Dried chicken breast

[Tanyush,]

eaten VERY quickly

Tanyush, read the report like a comic strip. She laughed. The main thing is that they eat, and not the dish went to the trash. If only for health)

And I have a similar situation

Oksana, let him eat. I think that mom is pleased, but I am doubly pleased. Thank you)

Angela, made duck breasts according to your recipe. Delicious. The meat melts in the mouth. The fat has decreased to 3 mm and nicely frames the ruby-colored meat. Can be cut thin-thin, to the light. I am describing in detail because it is impossible to photograph in the festive bustle. Take my word for it. The guests were smitten on the spot. True, I was very afraid. for our stomachs. I read on the sausage forum that the meat of a bird cannot be damped. It seems to be because of salmonella. But she reassured herself that she did it with nitrite and the cognac would also kill reptiles (probably). There were three spices: black pepper, hot red and curry. I liked the curry the most. Thanks for the recipe.

[Sasha]

Sasha, I'm glad that everything worked out. Salmonella, of course, is terrible. But he who does not risk ... does not eat jerky meat

The husband boasted to the man who had fitted our breasts. And he complained that he was always salty ... I had to lay out a terrible secret - it is necessary to soak. Otherwise, everything is the same brandy, salt, spices. So thanks from him too.

It's my pleasure)

I just salted four breasts. They are huge, almost 400 grams each. Angel, what do you think - maybe there are two of these monsters, or even three days, salt? Or not torment yourself and one day is enough ...

Leave it a little longer. Two days is a lot, I think. 1.5 is enough.

Good.

[Angela]

Angela, And you did not make turkey breast according to this recipe, how long should you marinate and then soak? please advise.

[Tatyana]

Tatyana, did not do. I think you need to look at the weight. Take the average weight of the chicken and calculate for the turkey.