Drying meat at home

Meat has a very short shelf life, and if you are planning a long trip to sparsely populated areas, then you should take care of food preparation. After all, dried meat has an almost endless shelf life, and restoring it after drying is as easy as shelling pears. Pour a handful of meat into the porridge or soup you are preparing, and after a few minutes it will become as before again - juicy and aromatic.

Ingredients: meat, spices

Content

1 How to dry meat in an electric dryer
2 Dried meat in the fresh air.

How to dry meat in an electric dryer

If you really need meat for long-term storage, then choose meat that is not fatty, without veins or skin. Beef, lamb, venison and horse meat are suitable for drying.

Trim the meat from the bone and cut it into small slices across the grain.

drying meat

Try to keep the sizes of the plates more or less the same, so the meat will dry more evenly.

The next step is marinating the meat. Do you like kebab? So, here you need to prepare exactly the same marinade, with the same spices. Pour the marinade over the meat and leave it in the refrigerator for a day.

drying meat

When the meat is marinated, you need to drain the liquid. You can simply put the meat on a sieve and wait, or forcefully squeeze it out under pressure.

Place the pieces of meat on the electric dryer racks, set the temperature to 70 degrees, and turn it over from time to time. In principle, after 3 hours the meat can already be eaten, but for long-term storage it still needs to be dried until all the moisture has evaporated.

drying meat

You can also dry the meat in the oven, at temperatures up to 70 degrees and with the door ajar.

drying meat

Meat dried in this way is very tasty, but not everyone can handle it, so let’s consider another method of drying meat. It is called “African”, although many nations attribute to themselves the primacy of the invention of this dish.

Dried meat in the fresh air.

In Africa, they simply rub the meat with spices and hang it outside. The hot sun and wind do their job in a couple of days.

drying meat

The method is good, but not suitable for our housewives. Huge drying cabinets, where you can dry meat not in plates, but in larger pieces, are expensive. But if you use your ingenuity, you can make a drying cabinet from what you have at hand.

A plastic box, a computer cooler, and a grill, that’s all you need for a drying cabinet.

drying meat

The drying method is the same as when drying meat in slices, but since this meat is not intended for long-term storage, it can be marinated in wine rather than vinegar. You can use poultry and not very fatty pork. Hang the pieces of meat on hooks or place them on a wire rack and turn on the fan.

drying meat

Drying slices of meat in such a dryer will take about two days, but if you want to speed up the process, install a lamp in the dryer that will heat the air.

drying meat

Without forced airflow, the meat needs about 10 days and constant ventilation, which is difficult to provide in an apartment. Although, nothing can stop a true meat lover.

drying meat