Dried Turkey Breast

Category: Meat dishes
Dried Turkey Breast

Ingredients

Turkey fillet on demand
Marinade (for 1 kg fillet)
Soy sauce 50-70 ml
salt, pepper to taste
Garlic Crush 1-2 cloves
Marjoram 0.5 tsp
Lemon juice half lemon
You can add vinegar, but I did not add
Olive oil 20-30 ml

Cooking method

  • The fillet was kept in the marinade for 3 days (in the refrigerator).
  • Remove from the marinade, dry with a napkin. Put the dryer on a pallet, choose a temperature of 75, at this temperature I stood for 6 hours. Then 60-65 degrees and another 5-6 hours.
  • Dried Turkey Breast
  • Dried Turkey Breast

Note

I did a pure gag, but my husband really liked it. I'm going to try beef.

Crochet
Tanyulya, and without a dryer in any way? Can't you just wither at room temperature?
Tanyulya
Quote: Krosh

Tanyulya, and without a dryer in any way? Can't you just wither at room temperature?
Yes, I am sure that it is possible, but you need to test the dryer
Omela
Tanyulya , Pts looks delicious. I'll go buy some turkey and try it!
Tanyulya
Quote: Omela

Tanyulya , Pts looks delicious. I'll go buy some turkey and try it!
Oksan, try it, you might like it, my husband looked.
Admin

Tanyulya, very good! We have not yet had such an option, super!
Tanyulya
Quote: Admin

Tanyulya, very good! We have not yet had such an option, super!
Romochka, thank you You "infected" me with the dryer
Admin
Quote: Krosh

Tanyulya, and without a dryer in any way? Can't you just wither at room temperature?

Inna, very much even possible! Here's a look at the recipe here Raw-cured turkey (salt beef) 🔗 and here 🔗

And very tasty, eaten at a time!
Admin
Quote: Tanyulya

Romochka, thank you You "infected" me with the dryer

Fortunately, this disease turned out to be contagious! We find use even in winter!
dopleta
Very appetizing Tanyulya, Thank you! Crochet, to the heap and here take a look.
simfira
And what can you replace marjoram with? I don't have him
Tanyulya
Quote: simfira

And what can you replace marjoram with? I don't have him
Yes, you can do without it, but I just love marjoram and basil, and I shove them everywhere.
marinal
Can't you do that in AG? 65 degrees is there to put a low speed and open the lid a little?
Tanyulya
Quote: marinal

Can't you do that in AG? 65 degrees is there to put a low speed and open the lid a little?
You can, just put the shampoo between the flask and the lid.
simfira
I marinated the meat, and now it turned out that my mother has the simplest dryer for 300 watts. Can she dry the meat and how long does it take? ... Can you tell me?
Tanyulya
Quote: simfira

I marinated the meat, and now it turned out that my mother has the simplest dryer for 300 watts. Can she dry the meat and how long does it take? ... Can you tell me?
Of course it will dry out, this is not the classic dry-drying, but cooking in a low-temperature mode. Set 65-70 degrees and 8 hours, look when ready, you can also check with a temperature probe. When I prepared this gag, so to speak, I looked at the history of this cooking method. It turns out that it has recently become very fashionable, and its roots go back to 1753, Earl Rumford set up experiments in cooking at low temperatures.
Good luck and everything will work out.
Antonovka
Girls, but my oven seems to have a temperature of 75 degrees - okay?
Tanyulya
Quote: Antonovka

Girls, but my oven seems to have a temperature of 75 degrees - okay?
It will do.
Omela
Quote: Antonovka

Girls, but my oven seems to have a temperature of 75 degrees - okay?
And I have 75 and 50C in my oven.Pickled the breast. Boom to try.
Antonovka
Tanyulya,
Tan, thanks!
you can also check with a temperature probe
Temperature d. B. such as - turkey - not less than 74 ° C, not more than 77 ° C?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145228.0
Admin

Wrong option!

It talks about cooking and frying food - the temperature is set correctly there!

Here we are talking about RAW-UP meat! It is always dried at a low temperature of 60-75 * C, and at this temperature you cannot get 75 * C inside the meat!

Different cooking methods!

And this temperature can be created in the Aerogrill 60-75 * С
Antonovka
and at this temperature you cannot get 75 * C inside the meat
Admin,
Tatyan, as I understand it. So I ask - what is the temperature d. B. inside the meat? And I don't have AG
Admin
Quote: Antonovka

Admin,
Tatyan, as I understand it. So I ask - what is the temperature d. B. inside the meat? And I don't have AG

Here the meat has been preliminarily prepared, salted - therefore we bring it to a dry-plastic state so that when pressed, no liquid, ichor and so on are released.
The meat should be moist-dry-plastic.
As an example, you can buy dried chicken fillets in a store in a vacuum - that's how it should be! and the taste will be about the same!
Antonovka
No, I don't trust my visual-pressure feeling
Admin
Quote: Antonovka

No, I don't trust my visual-pressure feeling

simfira
Tanyulya, there is no thermostat, it is impossible to set the temperature, only if the thermometer is put there and checked .. Probably 15 will have to be dried.
Tanyulya
Quote: simfira

Tanyulya, there is no thermostat, it is impossible to set the temperature, only if the thermometer is put there and checked .. Probably 15 will have to be dried.
Admin, explained everything correctly and accurately. Remains to rely on your senses
Omela
Well, finally I got to the breasts. Marinated for 5 days in a vacuum container in the refrigerator. Marinade: vegetable oil + sherry + liquid smoke + salt + Italian herbs. In the dryer for 9 hours. But, apparently, she overdid it. The temperature is not set for me, in the end it turned out hot smoking !! And it's soooooooooo delicious !!!! Rebonok ate 3 pieces (no crust, of course). In general, I don’t know how it is dry-cured, but mine ... (I don’t know how to call it), very, very !!! Tender meat (y)

Dried Turkey Breast

Dried Turkey Breast

Tanechka
Lisss's
Mistletoe, uhty, how beautiful!
Pinky
And I also dried / dried the breast today. There was no turkey, I decided to try chicken. True, I did not pickle it for three days. I missed 4 cycles in the marinator and kept it in the cold for 24 hours in the same marinator without opening it. Marinade made as in the original recipe. I kept it in the dryer for about 9 hours in Isidri on 3 and 2 modes. Here's what happened Dried Turkey Breast Dried Turkey Breast I got much drier than Omela Perhaps she poured little oil. And, probably, a lot of weed fell. Also a cross between dry-cured and hot "jam" Tasty, but next time I'll look for another marinade. I didn't like it very much. And I’ll try it with turkey. Probably, there will be a different taste and texture of the meat.
Tanyulya
Mistletoe, the beauty!!! Thanks for trying.
Pinky, thanks for the tip. And the marinade, of course, is better for yourself. For cheese-making, there are generally other ingredients. Salt, more pepper, juniper berries, then shake it all off and smear it with more herbs with ants.
Girls bon appetit and thank you
Pinky
: Tanyulya Thanks for paying attention. The recipe itself is wonderful, but somehow I didn't like the soy sauce here. And this despite the fact that I shove it into almost all marinades. Either I poured a lot, maybe I gave a lot of lemon juice - by weight the meat was grams. 600. Here's something I'm missing here. Well, I just can't find a marinade to my taste. And as beautiful as yours and Omela did not work out. Although this morning I tried it - it became tastier overnight - it has matured or something In general, thanks for the idea, and in the process of further preparation, I hope the experience will come. Admin spy marinades
Admin
Peep - Admin marinades are also from the series "what is in the fridge and what you want today"

The most common marinade for meat, no frills: vegetable oil, lemon juice, salt, crushed garlic, spices for meat (grilling), large onions. But the meat turns out to be simple and tasty!
Pinky
Girls, do we have wet salting meat (in brine) here? Seems to have seen the recipe, but now I can't find it. Throw a link, please, who knows. Maybe after the wet salting, such a breast will look more like dry-cured. I want a taste like a store. And it will be necessary to try to make and compare the result in AG.
Tanyulya
Quote: Pinky

: Tanyulya Thanks for paying attention. The recipe itself is wonderful, but somehow I didn't like the soy sauce here. And this despite the fact that I shove it into almost all marinades. Either I poured a lot, maybe I gave a lot of lemon juice - by weight the meat was grams. 600. Here's something I'm missing here. Well, I just can't find a marinade to my taste. And as beautiful as yours and Omela did not work out. Although this morning I tried it - it became tastier overnight - it has matured or something In general, thanks for the idea, and in the process of further preparation, I hope the experience will come. Admin spy marinades
Or maybe the mood was not right ... not for this taste, it happens to me, I'm glad that the idea came in handy. At Admin's place where she made duck breast and at Larissa's dopleta.
Admin
Quote: Tanyulya

Or maybe the mood was not right ... not for this taste, it happens to me, I'm glad that the idea came in handy. At Admin's place where she made duck breast and at Larissa's dopleta.

Here are my meat preparations

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Hope you like it
dopleta
Quote: Pinky

Girls, do we have wet salting meat (in brine) here?

I also stand in brine at first Tyts.
LuckyS
still going back to the oven. Who made the meat in the subject? The oven is good, and it can work for a long time, but there is a moment, I can't keep the lid ajar, the peculiarities of the kitchen. share your oven experience.
Ranocchia
Quote: Tanyulya


Dried Turkey Breast
... Remove from the marinade, dry with a napkin. Put the dryer on a pallet, choose a temperature of 75, at this temperature I stood for 6 hours. Then 60-65 degrees and another 5-6 hours ...

Please tell me why you chose such a high temperature? I have a dryer, but I haven't dried the meat in it yet (I'm only preparing, I'm collecting information). So I supposed to dry it with cold air (after all, without a dryer, meat is usually kept in a cold place ...). But nowhere can I find information on the drying time
Tanyulya
Quote: Ranocchia

Please tell me why you chose such a high temperature? I have a dryer, but I haven't dried the meat in it yet (I'm only preparing, I'm collecting information). So I supposed to dry it with cold air (after all, without a dryer, meat is usually kept in a cold place ...). But nowhere can I find information on the drying time
Well, I do not have a classic drying at lower temperatures, I purely intuitively do it this way. I also do the brisket, I tried beef a couple of times. They say it's delicious, I didn't eat, I don't know.
At this temperature, the meat turned out to be somehow softer and more tender than I just hung on the balcony. Here the turkey is cut like butter. But naturally my Methot is not a guide to action, but one of the cooking methods. Try this and that.
Ranocchia
Quote: Tanyulya
At this temperature, the meat turned out to be somehow softer and more tender than I just hung on the balcony. Try this and that.
Thanks for the answer. I will definitely try. But still, I really want to know what happens when using cold air (I'm not talking about taste, but about safety: scary).
Valyusik
Made turkey breast. This is my first time on the forum. I read all the recipes. The breast was cut into 0.5-0.7cm plates. Marinated in seasonings for meat and in garlic for 12 hours. Then I put it in the dryer on the grates; I have a super Ryzhik 5. It was cooking all 4.5 hours. It turned out delicious. The meat goes off with a bang.Only changed pallets periodically. I added apple cider vinegar to the marinade, my daughter said sour meat.
Tanyulya
Quote: Valyusik

Made turkey breast. This is my first time on the forum. I read all the recipes. The breast was cut into 0.5-0.7cm plates. Marinated in seasonings for meat and in garlic for 12 hours. Then I put it in the dryer on the grates; I have a super Ryzhik 5. It was cooking all 4.5 hours. It turned out delicious. The meat goes off with a bang. Only changed pallets periodically. I added apple cider vinegar to the marinade, my daughter said sour meat.
Valyusik, any marinade can be. I always add lemon juice or balsamic from sour.
Previously, I often made meat according to this principle, it must be repeated.
Thanks for trying

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