Raw-cured turkey corned beef

Category: Meat dishes

Ingredients
Turkey
Salt, spices

Cooking method

I bought a piece of fresh turkey - about 1 kg of breast. - absolutely not greasy!
The principle of salting, a set of salt, spices is the same as for salting and drying pork carbonate.
I kept it in the refrigerator for 24 hours. Then she wrapped it in a bandage that stretches well.
This bandage helps the meat to keep its shape. Wrapped the top with a paper towel.
In this form, the meat hung from me for 4-5 days and dried well - the photo shows how an elastic bandage helps to keep its shape.
This is my raw-cured turkey breast.
The photo shows:
1. Fresh salting and packing in an elastic bandage. A sample of the bandage lies on the board below - so small, one bandage was enough to pack 1kg. Meat.
2. Meat in the process of drying... I stick a toothpick across the top edge of the meat, and tie a strong thread by its edges, and thus hang the piece of meat vertically. The meat is well ventilated and dries well and quickly. I cover the meat on all sides with a paper towel from dust.
I hung the meat near the radiator (40 cm from the radiator itself) - on one side there is a lot of heat, on the other side there is an open door to the balcony for ventilation.
The photo shows how the meat decreases in size and is covered with a windy crust on top for preservation.
3. Fresh cuts of meat - 4-5 days of drying. There is enough salt. Above, a little hard, windy crust, inside the meat is tender in consistency, soft on the bite.
4. She took off the elastic bandage from the meat and cut the meat along - an internal view of a dried turkey.
You can then slowly cut the meat into slices and continue to dry. The further, the more the meat will dry out and darken.
I like meat that is tender and not salty. Therefore, I cut meat for the near future for food, the rest of the pieces (there are two in the photo, small ones) I wrap in a bag and put them in the freezer for storage. There the meat is well preserved, when defrosted it retains its taste, color and consistency.
The meat can be used for sliced sandwiches, added to salads and other dishes. In my subject there are recipes for using homemade salt shaker in other dishes.

Note

Recently in a store I saw sliced raw-cured turkey, looked at what it was and decided that such a slicing could be done at home.

Here are the topics where you can see the principle of cooking salt pork from pork carbonate, ham.

Homemade dried corned beef
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

Pork loin corned beef, dried
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

Bon appetit, everyone!