Meat in marinade, dried in an electric dryer

[Tatyana]

Natasha, if you are going to make turkey marinate longer

I have read, signed in my right mind and blessed memory ...
Len, I understood everything.
Tatyana, very grateful to you for the recipe. For the created topic, for the entire forum. The end result is simply delicious.

[Natasha]

Natasha, to your health!
The meat looks very appetizing And I also wanted a piece

Tatyana, I saw only today the recipe (I don’t know where I was before) already marinated the meat, tomorrow I will dry it. I will report tomorrow. : girl

[Nadia]

Nadia, we are waiting for the sss .... the opinion is interesting

Tatyana, what can I say, the husband and the daughter have appreciated the yummy, I will try tomorrow. (I don’t eat so late), the smell is crazy, Thank you I will definitely do it.

[Nadia]

Nadia, to your health! I will also wait for your review, it is very interesting to know

Tatiana, I also took a sample, delicious, which I had no doubt about. Wanna try duck thighs

Marinated differently - salt, paprika, Provencal herbs, balsamic, a little vodka. It smells delicious. This time I will marinate for a long time))) - well, to understand if there is a difference, in principle.

Wanna try duck thighs do

Caution! Duck meat is much tougher and takes time to cook.

But if you cook it like that, you get something very tasty.

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

Tatyana, thanks for the advice, I'll do it for Easter.

[Admin]

Admin, Tatiana, thank you so much for this cool recipe! Elena TimThanks for the proportions! Thank you girls for such an easy way to prepare meat delicacies! The chunks at the edges of the chicken fillet are more dried and mmm .... so delicious!

[Julia]

Julia, to your health!
And don't tease, please - the meat looks great

[Admin]

Admin, Tatiana, thank you very much. This recipe has stuck with us for a long time, and I always remember you with a kind word.
So, the other day the freezer broke down and I had FULL of defrosted meat on my hand.
What to do ?
Drying!
Dried chicken breasts and pork. Pickled and dried everything together.
Marinade in your favorite spices. I made chickens for the children, without pepper)
I am drying for a long time! 10 hours! We love meat chips, tough. Then you sit in front of the TV set, gnawing sweets)

[Sveta]

Sveta, good luck to you and your children!

Yeah ... the meat went for the chips And that, very good, and there was a way out

Something like that

Well, I also say - meat CHIPS!

[Tanyusha, Romochka]

I am drying for a long time! 10 hours!

The last time I dried it for several days, but my pieces were large and were 13 kg. Long drying, with an average temperature on Isidri, is more pleasant than fast drying with a high temperature. At high temperatures, the taste of meat is obtained with a hint, as if boiled meat.
Tanyusha, Romochkathank you for the recipe! This is our favorite meat, it leaves instantly, only I have time to cut it.

[Marina]

Marina, to your health!
As I understand you No matter how much you put it, everything will be eaten in a moment

[Yuliya K]

Yuliya K, Yulia, Yul, and where did Lena give proportions?
I also want to try to make such meat.

[Mirabel]

Mirabel, Vika! I don't know if this is what you wanted to see?
Quote from: Allegra on February 12, 2015, 10:39 am
write a recipe for marinade in grams (well, or in spoons, or something) for 1 keg of breasts
Lena Tim: Well, I'll write my dosage, and Tanya, when she comes, will give her.
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 (in cans such a delicious one is sold), 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.
Light, what kind of dryer do you have?
Quote from: kirch on February 12, 2015, 10:50 am
Tell me please, does this meat turn out soft, chew well? Otherwise we are not very toothy
Lena Tim: People, don't 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 wrapped meat in a 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".

[Masha Ivanova]

Masha Ivanova, Elena, Thank you!

[Tanyusha, Romochka]

The last time I dried it for several days, but my pieces were large and were 13 kg. Long drying, with an average temperature on Isidri, is more pleasant than fast drying with a high temperature. At high temperatures, the taste of meat is obtained with a hint, as if boiled meat.
Tanyusha, Romochkathank you for the recipe! This is our favorite meat, it leaves instantly, only I manage to cut it.

Oh, not even a month has passed since I saw the message
Wow, 13! Kg. Really??? And 3 days? This is the scale!
But the result is definitely different, compared to my dry ones, you must also try this

Wow, 13! Kg. Really??? And 3 days?

of course seriously, how can it be otherwise? And more marina and dry land.

Good day to all!!! Is your forum still alive? Take me to you))
I am Ruslana, from Belarus).
Thank you all for the recipes! It seems that everything is clear, but there is one question: I will dry for the first time. The dryer is new). Gift of daughters)))
and decided to chicken breast. But, apparently, bought a little, 1kg. Not experienced)), And how else to supplement the dryer so that it does not work idle, huh?)))
There are eggplants, peppers ..
thanks for the answer))))

There are eggplants, peppers

This is what to fill. The meat is closer to the heat (motor), and the rest to other pallets.

Thank you)). I thought so. The current is how to use them later, I don't know yet. I think in cabbage soup, borscht, pizza, right?
So I'm looking forward to the evening))) \ Ehhh))) Very interesting!
Then there will be a conveyor).
If only it worked out))))

And how else to supplement the dryer so that it does not work idle, huh?)))

There is a great topic for drying different products.
Electric dryer recipes
CONTENTS OF THE SECTION "RECIPES FOR ELECTRIC DRYER"

You can also read there how to use them in cooking.

Thank you so much! I already do scans, print your recipes and photos for the second day! The book will be coming soon !!!

[will be 12 years of constant and successful work]

Is your forum still alive?

And we weren't going to die
Forum in January will be 12 years of constant and successful work

I never wanted to offend! just saw. that there were no messages in the subject for a long time)).
YOU are great !!!! Thank you! I'm glad I found you)))))



girls! Thanks to all!!! my first masterpiece! True, a little more salt is needed. But this is all with experience. At 12 in the morning I took it out, I didn't take a picture, only in the morning I clicked a chopped kusmanchik). Tasty! "My husband says, meat is necessary, myasoooo!




I don’t know how to insert a photo in your forum .. I press insert-nope .. it does not go ...

[Tatyana]

TatyanaThanks a lot for the recipe first! My all are delighted with such deliciousness. I made chicken and turkey fillets. Delicious. Since the Travola dryer was purchased a couple of days ago, I am actively reading the relevant topic in parallel with the drying. And there I went to the link that you gave earlier about useful tips for using the dryer. So there in the section on drying meat it says
" It is not recommended to dry raw (uncooked) chicken and pork. "
Something I got confused. The chicken fillet is not at all raw to taste, but rather dried. How about security? I may have missed information on this. but I have no strength to re-read, and I also want to make chicken meat. Develop my doubts, please!

[marika33]

marika33, Marina! You wrote that you dry at a lower temperature, but for hours longer? Can you find out more?

Something I got confused.

Luda, to your health!

Counter question: how does the meat that you buy in the store dry? also boiled already?

For curing meat, it is pre-marinated for a long time in order to remove the internal juice of the meat and replace it with marinade. As you know, marinade, various spices, especially pepper are preservatives, and remove bacteria (which is why they chew it in tons in hot countries).
The meat is dried at a high temperature of 70 * C, until the inside of the meat reaches about 50-55 * C, this is the same temperature of meat readiness as with sous-vide in vacuum ..
Look at other topics on curing meat, where meat is salted beforehand.

Read this thread: About salting and drying meat. What to believe and what to fear!

But in general, you are right - you always need to treat meat with extreme caution.

I will definitely read it! Thank you!

[Admin]

So I made a chicken fillet, I'll find out the taste tomorrow.
Admin, Tanyusha, at first I was scared that the meat was white inside, because I remembered that our Trisha (Ksyusha) had it pink, I thought I had cooked it. But there is apparently a different pickling, so it turns out differently. Am I thinking correctly, or did I cook it? I'll show you what happened in the evening.

[Natasha]

Natasha, it depends on the meat itself what it will turn out later. Sometimes in the meat there are red dots, streaks that remain red after baking, as in a pan.
And on the temperature inside after cooking, how long it was baked in the dryer.
It is optimal for the meat to have a temperature of 55-60 * C inside, the same as after the sous-vide.

To your health!

Girls, thanks for the recipes, proportions, and for everything))) words cannot describe how tasty it is, I feel like a drying maniac now)))))))

Girls, hello. Can you dry this meat in the oven?