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How to dry meat in a vegetable dryer. Dried chicken fillet - dry the meat. How to cook Dried Chicken Breast: Basic Recipe

Today we will tell you how to cook jerky at home. By choosing the most suitable cooking option for yourself, you will be able to ensure the presence on your table of the most delicious, and most importantly natural without any additives, meat delicacy.

Dried meat at home - recipe

Ingredients:

  • pork neck - 1 kg;
  • red ground pepper;
  • ground black pepper;
  • allspice peas;
  • bay leaves;
  • coriander;
  • rosemary;
  • caraway;
  • paprika;

For brine:

  • purified water - 1 l;
  • non-iodized salt - 140 g;
  • granulated sugar - 30 g;
  • bay leaves - 2 pcs.;
  • allspice peas - 5 pcs.;
  • carnation - 1 pc.

Cooking

First of all, we will prepare the brine for jerky. To do this, pour purified water into a container suitable for pickling, add salt, granulated sugar, throw bay leaves, allspice peas, a clove bud and put on fire. We heat the marinade to a boil, stirring so that the salt and sugar dissolve, and let it cool completely.

In the meantime, prepare the meat. An ideal option for pickling and drying would be an oblong, not very thick piece with small fat layers. Such meat will be well salted and in finished form it will not be dry and moderately juicy. We wash it in cold water, get rid of large veins and films, immerse it in brine and put it in the refrigerator for twenty-four hours. If you want to get a more salty result, then you need to keep the meat in brine for two or three days. Another important point. There should be enough brine so that the meat is completely covered with it, so if necessary, you need to prepare one and a half or double portion of the marinade.

We take out the marinated meat piece from the brine, blot it well from moisture with paper towels and place it under the press for one hour.

While the remaining liquid is removed, let's deal with spices. An ideal option for rubbing meat would be a fresh ground mixture prepared by grinding peas of grains and leaves in a mortar, but ready-ground spices can also be used. We mix all the spices in a separate bowl, pay special attention to ground red pepper, because it is an excellent natural preservative. You can replace some spices with others to your liking or add a little more salt. Thoroughly rub the meat with a spicy mixture on all sides, wrap it with a clean cloth folded in several layers with gauze or parchment paper and place in the refrigerator for seven days.

After the time has elapsed, we update the layer of spices by breading the piece of meat again, place it in a cloth bag and hang it in a well-ventilated place for two weeks.

After the time has passed, the delicious meat delicacy will be ready. Enjoy your meal!

Dried meat in a vegetable dryer

Ingredients:

  • any meat (pulp);

For marinade:

  • - taste;
  • olive oil - to taste;
  • granulated sugar - to taste;
  • lemon juice - to taste;
  • - taste;
  • salt - to taste.

Cooking

In an electric dryer, you can dry any meat, its sirloin. To do this, we wash it in cold water, wipe it dry, cut it into layers up to one centimeter thick and soak it in the marinade for one hour. To prepare it, mix soy sauce, olive oil, add granulated sugar, lemon juice, Dijon mustard and salt. Do not forget that soy sauce is already quite salty.

We put the marinated meat slices on the pallet of the electric dryer and keep it at 60 degrees for six to eight hours. In the middle of the cycle, turn the meat over once to the other side. Depending on preferences, you can dry the meat a little longer and get a denser and drier structure of the finished jerky.

Similarly, you can cook jerky in the oven by spreading it on a lined baking sheet and keeping it at the same temperature to the desired degree of curing. The oven door must be slightly ajar during the cooking process.

Somehow my husband found in the vastness of the great web in one of his favorite live magazines on the forum of one blogger a very beautiful and tasty jerky recipe. Since then, every weekend when going to the supermarket for groceries began with the words: "Let's cook!!!" I resisted for a long time and refused to cook it, because. eating “raw” meat, even if dried, was considered unacceptable. And yet, the stubbornness of her husband prevailed! Now let me tell you what happened...

1. We decided to try to cook dried chicken meat at home with a half serving, so that it would not be a pity for the products if it suddenly didn’t work out. So, we bought two fresh chicken breasts. They removed the extra films from them and prepared them for cutting.

2. We also prepared a large head of young and very vigorous garlic.

3. One onion was peeled and cut into quarter rings. Chopped onion was placed in a container for marinating meat.

4. The chicken breast was cut into strips thin enough, but if your knives allow, cut even thinner, it will dry out faster!

5. We send the meat to the onion and add the marinade.

6. Pass the garlic through a press and spread it on the meat.

7. Add vinegar.

8. Pour with soy sauce, the guideline is to almost cover the meat.

9. Sprinkle with spices for the grill or smoked chicken - whichever tastes better to you.

11. Now add mustard and honey.

12. Mix. Chicken meat lets out "juice" and is completely covered with marinade. We put the marinated meat in the refrigerator for 5-6 hours. I put it on all night. I got it around 11 o'clock.

13. In the morning, the chicken absorbed the marinade.

14. Lightly squeeze the chicken breast pieces and put them on the dryer bowl.

15. You need to dry for a long time. Husband said at least 10 hours on the highest power. I did everything according to his instructions, but when I looked from the dryer after 7 hours of drying, I could not resist and tried a piece - it was just amazing!!! After 10 hours of drying, the meat became very hard, similar to the original idea.

16. I want to note that all the neighbors around knew that we dried the meat, because the aroma hovered just like barbecue! The yield of dried chicken meat turned out to be very small (as it seemed to me initially), but it was enough to treat my husband's five friends fully. We received an excellent rating, so we will soon try to cook beef in this way. Personally, I really liked this type of camping lunch. The meat is absolutely cooked and unusually tasty. Try!!!

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):

autoclave

autoclave recipes! Shukaite recipes in an autoclave? You here!

autoclave for canning








Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.

On our website, all options are selected autoclave recipes! Shukaite recipes in an autoclave? You here!

At the beginning of the 19th century, the first appeared, discarded for additional thermal processing, canned food in airtight containers. bacteria with a method of damaging microbiological preservation at temperatures of a global climate (15-30 ° C), and sometimes at higher high temperatures. higher than 100 ° C. Sterilization is recognized for the trivial conservation of canned products, it is due to the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.

1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave three times up to a vise of 1 atm and visually (for additional miles of water), or by ear, check the tightness of the day. .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. This mode of processing reaches both the death of disease-bearing organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (it is possible with additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.

It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.

Modes of sterilization of preserves

Drying as a way of harvesting meat for long-term storage is used in the cuisines of different peoples of the world. There are many recipes, but the essence of the technology is the same. The meat is first soaked in brine, then air-dried for several days. Dried chicken breast is prepared according to the same principle as pork, beef, horse meat, etc. The difference is only in the ingredients for the marinade (dry or liquid) and the duration of drying.

At home, withering chicken is as easy as shelling pears. To prepare a delicious delicacy, you do not need any special expensive products. The time for preparing and processing the ingredients will take at most 20 minutes, regardless of the recipe. The remaining stages of drying (pickling, drying) take place without human intervention.

It will be possible to enjoy the delicacy no earlier than in 3-7 days. Although the result is worth it. However, for the most impatient, there are ways to quickly dry chicken fillet, which involve heat treatment of the product in an oven or electric dryer.

Preparatory stage

Chicken breast is not cooked before drying. Therefore, the choice of meat must be approached with the utmost responsibility.

When buying a fillet or a whole chicken in the market, in the supermarket, the first thing to do is to make sure the product is fresh. Poultry meat should be light, pale pink, without bruising, third-party inclusions. The smell is pleasant, slightly sweet. It is advisable to buy steam (chilled) chicken. Frozen meat loses juices and at least a little, but in taste it is worse than fresh meat.

Before salting, the chicken breast is milled - the skin is removed, the keel bone is cut out. Fillet for ease of processing is divided in half.

A mandatory step for any recipe for dried chicken breast is stripping meat from films, fat, tendons. After the fillets are washed and blotted from excess moisture with paper towels.

Spices for marinating chicken meat before drying are chosen at your discretion. You can limit yourself to only salt, red and black ground peppers. Or marinate the breast in a mixture of seasonings. Oregano, marjoram, basil, cumin, paprika, turmeric, suneli hops, and garlic go well with dietary meats.

Alcohol, which is often added to homemade dry-cured sausages and meat, acts solely as a preservative. It does not add any taste or smell to the finished product, but it significantly prolongs its shelf life.

How to cook Dried Chicken Breast: Basic Recipe

A simple set of spices and a minimum of time spent. The meat is juicy, tender, moderately salty and spicy.

For 450 g chicken fillet:

  • 30 g of kitchen salt;
  • 1 tsp each of paprika, black and red pepper (ready ground spices);
  • 2 cloves of garlic.

10 minutes for food processing. Marinating - 24 hours. Drying - 72 hours.

Nutritional value of 100 g (in grams): proteins - 21.62; fats - 1.83; carbohydrates - 1.31. calories - 108.42 kcal.

Recipe:

  1. Chicken fillet prepared for pickling is rolled in a mixture of salt and pepper. Rub the spices well into the meat.
  2. The breast is placed in a sudok, tightened with cling film. Place in the refrigerator to marinate for a day. During this time, the fillet pieces are turned over 5-8 times for uniform salting.
  3. The pickled breast is washed under a stream of cool water to remove excess salt. Soak with paper towels. Rubbed with chopped garlic and ground sweet paprika.
  4. Pieces of meat are individually wrapped in a double layer of gauze or placed in a canvas bag. Tie with thin twine.
  5. The chicken breast prepared for drying is hung in a dark, cool, ventilated room. Dry for three days. Or a simplified version - fix the chicken fillet on the inside of the refrigerator door. The effect is the same.

After the allotted time, the delicacy dried chicken can be tasted. When serving, the meat is cut into thin slices.

Dried chicken breast marinated with cognac

Since alcohol is needed only as a preservative for meat, not only brandy, but also brandy, vodka, good moonshine, tequila can be used to prepare dried chicken. The main thing is that the strength of the drink is not lower than 40 degrees. The recipe itself is more than simple.

For 900 g chicken fillet (2 breasts):

  • 250 g of kitchen salt;
  • 50 g of sugar;
  • 70 g of cognac;
  • 1 st. l paprika;
  • A mixture of ground spices - thyme, rosemary, bay leaf, black pepper 1 tsp each. everyone.

10 minutes for food processing. Marinating - 24 hours. Drying - from 2 to 7 days.

Nutritional value of 100 g (in grams): proteins - 16.62; fats - 1.50; carbohydrates - 4.82. calories - 112.56 kcal.

Recipe:

  1. The breast is prepared by the standard method.
  2. Spices are mixed in one bowl with salt and sugar. Pour in cognac. Stir.
  3. The third part of the marinade is poured into a container in which the breast will be marinated. Lay the meat on top of the spices.
  4. Top the chicken with the remaining mixture.
  5. The subsequent stages of the process of curing chicken breast with cognac repeat the basic recipe.

The finished delicacy is stored on the middle shelf of the refrigerator. Served in the form of thin slices with beer, as an appetizer. Used to make canapés and sandwiches.

Express recipe for dried chicken breast in the oven

The advantage of this drying method is speed. The fragrant dried chicken meat blown with warm air will be ready to eat in just a few hours. Plus, in the oven, the fillet is covered with a thin golden crust, and inside it remains just as juicy and tender.

For 1350 g fillet (3 breasts):

  • 1 tsp kitchen salt;
  • a pinch of ready-made seasoning for chicken or a mixture of different (optional) spices;
  • 3 cloves of garlic.

5 minutes for food processing. Marinating - 8 hours. Drying - 5 hours.

Nutritional value of 100 g (in grams): proteins - 23.14; fats - 1.87; carbohydrates - 0.83. calories - 112 kcal.

Recipe:

  1. The chicken breast prepared for pickling is rubbed with a mixture of salt, selected seasonings and spices, chopped garlic (you can replace a fresh vegetable with a dried one).
  2. The fillet is placed in a bowl with a lid. Leave in the refrigerator for 3 hours. During this time, the meat is shaken several times to evenly distribute the marinade.
  3. Salted meat is not washed, but only dried with napkins, removing the released juice. The fillet pieces are threaded through the grate and secured with wooden skewers in a hanging position.
  4. The meat rack is placed on the very top of the oven. A baking sheet is placed down to collect the juice dripping from the chicken.

The oven is turned on at 80 degrees in convection mode. Chicken fillet is dried for 5 hours. Remove from the grill when the pieces of meat have cooled completely.

How to dry chicken breast in an electric dryer

Another simple and quick way to get a delicious delicacy from white chicken meat. In an electric dryer for vegetables and fruits, the breast marinated in soy sauce is not only dried, but also dried. Therefore, the output is something similar to snacks.

For 4 kg of chicken fillet (for a complete laying of an electric dryer):

  • 60 g of salt;
  • a head of garlic;
  • ground black pepper to taste;
  • 150 ml soy sauce.

5 minutes for food processing. Marinating - 8 hours + 3 hours. Drying - 6 hours.

Nutritional value of 100 g (in grams): proteins - 22.48; fats - 1.80; carbohydrates - 0.90. calories- 109.57 kcal.

Recipe:

  1. Chicken fillet prepared for salting is placed in the freezer for an hour to make it easier to cut the meat. Then the frozen fillet is cut into slices 5 mm thick.
  2. Place the chicken pieces in a bowl. Sprinkle with a mixture of salt, pepper, chopped garlic. Marinate for 8 hours, stirring every 2 hours.
  3. Soy sauce is added to the meat marinade. Stir. Return to the refrigerator for another 3 hours.
  4. Strips of chicken breast are laid out on the grate of an electric dryer so that the slices lie flat and do not twist.
  5. The device is turned on 60 degrees. Dry the chicken fillet for 6 hours.

Dried meat is removed from the grates when it has cooled to room temperature. At the output of 4 kg of chicken fillet, a little more than 1500 g of dried chicken snacks with an incomparable taste are obtained.

video recipe

  • In order for the chicken meat not only to wither, but also to dry slightly, it is hung out in the sun, wrapped in several layers of gauze. Fillet dried in a refrigerator is softer, moister.
  • To speed up the cooking process of dried chicken breast, it is recommended to cut large pieces of fillet into slices. Small pieces of meat will be ready to eat in 2 days.
  • Ready dried chicken breast can be stored for 2 weeks at room temperature and a month in the refrigerator. To prevent mold, the meat is wrapped in food paper or linen. It is not recommended to store dried breast for a long time in cling film, cellophane, polyethylene.
  • Usually dried meat is served as a snack, cut into thin translucent slices. Homemade chicken fillet can also be used as one of the main ingredients in light salads with butter dressing.