Jerky kaza nono a gida

Jikan kaji na Jerky a gida tare da tafarnuwa, barkono mai zaki da barkono mai dadi - daskararren abincin kaji tare da dandano daban-daban. Dafa wannan naman yana da sauƙi a cikin dafa abinci na gida. Dole ne in yi ajiyar wuri, dole ne a sami raga a kan windows a cikin dafa abinci, kuma an hana dabbobi kamar karnuka, beraye, naman alade da karnuka shiga shiga gidajen abinci na tsawon lokacin hada-hadar nama.

Don inshora kan kanku daga cutar botulism, ina ba ku shawara ku ɗauki gishiri na nitrite don salting, an nuna sashi akan fakitin, ya kamata a bi shi sosai. Madadin nitrite gishirin, zaku iya murkushe faski na kore daga shago a cikin kwano a matakin salting, ya ƙunshi isasshen abubuwa masu mahimmanci. Nitrite gishirin yana riƙe da launin ruwan hoda kuma yana ba da ɗanɗano naman alaƙa ga abubuwan ƙoshin nama.

Lokacin dafa abinci: Makonni 2
Vingsaukar Adadin Cikin Peraukar 10-12

Sinadaran for Sun-bushe nono

940 g kaji (3 nono);
38 g na gishiri mai gishiri;
43 g na sukari mai kyau;
4 cloves na tafarnuwa;
15 g suneli hops;
15 g paprika mai dadi;
10 g chili flakes;
5 g ƙasa ja barkono.

Hanyar shirya bushewar nono a gida

Sanya fillet din nono na kaji a cikin kwanon ruwan sanyi, kurkura, sannan a sake kurkura a sake matse tare da ruwan sanyi.

A wanke kaji da kyau

Sanya ƙyallen da aka wanke tare da adiko na goge baki kuma ku auna nauyi a kan dafaffen abinci don ƙididdige adadin gishiri. A cikin wannan girke-girke, kamar 1 kg na kaza.

Zuba gishiri mai gishiri a cikin kwano. Na ɗauki ra'ayin gishiri tare da gishirin teku daga Italiya. A Italiya, an fi amfani da gishirin teku don dafa abinci, kuma ya dace da adanawa.

Next, zuba lafiya granulated sukari. Suga a cikin kayan ɗorawa ya zama dole: yana daidaita dandano kuma yana jawo danshi.

Gane fillet ɗin don tantance yawan gishirin da ake buƙata.

Sanya gishiri

Zuba sukari mai girma

Ightulla kwano na nama tare da fim ɗin manna kuma saka a cikin firiji don kwanaki 4. Don shirye-shiryen da suka dace na bushewar nono a gida, yana da kyawawa don rage zafin jiki a cikin ɗakin firiji zuwa digiri 2 zuwa 3 Celsius.

Ightulla kwano na nama tare da fim ɗin manna kuma saka a cikin firiji don kwanaki 4

Bayan kwanaki 4, sanya naman a cikin colander, wanda ya sa sakamakon brine tari a cikin kwano.

Saka nama a cikin colander saboda haka sakamakon brine tari a cikin kwano

Dry kowane fillet sake kuma kakar tare da kayan yaji daban. Yayyafa nono ɗaya tare da paprika mai daɗi.

Mun shafa nono na biyu tare da tafarnuwa ya wuce cikin 'yan jaridu kuma yayyafa tare da hodar suneli.

Mun sanya nono na uku yayi yaji - mun yayyafa da ƙasa ja barkono kuma mun yayyafa da flali barkono.

Yayyafa nono ɗaya tare da paprika mai daɗi

Rub da nono na biyu tare da tafarnuwa ya wuce ta latsa kuma yayyafa hokunan suneli

Sanya na uku nono yaji - shafa tare da pepperanyen jan gwal kuma yayyafa tare da flali barkono

Sakamakon haka, mun sami filletin uku masu launuka daban-daban da ɗanɗano, ya rage don bushe naman.

Mun sami zane-zane guda uku na launuka daban-daban da dandano

Mun kunsa kowane yanki a cikin gauze kuma muyi shi da zaren dafe. Bakin ƙarfe mara nauyi ya dace don rataye.

Kunsa fillet a cikin gauze kuma kuyi shi da zaren abinci na dafuwa

Mun rataye fillet a cikin wani wuri mai-iska mai kyau, ana kiyaye shi daga hasken rana kai tsaye. Mafi yawan zafin jiki shine +20 digiri Celsius, idan ya kasance mai sanyaya jiki, to ko da kyau. Idan dakin yayi zafi, gwada neman wurin da ya fi sanyi. Bar nama ya bushe a cikin vivo na kwanaki 10-12. A cikin yanayin zafin jiki mai girma, ana iya taƙaita aikin zuwa kwanaki 7-9.