Meat in marinade, dried in an electric dryer

Category: Meat dishes
Meat in marinade, dried in an electric dryer

Ingredients

Fresh meat (veal, pork, chicken breast)

Cooking method

We need:
fresh veal meat (kidney part)
fresh pork meat (ham)
chicken breast
the meat was bought fresh at the market.
marinade:
soy sauce, olive (vegetable) oil, mustard with grains, salt, sugar, lemon juice (vinegar) - to taste
electric dryer Ezidri Snackmaker FD500
High mode (high) 60 ° C.

Preparation


I specifically chose veal meat, the kidney portion that is very soft when fried, just like the meat of a lean pork leg. The meat is cut into layers no more than one centimeter thick, and always across the fibers, so the meat will be softer.
Prepare the marinade: combine all the components of the marinade, mix well until smooth. We make the marinade in proportions to your liking.
Meat in marinade, dried in an electric dryer
Put the meat in a bowl, fill it with marinade, mix, leave to marinate for one hour.

After marinating, we lay out the pieces of meat on the trays of an electric dryer, lightly press down on the mesh, make the pieces slightly flat. We do not remove the marinade from meat. Chicken breast:

Meat in marinade, dried in an electric dryer

Pork:

Meat in marinade, dried in an electric dryer

Veal:

Meat in marinade, dried in an electric dryer

We put the pallets on the electric dryer, close the lid, set the High mode to 60 ° С.

We periodically check the condition of the meat, after 3 hours, when the meat has dried on one side, turn it over to the other side.
cooking time 6-8 hours.

My meat is ready for 5.5 hours. the meat looks like this:

Veal

Meat in marinade, dried in an electric dryer

Meat in marinade, dried in an electric dryer

Pork

Meat in marinade, dried in an electric dryer

Meat in marinade, dried in an electric dryer

Chicken breast

Meat in marinade, dried in an electric dryer

Meat in marinade, dried in an electric dryer

The meat is absolutely ready, there is no discharge, no blood.

Note

The meat is absolutely ready, soft, flexible, plastic!

The taste is beyond praise, just in moderation, spices, salt, taste!
I did not expect that such a delicious will turn out
No, it's a matter of taste, of course

Such meat can be served with salad, cut into salad, meat from the dryer is warm, can be immediately served.

If you need drier meat, you can keep it in the dryer longer. But, in fact, cooking, I concluded that 5.5-6 hours for meat is quite enough, the meat is ready, soft and tasty - then the meat loses more moisture, becomes drier and the taste of the meat changes. I managed to remove the meat from the dryer on time

Cooking principle:
The meat is cooked using a slow cooker principle.
In a slow cooker, the low temperature is kept at 70 * C, and the cooking time is several hours.
In the electric dryer on the High mode (high) 60 ° C, the temperature is also close to the slow cooker, and the cooking time is long, 6-8 hours.
During this time, the meat in the dryer has time to cook, and it is cut into thin slices.

The idea for cooking meat is taken from the Isidri website.

Cook with pleasure and bon appetit!Meat in marinade, dried in an electric dryer

NatalyaN
Can you ask a question? can you store it? if yes, how much and how?
Feofania
generally super!
Admin
Quote: Feofaniya

generally super!

Thank you
Admin
Quote: NataliaN

Can you ask a question? can you store it? if yes, how much and how?

I have several days in a bag in the refrigerator, I will cook a salad. And so they ate it with pleasure, you can even with potatoes, salad, the meat is soft.
The taste is good and soft, it is easy to cut and bite, even an old grandmother appreciated the taste!

According to Isidri's website, you can make freeze-dried meat by keeping it in the dryer longer and removing moisture even more.
Then you can store it in a closed jar, take it on long hikes, but the meat will also be dry, and it will have to be restored in water (cook soups, boil).

I didn't pursue such a goal! I'm not going to hike for a long time

And so, to cook and eat with pleasure is very unusual and tasty!

If you want to surprise your guests, you can easily do it!
Kitzun
This is great! I look and look at all sorts of fruits and vegetables, which are all dried in dryers and I want a dryer with terrible force, but then I dissuade myself (the basis of the excuse is that there is nowhere to shove!). But after SUCH meat! ..... We must take, probably! Romochka, thanks!
Admin
Quote: Kitsunya

This is great! I look and look at all sorts of fruits and vegetables, which are all dried in dryers and I want a dryer with terrible force, but then I dissuade myself (the basis of the excuse is that there is nowhere to shove!). But after SUCH meat! ..... We must take, probably! Romochka, thanks!

Thank you

And in vain you dissuade yourself, I speak the truth

Over time, so many ideas and opportunities appear and it turns out that you can cook delicious treats in it not only in summer, you can cook meat in winter and surprise with it

melrin
This morning I put the meat in an electric dryer to dry in Alaska, I'm waiting
The only thing I'm worried about is that my temperature is not regulated and now I'm thinking how many hours to dry it (I put chicken breasts, fillets).
nut
Melrin you then show the result, I also have Alaska and I'm staring at meat
melrin
Nut, I will definitely report back, but to show it ... it's a huge problem, I don't have a camera, and my phone has a very weak camera, and I keep quiet about the Internet speed, I just have a forum to read and write
But I will provide a complete report on the work done in words
Admin
Quote: melrin

This morning I put the meat in an electric dryer to dry in Alaska, I'm waiting
The only thing I'm worried about is that my temperature is not regulated and now I'm thinking how many hours to dry it (I put chicken breasts, fillets).

Knowing the temperature makes it easier to navigate. Therefore, try using an oven thermometer to measure the temperature in different positions of the dryer switch, and preferably on the upper and lower trays.

Time is about 5-6 hours at high temperature.
Further - the meat should have a beautiful appearance, be plastic, do not release liquids when pressed, on a cut without pink spots, the color of boiled meat, white-gray.
For testing, you can cut off a piece a little, pierce with a knitting needle. I made one extra piece specially for testing, I cut it, including in the middle, and was guided by this.

The breasts are soft, it should turn out

If you are making meat, buy fresh and:
veal, kidney part (child's place)
pork, the ham is not greasy for roasting.

Good luck, I am also waiting for your results
kubanochka
I want to dry the meat like that, but since the publication of the recipe, the dryer has been constantly busy, now tomatoes, then mushrooms ... now pepper, but it seems the last batch. So you can marinate tomorrow. Thank you Admin for the recipe!
Admin
Quote: kubanochka

I want to dry the meat like that, So it will be possible to pickle tomorrow. Thank you Admin for the recipe!

One more time to make it tasty

If you are making meat, buy fresh and:
veal, kidney part (child's place)
pork, the ham is not greasy for roasting.

Hope you get it and enjoy it!
A kind of "space! Freeze-dried version of meat, a travel version in the refrigerator for a week lay without problems
kubanochka
Quote: Admin

One more time to make it tasty

Hope you get it and enjoy it!
A kind of "space! Freeze-dried version of meat, a travel version in the refrigerator for a week lay without problems

Chef! Truncated understood!
melrin
Admin, thank you so much for the recipe
the chicken turned out gorgeous, pickled the night, put French mustard, soy sauce, olive oil, red wine vinegar, salt, seasonings TM "Seasoning" Exclusive for grilling and barbecue, for chicken (these are two different types, I love experiments) in the marinade, put it in the morning into drying, after 3 hours she turned over and changed the trays (I was drying on two trays), after 6 and a half hours the meat was ready.
We conducted a tasting with a neighbor, said "take thanks from me too, you haven't eaten such yummy for a long time," so it remains to hear the verdict of the most important critic, but he will only return home tomorrow, I hope that at least a piece will remain for him to try, but for this he needs a plaster stick it on your mouth, or go to the store for fillets.
Thanks again for the recipe
P.S. and no one tried to dry or dry the fish?
Admin
Quote: melrin

AdminThank you so much for the recipe
P.S. and no one tried to dry or dry the fish?

How I worried about you, if you knew what if it didn't work out, and what if you don't like it, etc.

Everything is behind, your words and gratitude are overlapping all experiences!
Thank you for taking the risk and not being afraid to do

About fish: if everything goes well, I will do it in the near future, preparation is needed
melrin
Thank you
I really love to cook according to your recipes, as my mother-in-law says, "our tastes agree"
I honestly decided on meat for a long time, but when I saw what you did, I could not resist
So I'm waiting for a fish
I'm wondering, but if you try to make such shavings as they sell in a store, like tuna, but as I understand it, you need to stand it in brine, and then dry it?
Admin

Oh, now I will not say anything, the principle is clear, it seems that I picked up a recipe - I will do, I will say and show
melrin
well I will wait

RybkA
Admin, and you cut the chicken breast too? Have you dried a whole piece of sirloin?
Admin
Quote: RybkA

Admin, and you cut the chicken breast too? Have you dried a whole piece of sirloin?

No, dried it with a whole piece of skin!
The chicken was marketable, yellowish, I cut out the file itself, the weight was about 120-150 grams.
Marinated with meat, in one bowl.
RybkA
Ie it was a domestic chicken? And then it chewed normally?
Admin
Quote: RybkA

Ie it was a domestic chicken? And then it chewed normally?

Homemade chicken-chicken for frying, it turned out to be very chewy in the photo, I showed it from both sides for clarity

Above there are reviews, someone made ordinary files, it also worked
RybkA
Well, I don't even doubt the usual files, so I decided to ask again.
In general, we must go for meat ...
melrin
By the way, about the dried chicken, yesterday the main taster of my dishes tried the dried meat, then he said that we would refuse purchased cuts, it turns out just SUPER !!!!!! , so I recommend everyone to try and not be afraid
RybkA
Admin, at night I put the meat to dry from 1 to 7 in the morning, turned one raaz. In the morning we decided to take a sample, there were disputes about the readiness of the product. The husband claims that it is raw, categorically refusing to try what was offered. I'm kind of okay ... it won't be baked, will it? And what is it ready on the cut?
Admin

Quote: Admin


Time is about 5-6 hours at high temperature.
Further - the meat should have a beautiful appearance, be plastic, not release liquids when pressed, on a cut without pink spots, the color of boiled meat, white-gray.
For testing, you can cut off a piece a little, pierce with a knitting needle. I made one extra piece especially for testing, I cut it, including in the middle, and was guided by this.

The breasts are soft, it should turn out

If you are making meat, buy fresh and:
veal, kidney part (child's place)
pork, the ham is not greasy for roasting.

Here I have already answered this question.
Meat from a dryer will not taste like a grill, because it is not roasted on coals, fire!
Here is the principle of removing moisture from meat! And it turns out jerky meat!

Removing moisture from food, meat is also a way of cooking food, a way of preserving - and this is an old way of cooking, I have not come up with a new one

Perhaps your husband doesn't like the taste of such meat, it's a matter of taste
melrin
Quote: Admin

Knowing the temperature makes it easier to navigate. Therefore, try using an oven thermometer to measure the temperature in different positions of the dryer switch, and preferably on the upper and lower trays.

Time is about 5-6 hours at high temperature.
Further - the meat should have a beautiful appearance, be plastic, do not release liquids when pressed, on a cut without pink spots, the color of boiled meat, white-gray.
For testing, you can cut off a piece a little, pierce with a knitting needle. I made one extra piece especially for testing, I cut it, including in the middle, and was guided by this.

The breasts are soft, it should turn out

If you are making meat, buy fresh and:
veal, kidney part (child's place)
pork, the ham is not greasy for roasting.
This is what Admin wrote to me, I was guided by her advice, and everything was wonderful, but the meat will not be baked, it reminded me in appearance of raw dried balyk, and it is so
Admin
Quote: melrin

in appearance it reminded me of a raw dried balyk, but it is so

More likely boiled-dried balyk
melrin
Maybe so
But the deliciousness doesn't change from this
RybkA
My temperature is regulated, I set it to 60 * C, although my instructions for meat say 65-70 * C. There is no color of boiled meat, it is still pink, and the breast is gray, I guess. Does not emit liquids. In general, I still put it for a couple of hours at 55 * C, now the pleasant aroma of the marinade has just gone through the apartment. I'm going to take a sample ...
RainForest
I wonder if homemade sausage can be dried in the same way? Nobody tried it?
Admin
Quote: RainForest

I wonder if homemade sausage can be dried in the same way? Nobody tried it?

Go to the Homemade sausages section (do a search), there the girls dried sausages in the dryer
Vinochek
already cooked jerky twice. The first time it turned out wet (I like this more), and the second time it was dry (for testing).
here's what happened the second time.
Meat in marinade, dried in an electric dryer
Red - this meat glows. In fact, it is uniform in color.
The first time it took 3 hours, this time 6 hours. Isidri Snackmaker.
Admin

Vinochek, and how to taste? It is interesting to hear the opinion, but judging by the fact that you cook the second time, it means you liked it
Vinochek
Quote: Admin

means like it
not that word! the child is generally delighted! And, by the way, it is very convenient to take it to the sea now - it will not be lost) I like the more "wet" version, the husband is drier with beer, and the child is happy with both)
Anna1957
Quote: Admin

More likely boiled-dried balyk

Today I hung the basturma on the chandelier to dry - but it cannot be dried at the minimum temperature so that it wilts faster?
Vinochek
I think that it is possible, because for the first time I dried pieces almost 1 cm thick. It turned out to be a cool crust, and inside it is juicy dried meat. But I dried at the maximum temperature for 3 hours. Try to make a crust at the maximum, and then dry it at a lower temperature. Just during the status check, do not eat!
LuckyS
and someone came across in practice with the advice to boil-fry meat before drying. In the instructions for mine (simple, one temperature) it is written that the cape-fish must be boiled, fried, then dried. To what level to cook is not written.
I made the meat without preparation, the taste is sweetish, it tastes raw, although like a chip.
What are your thoughts?
Mar_k
Quote: Admin

Oh, I won't say anything now, the principle is clear, it seems like I picked up a recipe - I will do it, I will say it and show it

And they did the fish, if yes, then where to run to learn from the experience!
Admin
Quote: Mar_k

And they did the fish, if yes, then where to run to learn from the experience!

Marina, no, my hands never reached the fish Only dreams and theory
But, I donated one pallet, removed all bulkheads / gratings from it to increase the height of the pallet, I saw Isidri's sellers do this to put a piece of fish. And they dried a piece of sturgeon there, although it was a very long time ago, but it means that there is still experience of using it. First, the fish must be marinated in a saline solution, then dried.
Mar_k
Thanks for the answer! I want to experiment!
GenyaF
Admin! Tanya! I bring a huge thank you!
Dried chicken fillet today. One breast was cut into two pieces a little more than a centimeter thick, and the second one was made entirely plump.So this plump one was enough for five and a half hours, and the thin ones were slightly dry, but all delicious. I will still be sure to dry it. Here's a plate from me

🔗
Admin

Zhenya, great result! And how original it turned out
lurika
I tried to dry the fish in my zelmer. First I salted to taste (I don't like salted ones), let it salted, then put it in the dryer. Small ones dried for an hour and a half (turned over 1 time), larger ones - up to 3 hours. I'll tell you, very quickly - I didn't expect it. True, she unfolded the fish, that is, gutted and cut it along the ridge, spread it like an unfolded book. I do not know how to explain it. I want to try the meat. In Soviet times, she also made basturma. It is something!!! Dried without any dryer, but I think it will be faster in the dryer. I know from past experience what it should be, but I don't know if it will work in a dryer. I took beef pulp, and what part, I did not understand. Pieces somewhere + - half a kilo. Marinated for 10 days, marinade from hop-suneli with garlic (the exact recipe has been preserved, you need to look). Then she hung it on a string over the kitchen sink (the first day the marinade drips from it) or where it was convenient and dried at room temperature for another 10 days. The basturma turned out to be evenly pickled and salted, dense, but not dry, shiny on the cut, when cutting a thin slice, it was already transparent, the color was uniform dark-bordered. Such basturma did not spoil. Only while it was melting, there was nothing left, because everyone passing by considered it obligatory for themselves to cut out a piece with a knife. And now I remember this aroma of the original Caucasian recipe. I think that those 10 days that the meat is dried suspended can be reduced in the dryer to several hours in order to catch up to NG. But will it be so uniformly uniform? Obviously, and marinated for a long time to be preserved. If interested, I'll post the recipe. I'll try it myself and report back later.
Anna1957
Quote: lurika

If interested, I'll post the recipe. I'll try it myself and report back later.

Also how interesting

lurika
Anna, while I'm in search of an old notebook with recipe notes, when I find it, I'll post it right away. Zvynyayte
iskrovaja
Good day!!! Didn't you find the recipe by chance? ...
Tanyush @ ka
AdminThank you for the recipe, mine are just in awe of the meat, I especially liked the chicken breast.
Admin
Quote: Tanyush @ ka

AdminThank you for the recipe, mine are just delighted with the meat, I especially liked the chicken breast.

Tanyusha, prepare for health, feed your population Dryer, it's an exciting activity

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