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Dried meat at home
Dried meat at home is the best alternative to store-bought sausages and other meat products. Even among a huge number of meat processing plants, it is difficult to buy quality products today. By following simple and understandable steps, you can prepare delicious meat with spices at home and be sure of the naturalness of the product. It's a great meat snack that is suitable for breakfast sandwiches, a snack for work or study, or for a festive table spread. With this simple technology, the meat turns out light, tender, and easy to bite into. The taste quality will be influenced by the spices and seasonings used during preparation. If you don't know how to make dried meat at home, then this recipe is for you.
Preparation time: 6 days.
Caloric content: 116 kcal per 100 grams of dish.
Ingredients
Show ingredients
- pork tenderloin – about 1 kg;
- coarse salt – 1 cup;
- paprika – 0.5 tsp;
- fenugreek – 0.5 tsp;
- black pepper – 0.5 tsp;
- Provencal herbs – 1 tbsp.
Preparation
- For preparing the meat dish, any tenderloin according to your taste and preference will do. You can take beef, pork, turkey, or even chicken tenderloin. In this variant, it is pork tenderloin. The meat needs to be washed, cleaned from excess fat, membranes, and tendons. Shape the meat evenly. Use a paper towel to remove excess moisture.
- The next step is to salt the meat well. For this, pour salt into the bottom of a flat dish and lay the meat on it. Roll the meat well in the salt, and if necessary, you can add more salt. Don't worry that the meat will turn out too salty; its taste will be adjusted later.
- After 24 hours, the meat needs to be rinsed under running water and all the salt removed. Place the piece of salted tenderloin in a clean dish and cover it with cold water. The water should be changed every thirty minutes. After two hours, you can cut off a small slice of meat and taste it. If the meat is still too salty for you, leave it in the water for another half hour. When the taste of the meat satisfies you completely, you can proceed to the next step. Prepare the spices and seasonings for coating the tenderloin. Black pepper, fenugreek, Provencal herbs, and sweet paprika. You can also add your favorite spices.
- Mix all the spices and spread them on an even surface. Place the slightly damp tenderloin on the spices and generously roll it in the mixture. There should be no gaps on the meat; it should be well coated with the fragrant herbs.
- Leaving a little space from the edge, make a through hole in the meat and thread a twine or hook through it. Hang the meat in a well-ventilated area. Don't hang it in the sun, as the top of the meat will dry out while the middle remains raw. The tenderloin can be hung in the kitchen under the hood.
- After 4-5 days, the dried meat at home will be ready. Slice it thinly and serve. Such meat is well-stored in a paper bag in the refrigerator. Prepare the meat with fragrant herbs at home yourself, and you will never buy store-bought again.
