How to make dried meat at home for beginners (Easy to Follow Recipe)

How to make dried meat at home for beginners (Easy to Follow Recipe). There is a long standing tradition of preserving meat by drying it in the dry air. The most traditional meat to be dried this way is naturally reindeer or moose, but you can do it very well with beef too or from pork! I used pork. Making jerky safely requires either the use of curing salts (containing nitrite) or enough heat in an oven or dehydrator so that the heat will kill organisms before they multiply. Beef, mutton, venison, elk, chicken, or turkey can be dried without pretreatments. Bear meat and pork should be frozen for a month prior to making into jerky to kill any trichinae present. Use only lean cuts such as the round or chuck or turkey breast. How to do it. Take a piece (or pieces) of meat, aprox 3000 grams, trim fat from meat and cover it with salt. Let it be there about a day and then turn it around and put a new layer of salt. After curing, rinse strips under cold running water. So now that the meat has been salted for two days or so, you wash away the salt from the surface of the meat. The meat should be soaked in water for 12 hours, the water should be changed every 2-3 hours. Pat dry with paper towels. In a small bowl, mix the curing seasonings. For 3 kilograms of pork - 4 teaspoon paprika - 2 teaspoon black pepper - 1 teaspoon red pepper - 2 teaspoon coriander - 2 teaspoon dried garlic - 1 teaspoon hops-suneli - 2 teaspoon basil - 4 bay leaves - head of crushed garlic - 12 tablespoons of oil Rub all surfaces of meat strips with cure mixture. Place strips in plastic bag and tie open end. Allow to cure in refrigerator for 1 day. The following day will be the Hanging day. Hang it outside, but preferably protected from the sunlight. And now, you just have to wait. And wait. How soon the air “cooks” the meat depends mainly, or actually solely, about the weather. Under normal circumstances it takes 3 to 4 weeks.