Balyk "Delicacy" chicken fillet

Directly into the refrigerator. With humidity, salt will also draw water from the air to itself.

[Countryman]

Countryman, another interesting experiment with balyk! The result is impressive!

[Recipe]

Well, in general, I have been making these breasts all winter. Because I liked them.
I believe that it is already possible to report on the technology that I have established.
I always made it from the breasts "on the skin", separating them on fillets and not straining too much with this, because I adapted to use the leftovers.
Always worked with three breasts. Different, of course. Their total weight (peeled) varied from 1450 g to 2150 g Each was cut in half.

Recipe As a result, it shifted from the original towards "under me". And became like that.
Grinding salt - 6% by weight.
Granulated sugar - 9% by weight.
Spices for three breasts (regardless of weight):
Pepper cr. spicy 1 tsp
Black pepper 1 tsp
Coriander - 1 tsp
Turmeric -1.5 tsp
Ginger - 1 tsp
Sweet pepper 1 tbsp.
Mustard beans 2 tbsp l.
Everything is mixed in a common large cup.

Then I spoon this mixture into the lid of a large microwave bowl on the bottom with a spoon and press it into it, rubbing and turning each half-bite. Putting them later in the bowl itself. When the rubbing process ends, about a third of the original mixture remains in the cup. I take out the grated half-lumps from the bowl, put them back into the lid. And then I return them one by one in layers to the bowl, sprinkling each with the rest of the mixture. I leave to salt for a day and a half... Changing the upper layers with the lower ones every 4-5 hours.
Then I hang it for a day by the window above the heating radiator near the window.
Then I move them to lie on the wire rack in the refrigerator.

Actually, why did I write all this?
Simply because the last three times I have added dried orange and tangerine zest, still ground in a coffee grinder, to spices. Thin. It was my habit that suddenly jumped out. Before peeling the citrus, scrape it with a Teskom scraper and send the zest to the dryer in reserve.
So I wanted to inform you, as they say, urbi et orbi - the taste turned out to be very interesting.
Zest was added to the mixture 2-3 tsp.
All measurements (st. L., Tsp.) - spoon from HP Panasonic.

***************
Yes. Here's another. I got used to it.
I throw all the skin, bones, ribs with the leftover meat into the freezer. Until they accumulate from nine breasts (three ambassadors). Then I arrange a big boil for them in 3 liters of water for an hour and a half. Then I extract the contents from the cooled broth with long tweezers and easily separate all the meat from the bones. I cut the skin and meat into small change. The work is quite tricky, everything together takes about an hour.
The result is a broth (in a cup in the evenings) and boiled minced minced meat for naval pasta for 4 breakfasts.
So - almost 100% use of the original.

She did not deviate from the author's recipe. Everything is strictly as prescribed.
It turned out very tasty. Highly.
Thank you!

[Marina]

Marina, thank you very much for the recipe, we also liked the breasts! And I finished drying the leftovers in the dryer, like meat chips

Then I extract the contents from the cooled broth with long tweezers

Konstantin, and if the uncooled one is drained through the lid (or sieve) (it’s okay to get the extra dishes dirty), and it’s more agile to separate the pulp from the uncooled skeletons, in my opinion

Need to try. Although a large sieve to pour into it boldly ... I've seen it somewhere, but where? Maybe still in the old apartment?
Invented. Through a colander no problem.

Great recipe.

Everything turned out as in the description.
At work they said: it looks like meat, it tastes like fish. Well, what is it really?
Nobody suspected the chicken

I have a birthday soon, so this recipe will definitely fall into the box of ideas for the table.

+1

Well fffffse !!! I bought paprika, breasts too ..ready for battle.

I'm burning a photo!
good luck! maybe I should be inspired too ???

[ahh]

I bought paprika

Smoked ?!

Where ?!

Me too overahh !!!

Kroshik, in the METRO. In the Moscow topic showed.

Tatyana, he will try.

Marinated breasts, but they were on the bone. until I bought it ... so thin .. let's see what happens.

I liked the recipe, it is simple, fast, and not confusing, I bookmarked it ,, Thanks for the recipe Marina, thanks !!!!

Once the topic was raised, I looked more closely at the recipe - it's quite simple to do! Buy paprika - and more. Who else is with us?

I! (I've been going for a week now). Cognac left to buy

It turns out very tasty! Thanks again for the recipe.
There would be (cognac) vodka more often in the house, I would make it constantly)
And I do without smoked paprika.
We like to rub with a mixture of coarsely ground peppers or ordinary paprika, dry basil or curry.

Oh, don’t worry about the cognac. Be it whim, no offense be said. For cool foodies. From the third time I completely refused alcoholic additives. And over the past year I have done this "balyk" already 30 times.

I am more worried that the price of breasts is now approaching the edge of my daily "cost corridor". We'll have to transfer this dish to the "on holidays" section.

[Ksyu]

Kroshik, in the METRO.

Yeah thanks, Ksyu ...

I'm in flight ...

On the other hand, this balychok turned out to be excellent without smoked paprika ...

But I want to buy that paprika all the same, old Wishlist ...

We must make a new attempt to find her in the internet-shop), for a long time I have not been interested in her ...

Well, the thought warms me that alcohol nevertheless disinfects raw meat.

[applied recipe]

IN applied recipe the disinfecting effect of salt is an order of magnitude higher than that of cognac.

I have 1 kg of turkey fillet in 1 piece. Do you think you can do it entirely? If so, how much time to cook?

One and a half days for salting. The rest is not very important. You can still taste it without even starting drying.
And so - well, two or three days, if in the refrigerator on a shelf-grill (so that there is air from all sides), and before that for 12 hours, just hold the kitchen hanging in the open air in the mode of winding closer to the window.

Konstantin, thanks, I'll pickle tonight.

I looked at this recipe for a long time, finally decided. I just salted 2 breasts (800g) for testing.
I took 120g of salt, spices black pepper, chili, lemon, paprika.
Dark honey 1 tbsp. spoon - I decided to reduce it, I do not like it when the sweetness is felt.
I didn't have cognac, I had to replace the whiskey, I hope, it won't give this booze as a result
But I have some kind of pink Himalayan salt, large, I finally found where to build it!
I keep my fingers crossed!

As a result, the recipe shifted from the original to the side "for me". And he became like that. Grinding salt - 6% by weight. Granulated sugar - 9% by weight.

and she is so bad? the author of the topic has already 20%, and you, it turns out, have more sugar than salt

I hung mine sushi.

[Omela]

Omela, good luck!
I force my thoughts to make salt faster

and she is so bad? the author of the topic has already 20%, and you, it turns out, have more sugar than salt

Everyone has their own "most progressive" method(from). Who is used to it.
But 20% salt, in my opinion, is an overkill. I didn’t put so much salt in the fish on Balkhash or Akhtuba even in the heat of 35-38, in conditions when it had time to rot faster than salted. 10-15 percent, but, however, certainly through thin layers.
And at home, but in the refrigerator ... why? So that then to soak until normal taste? However, everyone has their own taste too.
And I put sugar to salt in a ratio of 1.5: 1 in almost everything. From marinade to batter. And when salting and fermenting mushrooms, too. Well, that's my taste. Try it once, maybe the ratio will suit someone else.

[Countryman]

Countryman, thanks for the answer!

And at home, but in the refrigerator ... why? So that then to soak until normal taste?

I'm just a little nervous because the chicken does not undergo heat treatment, I’d better soak it later, if that, but so that everything harmful was salted to death! as they say, it is better to overlook than not to miss

Well, then you definitely don't need cognac. All the same, it will get wet later.

Here is my balyk.







Very tasty, Marina, thanks for the recipe! The only thing, it was salty to me. In this regard, the question is - what is the minimum safe amount of salt per 500 g of meat ??

[Countryman]

I have made a similar dish more than once, based on a set of spices with proportions from Countryman, (Konstantin,) although salt is 4% of the weight of meat (I replace a little salt with nitrite), without sugar and brandy, and dry in a dryer (7 hours and you're done !!!)

[Omela]

Omela, what a beauty: swoon: Now I also want such yummy. Ksyusha, is the balyk not hard?

I have made a similar dish more than once, although salt is 4% of the weight of meat (I replace a little salt with nitrite),

Tanya, what kind of meat does it taste like, very salty? Everyone in our family loves light-salted foods. I salt the fish with 1 kg tablespoon of salt. And the meat is always by sight, but I am always worried about oversalting, and I can’t decide on the weight. Today I salted turkey breasts, 3.5 kg, weighed 80 grams of salt, but I didn't use up all of it.

Ksyusha, very beautiful balyk, is there so much paprika?
And I also add fried coriander to the marinade, the aroma from it is incomparable!

[Marina]

Marina, I am quite satisfied with 4%, it turns out in moderation, but the proportions of Constantan-Zemlyak in 6% were salty to me, but, I repeat, I did it without sugar, maybe with him and its proportions suited me ... The Internet gives that ... l. salt with a slide is 30 grams, my 4% is 40 grams per 1 kg of meat, decide for yourself, but for 3.5 kg of meat 80 grams of salt will not be enough, and even you have not used all of it
Fried coriander ... I add it too

[* kolyma *]

* kolyma *, and in the dryer it turns out like chips? hard?
Or similar to those that hang in the refrigerator for 2-3 days?

[Constantine-Countryman]

Here is my balyk.

beautifully!
I started to dry out a day later than you, which means that tomorrow mine should reach the standard

I was salty

I'm thinking, maybe, first, the meat should be kept in alcohol, and then in less salty (like Constantine-Countryman) solution of it? on the other hand, the taste will change, naevre.

[Svetlana]

Svetlana, it turns out hard on the outside, soft inside, I would show a photo, but there’s nothing to remove Usho ... I do this chicken, pork, veal. You look at the reviews for recipes for the dryer, you will see and understand everything, there Admin teaches us everything

[* kolyma *]

* kolyma *, Tanya, thanks for the answer! I tried the marinade, kind of salty, but decided to add more salt. We have homemade meat, sometimes I can even cook roast and do not salt it, it has its own salt. I believe that it depends on the feed, the poultry is fattened in the wild, the taste of meat differs from the market, and even more so from the store.

[Tanya]

Tanya, thanks for the answer!
I have already looked at the topic. Interesting. I'll do it next time in the dryer. And in this one, as usual, today I will post my 2-3 days of 1 kg of turkey))

[marika33]

marika33, but not at all. Marina, how much salt did you use on your breasts?

[Tanya]

Girls, thanks!

true salt 4% by weight of meat

Tanya, thanks, next time I will try in this proportion. I put 90 g of salt on 500 g of meat .. and that's a lot for me.

is there so much paprika?

Marina, yeah .. got to the free one.

I’m thinking, maybe, first, let the meat stand in alcohol, and then in a less salty (like Konstantin the Countryman) solution?

Oh, well, even extra body movements .. I'll just put less salt.

, and the balyk is not tough?

Natasha, not hard at all .. There is not even a crust on top as such. We hung on the loggia for 48 hours.

[Lisichkalal]

Lisichkalal, Sveta, you are always welcome! Previously, I also dried for 2-3 days, only by the end of the drying there was nothing to eat, everyone tried to walk past the meat and cut off a piece for a sample And I put it in the dryer for the night - in the morning there is ready yummy !!!! whole from all sides !!! not tasted by anyone !!!

and then into a less salty (like Constantine-Countryman) solution of it?

I did not understand this, therefore, just in case, I will clarify.
I do not use any solutions (or brines) here.(Yes, and in the basic recipe, pre-prepared brine is also not used.) Salt the meat with dry salting, and then it releases its own liquid (well, brine), which is enough for everything and everything.

[Tanya]

Tanya, I just have such a beautiful piece for 1 kg) that it's a pity to cut it for a dryer.
Let's eat it, and next time I'll cut it into small pieces, marinate and dry.

I did not understand this, therefore, just in case, I will clarify. I do not use any solutions (or brines) here.

no-no-no, I just put it wrong! A mixture of salt and spices, it will be more correct

[* kolyma *]

* kolyma *, Tanya, I added some salt to the meat, using no more than 80 grams per 3.5 kg of breasts. I tried the brine, it is salty in the norm. I will try further. My first batch was lightly salted, after that I cooked it several times, it turned out great, but I jump, try and add salt. Here is my meat https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=139288.60
I get a little marinated meat. I add cognac + rosehip vinegar + some liquid smoke. jerky is obtained with a smoked flavor. Delicious!

[Marina]

Marina, went and looked, excellent meat. And my first one was saltier than necessary. So it went downward. You have an interesting marinade, but rosehip vinegar is an unknown animal to me !!!