Balyk "Delicacy" chicken fillet

Expect a full report by Monday. By technology and results.

We look forward to!

[about aromatization]

As I have promised, about aromatization.

It so happened that on November 21, just on Mikhailov Day falls on DR Mishuni, one of the main members of our warm company from time immemorial https://Mcooker-enn.tomathouse.com/s-image/2115/z/zemljak/men_tales.shtml. It was decided to meet on Sunday (the one that was yesterday). In the bath. And even a week before the gatherings, they clearly hinted to me - you have sandwiches with your signature fish .
On Wednesday, November 20, I went to Khimki "Prayed" place behind the salmon. Then it dawned on me. What if at the same time to arrange a dried chicken under the fish? And give the peasants. Like that old song:
"... and so that no one will guess ...."

The kid said - the kid did.
In addition to the planned two kilograms of frozen herring, I bought three chilled chicken breasts. I salted a couple of them according to the recipe for homemade ones, and over the third I began to exasperate.
First, I filled it with frozen herring in a baking sheet and left it to thaw for a day. By the evening, the herring thawed, I butchered it, but it was too late to prepare the marinade. Therefore, I again covered the breast with herring, now thawed and butchered, and this time I carefully laid it on all sides and left it to fill with fishy spirit for the night.

In the morning baboutI sent most of the fish to the marinade, and spread a few of them like a butterfly and put the prepared breast, grated with salt and other spices, in them. No cognac this time. I spread it from below and covered it on top.

In the fish, as in the leaves.
A day later I took it out, washed it and sent it to the regular drying mode.
It's time to get ready.
Well, I made sandwiches with herring, as usual. Didn't even take pictures. Like these, only without tomatoes - you can't really bring it to the bathhouse with them, even in a box.

And with fish-chicken made too unpretentious.

Moreover, I somehow did not calculate with home-made bread from KhP - it was enough for less than half of the breast. Remaining on the official "Ukrainian" mounted. And no seasonings on them, so as not to knock off the taste;).

***************
Herring sandwiches went off with a bang. As always. Then someone became interested - and this - what kind of fish do you have? I darkened as best I could. Was cut off by indistinct phrases, like - "You were deceived, these are Shanghai leopards", "the best fish is sausage" and so on. Then he admitted that it was a chicken. The general reaction was regretful. What didn't you say before? We would then taste it thoroughly and tasting, and not just as a snack for beer. And now she is gone. However, the product received approval. And the order again to make the same at a suitable occasion.
Such is the result of a joke.

In my opinion, nevertheless, for a real imitation of the fishy smell, she did not get a bit. There is still work to do. Although that it was a fish - no one doubted.

[Countryman]

Countrymanwhat an original solution, not a standard solution! I would also like to try such a sandwich!
Thanks for sharing!

In my opinion, nevertheless, for a real imitation of the fishy smell, she did not get a bit. There is still work to do. Although that it was a fish - no one doubted.

There is no limit for perfection!

Marinochka, and I, with gratitude, turned out to be very tasty balychok. Wondering how long it can be stored?

[Cvetaal]

Cvetaal, what a beautiful cut in the photo, straight with a tear! I am glad that I liked it. Eat for health and with pleasure!

Wondering how long it can be stored?

For more than three days, the balyk has not stagnated for me, so I have no experience of longer storage.It seems to me that it is optimal to make such a portion in order to eat for five days, I would not risk storing it longer.

Marina, thank you for your rating and quick response. Yes, it is so tasty that it won't last even three days, I just thought about NG, but since the labor costs are minimal, I won't bother to cook it much in advance

I thought about NG, but since the labor costs are minimal, I will not bother to prepare it much in advance

Exactly. There is not a lot of hassle with it, so it's better to guess the time so that the product is as fresh as possible.

I made according to this recipe. I just didn't add honey, I spied it on another site, it's very tasty, really everyone asks what kind of fish. Did it more than once, it is stored perfectly 2 weeks, do not worry.

[santorini]

santorini, thanks for sharing your experience! I'll keep it on mind.

Tell me, where can I buy smoked ground paprika? Thank you.

Girls from Ukraine, I bought smoked paprika, or rather, my son himself traveled to Troyeschina in Kiev at this address. The paprika is great

🔗

[Marishenka]

Marishenka, thank you very much for the recipe!
True, I did a little wrong initially. It turns out that smoked paprika had to be rubbed after the brine, and I stirred it with it. And then I had to do it right again.
To taste .... interesting, unusual ... in general, neither fish nor meat.

Wow. beautiful as .. Tan, and what is this smoked paprika? and where is this sold? the first time I hear about this

[Tanyush]

Wow. beautiful as .. Tan, and what is this smoked paprika? and where is this sold? the first time I hear about this

Tanyush, so I gave a link in the previous post

Girls from Ukraine, I bought smoked paprika, or rather, my son himself traveled to Troyeschina in Kiev at this address. The paprika is great

🔗

I did not immediately decide on such a dish. But she dreamed constantly.
I don’t have chickens, so I bought the breast, thawed it, and then according to the recipe.
Excellent! Have gone in an instant!
Twist, thank you so much for the wonderful recipe! I will certainly do balyk.

[Tanyusha]

Tanyusha, the balychok in the photo is directly lit! Very beautiful!

To taste .... interesting, unusual ... in general, neither fish nor meat

Yes, it is not always possible to guess what it is made of the first time. They promised me a good homemade turkey for the holidays, I want to try to make a little out of it for comparison. I will definitely unsubscribe about the results of the experiment!

Galina, I am very glad that everything worked out and I liked it! Eat to your health and enjoy!

I did not immediately decide on such a dish. But I dreamed constantly

Itself for a long time could not decide! And, as it turned out, everything is not difficult at all! And the process delays - I have already made the pork, and the fish is in the cooking process

Marina, did you make pork according to this recipe?

Yes, I did. True, with a slightly different set of spices, but the principle is the same.
Here you can see how it all happened.

Marish, I have pork in the plans. I'll try a bit to start with. Balyk from the breast will definitely be on the festive table, and if there is also pork, I will surprise the guests.

Here's what happened.

I, if you count from the very beginning, have already wilted 12 breasts. 2 times 3 and 3 times 2.
Today I salted three more. I picked up, as planned, for the third time the spices for myself. And under what is at hand.
The main difference. I put less salt. Only 8% of the weight of breasts prepared on fillets. I add granulated sugar by weight one and a half from the salt. I don't use honey and brandy.
Further hot red pepper, red sweet, black cr. grind, coriander, ginger, mustard seeds.

I put everything together with salt and sugar into a large cup and mix thoroughly with a spoon.
Then, little by little, I pour the mixture out of it onto the bottom of the bowl, take the breast, cut in half, one by one, and roll it down properly with pressing. Then I add more to the bowl and move on to the next one. After crumbling all the mixture still remains. I pour it when folding the salted ones. Three below, three more on them.The liquid begins to stand out after an hour, and after three it covers all this almost completely. I turn it over in 6-7 hours.
After a day, pour the liquid through a strainer. All the spices remaining in the strainer I scrape from it to the bottom of the bowl, the one where it was salted. I roll the breasts into them again and leave them for another half a day.

Then I hang it over the sink, and then hang it over the battery (15-50 cm, as it fits) near the open window for a day. This stage is very important. I noticed that after it, the breasts acquire completely different properties, first of all, in terms of sensation, in terms of organoleptic properties. (And they also become darker than when you dry them immediately in the refrigerator.) Well, in short, I liked it so much. But I will not stand on my own to death.
Hang for 24 hours, and then in the refrigerator. I stuck an additional shelf-lattice there, with a gap of 5 cm from the next, so right on it and without any wrappers. More than a week have not yet been stored. Here the appetite is sated, then ...

And I have 2 breasts prepared for a sample! Yesterday I took it out of the brine, washed it, wiped it off and put it in a rag on the wire rack in the refrigerator. And today I rubbed it with this seasoning for chicken, I really like it for its naturalness and taste. Its composition: powder of paprika, curry, coriander, dried onion, tomato, basil, dried garlic, red hot pepper, ginger, cinnamon, white pepper, caraway seeds and nutmeg.
🔗
I put it back on the wire rack in the refrigerator.

I'm going to do the same and there were a few questions
Isn't it scary to eat raw breasts from a regular store, and not from the market?
And, do you need a breast on the bone or a fillet?

She took fillet, boneless and skinless, in the store. I didn’t do it for a long time, because I also didn’t know how dangerous it is to eat raw meat. And then I thought that salt and cognac would do their job and kill all the nasty things (I want to think so). And now, how many have already reported what they have done and everything is in order.

[izumka]

Thank you, izumka, for your help!

Isn't it scary to eat raw breasts from a regular store, and not from the market?

Cowards don't play cards! (c).
Better yet, use a store you trust. Moreover, you do not just trust, but on the basis of your own experience (see again the first phrase)

And, do you need a breast on the bone or a fillet?

I take on bone and skin, I process on fillets myself.
***********

In "Dixie" a similar contraption, but in a vacuum package, goes for 360r / kg.
So it makes sense to do it yourself.

[Countryman]

Countryman,
I don’t have such shops yesterday that I bought it at lunchtime in Auchan, so I will do it)

I take on bones and skin, on fillets I process myself

Well, I do that too, but I'm tired of a bunch of chicken skeletons in the freezer - the family loves very chicken sausages

[Countryman]

Countryman,
Well, I do that too, but I'm tired of a bunch of chicken skeletons in the freezer - the family loves very chicken sausages

There is such a thing. Worked out a way.
The bones must first be broken and dried out of the chicken "fuselage" so that it takes up less space in the freezer. And then, when a lot of them accumulate, adding meat legs makes an excellent jelly. Only then do not forget to filter the fragments of bones from the broth through a coarse mesh.

[Galina Era]

Galina Era, thanks for the photo! Balychok is already glowing!

Countryman, I'm glad that your recipe stuck! Thanks for sharing all of your recipe improvement ideas. : girl_curtsey: I'm sure this information will be useful to someone.

Well, in short, I liked it so much.

And this is the main point!

And today I rubbed it with this seasoning for chicken, I really like it for its naturalness and taste. Its composition: powder of paprika, curry, coriander, dried onion, tomato, basil, dried garlic, red hot pepper, ginger, cinnamon, white pepper, caraway seeds and nutmeg.

Cool combination! I think it will turn out great !!! izumka, I will wait for impressions!

Isn't it scary to eat raw breasts from a regular store, and not from the market?
And, do you need a breast on the bone or a fillet?

Antonovka, I myself have not taken up such recipes for a very long time for the same reason.Therefore, I stopped at the option where alcohol is used, because it is capable of destroying many bacteria. Plus, it enhances the flavor and texture of the finished product.

And, do you need a breast on the bone or a fillet?

I just took a filet, boneless. You can use both store fillets and good domestic chickens, the ones we usually buy for roasting.

Girls, I hope everything will work out and like it!

I apologize for the stupid question, but how or on what do you hang the breast at the last stage?

[Twist Marina]

Oh, but I forgot to report and put a plus.
Twist Marina, thanks a lot for the recipe. Vkusnaaaaaa To dry in the refrigerator for the second portion. The first time I did it with cognac, the second time I did it with vodka. This one will be for the New Year, tomorrow I'll buy more, just in time for Christmas it will arrive.

I apologize for the stupid question, but how or on what do you hang the breast at the last stage?

I had brand new laces lying around, I hung the meat on them in the refrigerator by the rack shelf

I had brand new laces lying around, I hung the meat on them in the refrigerator by the rack shelf

I hang, for pieces of flexible radio-wiring wires. From the work of the trophy harness. I pierce the meat with an awl, thread the wires through the open window. For a day.
And in the refrigerator I inserted an unused shelf. With a small gap (5 cm) from the other. Then I lay them on it to ripen.

[Oksana]

Oksana, I just pierce the breast with a darning needle with culinary thread threaded into it, I make the loop of the right size and hang it.

Angelica, I am very glad that everything worked out and I liked it! And I am very pleased that the balychok will be on the festive table too! Eat to your health and enjoy!

Marinochka, we tested it today, I liked it very much, I will do more!

Oh, what a beautiful photo !!! Pieces of flower petals resemble and themselves ask to be in your mouth!
How glad I am that the balyk liked it and the recipe will take root in your family!
Thank you very much for your trust and great photo report!

[Twist]

Twist,
Marin, I made a balyk - it turned out cool and unusual. I just peppered it. I wonder if you keep it in the refrigerator on a wire rack and in a rag, will it become drier? For some reason, I see him drier, but I'm afraid while I’m dying - will it not deteriorate?

Feel free to hang it up, it will "come" literally in a day and become drier. See if the texture suits, then it is best to wrap in baking paper and put in the refrigerator. And if you want even drier, then let it hang longer.

[Marine]

Marine, with me on "you", if possible
I kept it in the refrigerator for 48 hours and kept it in gauze. Lies on the grate - that is, air passes from all sides)

I would still hang at least for the night on the loggia near the half-open window, or in the kitchen by the open window. The taste, in my opinion, will get better.

Marin, with me on "you", if possible

Agreed!

I cannot go to the loggia - I have flowers there (they will freeze) and I cannot go to the kitchen by the window - the dog will freeze. Bekkushk will have to take and hang the remaining 5 sausages in his room

Thank you friend!

Yeah ... and how to choose in such situations But, I think, the dog will be delighted with the opportunity to be closer to his beloved mistress

The breasts turned out to be delicious, everyone liked them, they dried them on the loggia on the grate. Now I want to try pork or beef. Thank you for such a simple recipe, and most importantly delicious!

[Love]

Love, I am very glad that the balyk came to taste! Pork loins are obtained using this technology, and beef can be tough. If you do, it is better to take veal tenderloin.

Thanks for the recipe, very tasty, beautiful, simple.
I made 380 grams of chicken, took 75 grams of salt, it turned out very salty ((I want to try with less salt, do you think it will cook?

And another question, can you make duck meat according to this recipe? Tatyana has a recipe, but there it must be prepared for at least 12 days.

[Twist]

Twist,
Marin, I forgot to unsubscribe with these holidays - I added the fillet in the refrigerator - I liked the dried one a little more. Yesterday I found a small piece of withering in the refrigerator - it was so dry that I gnawed on it - in general, the class It reminded me of some basturma, I would still like to pick up spices for basturma: girl-th: And the boys liked it more a few days ago - average dryness Today I will make a new portion!

Today I also hung out to dry. On the window. Already lost count, yet again. Probably for 20 pieces passed.
Salt, however, I put less - only 8%. And add the same amount or a little more sugar. It draws water perfectly. Spices for yourself. I picked them up and, in order not to forget, not to get lost, I just put these bags in a box in a separate place. As it becomes empty, so the next one in its place.
I don’t even look at the recipe, everything is on the machine.
In short, I came to taste.

[Svetlana]

want to taste with less salt, do you think it will cook? As I understand it, since there is alcohol, then if I reduce the salt, then there will be nothing terrible?

SvetlanaI think it is quite possible to put salt and a little less. Or vice versa - increase the amount of honey. I would try both and choose the one that tastes best.

And another question, can you make duck meat according to this recipe?
Svetlana, based on this recipe, you can certainly make duck fillets. But both the pickling time and the drying time will definitely be longer. This has to be tried, it will simply not be possible to repeat this recipe.

Antonovka, it's great that everything worked out and I liked it! And then I was worried!

I liked the slightly more dried one more.

This recipe, in my opinion, is so good that it allows you to make changes based on your own taste preferences. Of course, do whatever tastes best for you!

Countryman, very, very glad that the recipe stuck !!! Cook for your health and eat with pleasure!

Well, since I am just the kind of people who "can never sit on f * exactly" , then today I conducted such an experiment.

I took one half of the breasts that had been lying in the cold for three days, and before that dried (wrapped in PE bags) breasts, and tried to make chips from it.
I cut it obliquely thinly and put it in the trays of the dryer.

Turned on medium heating.

Two and a half hours later I took off the ready-made ones.


Vkuuusnyeeee!
A little bit of salt still needs to be reduced. When they dry out, they dry out more, therefore the salt concentration increases.
I think salt should be given up to about 1/20 of the original wet weight.
And it will be the very thing.

Such an interesting and unusual recipe: girl_dance: I just want to cook it

I want to try to make meat! I have never dried meat, so I apologize for stupid questions!
If the temperature on my balcony is about +7 at night, and +12 during the day and it is very humid, then what should I do - hang the meat on the balcony at night, and put it in the refrigerator during the day? Or just put it in the refrigerator?
Thank you.