1.A simple classic recipe for jerky
Cooking jerky at home
You will need: 1 kg of beef, 4 tsp. salt, 2 tsp. sugar, 1 tsp. ground paprika, 0.5 tsp. ground black pepper, 0.5 tsp. ground cumin, 0.5 tsp. ground coriander.
Preparation. Wash the meat under running water, dry thoroughly with paper towels.
Mix all seasonings in a bowl.
Roll meat in spices, then rub the mixture on all sides.
Fold gauze in 2-3 layers, wrap meat in gauze very tight.
Tie a roll with a thin cord and hang it vertically in a cool, well-ventilated place without direct sunlight for 7-10 days - eventually the gauze should dry out, and the polendvitsa itself - become dense, but not hard.
In the process of drying raw meat at home it is important to observe certain conditions - the place must be protected from direct sunlight, with mandatory constant air movement, with a temperature of about 7-12 ° C and humidity not exceeding 70%. If the conditions are not met, the meat is likely to remain raw inside, but it will be dried out outside.
Keep raw meat in the refrigerator, and serve as an appetizer, sliced thin.
2.Home-cured cured pork fillet in brine
Cooking home-cured meat
You will need: 1 kg boneless pork (neck), 5 tbsp. salt, 1.5 tbsp. pepper mixture, 1 tbsp. hopli-uneli, 1 tsp. sugar, 1 tsp. ground coriander, any dry spices to taste.
Preparation. Wash the meat under running water, dry with paper towels, if necessary, clean off the veins and membranes.
Mix the salt and sugar. Rub the mixture thoroughly on all sides of the meat.
Put the meat into a deep bowl (pot) under a heavy burden and place it in the fridge for three days. All these days, regularly check the container with meat and pour out the liquid which has formed, and turn the piece of meat from side to side.
At the end of the specified time, take the meat out of the refrigerator, dry it with paper towels from the excess liquid.
Mix dry spices in a bowl and rub the mixture thoroughly on all sides of the meat.
Fold gauze in 2-3 layers, wrap the meat in layered gauze very tightly (instead of gauze you can use a single layer of thin cotton cloth).
Tie the roll with a thin cord and hang it vertically higher in a cool, well-ventilated place without direct access to sunlight for 7-10 days - as a result, the fabric should dry out and the meat become dense, but not hard and dry.
Store the jerked meat in the refrigerator, serve as an appetizer, sliced thin.
3.Homemade lamb jerky with garlic and spices
Cooking lamb jerky at home
You'll need: 1.5 kg of flesh of a hind leg of lamb, balsamic vinegar, for mixture #1 - 3 tbsp. salt, 1 tbsp. dried ground ginger, 1 tbsp. ground Szechuan pepper, 1 tbsp. ground paprika, 1 tbsp. hopli-uneli, 2 tsp. 2 tsp. ground black and red pepper, 2 tsp. sugar, 1 tsp. zira; for the mixture #2 - 2 fresh garlic heads, 1 tbsp. hopli-uneli, 3 tsp. zira, 1 tsp. sugar, ginger, paprika, ground red, black and Sichuan pepper.
Preparation. Wash the meat of a young lamb, dry with paper towels, divide into 2-3 pieces.
Mix all the spices with the sugar and salt (mixture #1) in a bowl.
Thoroughly coat the meat on all sides in the spice mixture.
In a separate deep bowl, pour a thick layer of salt and sprinkle with the same spice mixture. On this "substrate" lay mutton, fill with the rest of the mixture and top with another thick layer of salt. Cover with a lid.
Send a container with meat in the fridge for 24 hours.
After the specified time take out the lamb from the mixture, rinse it from salt and soak for an hour in clean water, which should completely cover the meat. Meanwhile, peel and chop the garlic, and mix all the spices for mixture #2.
Take the meat out of the water, dry thoroughly with paper towels and splash liberally with vinegar.
Each piece of meat first coat in garlic, then - in the mixture of spices.
String pieces of prepared lamb with one end on sharp wooden skewers (meat should hang), arrange them in a pyramid on a tray (for stability, tying the top), cover with a piece of gauze.
Send the tray with meat in a draught (for example, on the balcony), making sure that during the day the sun does not fall on it.
Dry the meat for 3-5 days, depending on the temperature and size of the pieces. After that, keep the lamb in a plastic bag in the freezer for another 24 hours.
Store in the refrigerator.
4.Homemade chicken basturma with cognac
Making jerked meat at home
You will need: 500 g of raw chicken fillet (breast), 50 ml of cognac (brandy), 1.5 tsp. salt, 1 tsp. sugar, 1 tsp. dry herb mixture to taste, 0.5 tsp. dried ground black pepper, 0.5 tsp. dried ground red pepper, 0.5 tsp. dried ground sweet paprika.
Preparation. Wash chicken breast, dry thoroughly with paper towel.
Combine all dry spices in a deep bowl. Add cognac to them, stir again until smooth.
Send the meat to the bowl, turning it over several times so that it is coated on all sides with the spice mixture in the brandy.
Then transfer the fillets to a deep but not wide bowl with a lid, pour the rest of the mixture there, close and send to the fridge. Ideally, the meat should lie "tight" and be covered with marinade.
After two days, take the meat out - if it is very wet and has not absorbed all the marinade, dry it with a paper towel. If you want basturma spicier - rub the meat one more time with a dry mixture of ground black pepper, salt and paprika.
Put marinaded fillets on a piece of loose cotton cloth or folded in 2-3 layers of gauze and wrap it tightly so that there are no gaps.
Wrap with thin twine or string.
Hang basturma for drying in a cool, well-ventilated place without direct access to sunlight - balcony, attic, porch, etc.
After 5-7 days, you can taste - the fabric (gauze) by this time should be completely dry, and the chicken basturma itself become dense, with a well-dried surface.
Store in the refrigerator, serve basturma as an appetizer at the table chilled and cut into thin slices.