Introduction: Air Dried Cured Beef –cheapest, Easiest and Tastiest Meat Recipe
This is my recipe for air dried beef, also known as biltong or bresaola in Africa. I think it’s the most basic and traditional method of cooking meat.
I adore it because it tastes fantastic and lasts longer when properly stored. Additionally, because of the low fat content (even if it has fat, it will dry out) and cooking method, the beef is healthier and contains more vitamins than when it is boiled or grilled.
See http://en.wikipedia.org/wiki/Beef#Nutrition_and_health
For those who enjoy beef jerky as a snack, it’s also fantastic. The main difference, beef jerky is smoke dried beef.
Step 1: Choose Your Meat
Warning! Not every meat works dried. For instance, toxins in chicken or pork can be removed by boiling Unless you grow your own chickens or pigs. (congrats if you do). Still, I would not recommend it.
I select lean meat, such as round or muscle, whenever possible. Additionally, I always purchase meat from butchers rather than supermarkets because I have a wide variety of meat options.
Step 2: Fillet the Meat
I had to cut the whole piece of meat I purchased into thin stripes. The quicker the meat dries, the smaller it is.
Using a wooden cutting board and knife, I cut the meat into strips that were between 0 and 15 cm long. 5cm thickness.
I then placed the stripes in a sandwich box after washing them in warm water.
Step 3: Add the Spices, Salt and Vinegar and Get Messy
Although there are some ingredients that must not be left out of the recipe, you can improvise as much as you like in this situation:
Vinegar is necessary to clean the meat and serve as a preservative. Because of its acidic nature, vinegar has an unlimited shelf life and doesn’t require refrigeration.
– Salt is essential as it serves as a natural preservative and enhances flavor.
– Marjoram – optional but I always use it
– Ground pepper – optional
When I’m cooking for myself, I always use the optional hot pepper.
– Thyme – optional but I always use it
You can either combine all the ingredients on the meat or in a bowl.
Pour the marinated sauce over the meat and begin thoroughly combining everything with your hands.
I closed the box after I was done and gave it a good shake.
Put the box in the refrigerator for a few hours; I did so for 12 hours.
Step 4: Drying Environment
Here I improvised a lot. I used an IKEA storage box, covering the inside with aluminum foil for better light reflection and box protection (I discovered that if the plastic isn’t covered, it will melt and mess up your meat), a 75w incandescent light bulb, three aluminum hanging bars, and a 12v fan.
I won’t go into details because although it’s not the ideal box, it works.
Step 5: Drying Preparation and Phase
I made some hooks out of paperclips using the sandwich box I took out of the fridge (I’ll get better ones since the paperclips aren’t reusable). Hooked the meat and hang it in the box.
You should place a plate on the bottom of the box to catch all the meat juice. I closed the box and plug it in. I haven’t used the fan because I haven’t experienced fungus issues.
Warning: The smell is strong, so if you don’t like it, put your box away. I placed it on my balcony because it is enclosed and away from me, my dog, and outside bugs.
After 10-12 hours, check the box and meat. I took the slices out of the cure and put them in the refrigerator. Now the meat curing is left at everybody’s choice.
Some may want juicy, some may want crusty. I opt for crusty, leaving the non-crusty meat slices for additional curing
It’s ideal as a snack, but you can also serve it as a main dish with mashed potatoes and some aged red wine.
Runner Up in the Paleo Recipe Challenge
Participated in the Snack Contest
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I like your drying set-up! Very simple but effective.
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FAQ
Can you air-dry meat at home?
The best conditions for drying meat are warm, dry air with a relative humidity of just 30% and small temperature differences between day and night. However, when basic hygienic and technological rules are followed, meat drying can also be done successfully in less ideal conditions.
How to make air dried beef?
Wrap tightly in cheesecloth (4-5 layers), tie with kitchen twine. 4. Depending on how dry you want your meat to be, hang for 7 to 10 days in a dry, well-ventilated area. I frequently hang the meat in a closet near an air vent when we use the air conditioner.
How to make dry beef at home?
We cut our meat into strips or slices and hang it in a temperature- and humidity-controlled space to air-dry it, which gradually and naturally removes moisture. The procedure keeps all the protein chains intact, increasing the meat’s nutrient density. It has an adventurous texture, tender but still chewy.