Marika33
Quote: Loksa
I first put it on the skin, in principle you can remove the skin, but I love it.
Oksana, our skin is first removed and eaten. I dried with her, but if she lags somewhere, then separately from the meat I dry.
Admin, Tanya, I remember that you reconstructed the pallet in Isidri, I am also thinking of donating 1-2. Tanya, is it true that you cannot dry in Isidri with less than 5 pallets? if less, then air circulation is disturbed. If I have less than 5 pallets of meat, then I put empty ones between them. The pickle escapes quite a bit, it does not hit the motor.

obando
marika33, I have Scarlet, but it also says that you must always install all the pallets.
selenа
Admin, Tatyana, with a curb, I did it for five with a plus, thank you very much for such an interesting and tasty recipe and for such a necessary experience
pickled in vacuum. container overnight, stayed in drying for about 4 hours (at 70 *). Until the next harvest, for my drying, this recipe will be the main one.
Thanks again
Florichka
I, too, will have this constant and favorite dish. I made breasts, pork and bacon with a layer tonight. All liked it. I would like to try the fish. Nobody did it?
SchuMakher
Tanya, that's what happened ... Delicious ... Today I'll put another pork ham ...

🔗
Admin

Girls, hello everyone! I apologize for some silence, the head was bo-bo

Everyone's meat is very appetizing, it looks beautiful and attractively tasty!

Oksana, cast aside your fear, try to follow all the advice - and the meat will be tasty and edible! And now the pieces look very beautiful And there are specks and spots on the moon and on the potatoes, but we eat it

Quote: marika33


Admin, Tanya, I remember that you reconstructed the pallet in Isidri, I am also thinking of donating 1-2. Tanya, is it true that you cannot dry in Isidri with less than 5 pallets? if less, then air circulation is disturbed. If I have less than 5 pallets of meat, then I put empty ones between them. The pickle escapes quite a bit, it does not hit the motor.

Isidri has a capacity of 500, this makes it possible to put 10 pallets for drying, it dries without problems.
Yes, there was such a thing - I donated one pallet and cut off the insides in it, left only two outer rings with a gap between them for air, removed the grate.
This is convenient when you need to dry something bulky.

Quote: Florichka

I would like to try the fish. Nobody did it?


The principle of drying fish is the same as for meat. We marinate in your favorite marinade and dry in the dryer. Fish can be any to your taste, even sturgeon
Once upon a time, I dried sturgeon dried fish (when the price for it was reasonable), it tastes like dried fish, fatty, which makes it tasty, which is not dry.

Admin

Girls, a new topic has ripened, let's go here to discuss and cook Fish in marinade, dried in an electric dryer
Florichka
Great! I run to watch.
Anna1957
Made chicken breasts, it turned out soft and tasty, but not enough salt. I didn't like the skin, next time I will be without it. But for some reason I expected a more dried taste, closer to basturma or something. Did you need to hold it longer in the dryer or hang the pieces in gauze? This is me for the future, we will use this portion in this form.
And I did not begin to level the breasts in thickness, I prefer to cut the thick part at an angle, like salted fish - the pieces are large.
Admin

Anh, well, that's right! We cook for ourselves and for ourselves! There are so many reviews, and each one does it in his own way, I look at the photo, only the principle remained from my recipe
obando
Admin, Tatiana, I cannot convey in words how grateful I am to you for the recipe.For me, this is the only way to eat something like smoked, because of an allergy to nitrites and black pepper, I cannot eat purchased sausage and meat products. Yesterday I made a small piece for testing. Practically failed to try. Well, I can't take away yummy from my own grandson. Only a small piece was eaten to make sure it is edible and does not harm the child. The child was delighted. Therefore, I marinated a whole breast for the night. I don't like soy sauce, the sauce came from what I found at home: water, salt, sugar, ketchup, mustard, lemon juice, vegetable oil, garlic (fresh, mashed in a garlic press), paprika, seasoning (which for some reason is called "mixture peppers ", although it contains red pepper, mustard, horseradish root, coriander, cumin, marjoram). In the morning I put it in the dryer at 70 degrees, dried it for 7 hours. It turned out very tasty.

Anna1957, of course, the taste differs from that of jerky meat in the usual way. In this recipe, it simply does not have time to ripen, so the taste does not develop as it does with prolonged drying.
Anna1957
Quote: obando
Anna1957, of course, the taste differs from the conventional cured meat. In this recipe, it simply does not have time to ripen, so the taste does not develop as it does with prolonged drying.

So I asked: is it worth hanging it in gauze for further drying? That is, consider this cooking option as stage 1 and continue as usual? Or you still can't get the taste of basturma this way? After the ambassador, I dried basturma in the apartment.
selenа
Anna, Raw meat is dried, and ours was heat treated at a temperature of 60-70 degrees for several hours, it seems to me it will deteriorate, if I'm wrong, correct
Admin
Quote: Anna1957

So I asked: is it worth hanging it in gauze for further drying? That is, consider this cooking option as stage 1 and continue as usual? Or you still can't get the taste of basturma this way? After the ambassador, I dried basturma in the apartment.

Anya, this meat is not for long cutting. If for a long time, then you need to bring it to a freeze-dried state, cut into plates and dry it to a dry state like chips.
For dried raw poultry - check out the proven recipe here

Turkey breasts, duck, goose and chicken legs, dry-cured (Admin)

Meat in marinade, dried in an electric dryer
Anna1957
Agreed, I will not mix 2 recipes.
Mist
And I did it, I liked it very much
Fast and delicious! Will definitely do it again.
Meat in marinade, dried in an electric dryer Meat in marinade, dried in an electric dryer
selenа
Irina, Irin, how long was this meat pickled and dried?
paramed1
So I decided to report on the work done. So far, I've only done chicken breasts twice. The first time, an experimental one, I poured cold marinade overnight. 5.5 hours - a kilogram of raw meat was ready. True, I started trying in 4. For me, 4.5 would be enough. The second time I heated the marinade, poured it hot, kept it for 2 hours. Same time, 5.5 hours. After eating the first batch in two approaches, I realized that I needed to add to the marinade. The second time was much better. Now pork and turkey are next. A great option for replacing sausages and e-shnogo meat!
Now I will try to take a picture.
paramed1
Meat in marinade, dried in an electric dryer

Here's what happened. Our main taster is a dog, if only he doesn't eat anything. And here all the time he begs for a piece ...
Mist
Quote: selenа

Irina, Irin, how long was this meat pickled and dried?
Marinated for 1 hour, and dried for about 6 +/- 30 minutes, I don't remember exactly
Lana_65
Admin, Tanechka. I am grateful for the recipe for delicious jerky in the dryer In the photo - a "trial" piece of chicken breast, the other three are already in the refrigerator
Meat in marinade, dried in an electric dryer

Elena Tim, but let me thank you for the marinade recipe, true, in my interrepation, but it turned out delicious
Florichka
40 people at the Maslenitsa celebration appreciated this deliciousness.
Elena Tim
Quote: Lana_65
but dike I will thank you
On the!
But only, Svetik, this is not my recipe, but Tanin. I myself would never have guessed at all to build anything like that. I just gave the proportions that I concocted on a whim. But I'm still pleased to sit here!
So, all the laurels are for Tatyana, if it weren't for her, we wouldn't know about such goodies at all.
Tanya, salute you!

Light, wonderful meat turned out, beautiful. Well, we already know what is tasty. Bravo!
Lana_65
Elena Tim, Lenochka, we were a little stupid here with the flu yesterday, so I was looking for at least the proportions of the marinade, I'm not talking about "hanging in grams", at least to depict approximately. and on the first page there are only "ingredients to taste". I do not argue, but with taste, when you are sick - somehow not very
So I BOTH sooooo grateful to Tanechka of course ... definitely ... a storehouse of just all sorts of goodies went to see how my avocadas are doing there, that I suspect that the new Tannin recipe is crying for them
Elena Tim
Quote: Lana_65
how are my avocadas doing, I suspect that the new Tannin recipe is crying for them
Happy!
Admin
Quote: Lana_65

Admin, Tanechka. I am grateful for the recipe for delicious jerky in the dryer In the photo - a "trial" piece of chicken breast, the other three are already in the refrigerator

Svetlanka, to your health! It's so good that everything worked out and the meat worked out!
Lana_65
Quote: Elena Tim
Happy!

Elena Tim, sure sure...
obando
Meat in marinade, dried in an electric dryer
This is the kind of meat I made. What a yummy it is! I can't stop thanking Tanya!
Admin

Linenwhat "cakes" are cool, almost round
Irgata
Quote: paramed1
Our main taster is a dog, if only he doesn't eat anything.
Meat in marinade, dried in an electric dryer
paramed1
Irsha, well, definitely ours! Only the color is different, but the same insolent! And he begs for dried chicken, does not give anyone a piece!
This week I will try to dry and dry the pork. If it’s ready, I’ll show you.
kubanochka
And today I, too, with dried breasts.

Meat in marinade, dried in an electric dryer

And she also dried up the belly (oh no, as Mikhaska called there, but she remembered - a pandvitsa). Vkuuuuusno!

Meat in marinade, dried in an electric dryer

Meat in marinade, dried in an electric dryer
Admin

Lena, the pork looks super! With all security measures
Oh, too lazy now to pull the dryer into the light. I take it in the bookmarks
obando
kubanochkaWhat a delicious pork. How did you prepare it for drying? Well, I can’t help myself - I’m afraid of unboiled pork.

Admin, Develop my fears, here I am already making a chicken, but I am not psychologically ready to cook pork.
Admin
Quote: obando


AdminDevelop my fears, here I am already making a chicken, but I am not psychologically ready to cook pork.

And pork is like a chicken - you can't eat it raw! This is the LAW!
Therefore, first you need to salt the pork well, and only then dry it, including in the dryer.

Do you eat salted lard? Tasty? But lard is raw meat-lard! And you eat it and enjoy life and the whole WORLD eats it! And everyone is alive!
The secret is that the lard is properly and well salted, and salt is a good preservative and removes all germs.

No need to be afraid! You need to know how to do so that you can eat and be healthy!

Reading the topic About salting and drying meat. What to believe and what to fear! and learn to understand. Well, you can see my recipes for salting meat if you trust
obando
AdminWhat is more important - the amount of salt or the time of salting? I don't want to consume excess salt because of hypertension. I immediately doubted whether I was preparing the chicken for drying correctly. I put 1 teaspoon of salt and 0.5 tsp for about 3/4 cup of marinade. sugar, marinated the last batch of 20 hours, but in addition to salt in the marinade there was lemon juice (I squeezed a slice by eye, probably 1 teaspoon turned out) and vinegar about 0.5-1 teaspoon. After drying, the chicken turned out to be not very salty, normal. How safe is the product? Tatiana, excuse me for the stupid questions, but I have little experience in this.
Py. Sy. And I respect lard!
kubanochka
Quote: obando
How safe is the product?
Can I give my opinion? We keep meat in dryers for 5-6 hours at a temperature of 70 degrees. When I make a sausage, I keep it in the oven at a temperature of 70-75 for 4 hours, and it is ready. And I marinated the chicken in the marinator for 40 minutes, and it is also ready. Here, in this recipe specifically, the main thing is heat treatment and not amounts of salt
kubanochka
Quote: obando
kubanochka, What an appetizing pork. How did you prepare it for drying?
And I salted the pork for 6 days. I rubbed it with a mixture of salt and spices, drained the constantly forming liquid, and so on for 6 days. It turned out not at all oversalted.
Admin
Quote: obando

AdminWhat is more important - the amount of salt or the time of salting? I don't want to consume excess salt because of hypertension. I immediately doubted whether I was preparing the chicken for drying correctly. I put 1 teaspoon of salt and 0.5 tsp for about 3/4 cup of marinade. sugar, marinated the last batch of 20 hours, but in addition to salt in the marinade there was lemon juice (I squeezed a slice by eye, probably 1 teaspoon turned out) and vinegar about 0.5-1 teaspoon. After drying, the chicken turned out to be not very salty, normal. How safe is the product? Tatiana, excuse me for the stupid questions, but I have little experience in this.
Py. Sy. And I respect lard!

And lard is raw meat but salted for a long time, in a lot of salt! But delicious!

In our conversations, everyone wants to hear what he wants to hear I have already given a link to the topic About salting and drying meat. What to believe and what to fear! that's where everything is written correctly! And so you need to approach the salting of meat, bacon, fish - and then there will be no trouble.

And you need to distinguish between express salting and drying in a marinade - where a lot of work is not needed for cooking, it cooks quickly, there is little salt, it is quickly eaten, it is not stored for a long time.
And normal salting, with an aged product in salt, when the finished product will be well and for a long time stored and will be tasty - it's like Lenochka-Kubanochka meat.

Both products are good: my breast express and Cuban pork, everything is edible - I described the difference above.
Hence, choose the option of cooking meat, including due to hypertension, when salty is contraindicated.
And the breasts can be marinated in any available marinade and salt added to taste

I have a Cooking topic ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=518.0 there are recipes for raw meat curing. Including duck breasts, turkey, goose - take a look and try to repeat the recipes and then decide whether such a product is right for you and how to prepare it or not. Moreover, I never salt meat in tons, but only 2-3 breasts each, this is enough to pamper myself and understand "do I need it?" And I don't abuse salt either

You need to try - success!

Do you think I have a special education in salting meat?
I have no culinary education! But, I take books, specially buy and sit reading, writing down, watching videos of how people are doing, analyzing what happens, cooking meat, trying it - I read it again, and ... all over again all over again So the impression is what to do and how to do it, and gradually experience is being developed

obando
kubanochka, Admin, girls, thank you very much. I will definitely read everything and try to do it, but now in April, when Lent ends, but for now I will study the materiel.
Trishka
kubanochka, Lena, can you ask a question?
About pork, as I understand it, you salted it, + spices and marinated for 6 days, right?
And where is better, probably in the refrigerator, and in the process, spices and salt were not added, but only the liquid that appeared was drained, right?
And then into the dryer, and if you can tell me how much was dried approximately, and what t.
Thank you .
It hurts the pig's mouth-watering.
Admin
Quote: kubanochka


And she also dried up the belly (oh no, as Mikhaska called there, but she remembered - a pandvitsa). Vkuuuuusno!

Meat in marinade, dried in an electric dryer

Lenok, the meat is great, SUPER! I took it into my mind, I will definitely do it

Can you decorate the meat with a separate recipe
Many will be interested in this recipe, and you can write a recipe in this section of Dryers.
Otherwise, my dried breasts will intertwine with the pig's breasts ... then nothing will be understood, where whose breasts are and to whom to answer questions from us The topic has suddenly grown so much

Lenok, CLEAN YOUR FACE !!!!!!!!!!
Trishka
Correct Tatiana must be confused.
We are waiting for a separate recipe from Lena.
Yulia Antipova
Yes Yes!!! Hrudi should not be confused !!! We already have Lenin's hrudi (Timkins), Tanya's hrudi, Kubanochka-Lena also has hrudi or backs ... Nooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo So no way !!!

Give the people crap separately !!!!
Trishka
Yulia Antipova, Yul,
kubanochka
Quote: Admin
Otherwise, my dried breasts will intertwine with the pig's breasts ... then nothing will be understood, where whose breasts are and to whom to answer questions from us The topic has suddenly grown so much
I went to build a separate house. Confused breasts nizya!
Elena Tim
Quote: kubanochka

I went to build a separate house. Confused breasts nizya!
I wait with bated breath!
Yulia Antipova
Quote: Elena Tim
I wait with bated breath!

Aha ... then we'll all compare hruddy Timshe is and PumbaaCuban girls ...

... Virgo, the day before yesterday I did five types of breasts at the same time ... Maybe I should put my five breasts too ???
obando
Yulia Antipova, Exhibit, exhibit, there are never too many hrudey.
Lana_65
And I their I already ate chicken bruises without a photo ... But with pleasure

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