Meat in marinade, dried in an electric dryer

[Tanyusha]

Tanyusha, prepare for health, feed your population Dryer, it's an exciting activity

That's for sure, I got it 2 days ago, and I already want to try so much, especially dried fruits, and now I will cook marshmallow from Victoria, and there, as the berries ripen, I will try recipes, the most important recipes are excellent and everything is perfectly described how to do ...



Here is my meat, I salted it with a pickle mixture

Tanya, a beautiful piece of meat! How does it taste?

[Admin]

:AdminIt tastes just like real balyk, I also do it in soy sauce, I like it more in the pickle mixture, and my family eats everything with pleasure. Thanks for the recipes

and in drier weather you can make such meat? the husband saw now finishes: prepare!

and in drier weather you can make such meat? the husband saw now finishes: prepare!

What do you mean "drier", or what? Start doing and then decide for yourself to what state to dry the meat This is not freeze-dried meat for food in the hike and in the taiga, I cooked for taste and eat now - we liked the soft meat

Admin, most likely dry wind is some kind of unit)))
Julia, take a chance, the meat is very tasty

Admin, most likely dry wind is some kind of unit)))

Yeah, got it - after re-reading

You can cook even in a dry place. The meat is delicious!

YES Yes, Sukhovey spoke about the unit)) the meat is pickled, but I'm afraid to dry it .. what if the fat starts dripping and closes my dryer?

A little parchment on the bottom pallet to put, so as not to drip? Eh, the husband wants meat badly, otherwise he would have done it himself

Yes, we recently bought a dryer, while I'm getting used to it. I dried the meat yesterday. I tried chicken, it turned out very tasty.

Glad to hear that I liked it
And why be afraid of her, we look at our recipes and do it - everything is simple, we cut, put on pallets and dry, dry ...

Incidentally, by the same principle, I dried the cabin in liquid smoke and brine .. the deliciousness is simply indescribable

I cooked poultry breasts in Isidri today. I liked it very much. The taste of balyk! No sausage is needed (though we don't buy it).
The breasts were frozen, homemade, from young cockerels. Two days ago I marinated them, I didn't have soy sauce and I don't like it. I used rosehip vinegar + some liquid smoke, suneli hops, basil, pepper, mustard seeds and roasted coriander, chopped on a coffee grinder. Fried coriander is such a unique flavor, just super!
So far I tasted alone, as my husband is in Moscow on business and the children are there. But I have no doubt that everyone will like it. Tasty, unusual, not troublesome.

[Marika]

Marika, to your health! An interesting version of the marinade, you need to try to cook

🔗] [URL =
Here is my balychok!

Thank you, Tanechka for your photos and posts. They cannot leave a person indifferent! The next portion will be turkey breast, which was prepared for testing today. And very successful!

Oooooooo! And I sit here without breakfast, and gaze silently looking
Good performance, we look forward to continuing

To be continued.
Prepared a jerky turkey breast, her legs and beef. The breast was first dried in large pieces, and had to be divided in the process. The legs removed the bones, but did not remove the skin. I had to clean it, it did not let the meat dry out, because under it there was a layer of fat and not a small one. There was no veal, there was only beef, before marinating, I made chops from it. The meat is juicy and not tough.
There were guests, check it out as super - super. They refused the Spanish ham brought from Lithuania.




Turkey breast.


Beef.

[Marina]

Marina, it turned out great! Guests will ride dryers to buy

Tanya, my guests will not buy a dryer, they are from the category that "I'd rather sit in front of the TV." ::

And I'm perfecting the process of marinating and drying meat. Marinated another turkey breast. The turkey was homemade, the meat was 3.5 kg. I put 3.5 tablespoons of salt, without the top, it turned out just right. I’m going to salt it like that, otherwise I’m always worried about whether I’ve salted enough. Yesterday it was taken out of the dryer and tested. The children tasted, spoiled by the tastes of a purchased delicacy, but home-made without any competition. At an unattainable height! Tomorrow I'll put the veal to dry.

Thank you Tatyana for the marinade recipe, I have taken it to the bookmarks, there is no dryer yet, but the recipe will come in handy :-) :-) :-) and there are no words at all for the photo !!!

To be honest, I like this principle of "hot drying" of meat as an option "for now" to eat fresh and warm

If poultry meat is salted and dried, then I prefer to cook meat according to this recipe

Why I prefer this method of salting and drying, you can read in the topic About salting and drying meat. What to believe and what to fear! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=399022.0 According to this principle, I salted various meats, including beef

Thank you Tatyana for the marinade recipe, I have taken it to the bookmarks, there is no dryer yet, but the recipe will come in handy :-) :-) :-) and there are no words at all for the photo !!!

To your health!
Then we dry without a dryer - we salt and dry as described in the link above, the result will please

Tanya, I am grateful from our whole family for the recipe for curing meat. Last time for Christmas I salted 9 kg of breasts and thighs of cockerels and turkeys. Ooooh, impossible to stop, how delicious! Thank you very much!
I didn't prepare the last portion of the marinade, only spices and salt, and then I hung it on the clothes dryer and put it under the cauldron, we have Vailant, his pump is like a vacuum cleaner, the ventilation there is excellent and the meat dried up in 4 days. You can put it to the battery, it will also dry out normally.

[Marina]

Marina, I am completely shocked by what I saw This is what kind of work and how much meat needed to be processed

No, I can't do that, I can't master it and I won't eat so much

Tanya, this is for three families, and we are also treating them. Nobody cooks that, everyone is delighted with such yummy! And small children eat this meat instead of sweets (and candy is poison in our time, we do not buy). By the way, I also cook their favorite delicacy according to your recipe - these are dried zucchini.
Of course, such an amount cannot be eaten quickly, but it will not deteriorate, it is not dried, but dry, but not tough, I hope that it should be stored without problems.
There are 9 kg of meat here. We raise poultry ourselves, feed only grain, do not use compound feed with growth hormones. We buy grain from poor farmers who do not have money for fertilizers in order to get high yields. So organic, homemade meat, and even in this version, well, just super super tasty!

[marika33]

marika33Marina well teased ...

[marika33]

marika33Marina well teased ...

Irisha, put a photo of meat drying on a clothes dryer, more for those who do not have a special email. dryers. You can safely salt the meat and dry it. There would be something to dry ...

Urrra !!! I got it too !!! Aaaaaaaaa !!!
Taaan, sariiii! On the left is the chicken, on the right is the turkey:


Well ... we have everything, as always ...
Timon, of course, was not limited to one or two ... three ... five chruds. I bought THREE kilograms at once! Half of which are chicken breasts, and the other half are turkey.
For a day they marinated in your marinade, and today they dried for 5 hours 42 minutes. I couldn’t resist and got it 18 minutes earlier!
Well, this is, of course, a delicacy! Everything was prepared as it should! It can be seen that the meat does not bleed anywhere, but at the same time it turned out very juicy!
Here you can clearly see how juicy and tasty everything is:


In short, Timon, having eaten this yummy, gets up from the table and says: "Well, what, I'm going to drive off for fresh beef tomorrow?"
I -

Tis, all this, Tan, is never frivolous!


Thank you very much! The recipe is simply gorgeous!

I have no words or comments ... Khan's emotions
And just in general, everything looks very beautiful and appetizing. And how do you and Timon comment on this?

Lenk, YOUNG MAN! Well and with passion you master the dryer

[Elena Tim]

Elena Tim,
Leenaaaa ... how delicious and beautiful ... and how many ... ..., well done ...

khan emotions

In, I picked up the right word! Can you imagine what state I am in ?! If it hadn't been for overeating like a fool at the funeral, I would still be jumping!
But to be honest, I doubted until the last that I would get such meat. Therefore, I did not even warn that I would cook. Yes, and somehow always treated dryers with coolness ... But I bought it purely out of a herd feeling - everyone has it, and I am like a rolling pitch! But now I know for sure that I need it! Yes, already today she worked out her money! I'm even afraid to imagine how much a five-liter pot of balyk might cost in a store! And all my meat cost me a thousand! So the benefits are clear. And Travolka turned out to be such a clever girl. But it was bought as a training session before Sedona! And now I look at her and think that if this little girl coped with three kilograms of meat in 6 hours, then what the hell do I need!
Tan, but I keep forgetting to ask, how can I now keep all this cloud of balyk? Can we freeze half? Do you know how such meat tolerates freezing?

Leenaaaa ... how delicious and beautiful ... and how many ... ..., well done ...

Thank you, Galyun! Have you already made such meat? If not, then you have lost a lot!

[five-liter pan balyk!]

I'm even afraid to imagine how much it might cost in a store ... five-liter pan balyk!

Tan, but I keep forgetting to ask, how can I now keep all this cloud of balyk? Can we freeze half? Do you know how such meat tolerates freezing?

five-liter ...

I don't cook meat in such quantities
Flax, put too much in the freezer - you can't go wrong. Then you will finish eating and let it go somewhere, such as pizza, stew, omelet, etc. - the meat will not be lost.
And so it will be poorly stored in the refrigerator, you and Timon will have to gobble it up at an accelerated pace. Oh, and you will eat meat from the heart!

pizza, stew, omelet, etc. - meat will not be lost.

Yeah, I've already thought about letting them into salads. It should be delicious. Resolved, I'll freeze half and gobble up the rest. The only pity is that it is very satisfying, you can't gobble up a lot! Abydna, drooling!

The only pity is that it is very satisfying, you can't gobble up a lot! Abydna, drooling!

Well, still, sheer disorders of the nervous system
But then how much delicious food can you cook by taking out the meat from the freezer

But then how much delicious food can you cook

No need to say...

hung it on the clothes dryer and put it under the boiler

Dryer - understand, but what kind of boiler? And what is the screen or dome around the dryer? Or is it a separate utility room for drying?

If poultry meat is salted and dried, then I prefer to cook the meat according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=94031.0
There, the meat is salted elegantly, only in moderation and the meat is kept cool, dried

Thanks for the links and tips.

What did I say there? ...

Resolved, I'll freeze half

Oh, well, it would come to mind! By God, like a child!
Yes there is already nothing to freeze! Today the relatives were treated, so everyone was lying there! Firstly, they did not suspect that there are such "spacecraft" as a dryer, and secondly, that such a delicacy can be prepared at home without touching your finger!
And what else did I want to say, I came here for that, but I got carried away again ...
In short, right after the dryer, the meat was very tasty, but what it became after a few hours in the refrigerator - you can't tell! It was apparently still ripening there. And the next day it became simply incomparable, honestly! It's not in vain that they talk about the "ripening" of meat - the true truth!
Tomorrow Timon is going for the next three kilos of hoes!

Tomorrow Timon is going for the next three kilos of hoes!

Well, right at home, the meat and sausage factory is working on cooking and eating!

That's right, the ham should ripen!

[Elena Tim]

Dryer - understand, but what kind of boiler? And what is the screen or dome around the dryer? Or is it a separate utility room for drying?

Heating boiler, gas, suspended, German for heating the house. His pump sucks in air from the house, so there is increased ventilation under it.

Elena Tim, Lena, beautiful meat and I know how tasty it is, congratulations!
We have run out of such a large number of breasts a long time ago. The beef meat was delayed, yet it turns out to be harsh. Goes into salads, omelets, delicious. But after three months of storage it began to become moldy, so it was sent to the freezer. After defrosting, the taste of the meat has not changed.

But after three months of storage it began to grow moldy,

Just like a jamon. It is periodically cleaned with rags with olive oil (just like raw smoked sausage), rubbed with sea salt, and especially suspicious places are cut off.
But instead of this fuss, I would also freeze.

No, this meat cannot be compared with jamon to taste, jamon is not tasty at all.
But you can try rubbing with oil, thanks for the tip.

Lena, beautiful meat and I know how tasty it is, congratulations!

Thank you, Marish!
We have almost finished the second batch! Relatives and their neighbors naturally helped and praised me very much. I ordered another 3 kilos of breasts, tomorrow they will bring - immediately pickled. We still can't eat enough.

the jamon is not tasty at all.

It was wrong honeyjamon. And the wrong ones did it beesSpaniards.

I will not argue, I tried different types of jamon and did not find anything tasty in it.
And our guests did not even eat the jamon, and the meat left with exclamations of the highest praise for the recipe.
I note that the guests know a lot about overseas delicacies, but they value natural and tasty more.

Lena myasko otpad, prettier :-) :-) :-) I don't even doubt it's delicious !!! Flax and at what temperature did it? And how much time dried up ??? :: a-kiss: e:

We have almost finished the second batch! Relatives and their neighbors naturally helped and praised me very much. I ordered another 3 kilos of breasts, tomorrow they will bring - immediately pickled. We still can't eat enough.

Eeeeeeeeee .... slow down plizzzz Right now, the files will rise even higher ... in response to the large wholesale demand of some people
Grasses are getting more expensive, before our eyes ... when our people ran there

Lena myasko otpad, prettier :-) :-) :-) I don't even doubt it's delicious !!! Flax and at what temperature did it? And how much time dried up ??? :: a-kiss: e:

Thank you, Natus!
So I did everything like Tanya's and it is written. With the only difference that it was pickled for a day. And I cooked everything according to the recipe - 60C - 6 hours. This time it turned out to be somehow especially tasty. It was pickled harder (I put a little salt last time, but this time it turned out exactly) and hardened. In short, the food of the gods, otherwise you will not say. Today Manka ate it and praised it very much. One breast is all left!

Uhhhhhh .... slow down plizzzzz

Lan, persuaded, I'll do it one more time and take a break. Three days. No, well, it's not possible to get rid of this yummy.
And what I like most about, say, chicken breasts, is that the breast itself does not have the same thickness throughout the entire piece - it is somewhere thicker, but somewhere thicker. So, those places that are thinner wilted stronger and become so ... so ... I don’t know how to describe it ... a little rubbery, and cut straight with sticks - it’s so nice to just “chew” without anything, as my mother put it ... But plump breast spots turn out to be juicy, lighter and even taste different - they can generally be eaten with anything.Thus, in one plate it turns out, as it were, two types of completely different cuts, as if they were two different dishes. Miracle is shorter, not meat!
And grainy mustard in the marinade is finally a SCREAM !!!

[Elena Tim]

Elena Tim, Lenk and all the dryers, but write the recipe for the marinade in grams (well, or in spoons, or something) on ​​1 keg of breasts, for example (for those who are especially gifted like me), otherwise I also dried yesterday, it turned out delicious, but with the marinade I made a little - turned out to be sweetish


By the way, my "beast" dried everything in 4 hours

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