Dried meat, inherent to a number of Indian cuisines, is totally different from cured meat or jerky. While the latter undergoes a course of that comes with preservatives, the previous is simply plain meat (with or with out salt) dried within the sun or over the hearth. In the lockdown, with recent meats making a uncommon look dried meats turn out to be an excellent choice to be thought-about, particularly since it might probably final for as much as 4 or 5 months, relying on how it’s saved.
Says Salim Dadan from VRO Enterprises, a Mumbai-based firm, “Drying goat meat is an art and is done by keeping it under the sun in a hygienic manner, safeguarding it from the dust and pollution settling on it.”
VRO delivers throughout the nation, however Salim’s clintele principally consists of households from Hyderabad and Kerala, the place the dried meat is fashionable for fast spicy starters. He goes on to assert that sun-dried goat meat is decrease in energy, making it a most well-liked selection for the health-conscious. The extent of fats present in sun-dried meat can also be very low.
Eating sun-dried beef and goat meat is widespread within the delicacies of some areas of Telangana. Apart from making a easy stir-fry with chilli powder and salt, it is usually cooked as a curry with membership gourd. Many households retailer dry meat for a matter of comfort. Since it’s straightforward to prepare dinner and doesn’t contain the laborious processes of cleansing and washing, dry meat turns into the go-to possibility for a lazy day. Smoked dried meats, nonetheless, should be saved within the freezer. It does want an excellent scrub in heat water to eliminate the ash from the hearth through which it rests to dry.
What’s the distinction?
Cured meat undergoes a strategy of flavouring, curing processes involving smoking, spicing, or cooking. But dried meat, merely put, is meat dried naturally with none preservatives, besides salt.
While cured meat is a comparatively new approach, drying meat underneath pure temperatures, humidity and circulation of air, together with direct sun rays, is the oldest methodology of meat preservation. “It involves gradual dehydration of pieces of meat cut to a specific uniform shape that permits the equal and simultaneous drying of whole batches of meat,” says Chef Thimma Reddy of The Park, Hyderabad.
Chef Sri Bala says that the custom had began as an answer to protect sacrificial meat. He explains, “In order not to waste meat, the excess used to be salted and preserved. Once it is dried, the meat becomes hard, like dried wood. While cooking, the excess saltiness in the meat is balanced with the addition of a lot of chilli powder and tanginess.”
Season to style
Apart from salt, some communities additionally season the meat with recent ginger-garlic paste and different spices, earlier than placing it to dry. Says Chef Yadigiri Gali of Vivaha Bhojanambu, Telangana,“The best time to dry meats is when there is less humidity and excess sun. It takes about seven days to dry properly.”
“The smell of dried goat meat is not as overpowering as dry fish. The smell and the distinct taste, however, play a very strong role,” provides Salim, explaining the way it has a definite, distinctive flavour which can take some getting used to in case you are unfamiliar with this model of meat.