There are different recipes for jerky at home. But I liked the most, although it on time - longer than anyone else. On festive table- straight: beauty! And during the week: better than everyone there sausages Eshkami and preservatives.
The meat I tried to jerk anyone: pork, beef, chicken, turkey. But - pork, everything - is juicier and tastier obtained (example - see photo)
-find nearest shop with hot spices and buy there is, in addition to the red and black pepper, cumin, star anise, cumin, basil (however, the kit can be any of your choice)
There are different ways of curing meat (dry, wet, combined). My rather combined.
Cooking cool the brine (salt so that it does not dissolve in water) was added thereto: cloves, garlic and lavrushku. In brine immerse meat and put it in the refrigerator for 3 days. After that, the meat should pave the parchment and retain under the heavy yoke of the night. morning
daub a little dried out meat chopped spices (abundantly) wrap it in a gauze and dress cloth wiring. In this kind for another night - under oppression. Later change gauze, bandages the again hang in a cool, dry place (mine is a balcony). Two weeks later - you can check - the meat is already provyalennym, but wet enough. I have such an option, as in the photo, we got 3 weeks. And if we wait, it will be - more densely. The meat is stored for a long time (if not all eat at once))).Like for - plus in karma ✊! Subscription - obnimashki 🤗) I tried)) On questions - answer with pleasure. All good! 🙏