Currently cured meat, which is in stores, is a salted and dried product. Sunlight is needed to dry meat.. In modern times, drying is carried out in refrigerators., in which dehydration of the meat product occurs.
Consider a simple recipe for salted and dried meat. At home or in the field, according to this recipe, you can cook a delicious meat product, which does not contain harmful additives, preservatives, flavor enhancers and other impurities. It will have a long shelf life.
Choosing meat
Meat can be chosen according to your choice.. It is worth giving preference to meat pieces without excess fat and fat. And the absence of bones and veins will facilitate cutting. This is perfect for chicken breasts., pork loin and beef.
Salting
The selected piece of meat is placed entirely on the bottom of a deep dish., at the bottom of which coarse salt is abundantly poured, and it is completely covered with salt. Worth considering, that the meat piece should not come into contact with the walls of the dish. For salting, a temperature of no more than 180C is required.. To salt 500 grams, must 24 o'clock. It will take more time to salt a larger volume of meat product.
Washing off excess salt
After the required time has elapsed, when the meat is cured, need to wash it. After washing off the salt, it is required to soak the meat product in cool water. Water will have to be changed every half an hour. The final salinity of the finished meat product depends on the number of times the water is changed..
Drying and rubbing with spices
Wet meat should be dried with a paper towel or lint-free cloth.. It is worth taking care of spices in advance. Mix the selected spices in a separate container and rub the meat with them immediately after drying..
Drying
Hang the meat product like this, in a ventilated area, so that the pieces do not touch each other. Humidity in the room should not exceed 60%. Important to remember, that the drying process takes a minimum 7 days. The finished dried product can be stored for months, and it only gets better.
Important! Meat must be protected from insects, wrapping it in a napkin or lint-free cloth. A source: https://surviveclub.ru/archives/1065
