Cured meat - beef

 

Cured meat - types and methods

The technology of drying meat is an ancient way of preserving it. Previously, when a hunter brought home a whole carcass of an animal, it was necessary to prepare it so that it "lived" as long as possible. It was then that they came up with the idea of drying it. Thanks to natural preservatives in the form of spices and seasonings, as well as precautions, you will be able to make a tasty and safe product.

It is worth remembering that it is better to buy beef or poultry for curing. Experienced housewives are skeptical about pork - it is more prone to infection by parasites, and the drying process does not involve heat treatment. If you have already decided that you want to dry pork, buy meat only from proven suppliers and follow the technology.

There are a total of 3 methods of curing meat:

wet;

dry;

combined.

In the first case, you need:

cut the meat into thick pieces (500-800 g);

prepare brine (for 1 liter of water - at least 5 tbsp. l of salt, 1 tbsp. l of sugar, 5 pieces of allspice, 4-5 pieces of bay leaf);

boil the mixture, cool and strain;

pour the brine into a glass container, lower the meat into it and put it in the refrigerator for 3 days, periodically turning the pieces;

take out the meat and put it under the yoke for 1 hour to remove excess moisture.

The second salting method requires the following actions:

put the meat cut into pieces in a container;

sprinkle with salt so that it completely covers the meat (some housewives add 1-2 spoons of brandy);

put in the refrigerator for 3-4 days, sometimes turning the pieces;

take out the meat, wash and dry it.

The third method is combined-unique with the following actions:

meat, cut into pieces of 500-800 g, keep in a salt solution, as in the "dry" method;

then soak in the mixture for 10-12 hours (red wine or apple vinegar - 150-200 g, salt - 1 tablespoon per 1 liter of liquid, chopped garlic);

remove from the solution and cover with a cloth so that it absorbs excess liquid.

After the manipulations, you can start drying the meat according to the selected recipe.

Cured meat - beef

Beef tenderloin - 1 kg

Salt - 70 g + 1 tsp

Fenugreek - 5 tsp

Paprika - 3 tsp

Garlic powder - 2 tsp

Cayenne pepper - 2-3 pcs

Put the beef in a glass container, rub with salt, wrap in cling film and put in the refrigerator for 3 days. Every day you need to take out the meat, rub it again with salt and drain the liquid.

On the fourth day, put the meat in a container with cold water and leave to soak for 3 hours. Cover the oven with paper towels, lay out the meat, cover the top with towels again and place the cutting board with the load. In this position, the meat should spend 1-1.5 hours. Tie the beef with a thread and hang it in a cold room for 3 days.

In a separate bowl, mix all the spices and boiling water to make a thick paste. Wait until it cools down and coat the beef with it. Periodically renew the layer so that the meat soaks well, and leave it for 1.5-2 weeks. After that, you can serve to the table.

information taken from: https://www.unian.ua/recipes