Tymur
07-05-2012, 09:29 PM
Homemade Meat
Author - S. Shenderovsky
I'll describe here my little experience in making home-made "dried" meat for hiking.
I do not know about you, but I was a little tired of the good old stew. All these searches are "good" quality with the obligatory "full-scale" test ... Still a lot of weight, a little meat, lots of fat and water.
In short, I began looking for alternatives.
With what do people go? Basically it is this:
Canned meat, salami, Dehydrated meat and other meat purchased concentrates
and, finally, all sorts of Homemade.
What are the criteria for the selection of meat products for the campaign? There are several for different people and different trips to different value:
- The composition and quality of the original product, which determines the amount of edible animal protein in the final product;
- The minimum weight of water and packaging;
- Easy to transport and use;
- Safety in the relevant temperature and humidity;
- Accessibility;
- The price;
- Taste.
A qualitative comparison
Let's try to evaluate at least some of the parameters.
For example, the stew is now readily available, fairly cheap. Taste - for the amateur, but usually - it is edible. The greatest weight. Even on the label there is 17% protein, 17% fat, and the rest - 66%, or two-thirds - water. And that, in fact - go and check. Yes, even a tin ...
From / to the sausage is good for hiking alone or in small (2-3 person) group, when the Bank of corned beef - it's too much. Also good for snacking. It is easy to split. Price decent sausage (the premium) starts from the 250r. But cheaper does not make sense to take - much better than lard. The composition of 20% protein and 37% fat, that is 43% water, can still be a little dry.
Sublimated (dried in a vacuum in the frozen) meat - the best by weight: about 60% protein, 30% fat, 10% water. Pretty expensive.
Complete confidence as starting materials in our environment can only give homemade meat. Of course, this sublimation average person at home is not done. It remains hot evaporation. There are different ways, but all I know of - are variations and combinations of the two: drying in air at relatively low temperatures and evaporation in the animal (pork) fat. Because I've never done meat "drying" to stop it will not (let it do the specialists).
On the second method I found on the website Gornik. Its very colorful and "tasty" Andrei Lebedev outlined here.
In short, the technology is as follows:
Finely chopped raw meat in a pot filled with melted pork fat and simmer for 5-6 hours evaporated to an acceptable weight (about one fourth of the original weight + weight of meat fat). The resulting mass is packed into a suitable container (tetropaki or foil).
Obvious advantages of this method:
1. Very simple, stable and controllable technology. The temperature is almost uniformly distributed, the heating can be easily adjusted by the intensity of boiling. It is necessary only occasionally to mix and make sure that meat is not sticking to the bottom and not be put out of the fat. The temperature is much higher than the "dry" mode - 100 degrees at the beginning of the process, and 105-110 at the end when the water is almost gone. Therefore, the evaporation is faster, and for all sorts of microbes is less comfortable. Readiness is controlled transparency stock, volume, and weigh the whole pot is easy.
Two. Economical - almost nothing is lost, only that stick to the bottom.
Three. Salted fat - a good preservative and packaging.
4. The resulting briquette easy to share (like sausage), and you can pick the right size for use as a whole.
Technology of preparation
(Almost not digress from the primary source in detail):
1.Row meat chopped into pieces of 5-10 mm. Cut the meat is slightly better than frozen. Fold the meat in a pan of suitable size (I think it is better if it is stainless steel).
Two. Prepare lard. To make it easier and more completely heated with oil, we should roll it in a meat grinder, melt in a pan and pour through a strainer into a separate pot.
The ratio of meat and melted fat 3:1 by weight. Here is a little different from Andrew - he ratio of approximately 2.2:1. Probably due to the fact that he cut into larger pieces, which are less densely packed, and it takes more fat to cover them.
Salt is added about two teaspoons per 1 kg. I salted and the meat and fat.
Three. Meat fill most of the fat. Leave for final closure rate of approximately 1 tablespoon (20 grams) of fat per package (for large packages - more).
On a cold meat fat will harden immediately, so the first fire to be weak, and we must constantly turn the weight until the fat to melt.
4. Boil over low heat for 5-6 hours. Choose a mode when you are boiling, but not very intense. From time to time to mix and make sure that the pieces do not stick together, do not pester to the bottom and do not protrude. The soup will be cloudy at first (a mixture of water and fat), then transparent and darker. Boil the first few fairly large bubbles, and then small and frequent, the end surface is covered with fine foam.
Perhaps, we should not seek to evaporate all the water to the end - as it does not burn. I think it is enough to keep 10-12% of water, which corresponds approximately to the reduction of the initial weight of meat in 4 times.
Can be considered as well. For example, you make the meat from 6 kg of meat and 2 pounds of fat (after rendering). Fat consider 100% made up of fat, meat (lean beef) - 18% protein, the remaining 82% - water. We assume that all the fat and protein will (something, of course, fly away with the "smell" something to stick to the bottom, but we assume it is unimportant, it is still in the home is not taken into account). Total 0.18 * 6000 1 * 2000 = 1080 2000 = 3080 g of protein and fat, and 6000 +2000-3080 = 4920 g of water.
If we are evaporated to a total (including "packaging" of fat), weight 3500 g, the final product we will have 3500-3080 = 420 g of water or 12% of the total finite mass.
And there will be meat on the 3500-2000 = 1500 g or 1/4 the original weight.
Five. The resulting product is placed into a suitable container ( packages from milk / yogurt, cups made of aluminum foil). I tried to pack in bags from the yogurt, it turns out okay, but there is too much for my family group. It is convenient to make cups of household aluminum foil. We must take a thicker, "heat-resistant," and dash it into two layers on a suitable diameter of a round stick or square bar. I think the optimal diameter / side - 5-6 cm is less awkward to put back the meat. Carefully and tightly folded bottom and may even consolidate some masking (masking) tape. By the way, for greater disinfection foil can be ignited in the oven, but with Tetra Pack cartons so the focus will not work.
Spread the meat with a spoon. Set to cool.
When cool, top certainly remain unsecured pieces of meat. Melt the "packaging" the fat and pour. After solidification of the top layer of a suitable close the lid - foil or other Tetra Pack ..
Estimated Nutritional value per 100 g of product:
Protein - 31 g (18 * 6000/3500)
Fat - 57 g (100 * 2000/3500)
Water - 12 g
Found on the shelf life of meat on this technology (pork). +27- +32 1.5 months.
then 1 year until the next summer for safety reasons in the campaigns of the day off. The taste and properties have not changed. Packed in plastic bag (double) in the hot state.
P.S. translated with http://translate.google.com with little edition by me.
Can post some more similar recipes if interested.
Author - S. Shenderovsky
I'll describe here my little experience in making home-made "dried" meat for hiking.
I do not know about you, but I was a little tired of the good old stew. All these searches are "good" quality with the obligatory "full-scale" test ... Still a lot of weight, a little meat, lots of fat and water.
In short, I began looking for alternatives.
With what do people go? Basically it is this:
Canned meat, salami, Dehydrated meat and other meat purchased concentrates
and, finally, all sorts of Homemade.
What are the criteria for the selection of meat products for the campaign? There are several for different people and different trips to different value:
- The composition and quality of the original product, which determines the amount of edible animal protein in the final product;
- The minimum weight of water and packaging;
- Easy to transport and use;
- Safety in the relevant temperature and humidity;
- Accessibility;
- The price;
- Taste.
A qualitative comparison
Let's try to evaluate at least some of the parameters.
For example, the stew is now readily available, fairly cheap. Taste - for the amateur, but usually - it is edible. The greatest weight. Even on the label there is 17% protein, 17% fat, and the rest - 66%, or two-thirds - water. And that, in fact - go and check. Yes, even a tin ...
From / to the sausage is good for hiking alone or in small (2-3 person) group, when the Bank of corned beef - it's too much. Also good for snacking. It is easy to split. Price decent sausage (the premium) starts from the 250r. But cheaper does not make sense to take - much better than lard. The composition of 20% protein and 37% fat, that is 43% water, can still be a little dry.
Sublimated (dried in a vacuum in the frozen) meat - the best by weight: about 60% protein, 30% fat, 10% water. Pretty expensive.
Complete confidence as starting materials in our environment can only give homemade meat. Of course, this sublimation average person at home is not done. It remains hot evaporation. There are different ways, but all I know of - are variations and combinations of the two: drying in air at relatively low temperatures and evaporation in the animal (pork) fat. Because I've never done meat "drying" to stop it will not (let it do the specialists).
On the second method I found on the website Gornik. Its very colorful and "tasty" Andrei Lebedev outlined here.
In short, the technology is as follows:
Finely chopped raw meat in a pot filled with melted pork fat and simmer for 5-6 hours evaporated to an acceptable weight (about one fourth of the original weight + weight of meat fat). The resulting mass is packed into a suitable container (tetropaki or foil).
Obvious advantages of this method:
1. Very simple, stable and controllable technology. The temperature is almost uniformly distributed, the heating can be easily adjusted by the intensity of boiling. It is necessary only occasionally to mix and make sure that meat is not sticking to the bottom and not be put out of the fat. The temperature is much higher than the "dry" mode - 100 degrees at the beginning of the process, and 105-110 at the end when the water is almost gone. Therefore, the evaporation is faster, and for all sorts of microbes is less comfortable. Readiness is controlled transparency stock, volume, and weigh the whole pot is easy.
Two. Economical - almost nothing is lost, only that stick to the bottom.
Three. Salted fat - a good preservative and packaging.
4. The resulting briquette easy to share (like sausage), and you can pick the right size for use as a whole.
Technology of preparation
(Almost not digress from the primary source in detail):
1.Row meat chopped into pieces of 5-10 mm. Cut the meat is slightly better than frozen. Fold the meat in a pan of suitable size (I think it is better if it is stainless steel).
Two. Prepare lard. To make it easier and more completely heated with oil, we should roll it in a meat grinder, melt in a pan and pour through a strainer into a separate pot.
The ratio of meat and melted fat 3:1 by weight. Here is a little different from Andrew - he ratio of approximately 2.2:1. Probably due to the fact that he cut into larger pieces, which are less densely packed, and it takes more fat to cover them.
Salt is added about two teaspoons per 1 kg. I salted and the meat and fat.
Three. Meat fill most of the fat. Leave for final closure rate of approximately 1 tablespoon (20 grams) of fat per package (for large packages - more).
On a cold meat fat will harden immediately, so the first fire to be weak, and we must constantly turn the weight until the fat to melt.
4. Boil over low heat for 5-6 hours. Choose a mode when you are boiling, but not very intense. From time to time to mix and make sure that the pieces do not stick together, do not pester to the bottom and do not protrude. The soup will be cloudy at first (a mixture of water and fat), then transparent and darker. Boil the first few fairly large bubbles, and then small and frequent, the end surface is covered with fine foam.
Perhaps, we should not seek to evaporate all the water to the end - as it does not burn. I think it is enough to keep 10-12% of water, which corresponds approximately to the reduction of the initial weight of meat in 4 times.
Can be considered as well. For example, you make the meat from 6 kg of meat and 2 pounds of fat (after rendering). Fat consider 100% made up of fat, meat (lean beef) - 18% protein, the remaining 82% - water. We assume that all the fat and protein will (something, of course, fly away with the "smell" something to stick to the bottom, but we assume it is unimportant, it is still in the home is not taken into account). Total 0.18 * 6000 1 * 2000 = 1080 2000 = 3080 g of protein and fat, and 6000 +2000-3080 = 4920 g of water.
If we are evaporated to a total (including "packaging" of fat), weight 3500 g, the final product we will have 3500-3080 = 420 g of water or 12% of the total finite mass.
And there will be meat on the 3500-2000 = 1500 g or 1/4 the original weight.
Five. The resulting product is placed into a suitable container ( packages from milk / yogurt, cups made of aluminum foil). I tried to pack in bags from the yogurt, it turns out okay, but there is too much for my family group. It is convenient to make cups of household aluminum foil. We must take a thicker, "heat-resistant," and dash it into two layers on a suitable diameter of a round stick or square bar. I think the optimal diameter / side - 5-6 cm is less awkward to put back the meat. Carefully and tightly folded bottom and may even consolidate some masking (masking) tape. By the way, for greater disinfection foil can be ignited in the oven, but with Tetra Pack cartons so the focus will not work.
Spread the meat with a spoon. Set to cool.
When cool, top certainly remain unsecured pieces of meat. Melt the "packaging" the fat and pour. After solidification of the top layer of a suitable close the lid - foil or other Tetra Pack ..
Estimated Nutritional value per 100 g of product:
Protein - 31 g (18 * 6000/3500)
Fat - 57 g (100 * 2000/3500)
Water - 12 g
Found on the shelf life of meat on this technology (pork). +27- +32 1.5 months.
then 1 year until the next summer for safety reasons in the campaigns of the day off. The taste and properties have not changed. Packed in plastic bag (double) in the hot state.
P.S. translated with http://translate.google.com with little edition by me.
Can post some more similar recipes if interested.