Meat in marinade, dried in an electric dryer

We just finished the turkey breast, I said to myself firmly, looking at my eyes: "No, no, whatever! At least two weeks ..." And here Lenuska with her breathtaking pictures!
I will NOT defrost! Uuuuu ...., went to cry. from hunger.

Why cry, Ol? You defrost it, marinate it, and tomorrow you put it to dry overnight. You're just going to get hungry!

Lena!!!!!!!! Fuck !!!! The photo of (duck) is unrealistically appetizing, I've had a hearty supper, but looking at your (sexy) game !!!! :-) under the table lying around :-) :-) :-) :-) :-) :-) where to get the strength to crawl to the refrigerator :-) :-) :-) Respect !!!!!!!!

Oh, if you knew how delicious they are, you would be even worse!

Not worse :-) :-) I would share with you !!! :-) :-) :-)

Tanyusha, I am also with meat, I don’t even think about it, which time I’m cooking. Conveyor, so as not to end, marina and land. Dry and marinade. We eat, we eat, we treat. Everyone is delighted. Thank you very much for the recipe!



I have a homemade turkey.

Yes, indeed the conveyor belt READY FOR HEALTH
No, I can't eat so much meat and constantly, I need to intersperse vegetables

Tanya, no, we don't eat meat all the time. This jerky meat goes as a snack, and we also eat a lot of vegetables. Vegetables, salads are always in our diet.

[marika33]

marika33what a beauty!

And today I found that the thickest breasts did not wilt very well. So next time I will marinate for at least 24 hours, and dry for 8 hours, so for sure!
But today I took the thickest breast, cut it thinly, fried it without oil in a pan and poured eggs! The bite is indescribable!
Duck - not only pickled, but also fried!
In general, I have here all thirty-three pleasures with this duck! Whisper!

[Elena Tim]

Elena Tim, Lena, I somehow pickled and dried the beef, it didn't go with us. So I cut them into pieces and added them everywhere, in soups and in the second, and even in salads. Cured meats enhance the flavor of any dish.

I somehow pickled and dried the beef, it didn't go with us

And we liked the chicken breasts more than the beef

And with us, it was the veal that flew away just instantly! One of the guests even once said: "Take the plate away from me, I can't stop, I've already devoured everything!" I gru: "Don't worry, I still have a piece left, I'll cut it!"
And we ourselves ate with great pleasure too.

[Admin]

Admin, Admin hello. So you can do sudjuk, for 1 kg of beef 20 g of salt, 10 g of nitrite + 10 g of table salt. Salt the minced meat and put it in the refrigerator for a day for proofing, then fill the shell with minced meat, and hang it in the refrigerator for a day, then put the kobaski on the board under the load and for 3 days in the refrigerator, and then in your dryer, here is the sujuk the store costs 1000 rubles.

[jerky]

Here I have already answered this question.
Meat from the dryer will not taste like a grill, because it is not roasted over coals, fire!
Here is the principle of removing moisture from meat! And it turns out jerky meat!

Removing moisture from food, meat is also a way of cooking food, a way of preserving - and this is an old way of cooking, I have not come up with a new one

Perhaps your husband doesn't like the taste of such meat, it's a matter of taste

Admin hello. I don’t have a dryer yet, this year I’ll buy it isidri 500, you may like it, chicken balyk: 1-breast -300-350 gr, salt-100 gr, sugar 30 gr, cognac-5 gr spices to taste, Mix everything , put this mixture on the bottom, put the breast fillet and on top, too, and in the refrigerator for a day, pull out, soak for 1 hour, remove moisture with a paper towel and into the dryer, I dried it in gauze in a greenhouse very tasty, I will be happy

[Vyacheslav]

Vyacheslav, thanks for the recipes, I will use it on occasion

Why not cook the meat yourself and post your recipe

Hello!
Can you please tell me if I put the dried meat in the dryer on three pallets, do I need to put empty ones between them for better air passage? And is it even necessary to put empty trays in the dryer if only three out of six are full? And if necessary, then above or below in relation to the fan? Dryer VES, with top fan.

[to the bottom pallet]

Julia, it all depends on the model of the dryer.
There are dryers where the heating fan is very close to the bottom pallettherefore food can become very hot. Then it is advisable to put an empty pallet first so that the products are higher.

This should be observed after the dryer is working and then it will be better to navigate.

If the meat is on three or four (any number) pallets, then nothing needs to be laid between them, no extra. pallets.

You need to put as many pallets in the dryer as is actually full, at least one.

And be guided by the info in the instructions for your dryer

Thank you so much for your prompt reply!
In my dryer there is a heating element in the lid, do I need to put an empty one between it and the upper filled tray (for the same purpose that you announced - so as not to overheat the upper layer of food closest to it)? The distance from the meat to the heater-fan is a centimeter and a half ...

Julia, it all depends on the model of the dryer.

And be guided by the info in the instructions for your dryer

Answered here

Help topic VES Electric Dryer

Thanks again!
I went to read. ))

Tatiana, I need advice. Already marinated the meat, there was an idea to put it to dry in the oven (I have it right, with convection). But the specialist spent the evening reading all the pages of the discussion and I understand that I am the only one so quick. Not worth it, what do you think? It's just that I have a dryer at my dacha and there are no holes in the pallets, and the smells will stick to the plastic ...
And a little more about mustard, pliiz. Out of the simplicity of my soul and inattention, I poured dry seeds.

And what do I need to advise, I still do not understand?

About mustard - the marinade is made to your taste, what you like best and put in the marinade

[Admin]

Admin, sorry, apparently a bit too much bukoff looking at night ...
In short, how critical for a recipe is replacing a dryer with an email. convection oven?

[show the capabilities of the dryer]

Yes, no criticality - we cook where it is convenient and delicious meat is obtained - even at the stake
I just had a task to cook meat in a dryer, and show the capabilities of the dryer

[Admin]

Admin, and mustard with grains - is it ready-made which is already on sale? Is it possible to replace: I have separately mustard seeds and separately homemade mustard. And then I read about her - ran off to buy grain - re-read it and thought that perhaps something else was meant.
The grains are probably for beauty and to crunch on your teeth? (I just never used them - and I don't know the technology of use - suddenly they need to be cooked or what else to do before using))) - but I smear all the meat that I bake with home mustard)

[mustard with grains]

According to my recipe:
marinade:
soy sauce, olive (vegetable) oil, mustard with grains, salt, sugar, lemon juice (vinegar) - to taste

This implies that the mustard in a jar is prepared with grains (grain mustard), the mustard gives a spicy pungent taste to the marinade and meat, and not with the aim of crunching on the teeth

You can cook the marinade yourself, according to your taste and subject, people offer many options for their marinade, who likes what
You should not just pour dry mustard seeds into the marinade, they will not have time to soak in the marinade and give off taste, and will remain dry.

[Admin]

Admin, Tanyusha, thanks for the gorgeous recipe!

This is my first trial in the dryer ...


And Tim, Lenochka, thanks for the more precise proportions of the marinade!

Tanya, I made chicken breasts yesterday ... marinade Timkin went... dried up in the breeze at the maximum ... in the morning I didn't have time to take a picture, I think I'll come to work, I'll cut it and take a picture for lunch ... in short, it didn't come to the pictures ...
a very decent quality, it turned out almost a natural product ...better than any carpaccio from the store ...
moderately soft, I would say, plastic ... there is no raw taste ... the aroma from Provencal herbs is simply incomparable ... the main thing is that it is self-sufficient - for him, that is, they don't even need beer for breasts))) just you open your mouth and eat ... and in general, it is better to immediately remove it, so as not to get overeat *)))

Yeah, hide in a corner so that no one drags her away She's such a breast, it turns out very tasty
Alenka, I am very glad that I liked the taste. To your health!

hide in a corner so that no one is fired

Tan, I have already shared with everyone, but no, they strive to grab it right out of their hands .. that's why write such delicious recipes, according to which everything works out ?.

Just kidding, of course)))
I like to have fun, especially delicious food !!!

The question is slightly off topic. Tell me, after cooking such delicacies, the dryer does not pick up odors? And then eating apples with the aroma of balyk is somehow not ice.

[Tanyushka]

well, I probably need to wash it well ... I don't have a dishwasher, I wash everything with handles, nothing smells ... and the grill practically didn't get dirty, because I didn't put in the meat with a lot of marinade ...
by the way Tanyushka, look, they didn't eat mine yesterday, because in the morning I packed the meat in foil)))

Evgeniy, you see, the marinade is quite a bit ...

The question is slightly off topic. Tell me, after cooking such delicacies, the dryer does not pick up odors? And then eating apples with the aroma of balyk is somehow not ice.

Calmly doing everything. It smelled like nothing yet.

[Tanyushka]

Tanyushka, look, they didn't eat mine yesterday, because in the morning I packed the meat in foil)))

Elenka, the meat looks very good - like a balychok! FOR HEALTH!

Thanks everyone. I hope that I will eventually become friends with dryers and still find a model that suits me.

[Tanyushka]

balychok

Exactly, Tanyushka!. and you know, there is no unpleasant aftertaste, as happens with the store ... what I pickled, then I got it)))))

Hello!
I read it and decided to make a chicken breast.
Now it's just drying up))) But the question arose .. Is the breast from the store suitable? Is the quality right?
Will it go frozen?

[Sashura]

Sashura, we have few people here who have their own backyard ... I, for example, only dream of a house by the river and my chickens ... but for now I am drying the store .. I wash well, pickle and mustache ... it happens that it is thawed .. defrost it is bad to eat only fish (((

[Vinokurova]

Vinokurova,
Thanks for the answer)
It is clear that few have a courtyard, but I thought that there are nuances. And since the first time I did something especially about frozen meat I wanted to ask.
I did it! DELICIOUS! Thank you all for the inspiration)))

[Sashura]

Sashura, that's nice that everything worked out ... that's fine ... if you want to feed your household members deliciously, so often look at the Breadmaker's light)))

[Vinokurova]

Vinokurova,
Thank you))
Now I have big plans)) I will study topics.

And I have such a question ... The fact is that I have the simplest Isidri, which is now not even sold for official. site, it has one temperature - 55 degrees. Is it worth trying to do chubby breasts with this regime, what do you think?

You can do it at 55 * - keep the meat longer, until tender. Optimally, the meat is dried at 60 *, but 55 * will do.
The main thing is that the meat inside is ready, not raw.

Well, I will try, thanks!

And tell me how about adding garlic? I love garlic and add it everywhere) But how will he behave in this preparation ???

Garlic, it is also garlic in Africa, with its own taste and smell

Try it! Put in the marinade, if an unpleasant odor appears when drying, you can remove.
Or marinate the meat with fresh garlic, and remove the pieces before placing in the dryer.
Each of us has our own taste, we proceed from this, only you yourself can say whether you like it or not

[Admin]

Admin, accept from me my words of gratitude for this wonderful recipe. I doubted very much about the final result and decided to prepare only two fillets for a sample. Due to the small amount, I was too lazy to turn on the dryer, I cooked in the airfryer. The result is amazing! Now I regret, it will not be enough, not enough ...

Oh, what a great result in the airfryer I should also portray this, it turns out quickly and tasty

FOR HEALTH! I am very pleased with your result.

Time is about 5-6 hours at high temperature.

You can do it at 55 * - keep the meat longer, until tender. Optimally, the meat is dried at 60 *, but 55 * will do.

At 40 * C - how long does it take to dry until tender: Pork in a piece, Breast in a piece?
One recipe recommends 49 hours. Not too much?
In any case, I will divide the total time into 2 stages, to turn it over, for greater uniformity.
Thank you