Balyk "Delicacy" chicken fillet

rosehip vinegar

apple can be replaced, probably? what is his fortress?

[* kolyma *]

* kolyma *, Serenity, Girls, I don't know how many degrees he has. There is an alcohol meter, but it is very primitive. I put in champagne from rose hips, (by the way, very tasty), but I cooked so much that they did not cope with it for its intended purpose and it turned into vinegar. Now I add it to bread baking and marinades.
Olya, I believe that apple cider vinegar can also be used in a marinade.

[marika33]

marika33, Thank you! the recipe for champagne from rose hips is also interested, by the way

I could not resist)) a large piece hangs in the refrigerator, and it will hang for a long time.
And today in the night I will put a drying with meat)), tomorrow it will be yummy))

[Serenity]

Serenity, Olya, I'd rather give a recipe for rosehip wine. champagne is a very dangerous thing. We have several bottles just exploded, opening the bottle always had big problems. It's good that it was before the renovation ...
And the wine is hassle-free and very healthy:
So, you need to take a three-liter jar, pour 2 cups of dry rose hips, 1 kg of sugar, (I take honey), pour boiled water up to the shoulders, close with a plastic lid and leave for a year at room temperature. Then strain and pour into bottles. It turns out a light, dessert, fortified, healing wine. And if left in a jar and not corked, it will turn into vinegar.

[marika33]

I tried my "balyk" (almost three days of exposure). Salty, but not excessively, I thought there would be more (but I generally like salty)

For my taste, while it's soft and somehow sticky, I'll let him lie down for two or three days, doesn't he have to thicken yet?
marika33what an interesting recipe! I'll get hold of a rosehip, I'll definitely try it. And what does it taste like?

[Serenity]

Serenity, Olya, it turns out a very pleasant drink, which is recommended to drink a small glass every day before dinner.
Rose hips are sold in the pharmacy, but we collect and dry them ourselves.

and leave for a year

and for vinegar how much should you stand? even longer?

Drying meat turned out to be completely different than in this recipe.
It seemed to me that it would be more suitable for beer, instead of chips, fish, etc. I think that the fish will go great with beer!
I liked it, I will cook according to these 2 recipes. For me, they do not replace each other.
Thank you all for the recipes, tips, answers to questions!

[Lisichkalal]

Lisichkalal, and you put a whole piece in the dryer or cut into pieces?

I cut them into pieces. But I would not say that it is shallow. I had 2 halves of the breast. She cut across, 2 cm thick. Cooked for 6 hours at 60 degrees.
The meat does not crunch, of course, like chips, but hard.

I cut them into pieces.

thanks, I must try to do that too otherwise it is not dry enough for me yet

I have already gone through all this, so I will speak out.
They must be cut into pieces no more than 5 mm thick and dried in a dryer for two, maximum three hours at a temperature of 40-50. Then they come out with a dried crust on the outside, and soft inside. Very pleasing in terms of organoleptic properties.
If you then hold them in an open container, then in a couple of days they will independently go through all the stages of cleansing and you can choose the one that you like the most.
Provided, of course, that at least some of them will remain for these two days.

I'll show you my balychok, which I served on the table yesterday. I didn’t capture it in the section, didn’t have time. But there is only a general view of the balyk, at the stage of drying in the air. Hanging under a canopy for two days.First wrapped in a gauze bandage, like a cocoon. On the last day I unwound.

The taste is somehow ambiguous, but I did not have smoked paprika and therefore rubbed it with a mixture of paprika and turmeric. And so everything is according to the recipe. But she took off the code and brought it into the house, cut off a piece and did not dare to serve it on the table. Seemed a little sticky, maybe because the weather was damp for 2 days?
While there was still time, I sent my balyk to the dryer. Kept at a maximum temperature for 2.5 hours on one side and 2 hours on the other side.
But there was something missing in my taste. It seemed to be normal for salt, and the spices were felt. But we have to look for smoked paprika.
And so the idea is very interesting!

Konstantin, next time I will try to do so.

[Countryman]

Seemed a little sticky

here I have the same thing, although today it is already four days old. I think if I do it next time, then pre-marinate the meat in apples. vinegar, it should decorate the taste.
Today I will try to dry it in the dryer, like Countryman advises.

[Countryman]

I dried my balyk using the method Countryman - just a completely different calico! The stickiness is gone, as if a light crust was formed on top, but a dense layer like that, but inside the meat is soft and slightly viscous, like a meat balyk. And the taste has become brighter and more interesting. It didn't seem saltier, but I probably can't make out all my peppers
I strongly advise everyone. It took 2 hours with a penny. Only I cut thicker. than Constantine, somewhere in the centimeter each slice.
Here's one half-baked before

and after

went to dry the rest

dryer - WEIGHT!

dryer - WEIGHT!

aha! I didn't even expect the chicken to change that way. Something even smoked in it appeared.

The meat, what I did in drying, the next day became much tastier and softer in the middle! Stored in a plastic container in the refrigerator.

[electro]

All ingredients - I will take from the basic recipe.

2. After a day, remove the breasts from the marinade, rinse, wrap in a linen napkin and leave in the refrigerator for 4-6 hours. Then rub the breasts with paprika

Then, instead of 36-48 hours in the refrigerator

cut into pieces no more than 5 mm thick and dry in electrodryer for two, maximum three hours at a temperature of 40-50.

Do I understand the improved recipe correctly?

I read on the forum about dryers and technology.
Is it possible do this way:
Then, instead of 36-48 hours in the refrigerator
- Do not cut in whole pieces in the electric dryer
- 40 * C, 24 hours
- Flip
- another 40 * C, 24 hours (on the other side)
Or you can less / more time?
Thank you

[Twist]

Twist, Marina, I bring my "thank you"!

🔗

Indo-chest, small lobe. Dried in the refrigerator (though not for the first time, but I didn't have time to photograph).

Made only minor changes.
Salt - 8% by weight of meat. I.e. 80g per 1 kg
Honey - 1 tbsp. l. per kg
Alcohol - 60-80 ml per kg, 20-30 ml of brandy per 50 ml of vodka
Pepper, a mixture of different colors
For sprinkling:
Smoked paprika + regular paprika 1: 4
Ground granulated garlic
Zira ground
Ground nutmeg

[A.lenka]

A.lenka, the beauty! and how long was it salted and dried?

and how long was it salted and dried?

Salted a day in a vacuum container. I turned it over once - everything is exactly as in the recipe.
Dried - maybe three days. Then they started trying. The first breasts were softer, the longer they dried, the denser they became. But it is not necessary to dry it to hardness, it is not tasty.

Marinated today ...

Thanks for the recipe! Tomorrow I'll go shopping. The recipe is too good! And tell me: is it possible later, after drying (or before drying) in the smokehouse for a little bit? So to speak, for natural spiritualization?

[Nuttison]

Nuttison, sure you may. Only without fanaticism in terms of heating.

I did about 4 hours with a cold smoke generator even before pickling, then rinsed. True, I did not feel much joy. In my opinion, the traditional way better more familiar.

[Countryman]

Countryman, hello, after marinating meat for your day and a half, do you wash it? Are you soaking? Paprika, as they do above, then not sprinkled? Air dried without gauze?