Meat chips
Description
You can also dry meat chips in a regular oven. Arrange the meat pieces on a rack. Preheat the oven to 70°C, turn off the heat, and only then put the meat in to dry. Keep the oven door open so air circulates well. This drying takes about 24 hours. As the oven cools, remove the rack with the meat, reheat the oven, turn off the heat, and put the meat back in. Serve with herbs and sauce.
Instructions
- 1
Step 1
Wash the beef well and thoroughly dry it with paper towels. Now cut the meat with a sharp knife into oblong pieces no more than 1 centimeter thick and about 5 centimeters long. Pour red wine into a pot, add the meat, and add your favorite meat spices, salt, salt, sugar, and vinegar. Weigh it down and let the meat marinate for 10–12 hours.
- 2
Step 2
After the required time has passed, remove the pieces of meat from the marinade. We won’t need it anymore. The meat needs to be dried. You can let it drain on a colander, place it on an oven rack, or put it on a vegetable dehydrator tray.
- 3
Step 3
Now it's time to dry the meat. You can do this in the oven, but I find it more convenient to use a food dehydrator. Spread the pieces well apart from each other on the dehydrator trays, set the unit to run for one hour at 55°C.
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Step 4
After one hour, set the temperature to 40 degrees and continue drying the meat for about 10–12 hours. You can turn it over from time to time. The finished meat can be eaten right away or stored in glass jars with tight-fitting lids.