If you want to treat yourself and loved ones tasty dried meat - try my recipe. To prepare any suitable fillet without bones and skin of poultry can take a turkey, duck or goose. Today, I will prepare a delicious cured fillet of chicken breast.
1. The meat to dry and be sure to weigh in the balance. We need to accurately calculate the amount of salt. The amount of salt should be used strictly according to the recipe, otherwise the meat may be spoiled during drying.
1 kg of chicken take 3 tbsp. spoons of salt!
Also require seasoning: 1 tsp black pepper, coriander, 1/3 tsp basil, thyme and rosemary and a pinch of ginger, nutmeg, curry and paprika.
2. Cover the plate salt and seasoning. Take the fillets and a good roll in the mixture, lubricate all the folds. Meat is not overdone, it will take as long as necessary. But insufficient salting meat is dangerous. So do not feel sorry and thoroughly dust the fillets with salt.
3. After that, we leave the fillets for 1 day, covered with a lid. If the fluid appears - be sure to merge.
3. After one day, take out the fillet, wrap in cheesecloth and hung on a rope in a cool, ventilated place for 2 days (balcony, terrace). It can be hung in the refrigerator to periodically extract ventilated air.
4. After 2 days, breast jerky is ready! If you want the meat was more dense, it is possible to keep up to 7 days. From the refrigerator, cut into thin slices and served at the table. Excellent goes on sandwiches, in salads and omelettes. And my husband just loves to have a dried breast with beer. There are many options, it all depends on your taste.
How do you like the recipe? Tried to prepare a dried breast? Share in the comments!
