We dry lamb at home. Dried lamb

Jerky is an unusual snack that can replace store-bought sausages in both festive table, and for a regular lunch or dinner. And it’s quite possible to cook it yourself.

To prepare 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 onto it, place a leg of lamb on top and cover well with salt. Leave for a day in a cool place. 2. After 24 hours, remove the salt that has been saturated with juice, and lightly shake the lamb off any remaining residue. Add a new portion of salt again, and this time leave for two days. 3. After two days, repeat the salt replacement 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 area for 7-8 days. Since juice may still be released from the meat, place the vessel 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!

Similar video recipe "Dried lamb at home"

Step-by-step recipe for dried lamb at home with photo.
National cuisine: home kitchen
Type of dish: Snacks
Recipe difficulty: Very simple recipe

Preparation time: 20 minutes
Cooking time: 11 days 2 hours
Number of servings: 5 servings
Calorie Amount: 327 kilocalories
Occasion: For breakfast

Dried meat is an unusual snack that can replace store-bought sausages both on the holiday table and for a regular lunch or dinner. And it’s quite possible to cook it yourself.
Number of servings: 5
Ingredients for 5 servings
Leg of lamb - 2 Kilograms
Salt - 4 Kilograms

Step by step
To prepare 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:
Cover a baking sheet with foil, pour half a kilogram of salt onto it, place a leg of lamb on top and cover well with salt. Leave for a day in a cool place.
After 24 hours, remove the salt soaked in the juice and lightly shake the lamb off any remaining residue. Add a new portion of salt again, and this time leave for two days.
After two days, repeat the salt replacement and leave for four days. Salting will last 7 days.
Then remove the remaining salt from the leg of lamb and hang it in a dry, ventilated area for 7-8 days. Since juice may still be released from the meat, place the vessel 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!

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

After two days, turn the spatula over, completely immerse it again, cover and leave it alone again 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, take the salted lamb shoulder and wash off the remaining salt. Dry the meat thoroughly using napkins.

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

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

Served thinly sliced, like “basturma”, as a cold appetizer.

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, the lamb thigh weighs almost 2 kilograms.

Pour salt onto 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 lined the baking sheet with foil, but this is not necessary.
Place the leg of lamb in a baking tray and sprinkle liberally with salt on top. Use your hands to ensure that there is no exposed meat left on the leg. Everything should remain under salt.

The meat should remain in this state for several days. After a day, our salt became wet, as liquid was released from the meat. We cleaned our foot of wet salt. Remove the foil and salt from the pan and line it with a new one.
On the second day, the salting procedure of the first day was repeated exactly.
On the third day, the salt became saturated with moisture and again the salt had to be completely replaced.
After that, there was no need to change the salt, since it always remained dry. On the sixth day, we hung our leg 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 suspended juices contained in the meat drip from the lamb.
On the 4th day of weighing, salt appears on the surface of the meat.

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

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

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

Usually lamb is used to make shish kebab or cook shurpa, but you can also salt this meat. How to do everything right? The process is quite labor-intensive, but if you figure it out, everything will work out. Now more details.

How to properly prepare lamb for salting?

Frozen meat must first be thawed (best at room temperature). Then wash the lamb. It is recommended to cut the product into equal pieces (for example, 1-1.5 kg). After this, the meat should be dried.

How to properly salt lamb?

As with other types of meat, there are several salting methods for lamb. Let's understand them.

Dry method of salting lamb

You will need a wooden barrel or a thick canvas bag. Roll the lamb pieces in regular table salt on all sides. After this, place the product tightly in the container. You need to put pressure on top. After this, put it in a cool place. Salt the lamb in this way for 3-4 weeks. Typically, 80-100 g of salt are consumed for every kilogram of meat. Then rinse or wipe the semi-finished product and hang it out to dry or smoke.

Wet method of salting lamb

You will need a large and clean enamel or wooden container. The prepared lamb must be placed tightly in the dish. Prepare the brine: for each liter of water, add 0.15 kg of salt, 20 g of sugar and 1 g of purified nitrate (replace with ascorbic acid). You can also add any spices to your taste. All this must be brought to a boil, stirred, cooled and strained.

Pour the resulting cold brine over the lamb and place in a cool place. Be sure to put pressure on top. Season the lamb for 3-4 weeks. Afterwards you can eat it. Look at the product occasionally; if you notice that the brine level has dropped, add liquid. The meat should be completely covered. The product can be stored in brine and in a cold place for up to 8 months.

Mixed method of salting lamb

A large container (enamel or wood) is required. First, the prepared lamb should be rolled on all sides in salt (as in the dry method). Next, put pressure on top and put it in a cool place for 4 days. After this, prepare the brine (as in wet method). Pour cold liquid over the semi-finished product. Put pressure again. Now keep the lamb in a cool place for 2-3 weeks. Monitor the brine level and add more if necessary. After the time has passed, the corned beef is ready and you can continue to store it in brine, either boil it or smoke it.

Very important point in the process of salting lamb - the temperature at which this process, should be about +3 ᵒС.

Dried meat is an unusual snack that can replace store-bought sausages both on the holiday table and for a regular lunch or dinner. And it’s quite possible to cook it yourself.