Jerky how to cook? Options, suggestions, discussions

[Jerky how to cook? Options, suggestions, discussions]

Jerky how to cook? Options, suggestions, discussions

In this topic, I propose to post your suggestions for drying meat in the dryer.
How to pickle, how much to withstand, what to fear, and so on ...
How long to dry, at what temperature and other nuances ...

And as soon as you choose YOUR way of cooking and drying for yourself - place YOUR AUTHOR'S RECIPE

To help you this topic About salting and drying meat. What to believe and what to fear! we will never forget that meat is delicious, but you also need to be careful, take care of your health and your family

And this thread: Useful tips for using the dryer, recipes, how to use Isidri smarter

Go

Thank you, I will subscribe.

[beef tenderloin]

Recipe recommendations from IZIDRI

We take beef tenderloin cut into pinkie-thick strips and marinate for 7-8 hours in the refrigerator.
Marinade for 500-700 grams of tenderloin:
- Heinz ketchup 1/2 cup
- simple soy sauce - 2-3 tbsp. l.
- ground black pepper and ground ginger - 1/2 tsp each.
fresh garlic - 1-2 cloves

Slightly squeeze the meat from excess moisture and dry it on nets at 60 * C for about 8 hours.

An excellent recipe for freeze-dried meat for hiking, on the road.

[Turkey and rabbit meat]

Turkey and rabbit meat

Option 1.
Marinate strips of meat in an onion-wine marinade like on a shashlik, only a little salty and sweeter.
Dry on nets at 60 * C, pre-roll in ground greens.

Option 2.
In the evening, put the pieces of meat in the marinade-brine, bring to a boil, turn off and leave overnight.
Roll in paprika with herbs in the morning and dry for 6-8 hours.

Subtlety for meat: after 4 hours it is better to turn the pieces over - this way it dries more evenly.

[minced meat]

About minced meat.

After reading the recommendations, I would do this:

Option 1.
Grind the meat on a medium wire rack.
Simmer the minced meat in a pan with a small amount of vegetable oil, until the liquid has completely evaporated and until the meat is cooked.
Spread the minced meat on a pallet (solid, so that it does not fall down) and dry at 60 * C until dry.
You will get a freeze-dried meat product for hiking.
In the future, the minced meat can be restored by adding it to a pot of water and boiling it.

Option 2.
Grind the meat on a medium wire rack and stew the minced meat in a pan with a little vegetable oil until the liquid has completely evaporated and the meat is cooked.
Simmer onions, carrots (on a medium grater), bell peppers in a frying pan in a small amount of oil until the liquid evaporates.
Boil buckwheat porridge so that it is dry (not smear) or rice.
Combine everything in one frying pan, salt, pepper, stir, heat up, make sure there is no excess liquid.
Put the mixture on solid sheets-pallets and cook for about 10-12 hours until dry.
We get a freeze-dried product ready to eat in the form of chips (to chew) or toss it into a pot and cook a little until the juiciness of meat, vegetables and cereals is restored
Others can be sublimated in the same way. cereals (barley, oatmeal) as just porridge, and with vegetables together.

About fish and squid here Fish in marinade, dried in an electric dryer

Ooooh, Tatiana, thanks!
I went to read about the fish.

Oh, it's great that this topic was opened.
It's good that everything will be in one Temko.
Thank you Tanyusha.

Dear golden-handed hostesses! Tell me, does the dryer smell like fish and meat delicacies? How can you then dry berries and fruits there?

[Vera]

Verawhen I was drying the fish I also thought about the smell.And then I just washed the trays in the dishwasher and there was no smell left.

Now I have pork with a kilogram in the refrigerator. Maybe someone did it? So far I've only done chicken.

Girls (And especially Tanya-Admin), can you advise how best to freeze pork?

Now I have pork with a kilogram in the refrigerator. Maybe someone did it? So far I've only done chicken.

Girls (And especially Tanya-Admin), can you advise how best to freeze pork?

We exercise over meat here

Meat in marinade, dried in an electric dryer (Admin)




Dried pork fillet in an electric dryer (kubanochka)




Dried undercap in an electric dryer (kubanochka)

[Tatyana]

Tatyana, Thank you! According to the first recipe, I cooked my chicken (if you remember, I was still half-fainting, long after midnight, I wrote to you in a personal note when it seemed to me "Chef! Fsio is gone! But I missed Kubanochka's recipes! Now I'm going to study!

Thank you!

Tell me, who tried to dry the game? It is delicious?

Someone will be able to tell - will it work or not to make basturma in the dryer? I tried to make jerky, it turned out very tasty) And now they ordered basturma))) I would be grateful for the advice - what kind of meat to buy for basturma and how to make it? It can take longer to dry out to dry-dry ...... And what spices are needed?
I would like to cook in the dryer))) I wonder if it is possible?

and here is my meat. came to brag. own recipes - homemade. without any nitrites and glutamates. instead of them, sorry, alcohol and water. with the help of the dryer, the process has been accelerated many times! and how I lived without her. salting 3 days. drying a little over a day. ripening day. super! I do not know what will convey the color of the monitor, but there is not even a hint of dampness.

by the way, a sausage without a womb and a shell. just kneaded well and rolled on a sushi mat. it turns out great and is cut thinly.


and the cost price without the purchased worm is two times less. pictured raw / ready.



chicken file is just a song !!!!



pork fillet is especially loved by children



I keep everything in the refrigerator, in a tray without a lid, wrapped in paper.


one thing is bad - jerky is no longer a long-awaited delicacy for mine!

and here is my meat. came to brag. own recipes - homemade. without any nitrites and glutamates. instead of them, sorry, alcohol with water

Irina, and you can learn more about how to make such beauty, I also want to try

Irina, and you can learn more about how to make such beauty, I also want to try

Well, depending on what you liked. order (waiter smiley)

[Ira]

Iragood experience with sausage in dryer
It is advisable to issue the author's recipe - questions and comments will sprinkle

[Ira]

Iragood experience with sausage in dryer
It is advisable to issue the author's recipe - questions and comments will sprinkle

Tanyusha, definitely next time. So far, everything was by sight - to understand the technology.

Irina, I really liked the sausage and the pork file. So tell me how to do it

Zhdemssss ...
Only until the "next time" comes, this topic will be overgrown with questions, and you have to answer.

It seems to me that the topic can already be done now, at least by eye, in order to begin to understand sausage scraps slices

Zhdemssss ...
Only until the "next time" comes, this topic will be overgrown with questions, and you have to answer.

It seems to me that the topic can already be done now, at least by eye, in order to begin to understand sausage scraps slices

Tanya, is this not a topic? I did a couple of topics without pictures - silence. Don't worry - my meat is eaten even after dessert. So don't wait long.

Ok, we wait ... after the compote

... after compote

no .... chocolate Snickers

Added Thursday, 07 Jul 2016, 10:33

Irina, I really liked the sausage and the pork file.So tell me how to do it

Kira, about pork. Sprinkle the file with salt and sugar for three days. current with salt and sugar. about a kilogram of a spoon two teaspoons of this and that. pour on top with two tablespoons of alcohol. do not cover with anything. turn daily. I did not drain the water as the salt was very coarse and dissolved slowly. then shake off the salt and dab well with a towel. crush the spices. I only respect: black, fragrant,
cumin, coriander and nutmeg. plus garlic on a crush. grease well and for another day. then shake off and dry at 58 hours 6-10. turning. then until ready at 35. but my drying is a beast! now wrap in paper and for another day in the refrigerator - to mature.
about the sausage. I have a pork shoulder. cut finely. sprinkled with salt and sugar in the same proportions. plus again alcohol. mixed and refrigerated. a day is worth it. mix once. the next day I try it for salt. if not enough - I add. plus spices and garlic. the composition is the same. in the refrigerator overnight. then ice (about a kilogram of 10 10 g cubes) into a blender until it snows. into the meat and stir with a hook for 10 minutes. then in the cold for 5 minutes and stir for another 10 minutes. focus on the type of threads. sushi mat (I just have a cane mat) in a bag. moisten quite a bit of it and your hands. stack and roll meat, tamping well and tightly. to dry the cobbles overnight at 35 turning.
the proportions are conditional. a landmark in taste and appearance. when I work out sensibly - I will expose the recipe.

[How to dry meat on hikes or trips]

Drying meat on a hike



How to dry meat on hikes or trips


How to dry meat, fish, etc. with a dryer.


Dried Camping Meat.


Boiled and dried meat for a hike

[Dried chicken]

Thank you very much for such a great theme!
I also want to share a recipe for dried meat for the hike.
Although he can be eaten just like that (instead of chips), we take him with us on hikes, it is convenient to have a snack.

Dried chicken
1. Cut the chicken breast into slices (1 kg)
2. Knead the seasoning: ground karindr (1 tbsp. Spoon), salt (1 tbsp. Spoon), coarse grinding (1 tbsp. Spoon, 0.5 tablespoon can be used)
3. Spread the chicken in layers in a plastic container. Sprinkle each layer with seasoning and sprinkle with apple cider vinegar
4. Marinate meat for 8 hours
5. Then put the meat in the dryer and leave for 10 hours.
The dried meat is ready. Simple, fast and delicious.

[Nastya]

Nastya, Thank you!
And if you still cook and issue a separate author's recipe, it will turn out super

I subscribe and that summer: humid, hot, midges and flies; I stopped making raw-dried meat, I'm just afraid to hang it behind the stove for 3-5 days under such conditions - it starts to smell, but I have a dryer - travola

[Anastasiay]

Very good temka, necessary.
Anastasiay, I liked the recipe, but it is not clear at what temperature to dry.

And I want to visit you in Temka! Sukhovey M8 has been living with me for several days. I dried apples, peppers, today plums are being dried ...
And now I came to learn, read an interesting topic!)))

[Mandraik Ludmila]

Mandraik Ludmila, I have been drying the dryer for the third year, but I started making meat only this year. Thanks to Irishka-Tumanchik, she encouraged me with her tempting recipes.

Wow, I love jerky with beer! but I want sushi, what would be like an appetizer to the foam, can someone tell me how best to cook, how long and in what marinade chicken, pork and beef (Veterok dryer). I will be very grateful!!!

With beer and vodka it will be just right

Buffalo carpaccio (beef). Raw-cured veal (bresaola) (Admin)

And here for the dryer
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431513.0

Thank you very much! : rose: today I will marinate chicken and beef, and tomorrow put in the dryer. I will definitely try the first recipe

Posted Monday 22 Aug 2016 12:56 PM

and can you still advise? dryer that Veterok ... and modes 30-45, 45-55, 55-70, which will be better? tell me your opinion

An interesting Temka, I just bought a dryer, I will study it.

and can you still advise? dryer that Veterok ...and modes 30-45, 45-55, 55-70, which will be better? tell me your opinion

I do not have a dryer Veterok
Follow the link above, where are the dryers and there advise how to dry meat better

Thank you, I just thought that you were guided by degrees c

[Anastasiay]

Very good temka, necessary.
Anastasiay, I liked the recipe, but it is not clear at what temperature to dry.

I turn on my "Breeze" to the maximum and dry
From time to time I turn it over and watch it not dry out.

I also got to the meat. I dried chicken fillet (marinated for a day in soy sauce and spices) and tried it immediately and chopped and whole breast. I liked what was cut more - my husband said that there was just not enough beer))))
But I had such a question - purchased chicken, although it is pickled, is not really heat treated during the drying process, but dries in the region of 6-8 hours. What do you think is there in terms of harmful bacteria and the like?

Soy sauce, spices, hot chili peppers, hot marinades are preservatives.
When drying, T * reaches 60 * this is normal for drying, and at the same time the meat is dehydrated.

But if you are afraid ... no and no trial

[Romchka]

Romchka, dear, probably, so the Soviet people did not study the classics of Marxism-Leninism, as the Khlebnyi people study Your achievements with zeal, pleasure and endless gratitude. One word - GURU And not only Khlebny
She brought the first brags in the development of an electric dryer. In Your footsteps and commandments

Meat pickled (5 days in the refrigerator) in barbecue and salt spices:


Cooked 6h20min. at 250 ° 3 hours after the start of cooking, turned the meat over in another side:

All:

You can help yourself:

Next time I want to try the pre-steamed option as the recipe advises Kubanochka, Lena:

Dried undercap in an electric dryer (kubanochka)

And I also cooked such meat:

Dried veal in cherry marinade (Travola KYS-333B electric dryer) (Marysia27)

Romochka,

[Marysia]

Marysia, do not lead into a sin I do not eat meat, from the word "absolutely" and no

You will look at your photos, and you want to run after the meat and repeat after you, it's so beautifully executed!

Delicious recipes with meat for you, you are doing great

AND THANKS for the kind words! Nice to read

[Romochka,]

I don't eat meat, ..

Romochka, but how you cook!

[Romochka,]

Romochka, but how you cook!

Well, not all houses have to share my views