Jerky

Dried meat, no doubt — a good snack for beer. As a rule, it has much less salt than chips and crackers; besides, unlike them jerky more likely to be natural.

Reviewer gastronom.ru I tasted dried meat from the Moscow region — and, not limited to beer, experimented with dried meat in the kitchen.

Drying — not the most unconditional tradition of Russian cuisine. Undoubtedly, in various provinces of pre-revolutionary Russia, meat of domestic animals, poultry, and game was slaked; very actively engaged in this in the Volga region; however, especially esteemed Tatar dried goose — Tatar, not Russian.

Now the tradition of home-cured meat and poultry is perceived by many in our country as exotic — even though it has not faded away in some places.

Jerky My Snack Premium produce at one private enterprise in the city Podolsk.

These are pieces of veal, chicken and venison (it was possible to try veal and chicken).

25-gram vacuum packages are sold in small stores in Podolsk, Klimovsk, Chekhov and in the southern districts of Moscow.

According to the text on the packaging, the product is completely natural.

Ingredients: chicken / veal pieces, salt, a mixture of natural spices and spices, wine vinegar.

To learn more about the production, you can contact the manufacturer; It is not difficult to do this — the contacts are indicated directly on the package.

No sooner said than done.

“We buy cooled veal and chicken for drying from Russian producers — Ryazan, Bryansk, Kalmyk,” says Sergey, who himself is engaged in drying and packaging.

Further, according to him, the process looks like this. Sliced ​​large pieces of meat marinated day in the fridge. The composition of the marinade is unchanged — wine vinegar, salt, sugar, coriander, black pepper.

Next, the marinade is washed off the surface of the meat and sent the meat for two days in a drying machine, where it is dried under the influence of infrared rays and simultaneously disinfected by ultraviolet light (and this is the second disinfection after aging in vinegar).

Then the meat is cut into a slicer and vacuum.

In jerky meat spicy, but not sharp taste with distinct notes of coriander. This product can be bought not only for beer: it will show itself well in the kitchen.

True, only 25 grams of meat is packed in a vacuum casing, but this is quite enough for a salad, sauce or for a single serving of lunch to work.

With dried chicken, you can, for example, cook machaca meat sauce with dranik. Cut the jerky into small pieces, rub the onion on a fine grater.

Put smoked meat and onion mass in a frying pan, add a little water. In a mortar, crush the salt with black pepper and cumin, add to the meat. Simmer for about 5 minutes.

Then add a spoonful of flour to machanka and thicken the dish. Pour sour cream, mix.

Simmer, stirring regularly, on low heat for about 10 minutes.

Serve machanka to the table can be in a separate bowl, and you can immediately pour pancakes sauce.

Another variant — pearl barley with dried veal. One pack of meat is just enough for lunch in the office for one person. Will need well-welded barley (such preparations are often made in advance; you can use yesterday’s buckwheat and yesterday’s rice in the same way).

In a skillet, quickly fry the meat with half an onion, then add barley to the same amount per portion.

A good lunch is ready in five minutes — you can cook even before going to work.

Pieces of chicken, dry-cured and pieces of veal, cured My Snack Premium, IP Moskalenko Yu. V. (Moscow region, Podolsk), 25 grams, 60 rubles.

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