Dry-cured turkey and a little about Tatar cuisine

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Dry-cured turkey and a little about Tatar cuisine

Ingredients

turkey fillet 1 kg
soy sauce 70gr
lemon juice 50gr
2 cloves of garlic
salt 20 g
black pepper 0.5 tsp
dry herbs 1 tsp

Cooking method

  • Dry-cured turkey and a little about Tatar cuisine
  • Cut the turkey fillet into 2cm thick slices (length approx 10cm, width 3)
  • Place the marinated turkey in a container and refrigerate for 12 hours (I kept the fillet in the marinade for more than a day).
  • Remove the fillets from the marinade, rinse under running water, wrap in sterile gauze and refrigerate for another 12 hours.
  • Dry at 35 degrees 24 hours in oursson dehydrator

Note

I really love dry-cured meat. But only homemade !!! Our family has always made kazy.
Kazy - horse meat sausage cooked in a special way. Steamed meat, salt, sugar, garlic and nothing else. Most importantly - no harmful additives !!!
There are no secrets in the recipe, the most difficult thing is to dry it properly, maintain the desired temperature and humidity. Of course it is so simple in words, in fact it is a lot of work!

Recently I learned that even in Japan 250 delicacies are prepared from horse meat, including a dish like kazy

Photo from the Internet.
Dry-cured turkey and a little about Tatar cuisine

I liked the result, but next time I'll put more salt. For my taste, it should be so tasty))))))

Matilda_81
Please wrap me up with you
Vinokurova
Gulsine, what an interesting recipe ... not at all troublesome ... though stretched out in time in case you cook it by a certain day ... but in a dehydrator it turns out quickly ...
I'll try to do it, just think that it will work from herbs ... basil or is it better to pour Provencal immediately?
GruSha
Gulnara, you are welcome:)
AlenKa, favorite herbs! If you love Provencal - then of course. I put oregano and some thyme
Bridge
What a wonderful recipe. And photo! Just a lovely sight! Yum.
GruSha
Natasha, glad you liked!!! Thank you:)
Vinokurova

Quote: GruSha
I put oregano and some thyme

why don't I try it too? .. thanks for the advice
GruSha
AlenKa, I think you'll like it :) I'm waiting for the result
lungwort
I wonder if you can make Isidri in the dryer? Will it work?
GruSha
Natalia, of course it will work!
Vinokurova
Quote: lungwort
I wonder if you can make Isidri in the dryer? Will it work?
personally, I intend to make Veterok in drying))) I think I will succeed ... why not? ... dry-cured products are dried for several weeks even ... and the dehydrator speeds up the process ...
I’m just wondering how much time to dry on my simple unit? .. I just imagine a dehydrator as a pan, but I don’t understand what it does specifically ...
GruSha
Quote: Vinokurova
I just imagine a pan dehydrator
AlenKa, here about my dryer in more detail
https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=392589.0
Vinokurova
Gulsine, well, now it's clear .. in Veterka it will be easy ... thanks a lot for everything))))))))))))))))
GruSha
AlenKa, good luck :)
Florichka
The recipe comes in handy, another one in the piggy bank of pickled meat for the dryer. I don't have Orsik, but there is Supra, there is also an adjustment from 35 g to 70, the same square shape. I will definitely do it.
GruSha
Irinaof course try to cost
Lara39
I'm taking the recipe! Thank you! I also have Orsonchik
I want a recipe for dried sausages from a professional
lettohka ttt
Gulsine. thank you for the recipe, the photo is just a dump head !!!! I took it to the bins :-) :-) :-)
Vinokurova
Maryana, just hang in the kitchen, probably ...it seems to me that dryers and dehydrators shorten the process several times ... just in the kitchen or in the refrigerator, know frost will be ready in a couple of three weeks)))
GruSha
Quote: Lara39
I'm taking the recipe! Thank you! I also have Orsonchik
I want a recipe for dried sausages from a professional
Larissa, horse meat is needed for kazy))) In the conditions of the city, this sausage, one might say, is impossible)))

Quote: lettohka ttt
Gulsine. thank you for the recipe, the photo is just a dump head !!!! I took it to the bins :-) :-) :-)
Nataliathank you very much !!!
Business
MaryanaWhen I didn't have a dryer, I dried the chicken breast on the balcony for 5 days, wrapping it in gauze - my husband said that it was very tasty with beer!
stanllee
Thank you. need to do.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Rada-dms
Congratulations!!! Glad to win this recipe - much needed for my family. Even my son "caught fire" to make such meat !!!
Vinokurova
Gulsine, Congratulations!. a well-deserved victory !. because the recipe is simple and easy to make .. it turns out amazingly delicious! ...
Tumanchik
Gulya, accept my congratulations!
nakapustina
Gulsine, Congratulations on the victory ! A very tasty turkey turned out, already eaten. And I had enough salt, the marinade is perfect to my taste, I will not change anything. Dried in a Zelmer dryer. Thank you very much for the recipe
Vinokurova
Quote: GruSha
AlenKa, I think you'll like it :) I'm waiting for the result

oh, and I didn’t report? mamadaragaya ...
Kitty, forgive me ... we breast so fast gobbled upate quickly, which I even managed to forget ...
GruSha
Natalia, I also had the first Zelmer dryer. I left her in the village for the summer
At the expense of salt - I was just comparing it with kazY, only for this reason

Quote: Vinokurova
Kitty, forgive me ... we ate our breasts so quickly that I even managed to forget ...
what could be better
Matilda_81
Gulsine, congratulations !!!!!! with a victory !!!!
lettohka ttt
Gulechka! Congratulations with all my heart !!!!
Business
Trishka
GruSha, Gulechka, congratulations on the Victory Day and on Mjadalka,
Uraaaaaaa !!!
Admin
Gulenka, the recipe is marked deserved! The meat is very tasty!
GruSha
Gulnara, Natalia, Elena, Ksyusha, Tatyana, girls, thank you very much
V-tina
Gulsine, with a medal !!!
GruSha
Tina, thank you !!!
OgneLo
Gulsine, thanks for the delicious recipe
Report without photo
Made from chicken thigh fillet, which was marinated in a secondary marinade (left over from marinating the previous fillet for cooking according to another recipe) according to the recipe
Dry-cured turkey and a little about Tatar cuisineSpicy chicken carpaccio
(Elena Tim)

Fillet in whole pieces, without cutting, and the marinade was scrolled in an electric marinator for 3 cycles of 9 minutes with two 10-minute intervals and a 15-minute rest, then transferred to a plastic bag "for freezing" and put in the refrigerator to marinate, where they lay in the refrigerator in bag overnight until the end of cooking in the carpaccio dehydrator and the dehydrator cools down ...
Thin fillets were tasty and tenderly soft after 15 hours (but this is also the result of triple scrolling in a marinator with a softening plate installed).
Thick fillets were dried for 24 + 12 hours with a break of a couple of hours for the dehydrator to rest. The meat turned out great!

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