Dried salami. Homemade dry-cured pork neck. Meat-vegetable blood sausage

Dry-cured ground beef sausage was my second variety of homemade sausage that I made at home. To be honest, this was my best sausage, based on taste and everything else. The process of preparing it, like chicken sausage, was very simple, the only thing was that you had to wait a month before receiving table freshness. As in the previous variety, I did not use special casings; the minced meat was shaped using ordinary food paper.

This sausage is well suited for hiking as an alternative to heavy stew, as well as an alternative to store-bought sausage, which costs an order of magnitude more, and is stuffed with glutamate and sodium nitrite...

Well, to hell with it! Now we can do it ourselves!))

So, let's start from the beginning:

To prepare the sausage I used the following ingredients:

Ground beef ( 1 kg);

pork (or any other) lard with streaks of meat ( 100-150g);

table salt (4 teaspoons = 40 g);

sugar (1 tsp = 10 g);

ground black pepper (a couple of teaspoons to taste);

garlic (several heads to taste);

seasonings and spices (I didn’t use it, but in vain);

food wrapping paper (or gauze);

rope/twine (for surroundings).

This is the easiest recipe for making dry-cured sausage at home. No artificial or natural casings, stuffing devices, or anything else. The main thing: minced meat, salt, cool air and time - these are the 4 main ingredients of homemade dry-cured sausage. And so you can experiment with taste qualities, add various spices. And the most important thing that I did not use, due to lack of it, is cognac And ascorbic acid . Cognac is added to sausage to prevent the development of botulism bacteria, which develop in it over time during long-term storage at temperatures above 20°C. This is an old fashioned method, but with the industrial method they add saltpeter. And ascorbic acid is an antioxidant. But I didn’t have these products on hand and therefore didn’t add them. Although next time (I promise!) I will add them... I hope the cognac will add flavor to the sausage and emphasize its taste. And it turned out too stingy. By the way, you need to add cognac 1-2 tablespoons per 1 kg meat. One will be enough, but two will not be enough.

Frightened by the terrible beast - botulism, I read that it develops at temperatures ranging from 20-25 degrees, but I planned to store the sausage at a low temperature, down to minus, and, therefore, the development of a spore-forming bacillus Clostridium botulimun impossible!

I sprinkled the prepared purchased minced meat with salt and pepper and squeezed a few cloves of garlic into it.

After that, I put the meat preparation in the refrigerator for a day to ripen. The meat should be soaked in salt.

Then, a day later, the minced meat changed its color and became brown. And if you add sodium nitrite to it, which is used to stuff absolutely all sausage products, then the minced meat will remain red. But I've never been a fan of chemicals in food. So I decided to abstain from sodium nitrite...

Despite the fact that it was still October, winter came to us early today, and it was -15 outside the window, so I placed the freshly rolled sausage in the refrigerator. It was impossible to hang it on strings in a vertical position, because the paper would immediately tear, so the drying process took place only in a horizontal position.

But then it got warmer, a cyclone came and brought warm air. On the balcony the temperature was 6-10 degrees Celsius.

Well, actually, that’s the whole process of making homemade dry-cured sausage from beef and lard. Thus, she lain there, like at a resort, for about a month. Some sticks are smaller, some are larger. But from my practice it turned out that it takes about a month to get table freshness. If you don’t cook it for several days, the meat will be damp and will not taste the same, although it will be quite edible. The sausage must be hard, wooden and can be used as a self-defense weapon.

This is what it looked like at the time of full readiness, approximately on the 27-30th day.

The paper that played the role of the shell could not even be removed and eaten with it, but some of the scraps should still be removed, otherwise they will be felt in the mouth.

Based on the resulting product, we can say the following:

By taste: Quite a decent and tasty product. The cut pieces go “for a sweet soul”; while you’re cutting them, you can easily eat half a stick!

Minuses: I didn’t find any particular disadvantages in this particular batch, only small nuances that should be changed with further practice. For example, if the pieces of lard are too large, it is better to make them smaller. I cut it with my hands, but it’s better to twist it together with the minced meat. In fact, there was a little more than 40 g of salt, but according to the recipe the minimum allowable amount is 35 g. However, many add 30 or even less. Too much salt is tasteless; too little salt can spoil it. I salted according to the principle “to be sure!” But the sausage was slightly over-salted.

Other times, I always salted by eye, and the sausage never spoiled, even though I carried it around in the tropical heat for a long time. Sausage can be consumed raw, as well as cut into slices for porridge, soups and other products in field hiking conditions. You should select the optimal set of seasonings and add them to the minced meat. Universal seasonings are suneli hops, black and red peppers. Some people add barberry. Well, and cognac, to fight botulism, then the sausage can be stored at room temperature for many months, without cognac - only in the refrigerator. And who am I kidding... such products are not stored for a long time, but instantly disappear - in the stomach!)))

Bon appetit to me, and lick your lips!

Alexey Mitrokhin

A A

Previously, dried pork meat was not considered a delicacy, since housewives often prepared this product. But ready-made delicacies began to appear on store shelves, and housewives left the preparation process to factories.

Refrigerated or fresh raw materials are a good choice for jerky products. When ice cream thaws, it loses a lot of nutrients along with meat juice.
A piece of pork must be even, otherwise it will dry unevenly, which will affect its appearance and quality.
When marinating, use natural acids - malic, grape. In an acidic environment, salt increases the effect of spices and bay leaves. The finished products have a brighter aroma.
Add ground red pepper to salting recipes - it has excellent preservative properties.
Use coarse salt for salting pork at home - No. 2, No. 3. Extra and No. 1 salt forms a crust on top of the food, and the pulp is poorly salted.
When drying food in a room, make sure there is good ventilation, otherwise the pulp will not dry out well and spoil.

Dried meat is a gourmet delicacy or an excellent way to process a product for long-term storage. It will take a lot of time, effort and patience to prepare it, but the most difficult thing is to resist and not eat the delicacy before the technological process is completely completed.

How to dry meat at home?

To prepare dried meat at home, you first need to choose the right raw materials, choose the appropriate recipe, be patient and familiarize yourself with the basic rules for creating the product:

At the first stage, the meat is salted in a dry mixture or kept in a brine of water, salt and sugar, to which spices and seasonings are added as desired. The holding time depends on the desired degree of salting and can vary from 1 to 3 days.

The marinated slice is placed under a press for 1-3 hours.

Before the drying stage, rub the product with a mixture of herbs, herbs and spices. However, drying in its pure form without seasoning is allowed.

Wrap the workpiece in a clean cloth and place it in the refrigerator for 7 days.

At the final stage, the dried meat is dried in a ventilated place.

Homemade beef jerky

To make your own jerky, the first thing you need to do is purchase a worthwhile cut of meat. And if you already have one, and it’s beef tenderloin or sirloin without streaks, then this recipe is just what you need. Taking into account the proposed recommendations, you can try the tasty delicacy within a week, although in the future it will become even tastier.

Ingredients:

beef tenderloin - 1 kg;

sea salt - 1 kg;

black pepper - 1 tbsp. spoon;

dried garlic, rosemary, thyme, oregano and paprika - 1 tbsp. spoon.

Preparation

The tenderloin is cut into 2 parts, generously rolled in a mixture of salt and pepper, and placed in a tray.

Keep the product in the refrigerator for 12 hours, wash, dry and place in the refrigerator for another 12 hours (uncovered).

The pieces are rolled in a mixture of spices and herbs, wrapped in gauze and hung in the cold.

After 7 days, the beef jerky will be ready for tasting.

Homemade dried pork

Pork prepared in a similar manner will be an equally worthy delicacy. It is preferable to choose carbonade or neck for this purpose - then the result will be softer and tastier. In this case, we will use a liquid marinade for dried meat, the composition of which can be expanded by adding your favorite spices.

Ingredients:

pork - 1 kg;

water - 2 l;

coarse salt - 8 tbsp. spoon;

sugar - 4 tbsp. spoons;

laurel, peppercorns, cloves (for marinade) - to taste;

ground red and black pepper, suneli hops (for rubbing) - 1 tbsp. spoon.

Preparation

Add salt, sugar, spices to the water, boil for 2 minutes, cool and place in the refrigerator for a couple of hours.

Dip the meat into brine and leave for 1-3 days.

The salted slices are placed under a press for a couple of hours, after which they are dried, rubbed with spices and wrapped in gauze.

The bundles are kept in the refrigerator for 7 days, after which they are hung in a cool, ventilated place.

After another 1-2 weeks, the dried pork will be ready.

Homemade dried chicken breast

Dried chicken breast is softer and more tender than preparations made from other types of meat. In addition, it cooks faster, has a pleasant spicy taste and garlic aroma, which can be supplemented with your favorite spices. The density of the snack can be adjusted by shortening or extending the drying period of the packages.

Ingredients:

chicken breasts - 3 pcs.;

red pepper - 2 teaspoons;

sea salt - 3 tbsp. spoons;

paprika - 1 tbsp. spoon;

black pepper - 4 teaspoons;

garlic cloves - 6 pcs.

Preparation

Mix spices, salt and half of the grated garlic in a bowl.

Rub the meat with the mixture, place it in a bowl and leave it covered with film in the refrigerator for a day.

Wash off the salt and spices under running water, dry the slices, rub with the remaining garlic and black pepper.

Wrap the dried chicken meat in gauze and leave it in the refrigerator for a day, after which it is hung in a ventilated place for 2-3 days.

Homemade dried duck breast

Dried duck breast is an exquisite delicacy of French cuisine that can become a signature delicacy on your table. Initially, the bird is marinated in a dry way, and then simply kept in gauze on the bottom shelf of the refrigerator. A minimum of time spent, a maximum of endurance and patience - and a delicious dish is ready.

Ingredients:

duck breast - 500-600 g;

sea salt - 400 g;

laurel - 2 pcs.;

pepper mixture - 2 tbsp. spoons;

rosemary - 3 sprigs;

thyme - 5 sprigs.

Preparation

Salt is mixed with mashed bay, thyme and rosemary and the duck breast is placed between two layers of the resulting mixture.

A load is placed on top and the bird is left for 12-24 hours.

The meat is washed, dried, rubbed with ground pepper mixture, wrapped in gauze and kept in the refrigerator for 1 month.

How to dry meat in a vegetable dryer?

If you don’t want to wait a long and tedious time for the completion of the process of creating a snack according to the recipes outlined above, prepare the dried meat in a vegetable dehydrator. In this case, the entire cycle will be shortened significantly, and the taste of the finished dish will delight you no less. It is very tasty to dry chicken breasts or pork tenderloin in this way.

Ingredients:

pork or chicken - 1 kg;

coarse salt - 6 tbsp. spoon;

spices.

Preparation

The meat is cut into slices, rubbed with salt and placed in a bag in the refrigerator for a day.

Rinse the pieces, dry them, rub them with spices and place them on a drying tray.

Keep the dried meat at a temperature of 60-65 degrees for 6 hours, turning it over once.

Dried meat in wine

Dried meat, the recipe for which you will learn below, is skillfully prepared by Italian chefs, calling the resulting savory snack Bresaola. The delicacy is made from beef tenderloin by soaking it for a long time in dry red wine with spices and garlic, followed by long, step-by-step drying.

Ingredients:

beef - 1 kg;

coarse salt - 4 tbsp. spoons;

coriander and chili - 2 teaspoons each;

Provencal herbs - 2 tbsp. spoons;

cloves - 4 pcs.;

garlic - 2 heads;

laurel - 7 pcs.;

wine, olive oil.

Preparation

The meat is placed with spices and salt in a suitable container and poured with wine until covered.

Create a layer of olive oil on top, cover the container and place in the refrigerator for 10 days.

Take the slices out of the marinade, wrap them in gauze and hang them in a ventilated place at room conditions for 2 weeks and in the cold for the same amount of time.

Dried meat in the oven

It is much faster and easier to prepare dried meat for beer in the oven. You can use any variety to create a snack: pork, beef, chicken and even lamb. To make it convenient to cut a whole piece of meat into thin slices, it is pre-frozen and only then does processing and marinating begin.

Ingredients:

meat (pulp) - 1 kg;

Worcestershire and soy sauce - 35 ml each;

juniper (berries) - 7 pcs.;

dried garlic and chili - 1 teaspoon each;

coriander, black pepper and paprika - 2 teaspoons each;

tabasco - 2-3 drops;

sugar - 1 teaspoon.

Preparation

Meat slices are mixed with spices and left for an hour.

Place the pieces on a wire rack and dry at 60 degrees for 3-4 hours.

Oven-dried meat is served with beer.

How to store jerky at home?

If you have successfully completed the process of creating a tasty delicacy, it’s time to familiarize yourself with the recommendations on how to store dried meat.

Jerky with minimal moisture content can be stored in an airtight or vacuum sealed container without access to air at room temperature for up to a month.

A hermetically sealed product can be stored in the refrigerator for up to six months, and in the freezer for a year.

Large dried chunks without packaging are stored wrapped in paper or cloth for up to two weeks.

Long marches of troops and peaceful merchant caravans required the availability of products that could remain fresh and suitable for consumption for many weeks. We had to be content mainly with vegetables, fruits and grains. In hot climates, perishable meat quickly became unusable. Then the idea arose of drying a protein product that people needed. It was based on the idea of salting, removing excess liquid and then drying beef tenderloin. In this form, the meat, which retained all its beneficial properties, did not spoil and could be eaten for a long time.

The five most commonly used ingredients in recipes are:

Today, jerky recipes include many different ways to prepare it. After giving the basturma the desired shape that is convenient for slicing, the meat is layered with spices, garlic and dough-like chaman, and then dried to the desired state. Many Europeans also liked this magnificent delicacy, which goes well with beer or coffee. It can be easily prepared at home without spending a lot of money on purchases in supermarkets. This environmentally friendly, preservative-free, incredibly tasty and nutritious product will appeal to many consumers.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It is not so difficult to prepare jerky or dried meat at home - recipes with photos from the World Wide Web and relevant culinary publications will help you with this. This dish will decorate the holiday table, give new taste sensations and become one of the most beloved, affordable delicacies. Before cooking, be sure to familiarize yourself with the rules of salting.

How to dry meat at home

The drying process is a type of cold drying of organic products. Thus, at temperatures up to 40°C, dehydration (drying) of the material occurs. This is a complex biochemical process associated with the activation of special enzymes under the influence of the sun, against the background of a decrease in the product’s moisture content and the formation of protein-lipid complexes, which give the product its characteristic elasticity and taste.

You can dry meat at home at room temperature in a well-ventilated area or using special dryers. It should be prepared in advance and remove as much fat as possible, because... When dried, it can become rancid, then treated with a marinade if you want to add a special taste. The duration of processing depends on the type of meat, poultry, fish, as well as the size of the pieces. On average, drying takes from 3 to 14 days.

How to store

Ready basturma (the so-called cured meat) can be stored in a dry place at room temperature or in the refrigerator for up to a month. The second option is often used. If you decide to dry and store basturma outdoors, for example, on a balcony or loggia, then it must be wrapped in parchment or a dry towel to protect it from various types of contamination, for example, the harmful effects of insects.

Jerky Recipe

There are many recipes for making balyk and basturma on the Internet and in cookbooks. These publications often have instructions with photos and detailed descriptions of the drying steps. Using these resources, the question of how to make dry meat at home correctly will go off the agenda. Recipes involve drying pork, beef, chicken, fish, rabbit and even elk.

Pork

Preparation time: 17 days.
Number of servings: 8 persons.
Calorie content of the dish: 201 kcal per 100 g.

For this type of basturma, you need to choose lean parts of the carcass, for example, the neck. Dried pork can become bitter due to the large amount of fat, regardless of the method and duration of processing. This recipe, simple in terms of the number of ingredients, requires a long drying time, more than two weeks. This length of processing guarantees a good degree of salting and an exquisite taste.

Ingredients:

pork (neck) – 1 kg;
salt – 300 g;
red pepper - to taste.

Cooking method:

Wash and dry the pork pieces.
Pour some of the salt into the bottom of a glass or stainless steel pan. It is better to use coarse table or sea salt.
Place the pork on top of the salt.
Sprinkle the pieces with the remaining salt and refrigerate for three days.
After 3 days, remove the workpiece from the pan and rinse. Soak the pork in cold water for about 3-8 hours. Change the water every hour.
Dry the pieces with a towel. Roll the pork in spices, for example, ground red pepper - it will give the basturma a spicy, spicy taste. You can use other spices, for example, coriander, cardamom, cumin.
Wrap the pork in cheesecloth and tie the ends well. Hang in a dry, warm place for two weeks. Turn over periodically.

Cooking time: 6 hours.
Number of servings: 5 persons.
Calorie content of the dish: 190 kcal per 100 g.

The method of drying meat was one of the first for preserving (preserving) products. This beef jerky recipe is perfect as an appetizer with mild alcoholic drinks. Basturma can be a complete, filling snack or treat. The recipe contains a large amount of spices. Any housewife can experiment with their set, based on the taste preferences of her family.

Ingredients:

beef (veal) – 900 g;
Worcestershire sauce – 35 ml;
soy sauce – 25 ml;
Tabasco sauce – 1 ml;
juniper (berries) – 6 pcs.;
dried cilantro (coriander) – 2 tsp;
ground paprika – 2 tsp;
ground black pepper – 2 tsp;
ground red pepper – 1 tsp;
dried garlic – 1 tsp;
brown sugar – 1 tsp.

Cooking method:

Mix all the dry spices and grind to a powder using a mortar or coffee grinder.
Cut the beef into slices 0.5 cm thick. To make the beef easier to cut, lightly freeze it first.
Place the chopped beef pieces in a bowl, add the sauces and dry powder and dissolve the sugar. Mix everything thoroughly and leave to marinate for 40 minutes. in a cool place.
Place a baking sheet on the bottom of the oven. Hang the beef pieces on the grill and let the marinade drip off a little.
Turn on the oven in convection mode at a temperature of 80°C. Cook for about an hour.
Reduce temperature to 50°C and continue cooking for another 2-4 hours (until done).

Chicken

Preparation time: 6 days.
Number of servings: 4 persons.
Calorie content of the dish: 57 kcal per 100 g.

An excellent option for raw smoked chicken breast for people who carefully monitor their diet. Chicken breast contains virtually no fat, dries well and absorbs flavor from the spices. Rosemary and juniper berries add a spicy aroma, while paprika adds a sweetish taste. In just a day, you will have a delicious and dietary dried delicacy ready.

Ingredients:

chicken (fillet) – 1200 g;
juniper (berries) – 6 pcs.;
sugar (sand) – 25 g;
salt (sea/table) – 5 tsp;
ground coriander – 1 tsp;
ground paprika – ½ tsp;
dried rosemary – ½ tsp.

Cooking method:

Mix spices with 2 tbsp. l. salt and 1 tbsp. l. sugar, crush the juniper berries and rub the pre-dried breast with this mixture.
You can add a couple of spoons of cognac to the marinade if the basturma is intended only for adults.
Place the chicken in a plastic container, cover and refrigerate for 24 hours.
After a day, rinse the breast pieces, dry and roll in your favorite spices.
Hang the pieces in this form and leave them in the open air for 3 to 7 days. By about day 5, the meat reaches the desired condition.

Fish

Preparation time: 8 days.
Number of servings: 5 persons.
Calorie content of the dish: 86 kcal per 100 g.

Drying fish at home is not difficult. This type of meat is easy to dry and lends itself well to salting. The technology for preparing dried fish is not much different from drying other meats. This particular snack recipe comes from oriental cuisine and is prepared from a fish called silver carp. In this way you can dry trout, salmon and other species.

Ingredients:

silver carp – 5 kg;
salt - to taste.

Cooking method:

Cut the fish, cut off the head, tail, get rid of the spine. Rinse the finished fillet.
Cut the fish into portions, rub with salt, place in a glass or stainless steel container in layers, sprinkle each layer with salt again.
Place in the refrigerator for 5 days.
Then rinse the fish and soak in cold water for 5 hours, changing the water periodically.
Hang the pieces outdoors or under a fan. Dry for another 3 days.
Store in the refrigerator, wrapping each piece in cling film.

Dried rabbit at home

Preparation time: 13 days.
Number of servings: 5 persons.
Calorie content of the dish: 150 kcal per 100 g.

Rabbit meat is rich in nutrients. It goes well with other food products and can serve as an independent dish, including dried or smoked. This type of meat is low in calories. Rabbit dishes are eaten by real gourmets and people who monitor their diet and its balance.

Ingredients:

rabbit (carcass) – 2 kg;
salt – 2 kg;
ground paprika – 4 tsp;
ground chili pepper – 4 tsp;
fenugreek – 3 tsp.

Cooking method:

Wash the rabbit carcass and dry with a towel. Rub with paprika, then salt.
Salt the meat for 3 days, if the carcass weighs up to 2 kg, if more, then salt for at least 4 days.
After salting, wash and soak the meat for several hours, constantly changing the water.
Rub the meat with a mixture of fenugreek and hot pepper.
Hang the carcass to dry for 10 days, if it is large - for 20 days.

How to dry elk meat

Preparation time: 20 days.
Number of servings: 25 persons.
Calorie content of the dish: 98 kcal per 100 g.

Externally, elk meat is practically no different from beef; the meat is sinewy and has a dark red color. Suitable for people who adhere to the principles of a healthy diet, because... It is considered an environmentally friendly type of meat. Elk meat is tough, has a specific smell and taste, so a dried snack made from this type of meat can easily claim the title of delicacy.

Ingredients:

elk meat – 3 kg;
salt – 200 g;
water – 150 ml;
fenugreek – 3 tbsp. l.;
paprika – 2 tbsp. l.;
ground red pepper – 1 tbsp. l.;
ground black pepper – 3 tsp;
allspice – 3 tsp;
hops-suneli – 3 tsp;
dried garlic – 3 tsp.

Cooking method:

Rinse the elk meat, get rid of large veins, cut into rectangular portion pieces with the expectation that the pieces will shrink 3-4 times during drying.
Place the meat in a food container and sprinkle well with salt. Cover the container with a plate and place a weight on top. Place the elk meat in the refrigerator for 4 days.
After the allotted time, rinse the meat, then soak for 6 hours, changing the water every hour.
Mix dry spices in a bowl, dilute them with hot water until the consistency of thick sour cream is formed.
Thickly coat each piece with spices, place in a container and refrigerate for another 4 days.
Make a small puncture in the pieces, thread the string and hang the meat to dry for 6-10 days.

Meat in an electric dryer

You can reduce the cooking time for basturma from any type of meat, poultry, or fish using a special electric dryer. This drying method is safer for human health. So how to dry meat if you don’t have an electric dryer? You can also prepare basturma using a multicooker in stewing mode. If you decide to use an electric dryer, then the meat for drying must be prepared as follows:

Trim off excess fat and veins.
Cut into portions no smaller than 2x2 cm.
Add salt and cook for 15-20 minutes.

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How to dry meat at home - step-by-step marinade recipes and cooking technology with photos