strekoza5
Raw-cured chicken breast
I tried to cook according to the method for dry marinating meat
Dry marinade for meat weighing 1.5 kg.
Salt - 60 g.
1 level tablespoon coriander (you can ground it)
sugar -15g.
1 teaspoon pepper mixture
1 teaspoon of cumin
3-4 bay leaves (crushed)
Garlic optional 1 head (minced)
you can add - 2 tbsp. l. cognac (optional)

Mix in a container all the spices based on your weight of meat. Grate the meat with the resulting mixture and refrigerate for 12 hours to marinate. After 12h. Remove the meat, dip the excess liquid on a paper towel. Wrap in 4-5 layers of gauze, tie with a tourniquet and hang for 5 days for drying.
My chicken breast was small, only 400g. so I counted the marinade by weight. I didn't add garlic and cognac.
After pickling, I dipped it with a napkin, wrapped it in a bandage-net. And hung it for 5 days on the cornice in the kitchen.

Raw-cured chicken breast

Well what can I say, it turned out great, tender meat inside in a thick fragrant spice crust.
It turned out so tender that the meat just melts in the mouth. And most importantly, it's very simple
silva2
Very appetizing! Do you think this will work in an electric dryer ?:
silva2
Thank you!!
dopleta
strekoza5and I love to salt chicken breast almost as much! And what is most interesting: when I serve it, thinly sliced, no one who tries to guess what he is eating - many believe that they are eating some kind of noble fish. But I took the recipe somewhere else and a very long time ago, not from the site you specified (by the way, 1 - for some reason the link does not open; 2 - active links to other sites are prohibited by the rules, so fix it)
And here's what else I wanted to write to you - I literally a month ago "live" saw a dragonfly from your avatar! Aha! At the Calouste Gulbenkian Museum in Lisbon! I couldn't take my eyes off, such a beauty! The picture was terrible

🔗
strekoza5
wonderful photo, very beautiful, now I will know where it comes from
links fixed
strekoza5
I treated colleagues at work today, no one guessed what kind of meat. It really doesn't look like chicken because it is very tender and juicy, it just melts in your mouth.
Some assumed that it was pork, others that perhaps fish.
What was their surprise when I said it was chicken
lifans
As always - all ingenious is simple! Thanks for the recipe, bookmark it!
Yulkin111
Tanya, tell me please, use the amount of spices for the breast, I sprinkled the breast generously, but half remained ... I don't know what to do?

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