How to dry meat in an electric dryer. Jerky - dried chicken in the dryer

Jerky: the benefits, practicality of snacks and gourmet pleasure

Jerky - jerky, which is prepared from raw marinated meat by drying at a low temperature in a special way. The word “jerky” comes from the Indian word “ch“ arki ”, which translates as“ jerky. ”The tribes of South American Indians dried meat in the sun or over a fire, preserving nutrients and vitamins.

Since refrigerators did not exist, it was also for them as a way to preserve surplus meat. Nowadays, jerky is especially known and appreciated in the USA and Western Europe. Since 1996, jerky has been included in the diet for NASA astronauts for its low weight and high calorie content.

Jerky (jerky) was invented when only a few methods were known to keep food fresh. Drying and salting were the main ones, which was applied to jerky. Corned beef was not very convenient for nomadic tribes, as it completely retained its volume and weight. And the jerky was easy to take with you on the road. Drying of fatty meat was practiced in South America, while the North American Indians fumigated lean meat, which had the characteristic aroma of fire smoke.

To Europe is so simple and uncomplicated, but very useful way cooking jerky brought by the Spaniards, who borrowed it from the South American Quechua tribe when they arrived on the new continent. The Spaniards appreciated the benefits of jerky for long sea voyages. The settlers who went to conquer the New World laid thin slices of meat on the top of the cart, the jerks were dried under the scorching sun for at least three days.

And now there are a lot of fans of jerky meat. These are lovers of hiking, picnics in nature, and those who just love beer, because jerky beef, turkey, venison perfectly complements the taste of the foamy drink. Today's selection of jerky in stores makes it easy to get a pack of jerky. However, like any industrial product, it has a serious drawback: preservatives, flavor enhancers, dyes, and too much salt are added to such meat. That is why for lovers of high-quality and tasty jerky meat, the best option would be to cook jerky yourself using the Isidri dryer. For home-drying, meat can be marinated with your favorite spices for the perfect flavor.

Cooking features

Jerky is a great snack option. Consists of a whole piece of meat, has a long shelf life, the taste has a spicy, tangy. The product will not lose its nutritional properties and at the same time has very small dimensions. The main thing in the process of making jerky is the removal of moisture from the meat, that is, dehydration. In this way, jerky can be cooked in industrial ovens at a low temperature; at home, a frying electric cabinet and an oven are quite suitable. It will become an ideal device for cooking jerky meat. Due to slow drying at a low temperature and excellent air circulation in the dryer, jerky acquires a rich meaty taste and a very beautiful color, and is stored for a long time.

The taste of jerky can vary depending on the ingredients added to the marinade. You can add honey, runny smoke, Tabasco sauce, Dijon mustard, and any seasonings that are suitable for the meat. Therefore, the tastes are salty-smoked, tart, maybe a little sweet. The temperature and drying time of jerky are different, the recipe can be chosen depending on your taste. IN traditional recipe includes a piece of meat and a marinade consisting of soy sauce, garlic powder, black pepper, Worcestershire sauce, onion powder, smoke nut salt. In general, jerky is considered a product made from of various kinds meat, but preference is given to beef marinated in various spices and seasonings. Of course, it's best to cook the jerky yourself. In addition, this is not so difficult to do.

The choice of meat is a defining moment in the preparation of jerky. Any lean meat is suitable: beef, elk, venison, turkey. But pork should be used with caution, as fat interferes with moisture evaporation. The ideal meat for jerky will be a slice of carcass without films and fat. If they are, then the grease and films must be removed. Salt helps inhibit bacterial growth and increases moisture release in meat. But you can replace it with a combination of sauces (Worcester and soy), add a mixture of dry garlic and onions to them. Then the jerky will acquire a very rich spicy taste.

An important factor in the preparation of jerky is the correct air circulation in the dryer. This promotes uniform drying and the gradual release of moisture from the meat during the long drying process. The Isidri dryer will provide optimal air circulation and the jerky will turn out to be incredibly tasty. The thinner the strips of meat are, the longer they can be stored.

Jerky is made from and from minced meat... You can use a piece of meat, just before marinating, you should roll the minced meat out of it. You can also purchase ready-made lean minced meat, but always of good quality.

In this case, the cooking process is slightly different. The minced meat should be frozen for a short time, as it freezes faster. Next, the minced meat is deposited using a pastry bag with a flat nozzle on paper and put in the dryer to cook. The process of preparing minced meat jerky and from a whole piece of meat is completely identical, only it is important not to forget to turn the minced meat jerky to the other side when half of the drying time has passed.

There are some small secrets for making jerky:
1. Before cutting meat, put it in the freezer for a short time. Do not overdo it so as not to turn it into a block of ice, the meat should only slightly freeze for easier slicing.
2. Cut the meat across the grain, otherwise it will be very difficult to chew.
3. The thicker the pieces of meat are, the longer it will take to dry.
4. After mixing all the ingredients for the marinade, the meat is immersed in it, leaving to marinate in the refrigerator for 12 hours or for a day. After this time, you can start drying the jerky.
5. Proper jerky should not be overdried, it bends gently and you can easily break off a slice. When the jerky is taken out of the dryer, it quickly hardens.
6. After drying, the jerky is left at room temperature.
7. You can store jerky in an airtight container for up to six months.

Beneficial features

Meat is necessary for the human body to replenish the amount of protein, which is a building material for the cells of our body. It is nutritious and useful product irreplaceable for humans. For this reason, people try to maintain its distinctive taste qualities... Jerky is a very satisfying and highly concentrated source of nutrients. As a result of uniform long-term exposure to a low temperature during drying, it retains all the proteins, vitamins, amino acids that were in raw meat. Protein from jerky is easily absorbed by the human body.

Jerky is an excellent source of proteins, vitamins, iron, zinc. They are made from lean meat, so these snacks are healthy and very tasty. Can replace sports jerks protein shakes and bars, but the product is free of gluten and preservatives. That is why more and more people are starting to give preference to jerky every day. The absence of preservatives is an important factor for people leading a healthy lifestyle. Long shelf life makes jerkies popular among tourists, and excellent taste, piquant aromas, which are inherent only in jerky, attract lovers of a foamy drink and quick "snacks" to the group of jerky fans. So meat product can be enjoyed without harm to the figure.

Jerky is the best option for a hike

The meat for tourists is necessary product... It quickly saturates the body, helps to recover faster after physical exertion, which is important during a long journey. But meat is the most problematic from the point of view of its preservation during a long hike. It quickly loses its freshness, and it is rather difficult to carry stewed meat with you, and it is quite difficult to find a high-quality product now. Meat snacks cooked in the Ezidri dryer are an excellent option for getting out of this situation.

To ensure the daily intake of human protein in field conditions you need 200 grams of beef stew or 150 grams of sausage, only if the product meets all quality standards and with a protein content of at least 10%. Dried meat only needs 50 grams. On the road, such meat is taken in plastic containers or in fabric bags. And on halts, meat can be simply chewed as an appetizer, as well as added to cereals and soups. When boiled, it will look like fragrant meatballs. In the open air by the fire, jerky meat will go off with a bang. This is a real find for a tourist. In addition, it is quite possible to cook it yourself at home. Only the meat itself, your favorite spices and the Ezidri meat dryer will be needed, with the help of which even a beginner can cope with the preparation of jerky.

Dehydrated meat has a small mass (from a kilogram raw product it turns out only 240 grams of dried), its shelf life is increased to six months. In the absence of water in the meat, bacteria do not multiply, the product will not deteriorate. It all makes jerky good option for long transitions and travels. It is not profitable to take sausage, ham, cutlets on a hike, they take up a lot of space in your backpack and you need to eat them as quickly as possible. Raw smoked meats are stored longer, but they are very expensive and contain a lot of preservatives and fat. The stew will also need to be eaten in one go, because you can't pack it back in the jar.

In ancient times, drying was one of the most effective ways to stockpile meat. If a successful hunter brought large prey (for example, deer or elk), they tried to process a significant part of the carcass so that the meat would not deteriorate and would be stored as long as possible. With strict adherence to technological conditions, the process was safe and provided quite decent taste qualities of the finished product.

A modern housewife does not need to solve everyday problems that were familiar to her distant predecessors. Today, jerky is considered a delicious delicacy that is easy to prepare even for a beginner who is not too sophisticated in culinary tricks. Our article is addressed to those who want to learn how to dry meat properly.

Selection of raw materials and precautions

You can dry beef, horse meat, goat meat, lamb and even pork, as well as poultry (chicken, duck, turkey) and various game. For this kind of preforms, only lean raw materials are suitable, preferably taken from adult animals. To dry meat, choose dense muscle tissue (for example, tenderloin); from poultry carcasses, breasts are most often used for processing. Some experts are skeptical about the possibility of pork drying. The fact is that the density of pig meat is lower, and the fat content is higher than, for example, beef or horse meat, which does not have the best effect on the fermentation process itself. In addition, pork is much more likely to be infected with worm eggs, which can be preserved in the finished delicacy.

To avoid health problems, the following must be learned. During the drying process, the meat is not heat-treated. The only protection against dangerous diseases in this case is salt, which inhibits the vital activity of pathogens. Of course, the products sold by official sellers undergo a sanitary inspection, but this does not mean that the likelihood of the presence of pathogenic organisms in them is completely excluded. If you decide to dry the meat yourself, scrupulously observe all the requirements of the technology (especially the time of salting) and do not purchase raw materials from random suppliers.

If you decide to dry the meat yourself, scrupulously observe all the requirements of the technology (especially the time of salting) and do not purchase raw materials from random suppliers

Preparation of meat and methods of salting it

The meat intended for harvesting must be well washed, dried and cut into not very thick pieces (strips) that do not contain films and layers of fat (400-800 g each). There are three main recipes for how to dry meat at home.

Wet way

The meat is kept in brine and then dried. We offer a detailed recipe:

Dry method

Combined method

The process of curing meat

After you have salted the meat in one of the three ways suggested above, start drying. The first stage is to coat the salted pieces with spices. The spice mixture is prepared to taste. It can include various types of ground peppers (hot red pepper is a natural preservative), sweet paprika, coriander, star anise or mustard seeds, cumin, cloves, caraway seeds, juniper berries, dried garlic and any spicy herbs. Grind the seasonings evenly and rub the pieces of meat with the mixture.

Raw materials are wrapped in cheesecloth (each piece separately) and placed in a clean, dry dish. The meat should lie in the refrigerator for at least 1 week, then take it out and rub it again with the spice mixture. Each piece is wrapped in clean gauze and tied with strong thread so that it can be hung.

Pieces of meat are packed in clean gauze and tied with a strong thread so that they can be hung (drying meat in a suspended state is correct)

To create optimal conditions for fermentation, raw materials must be kept in a dry, cool and well-ventilated place at an optimal temperature of 4 to 25 ℃ (up to 40 ℃ is acceptable). Important: you should not dry meat in the sun.

For poultry, the process ends in a few days (maximum in a week), but it will take from 2 weeks to 1 month to completely wither the strips of beef or horse meat. In the cold season, the meat is best hung on the balcony or ventilated loggia. You can even lay out a small amount of raw materials on the kitchen window (with the window open all the time), but so that the pieces do not touch each other.

In the photo you see hanging pieces of dried meat (no gauze or other fabric, just rolled in spices)

Those who often dry meat on their own make portable dryers, which have special slats or grates for hanging raw materials. In the warm season, keeping the product outdoors is not worth it: it can deteriorate from the heat or suffer from flies. In summer, it is better to bring the meat to readiness directly in the refrigerator by hanging small pieces between the shelves or laying them directly on the grates (in this case, they will often have to be turned over).

How to dry meat in an electric dryer

You can use an oven and dryer to dry meat. With an electric dryer, the process is easier to organize. In this case, the raw materials are immediately cut into slices no more than 1 cm thick.The pieces are kept for about 1 hour in a marinade made from vegetable oil, soy sauce, lemon juice, sugar, mustard and spices (the ingredients are mixed in an arbitrary ratio, as you like). Then the meat is laid out on the trays of the dryer and processed with maximum convection at a temperature of 60 ℃ for 6-8 hours (in the middle of the process, the slices must be turned over). The finished product turns out to be quite soft, but, according to experts, its taste is much inferior to meat dried in the air.

We offer you to watch a video in which the owner tells how he makes jerky at home (drying small pieces of pork and turkey) using an electric dryer.

Storing jerky

Storing jerky meat assumes maximum protection from moisture. Therefore, it is best to place the finished product in a tightly resealable container.

The jerky can be frozen. It will stay in an airtight bag for 10-12 months.

The pieces can be wrapped in parchment or put on paper towels to absorb any condensation. In this form, the meat can be stored in the refrigerator for up to 6 months. Packing the food in airtight bags and placing them in the freezer will preserve the flavor and aroma and remain usable for up to a year.

It is not difficult to dry meat, it is important to preserve it. Storage assumes maximum moisture protection. Therefore, it is best to place the finished product in a tightly resealable container.

Our article is about drying meat at home. In this sense, pork is not the most suitable product (for example, you cannot make jamon at home): it is more often than other types of meat, it is contaminated with "all sorts of nasty things." This means that very careful salting is required to minimize the risks. In addition, pork is much softer and fatter than the meat of other animals and is subject to rotting faster. It turns out that it is unsafe to process it without heating and without a very large amount of salt.
Do you know why religions, originally born in hot countries, are against eating pork? It is ancient sanitary norm, which turned out to be so important that it was reborn as a religious dogma. The point is not that pigs cannot be raised in the desert (they live and breed anywhere). It is important that their meat immediately begins to deteriorate in the heat, which is fraught with severe poisoning.

We hope that our tips on how to dry meat will be useful to you. Please share your experience in the comments.

Video

We offer for viewing a video on the topic of the article.

Text: Emma Murga

autoclave

autoclave recipes! Joke recipes in autoclaves? Here for you!

canning autoclave

Autoclaves for home canning You can visit our online store Fermash. Our managers will help you autoclave be-like your power supply! Here you will find both models of gases, as well as electric (universesal), a mix of 5 to 28 liter cans.

On our site, select all the possible autoclave recipes! Joke recipes in autoclaves? Here for you!

At the earliest of the 19th century, there were the first ones, who were rejected for the addition of thermal processing, canned food in hermetically sealed containers. bacteria with the method of protecting microbiological food at temperatures below the room temperature (15-30 ° C), and even at higher temperatures. food 100 ° C. Sterilization is designated for the trivial preservation of canned products, it is important for the preservation of food value, organoleptic power, lack of longevity. canning autoclave You will significantly change the hour of preparing canned food, you will be guaranteed to know all the bacteria. Recommended for sterilization and packing of any kind of canned food from 0.2 to 3.0 liters of cans with an imprinted or twisted type of clogging.

1. Zapovneni products cans rolled up hermetically.
2. Put balloons into the autoclave - jar to jar, to Golovin. At the bottom of the trees, "I will grate.
3. Fill with water, the yak is guilty of covering the jars with a ball of at least 2 cm.
4. Close the autoclave head and close the bolts.
5. Pump the autoclave into the autoclave by means of a grip up to 1 atm and visually (with extra nice water) or by ear to reconsider the tightness of the unit. ...
6. Heat the water in an autoclave to 110 ° C (the grip will be cold). If the temperature rises to 110 ° C, start the hour and show the jars 50-70 min. But the temperature did not exceed 120 ° C. With this mode of processing, it is possible to reach both the bend of ailing organisms, as well as the taste of the quality of canned food.
7. Take from the fire (vimknuti) and surplus for cooling (it is possible with the help of cold water) to a temperature of not more than 30 ° C.
8. Crumbs of cob will be vise in the autoclave. Open the autoclave, pour water through the hose and remove the jars.

It is necessary to add that the pressure gauge of the autoclave will show a vice at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, the grip of stagnation is due to the temperature of the autoclave heating and about "I’m overwhelmed with kryshkoyu and banks.

Regime sterilization of canned food

Once my husband found in the vastness of the great web in one of his favorite live magazines on the forum of one blogger very handsome and delicious recipe jerky. Since then, every weekend when going to the supermarket for groceries began with the words: "Let's cook !!!" I resisted for a long time and refused to cook it, because I considered it unacceptable to eat "raw" meat, even if it was dried. And yet, her husband's persistence prevailed! Now I'll tell you what came of it ...

1. We decided to try to cook jerky chicken meat at home with a half portion, so that you do not feel sorry for the products if you suddenly do not succeed. So, we bought two fresh chicken breasts. We removed the extra films from them and prepared them for cutting.

2. Also prepared a large head of young and very vigorous garlic.

3. One onion was peeled and cut into quarters. Chopped onions were placed in a container for marinating meat.

4. The chicken breast was cut into strips thin enough, but if your knives allow, cut it even thinner, it will dry faster!

5. We send the meat to the onion and add the marinade.

6. Pass the garlic through a press and put it on the meat.

7. Add vinegar.

8. Watering soy sauce, the landmark is to almost cover the meat.

9. Sprinkle with grilling spices or smoked chicken- which tastes better for you.

11. Now add the mustard and honey.

12. Mix. The chicken is juiced and completely covered with marinade. We put the marinated meat in the refrigerator for 5-6 hours. I put it on all night. I got about 11 hours.

13. In the morning the chicken has absorbed the marinade.

14. Squeeze the pieces lightly chicken breast and put it on the bowl of the dryer.

15. You need to dry for a long time. The husband said at least 10 hours at the highest power. I did everything according to his instructions, but looking in from the dryer after 7 hours of drying, I could not resist and tried a piece - it was just delicious !!! After 10 hours of drying, the meat became very hard, similar to the original idea.

16. I want to note that all the neighbors around learned that we were drying meat, because the aroma was just barbecue! Jerky exit chicken meat turned out to be very small (as it seemed to me initially), but this was enough to treat five of my husband's friends in full. We got an excellent rating, so soon we will try to cook beef in this way. Personally, I really liked this type of camp lunch. The meat is absolutely cooked and unusually tasty. Try it !!!

Meat has a very short shelf life, and if you are planning a long trip to less inhabited places, then you should attend to the preparation of food. After all, dried meat has an almost infinite shelf life, and it is as easy as shelling pears to restore it after drying. Pour a handful of meat into the cooking porridge or soup, and after a few minutes it will return to its usual flavor - juicy and aromatic.

If you really need meat for long storage, then choose non-fatty meat, without veins and skins. Beef, lamb, venison and horse meat are suitable for drying.

Trim the meat off the bone, and cut it into small slices across the grain.

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

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

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

Place the pieces of meat on the wire rack 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 must still be dried until all the moisture has evaporated.

Meat can also be dried in the oven at temperatures up to 70 degrees and with the door ajar.

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

Dried meat in the fresh air.

In Africa, they simply rub the meat with spices and hang it 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 housewives. Huge drying cabinets where you can dry meat not in slices, but more in large pieces are expensive. But if you turn on ingenuity, then you can make a drying cabinet from what is at hand.

A plastic box, a computer cooler, and a grate, 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, you can marinate it in wine, not vinegar. You can use poultry and not very fatty pork. Hang the pieces of meat on hooks or place them on a wire rack and turn on the fan.