- Fresh pork 1 kilogram
- Ground red pepper to taste
- Allspice peas to taste
- Dry clove spice (buds) to taste
- Bay leaf to taste
- Ground paprika spice to taste
- Spice coriander to taste
- Cumin spice to taste
- Water 1 liter
- Salt 4-4.5 tablespoons
- Main Ingredients
- Serving 8 servings
Inventory:Tablespoon, Bowl - 2 pieces, Cooker, Cutting board, Knife, Mortar, Saucepan, Lid, Plate - 2 pieces, Opress, Gauze cloth, Flat serving dish
Step 1: prepare the brine with spices.
For the preparation of jerky, it is very important to properly prepare the brine, in which fresh meat will be pickled. The brine is prepared based on: 1 liter water must be taken 4-4.5 full (with a slide) tablespoons salt. It is very important that the saline solution is strong enough, as the juice secreted from the meat will reduce its concentration during salting. In addition, the liquid should be in sufficient quantity so that the meat can freely be in a container with brine. Pour water into a free pan and add salt here. Using a tablespoon, mix it well until the salt is completely dissolved. Then add bay leaf, allspice, peas and cloves to the same bowl. We put the pan on medium heat and let the water boil. Across 3-5 minutes after boiling the liquid, set aside the container with brine and allow it to cool to room temperature. After that, using a tablespoon, we take out all the seasonings from the saline and discard them, we no longer need them.
Step 2: prepare the meat.
Wash the pork pulp under warm running water. Then, holding the meat with your hands, let the water drain, and then put it on a cutting board. Using a kitchen knife, we clean the pork from grease and film. It is desirable that the meat had the shape of a flat rectangle, so it will be easier to wrap in gauze and dry. Attention: if your meat is frozen, you must first thaw it to room temperature. Do not thaw meat in the microwave or in hot water.
Step 3: prepare the spice mixture.
First we break the bay leaf with our hands into several small pieces, and then shift it into a mortar. In the same container we spread the peas of black pepper, paprika, caraway seeds and coriander. All is well triturated to a state of homogeneous, not very small crumbs. Then pour the resulting crumbs into a separate small bowl and add salt and red ground pepper here. Attention: All spices for the preparation of the mixture must be taken to taste, but among them a sufficient amount of red ground pepper should be present, since it is a good preservative for our meat delicacy. Using a tablespoon, mix all the spices well together until smooth.
Step 4: Cook the jerky.
Put the pork in a pan with a cooled brine and cover the container with a lid. Then put this dishes in the refrigerator for 1-3 days. From this moment we will turn the meat in brine 1-2 times a day. The liquid in the container should completely cover the meat so that it seems to float in it: the more brine, the better for pork, because the meat does not absorb excess salt, but it is well salted. Attention: The time spent by the pork in a liquid saline solution depends on the size of the meat piece and on the desired degree of salting. After this time, we take the meat out of the container and transfer it to a paper towel in order to wipe off the remaining water. Then we shift the pork onto a chopping board, slightly tilt it, and cover it with a plate of oppression on top. Leave the meat in this position for about 1 hourso that the remainder of the brine flows out of it.
After we shift the pork onto a flat plate and evenly manually rub it well with a mixture of spices on all sides.
We spread the meat boned in spices on a clean, dry gauze cloth and wrap it. Then we transfer the cheesecloth and pork into a free deep bowl, cover the dishes with a lid and put this container for 1 week in the refrigerator, preferably on the middle or lower shelf. After this time, we take the meat out of gauze and again, transferring it to a clean bowl, roll in freshly prepared fresh spices. After that, we again wrap the pork in a clean, dry gauze cloth, and we bind it with a thread or twine. Then we hang the gauze with meat in the kitchen to the ledge or in another well-ventilated place for 1-2 weeks.
Step 5: serve the jerky.
In 1-2 weeks we get the jerky from gauze fabric and put it on a cutting board. Using a kitchen knife, cut the meat delicacy into small pieces and put it on a flat dish or on a plate with meat slices. Our cured meat delicacy looks just great. And the smell! But the main thing is that our dried pork is completely natural and without any additives.
- For the preparation of jerky, it is better to use a fresh, slightly chilled meat ingredient. Cured meats can be cooked with chicken or beef tenderloin. But the tastiest thing is this pork delicacy. Usually, a neck or tenderloin is used to make jerky.
- You can add ground ginger to dry ground spices. It will improve the taste of jerky.
- If you cook jerky in the summer, then take it to the balcony on the sunny side, hanging our ingredient on a clothesline. In winter, meat can be dried near a central heating battery or gas stove. But it is more convenient to cook jerky in the cold season, when the heating works, because at this time the air in the apartment is usually dry.