Jerk meat at home can be any - and the pork, beef and poultry. The only question in the technology. Other meat requires different herbs and spices, as well as the time for "aging."
Jerky is good for many reasons: no preservatives, except salt - this time. Long term storage does not lead to deterioration of taste - two. "Ambulance" hostess if unexpected guests - that's three. So here, add it "portability", which is very important when you want to take lunch in a way. If you decide to try to make their own jerky recipe from our culinary column you will surely help you.
Black pepper in a pepper, coriander, dill, thyme, bay leaf.
Net gauze
Preparation:
Clean fillet from the films. Coarse salt rub the meat, spread in an appropriately sized pan and put in a cool place for prosola. Depending on the thickness of cuttings leave it for two or three days. At least once a day, you need to turn the meat.
After two or three days we obtain meat, clean off excess salt. Prepare a clean gauze and spices. Spices to ground before use, because of that our jerky acquire a unique flavor. Now it's time spicy "massage" for cutting. Rubbed generously. In principle, the composition of the spices can be changed if any component you do not like, or simply not found in your kitchen. Rubbed with spices meat wrapped in gauze, tied with thread. Now you need to find a place for him. In summer, the ideal option would be a well-ventilated balcony, certainly not in the sun. In winter, suitable kitchen, place the battery, for example. The meat should be hung vertically. It remains the most difficult - to wait 5-7 days until it reaches the desired state. Remove the ready-made jerky, expand, cut off ... great flavor to confirm that you did everything correctly.
Beef jerky
Beef more dietary than pork. And those who are afraid of excess cholesterol, is dedicated to the following recipe.
Ingredients:
Beef tenderloin (small, 3-5 cm in diameter)
Large sea salt and freshly ground black pepper
Dry (!) On the selection of spices: cumin, cumin, coriander, sage, rosemary, dried garlic, paprika, thyme.
Preparation:
Clear the meat of all superfluous
. In the appropriate tray on the bottom pour a layer of salt and black pepper
. Put the meat, sprinkle salt on top again
. Small salt is not suitable for prosolki meat, it is absorbed too quickly and in greater than necessary, the number of
. Instead of sea can take an ordinary stone
. Cover pan with foil and take out the meat in the cold (or refrigerate) 12 hours
. We get salted meat, clean off the salt (even washable)
. Dried with paper towel
. Mix selected spices and rub them meat
. Wrap the tenderloin in a clean, dry gauze (or thin tea towel)
. Put in a cool place with good ventilation
. You can also put the meat in the refrigerator, do not forget to turn it twice a day
. A week later, the meat is ready
. This does not mean, of course, that it must be consumed immediately and in full
. As mentioned above, the dried meat can be stored for a long time, the main thing - to observe the temperature, not to dampen it
.
Dried duck
Why a duck? Well, actually, so you can try and cook the chicken and goose, and whoever else we walk around the yard ...
On the Internet "walking" a recipe in which the offer of a goose with salt and hang out for a few months in an airtight bag in the cold. Like, so he prosolitsya and provyalitsya. May under certain circumstances it would happen. But it is likely that the goose is just rotten. And it will be very disappointing. Therefore, we offer a recipe easier and faster.
In order to once again hit the family members and guests with culinary delights, we need ingredients:
2-3 duck breasts
Large sea salt
Black pepper (grind before cooking)
Thyme, rosemary, basil
Optional - half a glass of spirits (brandy, for example)
Again, clean, dry gauze
Preparation:
Fresh fillets must be prepared: clear from the skin, fat, films and the like. Washed, dried napkins. In a suitable dish on the bottom pour a layer of salt and coarse-ground pepper. Here it is possible to pour the brandy, if not pity. And if you do not plan to feed the flesh of children. But even without the brandy, too, turned out good, no doubt.
So, lay out the tray breasts, sprinkle the top with salt-pepper-grass. Cover tightly with a lid or cling film, and send in the refrigerator for 12 hours. During this time, the meat must prosolitsya impregnated with aromas of herbs, spices and brandy. Convenient preform in the evening, leaving for the night. In the morning we obtain breasts from the refrigerator, washed by water and dried. Wrap in cheesecloth (several layers) or a thin cloth, and send in the refrigerator until the evening (that is, even 12 hours at least). In the evening, you can collect all of the table and with taste. And you can make it a secret from everyone: it turns so delicious that it would be a pity to share with someone?
In principle, the duck is not necessary to eat all at once. After lying a couple of days, it will become drier, but no less delicious.
For the same technology can be cooked chicken, and turkey breast. Only time will be different "maturing", the turkey may take a couple of days. Drink marinade can take a little vinegar or soy sauce. Food Lovers "smoky" can add a bit of "liquid smoke." Again, as in any recipe to cook the meat jerky recipe needs one - the base, and then you can vary the spices and additives to your taste.
Well, finally not quite jerky, but still very tasty
Home brisket
Ingredients:
Bacon (for the first time and can be a small piece)
Salt
Spices: coriander, cumin, black pepper, bay leaves, dried dill, garlic
Onion skin (instead of chemical dyes, give a pleasant shade of meat)
Preparation:
Put the bacon in a pan and pour the marinade. For the marinade into the water pour salt and selected spices. The degree of salinity is determined on your taste. Marinades should be 2-3 cm above the meat. There also send onion peel (how many will find optimal - 6-8 bulbs). Put the pan on the stove and bring to a boil. Cook for about 15-20 minutes, depending on the size of the piece. Turn off the heat and send the pot in a cool place to cool off. You can on the balcony, but you can leave the kitchen. When the meat has cooled completely, it should be a little more spice. We grind the garlic, black pepper, coriander, and rub the mixture of bacon. In fact, there can be almost immediately. But where it would be better if allowed to "rest" in the refrigerator for a day or two, pre-wrapped in paper, gauze or foil (which would be handy).
Nuances
Some are afraid to eat raw meat, even provyalennoe. In this there is a certain reason, for example, low-quality pork can "live" worms. Good salting this problem usually resolves. If you still afraid, then take the beef or poultry, there is far less risk. Although in pork, purchased in the store, no residents should not be.
We recommend that read: Beef Stroganoff
Are there people in the world who do not like cabbage rolls? Perhaps only those who have not tried them. Is it possible to remain indifferent, tried once fragrant, hot, juicy, poured fresh cream sprinkled with black pepper yes?
Most often stuffed we associate with childhood, grandmother or mother. And only in adulthood, we risk to undertake the preparation of their own meals. And it turns out that everything is not as difficult as you thought - stuffed vegetables, a recipe that is very simple, easy to cook.
Today, we propose to introduce a variety of vegetables in the cabbage recipe. And presents you with a few vegetable recipes cabbage. It will be interesting not only for vegetarians and those who observe fasting. This dish - a great option for a light meal at any time of the year, and meat lovers may well use it as a garnish to cutlets or roast beef.
In order for our meal failed, one of the most important moments - it is the right choice of cabbage. It is necessary to choose the head steady, solid, without cracks in the leaves. After cleaning the head of the upper leaves, cut the stalks. Now you need a little cabbage boil in salted water 5-7 minutes. This procedure, firstly, facilitate the separation of head on the leaves secondly, facilitate wrapping cabbage, and thirdly, reduce the time of their preparation. Boiled head need to disassemble the leaves, are cut thick cartilage located at the base. You can even a little to fight off the base of each leaf with a rolling pin or other caught in the hand instrument. The main thing is not to overdo it and do not turn the sheet into shreds.
Let's get started.
The recipe first. Stuffed cabbage with vegetables and rice
Ingredients:
Cabbage weighing just over 1 kg
500 g of boiled rice
2 pieces of onions and carrots
Bay leaf, black pepper and other spices to taste
Broth (go and cube)
Tomato paste (optional)
Sour cream and fresh greens to feed
Preparation:
Carrot peel, grate. Onions finely chop. Sauté carrots with vegetable oil, a little salt and season with pepper. Add the onion and stew for 10 minutes Add the vegetables to the finished cooked rice, mix well. Adjust to taste salt and spices. Ready to Put the minced cabbage leaves, closer to the base sheet.
Wrap envelopes and fold in a pot with thick walls or utyatnitsu. Fill the meat broth to cover the cabbage rolls completely, add the bay leaf and set on fire. The broth can add the tomato paste, 1-2 tablespoons. Then the taste of cabbage is slightly sour, but pleasant orange color. The cooking cabbage -30-45 minutes after boiling. Focus mainly on the softness of cabbage leaves, because the rest of the ingredients are ready. Serve hot, watering sour cream, sprinkle with fresh herbs.
Prepare the vegetables can be stuffed with the addition of mushrooms. Will also delicious, and also more satisfying.
Recipe for the second. Stuffed mushrooms
Ingredients:
The prepared cabbage leaves
200 grams of rice (boiled until tender)
200 grams of mushrooms and other fungi
2 carrots
2 onions
Salt and spices to taste
Preparation:
Rinse mushrooms, cut. Chop onion finely, grate carrot. In a skillet heat the vegetable oil, put the onion and fry until transparent. Add carrots, simmer a few minutes, then connect them mushrooms. Simmer a few more minutes, season with salt and season. Remove from heat. Mix the vegetables, mushrooms and rice. You can add to the minced clove of minced garlic. Take two tablespoons of minced meat, put on a cabbage leaf, wrap envelope. Fold cabbage rolls in a pan or utyatnitsu, pour broth (can be vegetable, meat may be), or simply salted water with the spices. We put on the fire and stew about half an hour. Check readiness of a cabbage leaf. When they are soft - vegetable stuffed cabbage can treat!
In addition to the traditional cabbage, stuffed cabbage for cooking, you can use another. For example, Savoy or Beijing. Their leaves are more tender, so are ideal for making quick vegetable cabbage.
Recipe for a third. Stuffed cabbage in Beijing
Ingredients:
Chinese cabbage leaves (top, dark)
A variety of vegetables for the filling:
Carrots, onions, eggplant, celery, peppers, small zucchini (or half).
Tomato paste, salt, spices of your choice.
Preparation:
You can not take all, but only some vegetables. As in previous cases, to cook these vegetables, stuffed cabbage recipe, but rather the basic technology remains the same. First, prepare the leaves. Since Chinese cabbage is soft and tender, boil it in any case not necessary. But the hard part is cut.
Next, prepare a vegetable stuffing. Carrot peel and grate. Onions finely chop. Eggplant and zucchini peeled, cut into small cubes. Celery (petiole) and peppers cut into strips. If you decide to make a variety of cuts, it is better not to fry all the vegetables in a pan, and do it in stages. For example, fry with onions and carrots until soft. Then, separately fry in butter eggplant and peppers. Celery can be added to the eggplant later. The fact is that if you mix all the vegetables once, someone will be raw, and someone certainly will burn or overcook. So when all the ingredients for the filling brought to the desired condition, they can be mixed. Now add a couple of tablespoons of tomato paste and stir. Pasta is often sold salted, so before adding the salt, try stuffing. If necessary, dosolit. As the spices will sound good black pepper, garlic, basil, thyme.
Then we proceed as standard: take a little meat, wrapped in cabbage leaves. Given the delicacy and tenderness of leaves, simmer for a long time can not be. So we lay ready cabbage rolls in a pan with hot oil and fry for a few minutes. Then pour a little water on the bottom and some time (5-7 minutes) simmer under the lid. Ready serves traditional stuffed cabbage - with sour cream. Bon Appetit!
Cook stuffed simple - simple to ugliness: to make stuffing, prepare the cabbage leaves, wrap, put out. By the way, does not necessarily extinguish. You can put them in a refractory form, pour the sour cream and send bake in preheated oven (180 degrees). 20-30 minutes that way.
Needless to say, what to eat vegetables - useful, and even necessary? We all know, but often between vegetables and our stomachs is one problem - the lack of ideas for cooking. After all, it is not going to have the same every day the same salad or vegetable stew. But the variety of the menu interesting and uncomplicated vegetable recipes, you can combine business with very useful. So - go ahead, go ahead and feed your family with vitamins!
