It is quite possible to prepare real dried meat, just like in children's books about Indians and natives, in the conditions of an ordinary apartment.
The simplest way to make corned beef is dried pork.
She is responsive to spices, contains a lot of fat and has enough soft fibers, so even for an inexperienced chef to dry out the product is not so easy. Try to use our recipes and be sure to carefully follow the technology, do not risk your health and your loved ones.
Dried pork at home - general principles of cooking
• Drying meat at home is not that difficult; special tools are not required for this. There are several common ways of drying pork: in the open air, in the refrigerator and the fastest in the oven.
• Before drying pork, it should be well salted beforehand. There are two ways of salting: dry and in marinade. With dry salting, the meat is placed in a small container with a tightly covered lid, on the bottom of which half of the measure of salt is scattered, and the rest is covered with meat from above. For several days, the pork is kept in the refrigerator, then washed and rolled in spices. The principle of salting the meat in the marinade is similar, but after such pickling, the corned beef is not washed, but dried thoroughly from moisture, and then rolled down with spices.
• After the meat is well salted, and rolled in spices, the pieces are wrapped tightly with parchment or gauze and placed in a cool place, preferably in a suspended state. If this is not possible, you can put the bundles in the refrigerator and, in the process of drying, turn them at least twice a day.
• The duration of the process depends on the salting method and the specific recipe. Pork can peel from several days to a month, cooking in the oven takes up to six hours.
• To store dried pork at home use a refrigerator. The finished pieces of pulp are wrapped in parchment or loose fabric (can be gauze) and left on the shelf. Do not store the corned beef in a tight, breathable package, it can become moldy. • Served dried pork as a snack to strong alcoholic beverages or wine. You can take it on long hikes by preparing sandwiches.
Dried pork at home with cognac salted with a dry salting
Ingredients for 1 kg of tenderloin:
• one kilogram of table salt “ground” grinding;
• two pods of chile pepper, replaceable with 2 tbsp. l sharp, ground;
• two spoons of brandy;
• dried sage - 2 tbsp. l .;
• eight spoons of black freshly ground pepper;
• A handful of coriander seeds.
Preparation:
1. If you are using fresh chili pepper, remove the seeds from it and slice. You can chop the pepper in a blender or grate using the finest grater.
2. Mix salt with all seasonings, add crushed chili or two tablespoons of ground red, add brandy and mix well. The mixture should only be slightly moisturized.
3. Place half of the prepared mixture into a suitable container, place a piece of washed, dried from moisture pork on it and pour it with the remaining mixture of spices and salt.
4. Tightly wrap the container with cling film and place in the refrigerator. After twelve hours, remove, thoroughly wash off the sticky salt and spices, and dry.
5. Wrap a piece of pork with a thin, breathable cloth, and best of all wrap it in gauze and put it back in the refrigerator for twelve hours.
6. At the end of the extract, rub the coriander seeds with grated in a mortar well, wrap in gauze. In several places, tie with string and hang in a room with good ventilation. It can be placed in the refrigerator, but at the same time it will need to be turned over at least three times a day.
7. After a week and a half from the dried pork you can take the first sample.
Dried pork at home salted in marinade
Ingredients for 700 gr. meat
For the marinade:
• litere of water;
• 150 gr. coarse salt;
• spoon of sugar;
• two large leaves of laurel;
• allspice - 3 peas;
• umbrella of carnations;
• five black peas, preferably coarse, pepper.
In the mixture for deboning meat:
• hand-ground black pepper - 1 tsp;
• teaspoon of coriander seeds;
• Chile pepper - small pod; • ground paprika and rosemary - in a spoon;
• teaspoon cumin;
• tablespoon of salt;
• Lavrushka ground - 0.5 tsp;
Additionally:
• A piece of gauze and parchment paper.
Preparation:
1. Bring water to the boil with salt diluted in it. Add sugar, drop laurel, put a clove with peppercorns. Boil the marinade for a couple of minutes, then set aside and cool completely.
2. Place a thoroughly rinsed piece of pulp in the marinade, put a small load on top, pressing down the fillet so that it is completely in the liquid. Put the container for 2 days in the fridge.
3. Marinated piece of pulp, remove from the marinade and dry it well, wiping with a towel.
4. Mix all spices and spices intended for boning. Before adding rosemary, coriander, cumin and black pepper, chop them, grinding them in a mortar or killing them in a coffee grinder.
5. Rub the dried pulp with spicy mixture, tightly wrap the parchment and tie in several places with string. Place the package for three days in the cold, in the common chamber of the refrigerator.
6. Release pork from paper. Add some more of the same spices and tightly wrap it in gauze, which fasten with thread. The canvas should fit tightly, completely closing the piece.
7. For five days, hang the package in a draft in a cool room.
Recipe for dried pork at home, soaked in vinegar
Ingredients:
• two kilograms of pork pulp from the neck or carbonate;
• rock salt - 1 kg.
For salting:
• vinegar 6% grape or apple - 1 liter;
• garlic - 4 large slices;
• crushed paprika, black pepper - a teaspoon;
• a small pinch of ground oregano or thyme.
Mixture of spices and herbs for curing:
• a large spoonful of salt;
• hot pepper - a pinch;
• a spoon of coriander and the same mixture of dried herbs (oregano, thyme, Provencal herbs, dry parsley).
Preparation:
1. Rinse the meat with cold water. Cut off any irregularities to give a more oblong shape and dry thoroughly, blotted with a towel.
2. Pour half of the salt into a large plastic container, smooth it out and place a piece of pulp on top. Pour it with the remaining salt, tightly close the container and put it in the fridge. 3. No sooner than in three days, remove the pork from the refrigerator. During this time, excessive moisture will come out of it, and it will have time to absorb the salt well. Rinse the flesh with cold running water and place on a wire rack or towel dry.
4. In a large bowl, mix the finely chopped garlic with ground paprika and black pepper. Add thyme or oregano, add vinegar, mix again and lower the dried meat into the cooked pickle. For half an hour, keep the pork in brine, turning the piece over and over.
5. While the meat is soaked, mix spices and herbs for drying with a spoonful of salt in a separate dry bowl. Take a large sheet of parchment and pour the prepared mixture over its center.
6. Take the soaked pork, and dip the wet piece with all sides into the spices poured on the parchment. The flesh should be completely covered with a fragrant layer.
7. Tightly wrap a piece of pork in parchment, for reliability, drag it in several places with a tight rope and put it in a common fridge chamber for three weeks.
Dried pork at home for three days
Ingredients:
• pork low-fat tenderloin - 600 gr .;
• three large spoons of salt;
• a teaspoon of ground pepper mix;
• dessert spoon of vodka, if there is alcohol, better than him;
• two large garlic cloves.
• a quarter of a spoon of red pepper grated in a mortar.
Preparation:
1. In a small bowl, mix the spices with salt. Pour vodka into the mixture, mix.
2. Rub the washed and dried pulp on all sides with a mixture. Put the piece in a food container, cover and clean for cold, 12 hours or more. During this time, it is desirable to turn the meat twice.
3. Then rinse all spices with running water. Dab dry with a piece of towel and rub with garlic chopped on a fine grater.
4. Wrap the seasoned pork in gauze cut so that the fabric fits tightly and put it back in the fridge, and best of all hang it. If it was not possible to suspend, periodically turn the piece so that it stays evenly.
5. In no less than twenty-eight hours the beef will be ready.
Simple recipe for dried pork at home
Ingredients:
• kilogram of chilled or fresh pork;
• a pound of coarse salt;
• garlic head;
• one leaf of laurel;
• peppers: black, pea and the same, ground;
• sage, red pepper, coriander, rosemary.
Preparation:
1. With dried meat, cut off all excess veins, fat, films and cut it into three pieces. Pour about half of the salt on a cutting board or parchment and dip each piece of pork in it on all sides.
2. Fold the flesh-breaded flesh into a deep bowl of suitable size, cover and place for 72 hours in the cold, common compartment of the refrigerator. Once a day, be sure to check if liquid has accumulated in the tank, drain it. Sprinkle with salt if necessary.
3. After the allotted time, remove the pieces of pulp and rinse them from salt in cold water, dry.
4. In one liter of water, dilute 250 grams of salt, add six peppercorns, coriander. Dip lavrushka in a pickle and bring it to boil on an intense heat, then cool to 30 degrees.
5. Pour the dried pieces of pulp with the cooled brine and leave in the refrigerator under the lid for another 72 hours (three days).
6. Place the meat in brine between two smooth planks. Install them with a slight slope and press down on top of the load. You need to wait about six hours to all the moisture from the pulp is gone.
7. For breading, prepare a mixture of chopped garlic and spices. You can, in addition to the spices specified in the recipe, add a little dried herbs to taste.
8. Free the pork from the press and carefully roll the pieces in the spice mixture. Tightly wrap them in a loose, easy-to-let air, cloth, or gauze and place on a shelf in the fridge. No sooner than after 24 hours, change the fabric to dry and soak the beef in the refrigerator for another 48 hours.
9. Store such a product preferably wrapped in parchment or dry thin cloth.
Recipe for pork drying at home in an oven for five hours
Ingredients:
• chilled pork tenderloin - 900 gr .;
• Tabasco sauce - 1.5-2 ml;
• spoon, or a little more, sugar;
• 1 tsp. crushed chili peppers and garlic; • dark soy sauce - 30 ml;
• six juniper berries;
• two teaspoons of a mixture of ground paprika, dried cilantro and black pepper;
• “Worcestershire Sauce” - 40 ml.
Preparation:
1. Wash a piece of pork, dry it well with a towel and place in the freezer for half an hour. Then remove and cut into thin, half-centimeter thickness slices.
2. Mix all the other ingredients in a deep bowl, dip the meat slices into the cooked marinade. Stir and leave for forty minutes.
3. Then, string the pieces on long wooden skewers, place them on the grid, under which you place the baking sheet. The pieces should hang loosely between the bars of the lattice.
4. When all moisture is drained, drain the liquid from the pan and place it back in the oven. Turn on “Convection”, raising the temperature to 80 degrees, pork pork within an hour. Then reduce the heat to 50 degrees and continue cooking for another four hours.
Dried pork at home - cooking tricks and helpful tips
• For curing, it is better to take chilled or fresh flesh. The pork that has been frozen has a lot of moisture when it thaws and loses much of its taste.
• Salt for salting use only coarse salting.
• Before drying, remove moisture from the meat to the maximum. You can even put it under a small yoke for a while.
• If you pry pork in a room, keep in mind that it should be cool and hang pieces of meat in a draft.
• Do not exclude red pepper powder from the spice mixture; it not only adds sharpness, but is also an excellent natural preservative.
