How to dry meat in an electric dryer. How to dry meat in a vegetable dryer: tips and recipes

What kind of meat can be dried and what is the name of the dried meat?

In fact, various types of meat can be dried - both in a dryer and in other ways. Although there is a very widespread opinion that it is better to dry-cure beef and venison (in a dryer). But it is better not to cook chicken or other poultry meat in this device. Because it will turn out too dry. But in practice it has been repeatedly proven that any meat can be dried in a dryer.

There are several recipes that allow you to deliciously dry meat in an electric dryer. And each type of dried product has its own name. The most commonly heard names are basturma, bresaola and sujuk.

Basturma is dried beef. Sujuk is made from pork, lamb and goat. Bresaola is a cured ham made from young beef. The marinade for such dishes is prepared differently, and for bresaola, wine is the ideal option.

The finished type of dried meat is usually cut into thin slices and served as an appetizer with many drinks.

Dried meat (jerky) – Foodclub – culinary recipes with step-by-step photographs – LJ

Wikipedia tells us that jerks are pieces of dried meat, dried under special conditions (using special means, yeah). They also write that NASA astronauts eat it with great pleasure, since it is very nutritious and weighs little. We don’t care about this, since it’s simply very tasty and convenient to take on the road. Or you can even chop it finely and brew it into a camp porridge

For cooking you will need: 1) Meat - beef (and I also took chicken)

2) Sauces - soy sauce, Worcestershire sauce, Tobasco, liquid smoke.

3) Seasonings – pepper (ground black, red, garlic), garlic powder or squeezed/chopped garlic, barbecue seasonings (the marinade for the chicken also had some curry in it)

First we cut the meat. We will need to cut it into thin plates (strips), about 2-4 mm thick (the main thing here is repeatability, otherwise during cooking some of the meat may dry out and some may not dry out)

Marinade. This is where the difference between the recipes lies - I usually add the following marinade base by eye: 60% soy sauce, 40% Worcestershire sauce. The base should cover all the meat located in the container. Then I add some peppers (strong preference for red), some other seasonings, a few drops of Tobasco, a tablespoon of liquid smoke. The mixture of base, seasonings and meat is mixed and covered with film to prevent access to air. All this is put in the refrigerator for 6-8 hours. Then I just put the meat in an electric dryer overnight at 70 degrees.

Next, you will need to remove it, cut/tear it into pieces and store them in a dry place, isolated from air. Depending on the storage method, meat can usually last about a week before it spoils (I must admit that I have never had it for that long...). This product has a fairly strong taste and satisfies hunger quite well. It also goes well as a snack with light alcoholic drinks (beer and red wine). You can (and should) experiment with spices.

How to properly store cooked meat?

Most often, dried meat is eaten immediately after cooking, but if there is still something left, it must be properly preserved so that it does not weather or dry out.

1. It is better to store a piece of meat in a fabric bag or in tightly closed jars or containers.
2. If the room is hot, it is better to put the meat in the refrigerator. And if the temperature is moderate, then it is better on the balcony.
3. To prevent the meat from absorbing moisture, as well as to prevent mold, it must be wrapped in a paper towel or napkins.
4. Residents of private houses store dried meat in cellars or pantries, where it is dry, cool and dark.

Under proper conditions, it can be stored from several weeks to several years.

Drying meat in an electric dryer: how to do it and how long to dry it?

An electric dryer is not such a necessary device in the household, but if you have one, then you are the happy owner of the opportunity to cook jerky whenever you want. Drying meat in a vegetable dehydrator will taste just as good as drying it the traditional way.

The convenience is that the process will take less time. When we dry meat in a vegetable dryer, we spend only 6-8 hours on it. Just - this is compared to the traditional method, which takes 2-3 weeks.

And the drying process itself is the same as drying vegetables or fruits.

Methods for drying meat

The best way to make dry meat that retains maximum beneficial and taste properties is sublimation. During this process, the product is quickly frozen at very low temperatures and reduced pressure. Under such conditions, ice crystals transform into a gaseous state, bypassing the liquid phase.

Sublimates have practically no weight and can be stored for a long time. However, it is impossible to make such a preparation at home, because it requires special equipment.

At home, you can make your own jerky or dried meat. Both options allow you to preserve the product for a while and use it as needed. The difference is that drying only removes some of the moisture, so the shelf life of jerky is limited. Various delicacies are usually prepared in this way - basturma, biltong, jamon, etc.

Dried meat cannot be called a delicacy; it is usually used to quickly restore strength when it is not possible to cook something, or as an additive to other dishes. But it can be stored indefinitely. In addition, like freeze-dried meat, it is very light and takes up little space, which makes it an optimal food option for tourists.

Easy Beef Jerky Recipe

Before you start drying the meat in a vegetable dryer, you need to marinate it thoroughly. Here is a recipe for how to cook beef in an electric dryer.

What will we take:

• chilled beef meat - 2000 grams;
• table salt - 20 grams;
• black pepper and soy sauce - to taste.

Prepare like this:

1. The meat must be defrosted. Better chilled. It should be washed, dried and cut into slices 5 cm wide.
2. All veins, films and fatty layers should be removed.
3. Make the marinade in a deep bowl: mix salt, pepper and soy sauce. Soak the meat in it and put it in the refrigerator for a couple of days, not forgetting to turn it over twice a day.
4. After marinating, the pieces of meat are placed on dryer trays, the temperature is set to 60-65 degrees and drying is activated.

The weight of the finished meat is 2 times less than in its raw form. Therefore, take a large piece initially.

Cooking according to a quick recipe

You can quickly get a dried delicacy using a special dryer.

For the marinade you will need:

• sixty grams of salt;
• black pepper;
• dried garlic;
• soybean sauce (one hundred grams).

Step by step recipe:

1. The fillets are cut into strips and placed in a deep bowl.
2. Sprinkle it with salt and stir.
3. Add pepper and garlic.
4. Place in the refrigerator overnight. They interfere from time to time.
5. In the morning, add soy sauce and stir.
6. Leave the meat for three hours.
7. Place it on the dryer tray in an even layer.
8. The chicken is dried for six hours at a temperature of sixty degrees.

Once the fillets have cooled, they can be packaged.

Marinade with adjika for drying

Dried meat will be very tasty if you soak it in adjika marinade. You will get natural meat chips.

The following ingredients are used for preparation:

• kilogram of pork or other meat;
• adjika - to taste;
• 50 grams of salt;
• any spices to your taste.

Cooking steps:

1. The meat is washed, cleaned of all excess and cut into several slices.
2. The pieces are well rubbed with salt and spices, wrapped in cling film and put in the refrigerator for a day.
3. After a day, take out the meat, wash off the salt and spices, and dip it in adjika on all sides.
4. Leave the meat in adjika for 6 hours.
5. And after 6 hours you can safely put it on dryer trays.
6. At a temperature of 65 degrees, the meat is dried for 6 hours (after 3 hours it is turned over to the other side).
7. The finished meat resembles chips. And if you dry it in one piece, then when cutting the finished product, its pieces will turn out dry and elastic.

Dried chicken breast a la “Carpaccio”

Surprise your family and friends!!! There are similar recipes here, but mine is compiled from different options using taste tests, so I want to share with you. I used to buy this kind of meat in a store. And I always thought that it would be difficult to cook at home. But don’t be alarmed that you have to spend a lot of time somehow, in fact no, you can do everything all day and night behind your eyes. And everything turns out to be as simple as shelling pears and very inexpensive. The price in the store is almost 5 times the cost. And homemade tastes even better, especially since the amount of salt and spices can always be adjusted to your taste. You can serve this dish either on a festive table with cold cuts or on its own, or simply with beer instead of fish. Friends who didn’t know it was chicken breast asked what kind of fish it was? And I think this is much better than chemical chips and crackers. All natural product!!! Try it yourself how tasty and simple it is! In the store I bought this meat called “Carpaccio”, which outraged many connoisseurs here and now I know the differences. But I still want to leave a similar name to the store-bought one, because I think there are many people familiar with this store-bought dish under the wrong name.

Ingredients for “Dry-cured chicken breast a la Carpaccio”:

• Chicken fillet – 1 kg
• Salt - 5 tsp.
• Coriander (It is better to take it in grains and crush it, it is much more fragrant.) - 2 tsp.
• Allspice (It’s better to take 5 peas and crush them.) - 0.5 tsp.
• Black pepper - 1 tsp.
• Sweet paprika - 3 tsp.

Recipe for “Dry-cured chicken breast a la Carpaccio”:

I took 1 kg. or 3 medium chilled breasts, you can also use frozen ones (thaw them first) Wash, remove films, fat, we only need clean meat. Cut each half of the breast lengthwise into two parts of approximately equal thickness. It turns out from one whole breast into 4 long, not thick pieces. Dry each piece with a paper towel. I did this, wrapped it in a towel and pressed it lightly with my palm.

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In fact, you can put any spices you like, hops-suneli, a mixture of peppers. I like this set better. Someone can add garlic too, that’s not bad either. I prefer to use whole grain spices whenever possible and grind them just before cooking. Which is what I advise you to do. Mix all the grains with salt and paprika. I advise you not to ignore paprika; it gives a wonderful color and a good hint of taste.

Now roll each piece thoroughly in spices and salt, even pressing lightly. So that everything is covered with this mixture.

Once all the pieces are rolled and placed evenly in the container, be sure to press them down with a weight. This will help displace excess moisture from the salt and salt it. Sets of containers are very convenient for this purpose; the large one contains meat, and the smaller one is filled with water and serves as a load. We put it all in the refrigerator for 6-8 hours. I usually do it at night, but the main thing is not to overdo it. This is not a fish on which the skin salts quickly.

That's how much the chicken gave up in liquid. Now cut off a small piece, rinse and taste for salt, keep in mind that after drying the meat will be saltier. If the salts are normal, rinse directly under running cold water and dry each piece thoroughly with a paper towel, pressing with your palm. If there is too much salt, then you need to rinse and let it stand in cold water for about 30 minutes, rinse again and then dry. Sometimes it happens that you oversalt, the salt varies, but it’s not at all scary.

Now lightly powder the dried pieces with paprika and string them onto kebabs or wire, whatever you think of. This is my method: I then hang these skewers on an inverted stool and dry them at room temperature for 12-16 hours. If there is a place where there is a draft, then even better, air movement will speed up the process. In my kitchen the window is open almost all the time, so I put it there. Adjust the degree of drying to your taste, depending on who you like.

This is how beautiful and tasty carpaccio turns out. It should be stored in the refrigerator wrapped in paper, not in plastic, it will suffocate. I use regular baking paper.

Bon appetit!

Spicy marinade for drying beef

There is another version of the marinade for curing beef, which is more complex in composition, but has a spicy taste and rich aroma. Spicy lovers can increase the amount of garlic.

A recipe for dried meat in a vegetable dehydrator with the addition of various spices requires the following ingredients:

• 2 kg beef fillet;
• kilogram of sea salt;
• 4 garlic cloves;
• paprika - 17 grams;
• oregano - 20 grams;
• ground black pepper - 15 grams;
• thyme and rosemary - 20 grams each.

Prepare dried meat in the presented marinade as follows:

1. Mix salt and ground pepper in a deep bowl.
2. The garlic is squeezed through a garlic press and added to salt and pepper.
3. Paprika, oregano, thyme and rosemary are also added to the total mass.
4. The meat is washed, all veins, films and fatty layers are removed. Wipe with a paper towel and cut into slices 5 cm wide.
5. Each piece is rolled in the prepared dry marinade, put in the refrigerator to marinate for a day.
6. A day later, take out the prepared meat and turn on the electric dryer. Pieces are placed on a tray or trays and the drying mode is activated.

Pork: how to dry meat in a vegetable dehydrator?

Pork dried in an electric dryer is not as dry and tough as, for example, beef or chicken. Thanks to the natural fat content of the product, the finished meat will be soft with a pleasant aftertaste.

To enjoy delicious pulled pork, grab:

• kilogram of pork tenderloin;
• kilogram of table salt;
• 30 ml cognac;
• 30 grams of dried sage;
• 40 grams of crushed black pepper;
• 2 hot chili pods;
• a handful of coriander.

Steps to prepare dried pork:

1. The meat tenderloin is washed, films and veins are removed from it, and dried with paper towels.
2. Wash the chili, cut off the top of each pod, remove the seeds and cut the pulp into small pieces.
3. Add salt, ground pepper and sage to the chopped peppers.
4. Pour cognac into the dry mixture and mix well.
5. Next, take a deep container, the bottom of which is covered with 1/2 of the prepared marinade. Place the meat in it, and coat the top with the second half of the marinade.
6. Cover the container with a lid or cling film. Place in the refrigerator for at least 12 hours.
7. After 12 hours of marinating, take out the meat, shake off the seasonings, and cut into thin slices.
8. Place the pieces on the trays of the electric dryer and activate the drying process.

Dried chicken breast marinated with cognac

Since alcohol is needed only as a preservative for meat, to prepare dried chicken you can use not only cognac, but also brandy, vodka, good moonshine, and 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 kitchen salt;
• 50 g sugar;
• 70 g cognac;
• 1 tbsp. l paprika;
• A mixture of ground spices - thyme, rosemary, bay leaf, black pepper 1 tsp. everyone.

Processing of products takes 10 minutes. Marinating – 24 hours. Drying - from 2 to 7 days.

Recipe:

1. The breast is prepared using 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 the container in which the breast will be marinated. Place the meat on top of the spices.
4. The remaining mixture is coated on top of the chicken.
5. The subsequent stages of the process of drying chicken breast with cognac repeat the basic recipe.

The finished delicacy is stored on the middle shelf of the refrigerator. Served thinly with beer or as an appetizer. Used for making canapés and sandwiches.

Chicken jerky

The process that allows you to dry meat in this type of dryer is identical for any type of similar raw material. The only difference is in the marinade. It is special for chicken meat, enhancing not only the taste of the bird, but also making it softer, and therefore less dry.

What you need for cooking:

• chicken breast without skin - 4 pcs.;
• 80 ml soy sauce;
• a level tablespoon of salt;
• a tablespoon of grain mustard;
• a teaspoon of balsamic vinegar (you can replace it with wine vinegar or lemon juice);
• a couple of teaspoons of seasonings according to preference;
• a tablespoon of sunflower oil.

To get delicious chicken in the dryer, follow the instructions:

1. Chicken breasts are washed, cleaned of films, cartilage, fat and anything unnecessary.
2. Next, the marinade is prepared. To do this, combine all the ingredients stated in the recipe (except chicken, of course). Mix everything thoroughly.
3. Chicken breasts are coated in the prepared marinade. Leave them in it for 12 hours in the refrigerator.
4. After 12 hours, remove the chicken and place it on a drying tray.
5. Close the device, set the temperature to 60 degrees and leave to cook.
6. After 3 hours, the chicken pieces should be turned over to the other side.
7. Another 3 hours are allotted for preparation.

The finished meat is easily cut into thin slices, it is not tough and elastic. Good as an independent snack, as an addition to sandwiches or salads.

Soft and aromatic chicken basturma with cognac