If you want to cook some unusual dish that would be perfect for a festive table, as well as for simple Sunday sandwiches, then we advise you to pay attention to jerked meat. At home, cooking this dish is easy and simple. The main thing here is to know some useful nuances and secrets that will speed up and improve the process. It is these recommendations and advice that we would like to share with you today.
To cook jerked meat at home, do not need any unusual ingredients or expensive ingredients. It will take a minimum of products, spices and seasonings, and then they certainly will be in every home. You will only need to go to the store for a good, quality piece of meat. And if you have your own farm, and in general going to the store can be deleted from the to-do list.
How to choose meat
How to cook jerked meat at home and what type of meat to choose? Experts say that for this method of cooking, you can take pork, chicken, and beef. It is important that suitable and frozen meat from the store, and fresh from their own farmstead.
Given the fact that pork is more tender, juicy and soft, it is recommended to give preference to it. Dried pork at home will cook an order of magnitude faster than dry beef or gourmet chicken, which will have to tinker.
Of course, the main selection criterion, which should be guided by any hostess, is the freshness of products. We buy meat only from trusted manufacturers or in the local market, from a friend of the butcher. It is better to choose pieces that have small streaks of bacon.
The thickness of the meat pieces is also important. It is recommended to choose meat, the thickness of which is no more than four or five centimeters. Remember that the thicker the slice, the longer it will be cooked.
There are two methods of cooking this dish. Dried meat at home can be made by pouring a piece of meat with an aromatic pickle with many spices. The second option is to hang and dry the meat. Let’s understand the nuances.
Before you start cooking, it is recommended to rinse the meat thoroughly under running water and dry with a paper towel. All unnecessary veins and films should be removed immediately.
- One kilogram of low-fat pork.
- A pound of salt coarse (250 grams will go for salting meat, and the second half of salt will be necessary for the preparation of brine).
- Five to six cloves of garlic.
From the spices we need
- Pepper red or black (to taste).
- Ground coriander or seeds.
- Sweet paprika.
- Hot pepper.
- Bay leaf.
In general, you should get about 50-70 grams of spices and seasonings.
The first stage, if you cook homemade jerked meat at home, is always salting. 250 grams of salt, which we measured for this particular case, should be poured into bulk dishes. We put there a piece of meat and roll it well in salt. It is important that the meat is well strewn and imbued with it. Without removing the layer of salt, send the meat piece to the fridge. There he must spend three days.
Many people ask: how to make dry jerked meat at home so that it is well salted? We advise you not to leave it unattended and to drain the formed liquid every day. Salt is added only if it is quickly and completely dissolved. If it is visible on the surface, then you do not need to pour it. Many housewives simply drain the liquid, not paying attention to the state of the salt. And this is very important, and to lose sight of this moment is not recommended.
This is even easier than salting. Pour one liter of water into the pan and add the whole list of spices and spices that were listed above. Bring to a boil, turn off and wait for it to cool. Dip the meat in a cold pickle and send it back to the fridge. In the brine pork is still three days.
Then we take the meat, put it on a chopping board and put the load on top. There we will get rid of excess fluid. Under the yoke of pork is from three to five hours. During this time, you can easily prepare a breading mixture, consisting of the already known set of spices.
Getting the meat out of the yoke, do not stint and carefully lubricate the piece with spices. They will not only give the pork a unique aroma and taste, but also help to keep it fresh for a long time. Many of the seasonings listed are owners of aseptic and preservative properties.
We put a piece of pork on a linen towel and refrigerate for another 24 hours. Check the breading. If it is quickly absorbed, then add more. We act in the same way as we did with salt. We are waiting for another day. Is done. This is how dry-cured meat is cooked at home (the recipe with brine is presented to your attention).
Now we will tell how to make dried meat at home without brine. To do this you will need:
- One kilogram of pork balyk or pork neck.
- 150 grams of salt.
- 100 grams of vodka.
- Two or three bay leaves.
- Black pepper peas.
- Ground black pepper.
- Paprika is hot.
- Chili (optional).
- 20 grams of garlic.
How to cook
As we have said, any cooking of dry meat at home will begin with pickling. But if in the recipe with the pickle we just sent the pork to salted in the refrigerator, then in this case we need to put it first under the oppression. Together with him the meat will be salted for 24 hours.
Then the oppression will need to be removed, and the meat left in the refrigerator for another four days. It is not necessary to drain the liquid that will form in the process. Add there a hundred grams of vodka and just turn the meat several times a day. This way salted jerky meat is salted at home (recipe without brine is an alternative preparation).
We get the meat. Do not wash, just wipe it off with salt and liquid. Rub with a mixture of seasonings and spices. Wrap a piece in a towel, wrapped tightly with twine and hang in a cool place. You can hang it right in the kitchen, but it’s better to do it in a cool dark closet or on the balcony. Some mistresses advise to alternate places.
Dry meat for five days. We take it out, cut it into thin plates and serve it to the table. This dish is great for cutting to the holiday table or for making sandwiches. Agree, this homemade delicacy cooked with your own hands will be much more useful than sausage or ham from the store.
Reviews for these recipes from the chefs only positive. Someone uses such meat to make salads. Judging by the men’s reviews, they often use dry-cured meat as a natural snack for beer, because it is a little salty.