiling liquid is removed, a container with brine aside and give it to cool to room temperature. Then, using a tablespoon, pull out all the seasoning of salt solution and throw away, they no longer need us.

Prepare meat

Pork flesh washed under warm running water. Then, holding the hands of the meat, we give water to drain, and then spread it on the cutting board. Using a kitchen knife we clean pork fat and film. It is desirable that the meat had a form of a flat rectangle, so it will be easier to wrap in cheesecloth and dry. Warning: if you have frozen meat, it must first unfreeze to room temperature. You can not defrost meat in the microwave or in hot water.

Prepare a mixture of spices

 Bay leaf first breaks his hands on a few small pieces, and then we shift it into the mortar. In the same capacity spread peas black pepper, paprika, cumin and coriander. All good ground to a homogeneous state, is not very fine crumbs. Then pour the resulting crumbs in a separate small bowl, and add here the salt and red pepper. Attention: all the spices for cooking the mixture must be taken to taste, but among them in sufficient numbers must be present red pepper, because it is a good preservative for our deli meats. With the help of a tablespoon of spice mix well all together until smooth.

Cooking jerky

Pork lay in the pan with the cooled down with brine and cover container lid. Then, the dishes put in the fridge for 1-3 days. From this point we will turn the meat in brine 1-2 times a day. The liquid in the tank should be completely cover the meat to it, as it were floating in it: the more brine, the better it is for pork, because the meat absorbs the excess salt, but it is well prosolitsya. Note: Time Spent pork in a liquid salt solution depends on the size of the piece of meat and the desired degree of prosolki. After this time, we pull out the meat from the container and shift it on a paper towel to wipe off remaining water. Then shift the pork on a cutting board, slightly cant it, and the top cover with a plate of oppression. Leave the meat in a position about 1 hour to it emerged from the brine residue.

Once we shift the pork on a flat plate and evenly handmade good rub on all sides by its mixture of spices.

We spread boneless meat with spices on a clean, dry cloth and gauze wrap. Then shift the cheesecloth with pork in a free deep bowl, cover bowl with a lid and put the container for 1 week in the refrigerator, preferably in the middle or bottom shelf. After this time, we pull out the meat from the gauze and again, shifting it into a clean bowl, crumble in the newly prepared fresh spices. Then again wrap pork in a clean, dry gauze cloth, and associate it with thread or string. Then hung gauze with meat in the kitchen to the eaves or in another well-ventilated area for 1-2 weeks.

Nuances

•  To prepare dried meat is better to use fresh, slightly chilled meat ingredient. Jerky can be prepared from chicken or beef tenderloin. But tastes best to get this delicacy from pork. Usually, for the preparation of cured meats using neck or clipping.
• For dry ground spices can add ground ginger. It will improve the taste of beef jerky.
• If you cook dried meat in the summer, then ye shall carry it on the balcony on the sunny side, hanging our ingredient on the clothesline. In winter, the meat can be dried near the central heating or gas stove battery. But it is more convenient to cook dried meat during the cold season, when the heating is working, because at this time, the air in the apartment are usually dry.