How to dry meat in a vegetable dryer: tips and recipes. Cooking jerky beef in an Ezidri dehydrator How to cook meat in a vegetable dehydrator

22.03.2024

Pre-treatment is recommended for fruits that oxidize quickly (apricots, apples, peaches, berries, etc.): they should be heated to 100°C, then cooled, and then pureed.
Place a solid tray on a sieve, lightly grease it with vegetable oil so that the finished pastille does not stick to the tray.
Distribute the pre-prepared mass evenly over the tray, making the layer in the middle thinner than at the edges. .
You should use no more than 2 cups of puree per tray.
You can check the readiness by the stickiness in the center: the finished one is practically not sticky.
Remove the marshmallow while it is still warm, then roll it into a tube, cool it, wrap it in cling film and place it in an airtight container. The pastille will be stored in the refrigerator much longer.

Temperature - 60°C

Time - 12-14 hours

Pastila is a wonderful snack. It can be reconstituted by diluting it with water or juice and using it as a sauce or puree. It is easy to make a wonderful dessert for children from marshmallow - as a layer in biscuits or a filling for pies. To make sugar-free jam, three parts of marshmallow must be poured with one part of boiling water. Pastille is prepared from fruit or vegetable puree or grated fruit, but then the layer turns out to be thick. First, at your own discretion, the workpiece can be boiled and sweetened with sugar or honey.

With the development of technology, it has become easier to prepare your favorite dishes at home. For example, jerky, which is rarely found on sale anywhere, can now be easily and quickly made at home. For this you will need an electric dryer.

How to dry meat in a vegetable dryer? Let's talk about this further. We will also present recipes for meat in a vegetable dehydrator.

What kind of meat can be dried and what is the name of the dried meat?

In fact, various types of meat can be dried - both in a dryer and in other ways. Although there is a very widespread opinion that it is better to dry-cure beef and venison (in a dryer). But it is better not to cook chicken or other poultry meat in this device. Because it will turn out too dry. But in practice it has been repeatedly proven that any meat can be dried in a dryer.

There are several recipes that allow you to deliciously dry meat in an electric dryer. And each type of dried product has its own name. The most commonly heard names are basturma, bresaola and sujuk.

Basturma is dried beef. Sujuk is made from pork, lamb and goat. Bresaola is a cured ham made from young beef. The marinade for such dishes is prepared differently, and for bresaola, wine is the ideal option.

The finished type of dried meat is usually cut into thin slices and served as an appetizer with many drinks.

How to properly store cooked meat?

Most often, dried meat is eaten immediately after cooking, but if there is still something left, it must be properly preserved so that it does not weather or dry out.

It is better to store a piece of meat in a fabric bag or in tightly closed jars or containers.
If the room is hot, it is better to put the meat in the refrigerator. And if the temperature is moderate, then it is better on the balcony.
To prevent the meat from absorbing moisture, as well as to prevent mold, it must be wrapped in a paper towel or napkins.
Residents of private houses store dried meat in cellars or pantries, where it is dry, cool and dark.

Under proper conditions, it can be stored from several weeks to several years.

Drying meat in an electric dryer: how to do it and how long to dry it?

An electric dryer is not such a necessary device in the household, but if you have one, then you are the happy owner of the opportunity to cook dried meat whenever you want. Dried meat in the dehydrator will taste just as good as if it had been dried the traditional way.

The convenience is that the process will take less time. When we dry meat in a vegetable dryer, we spend only 6-8 hours on it. Just - this is compared to the traditional method, which takes 2-3 weeks.

And the drying process itself is the same as drying vegetables or fruits.

Easy Beef Jerky Recipe

Before you start drying the meat in a vegetable dryer, you need to marinate it thoroughly. Here is a recipe for how to cook beef in an electric dryer.

What will we take:

chilled beef meat - 2000 grams;
table salt - 20 grams;
black pepper and soy sauce - to taste.

Prepare like this:

The meat must be defrosted. Better chilled. It should be washed, dried and cut into slices 5 cm wide.
All veins, films and fatty layers should be removed.
Make the marinade in a deep bowl: mix salt, pepper and soy sauce. Soak the meat in it and put it in the refrigerator for a couple of days, not forgetting to turn it over twice a day.
After marinating, the pieces of meat are placed on dryer trays, the temperature is set to 60-65 degrees and drying is activated.

The weight of the finished meat is 2 times less than in its raw form. Therefore, take a large piece initially.

Marinade with adjika for drying

Dried meat will be very tasty if you soak it in adjika marinade. You will get natural meat chips.

The following ingredients are used for preparation:

kilogram of pork or other meat;
adjika - to taste;
50 grams of salt;
any spices to your taste.

Cooking steps:

The meat is washed, cleaned of all excess and cut into several slices.
The pieces are well rubbed with salt and spices, wrapped in cling film and put in the refrigerator for a day.
After a day, take out the meat, wash off the salt and spices, and dip it in adjika on all sides.
Leave the meat in adjika for 6 hours.
And after 6 hours you can safely put it on dryer trays.
At a temperature of 65 degrees, the meat is dried for 6 hours (after 3 hours it is turned over to the other side).
The finished meat resembles chips. And if you dry it in one piece, then when cutting the finished product, its pieces will turn out dry and elastic.

Spicy marinade for drying beef

There is another version of the marinade for curing beef, which is more complex in composition, but has a spicy taste and rich aroma. Spicy lovers can increase the amount of garlic.

A recipe for dried meat in a vegetable dehydrator with the addition of various spices requires the following ingredients:

2 kg beef fillet;
kilogram of sea salt;
4 garlic cloves;
paprika - 17 grams;
oregano - 20 grams;
ground black pepper - 15 grams;
thyme and rosemary - 20 grams each.

Prepare dried meat in the presented marinade as follows:

Mix salt and ground pepper in a deep bowl.
The garlic is squeezed through a garlic press and added to salt and pepper.
Paprika, oregano, thyme and rosemary are also added to the total mass.
The meat is washed, all veins, films and fatty layers are removed. Wipe with a paper towel and cut into slices 5 cm wide.
Each piece is rolled in the prepared dry marinade, put in the refrigerator to marinate for a day.
A day later, take out the prepared meat and turn on the electric dryer. Pieces are placed on a tray or trays and the drying mode is activated.

Pork: how to dry meat in a vegetable dehydrator?

Pork dried in an electric dryer is not as dry and tough as, for example, beef or chicken. Thanks to the natural fat content of the product, the finished meat will be soft with a pleasant aftertaste.

To enjoy delicious pulled pork, grab:

kilogram of pork tenderloin;
kilogram of table salt;
30 ml cognac;
30 grams of dried sage;
40 grams of crushed black pepper;
2 hot chili pods;
a handful of coriander.

Steps to prepare dried pork:

The meat tenderloin is washed, films and veins are removed from it, and dried with paper towels.
Wash the chili, cut off the top of each pod, remove the seeds and cut the pulp into small pieces.
Add salt, ground pepper and sage to the chopped peppers.
Pour cognac into the dry mixture and mix well.
Next, take a deep container, the bottom of which is covered with 1/2 of the prepared marinade. Place the meat in it, and coat the top with the second half of the marinade.
Cover the container with a lid or cling film. Place in the refrigerator for at least 12 hours.
After 12 hours of marinating, take out the meat, shake off the seasonings, and cut into thin slices.
Place the pieces on the trays of the electric dryer and activate the drying process.

Chicken jerky

The process that allows you to dry meat in this type of dryer is identical for any type of similar raw material. The only difference is in the marinade. It is special for chicken meat, enhancing not only the taste of the bird, but also making it softer, and therefore less dry.

What you need for cooking:

chicken breast without skin - 4 pcs.;
80 ml soy sauce;
a level tablespoon of salt;
a tablespoon of grain mustard;
a teaspoon of balsamic vinegar (you can replace it with wine vinegar or lemon juice);
a couple of teaspoons of seasonings according to preference;
a tablespoon of sunflower oil.

To get delicious chicken in the dryer, follow the instructions:

Chicken breasts are washed, cleaned of films, cartilage, fat and anything unnecessary.
Next, the marinade is prepared. To do this, combine all the ingredients stated in the recipe (except chicken, of course). Mix everything thoroughly.
Chicken breasts are coated in the prepared marinade. Leave them in it for 12 hours in the refrigerator.
After 12 hours, remove the chicken and place it on a drying tray.
Close the device, set the temperature to 60 degrees and leave to cook.
After 3 hours, the chicken pieces should be turned over to the other side.
Another 3 hours are allotted for preparation.

The finished meat is easily cut into thin slices, it is not tough and elastic. Good as an independent snack, as an addition to sandwiches or salads.

Corned beef in an electric dryer

Corned beef is a ready-made product, but you can also put it in the electric dryer and give it a special taste. Any corned beef is suitable - from any type of meat.

First you need to cut the corned beef into long thin strips.
Place the strips on a rack in an electric dryer, set the temperature to 60 degrees and dry, checking periodically. It may also happen that less drying time is required. The readiness of meat can be judged when it becomes dry, but when bent it will show elasticity and will not break.
The finished corned beef is eaten immediately. And if not, then put the pieces in a plastic bag and put them in the refrigerator, where they can be stored for a long time.

Game in an electric dryer in marinade

Game (no matter what kind of animal or bird), before it is dried, must lie in the freezer for a couple of months. This will contribute to the disappearance of all microbes.

Marinade for game meat is a brine solution or dry salt. The main thing is to roll the meat well on all sides in salt and leave it in the refrigerator for several days. After this, the salt is washed off the meat, cut into pieces and placed on pallets in an electric dryer.

Set the temperature to 65 degrees and leave it in the device for 8 hours.

Conclusion

As you can see, drying meat in a vegetable dryer is quite easy. The process is no different from drying fruits and vegetables in the device. However, you don’t have to wait several weeks to try jerky. But buying an electric dryer for cooking meat is not profitable. As practice shows, buyers use it a couple of times for this procedure. The rest of the time it will just gather dust on the shelf.

Usually, raw meat (beef or venison) is dried, salted or marinated in advance. Drying chicken or pork is not recommended.

Average drying time: 6 to 8 hours (High)
ATTENTION: high humidity increases drying time

Dried boiled meat:

Take pre-cooked beef, venison, ham, bacon or poultry and trim off all the fat.
Make sure the meat is fully cooked.
It should be dried in slices 5 mm thick or cubes 10 mm thick for 6 - 8 hours on a mesh tray.
After drying, the meat should not contain water and be hard. It can be stored for 6 weeks, refrigerated for 8 weeks, and frozen for 6 months.

Game:

To kill any bacteria or disease the animal may have, it is recommended that game be kept frozen for at least 60 days before drying.

Meat in marinade

500 g lean meat
4 tbsp. l. soy sauce
1 tbsp. l. tomato sauce
1/4 tsp. black pepper
2 cloves garlic
1/2 tsp. salt
1 tbsp. l ground ginger root
1 tbsp. l. Carrie powders

Submerge the meat completely in the marinade, cover and refrigerate.
After 6 - 8 hours, drain and place the meat on the dryer, while placing a solid tray on the bottom tray, and mesh trays on the ones above, so that drops of marinade do not get into the electric motor.
Four hours after drying begins, the meat should be turned over. The total drying time is 6-8 hours.
Meat can be considered ready if it bends like a willow twig without breaking. The shelf life of the jerky is 4 weeks. For long-term storage, meat should be placed in an airtight container in the refrigerator or freezer.

Corned beef jerky:

Get fresh, ready-to-cook corned beef. Cut it into long, thin pieces.
Place on a mesh tray. Dry the corned beef until it becomes firm and does not break when bent.
However, it should not be too fragile. Pack the corned beef in a plastic bag and place it in the refrigerator.

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.

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.

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.

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.

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

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.

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.

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.

Today we will tell you how to make jerky at home. By choosing the most suitable cooking option for yourself, you can ensure that your table has the most delicious, and most importantly natural, meat delicacy without any additives.

Homemade jerky - recipe

Ingredients:

pork neck – 1 kg;
ground red pepper;
ground black pepper;
allspice peas;
bay leaves;
coriander;
rosemary;
caraway;
paprika;

For the brine:

purified water – 1 l;
non-iodized salt – 140 g;
granulated sugar – 30 g;
bay leaves – 2 pcs.;
allspice peas – 5 pcs.;
cloves – 1 pc.

Preparation

First, let's prepare the brine for the jerky. To do this, pour purified water into a container suitable for marinating, add salt, granulated sugar, throw in bay leaves, allspice peas, a clove bud and put on fire. Heat the marinade to a boil, stirring until the salt and sugar dissolve, and let cool completely.

In the meantime, prepare the meat. The ideal option for pickling and drying would be an oblong, not very thick piece with small layers of fat. This meat will be well salted and when finished it will not be dry and moderately juicy. We wash it in cold water, get rid of large veins and films, immerse it in brine and put it in the refrigerator for twenty-four hours. If you want to get a saltier result, you need to soak the meat in brine for two or three days. Another important point. There should be enough brine to completely cover the meat, so if necessary, you need to prepare one and a half or double portions of the marinade.

Remove the marinated piece of meat from the brine, pat it thoroughly from moisture with paper towels and place under a press for one hour.

While the remaining liquid is removed, let's deal with the spices. The ideal option for rubbing meat would be a freshly ground mixture prepared by grinding peas, grains and leaves in a mortar, but you can also use ready-made ground spices. Mix all the spices in a separate bowl, paying special attention to ground red pepper, because it is an excellent natural preservative. You can replace some spices with others to suit your taste or add a little more salt. Thoroughly rub the meat on all sides with the spicy mixture, wrap it in a clean cloth folded in several layers of gauze or parchment paper and place it in the refrigerator for seven days.

After the time has passed, we update the layer of spices by breading the piece of meat again, place it in a fabric bag and hang it in a well-ventilated place for two weeks.

After time, the delicious meat delicacy will be ready. Bon appetit!

Dried meat in the dehydrator

Ingredients:

any meat (pulp);

For the marinade:

- taste;
olive oil - to taste;
granulated sugar - to taste;
lemon juice - to taste;
- taste;
salt - to taste.

Preparation

You can dry any meat, including sirloin, in an electric dryer. To do this, wash it in cold water, wipe it dry, cut it into layers up to one centimeter thick and soak in the marinade for one hour. To prepare it, mix soy sauce, olive oil, add granulated sugar, lemon juice, Dijon mustard and salt. Don't forget that soy sauce is already quite salty.

Place the marinated meat slices on the tray of an electric dryer and keep at 60 degrees for six to eight hours. Halfway through the cycle, turn the meat over to the other side once. Depending on your preference, you can dry the meat a little longer and get a firmer, drier texture in the finished jerky.

You can cook jerky in the oven in a similar manner by placing it on a lined baking sheet and keeping it at the same temperature until it reaches the desired degree of drying. The oven door should be slightly open during the cooking process.