Homemade jerky

1 . Stage

Mix the salt with all the spices.

2 . Stage

Wipe the meat and roll in spices on all sides, place in a narrow shape, cover with cling film and refrigerate for a week. Every 2 days you need to turn the meat over and drain the liquid. During this time, beef will lose a little weight.

3 . Stage

After the marinating in spices ends, you need to get out of the form and dry the meat with a towel. Spices from meat can be removed or left, with spices it will turn out more beautiful and tastier. If you have enough space in the refrigerator then tie the beef and hang by substituting that under the bottom. If there is no place, then place it on a wire rack and also place a plate under the bottom, as liquid will drip a little. The meat does not need to be covered, leave to dry for 1.5-3 weeks, depending on your taste and preferences. You need to turn the jerky every 1-2 days so that the process goes evenly.

4 . Stage

Wrap the beef jerky with a cloth and paper on top. You need to store in the refrigerator for no more than a month.

5 . Stage

Bon Appetit!!!

6 . Stage

Home-made jerky turns out to be tasty, fragrant and tender, as well as a little pungent. For such meat, you can use any spices that you prefer. Be sure to use beef, not veal, take a piece long along the fibers. The degree of drying depends on your taste, the maximum time is no more than three weeks and no less than one. Such meat can be served as a snack to pickles, on sandwiches or in a salad.