How to cook jerky in an electric dryer.  Preparation of beef jerky in the Ezidri dryer

But also meat. Since ancient times, mankind has used various methods to preserve food supplies. The meat was salted, dried, dried. Dried or dried meat is indispensable in any hike, including the modern one. In addition, this product will serve as an excellent snack at any feast. The main thing is to follow the rules and use meat suitable for drying.

How to dry meat

This product is distinguished by its delicious taste and satiety. Now it is used as a snack and on hiking trips. In the campaign, it is indispensable for its nutritional value, low weight and ease of preparation.

It can be eaten as a snack with breadcrumbs, it can be added to soup or thick dishes. Unlike canned food, there are no metal cans left from its use, which, in addition to their weight, which you have to carry on your back and also poorly decompose in natural conditions.

For drying, you need meat with a minimum fat content. If such a piece could not be found, you should cut the fat from what is. It will not work to dry chicken and pork meat, hard beef or pork is best.

It is necessary to divide the tenderloin into portioned pieces, the thickness should be about a centimeter. If the cut is thicker, the cooking time will increase. It is best to cut the meat across the grain. This is necessary to facilitate its use in finished form.

The product is marinated before drying. A mixture of peppers, salt, herbs is ideal. Pieces are coated with this composition and filled with water. In this form, the meat should spend three days. This is necessary so that the product is completely saturated with salt and seasonings. By the way, dried meat cannot be salted - it absorbs only a certain part of the salt.

After the preparatory work, you can proceed directly to drying.

How to dry meat at home

You can string the cut pieces on a thread and hang them over a heat source. However, this type of drying has huge disadvantages. First of all, such drying will take several days. In addition, the apartment will spread the smell, not always pleasant. Cured meat attracts various insects, such as flies.

It is not necessary to say that the product becomes unfit for consumption after it has been processed by flies. Therefore, you can use modern appliances, reducing the drying process itself and saving yourself and your household a lot of nerves, without hanging meat garlands around the kitchen.

In the oven

To do this, it warms up to seventy degrees. The meat pieces should not touch each other. The oven lid must not be closed to allow moisture to escape. Otherwise, the meat will be baked and not dried. With the help of the oven, the meat is dried in just a day. If you do not bring the process to the end, the meat will turn out to be dried.

And such a product has a much shorter shelf life. It should be consumed within a week and is best kept in a cool place. In the campaign, jerky will attract animals, who also want to enjoy it.

For a hike

If the meat is dried for a hike, you need to be critical of its dryness. Finished pieces are hard and practically do not bend. Only one insufficiently dried piece can spoil the entire portion. And on a campaign, this is fraught with a hunger strike, which will not only ruin everyone's mood, but can also disrupt the expedition.

After all, food is a source of energy, which is spent much more intensively on a hike than in ordinary life. And exhausted people will not be able to continue the campaign at the right pace.

There are many recipes for marinade for meat, some are suitable for a hike. You can also use this: for two kilograms of meat, half a liter of apple cider vinegar, spices and salt. Pieces are cut about half a centimeter by five in size. All ingredients for the marinade are mixed and poured with warm water.

This is necessary for the salt to dissolve. Then the meat is poured with this mixture and marinated for several hours. After that, the pieces can be laid out on a baking sheet and put in the oven. At a temperature of two hundred degrees, the meat will be ready in 2 hours, at a lower temperature, respectively, longer. The oven door must be ajar.

Meat has a very short shelf life, and if you are planning a long trip to sparsely populated places, then you should take care of preparing food. After all, dried meat has an almost infinite shelf life, and restoring it after drying is as easy as shelling pears. Pour a handful of meat into the cooking porridge or soup, and in a few minutes it will again become as before - juicy and fragrant.

If you really need meat for long-term storage, then choose non-fatty meat, without veins and skins. Suitable for drying beef, lamb, venison and horse meat.

Trim the meat from the bone, and cut it into small plates across the grain.

Try to keep the sizes of the plates more or less the same, so the meat will dry more evenly.

The next step is marinating the meat. Do you like barbecue? So, here you need to cook exactly the same marinade, with the same spices. Pour the meat with marinade, and leave for a day in the refrigerator.

When the meat is marinated, you need to drain the liquid. You can simply put the meat on a sieve and wait, or forcefully squeeze it out under oppression.

Arrange the pieces of meat on the grates of the electric dryer, set the temperature to 70 degrees, and turn it over from time to time. In principle, after 3 hours the meat can already be eaten, but for long-term storage it needs to be dried more until all the moisture has evaporated.

Also, meat can be dried in the oven, at temperatures up to 70 degrees and with the door ajar.

Meat dried in this way is very tasty, but not everyone can handle it, so let's consider another way of drying meat. It is called "African", although many peoples ascribe to themselves the primacy of the invention of this dish.

Dried meat outdoors.

In Africa, meat is simply rubbed with spices and hung out on the street. The hot sun and wind do their job in a couple of days.

The method is good, but not suitable for our hostesses. Huge drying cabinets, where you can dry meat not in plates, but in larger pieces, are expensive. But after all, if you turn on your ingenuity, then you can make a drying cabinet from what is at hand.

A plastic box, a cooler from a computer, and a grill, that's all you need for a drying cabinet.

The method of drying is the same as when drying meat in slices, but since this meat is not intended for long-term storage, it can be marinated in wine, and not in vinegar. You can use poultry meat, and not very fatty pork. Hang the pieces of meat on hooks, or place them on a wire rack, and turn on the fan.

autoclave

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autoclave for canning

Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.

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At the beginning of the 19th century, the first came, discarded for additional thermal processing, canned food in airtight containers. Ale thermal processing and now is the most common method of preparing canned food. Sterilization is one of the main technological stages. Sterilization of canned food in the thermal processing of the product, as a safe death bacteria with the method of zabіgannja mikrobiologichnogo psuvannya at temperatures pomirnoy climate (15-30 ° C), and even at more high temperatures. preserves at a temperature of 120 ° C, inod higher than 100 ° C. Sterilization is recognized for the trivial preservation of canned products, it is due to the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.

1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave again up to a vice of 1 atm and visually (for additional miles of water), or by ear, check the tightness of the day. vise in the autoclave itself and in the middle of the cans .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. This mode of processing reaches both the death of disease-bearing organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (it is possible with additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.

It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.

Modes of sterilization of preserves

Drying as a way of harvesting meat for long-term storage is used in the cuisines of different peoples of the world. There are many recipes, but the essence of the technology is the same. The meat is first soaked in brine, then air-dried for several days. Dried chicken breast is prepared according to the same principle as pork, beef, horse meat, etc. The difference is only in the ingredients for the marinade (dry or liquid) and the duration of drying.

At home, withering chicken is as easy as shelling pears. To prepare a delicious delicacy, you do not need any special expensive products. The time for preparing and processing the ingredients will take at most 20 minutes, regardless of the recipe. The remaining stages of drying (pickling, drying) take place without human intervention.

It will be possible to enjoy the delicacy no earlier than in 3-7 days. Although the result is worth it. However, for the most impatient, there are ways to quickly dry chicken fillet, involving heat treatment product in an oven or electric dryer.

Preparatory stage

Chicken breast is not cooked before drying. Therefore, the choice of meat must be approached with the utmost responsibility.

When buying a fillet or a whole chicken in the market, in the supermarket, the first thing to do is to make sure the product is fresh. Poultry meat should be light, pale pink, without bruising, third-party inclusions. The smell is pleasant, slightly sweet. It is advisable to buy steam (chilled) chicken. Frozen meat loses juices and at least a little, but in taste it is worse than fresh meat.

Before salting chicken breast fillet - remove the skin, cut out the keel bone. Fillet for ease of processing is divided in half.

A mandatory step for any recipe for dried chicken breast is stripping meat from films, fat, tendons. After the fillets are washed and blotted from excess moisture with paper towels.

Spices for marinating chicken meat before drying are chosen at your discretion. You can limit yourself to only salt, red and black ground peppers. Or marinate the breast in a mixture of seasonings. Oregano, marjoram, basil, cumin, paprika, turmeric, suneli hops, and garlic go well with dietary meats.

Alcohol, which is often added to homemade dry-cured sausages and meat, acts solely as a preservative. It does not add any taste or smell to the finished product, but it significantly prolongs its shelf life.

How to cook Dried Chicken Breast: Basic Recipe

A simple set of spices and a minimum of time spent. The meat is juicy, tender, moderately salty and spicy.

For 450 g chicken fillet:

• 30 g of kitchen salt;
• 1 tsp each of paprika, black and red pepper (ready ground spices);
• 2 cloves of garlic.

10 minutes for food processing. Marinating - 24 hours. Drying - 72 hours.

Nutritional value of 100 g (in grams): proteins - 21.62; fats - 1.83; carbohydrates - 1.31. calories - 108.42 kcal.

Recipe:

1. Prepared for pickling chicken fillet roll in a mixture of salt and pepper. Rub the spices well into the meat.
2. The breast is placed in a sudok, tightened with cling film. Place in the refrigerator to marinate for a day. During this time, the fillet pieces are turned over 5-8 times for uniform salting.
3. The pickled breast is washed under a stream of cool water to remove excess salt. Soak with paper towels. Rubbed with chopped garlic and ground sweet paprika.
4. Pieces of meat are individually wrapped in a double layer of gauze or placed in a canvas bag. Tie with thin twine.
5. The chicken breast prepared for drying is hung in a dark, cool, ventilated room. Dry for three days. Or a simplified version - fix the chicken fillet on the inside of the refrigerator door. The effect is the same.

After the allotted time, the delicacy dried chicken can be tasted. When serving, the meat is cut into thin slices.

Dried chicken breast marinated with cognac

Since alcohol is needed only as a preservative for meat, for the preparation of dried chicken, you can use not only cognac, but also brandy, vodka, good moonshine, tequila. The main thing is that the strength of the drink is not lower than 40 degrees. The recipe itself is more than simple.

For 900 g chicken fillet (2 breasts):

• 250 g of kitchen salt;
• 50 g of sugar;
• 70 g of cognac;
• 1 st. l paprika;
• Mixture ground spices- thyme, rosemary, bay leaf, black pepper 1 tsp each. everyone.

10 minutes for food processing. Marinating - 24 hours. Drying - from 2 to 7 days.

Nutritional value of 100 g (in grams): proteins - 16.62; fats - 1.50; carbohydrates - 4.82. calories - 112.56 kcal.

Recipe:

1. The breast is prepared by the standard method.
2. Spices are mixed in one bowl with salt and sugar. Pour in cognac. Stir.
3. The third part of the marinade is poured into a container in which the breast will be marinated. Lay the meat on top of the spices.
4. Top the chicken with the remaining mixture.
5. The subsequent stages of the process of curing chicken breast with cognac repeat the basic recipe.

The finished delicacy is stored on the middle shelf of the refrigerator. Served in the form of thin slices with beer, as an appetizer. Used to make canapés and sandwiches.

Express recipe for dried chicken breast in the oven

The advantage of this drying method is speed. The fragrant dried chicken meat blown with warm air will be ready to eat in just a few hours. Plus, in the oven, the fillet is covered with a thin golden crust, and inside it remains just as juicy and tender.

For 1350 g fillet (3 breasts):

• 1 tsp kitchen salt;
• a pinch of ready-made seasoning for chicken or a mixture of different (optional) spices;
• 3 cloves of garlic.

5 minutes for food processing. Marinating - 8 hours. Drying - 5 hours.

Nutritional value of 100 g (in grams): proteins - 23.14; fats - 1.87; carbohydrates - 0.83. calories - 112 kcal.

Recipe:

1. The chicken breast prepared for pickling is rubbed with a mixture of salt, selected seasonings and spices, chopped garlic (can be replaced fresh vegetable to dry).
2. The fillets are placed in a bowl with a lid. Leave in the refrigerator for 3 hours. During this time, the meat is shaken several times to evenly distribute the marinade.
3. Salted meat is not washed, but only dried with napkins, removing the released juice. The fillet pieces are threaded through the grate and secured with wooden skewers in a hanging position.
4. The meat rack is placed on the very top of the oven. A baking sheet is placed down to collect the juice dripping from the chicken.

The oven is turned on at 80 degrees in convection mode. Chicken fillet is dried for 5 hours. Remove from the grill when the pieces of meat have cooled completely.

How to dry chicken breast in an electric dryer

Another simple and fast way obtaining a delicious delicacy from white chicken meat. In an electric dryer for vegetables and fruits, the breast marinated in soy sauce is not only dried, but also dried. Therefore, the output is something similar to snacks.

For 4 kg of chicken fillet (for a complete laying of an electric dryer):

• 60 g of salt;
• a head of garlic;
• black ground pepper taste;
• 150 ml soy sauce.

5 minutes for food processing. Marinating - 8 hours + 3 hours. Drying - 6 hours.

Nutritional value of 100 g (in grams): proteins - 22.48; fats - 1.80; carbohydrates - 0.90. calories- 109.57 kcal.

Recipe:

1. Chicken fillet prepared for salting is placed in the freezer for an hour to make it easier to cut the meat. Then the frozen fillet is cut into slices 5 mm thick.
2. Place the chicken pieces in a bowl. Sprinkle with a mixture of salt, pepper, chopped garlic. Marinate for 8 hours, stirring every 2 hours.
3. Add to meat marinade soy sauce. Stir. Return to the refrigerator for another 3 hours.
4. Strips of chicken breast are laid out on the grate of an electric dryer so that the slices lie flat and do not twist.
5. The device is turned on 60 degrees. Dry the chicken fillet for 6 hours.

Dried meat is removed from the grates when it has cooled to room temperature. At the output of 4 kg of chicken fillet, a little more than 1500 g of dried chicken snacks with an incomparable taste are obtained.

video recipe

• In order for the chicken meat not only to wither, but also to dry slightly, it is hung out in the sun, wrapped in several layers of gauze. Fillet dried in a refrigerator is softer, moister.
• To speed up the cooking process of dried chicken breast, it is recommended to cut large pieces of fillet into slices. Small pieces of meat will be ready to eat in 2 days.
• Ready dried chicken breast can be stored for 2 weeks at room temperature and a month in the refrigerator. To prevent mold, the meat is wrapped in food paper or linen. It is not recommended to store dried breast for a long time in cling film, cellophane, polyethylene.
• Usually dried meat is served as a snack, cut into thin translucent slices. Homemade chicken fillet can also be used as one of the main ingredients in light salads with butter dressing.

Dried meat is a very nutritious product that can be stored for a long time, provided that it is well packaged. One piece of such a product is enough for a person for half a day. The meat gradually swells in the stomach and is digested, the feeling of hunger does not appear for a long time. But there will be a slight thirst due to the process of absorbing the liquid, although this is nothing to worry about.

Dried meat

Such meat is a wonderful product for lovers of hiking and extreme conditions, athletes. They are very easy and quick to eat on the go, and at the same time it will provide you with a quick surge of strength and energy. And it means a lot in field conditions.

In addition, dried meat can be easily turned into regular meat. To do this, it is enough to fill it hot water and leave for an hour until it returns to its previous state. Or you can just add a piece of such a product when cooking soup.

How to cook dried meat

At home, it is quite simple to prepare it. This is an easy process. Lamb is well suited for this and better not to take it. It does not produce a normal product.

Of course, the meat must be fresh. This is the main condition. In addition, it should be completely non-greasy, without streaks.

Beef should be cut into pieces. It is better if their thickness is no more than one centimeter. But even if you get thicker pieces, it's okay. It just takes longer to cook.

The thinner you cut it, the faster the meat will dry out. Even when preparing, you need to consider for what purposes you are preparing such a product. If you will use it at home, then feel free to make thick pieces. But if you are going to take it on a hike, then the pieces must certainly be thin. This will facilitate the process of its use on the road. Agree that a thick piece will be difficult to gnaw.

Dried Meat: Homemade Recipe

The meat must be cut across the fibers so that later they do not interfere so much during the meal. We put the prepared pieces in a bowl, and we ourselves begin to prepare the brine, which we will need further.

To prepare it, we need a mixture of peppers. You can purchase a set of a combination of several of its types: red, black, white, green. But you can also independently obtain such a mixture by grinding individual species in a coffee grinder. The result will not be worse. We will also need salt, bay leaf, soy sauce, sugar and boiling water.

For two kilograms of beef, the amount of ingredients will be as follows:

1. Two full teaspoons of table salt.
2. Also two teaspoons of a mixture of peppers.
3. Fifty milliliters of soy sauce will be enough.
4. A teaspoon of granulated sugar.
5. A few chopped bay leaves.
6. You can also add some herbs for meat.

We mix all these ingredients in one bowl and pour a glass of boiling water. The resulting solution must be stirred so that the salt is completely dissolved.

Next, pour our meat with brine, mix everything so that each piece gets its portion of salt and spices. We cover the pan with a lid, it should not receive excess air. And we send it to the refrigerator for three days. During this time, the meat will soften, soaked with salt and spices.

Sugar makes the taste of meat more tender, enhancing its flavor. Salt provides protection against the development of microorganisms. And the soy sauce gives it a special flavor. With it, dried meat at home is much tastier.

Dry meat

There is a special dryer for meat, which will facilitate the process of cooking at home. After the beef has lain in the brine, it can be placed in the dryer. And you can cook dried meat with the help of the oven. In any case, a good result is obtained.

If you have a meat dryer, place the beef pieces on wire racks. The bottom layer of meat can be stacked with larger pieces, as it dries out faster.

Drying in the oven

If you decide to cook dried meat in the oven, then this is done as follows.

The oven must be preheated to seventy degrees. Beef should be cooked until completely dry. In the process, the oven must be kept slightly ajar, as the moisture will need to go somewhere.

Remember that the meat is dried with the gas turned off. Periodically, a baking sheet with beef must be taken out, and the oven must be heated. Then return the meat back to its place.

Drying will take about a day. If you cook the meat less, then it will simply lose some of the moisture, but will not dry out completely. You'll get It won't keep very long. Although it is quite suitable for a two-week trip. At first, it will be possible to eat it without additional cooking, but after a week and a half it is better to use it for making soups or for frying.

For long-term storage without a refrigerator, the meat should dry out to a stone state. The optimum temperature for the cooking process is seventy degrees. It should not be exceeded, but also reduced. At high temperatures, the meat can be fried to an unacceptable state.

You need to store dried meat in a dry place without access to air in the dark. This is a very important condition. The best option would be to pack it either in plastic bags or glass jars.

• Thinly sliced ​​meat dries out faster and is more convenient to eat while hiking.
• Ready beef can be held on paper for about a day before packaging. This is done in order to evaporate moisture. As experience shows, this increases the shelf life of meat without a refrigerator. And in weather conditions it is very important.
• While in the oven, you can place a baking sheet under the wire rack. This will help keep it clean. In addition, the entire oven will have to be washed, as it retains the smell steadily.
• Gnawing on ready-made slices of dried meat is very tasty. But you need to be careful and take care of your teeth.

Instead of an afterword

Many people want to learn how to cook dried meat. What is the name, meanwhile, of such a product, not everyone knows. Such meat is called basturma. Currently, it is considered almost a delicacy, although it was originally invented as a hiking food option for shepherds, hunters who did not return home for a long time and were forced to take a supply of food with them. And such meat was very convenient in storage and quite high-calorie.