Meat in marinade, dried in an electric dryer

[Admin]

Admin, Tatyana, thanks to your recipe I got an electric dryer (Oursson). Made chicken breasts and turkey thighs. Very tasty, the turkey won the Audience Award. The most difficult thing, as it turned out, is not to lift every 10 minutes. dryer cover
Thanks for the recipe

[Lena]

ABOUT! Our regiment has arrived! Lena, beautiful meat Prepare more, please your family

[Admin]

Admin, Tanya, and I had another batch of jerky. In order not to embarrass people with my volumes, I will not put my entire clothes dryer on, but I will not resist and put a cut. Very tasty meat, so tasty that there is nothing like it in nature. Thank you so much!

[Marina]

Marina, to your health! Yes, if you like this kind of meat, then dry it on the clothes dryer It would be good and delicious!

All I want to cook this dish, in the end, apparently I will eat it alone. People refuse to eat "raw" meat in their opinion
There are so many recipes on the forum, but people also don't eat pork, but they really want ham ...

[Suliko]

Suliko, NO, it is not raw, I have it even more dry. I don't dry pork, only turkey breasts and sometimes roosters.
It is impossible to tear yourself away from the meat and stop until it ends on a plate, then it is cut into more ...

Tan, I was also going to report ... Yes, I forgot.
Dried veal in your marinade tonight. Oh my God, what happened! Straight basturma, but not so hard, but the most that neither is "just right"! I didn't even expect such a result! It would seem that we have eaten so much jerky that you will not surprise with anything ... But this meat is something! Two kegs of a chic delicacy!
Once again, many thanks for such a very necessary and very tasty recipe !!!
Py. Sy. Can I have a photo tomorrow? I'm soooo lazy ... Timon and I just had a little snack ... I can't get up. And he too.

[Lenok]

Lenok, good luck to you and Timon! And I'm waiting for a photo, it's very interesting to see myasko

Yes, a good way of cooking meat, I like it too - and it tastes great!

Here's my photo report.
Damn, while fotala, I cut the meat several times - I see that some piece is somehow crooked, I have to eat it ... when you come to your senses, half of the meat is no longer on the board! Cut it again and eat it again! This is some kind of awful!

In general, I will report!
Myasko Timon dug out the very top class. True, I would not say that it was just a young, young veal. Rather, a little older. But what kind of meat it turned out, mamadaragaya!
The most interesting thing is that, apparently, due to the looser structure of beef, unlike chicken and turkey breast, the meat was salted and marinated through in just 12 hours (usually I keep it for a day). I deliberately then cut out the middle from the finished meat and tried it - salty! And this despite the fact that the pieces were almost 2.5 cm thick, which is not so little.
But the most important thing is taste! Noble, real taste of good expensive beef! And of course, your sauce, Tan, has once again proved its versatility. I love him for that! He does not "pull the blanket over himself", but only slightly sets off the taste of this or that meat, harmoniously fitting into the overall picture of taste sensations. True, after the photo session, I can't see the very "picture" of the entu, being devoured like a fool at a commemoration!

Dried at 60C - 7 hours (for some reason I was afraid to keep beef like a chicken - 6 hours). But to be honest, here's another half an hour and I would cook it nafik!
Here in this photo you can clearly see that the meat is straight "on the edge":

In general, we are delighted! Especially Timon is his main food!
Thank you, dear, once again for such an "unkillable" and unforgettable recipe!

I'm going to stir up the girls in the "theme", otherwise they've relaxed there ...

[Linen]

Linen, this is how you write an opus, so I suffer for half a day, what and how to answer, I can't paint so colorfully, I don't have so many words in my vocabulary

Your meat turned out to be simply gorgeous, BRAVO! and most importantly, that Timon appreciated and approved Now you will put the meat on the stream (like chicken breasts) and you will invite everyone for meat, for tasting And the marinade is excellent, I completely agree with you, the meat from it is soft and tasty

And "I'll stir up the girls" you also get great, start with half a turn, anticipating that they will be able to read your chic opuses and laugh heartily

Lenok, cook more and more, I will be very pleased to know that you like it

[Elena Tim]

Elena Tim, Flax, you have a beautiful meat. Well, the description of its taste is worthy of all praise. You know how not only to cook, but also to give your characteristics to the cooked, so that the taste is transmitted through the monitor.

somehow crookedly some piece is lying, you have to eat it ... when you come to your senses, half of the meat is no longer on the board! Cut it again and eat it again! This is some kind of awful!

Len, here's the same thing with me, while I cut it, I'm already over it. You have to cut, cut and cut, and it evaporates somewhere.

I don't have so many words in my vocabulary

Pralna, because you just don’t scatter words, they are worth their weight in gold, and I’d just try it!
Thank you, Tanyusha, I wrote so many pleasantries that I, like you, didn't know what to answer, I sat sissy ...
I myself like to cook according to your recipes. I don’t know ... somehow they are always especially successful for me. And I really love to report on them with terrible force. Firstly, because I am bursting with pleasure, and I urgently need to share it, and secondly ... just because it's nice to play with you!

Flax, you have a beautiful meat. Well, the description of its taste is worthy of all praise. You know how not only to cook, but also to give your characteristics to the cooked, so that the taste is transmitted through the monitor.

Thank you, Marish! I tried to!
Choyto I have been praised so many times today that I have already become slightly addicted.

You have to cut, cut and cut, and it evaporates somewhere.

Oh, don't tell me. It's time to go for a new piece of fresh veal!

[Linen]

Pralna, because you just don’t scatter words, they are worth their weight in gold, and I’d just try it!
Thank you, Tanyusha, I wrote so many pleasantries that I, like you, didn't know what to answer, I sat sissy ...

Tryndi further, bring the people back I went to cook my tongue
Linen, Thanks for the kind words!

I'm lazy, well, I'm already confused, where is what marinade, sauce or what is there
for the gifted like me, stick your nose to reproduce your masterpiece

[marinade]

I'm lazy, well, I'm already confused, where is what marinade, sauce or what is there
for the gifted like me, stick your nose to reproduce your masterpiece

My pickle, I'm pointing here (on the first page of the recipe):
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

We take all the ingredients to taste

Thank you Tanya, now I understand
Otherwise, I already began to think that something new had been invented, but I read inattentively

[Ira]

Ira, well, we cook the marinade to our taste, so the ingredients can be completely different

[Mist]

Mist, Irin, and also Lena Tim on page 6 laid out everything in grams and spoons.

Yes, only I began to add a little more salt. Per kg of meat - 1 tsp. salt with a large slide (and not with a small one, as I did before). Salted better and taste ... richer, or something ...

Lenchik, thanks for the clarification.

Yes to health, hospad.

Today is my day of gluttony.
In the morning I ran to the store, bought chilled squids and chicken breasts. About squid, I have already reported on the relevant topic. While the squids were drying for 3 hours, the breasts were marinated in a bag. The squids were eaten, and the breasts were set to dry. I didn't really believe in the success of that venture, because I have a Sukhovey M dryer and nothing is regulated in it. But there is a thermometer, and I measured the temperature inside and the temperature of the meat with it. I didn’t stick my nose into the dryer. After 5.5 hours I opened it and almost died of happiness !! The meat is ready-made, so beautiful, it smells delicious, and now I doubt that you can buy a delicacy similar to your taste in our stores! I cut it and tried it - incomparable !!!
Herds of little thoughts jumped into my head, and it would not be bad to open your candle sausage factory ...
Now I know what else you can do to impress guests who are sophisticated with delicacies!
I forgot to say that I don't know how to cook the breast deliciously, it turns out dry for me. I like hips. In this recipe, the breast turned out to be juicy, no matter how paradoxical it may sound !!!

Thanks for the recipe!
It turned out very tasty !!!. Marinade: plum vinegar (bad wine) salt, pepper, parsley, curry. Dried for 7-7.5 hours at 65 gr.

[Lily]

Lily, FOR HEALTH!
Well, here's another version of the marinade appeared - very interesting!

Hello girls and small: friends: children. With pleasure I read such a vusny Temka ... and was saddened (((((I don't have a dryer, but I have an airfryer)))) and it also has a temperature of 65 degrees, then 80 ... three blowing speeds ... how Do you think it is possible to cook such a yummy in the AG? Yes, you will have to watch for a long time, but it's worth it !!!!!

If it works, then try to cook at 60 * C. and choose the blowing yourself. In dryers, the airflow is very weak and quiet
It also takes a long time to cook in the dryer, several hours

Thanks, I will definitely try at 60 degrees and low speed ... just have to wait for the next weekend (((((

Well, here I made this meat in AG .. it did not work out (((((more precisely, the chicken breast turned out to be baked, but juicy and tasty ... there is no this jerky meat, which is a little bit with "cheese", like carpaccio ... and so I wanted to ... cook for 4 hours at 65 degrees and a low fan speed, but I think that 3 hours would be enough

Does it matter that in the airfryer the air is driven in a closed loop, or is it not closed there? Maybe the girl didn't succeed because of this? Fresh portions of air are constantly pushed into the dryer for 5.5 hours in a row. Moisture is vigorously driven out.
This is the fifth time we have done it in the dryer, and everything works out. She treated the guests, they also picked up dryers from the dusty closet and ran for chicken breasts ..

[musyanya]

musyanya, well, it's not entirely closed there ... the lid does not fit snugly ...

Well, here I made this meat in AG .. it did not work out (((((more precisely, the chicken breast turned out to be baked, but juicy and tasty ... there is no this jerky meat, which is a little with "cheese", like carpaccio ... but I wanted to ... cook for 4 hours at 65 degrees and a low fan speed, but I think that 3 hours would be enough

Both this and this meat is jerky, only in different ways. In a dryer under hot air, and raw dried to remove liquid (dehydration) meat in dry air.
And what you like is a matter of taste and what result you want to get

See jerky or carpaccio here About salting and drying meat. What to believe and what to fear! there and access to some different recipes there is chicken-pork-beef including beef carpaccio

Oh, why did I buy aaaaa! ...
I'll go pickle. Then I will report!

[Admin]

Admin, and this method is in my Napoleonic plans .... I read all your Temki))) about drying, about the ambassador, about drying .... I made certain conclusions for myself ... it's scary to spoil the meat, of course, but under strict guidance It is almost impossible to do this on the forum))))) Now I have made Uncle Sam's foie gras pate, this is something in the plans to purchase Tescom's ham maker ..and all thanks yourat our forum

Taaan, tell me, please, but if you are going to dry ... something that has a skin, then which side to put on the wire rack - with the skin up or down?

if you're going to dry ... something that has a skin

Our Lenok cipher ... Oh, cipher !!!! First she wants to take it out, and then just post the pictures ...: girl_thin1: This one, so that we don't think to fly to her in a flock, take a peck !!! Greedy !!!

Kanesh, I just bought a kilogram of this delicacy, to try it out. First I'll take a picture, then I'll eat it on the sly, and only after that I'll report back, otherwise you never know ... the guests will tumble down a jamb ...

Taaan, tell me, please, but if you are going to dry ... something that has a skin, then which side to put on the wire rack - with the skin up or down?

It depends on the skin, its softness, and how it is pre-processed, otherwise the skin can turn out to be oak, non-chewy
I would put the skin side up so that it dries faster

Yeah, let's write it down: with a sandpaper - assure!
Thank you, Tanya! I hope I have something to brag about!

[Lenok]

Lenok, we are waiting for the whole forum team

I'm going to try too hard!

well, I will report again)))) after lying in the refrigerator overnight, my breast became unimaginably tasty ... it was compressed, and stopped looking like boiled pork ... Even my dad, and it is very difficult for him to please, asked me to make the same yummy for him DR, which will be in two weeks ... I even allocated a new mound for such a case and asked me to make meat dried in the refrigerator

[Tanyush]

Ta-Daaa! Duck!
She has not yet had time to freeze, so everything is covered in grease and glistens.
Dry for 7 hours at 60C. Decently so white, but it was like beef - red. Even in some places the temperature caught the fibers, but this did not affect the taste in any way. In!

Listen, dried duck is certainly an impossibly delicious delicacy, but! it should be eaten in sooo moderation! Damn, I just ate what is cut in the picture, with a little oooo, um ... but now I feel bad. Why am I overeating all of this all the time ?! I’ll eat almost all of the meat, but now I’m duck! ... I’m eating so much fatty meat, look!
So interesting, right after the dryer, and the skin and meat are literally oak, even if you drive in nails. And how it lay down a bit, it became so soft, straight carpaccio! And the skin is soft, and the meat is tender! It’s amazing that I’m in a position to write about it now. I can't see him! But from today on, duck is my favorite meat! Only the little one needs to move away ... and I will love her again with terrible power!
Tanyush, another thank you for such a cool topic! I have already made so many goodies, thanks to you, that I cannot convey. And most importantly, everything is of the highest quality and sooo tasty!

[Elena Tim]

Elena Tim, Lenok, these are duck breasts, how many hours I marinated, there were some changes-additions in the marinade, why there was no desire to remove the skin Len, in short, I out of bounds excited

Aaaaaa, Nadayayayaya! Funky, damn it!
Marinated for only 9.5 hours. In my opinion - a little too small. Somehow it happened that a day of pickling is the best option for us. I didn't change anything else. Yes, I, sobsno, do not have a desire to change something. Only once in the entire history of drying, due to the lack of the required amount of both mustard and soy sauce, I made a marinade based on Abkhaz adjika - delicious, of course, but we came to the conclusion that THIS marinade is the best!

why there was no desire to remove the skin

Yes, she is, damn it, the most delicious! I will never part with her!

[Tanyush]

Ta-Daaa! Duck!
She has not yet had time to freeze, so everything is covered in grease and glistens.
Dry for 7 hours at 60C. Decently so white, but it was like beef - red. Even in some places the temperature caught the fibers, but this did not affect the taste in any way. In!

Listen, dried duck is certainly an impossibly delicious delicacy, but! it should be eaten in sooo moderation! Damn, I just ate what is cut in the picture, with a little oooo, um ... but now I feel bad. Why am I overeating all of this all the time ?! I’ll eat almost all of the meat, but now I’m duck! ... I’m eating so much fatty meat, look!
So interesting, right after the dryer, and the skin and meat are literally oak, even if you drive in nails. And how it lay down a bit, it became so soft, straight carpaccio! And the skin is soft, and the meat is tender! It’s amazing that I’m in a position to write about it now. I can't see him! But from today on, duck is my favorite meat! Only the little one needs to move away ... and I will love her again with terrible power!
Tanyush, another thank you for such a cool topic! I have already made so many goodies, thanks to you, that I cannot convey. And most importantly, everything is of the highest quality and sooo tasty!

Lenka, here I quoted your text - but there is nothing to throw away, how to emphasize Everything is significant here, and you can laugh at every line, no laughs If this chair collapses under me, I will send it to you not even by mail, but by mail, so that it will be faster
And the speed of destruction of your culinary works is gorgeous, cosmic - and how do you describe it ...

And just in general - the breast is very beautiful and everything is done correctly, the meat is pink as it should be, not overcooked
Linen, I liked it very much.

Thank you, Tanyush!
You know, this is such a strange thing ... I still don't want to eat! Not in the sense that I feel bad, just the opposite - I'm a kick-ass, how good it is, but in the sense that I'm still full! Out of greed, I was planning to eat half of the whole duck today, but fuck!
I had breakfast, damn it ... It's a shame! It's so satisfying that you can't stuff it all into your mouth!
No, but what, it’s convenient, finally: once I ate, I’m free for a week! Gyyy, profitable!

[Linen]

Linen, do you remember that at your whim, I no longer use the chair, there is such a beautiful thing, on bent legs - but it costs "like furniture", it must be repaired after laughing

Yes, the duck is very profitable, it’s fat inside, actually. Lenok, eat for health, if you want

Lenok, eat for health, if you want

Lan, persuaded! I looked at the pictures and got hungry again, finally!
I'll go eat something. Let your armchair rest for a while, poor thing ...

Yes, she is, damn it, the most delicious! I will never part with her!

Len, you understand me, druh. For me, this skin is also the most delicious. I even dried it separately. No fat is needed. Now they also ate a plate of meat, it is already hard to breathe. Every time I say to myself, it's enough to eat so much meat. Noooo, today I salted 4 kg again. And they didn't finish the previous one.

No, but what, it’s convenient, finally: once I ate, I’m free for a week! Gyyy, profitable!

Yes? that it is hard to believe that you are fatit for a week. Not even an hour has passed from the previous post, and you are not at the monitor, I went to cut the meat again.

Nah, I had breakfast with a duck at three o'clock, and then ate only half past nine. So ... almost ... a week! Well, just think, several days were not enough, why waste time on trifles!