Raw meat at home: the recipe for cooking. How to make raw meat at home?

All varieties of dried meat to taste significantly exceed the more purchased sausages. However, they surpass them in the same way in prices. Therefore lovers of deliciously pass with sadness past tempting show-windows, allowing themselves this luxury only on great holidays. But gourmands in vain limit themselves in their favorite dish, because making raw meat at home is not so difficult. Of course, you will have to wait - the process is quite long. However, you will be able to regulate the gustatory subtleties, adding spices that you like, and removing those that you do not like. In addition, raw meat, at home and made with love, will certainly be from quality sources and with an expired shelf life.

Just wilting raw beef, poultry or pork can only one who has special equipment. The rest must first pick the meat.

"Wet" drying

Homemade cooking of raw meat begins with its salting. Let's start with a traditional brine method. It will take about a liter for every half a kilo of meat. The water boils, salt dissolves in it (two with a spoonful of a spoonful per liter), a little sugar is added, along the canteen a full spoonful of red and black pepper, peppercorns and bay leaves are like salted cucumbers. Boil three minutes - turns off and cool. The bay leaf should be discarded - it will add bitterness and not too pleasant smell. Meat is medium-sliced, dropped into the brine and left in it for five hours right in the kitchen. Then put in the cool for three days. Then the liquid is decanted, and the meat is put under the press, until the moisture ceases to appear, after which a mixture of red and black pepper is added to it (other spices can also be introduced). Slices turn into a clean gauze, put in a closing jar and put for a week in the fridge. During this time they will qualitatively marinate. Meat again rubbed with spices, wrapped in a clean cut and hung in a dry place, where it will not interfere. A week later, raw meat (at home, reached the required condition) is served on the table. In the fridge, it will not deteriorate for three months.

"Dry" way

This option, how to make raw meat at home, is usually chosen by those who believe that beef (pork / poultry) is too impure in brine to use unnecessary moisture. Take a one-piece piece and rub very carefully with a mixture of spices from two spoons of salt, one sugar, halves of black coarse ground pepper, the same number of mashed juniper berries, and crushed seven laurel leaves (all calculated per kilo of raw material). The future raw meat is wrapped tightly in a food film, a heavy weight is put on it, and the whole structure is cleaned in the refrigerator for at least a week. Regularly it is necessary to drain the meat juice, otherwise the product may deteriorate. Then the slice is dried, rubbed with the same composition of seasonings, laid out on the grate and hides back for two weeks. Turn at least once every two days! Ready-made raw meat wrapped in paper or retracted into a paper bag. We pay attention: cooked on this method, it "will live" in the refrigerator no longer than a month.

Spicy beef jerky

So far we have considered, so to speak, the basics. On them you can cook any raw meat at home. However, there are many refinements, using which, you can get a more delicious treat. For example, with beef, you can do otherwise - the result will be much more fragrant and "ripen" faster. Take a large piece of meat, cleaned of excess veins and cut along the entire slice in thin strips - 5 centimeters, not thicker. In boiling water (2 liters) are laid 10 washed large sheets of black currant, two "burdock" horseradish, a pair of cinnamon sticks, a full spoon of sliced ginger, 400 grams of salt, bay leaves and bell peppers. This amount of brine is enough for as much as 10 kilos of beef. The trick is that pieces of meat are lowered into the brine for three minutes, then cooled, strained and suspended in gauze pouches for 10 days in a dry and dark place. Temperature is not so important as good ventilation and lack of light.

Quick drying

It is possible and with the help of an oven to get raw meat. The recipe assumes cutting of beef in very small pieces (somewhere 5 x 5 cm). And before the main treatment, the washed and dried meat is taken to the freezer to be cut more easily and smoothly. It makes a sprinkle of salt (60 g), ground black pepper (10 g) and red spicy (5 g). Beef cubes are rolled in it, left for 10 minutes for soaking with spices and laid out on a grate so that they do not touch. The oven is heated to 40 degrees, the grating is placed in it and left for drying for half a day.

Let's Grill on the Grill

For this method, beef will have to be cut even finer - two centimeters wide, and shorter stripes - along the length of the grill grill. Spices (cinnamon, black pepper, red pepper, salt) are mixed in a ratio of 2: 5: 5: 60. The mixture is rubbed all the pieces, laid out spaced on the grate and dried for about seven hours. The disadvantage that such raw meat possesses is a short shelf life. Two weeks, no more. However, it is eaten much faster. In the same way you can dry pork, but instead of red pepper takes cumin, and meat is selected more often.

Raw pork

The majority of the people are sure that it is contraindicated to pork: it is said that it is fatty, it is not completely impregnated and quickly disappears. You do not know how to cook it! In our opinion, the only drawback that pork (raw meat) has, prepared at home, is that it will not be able to make a large piece of it. But if you cut it in small slices, you will get delicious! Pieces should not be larger than 4 centimeters. Each falls in a mixture of coriander, a set of Italian or other herbs, white and black pepper (their amount is left to your discretion), a tablespoon of large salt and tea - sugar. All this is enough for half a kilogram of pork. Pieces are folded into the tray, spattered moderately with vodka (half the stack is enough) and 14 hours are settled on the bottom shelf of the refrigerator. The juice must be drained! Then the excess liquid is removed, and the marinated meat in the gauze pouch is hung on the eaves in the kitchen for one and a half to two weeks. Lacoste on health!

Dried chicken

It is also possible to cook raw meat from a bird. Recipe, again, special difficulties should not cause. The simplest of the possible options is: the carcass of any size is taken, carefully rubbed with salt inside and outside, wrapped in parchment (in the absence of it - it is possible to cellophane, but it will have to be ventilated), tightened with string and suspended in a pantry (or in the garage, if there does not stink Gasoline, in fact, anywhere, if only it was dark and cool). After a couple of months you can eat. And can be stored up to three years.

Dried chicken with garlic

It is clear that the method described above is rather a method of harvesting, rather than preparing a treat. If you want a delicious, you'll have to try, because you can cook chicken's raw meat only separately from its backbone. That is, the carcass will have to be thoroughly washed and separated all the meat parts from the bony ones. The flesh is cut with thin strips, the garlic is finely chopped and ground in a mortar with salt at the rate of half a cup of the last to the head of garlic. This mixture is rubbed strips, laid out in bags (our people recommend old, but clean kapron socks) and hang out in the warmth, but in a draft for 10 days.

Juniper chicken thighs

Many in their childhood dreamed that scientists brought out chickens with ten legs - then the delicious body parts would get to the children more. Those who have remained faithful to children's ideas and have not exchanged them for the rules of dietary nutrition are our recipe.

We take the whole leg, and we rub it abundantly with salt (10 grams of legs - 300 grams of salt) mixed with cinnamon (a teaspoon) and sugar (5 tablespoons). All the wealth is laid out in a voluminous vessel, it is interspersed with juniper berries (1/5 kg). Another 300 g of salt dissolves in hot water (10 liters) and boiled with cloves and peppercorns. Stretched solution poured into the legs, they put a heavy press for 3 hours. At the end of the millet, the whole leg is decanted, soaked and the month is dried in a cool enough (about 10 degrees) room. That's when happiness comes!