Meat in marinade, dried in an electric dryer

[Shine]

write a recipe for marinade in grams (well, or in spoons, or something) for 1 keg of breasts

Well, I'll write my dosage, and Tanya, when she comes, will give her hers.
In short, I took salt at the rate for minced meat for manti, that is, for 1 kg of meat - (fine salt) 1 tsp. with a small slide; or (coarse rock salt) 1 tbsp. l. without a slide. Sugar was added purely formally, only to balance the taste of the soy sauce, that is, added only half a teaspoon. Soy sauce - about a third of a glass (slightly less). There is also 1 tbsp. l with a slide of granular mustard (this delicious is sold in cans), vinegar 9% - 1 tsp; dried garlic - 0.5 tsp; dried herbs - 0.5 tsp; well, freshly ground pepper - by eye.
With all this, I coat the meat, stir it well so that the marinade is evenly distributed over all the breasts, and leave it for a day. During this time, I mix it a couple more times.
Shine, what kind of dryer do you have?

Tell me please, does this meat turn out soft, chew well? Otherwise we are not very toothy

People, do not worry! Are you confused by my "rubbery" and "chew"? This I just could not characterize the structure of meat. No, it's not hard at all. My mother, for example, cannot eat anything hard at all. Naturally, I immediately asked her: "Well, is soft meat enough for you?" In response, I heard only: "Mmm!"
In it, only immediately after cooking, the crust is hard, dried, but as soon as it lies down a little, the crust softens and the meat becomes evenly soft. In order not to steam with the wrapping of finished meat in cloth, I simply store it in a saucepan, in the glass lid of which there is a hole for steam to escape. Thus, the meat "breathes".

By the way, such breasts in the store cost from 650 rubles to infinity. If you teased me, I'll also give you pickle for the weekend and wither.

Figase, you have communism!
Timon specifically drew attention to how much such breasts cost us, and so: a ruble - a gram! It turns out that for a kilogram I would have dumped as much as a thousand! And so I get a thousand for THREE kilos (well, maybe a little less, it’s getting dry). But in any case, savings on the face. And there are no preservatives, and this is the most important thing for me.
Do it, Irk, it's horror, what a delicious treat!

[Elena Tim]

oh, girls, I've read your posts, I've seen enough of your photos (special thanks Elena Timand Admin, Tatyana,). In general, drooling, I could not do it, because there were no mustard seeds in our hypermarkets. In general, an hour ago I found them for only 12 rubles in a small provincial shop !!! So what remains is to buy breasts and I'm with you !!!

[Yulia Antipova]

Yulia Antipova, you can do without grains.Elena Tim, may have risen in price, last week at the Crossroads I took 660 rubles each. per kg.

Lud, don't worry! You got confused by my "gum" and "chew"

Thank you. It remains to buy Grass. I have a dryer, but antediluvian and low-power

[Irina]

you can do without grains.

Not, IrinaI'm a bore. When I do it for the first time, I try to do everything according to the author's recipe. In order not to yell later in the topics in a state of passion about the lack of effect. Here. I only remove what I'm allergic to. And only then I start to create and get up))

So what remains is to buy breasts and I'm with you !!!

Hurray, another one was tempted! Come on, Yul, we are waiting for the results! Good luck to you!

... Elena Tim, may have risen in price, last week at the Crossroads I took 660 rubles each. per kg.

Nope, Ir, we always have such fucking prices in Scarlet Sails.

[Elena Tim]

Elena Tim, Lenchik, I bought Mystery, here here Wrote

It remains to buy Grass. I have a dryer, but antediluvian and low-power

Yes, I beg you, Lyud! If you already have a dryer, why waste money on another one?
For such a number of breasts (yes, even for three kilograms), a lot of power is not needed. Look, for example, Izidryushka calmly copes with fifteen pallets, having a power of only 500 watts. And you will have only 1-2 pallets of meat.
That's how long apples are dried in it, approximately?

Lenchik, I bought Mystery, here I wrote

Aha, already drove, looked!
Listen, Light, and 4 hours is not enough? Has the meat sipped normally?

Look, for example, Izidryushka calmly copes with fifteen pallets, having a power of only 500 watts.

Isidryushka 500 watts is a good power, it also has a temperature. And mine is low-power, without adjustment and dries for a very long time. And we have a garden with a lot of apple trees. For the second year we dry with bags. I have to drive the oven because it takes a very long time in my dryer

Well, since you're not going to experiment, tady oh.
You know better what kind of dryer you have.
I drive it to Omelka, she also has some kind of cheap dryer, and she was going to dry the meat the other day. Let's find out what she put on there.

Karoch, I was fed this yesterday,

did not show drying, infection

gave out a maaaa small piece ... what can I say? Delicious

I had to catch up with the blame ...

You know better what kind of dryer you have.

Looked, Alaska is called. I bought it a hundred years ago in the Metro for 800 rubles. Don’t upset me with the purchase, I’m already all in dumka - it is necessary - it is not necessary. And you don't support me

did not show drying, infection

Aaaaaaa! I forgot to see the most important attraction!

I had to catch up with the blame ..

Nudanuda ... Tokmo im ...

Caught up

So I caught up that I not only forgot about the dryer, but I didn’t taste any of the cakes either, snake! I peklaaa them all night!

Don’t upset me with the purchase, I’m already all in dumka - it is necessary - it is not necessary. And you don't support me

I really support you even, honestly! Moreover, I just found out that the Omelkina 800-ruble dryer is not suitable for curing meat. It has no thermostat and the temperature is too high. The meat is not dried, but boiled.
So, Lud, follow the Travolka until the price is raised to 5 thousand, you bastards.
And I'll go and think about what disgusting to write about her on Ozone ... Can, the prices will stop breaking ...

If you order from a telephone ozone application, then it will be 500 rubles cheaper. Now fine: )
I drive the meat in the marinator. It's faster this way.

Marinator - weigh!

And my valve lets air through.
Lasts only for the 9 minutes indicated. And then you have to pump it up again, otherwise the marinade seeps out. I steamed, I steamed with him, then called me differently and threw it into the far corner of the cabinet.
Timon will still bite the breasts (Manka devoured everything yesterday), I'll try to put it in the marinator, there won't be as much marinade as usual, we can't leak. At the same time I will save time ...

[Suliko]

And I'll go and think about what disgusting to write about her on Ozone ...

Well, for example, the shelves are flimsy, with a large amount of meat they sag ...

Or, it makes a lot of noise ...

If you order from a telephone ozone application, then it will be 500 rubles cheaper.

Suliko, Ella, What is it like? Share?

Suliko, Ella, how's that? Share?

The promotion is underway - ordering from a mobile application over 3000 rubles - a discount of 500 rubles:
🔗
I quickly installed the application on my phone, and indeed the amount in the basket decreased by 500 rubles! But this is only valid for one order and it cannot be canceled, otherwise the discount will expire.

And my valve lets air through.
Lasts only for the specified 9 minutes. And then you have to pump it up again, otherwise, the marinade seeps out. I steamed, I steamed with him, then called me differently and threw it into the far corner of the cabinet.

I just have a new marinator, I recently bought it, I like it very much. Good-quality, it pumps out the air, and even managed to take it at a pre-crisis price. Conveniently, there are two containers:

[Admin]

Admin, Swallowing saliva read the topic. Got a question. For dryers of what capacity is this recipe designed? Is it possible to use it to cook meat in a low-power inexpensive dryer or do you have to run to buy a new one? I will be very grateful for the answer. I am allergic to all sausage and sausage products and smoked meats from the store because of the content of nitrite salt in them, I suffocate from it. And I love such goodies so much, but for 2 years I have only been swallowing saliva when I buy them for my grandchildren. My Scarlet has a power of 250 watts, a maximum temperature of 70 degrees.

Power affects only the number of trays that you set up, and the temperature of all of them is almost the same up to 60-70 * С

[Admin]

AdminThanks for the quick reply, did not expect it and finished the previous post. So I can run to pickle? I will do in small quantities, for now only for my beloved. And another question - what can replace soy sauce in a recipe?

On the juice of lemon, lime, vinegar, barbecue sauce or other sweet and sour sauce, or you can just refuse them altogether - it's a matter of taste. But sweet and sour and pickled files are tastier.

Listen, Light, and 4 hours is not enough? Has the meat sipped normally?

absolutely normal, I was surprised myself, but if you make chips, then finally they will be ready in 3 hours (or even less), we'll eat these - I'll stir up a new marinade and try the chips

[Allegra]

Allegra, and in which dryer did you cook?

... I bought Mystery, here here Wrote

Marinated, I'll try tomorrow. I didn't find mustard in the fridge, put some dry and a little wasabi. I added vinegar of my own, apple cider, I wonder what happens.

[Admin]

Admin, Tatyana, thanks for the recipe !!! Chrudi is ready - very tasty !!!

The breasts are ready! Delicious. Thank you Tanya for the recipe and Elena (Tim) for hanging up in grams. I added my adjika, my apple cider vinegar. She kept in the marinade for an hour. The breasts were of different thicknesses and turned out to be of different consistency. Thinner - drier, thicker - softer. But everything is completely ready. Still, for the sake of peace of mind, next time I will try not very thick breasts. Made in a Supra dryer. Now the next step is pork.

[Girls]

Girls, to your health! What are you smart gambling girls, how many have imposed!

For the safety of the product, be sure to marinate in spices, liquid marinade, and keep in the dryer so that the meat is not pink, but becomes completely soft and white, cooked

Appetizingly so written, and what pictures in this topic ... I already ran for the breasts, since I will freeze and pickle and dry.
Thank you Tatyana for the recipe!

[Suliko]

Sulikowhy did I come here! I want this space centrifuge
And I went to see the drying mode.

[Admin]

Admin, Tanya, I wilted the breasts, very interesting taste. And the structure is not fibrous, should it be? And if there is no blood, then wilted? Is 5 hours drying enough for the breast, not too dry? cut tomorrow.

[Oksana]

Oksana, a beautiful piece!
The meat should be well pierced with a knitting needle, and white in the section, without pink streaks and spots
By the time 5-6 hours will be enough, and the temperature is sufficient for the meat to cook

[Admin,]

Admin,Tatyana, I have been looking closely at this topic for a very long time, I really wanted to cook, but I have a fad in my head - I'm afraid of undercooked, undercooked, etc. meat. All my family knows about this phobia of mine, they always make fun of me. But I could not resist such beauty and your delicious stories and yesterday I decided to cook a turkey fillet.I have a Zelmer dryer without temperature adjustment, only two positions more or less. I had to put a thermometer to the meat for peace of mind and, to my chagrin, the temperature did not rise more than 55 degrees, so I dried it not for 6 hours, but for 10. The result was a beautiful and tasty smelling meat, but how I was tormented by doubts about its readiness, but in order not to poison the family I decided to try it first. At first she timidly cut a tiny piece from the thinnest edge, and then again and again. When my husband tried it, he did not believe that it was done at home.
Tanya, thank you very much for your recipes, science and positive emotions that you give us.

And the juice does not flow from the meat during the drying process? This I mean that you need to lay a thread of visas, in the same place a motor ...

[SchuMakher]

SchuMakher, from my chest I did not flow. I first put it on the skin, in principle, you can remove the skin, but then I turned it over, soaked it a little. But in this drying "hole" in the center - fat will not get there. Masha, have you done it yet? Weight! Che I have not been honored before

[Natasha]

Natasha, Thank you for your trust!

I will never expose a recipe if I am not sure of its preparation and quality of products. I am very scrupulous about products
Cook for health!
And always check with us, the authors, the recipes and their components, including the cooking technology - this must be done

[Masha]

And the juice does not flow from the meat during the drying process? This I mean that you need to lay a thread of visas, in the same place a motor ...

Masha, well, for starters, I have a bottom continuous tray for marshmallows, just in case of fire leakage from meat. Marinade may leak, this is normal. And then the meat and marinade dry up and everything is fine.

[Admin]

Admin, I do not have such a pallet, then can I put foil or baking paper on the lowest tier? Do you smoke meat in one tier?

Manya, nothing leaked at me, just a couple of drops, which I calmly wiped off with a napkin)). Meat - I regularly make chicken according to this recipe
Admin, another thank you !!!

[SchuMakher]

SchuMakher, MASHA, I renamed you, forgive me the marshmallow and did it on baking paper, you can put paper on the lower tray. Then wash less. Masha, I'm sorry!

[Admin]

Admin, I do not have such a pallet, then can I put foil or baking paper on the lowest tier? Do you smoke meat in one tier?

Well, paper, plastic, whatever. Maybe nothing will leak, or maybe ...
I lay out the meat in one row so that warm air access, airflow is better and ventilation between pieces of meat

[Zhenya]

Admin, another thank you !!!

Zhenya, to your health! Cook more!

Tanya, look what I did, I found dots-droplets there, though the meat was marinated for 2.5 days, and we also eat shish kebab with blood? But did it turn out okay, or did you still need to support?
And still need to cut it later? When?
These are the points:

I also got it very tasty, thanks for the recipe. It took a long time to prepare, but now it will be a permanent dish.