Dried chicken breast

Dried chicken breast

Category: Cold meals and snacks

Ingredients
chicken fillet	480 gram
nitrite salt (without it) ***	4.5 grams
table salt	2 tbsp. spoons
cognac	80 gram
spices (ground paprika, ground black pepper, mixture of peppers, ground red hot pepper.)	the right amount
twine

Cooking method

• Mix salt, brandy and spices. Wash the chicken fillet, dry it, coat on all sides.

• Put part of the mixture on the bottom of the dish, fillet on top and pour the remaining mixture. Cover and refrigerate for at least 24 hours. I had two.

• We take it out of the refrigerator. We take out, rinse and immerse in cold water to soak. I soaked for 2 hours, changing the water every 30 minutes. If your fillet stood for a day, then an hour is enough.

• We take it out of the water, soak it very well until dry. Coat again with a mixture of paprika, chili and black pepper. Now you can do it in different ways. You can wrap it in cheesecloth and put it in the refrigerator for at least a week, turning it over every day. I hung it in a closet, which has forced ventilation at a temperature of 16-17 degrees for four days. I did this and that. I didn't notice much difference.

• Like this.
• 
• Today I took off one half to the table and cut it. The meat is transparent, cut thinly, dense, but very soft. Doesn't stretch. Chews effortlessly. Salty, spicy taste. Crazy smell! The other half is still hanging. I think I'll try to make it drier (if it survives)

The dish is designed for

2 fillets

Note

You can not use nitrite salt. I did it without her. If not using, then increase the amount of cookware.

Happy Birthday

A very beautiful breast turned out.

[Angela]

Angela, well, class breast! I will definitely do it myself.
And happy birthday !!! again.

Breast is of course class! But I can't take my eyes off the dry-cured sausage next to the hanging breast ...

Angela, Hello, tell me please, can you just hang it in the kitchen?

What a delicious breast. Thanks for the recipe. Mom has an anniversary soon, I'll try to do it.
Only I have a question - why soak the breast after salting?

[Tatyana]

Tatyana, Fenya, Natalia, Inna, thanks girls for congratulations and attention to the recipe.

but can you just hang it in the kitchen?

Oksana, I have not tried, but people who make dry-cured sausages hang them on the cornices near the window, but so that the sun does not fall on them. You can wrap it in cheesecloth and simply put it on the shelf in the refrigerator. Will be longer for a couple of days. You just need to turn it over every day. I did that too in the summer.

But I can't take my eyes off the dry-cured sausage next to the hanging breast ...

Natalia, well, this is that sausage hanging that you and I discussed in PM. Dries up from September 23rd. A couple more weeks and "the key is in our pocket"

Why soak the breast after salting?

Inna, the breast should be well salted in order to kill the various byak, if any. And if it is salted in a large amount of salt and for a long time, then it has gained such an amount of salt that, if not soaked, it will be impossible to eat it.

Very tasty and beautiful! But have Twist quickly, without soaking, and it still smells like honey ...

I made Twist with honey according to the recipe - it didn't suit my husband, he said it was sweet, I bought the breast - now I will make it according to this recipe, it looks, of course, very beautiful

[Tatyana]

.

But Twist has it faster, without soaking and still smells like honey ...

Tatyana, well, these are two different recipes, albeit similar. There are a bunch of them on the Internet with and without soaking. With different amounts of salt and ways of further cooking.For me, it's better to soak it than to catch a stick. For this, I also added nitrite. You can eat earlier, but for me it's still damp. The smell of raw meat is heard.

[powerful preservative]

I cook in salt, no soaking

Salt is powerful preservative , pulls out all the byaki from meat

[Tannyush,]

pulls all the byaki out of meat

Tannyush,here I am about that. For me it is so salty without soaking. But who, as he loves. thanks for the link.

[Tannyush,]

Tannyush,here I am about that. For me it is so salty without soaking. But who, as he loves. thanks for the link.

Angela, good health!

Thanks Angela for the answer. I went to the store for brandy and gauze. I'm going to cook today.

[Oksana]

Oksana, I'm waiting with a report!

Thanks for the recipe, I took it to the bookmarks, Happy Birthday !!!

[lettohka ttt]

lettohka ttt, thanks for the compliments! Use it to your health!

[Angelchik]

Angelchik, straight drooling out! I'm going to get a chicken today ... eh, but I planned today not to even stick my nose out of the house
Py. Sy. Your cellar is purring - I'd hang out there
Oh, my brandy ran out ... Can I replace it with vodka? : -X Reluctance to open a new bottle, again it will be a hundred years old

Oh thanks!
We sell this thing under the name "pastorma". Dear, infection! The entrance is eaten. Now I will know how to do it.

[Tanyukha]

Your cellar is purring - I'd hang out there

Tanyukha, come and hang out. Only the sausage will dry out!

I ran out of cognac ... Can I replace it with vodka?

It is possible or with some balm.

will stand again for a hundred years

Here I also have it, open from the winter. I bought it specially for such purposes. On the DR I drank 20 grams from there. And truncated!

We sell this thing under the name "pastorma"

Sinica76, she needs beef. I'll try to do it. There were already plans!

[ang-kay]

ang-kay, Angela, gorgeous breast! We must do it unambiguously! Can you link to the sausage? I think the people will be interested.

[Ilona]

Ilona, thank you very much. You need to do it for sure!

Can you link to the sausage?

On what? For dry-cured? Or another?

On the one that hangs next to the breast, a completely swooning sausage, that's really a handbag!

[Ilona]

Ilona, tyk she is in the process! It will work out, you will give

Angela, be kind, then kick me in the direction of this sausage, God forbid, miss the masterpiece! In general, since your cellar is not available to me, I’ll go to your recipes for tasty treats!

[Ilona]

Ilona, well, you just embarrassed me! : girl_red: I don't know if it will work out? I never did. I read the theory, recipes with NatalyMur consulted, she already did this. Collected everything, it seems to me, the best. I myself am worried that everything in the sausage is enough, so that it dries out, does not turn sour, the right mold will go if it goes. I will definitely show you later, I will share my impressions if everything goes well. I will, of course.

I'll go to your recipes for tasty treats!

Use it, to your health, if you like something.

I will definitely show you later, I will share my impressions if everything goes well. I will, of course.

And i will wait
Angel, do you buy special culture for dry-cured special culture? Well I'm talking about the correct mold I'm sorry I'm running in front of the locomotive

I bought and applied. But culture went in the heat, I'm afraid that died the right bacteria died. ... Although the supplier tied ice. Maybe not quite correctly applied? Where they write what to dilute a little in water, and where they write that it is easy to mix and add with spices, and it happens that just add to the spices and salt. : girl-q: How right? Mixed in simply. Cultures should start the process faster. The sausage dries faster. We'll see. So far, only 15 days have passed since September 23. For people who used cultures, the sausage dries up in 20 days, if my memory does not fail me. The process will take longer for me. So I think: "Are bacteria working or not?" But there is no mold yet.

Angel, it’s me being clever - I’ve read a lot of ki and thought about it myself. I did it a couple of times dry-cured without any crops there, but here I read and got scared of the infection. Somewhere else there was about the use of yoghurt sourdough in sausage, but I can't find it. I am still mastering the theoretical part more. Although I am not leaving practice either.Yesterday I made a ham knuckle - delicious and pink, and before without nitrite salt it was not so beautiful. In general, my head is spinning - and I really appreciate your experience!

I also read about the leaven. In my opinion it's in the same place. I realized that they did not advise her very much. Again, you need to know if they are dead there. These are all living microorganisms. Nitrite infects and kills. Without it, it is undesirable to damp, although people do it with table salt.

and before without nitrite salt it was not so beautiful. In general, my head is spinning - and I really appreciate your experience!

With nitrite it is more beautiful, safer and definitely tastier. What an experience! First time doing it. I've done this breast many times, but my husband just said that he liked this one! Nitrite! And all the time he said that salty smells strong, damp. I can see the difference myself.
Have you been in my store on this site? Maybe you need something? And again, if you order cultures, hang down.

[silva2]

Thank you, my dear, for the answer. I'm waiting until it gets a little colder, and the father-in-law will slaughter the heifer and the pig, the meat will be their own, and then .... I want to make dry-cured yummy from my meat. In your store - of course I was, and I will go! It's just that I a little earlier on the advice of our silva2 I got salt, and a gut of collagen (I was hungry - for all the money), and I have a whole box in the freezer full of natural guts. And I will also be interested in special sets of spices, I think About bacteria - I understand. Maybe pharmacy yogurt in granules will be livelier?
Yes, I did the knuckle this time with nitrite - it's tastier, definitely, and the color is absolutely gorgeous, my husband appreciated

[Can you replace cognac with homemade good strong wine?]

Thanks for the recipe!
Tell me Can you replace cognac with homemade good strong wine?
Just for the sake of 1 sample I don't want to buy good cognac. And I don't want to buy a bad and cheap one either.

[Elena]

Elena, alcohol helps to dry faster evenly, displaces water from the middle. And of course it is an additional sterilizer. I know that you can replace cognac with various tinctures, balms, whiskey. I would not risk replacing it with wine, even strong one. : girl-yes: And in the kitchen a bottle of cognac never hurts, then in the cream you need, then somewhere else. And I don't buy expensive for these purposes.

And in the kitchen, a bottle of cognac never interferes, then in the cream you need, then somewhere else. And I don't buy expensive for these purposes.

Likewise! No, I don't pour moonshine into the cakes, of course, but I take inexpensive alcohol. And if even before that you watch the programs about fake brandy, you will definitely go to samzhen
Angelchik, I finally got ready for the breasts! And I completely forgot to ask you - what's the point in adding both ordinary and nitrite salt? Maybe just put one nitrite, just reduce the amount? (in secret - when I was making a roulkin roll - I didn't weigh anything, I was too lazy to get the scales, I was in a hurry - I just salt it with nitrite, but a little less, because it is saltier, it seems. As a result, it turned out to be an excellent, moderately salted ham

[Tanyush,]

Tanyush,I only saw in one place that nitrite was added. Salted for safety and the taste is better, I can say with confidence, because I did it in a different way. And my husband said that this is much better. I myself thought about one nitrite, but the main thing here is not to overdo it. It's still chemistry. It seems to me that if you use one nitrite, you need to soak it in brine. Quickly I looked in the net how to do it, but I could not find it (I mean the concentration for the brine).

just salt with nitrite, but a little less, because it is saltier, like. As a result - an excellent, moderately salted ham turned out

Although they say that it is impossible to shift it, or rather it is possible, but it will be impossible to eat, because the product will be salty.

[ang-kay]

ang-kay, it is clear, thanks, I will look at the cognac.

You are also from Ukraine - write, what brand do you buy, because we do not drink (only homemade wine, and even then rarely), and I have absolutely no experience in choosing brandy. So as not to take completely byaka, because.everyone has their own understanding of "inexpensive" may for someone and $ 20 inexpensively, but for someone it will be expensive.

[Elena]

Elena, we also do not drink at all, so for me all alcohol is completely on one "face": girl_haha: I bought the usual brandy "Shustov" for 40-something hryvnia at ATB. True, he was then on the action. I think that it did not really rise in price.

everyone has their own understanding of "inexpensive" may for someone and $ 20 inexpensively, but for someone it will be expensive.

I completely agree. It's expensive for me. I'm sorry to waste money on alcohol.

Thank you, I'll look tomorrow Shustov.

Although they say that it is impossible to shift it, or rather it is possible, but it will be impossible to eat, because the product will be salty.

So I read about it, that's why I bother with stupid questions I'm clever, like
Flax, I take cognac, which is cheaper in the store, and I don’t bother, I don’t drink it - well, I consult with the sellers which one is better. I don’t understand the sorts of vodka either - for all Sabantui holidays I consult with “knowledgeable” people beforehand. For a husband at work, for example, men's preferences change frequently

Tomorrow we will try

Yesterday I wanted to buy a homemade broiler breast - but I came to the market a little bit later ... they were already ugly. Tomorrow I'll go back to the city, maybe this time I'll be lucky. I really want to try this recipe.

[Elena]

Elena, I take the usual "Ryaba"

And I have not eaten "Ryaba" for a long time - as almost 2 years ago I was operated on the intestines, after the operation, soups on homemade chicken ... for a month. Yes, I'm so used to the fact that the ryabas are now tasteless to me and stink of chemistry. I can only eat something at a party, but I take either soup or homemade broilers from the market.
Since I now live on a special diet, I still try to eat better quality meat. Moreover, in this recipe it is almost untreated.
So ryaba is not an option for me.

We ate, very tasty and cheaper at times than the store. There is still a lot of cognac left, so today I will put on a new batch. Thanks for the recipe.

[Elena]

Elena, of course, homemade is better, but at home they also give antibiotics to drink so that they do not get sick and special food so that they grow.

I still try to eat better quality meat.

Thanks for the recipe.

I am very glad that it came in handy. Use it to your health.

[Angela]

Angela, skokA you said there she should hang? I have it hanging for the second week - I'm afraid to go out to the balcony again so as not to kiss ahead of time Today we will take a sample

[Tan!]

Tan!Take off aaaaaay. Overjoyed already! 5 days are enough!

[Tatyana]

Tatyana, how you grunted with chicken breasts can be heard already in Taganrog! Have you even managed to take a picture of the meat?