Dried breast. Homemade dry-cured chicken breasts

Cooking. Pour all the seasonings listed and salt into the plate.

Mix until a homogeneous slurry is obtained.

Rinse the chicken fillet under running water and be sure to dry it well. It is better to buy a larger beep or fillet, the proportions of the recipe are for 2 chicken fillets weighing 500-600 g.

Spread the fillet on all sides with a mixture of seasonings with vodka, carefully rubbing it into the surface of the chicken fillets. Place them in a resealable container (plastic container). Leave for 6 hours at room temperature. During this time, turn the fillet pieces 3-4 times to the other side.

After 6 hours, quite a lot of liquid will have collected in the container.

The liquid must be drained, and all the spices should be washed off under the tap so that nothing remains. You will notice that the chicken fillet has become a little denser. Dry the pieces with paper towels, rub with chopped garlic and put on a clean cheesecloth folded in several layers. Wrap the fillet tightly in gauze, tie it with a thread and hang it by the battery tube for 24 hours.

After a day, remove the dried chicken fillet in the refrigerator for a couple of hours, then unfold the gauze.

And now the dried chicken fillet, cooked at home in 1.5 days, can finally be served at the table.

P.S.: If this master class turned out to be useful for you, you can say "thank you" to its author by writing a comment or by clicking the button of your favorite social network under the publication.

The author's photos of Elena Selyun were used in the design of the master class. Copying is prohibited!

beautyhalf.ru

The drying process is a very delicate technology that requires strict adherence to the dosage and holding time of the finished product. If you want to treat your loved ones to a delicious family menu dish, cook dried chicken fillet for them. Any poultry fillet is suitable for cooking, including duck, turkey or goose breast. The only requirement is that the meat must be boneless and skinless. So, today on the site Vkusss.ru cooking dried chicken fillet. Join now!

Dried Chicken Recipe

Ingredients for 1 kg chicken fillet:

1. Dry the defrosted meat so that it is not wet, put it on a scale and weigh it. The exact weight must be known to calculate salt, seasonings. If spices can be chosen, then salts should be used strictly according to the recipe, otherwise the meat will simply disappear during the curing process.

2. Measure the required amount of salt and seasonings and put in a bowl.

3. Mix the pickling mixture well and distribute evenly in the bowl.

4. Take half of the fillet and gently roll on all sides in salt and spices. Do not forget about the hidden folds of meat, try to make the whole piece "drown" in the pickling mixture. Do not be afraid to oversalt, the meat will take in exactly as much as it should.

5. After that, you need to leave the poultry meat in a saucepan for 1 day so that it absorbs salt and imbued with the aroma of seasonings. Place bay leaves on top. If liquid appears under the fillet during the day, it must be drained, otherwise the meat will turn sour.

6. After 24 hours, remove the fillet without wiping the pickling mixture, wrap it with gauze or put it in a culinary mesh (you can use a medical bandage instead of a mesh).

7. Tie with twine and hang in a cool place for 2 days. If there is no balcony or it is glazed and well insulated, you should use a refrigerator, in which case the meat can be hung on a stick or a knitting needle between the pans, tied to the upper grate.

8. After 2 days the jerky will be ready. It can be removed from the shell, cut into thin slices. Thanks to this cured recipe, the meat becomes soft, tender, has a rich taste and aroma. If you want to make the dried piece denser, keep it in the refrigerator for 7 days, then the fiber structure will become more rigid, the meat can be cut into slices 1 mm thick. Dried poultry meat is suitable for making sandwiches, scrambled eggs, it can be served with a side dish. It tastes salty, aromatic and spicy. Men love to eat jerky with beer. There are many options, fantasize and your family menu every day will be varied and interesting.

Have you already tried to cook jerky from chicken breast fillet? Share in the comments!

vkusss.ru

Culinary recipes and photo recipes

Dried chicken fillet at home

Meat delicacies are an integral part of a good feast. Today, the stores offer a huge selection of meat delicacies, but not everyone can afford to buy them. Dried meat is an unusual snack that can replace store-bought sausages. We offer you a recipe for dried chicken fillet, which is quite realistic to cook on your own at home. Since jerky is quite salty, it can serve as an excellent snack in a friendly company with a bottle of beer.

There are no specific conditions for seasonings in this case, the main thing is that they are to your taste. Such a snack can be stored in the refrigerator for quite a long time. And at any time it will help you out if an unplanned feast takes place.

Ingredients To prepare the dried chicken fillet:

• chicken fillet - 1 pc.
• red pepper - 1 tsp
• salt - 1 dessert spoon
• dry paprika - 1 tsp
• ground black pepper - 1 tsp
• garlic - 2 cloves

• food container with lid
• gauze and thick thread

Recipe dried chicken fillet at home:

Rinse the fresh chicken fillet with water and blot well with a paper towel, which will absorb all the excess liquid.

Pour salt, two types of pepper and paprika into one container, mix well.

Place the chicken fillet in a container, coat with the prepared spicy mixture on all sides.

Close the container tightly with a lid and put on the shelf of the refrigerator for one day.

After the specified time, rinse the fillet with water, washing off all the marinade well. After a day in the refrigerator, the meat should become dense. Grind the garlic, squeezing it out with a special press, coat the chicken fillet with it.

Then tightly wrap the chicken with gauze and tie with a thick thread, as shown in the photo. In this form, place the chicken fillet in the refrigerator for another day.

At the end of the second day, dried chicken fillet at home is ready! Remove the gauze and cut into portions.

If you like more solid jerky, it must be hung in a ventilated place for another day without removing the gauze.

cook-s.ru

Failed basturma or dried meat from chicken fillet

Today I serve a randomly cooked chicken jerky for an appetizer. It happened, because I never planned to cook it on purpose.

I've always liked basturma. I often bought it in the market or in a store, and always the preparation of this spicy delicacy seemed to me so prohibitively difficult that I never tried to make it myself or even learn the recipe.

On the Internet, I met lively discussions about the correctness of this or that recipe, it turned out which of the independent states, the former republics of the Transcaucasus - Armenia or Azerbaijan, is the cradle of this dish. Disputes sometimes went very far from cooking, they switched to clarifying interethnic relations and grievances. All this, of course, broadened my horizons, but did not bring me closer to basturma. Stopped by the fact that the meat is not subjected to heat treatment.

The study of the balyk recipe on a popular Internet forum put an end to my doubts. In the text of the recipe, the taste of fish, for some reason, was compared with chicken fillet. I looked at the chicken fillet lying nearby, from which I was going to cook chops, and decided to pickle it according to the balyk recipe, but add some available spices and herbs, and then coat it with a mixture of spices for basturma.

Things did not reach the stage of smearing with spices - there were not all the components necessary for this business - namely, the chaman. While I bought the chaman, the dried chicken breast was safely eaten without coating.

I received an order to prepare a new portion of jerky, and basturma, apparently, will have to be cooked later according to the traditional beef tenderloin recipe.

Dried chicken meat

• Chicken fillet - 800 g
• Salt - 1 cup (not iodized, coarse)
• Sugar - 2 tbsp. spoons
• Ground paprika - 1 tbsp. spoon
• Ground bay leaf - 1 tsp
• Rosemary - 1 tsp
• Thyme - 1 tsp
• Ground black pepper - 1 tsp
• Cognac - 60-70 g

Dried chicken breast (cooking):

We mix salt, sugar, pepper and all the spices in a container in which we will salt the fillet.

Add cognac and mix thoroughly.

It will turn out to be a pasty mass, (the son said that it looks like sand on the beach after the rain :), so about the pasty, I got excited) red-brown in color and peppery - salty in taste, with the aroma of spices and cognac. I would say that the smell of cognac prevailed, but not for long. We distribute one third of our cognac marinade at the bottom of the container, and carefully cover the chicken fillet with the remaining mass from all sides.

We pre-wash it, dry it with napkins or a kitchen towel, and clean it from films.

Chicken fillet in cognac-pepper-laurel dressing before being sent to the refrigerator

A container for salting - it can be a metal or plastic vessel. We put the meat in it, cover with cling film and press it with a small oppression. In my case, I used a 2 kg kettlebell. We send the meat to the refrigerator for 24 hours. During this time, turn over 2-3 times.

After a day, we take out our jerky from the refrigerator. It will look a little different than when it was bookmarked. The meat will be strongly compacted, will give up liquid, will “float” in a liquid marinade. The smell of cognac is present, but weaker than the day before. The meat tastes quite salty.

Now we wash the meat to remove excess salt (in the recipe it was written that it should be washed under running water, but I decided to soak it in pre-boiled and chilled water for 20 minutes).

After that, carefully dry the chicken fillet, wrap it in a linen napkin or 2-3 layers of gauze and again send it to the refrigerator for at least two days, ideally for a week.

Apparently, due to the fact that paprika is included in the mixture of spices, the finished jerky has a slightly smoked appearance.

The smell is very pleasant, but not overbearing.

Dried chicken breast is stored in linen or gauze on the middle shelf of the refrigerator.

This cured meat goes very well with beer. You can make sandwiches from it on the road or take it with you to work.

And such a sandwich or just dried meat slices can be taken on the road

It looks great as an appetizer if you serve it in the form of small sandwiches on skewers:

We cut white bread into small squares or mugs, grease with butter or soft cheese (such as Philadelphia).

Dried chicken breast 30 minutes before slicing is sent to the freezer.

The photo shows what an appetizing snack plate turns out:

Well, the preparation of basturma will have to be postponed indefinitely.

Bon appetit, cook with pleasure and do not forget to subscribe to blog updates.

It is considered a dietary product. It contains many useful vitamins and minerals. Therefore, it is highly valued in cooking. Various salads, soups, snacks and other delicious dishes are prepared from it. In today's publication, more than one interesting recipe for dried chicken breast will be presented.

General principles

Since many chicken jerky recipes do not include heat treatment, you should purchase fresh, high-quality meat for this purpose. To protect yourself and your family, it is advisable to buy it only from trusted manufacturers.

As for salt, it can be any, including iodized, sea or ordinary. The choice of spices also depends on the personal preferences of the chef and his family members. With equal success, you can limit yourself to one variety of pepper or pick up a successful combination of several seasonings.

Well, if the recipe for dried chicken breast involves the use of alcohol tincture. In this case, alcohol acts as a harmless preservative. However, it does not affect the taste and aroma of the finished meat. To make the chicken dry faster, you can pre-cut it into portions. Store the finished delicacy in the refrigerator. Before that, it is wrapped in cling film or placed in a plastic bag.

Option in the oven

According to this recipe, you can relatively quickly cook delicious dried chicken breasts at home. This delicacy is good because it contains no harmful additives and preservatives. Therefore, a sandwich with such meat can be given even to children. Before starting the process, see if you have all the necessary products on hand. In this case, you will need:

• Three chicken fillets.
• A teaspoon of salt (without a slide).
• Spices.

As a seasoning, you can use a ready-made mixture consisting of oregano, paprika, marjoram, turmeric, black and red pepper. In order for you to get a fragrant chicken breast (dried), it is advisable to supplement the above list with fresh or granulated garlic.

Action algorithm

First you need to do the preparation of meat. It is washed in cool water, dried with paper towels and cleaned of films and grease. After that, the fillet is rubbed with chopped garlic, sprinkled with salt and spices. If desired, it is smeared with mustard, but this is not at all necessary. Therefore, this step can be safely ignored. The meat prepared in this way is placed in a vessel, closed with a lid and put in the refrigerator.

After about three hours, the marinated meat is fixed on a grate fixed at the very top of the oven so that it is in a suspended state. A baking sheet is placed under it, into which the resulting juice will drain. Prepare chicken breasts (dried) in the oven, heated to sixty or eighty degrees, with the door ajar. On average, this process takes about five hours. If the oven has a blower function, be sure to use it.

Dryer option

With a minimum of effort and maximum patience, you can pamper your household with a delicious and healthy delicacy. Such meat will be an excellent alternative to purchased sausage. Therefore, lovers of sandwiches will certainly appreciate it. To make dried chicken breasts at home, you need to visit the nearest supermarket in advance and buy all the required components. In this situation, you should have in your kitchen:

• Two chicken fillets.
• One hundred grams of salt.
• Spices.

Curry, parsley, rosemary, sage, ginger, saffron, red hot peppers and garlic can be used as seasonings. It is these spices that best emphasize the taste of the finished meat and give it an unusual aroma.

Process description

In order for you to get a tender chicken breast (dried), you need to responsibly approach its preparation. The fillet is washed in cool running water, dried with paper towels and cut into wide thin plates. After that, it is thoroughly rubbed with salt, laid out on a cutting board, covered with cling film and placed in the refrigerator.

After a day, the meat is washed with cold water, dried thoroughly and rubbed with seasonings. After that, it is again covered with a film and cleaned in the refrigerator. After twenty-four hours, the marinated fillet is laid out on the grate of the dryer for berries and vegetables and the corresponding mode is activated. It is important to ensure that the pieces of meat do not touch each other. If your appliance does not have the “Meat” option, then the dried chicken breast in the dryer can be cooked in the “Mushrooms” mode.

Option with cognac

It should be noted that the alcohol present in this recipe does not affect the taste of jerky in any way. It serves as a kind of preservative that extends the shelf life of this delicacy. In order not to stretch the already slow cooking process, stock up on all the required ingredients in advance. In this case, you should have at hand:

• Eight hundred grams of chicken breast.
• Two tablespoons of sugar.
• Sixty grams of cognac.
• A tablespoon of ground paprika.
• Four cloves of garlic.

In order for the chicken breast (dried) you cooked to acquire a pleasant aroma, the above list needs to be expanded a little. Additionally, a teaspoon of rosemary and the same amount of black pepper are added to it.

Sequencing

In a separate clean bowl, combine all the seasonings, pour them with cognac and mix well. As a result, you should get a fairly thick mass that looks like wet sand.

Chicken fillet is washed, cleaned of fat and films, dried with paper napkins and rubbed with a mixture of spices and cognac. After that, it is covered with cling film, placed under a press, which can be used as a two-liter container of water, and sent to the refrigerator for a day.

After twenty-four hours, excess salt and spices are washed off the meat. After that, the marinated and reduced fillet is dried with paper towels, rubbed with chopped garlic, wrapped in several layers of gauze and placed in the refrigerator. After about a couple of weeks, the dried chicken breast with cognac will be completely ready for use.

Variant with vodka and honey

Just be warned that this process takes a lot of time. The technology itself consists of several important stages, which are produced in a certain sequence. In order for the chicken breast (dried) cooked by you to be remembered by your family for a long time, you need to stock up not only with all the required products, but also with patience. In this case, your kitchen should have:

• Kilo chicken fillet.
• Five hundred grams of coarse salt.
• A teaspoon of natural honey.
• Fifty milliliters of vodka.
• Three bay leaves.
• A tablespoon of paprika and a mixture of peppers.

Cooking technology

Alcohol, honey, spices and salt are combined in one bowl. Mix everything well and spread half of the resulting mass on the bottom of the food container. Place pre-washed and dried meat on top. The rest of the spices are evenly distributed on the surface of the chicken fillet. The container is covered with a lid and put in the refrigerator.

After about fourteen hours, all the salt is washed off the meat, dried with paper towels and wrapped in a clean towel. In this case, the fillet pieces should not touch each other. After that, they are placed in a container and loosely covered with a lid. The container with the future delicacy is placed in the refrigerator. After about five to seven days, dried chicken breast with vodka and honey will be ready to eat. Before serving, it is cut with a sharp knife into very thin plates. In the finished delicacy, the strength of alcohol will not be felt at all. It is necessary only to disinfect the meat from possible microorganisms.

I continue my section "Dry Meat" before we did

On this page we will figure out: how to dry chicken meat, what is the yield of finished products?

I would like to immediately draw your attention to the fact that heading "Dry meat" primarily aimed at teaching or suggesting how to help the guys in the ATO. While some hope that the state will provide for everyone and everything, others are doing it.

So, dried chicken(sirloin of chicken).

Preparation of chicken fillet for drying

In the store where I buy chicken, the loin is not always perfect. It has a small amount of fat, film and a small appendage. Therefore, the meat must be washed and cleaned.

• Peel the chicken fillet from the film and remove all fat
• Put the cleaned parts in the freezer for 40-60 minutes. It will be easier to cut.
• After the meat has frozen, it can be cut. It is necessary to cut into strips 4-5 mm thick, this thickness is enough so that the dried pieces are not brittle.

How to marinate chicken fillet?

Chicken meat does not require a long marinating process, but the salt concentration must be observed.

For the marinade we need:

• Salt table salt (do not use iodized salt), at the rate of 15-17 grams per 1 kg of meat. Only 60 g of salt
• Pepper black ground
• Garlic granulated or dried (a little later I will describe how I dry the garlic)
• Soy sauce

Put the chicken fillet strips in a large bowl so that it is convenient to mix.

Sprinkle with salt and mix. Adding pepper And garlic- Mix again. We put marinate overnight in the refrigerator, preferably after 2-3 hours stir again (I do this before going to bed).

In the morning, add soy sauce near 100-150 grams and mix the meat again.

After 3 hours the chicken is marinated. During this time, the sauce will have time to soak into the meat, and all that is superfluous will sink to the bottom.

It should turn out like this:

Now the meat strips can be laid out on the tray.

I have about 500 g of meat on one tray. Try to lay out so that the meat is even and not twisted. It takes a little more time and effort, but the result will please you.

And further! On some trays I put the net, and on some fillets I put it directly on the tray. The difference is striking! Then you need to tear off the meat from the tray, and it is removed perfectly from the grid.

After 6 hours of drying at a temperature of 60 º C, our Chicken Jerky (you can also call it that) quite ready and you can turn off the dryer to cool the meat. You can only pack after the product has reached room temperature.

Closer they look like this:

If you are wondering how much is obtained from 4 kg of chicken fillet - dried meat, then here is the answer for you ( container weight 180 grams):