A spicy and aromatic meat appetizer - homemade dried chicken breast. Have you tried it? So it's time! In addition, the step-by-step photo recipe that I propose is very simple to perform. Video recipe.
Not a single festive table is complete without a plate of cold cuts. Make your own jerky chicken breast at home! This is a very simple and delicious recipe. The breast is fragrant and tender. Cooking jerky meat requires almost no effort on your part, just a little patience. No special dryers are even required here, only clean gauze and a refrigerator. Of the products, you need to stock up only with meat, salt and black pepper.
In this case, chicken fillet is used, but other types of meat can be cooked using the same recipe. For example, pork tenderloin, veal pulp, duck breast, etc. Any salt is suitable: fine, coarse, ordinary, sea, iodized. While collecting information about this recipe, I came across more options where spices are used, which you can fully and completely use at your choice. I got by with one black pepper. But to enhance the taste, a variety of seasonings are used: coriander, cumin, paprika, hot pepper, etc. There are recipes where spices are used to make alcoholic tinctures from cognac or rum. The meat will turn out to be tasty, moderately salty and with a good aroma. Ready meat is served as a separate snack or spread on sandwiches. For sandwiches or slicing, it should be very thinly sliced. the thinner you cut it, the tastier it will be.
- Caloric content per 100 g - 58 kcal.
- Servings - 1 fillet
- Cooking time - 10 days
Ingredients:
- Chicken fillet - 1 pc.
- Salt - 100 g
- Ground black pepper - 1 tsp
Step by step cooking dried chicken breast at home, recipe with photo:
1. Select a convenient container for salting meat and pour half of the salt into it.
2. Wash the duck fillet, remove the foil and dry well with a paper towel. Place it on a salt pad and sprinkle with the remaining salt on top. It is necessary that the meat be covered with salt on all sides.
3. Close the fillet with a lid and leave in the refrigerator for 1 day. During this time, it will be well salted, it will become denser, decrease in size and a liquid will form in the container.
4. Rinse the pickled breast under running water and dry well with a paper towel.
5. Rub the meat on all sides with ground black pepper.
6. Wrap it with clean gauze or any other cotton cloth. Put it in the refrigerator and keep it for 7-10 days. Take a sample after a week. The longer the meat is in the refrigerator, the denser and tougher it will become. Therefore, adjust the degree of readiness yourself. If you want to get a soft balyk, then soak the fillet for 3-4 days, for dry-cured meat it will take 10 days. Peel the finished home-made chicken breast a little of black ground pepper and serve. Store it in the refrigerator in parchment or cheesecloth.
See also a video recipe on how to cook dried chicken breast at home.
