Ingredients:
- beef tenderloin 700 g
- rock salt 2 tbsp
- coriander seeds 1 tbsp
- a mixture of peas peas 1 tsp
- granulated sugar 1 tbsp
- bay leaf 2-3 pcs.
The procedure for cooking beef jerky
Prepare everything you need. Remove the films from the meat and trim the piece if necessary. To make beef jerky uniformly salted, the thickness should be approximately the same throughout.
Make a spice mix. To do this, add salt and sugar, peppercorns, coriander seeds into the mortar. Break the bay leaf with your hands.
Work well with the pestle.
Pour the aromatic contents of the mortar into a flat-bottomed dish.
Roll meat on all sides. Tighten the top with cling film, if there is a cover, use it. Leave at room temperature for 6 hours.
After half the time, turn the piece over. Quite a lot of liquid will already be collected in the form; it is by no means possible to drain it.
After 6 hours, the beef will noticeably thicken and become darker in color.
Now the liquid must be drained, and the meat dried on a paper towel.
Wrap beef in a clean gauze, wrap tightly with twine or thread.
Hang in a well-ventilated place where no more than 25 degrees. Then everything depends on the thickness of the piece and the ambient temperature. From time to time, you need to squeeze the meat with your fingers, as soon as you feel that the crust has tightened, the piece should be expanded, cut a little and try. If the beef is well dried from the edges, then everything is ready. The slice should be a brown uniform color. This usually takes about 2-3 days.
For storage, wrap in cloth and put in the refrigerator, but you need to eat no more than 4-5 days. If dried beef at home will lie longer, it will become very salty and hard. Serve as a part of meat cutting.
