Drying is one of the most ancient culinary technologies for cooking meat and fish. Drying not only gives product a special taste and aroma, but, it is an excellent way to preserve, long-term storage on perishable products. In the process of drying, natural maturation of meat and fish occurs, enzymes are activated, and the pulp is partially dehydrated. This kind of drying can be considered as cold drying, which is caried out as an average temperature of +10-20° C under the influence of sunlight, actively circulating air.

Dried meat is considered a delicacy. Drying preserves the maximum benefit in the meat products: protein, vitamins, trace elements and amino acids. Doctors advise athletes to use dry meat. It helps fight fatigue and build muscles. At the same time, dried meat is not recommended for people who suffer from overweight and blood pressure, as the product contains a lot of salt and spices.

Cold drying differs drying primarily in time. Cold drying implies a rather long process – from 24 hours, during which, the meat is fermented and acquires the taste of the finished product.

Drying usually takes 5-7 hours and does not include the fermentation process of the meat. Water is removed from the product using infrared radiation. Accordingly, cold dried meat and fish are tastier, but require more time to produce, so the cost of such product id higher.

The essence and advantages of cold drying

The finished cold dried product has dense, but not too dry, and elastic texture, a characteristic smell and specific taste. Fat, in fish and meat, during cold drying, is evenly distributed throughout the pulp, which cannot be said about other cooking methods (drying, smoking), when lipid accumulations are concentrated in certain places. In addition, cold dried products lose less fat during cooking, which ensures consumer attractiveness and increases shelf life. The associated fats in dried foods are highly resistant to rancidity and active oxidation. Compared to dried products, cold dried products are not so hygroscopic, they absorb moisture less, during storage. They are less prone to shrinkage, unlike smoked products. Drying differs from cold drying by incomplete dehydration, while the product not only loses moisture, but a number of enzymatic processed also take place in it.

Cold dried meat varieties

Bastruma – one of the most common types of cold dried meat. Prepared from beef. Mainly such parts as shoulder blades, necks and hams.

Bresaola – cold dried beef tenderloin with sea salt. Bresaola is not as salty as bastruma in taste. Great for athletes, who are looking to build muscle strength and endurance.

Jamon – cold dried pork ham. This type on cold dried meat is made of certain breed of pig, which was fed according to special technology. It contains less cholesterol and a lot of protein, which makes jamon useful for body.

Speck – cold dried meat, made from pieces of pig1s hind leg, salted with garlic and juniper. Speck is prepared at 20 ° C degrees, after which it is “ventilated” for six months.

Cold dried meat preparation technologies and equipment

There are different methods and technologies of cold drying meat. In hot fat, in a dryer – under the influence of infrared rays of certain length, with the help of convective technology – based on hot air, free-drying, that is, in vacuum and other methods. To make the meat cold dried, it is salted and dried at a low temperature, close to natural conditions. For this, there is special equipment – sluggish-drying chambers. They work at room temperature and humidity, not higher than 80%. The range of equipment for cold drying meat is very large. We, BHS.LV, offer our customers the best Italian equipment for cold drying meat, salami and cheese.

Meat is an important part of most people`s diet. Therefore, cold dried meat, can be very profitable. The main thing is not to forget about the quality of the products. Knowledge of technological processes and, of course, the availability of professional equipment are important here.