Chicken fillet in the Isidri 500 electric dryer

Category: Cold meals and snacks
Chicken fillet in the Isidri 500 electric dryer

Ingredients

Chicken fillet 2.5KG
Coarse sea salt 100-120 gr.
Spices: based on 2.5 kg of meat
Ground black pepper 2.5 tsp
Dried garlic 2 tsp
Sweet paprika 3 tsp
Hot red pepper 1 tsp
Hops - suneli 1 tsp
Turmeric 1 tsp

Cooking method

  • I bring to your attention a delicious and not at all difficult to prepare recipe for dry-cured chicken!
  • Direct participation in cooking will take 20 minutes at most, and the result is 👍👍👍!
  • So let's get started ...
  • Wash the curofile, put it in a suitable dish, sprinkle with salt, cover with a lid and send it to the refrigerator for 24 hours. During this time, the chicken will be well salted and drier.
  • Chicken fillet in the Isidri 500 electric dryer
  • After the specified time, take out the chicken, rinse well.
  • In a separate bowl, combine all the spices.
  • Chicken fillet in the Isidri 500 electric dryer
  • It is good to rub the curofile with spices, I do it with gloves, because red hot peppers and turmeric will do their "dirty work", and then you won't wash your hands, and you won't rub your eyes!
  • So they grated the fillet, put it back in a bowl, covered it with a lid and again in the refrigerator for a day.
  • Chicken fillet in the Isidri 500 electric dryer
  • Then take out the finished fillet, put it on the trays of the dryer, and dry for a maximum of 5-6 hours, occasionally turning over.
  • Chicken fillet in the Isidri 500 electric dryer
  • FSE, put the finished fillet in a container and store in the refrigerator.
  • I really freeze a part right away .... it's more convenient.
  • Prepared in this way can be used for sandwiches, and in salads, and as a cut to the table.
  • All the best, I hope the recipe comes in handy!
  • Chicken fillet in the Isidri 500 electric dryer

The dish is designed for

2.5KG

Time for preparing:

20 minutes + drying.

Cooking program:

Handles and electric dryer.

Note

The recipe was taken from the open spaces of the tyrnet, I don't remember the author.
In the author's recipe, the meat was damped naturally, I dried it in an electric dryer.

OhiAh
Quote: Trishka
dry at maximum
Ksyusha, how many degrees is the maximum? Whole fillets or cut? What size? Is the end product soft? Solid? Like boiled pork?
francevna
Ksyusha, and it is not dangerous to cook chicken without nitrite salt
I liked the recipe, I would like to cook it.
Trishka
Alla, Thanks for attention !
On the contrary, I'm afraid of nitrite, and so we eat so much of it in other products.
How many times have I cooked all kinds of meat, nothing like, everyone is alive!
Borkovna
Ksyusha, and approximately how many days the fillet dried naturally in the author's recipe? There is no dryer, will I have time to do it with drying in the kitchen before the New Year? And did you try to replace sea salt with ordinary rock salt, does it strongly affect the taste?
Trishka
Here are the words of the author.

After a day, pieces of chicken fillet, individually in gauze bags, are tied with culinary thread. We hang the breasts on hooks somewhere near the stove or radiator, but not over the oven. You can dry meat at any time of the year. However, in summer you need to put protective screens on the windows. Flies, you know, also love tasty things!
We hang chicken breasts for 4 days, periodically check, turn with different sides to the heat source.
After 4 days, dry-cured meat from chicken breasts will dry out, covered with an appetizing crust, become quite tough to the touch, then remove the gauze.
Cut the finished homemade dry-cured chicken breasts into thin slices with a sharp knife.


Thanks for attention !




I did not try to replace salt, I think there will be nothing terrible, although ...
Rinamy
Cooking without nitrite is not dangerous:
- chicken is salted with ordinary salt per day no worse than fish that we eat without heat treatment
- "at maximum temperature" is, as a rule, 70 degrees.Quite enough to consider the chicken "boiled". In fact, with such a heat treatment, the fillets could not be salted at all and simply dried until they were solid. * I use this technology to dry chicken without salt and spices as a treat for cats *
- the portion is small, it will not lie for a long time

For people, I marinated chicken completely without salt, in soy sauce with garlic and spices.

By the way, you need to store such a chicken in the refrigerator on a wire rack in paper. And if you have done a lot, then it is desirable that the surplus wait in the wings in the freezer. There they will not dry out, will not deteriorate and after defrosting will not lose their taste.

Borkovna dry on a wire rack in the refrigerator, between window frames (if they are old, wooden) or hanging on a glazed loggia. It is desirable that the place is cool and ventilated.
Curb chest, wrapped in cotton fabric, cured for 7-10 days.
Borkovna
Ksyusha, Rinamy, Thank you so much!
Sweetheart
Oh, and I don't know where to attach chicken breasts from domestic chickens ...
Trishka
Sweetheart, Tanya, you see how I am on time, I will be glad if you try it!
zvezda
Ksyusha, what a beauty! A very simple and interesting recipe: girl_claping: only there is no dryer and nowhere to hang. Do you think you can do it in AG? I dry berries there
lettohka ttt
Trishka, Ksyusha recipe is superb, thanks!
baba nata
Trishka, Trishechka - Ksyushechka, how delicious, I'll take the dryer from my daughter and make it for Christmas! Interestingly, and the smell is strong, my cats will not feel bad from excess salivation?
Trishka
Girls, thank you all for your attention!

Quote: zvezda
Do you think in AG it is possible
Ol, I don't know, in the dryer there is a temperature of 50-60 *, is there such in Ag?
You can try if you try-.




Quote: Baba Nata
strong smell,
Natalya, I dry on a glassed-in balcony, but like in an apartment, depending on how sensitive the nose is to smells ...
zvezda
Quote: Trishka
there is one in Ag
In my new one from 40 * and more, you can change different blowing speeds
Trishka
Well, then it should work out, only it won't fit there.
zvezda
🔗 Not enough ?? Look .. Will it work?
Trishka
Yes, decent.
I’m after my husband, I’m Gf.
And there in one tier, or can you fold it into several?
zvezda
With an expansion ring in 4-5 Raisins dried in 3 without placing the ring.
Trishka
Well, this is almost my dryer, I have 5 pallets, the main thing is that the height passes
zvezda
Ksyusha, put the recipe in your bookmarks!
Trishka
Olya, I'm waiting for your impressions!
zvezda
Quote: Trishka
I'm waiting for impressions
Ksyushenka! I will make sure to go to NG
Ilmirushka
Quote: Trishka
grated the fillet, put it back in a bowl, covered it with a lid and again in the refrigerator for a day.
Ksyusha, why are you doing such temporary tests? I do everything right away, and sprinkle with pepper spices, but without salt, I use soy sauce. A day is enough, even a night, and in the morning in the dryer.
Chicken fillet in the Isidri 500 electric dryer Chicken fillet in the Isidri 500 electric dryer Chicken fillet in the Isidri 500 electric dryer Chicken fillet in the Isidri 500 electric dryer
Trishka
Quote: Ilmirushka
why are you doing such temporary tests?
This is not me, it was so in the source ...
Maybe because in the original it is dried in the air, not in the dryer ...
zvezda
Quote: Ilmirushka
I do everything right away
Wow, where did you get this YZu? This is you in a vacuum and where do you store it?
Ilmirushka
Quote: zvezda
and where did you get this YZu?
Olya, the children, knowing that I live on HP, found it on ALI, ordered it and presented it to me for my birthday. Vacuum in the freezer, it is necessary - they took out a piece, it leaves quickly
zvezda
Quote: Ilmirushka
that I live on HP
: lol: and I thought naive that you live on the Yenisei
She's big. I have nowhere to put it, but I have 2 AG, I'll think of something that made me happy that this fillet can be frozen! I cook almost everything sous-vide and it suits me.
Countryman
I agree. Salt is needed no more than five percent. I never put it under wilting again.
Bijou
Well, I don’t know .. For salted and subsequently soaked meat (like fish), the texture and taste noticeably change. It somehow becomes complete, or something ... Almost finished. So these are two completely different end products in taste.
Ilmirushka
Quote: Bijou
Salted and subsequently soaked meat (like fish) has a noticeable change in texture and taste.
Bijou, yes, in relation to the fish I agree 100%, dried it with soaking. It turns out great!

Chicken fillet in the Isidri 500 electric dryer

I did not try to soak the meat, apparently I did not meet the recipe. We should try it by analogy with fish.
Trishka
Quote: Ilmirushka
soak
So this should be cooked like a brine, but here it's just an ambassador ...
In general, I realized that with such salting, the meat becomes dehydrated and the pulp becomes denser, something like this ..
Bijou
Quote: Ilmirushka
It is necessary to try by analogy with fish.
Well, yes, I do about the same. I don't like the small fillets, I cut off all the thin parts, I take a lot of breasts at once, I overload them in a saucepan or container and in this form they can stand in the refrigerator for at least a month, in a highly salted form.))

Then I take out as many pieces as necessary and soak it. This is the hardest part - figuring out when to stop. Because an amendment must be made for shrinkage. But somehow I manage ... Even if I accidentally soaked it and the meat is almost bland, when marinating I can salt it anew to taste, the texture of the meat is still different, dense and elastic. Well, then, as usual, marinade with spices for a night or a day, then for 55-65 in the dryer. But I dry much stronger than it is customary here on the forum, so that it turns out just like a jerky fish, and not like meat to the table. We eat it in the same way - I cut a lot of little things and put a plate for the evening. The people pull away with zhmenki and saline at their leisure.
Anna1957
Quote: Bijou
I don't like small fillets, I cut off all the thin parts
Flax, I do the same, but they are for minced meat. But I never did it with your method of salting and subsequent soaking. Do you want to issue a recipe? You already know how long to soak, but I don't have a sense of it. But your description is very encouraging. Please))).
Ilmirushka
Quote: Bijou
I oversalt strongly in a saucepan or container and in this form they can stand in the refrigerator for at least a month, in a highly salted form.))
Bijou, when I was taught to salt-soak-dry, the algorithm was simple. But this is about fish! I don't know what to do with meat. If the fish is salted and stands for 3 days, then soak it for 3 hours. My salted fish stood for 5 days, I soaked it for 5 hours. The result of withering was very pleasing, in contrast to the option where there was no soaking process, then the fish turned out to be tasty, but not dried, but similar to fish, as it were, hot smoked.
Bijou
Anna1957, no no no! And do not persuade me! (c) Already something, but dried meat on the forum in abundance.
Yes, and I will not undertake to calculate how much of what is in time and mass, because I do it by eye. About fish, I remember, my grandmother said that how many days we salt, we soak for so many hours, but I never agree with this postulate, because there are still a lot of input variables, from temperature and volume of water to the size of fish.)) With meat I do simply - I throw it into a spacious bowl and fill it with water, sometimes stir it if I want to speed it up. An hour or two later, passing by, I change the water. After another couple of hours I try on my tongue both water and meat (rubbing my finger in the pulp and licking). A salt in the meat should be present, but it should not be salty. The concentration will double when shrinking by half.

And in general ... It is for my taste and in my rules to oversalt food and then soak it. Even the banal mackerel with chunks of pepper / oil / onions, I always pre-compact in this way. It definitely tastes better to me than almost raw and salted to taste, as I see almost everywhere.
And how it is there for the rest - I do not know. Maybe people don't notice much of a difference at all, and these are just my cockroaches.




Quote: Ilmirushka
If the fish is salted and stands for 3 days, then soak it for 3 hours
ABOUT! And then a coincidence! )))
Quote: Ilmirushka
The result of withering was very pleasing, in contrast to the option where there was no soaking process, then the fish turned out to be tasty, but not dried, but similar to hot smoked fish.
Oh yeah ..Believe it or not, about the same term in my head also flashed. Like, like low-temperature cooked meat with drying. That is, with the fish you support me - the taste is definitely different?
Anna1957
In, girls, your opinion is very interesting to me, especially when you coincide in the testimony)). I've never tried that in my life. And the fish in the dryer definitely tastes like hot smoked fish. I will definitely have to try, you interested me.
Ilmirushka
Quote: Bijou
o eat with fish you support me - the taste is definitely different?
Bijou, Lena, UNIFORMALLY !!! When I dried the first fish without soaking, I was even upset, brought Travola to the topic of the dryer, showed it. And then the recipe of Leta TIM brought me back to life, that even such a fish has the right to be eaten. But then our forum member taught me here, and after that I understand the difference in these processes. But I haven't tried meat like that, but I already want to!
Bijou
Girls, if you do, can you tell us about the results?
And now I have to shed from here. All the same, the recipe is a little about something else, I only reacted to "5%" from the Countryman.
Trishka
Quote: Bijou
shedding from here nada.
Cheita, irritated us, but as a recipe for a delitz, so, "radish" ...
Ilmirushka
Quote: Bijou
shedding from here nada
Ksyusha, I, too, have already set my sights on, well, since you don't mind, then we'll chat later. It is necessary to buy myasto, salt, soak, then dry ... in short, all this for a long time, but I will come if in cho.
Trishka
No, come to visit forever, but let's share the recipe, otherwise I
Countryman
Quote: Bijou
I only reacted to "5%" from the Countryman.
Well yes. In order to get back to normal immediately in the gentle conditions of the home-kitchen without further soaking, you need ~ 5% salt.
I usually used soaking only for fish, and even then in the harsh heat of Akhtuba or Balkhash. When the fish has time to rot faster than salted. Plus also longitudinal cuts in the pulp with a step of ~ 1-1.5 cm

But after winter fishing and at home, I dry it with the same 5%.
anavi
Trishka, Ksyusha, SOS! How do you know they are ready? My breasts? Already sit in the dryer for almost 6 hours at 65 grams. They are so plump ... Now I cut one - like I press - there is no liquid, but the meat is so whitish, can it still be raw?
Trishka
Ol, this whitish is already boiled, not ...
I have it soft pink, it becomes white, for example, if I then fry it, for a recipe ...
anavi
Quote: Trishka
this whitish is already boiled,
Do you think Ksyusha? Of course, I turned it off already, tried it - my husband said "damp", but in my opinion, very tasty! Soft, elastic, maybe it really should have been at least 60 grams. to do, but was afraid, reinsured, did 1 hour at 70, and then 65 - about 6 hours. I took it to my granddaughter - she really liked it! Thanks for the recipe! I did Romino before - but there is a marinade, and here is a dry ambassador. Both this and that suited us - delicious!
Trishka
Oh, nuslavatyagospidya, I'm glad that everything worked out!
Most importantly, the granddaughter liked it!
I also get it soft and soft pink, I like it better than when you cook in brine.
baba nata
Girls, help me, how to make hot smoked mackerel in an electric dryer?
Trishka
Natalia, I don't know, never did ...
Tusya Tasya
baba nata, find a smokehouse from a cauldron on YouTube. You can then adapt any convenient container. And for the intricacies of salting fish before smoking, go to Timkina's topic on the smokehouse. We have been smoking meat and fish in the cauldron for three years.




Natasha, the link was sent in a personal

Other recipes in the section "Recipes for the Electric Dryer"

Dried pumpkin
Dried pumpkin
Pastila Marble
Pastila "Marble"
Dried celery
Dried celery
Peach Pastila with Yogurt
Peach Pastila with Yogurt
Dried carrots
Dried carrots
Dried melon
Dried melon

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers