Yuri
Good day.
Am I going to sit here at your side?
I will try to put my creations to you, in this case, Meat Chips, dried in an electric dryer.
So let's go.
Plain pork tenderloin meat chips in an electric dryer

I managed to buy a 240-ruble pork tenderloin "for the action", and since this meat "melts" in my mouth, I decided instead of bored carbonate chips to try the tenderloin.
We take 1 kg of tenderloin (in my case, there are 2 of them, cut in half for the convenience of pickling), Stir with dry marinade, put in a bag and vacuum.
We leave it on the windowsill overnight (~ 18-208C), since nitrite "works" better at room temperature. In the morning we put the package in the refrigerator for 1-2-3 days, depending on when there is free time for further work. And nitrite takes longer to work with pork.
A little about nitrite:
According to data from various sources, the lethal dose of pure nitrite for humans is 2-2.5 grams. Let's take the most stringent criterion from the site of the "Meat Club" of meat producers - 1.1 gr.
And now let's calculate: in my case, for 1 kg of meat, I took 15 g of nitrite salt (0.5% NANO2) where nitrite is only 0.075 g. In order to receive a lethal dose, I have to wither and eat about 14.5 kg (14500 g) of meat in one sitting. - I won't eat that much! ))
Do not forget that nitrite "works, passing into nitrates and other substances, that is, in fact, the remainder of it will be 1.5-3 times less (it all depends on the cooking time and temperature).
Nitrite is used here for:
--- making products red;
--- giving the products a specific smell;
--- presence of a bacteriostatic effect;
--- antioxidant action.
On the site "ki" one of the adherents frightened by the appearance of nitrosamines from nitrites, which are one of the causes of cancer. But ... he kept silent (perhaps out of ignorance) that the formation of nitrosamines requires temperatures above 140 ° C, typical only for heat treatment on the grill. As long as there is liquid in the meat, do not heat it over 100 * C. 140 * C - this is when dried dehydrated pieces of meat turn into coals - but who would ever think to gnaw coals? And on the grill, yes, the use of nitrite is useless, there the meat is fried to be eaten right away.
Sorry, I was distracted. But I think I was able to allay my fears a little. ))
Plain pork tenderloin meat chips in an electric dryer

After pulling the meat out of the bag, we wash off the "extra" spices from the surface, all that is needed is that the meat has already saturated itself. We cut off unnecessary films - salted meat is harder and the films can be removed in places simply without a knife. We dry and put in the freezer for an hour or two, so that it is easier to cut.

Plain pork tenderloin meat chips in an electric dryer

I used to put the slicing at 5 mm, now I decided to make it 3 (I think the next chips should be 1.5-2 mm)

Plain pork tenderloin meat chips in an electric dryer

With 1 kg, we got a couple of floors for the dryer.
Plain pork tenderloin meat chips in an electric dryer

We set the dryer to the maximum, I have it 80 * C (but this is near the heating element, at the exit from the dryer it will be about 50-55 * C.

Plain pork tenderloin meat chips in an electric dryer

Well, the time is at 3 o'clock.
Then we lower the temperature to 30-35 * C and leave it "overnight" for another 6-7 hours.

Plain pork tenderloin meat chips in an electric dryer

At the exit, we get 0.4 kg of chips from 1 kg of meat.

Plain pork tenderloin meat chips in an electric dryer
And in the end, we close it tightly and put it in the refrigerator for hours ... well, until someone from home finds it (just in a closed container, the remaining moisture is evenly distributed).
Chips taste good and really melt in your mouth.

Plain pork tenderloin meat chips in an electric dryer

p. from. Something went wrong with the pictures - they were loaded into the gallery, but nothing came here. Maybe I did something wrong ... ((
Chef
Quote: Yuri
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