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Home-grown jerky beef

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8 servings
10 days

Beef - 1 kg, Salt - 5 tbsp, Sugar - 1 tsp, Garlic - 30 gr, Dry spices - 10 tsp.

How to make jerky beef at home? Prepare the necessary ingredients. It is better to take beef without veins, but if there are any, then cut them as much as possible. Divide the meat into several parts. Combine salt and sugar and sprinkle each piece on all sides with them. Salt may need a little more or less. It should completely cover the flesh. Put the meat in a container, cover with a lid or cling film and send it to the refrigerator for 3 days.

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

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

Run the garlic through the press. Carefully coat each piece of salted beef on all sides with it. Garlic powder can be used at this stage.

Mix the spices thoroughly. The number of spices can be reduced as much as possible initially, leaving, for example, only garlic, black and red peppers.

Sprinkle the beef with the seasonings.

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

Hang the pieces in the fridge 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 slow for five to eight days. The longer the meat weathers, the drier it will turn out. In the first days of meat weathering, more liquid can leak onto gauze, then the fabric should be replaced with a new one.

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

You can rinse the finished beef under running water, washing off all the spices, dry with paper towels, wrap it back in the fabric and send it to the refrigerator for half an hour. Then cut the meat into thin pieces in the same way and serve to the table. There will be no spices on the meat, and the taste and smell will be present. Enjoy your meal!