Dried chicken breast

[Nikusya]

Nikusya, no, not yet me, listen in the evening! (current to me on "you", okay? otherwise I feel myself as a hundred-year old woman). You won't be able to take a picture - I'm not photographed yet

You won't be able to take a picture - I'm not photographed yet

So not fair! Let’s go to the phone!

I lost the cord from the phone when I moved, and if I take out a memory card, I won't put the phone back together - some garbage in the lid is broken, and there are a lot of pictures. I'm collecting money for a new phone ... and for a camera, and for ...

Yeah, Angelchik, it's sad And even if you consider that I collected some money for myself, and even looked closely at the smokehouse for 3500, pulled until the beginning of the heating season, hoping for an individual and it is still unknown what, and then my sister decided to build - so my thing is bucks and flew away

And what kind of smokehouse is this?

to me on "you",

Damn, here's the most interesting - I put it in the bookmarks, but I can't find it. But this is for the best - look what you dug up - and twice cheaper 🔗
Oops ... This is my link .... I used to look at 20 kg - it was 3500 with a fan, but now
I also found it - a little cheaper 🔗

[Tan.]

Tan.Cool. We don't need it for more than 2 kg if you are not going to trade. And then you can. Still, and somewhere to read reviews. I just wonder where to put it? How much energy is eating? And is there a fan in the little one? When will you call?

Oops ... This is my link .... I used to look at 20 kg - it was 3500 with a fan, but now

Well, you know how the prices for everything went up !!! Why be surprised.

Angel, I would have called now - yes, my finances are full of seams. Previously, at least little by little I put off at home, but now it’s good for at least 3 deposits, but I can’t postpone anything at home, prices are new every day ... but what am I telling you - we live in the same country

Call not to order! At least know what's what.
How's the chicken? Didn't you like that you are silent?

I don’t want to call, because the toad will finally crush it. I’m planning to put it on the balcony ... just in case, and how to bring the wire, and thought out the ventilation (I want to put a balcony fan in the window as in the bathroom - for ventilation in cold weather, so that nothing goes into the house ... eh ... We didn't go to the sea this year , heating was not done, and deneH nouuuuuuuuuu At first I was waiting for autumn, and now for spring - my husband is retiring, if everything is calm in the country, I'm waiting for payments
Now about the chicken - I liked it - not the right word! The husband was eating with pleasure, and ordered to take with him - to surprise people at work, he and his mother love this business, He said that it turned out softer than from beef and pork, although he actually does not celebrate the chicken itself, let alone the breast and even more so. Duck with skin is salted in the refrigerator - I also added a little nitrite to it on your advice. And a little later I'll make homemade veal
Now I also want a slicer - I made a mess of cutting it thin

I plan to put it on the balcony.

Did you see that the 2 kg one is based on the oven?

if everything is calm in the country, I'm waiting for payments

I would like to, but nothing good is planned, as in my opinion.

Now about the chicken - I liked it - not the right word!

Well I'm glad. We really like it too. With nitrite, there is somehow more than just ordinary salt.

Duck with skin is salted in the refrigerator

Tanya-Admin did. Somewhere there is a recipe on the site. I did not try. They don't have their own ducks, and they don't sell them in the store.

And a little later I will make homemade veal

I myself want to try it with beef or veal.

Now I also want a slicer

I myself want, but even though my own house, but where do I put it all?

Did you see that the 2 kg one is based on the oven?

De?

Well I'm glad. We really like it too. Somehow more with nitrite than just ordinary salt

I like color more

Tanya-Admin did. Somewhere there is a recipe on the site. I did not try. They don't have their own ducks, and they don't sell them in the store.

I read it, I took the breast from a purchased home - in our market at 50 UAH per kilo, I stewed the rest in a pressure cooker, but I salted the breast

I want it myself, but even though my own house, but where should I put it all?

There used to be funds - you can specially build an extension - purely for such priests

I myself want to try it with beef or veal.

And now I am literate - I will do it with nitrite and I will not be afraid of any byak (especially in pork - there are more of them)

By the way, de your sausage, sho hung next to the breast? Lick Fotu

And now I am literate - I will do it with nitrite and I will not be afraid of any byak (especially in pork - there are more of them)

And here I am, I am very careful and ambiguous about nitric and others like them "Nitrites, their useful and harmful properties. Dyes: carmine, cochineal, annatto" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390444.0 they have the ability to accumulate in the body, and where they "play" in the accumulated form, than knocked off their feet ... the big question ... they will look for the most problematic place in the body.

As for me, it is better to let the sausage be of natural color, from natural products. And you can work hard to find a color substitute for nitrite.

After all, and so, we consume a lot of different foods stuffed with antibiotics, preservatives, vitamins, nitrites, GMOs, and so on ... such an accumulation in the body goes on, tin

De?

Yes there.

There used to be funds - you can specially build an extension - purely for such priests

So my house is huge, there are many utility rooms, but we still live in an unfinished one. When everything will be ready, but now finally I don’t know when, it was a cool year, then this war is now. You yourself know what income.

I will not be afraid of any byak (especially in pork - there are more of them

Yeah. And then eat and think.

de your sausage, sho hung next to the breast? Lick Fotu

We are already eating. But I don't really like the result, I know where the error is. But all the family and friends who have tried it are delighted. Therefore, I did not exhibit. I hung up a new one. Here I see that everything is going well. If nothing goes wrong, I'll show you this one for sure.

I am ambiguous about nitrik and others like them

I’m not really afraid of it now. This is salt, not pure nitrates and nitrites. We all ate our whole life with it. Just more information now.

I’m not really afraid of it now. This is salt, not pure nitrates and nitrites. We all ate our whole life with it. Just more information now.

100% hit !. I had a booklet of the year of the tychadewyats, the Hungarian, in my opinion, translated, of course. So there were recipes for all sorts of meat delicacies with the addition of a preservative (I don't remember benzoic acid or something else), so there was a link on the page that in Soviet production the norms of this preservative are several times lower, but IT HAS BEEN USED! How sorry I am for that book - it disappeared somewhere, when I moved, I overlaid all my books - it’s dumb, and now it would be just a storehouse of useful information

So my house is huge, there are many utility rooms, but we still live in an unfinished one. When everything will be ready, but now finally I don’t know when, it was a cool year, then this war is now. You yourself know what income.

Eh, I hope for the best out of my last legs, and I wish you the fulfillment of your dreams.He is the best man in the world, but he is lying, and I have neither the strength nor the desire to quarrel with him because of housework. Therefore, we live in an apartment, we also have a one-room apartment, which we rent out (at least to repay the rent), although there is a private house, but I gave it to my sister, she is younger, let her try

Thanks for the recipe! I looked closely at him for a couple of months. I bought cognac specially for it.
She insisted on the file for 2 days.
I have already put it in the refrigerator, wrapped in gauze ... Ehhh ... if only this week would not be brutalized now and would not gnaw off a piece of under-dried.

[Elena]

Elena, well, you have to hold out for a week! You just need to turn it over every day if it lies.

Yeah, I read the recipe carefully.

Unsubscribe: I took a sample yesterday.
In principle, not bad and interesting, but, to be honest, I expected the taste to be a little richer.
I soaked the breast for 2 days, then in water for a couple of hours, all according to the recipe.
At the end, I spread it with seasonings again and kept it for a week.
As a result, it turned out not salty at all ... But the taste of cognac is very noticeable.
Either it was necessary to re-salt it with spices, or soak it less.
In general, as I understand it, you need to cook it several times in order to empirically choose for yourself the amount of salt and the soaking time.

Everyone has their own taste, that's for sure. But I didn't smell of cognac either, and the taste of salt is enough. Flax, you need to choose for yourself. I took off the basturma yesterday. Salted for 5 days, soaked for 3 hours, changed the water every half hour. I'm terrified, how salty. Although I like to "add salt" to all food.

Delicious yummy turned out. The first time I did it according to the recipe, but now I add a little less salt and don't soak it. Both my mother and mother-in-law taught me how to make yummy, everyone is delighted! Thanks for sharing the recipe.

[Svetlana]

Svetlana, I am very glad that I liked the recipe. It makes sense to kill byaka with any salt. Therefore, we soak it more. But if you are not afraid, then you can. Thanks for sharing.

Angela, yes, you are right, the felt-tip pens are different for each taste and color.
Probably next, since I'll just soak a little less, and I'll add it for a day, when I'll wipe it dry with seasonings.

Angela, I am very grateful to you! Well, we all liked the meat very much, but I have a question, maybe someone knows how to store it ?, I (already finished, ate some) wrapped it in a cloth and put it in the refrigerator, and it got moldy there. Maybe the freezer is better? I understand that it is eaten quickly, we also ate the first one quickly, but I would like to have a chicken always in the refrigerator in case the son-in-law comes, etc.

[Lyuba 1955]

Lyuba 1955, you can just cook a little, but often. You can dry more and, of course, evacuate. I tried to put it in the freezer, it seems nothing too.
And thanks for thank you.

[Angela]

Angela, and after the freezer the top crust of spices does not fall off?

I do not remember. It was a long time ago, but I think it falls off.

[Lyuba 1955]

Lyuba 1955, nothing will fall off. I wrapped it in a bag in gauze, and in the freezer. The flight is normal. Thanks for the reminder - it's time to dry the pork for the holidays

[Tanya,]

Tanya, a paper bag or cellophane?

Lub, in cellophane - I store everything in them in the freezer

Tanyusha, thank you very much, experience is a great power

Hello! I did not put nitrate salt, only simple, the meat lay for two days, so I'm soaking it in a moment and just noticed that I need to increase the amount of simple salt, but I didn't: girl_cray: what should I do? I wanted to be ready: girl_romashka: thanks!

[pitch]

pitch, Less soaking.

ang-kay! I did just that: drinks_milk: thanks! I can't wait straight: girl_in_dreams: just for the new year boom to try: feer: the smell is killer-tasty-awesome: girl_love: but the cognac was not sickly * JOKINGLY * didn't turn out to be cheaper, I had to pour ooochchch very expensive * JOKINGLY * from my husband torcalo: it seems to have survived

I hope that expectations will be met. And the husband's second eye will stick out with pleasure when he will eat!

ang-kay !! : lol: i hope !!!! Thank you!!

[ang-kay]

ang-kay, thank you !!! For the idea to add cognac !!! Awesome aftertaste!
Salted on a wire rack in a dry way, really.

Separate respect from my spouse! After the first try, I brought as many as four breasts!

[Olga!]

Olga!What a pretty breast turned out. Thank you for sharing your impressions! Enjoy!

[Angela]

Angela, I made chicken breasts for the New Year according to your recipe, salted a little, I forgot to soak them before hanging. Made without nitrite salt. Although it was too salty, they dared in a couple of days. There were guests, everyone liked it, in spite of some salty, they crushed both cheeks. I am doing it again now, I feel we will have a favorite recipe in our family. I have my own nuance, good cognac is now very expensive, but we don't buy cheap ones (we don't have cognac at home, I use 50 ml of vodka + 30 ml of Karelian balsam instead of cognac. It turns out an interesting taste! So, maybe someone will need such a replacement.

[Ludmila]

Ludmila, that's how wonderful everything is. I also did it without nitrite before, it was also delicious. But nitrite gives the fillet a ham-like flavor and safety.
It doesn't matter what cognac. Don't drink it. And for the combination of vodka and balsam, thanks.
I am very glad that the recipe entered the piggy bank of family

[Angela]

Angela, made two duck breasts according to this recipe (from domestic ducks), the result surpassed chicken breasts. Now I'm waiting for the ducks to be brought to me, my husband demands the continuation of the "banquet"

[Lyudochka,]

Lyudochka, great! I have never done it with duck. Come across, I'll do it. Thanks for sharing.

[ang-kay]

ang-kay, and I again make balychok according to your recipe: girl_dance: for 3 kg: lol: for everyone, I really liked the meat, but only I can do it 8) I don’t tell anyone a secret: yahoo: I put half with vodka and pepper (I’ve already I did it when, apart from Metaxa, there was nothing at home * JOKINGLY * poured pepper) the toad strangled me to pour Metaxu, I confess: girl-yes: it was very spicy !!! and half of the recipe strictly! another thank you: hi: happy

[Ksenia]

Ksenia, to health) Happy New Year and all the best in the New Year)

[ang-kay]

ang-kay, Angela, I wrote in Temko about Gorlovka sausage that I focused on your breasts. I did it, though without brandy. Today is exactly a week as they hang in the refrigerator. Well, what can I say, she stood guard over the refrigerator with a ruler in her hands, to beat everyone on the hands. The first batch began to be tried from 5 days (there were 4 servings) - three damp, I love drier. Now tasty, real dry-cured meat, but I want even drier. The only and nasty BUT....- is eaten VERY quickly. I told my son that I would close the refrigerator with a chain with a padlock. In general, I made 10 more servings - but not with cognac, but with 40 degree balsam. So you wanted to post pictures, and the batteries in the fotik are dead, I put them on charge. The meat is so delicate and transparent (when you cut with a sharp knife, I don't have a slicer, but after the death of my husband, I learned sharpening of knives even more) .. So my son says: Mom, make some sandwiches for tea, I still don't know how to cut like that. I vow to post a photo of this goodies as soon as the batteries for the camera are charged. My whole shelf for storing bottles is hung with breasts. Here just now they promised nitrite podsuetit - so I wanted to make dry-cured sausages - but for now it's a bummer .... I'm bringing Angela to you a HUGE thank you for this dish !!!

And I have a similar situation !!! Quietly, the breast was diminishing from the terrace at night, the over-aged son was tasting !!!