Dried lamb recipe. Dried lamb at home - recipe

Good afternoon, dear readers! Spanish cuisine is famous for its original and healthy dishes, so today one can observe interest in such a topic as “homemade ham recipe”.

A big plus of this meat delicacy is that it is prepared using a technology that excludes the formation of a large amount of cholesterol in the dish, which makes the food not harmful at all, but even useful.

What is Jamon?

This dish is not ham, as many suggest, but a dry-cured ham of pork or some other meats. In Spain, there are several varieties of this food.

One of the most famous and inexpensive jamon is Serrano, made from the hind leg of a pig with a white hoof.

"Iberico" is a more expensive type of meat delicacy, it is also made pork, but with a black hoof, that is, from pigs of a special breed of black color. There are also such types of jamon as "Beyot" and "Resevo".

The question of how to cook this delicacy from meat arises for many people for a reason, since many people know how important it is for the body to eat meat dishes prepared correctly. The basic recipe is to follow these steps:

1. Mainly prepared from the back leg of a piglet.
2. To begin with, excess fat is removed from the meat, then the meat is covered with sea salt and stored in this form for about two weeks in a room with a temperature of 0 to +8 degrees.
3. Then, excess salt is removed from the leg, washed, dried and hung upright.
4. Then the meat is dried, its salinity is reduced in a humid room for a month or two.
5. At the end of the cooking process, the pork leg is left to dry also in an upright position.
6. The degree of readiness of the product is checked by puncturing with a special beef bone needle. The finished ham has a special aroma.

In Spain, this meat delicacy is eaten with herbs, various cheeses, added to salads, stewed along with vegetables and seafood.

For the preparation of real Spanish jamon, the meat of pigs is used, which during their lifetime were fed with acorns, it is such food that gives the finished delicacy a special incomparable aroma and taste.

How to prepare a delicacy at home?

Many people like this meat, but not all live in private houses and have premises suitable for long aging and drying of the ham, in which case I recommend to help fast recipe. To create a dish using this method, you need to buy the following ingredients:

• Loin;
• Salt;
• Sugar.

Preparation:

1. The meat is rubbed with a mixture of sugar and salt (mixing ratio 1: 2).
2. Then they put it in a suitable bowl, press down with a load and send it to the refrigerator for three days.
3. Every morning and evening, the loin must be turned over, and the juice that it has allocated must be drained.
4. Then, after three days, the loin is dried with napkins and rubbed with a mixture of spices (garlic, coriander, laurel, ground pepper).
5. After that, the ham is wrapped in gauze, tied well with a rope and hung on the balcony in the shade.

Culinary experts note that pork cooked according to the above recipe is ready to eat on the fourth day. But in order for the dish to resemble jamon as much as possible, it is worth drying it for at least two weeks.

Lamb jamon

No less tasty is a meat delicacy prepared from lamb. To prepare it, you will need the following products:

• Leg of lamb weighing two kilograms;
• Four kilograms of salt.

To the question, how to do food, you can answer like this:

1. A pound of salt is poured onto a baking sheet covered with foil, then a leg of lamb is placed and covered with salt on top.
2. Then the meat is sent to the refrigerator for a day.
3. Then the lamb is taken out of the refrigerator, shaken off excess salt, and the liquid released from it is also removed.
4. The leg of lamb is again rolled in salt and stored in the refrigerator for two days.
5. The salt is replaced, and the meat is again sent to storage in the refrigerator, but already for four days.
6. After this period, all salt and excess liquid are removed from the lamb, the leg is suspended vertically in a dry ventilated room, for example, on a balcony, and hangs there for 7-8 days.

Ready-made lamb has a dark shade, it must be stored in the refrigerator, and served on the table, cut into slices.

Turkey jamon

Diet deli meats are best cooked turkey... To prepare a dish, you need to stock up on the following products:

• Turkey breast in the amount of one kilogram;
• Two tablespoons of salt;
• A teaspoon of ground black pepper;
• A small spoonful of paprika;
• 100 ml of strong wine;
• Hops-suneli in the amount of one teaspoon;
• A small spoonful of coriander.

Homemade recipe cooking this non-classical version of jamon is as follows:

1. A mixture is made of spices, wine and salt, into which turkey meat is placed under a press, then it is placed in the refrigerator for a day.
2. Then, excess liquid and salt are removed from the meat product, it is wrapped tightly in gauze and sent to dry on the balcony for three days in the shade, in a suspended state.
3. The finished meal is wrapped in cling film or foil and stored in the refrigerator.

It is worth noting that the turkey delicacy looks much lighter than the one prepared in the classic way from pork.

Wild boar jamon

Meat delicacy from boar is a dish for real hunters. To prepare a boar leg dish, you will also need one kilogram of salt. Experienced hunters prepare food according to the following recipe:

1. The leg is washed, pierced in several places with a knife, immersed in a bag and covered with a kilogram of salt.
2. Then the meat is forgotten for three days.
3. After this time, the boar ham is taken out, washed thoroughly from salt and smeared over the entire surface with butter melted in a pan, so that the meat does not dry out, but withers.
4. The ham is then hung vertically in a cool dry place and dried for about two months.

Wild boar jamon turns out to be delicious, with such a dish you can please yourself and your loved ones on any solemn occasion.

Dried Lamb Shoulder Recipe
Wash a fresh shoulder of lamb and pat dry with a towel or. Choose a suitable dish for the salting of the meat. It should not be large, the main thing is that the spatula is completely displaced in the dish.
Pour coarse salt into the bowl. The layer thickness should be at least 1-2 millimeters. Put a spatula in a bowl and cover with salt.
The lamb should be completely under the salt.
Cover with a towel to evaporate and let sit for 2 days.

After two days, turn the scapula over, submerge it completely again, cover, and again leave alone for another 2 days.
The essence of salting is not only adding salt to meat, but also getting rid of excess moisture that is in it.
After the 4th day, we take the salted lamb shoulder and wash off the remnants of the salt. Dry the meat thoroughly with napkins.


While the meat is drying, let's start preparing the seasoning mixture.
Press peeled garlic cloves in a glass, add dry seasonings and mix. Take a little boiled water and cool to 40 degrees. After tablespoons, stirring, add water to the seasoning mixture with garlic. Add enough water to make it look like porridge.
Liberally coat the entire scapula with this mixture. We choose a ventilated place in the house, or better in the balcony, and hang the spatula.


The scapula should remain in this state for an average of one month.
Be aware that liquid may drip from the salted lamb shoulder.


It is served thinly cut like "basturma" as a cold snack.

Dried Lamb Thighs Recipe
This time we will take a lamb thigh and dry it without seasoning - only with salt. To do this, you need to purchase one hind leg from a young lamb.
In our example, a lamb thigh weighs almost 2 kilograms.


Pour salt on a baking sheet, like ours, or into another dish so that a layer of salt, 1-2 millimeters thick, forms on the bottom. Just in case, we covered it with nasty foil, but this is not necessary.
Place the leg of lamb in a baking sheet and sprinkle generously with salt on top. Use your hands to ensure that no exposed meat remains on the leg. Everything should remain under the salt.


The meat should remain in this state for several days. A day later, our salt became wet, as liquid is released from the meat. We cleaned the wet salt from our foot. The foil with salt was removed from the nasty and a new one was covered.
On the second day, the salting procedure of the first day was repeated with precision.
On the third day, the salt was also saturated with moisture and again had to completely replace the salt.
After that, there was no need to change the salt, as it always remained dry. On the sixth day, we hung our leg out on the balcony, but we advise you to keep the meat in salt for at least 7-8 days.
Be sure to keep in mind that the remaining juices contained in the meat drip from the lamb in suspension.
On the 4th day of weighing, salt appears on the surface of the meat.


The meat turns dark brown. During the next 4 days, no significant external changes were observed with lamb. In our case, the meat remained in suspension for 10 days.


On the tenth day, the jerky lamb was ready. The taste is unusual, pleasant, which cannot be conveyed in words.


After trying the dried leg of lamb prepared with this recipe, we came to the conclusion that the meat should be kept in salt from 7 to 10 days, since our mutton turned out to be not salted enough, especially on the bones.
And lastly, be sure to use some dry seasonings (ground black pepper would be for the article), as in the first recipe.

Dried meat is an unusual appetizer that can replace store-bought sausages both on a festive table and for an ordinary lunch or dinner. And it is quite possible to cook it yourself.

To cook dried lamb at home, you will have to be patient, because this process will take about two weeks. All you need is a leg of lamb and a lot of salt. Use regular table salt. So, let's get started: 1. Cover a baking sheet with foil, pour half a kilogram of salt on it, put a leg of lamb on top and cover well with salt. Leave in a cool place overnight. 2. After a day, remove the salt soaked in juice, lightly shake the lamb from residues. Fill up again with a new portion of salt, and this time leave for two days. 3. After two days, repeat the salt change and leave for four days. Salting will last 7 days. 4. Then remove the remaining salt from the leg of lamb and hang it in a dry ventilated room for 7-8 days. Since the meat may still be juicing, substitute a bowl so that it does not drip onto the floor. The jerky will turn dark in color. Store it in a cool place, preferably in the refrigerator. Serve sliced. Bon Appetit!

A similar video recipe for "Dried lamb at home"

Hello ladies and gentlemen!
Some time ago, I pestered all of you with the question of how, after all, to wilted meat (and in particular a leg of lamb) at home (http://community.livejournal.com/stalic_kitchen/533286.html)
Having received a sufficient amount of advice and recommendations, and having determined for myself the order of actions, I went to the market ...
After a little damaging and squabbling, I chose such a beautiful hind leg of not an old lamb, weighing about 1.9 kg.
Here you see her already prepared for the "process" ...

I got in the store opposite, four kilogram packs of coarse salt….
On a baking sheet covered with foil, poured about 2/3 of one pack.
Put his leg down. I poured salt on top generously, leaving no exposed meat.

I took it to the balcony and left it ...

After a day, I came to inspect ...
The salt was soaked in the juice released from the meat.
He cleaned his leg of salt, shook it off the baking sheet, and fell asleep again, repeating everything exactly as before.
On the third day, the operation with salt was repeated, and the meat lay for two days, without my intervention.
Since the salt remained in the same state as days before, I came to the conclusion that it was time to hang our leg out ...
After hanging in the air for a day, the meat began to give off the remnants of juices, and without warning, thereby dropping the windowsill.
At about the 4th day, salt began to appear on the surface.

The meat darkened and took on an ominous, dark brown color ...

The wife looked askance, and for the fifth time said that there is "THIS" she will not.

In the next four days, no visible changes were observed ...

I lasted exactly 10 days ...

Stripped off. I tried it ... I must say that the taste is unusual. I find it difficult to describe it in words. It is worth trying it yourself to understand what it is.

I am quite picky about the results of my culinary work, but in this case everything turned out very well. This was confirmed by my colleagues at work, to whose court I brought this lamb cut into thin slices.

And now, what conclusions have I made for myself:

1. Salt should take longer. My opinion is at least 7 days. Ignoring the fact that the salt
like already and does not draw out juices. Since in our case salt is not used
only for salting, but also for removing the maximum amount of moisture from
product. In my particular case, the meat was not enough
salted.

2. In my opinion, it was still necessary (as suggested by some participants in the discussion) to introduce a saline solution into those areas of meat that
are at the bone, because there it was well, very slightly salted.

3. And the last thing - black pepper would be great.

The entire cooking process takes 10 to 30 days. The longer the meat is dried, the tastier it becomes. Please note that the flesh is salted faster, but it takes a little longer to cook the lamb on the bone.

Step-by-step instruction:

1. Dry the spatula with a paper towel to remove excess moisture, place in a wide bowl and rub generously with salt. Spread the rest of the salt over the meat so that it is completely covered. Cover the dish with a towel and leave for 2 days.
2. Turn the meat over to the other side, cover with salt again. Leave on for 2 days. Then rinse and dry well with paper towels.
3. Finely chop the garlic, add spices or fresh herbs, grind. Add warm boiled water to the mixture to make a gruel from the seasonings.
4. Spread the sauce well on the meat on all sides, make a hole in the upper part and hang in a ventilated area. Dry the shoulder blade for 1 month.

Choose the spices that you like best. Coriander, suneli hops, curry and others are suitable. At the final stage, when the meat is dried, substitute an empty container under it. While the scapula is fresh, liquid will drip from it.

Quick Cured Lamb Recipe

Ingredients:

• Leg of lamb - 2 kg;
• Salt - 2.5 kg.

How to cook:

1. Sprinkle 2 mm of salt on a baking tray. Put the prepared meat, sprinkle well with salt on top so that it completely covers it. Leave for a day.
2. Clean the leg of wet salt, pour dry salt onto a baking sheet and repeat the procedure. Leave the meat for a day. Do this until the salt remains dry.
3. Clean the meat from excess salt, make a hole for the thread and hang it on the balcony. Leave on for 10 days. The finished product is dark in color and tastes good.

As a rule, the meat should be salted out for 7–8 days, only after that it should be hung to dry. It depends on the quality of the lamb, so choose young meat. You can dry your leg in the refrigerator, but watch out for humidity, do not leave liquid foods open. If the humidity is high, ventilate the refrigerator every 30 minutes.

Try these recipes to delight your loved ones and guests with an unusual snack. Watch the video for a detailed overview of the entire process.