Beef jerky at home

Step-by-step cooking

1. Step 1:

   

   To prepare beef jerky, it is better to take the flesh without veins, if there are any, then try to trim them as much as possible. A piece of meat is divided into several parts. Mix salt and sugar. Sprinkle each piece on all sides with a mixture of salt and sugar. (salt may need a little more or less. Be guided by the fact that the salt completely covers the pulp). Put the meat in a container, cover with a lid or cling film and send it to the refrigerator for 3 days

2. Step 2:

   

   Periodically it is necessary to turn the meat over, and drain the resulting juice. After three days of salting, rinse the pieces well under running water and dry them with paper towels. Leave the meat on the table for 20-30 minutes, if the juice is released again, then dry the pieces again.

3. Step 3:

   

   In the recipe, you can use absolutely any spices to your liking. It is also better to adjust the number of them at your discretion.

4. Step 4:

   

   Pass garlic through a press or squeeze it out through a garlic press. Carefully coat each piece of salted beef on all sides. At this stage, you can use garlic powder.

5. Step 5:

   

   Mix the spices thoroughly.

7. Step 6:

   

   Sprinkle the beef with seasonings.

8. Step 7:

   

   Wrap the pieces of meat with gauze or a light breathable cloth, tie with thick threads.

9. Step 8:

   

   Hang the pieces in the refrigerator under the shelf. In the autumn and spring seasons, instead of a refrigerator, you can use, for example, an attic, or another well-ventilated, cool room. Leave the meat to wilt for a period of five to eight days. The longer the meat is weathered, the drier it will turn out.

10. Step 9:

    

    If you welcome the pronounced taste of spices, then beef can already be consumed in this form. Cut the meat into the thinnest possible pieces and serve.

11. Step 10:

    

    You can wash the finished beef under running water, washing off all the spices, dry it with paper towels, wrap it again in a cloth and send it to the refrigerator for half an hour or an hour. Then cut into thin slices and serve. There are no spices left on the meat, but the taste and smell are present.