Air-dried meat – very popular cold appetizer. It differs in high gustatory qualities, nutritiousness, and is easy to make it can in house conditions.
It is required to you
- meat;
- salt;
- water;
- spicery;
- granulated sugar;
- table vinegar.
Instruction
1. The first way of drying will suit more villagers as finishing meat will require the dark room like the attic or the shed. It is necessary to prepare in cool season – late fall or in the early spring as the comfort temperature of finishing on this way shouldn't exceed +10 degrees.
2. Take a steak (veal, mutton, horse-flesh, chicken meat, rabbit flesh will approach). Separate pulp from bones and large tendons. Cut along fibers long strips, from 3 to 5 centimeters thick.
3. Prepare a strong brine: 200 grams of table salt on 1 liter of water. You can add a few spicery: bay leaf, pepper, etc. Bring to the boil. Completely ship each strip of meat in the boiling brine for 3 minutes. Then meat the brine should take out, allow to flow down. Do this procedure serially with each piece.
4. When all meat is cooled, it should be suspended for drying in the dry dark room (for example, on the attic or in the shed). Approximately in three weeks it will be ready.
5. The second way best of all is suitable for beef or big game, for example, of meat of an elk, a deer. It is possible to train him and in the city apartment. Take a steak, separate from bones and large tendons. Cut along fibers thin strips (not more thickly than 1 centimeter). It is possible to beat off slightly strips on both sides.
6. On one kilogram of meat prepare mix: about 40 grams of salt, a tablespoon of a ground coriander, on one teaspoon of a black sprinkling pepper and granulated sugar.
7. Wipe strips of meat on both sides with vinegar, roll in in mix, then lay as it is possible more densely in capacity from stainless steel or the enameled ware. Press down oppression, put in the fridge for 6 hours. Then take out capacity, turn all pieces on other party, again press down oppression and remove in the fridge for 6 hours. After that rinse meat in strongly diluted vinegar (about 1%), wring out and hang up in the dry aired place, having protected from insects gauze capes. At most in 2 days, meat will be ready.