Electric dryer cabinet Travola KYS-333B

[Ilmirushka]

Ilmirushka, Ilmira, tomatoes - that's great, but will they have time?) I hope to wither the meat in 5-6 hours. I read about tomatoes, it seems like it takes longer, doesn't it?

[dGs]

dGs, Catherine, it all depends on the degree of curedness, tomatoes do not need a lot of time, they should remain soft and even a little juicy, and then pour them with hot butter with seasonings and garlic, and on a slice of black bread ... yum-yum-yum, such a sandwich and without meat eats in one second

[Ilmirushka]

Ilmirushka, thanks for the advice!! the next meat will be with tomatoes

Girls, I'm with the promised report !!! The breast is excellent. Marinated for a day, although the small breast fillet during this time salted more than the large pieces. I put them in the freezer, it will be hot weather to get the beer. Dried for 6 hours at 60 degrees. All my family members really liked the meat. I took the girls to work to treat them, as a result - two of them immediately ordered a dryer. I threw them a link to recipes for the dryer. And to myself I think: "Well, that's it, the girls are gone, they will fall into the same dependence on the site of the bread maker, as I do. This is a constant temptation with device novelties, that there is nowhere to put it, but I still don't have so many very necessary devices.


Damn, I just can't turn the photo (I photographed it on my phone)

Oh, Elvira, why turn it around. Such meat, that from whatever angle you look, I will pour saliva all over the keyboard.
But after turkey breast, our chicken is worse. But I don't come across something, maybe it will appear by the holidays, I really hope.

[madina71]

madina71, MadinaHere, and now I have turkey and duck breasts in line. And how many plans are there for the summer?

[elvin]

elvin, Elvira, CONGRATULATIONS! The result is excellent! Well, I would also like to congratulate you on your huge plans! and I giggle at those of your employees

[Ilmirushka]

Ilmirushka, Ilmira, Thank you . Now for a long time I could not go to the site of the bread maker, I even thought, did my colleagues really bring it down with their attention

[elvin]

elvin, Elya, tell me it is exciting? Not even a process, but exactly the expectation of the result, and then you want to stuff something else into it?
And I could not go to HP ...

[Ilmirushka]

Ilmirushka, Ilmira, Ah, then! I am now headlong into recipes for an electric dryer.

[Guys, girls]

Guys, girls, I ask for help. 1st pancake drying capelin turned out to be lumpy. I salted the capelin for 20 minutes, washed it, put it on trays in the dryer. The salting turned out to be also unimportant, for the future I will salt less. But the drying did not work at all. Dried for 35 * 12 hours. The top seemed to dry out, the tummies were softish, I decided that it would come in the refrigerator. I put it in parchment bags, stood it for a day, took it out, the feeling that it was completely damp, just didn't it drip. I put it back on pallets for 4 hours and set the temperature to 60 * 4 hours. Got dont understand that capelin is overdried, decaying into fibers, but with soft bellies. Well, this is already a past stage.
Now I'm trying to dry bream and ram. Withstood in salt under pressure for 3 days, soaked for 24 hours. Now I put it on pallets and, trying to prevent a bad drying experience, put 60 * for 6 hours. Your advice? Who dried the fish and how? Please correct my actions.

Dried for 35 * 12 hours.

And what is written in the instructions?
In the instructions for my dryer, L'equip IR-D5 Infrared Dehydrator, it is generally written that the fish should be steamed and then dried at the highest temperature + 60-70 degrees. So I sit and think, but how did the capelin steamed and then dried. But they dry until brittle ..

[Galina]

Galina, so my instructions say drying fish at 65 *, but I'm afraid I'll get boiled-dried fish, so I still put 60 *, although I really wanted to put 35 * (I was afraid). At least I dried duck breast for 40 * and I really liked its RAW-dried taste. Although the instructions also recommend drying meat by 70 *.
Now I want to take advantage of the experience of our Khlebopechkin residents, who have already dried fish in a dryer and they liked the result. Yes, and I'm sorry for both the bream and the taranochka especially.

... At least I dried duck breast at 35 * and I really liked its RAW-dried taste. Although the instructions also recommend drying meat by 70 *.

I dried the breast, but still 65 guards. Below is dumb. all the same this product is so ... well, dangerous or something .. Although chickens and geese are dried in the air ..
I probably dried the meat at 70 degrees, I don't remember exactly. but it was marinated powerfully so. it turned out very tasty. For what my husband is fastidious about such things and then ate with pleasure, and then told everyone in a row how delicious it was.

[Galina!]

dried the breast, but still 65 guards. Below is dumb. all the same this product is so ... well, dangerous or something .. Although chickens and geese are dried in the air ..
I probably dried the meat at 70 degrees, I don't remember exactly. but it was marinated powerfully so. it turned out very tasty. For what my husband is fastidious about such things and then ate with pleasure, and then told everyone in a row how delicious it was.

Galina!I will also try to dry the breast at 70 *. The trouble is that mine do not like chicken breasts, and there are no duck breasts yet. Then I will compare. But at 40 * it turned out exactly dry-cured meat, of course I marinated for 3 days.
Galina, and you did not dry the fish? Share the result, please.

Did you dry the fish?

No, I didn't. The fish in our area is tense. So no fish.

[Lyi]

Lyi, I had one experience, I didn't like the result very much. The second time I can't get myself together. I think we still need to find a good recipe. I dried the chicken breast (it turns out excellently) at 70 degrees for 7 hours, and "along the way" I put pink salmon on one pallet (they salted it themselves), and so it turned out to be not dried, but as if boiled. When I saw the fish in this state, I pulled it out, maybe I didn't need to do it, maybe I just didn't dry it out. Maybe the temperature needs to be lower, although they always recommend a high temperature, like for meat, so I don't know

[Ilmirushka]

Yes,Ilmirushka, at 65-70 * I would not recommend drying the fish. It turns out it is not clear that, for 6 hours at 60 *, it was practically cooked. We will hardly eat it, but for the purity of the experiment I decided to bring it to a dried state. After 6 hours at 60 * set the temperature to 40 * for 10 hours - not dry, still damp. Now stands at a temperature of 35 * I will dry until the victorious, that is, dried state. Then I will report in the photo. There will be information for thought for everyone.
Perhaps I will try to dry it at 35 *, but this will not be soon, I must move away from this negative. Yes, and you need to take 1-2 fish for a sample. And then I took the courage, immediately tested it on a good fish, bream, taranka. Such handsome "pigs were lying.
It's good that I immediately dared to put the duck breast at 40 *, it turned out yummy. So I am happy in success and spoiled so many fish.

[Lyi]

Lyi, duck breast at 35 degrees for how many hours did you dry?

[Elvira]

duck breast at 35 degrees for how many hours did you dry?

Elvira, see here post 1664
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=397515.1660
But, keep in mind that it turns out that it is RAW-cured breast. I liked it very much. She is like we love, it is RAW-cured, not COOKED-cured.

[Lyi]

Lyi, Thank you . I just want to get a dry-cured breast at the exit.
Do you think you can replace alcohol with vodka or cognac? : girl-th: There is no alcohol, and now it is impossible to buy it in the pharmacy.
Or then, in the absence of alcohol, replace part of the salt with nitrite?

[Elvira.]

Can I replace alcohol with vodka or brandy?

Elvira.Not sure. In my opinion, alcohol is more here for the disinfection of products, since we do not like nitrite salt.You need to take 2 times more vodka, and this is an additional liquid. Please note that I have practically no liquid in the container when pickling. The same was after 3 days of pickling. By the way, that's why I don't want to take the store breast, it has a lot of liquid in it. And cognac, in theory, should give an additional flavor, which may be beneficial, and the color will be darker, which is indifferent to the duck breast. Try it. Then share the result.

[Lyi]

Lyi, I'll probably try it all the same with nitrite, pickling for three days is somehow scary that the cognac will not cope

[Elvira]

I'll probably try it all the same with nitrite, marinate for three days as it is scary that the cognac will not cope

Elviraof course try it. But I can say that for Su_Vid I also marinate meat from 3 to 30 days, albeit in a vacuum-packed bag. Result. There is also no nitrite. This is also one of the options for pickling without nitrite.
Once I marinated without nitrite and alcohol for about 3 days, it happened by accident, there were no problems, but I have good refrigerators. And we do not tolerate nitrite at all, even to the point of a nauseating taste for us, although we eat store-bought meat and dry-cured sausage without problems. My son even threw out a bag of nitrite to avoid ... Good luck!

[Lyi]

Lyi, I don't have a vacuum cleaner either. There is a good fridge, but still somehow scary. I always add nitrite to ham, I like it more with it.

[Elvira]

I don't have a vacuum cleaner either. There is a good fridge, but still somehow scary. I always add nitrite to ham, I like it more with it.

Elvirathen no problem. Do with nitrite. But then you need to adjust the amount of sugar, in my opinion, nitrite is partially neutralized by sugar. This will already be a different pickling recipe, look, I saw a pickle with nitrite in one of the girls. Maybe Kubanochka? Or who else? Our Khlebopechkin residents with nitrite have a lot of such recipes for pickling. Good luck!

I copied from my instructions ..

Meat, fish and chicken
Meat and fish must be dried at the highest temperature,
installed on the dehydrator.
Meat Tenderloin of your choice Preparation Test
Lean Beef (lean)
tenderloin: rump, sirloin,
flank.
Cook like a stew until
readiness. Cool down. Delete
all the fat. Cut into cubes or
straws. Season as desired.
Must be
brittle.

A hen
or
turkey
White meat Steam or sauté.
Refrigerate. Remove grease or solid
the skin. Cut or tear into
pieces or cubes 1.3 cm thick,
5 cm long. Season as desired.
Must be
solid.

Fish Lean (low fat)
fish: sea bass, haddock,
pike, sea bass,
halibut, cod, perch,
flounder, whiting.
Clear the fish by cutting off the head, scales
and bones. Steam fish without
oils. Cool down. Cut into pieces
about 5 cm, no thicker than
1.3 cm. The fish must not contain
bones or skin. Can
season with paprika, salt, pepper,
onions and garlic powder or
other seasonings before drying.
Must be
brittle

[Galina]

Galina... In my instructions it is also recommended to dry the fish at 65 *, which turned out, I will show the photo later. Yes, and I cook Sous-Vid meat at this temperature of 65-70 *, as a result I get perfectly cooked boiled meat. That is, this is a recipe for boiled dried meat or jerky made from this meat, but I want RAW dried meat. After all, both meat and fish are dried at normal room or outdoor temperatures, that is, somewhere not higher than 35 *. This is what I am trying to achieve in my dryer. The meat turned out well, but with the fish "puncture".
In my opinion, they are at least reinsured in the instructions.
If I still experiment with fish, then one of the options I will try out cleaned and gutted fish. But it will not be soon.

As I promised, I am exposing my unsuccessful experience in drying fish. Salted for 3 days in the refrigerator under pressure, then soaked it for a day, there are no complaints about salinity. Dried for 3 days without a break; of which 6 hours at 65 *, the rest of the time at 35 *.Shortcomings that could have been eliminated earlier: allow the liquid to drain after soaking and dry the fish more with paper towels. Perhaps (), less time to keep at a temperature of 65 *, I'm not sure. Perhaps I will try again, but not soon. I did not like. Or you still need to think a lot about the drying process. I did not specifically wipe the fish and did not try to improve its appearance. It looks ugly, but, oddly enough, it tastes edible, reminiscent of fish chips.
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Well, a bad result is also a result. The scope for creativity is open ...

[Lyi]

Lyi, but it seems to me that very much even nothing, especially in the lower photos, there is a really dry fish. Well, tell me what you didn't like! Sat down to hear

[Ilmirushka]

Ilmirushka, to taste it turned out like a boiled-dried fish, that is, it breaks down along the fibers. Imagine if you boiled fish and then dried it. If anyone in the know before the sailors, submariners were given fish dried in cans for rations (very tasty), but if it is stored for a long time, it dries up and in a distant, distant approximation, something similar to the result is obtained.
But I would like to get that taranochka or bream that fishermen sell on the market, elastic, not overdried. Well, you can experiment for a long time to get the desired option.

[Lyi]

Imagine if you boiled a fish and then dried it

Lyi, so I had the same result - boiled-dried, I tried to dry 1 pink salmon carcass for a sample. And I want a real dried fish. That's why I was waiting for your experiments. My husband dries fish stupidly on the balcony in gauze curtains, I hate it, and the smell and muuuuh - the swarm swirls. And the heat on the balcony is decent, in the sun above 50 degrees it fries! Why it doesn't work in the dryer - I don't understand. There are salted perch in a saucepan, you need to somehow tune in to drying, and after waiting for you, now I don't know at what temperature to do it ...

[Ilmirushka]

There are salted perch in a saucepan, you need to somehow tune in to drying, and after waiting for you, now I don't know at what temperature to do it ...

Ilmirushka, in any case, be sure (!) the fish must be well dried with paper towels when laying in the dryer. Options: Dry with the dryer door open for better ventilation and for a maximum of 1 hour 65 *, the rest of the time by 35 * until completely dry, or even immediately by 35 *. Try 1-2 pieces at the beginning, let the rest lie in a saucepan, then you will put it on for more soaking. I really regretted that I immediately decided to dry the whole batch, otherwise I would have experimented too.

My husband dries fish stupidly on the balcony in gauze curtains, I hate it, and the smell and muuuuh - the swarm swirls

Soak the marleka periodically in vinegar solution. Helps with flies.

[Lyi]

Lyi, well, and those fish that are larger in the lower photos, are they normally dried, or are they also boiled?

Well, and those fish that are larger in the lower photos, are they normally dried, or are they also boiled?

They are also boiled, but less. It is embarrassing when drying that the fish remains soft for a very long time, and then immediately overdried. That's why I offered one of the options to dry with the door open.
And do not forget to turn them over every hour when drying, and immediately, otherwise they will stick and then break. This was such a bummer for me on a small fish.

turn them every hour when drying

well, let's try to dry.

[Ilmirushka]

well, let's try to dry.

Ilmirushka, good luck !!! I'm sure everything will work out and you will find the right drying mode !!!

find the desired drying mode

if ..., then of course I'll be brought in like a madman with a victory!

In my personal opinion and experience, an increased t * is not needed for drying fish. I, too, once followed the recommendations from the instructions for the dryer and received a dried-boiled roach. But they have always dried fish in the open air without problems and the cost of electricity. After all, all parasites, if any, are killed during prolonged (at least 3 days) salting.



Therefore, we can safely install cold airflow to accelerate drying and wait for the desired result.

[Ivanovna5]

Ivanovna5, Anna, Thank you.

[Ilmirushka!]

Ilmirushka!Eureka!!! I think I understand what the problem is. The fish does not have a natural outflow of liquid when it lies on the pan, since the skin immediately becomes tough and does not allow the brine that has accumulated inside to drain. It must be hung by the gills or tail, eyes and dried in an upright position. I would suggest something like a paper clip for a small fish, threaded with one end into the fish's eye and the other, clinging to the pallet located at the very top. Or you will have to weave something like a wire mesh and hook a fish to it if it is large enough. Therefore, I intuitively felt and I constantly wanted to get rid of the liquid, once again dry the fish with paper towels. Therefore, while the liquid accumulated in the abdomen has time to dry, everything else is already dry. At the bottom, where the liquid will drain onto the pallet, put a plastic backing for the pastille. Now I'm sure everything will be fine with drying. It's a pity that I have no fish left. I'm sure now everything will be OK and you won't need a high temperature and an open door. Go for it !!! Then you will share with us the result, just in more detail. Good luck !!!

But they have always dried fish in the open air without problems and the cost of electricity.

My dad caught perches and roach, salted dry salting with salt for 1-2-3 days, it depended on the size of the fish - both whole and gutted and even peeled, tried everything.
And the most delicious - whole little fish when, all the taste inside, the meat is already transparent, the smell is breathtaking, while you clean - you will come out with saliva. And suck the Swim bladder, and if you come across caviar - ooo ...
My childhood was so fishy. Then they lived next to the Iset River, 50-40 years ago it was still a river-river, good.
I dried it on a wire, passed it through the eye sockets, threw it over with gauze, I don’t remember how that fish was hanging, I didn’t have time for that.

But I would like to get that taranochka or bream that fishermen sell on the market, elastic, not overdried.

you just need to dry for a long time, tediously, persistently at 35 ° until the desired degree of dehydration is achieved. The process is identical to natural drying, but relatively accelerated by a fan.
And there are no miracles - withering whole fish in 6 hours.

elastic, not overdried.

it's just that fish that dries for 3 days on a free breeze in the shade, it not only loses moisture, it also ferments, autolysis occurs, therefore elasticity is acquired and this taste is not just dry fish.
A little fish began to "spoil" - and stopped like blue cheese, like curdled milk - it seems that the product is not fresh, but delicious.

Finally, I mastered it ... all my hands did not reach ... everything was going ... And so I did, chicken fillet and turkey fillet! Delicious!!! And all Ilmirka is to blame ...

And all Ilmirka is to blame ...

Yes? Oh, how glad I am at the end, and ELENKA moved forward !!!

[Helen]

Helen, very nice. I thought it was some kind of expensive fish, not chicken.

[Anna67]

some kind of expensive fish,

Anna67, Anna, but what kind of fish there could be seen! The chicken is the chicken!

[Ilmirushka]

Ilmirushka, expensive sturgeon type I do not remember which one - as a child they bought a sandwich with a fish, apparently hot smoked, at the Philharmonic. Such neat slices.

[Anna67]

Anna67, Anya, sturgeon looks like this