Homemade dried chicken meat. Homemade chicken jerky: cooking process

Most people will answer yes to this question. It is very difficult to refuse such a delicacy. But if you don’t yet know what raw chicken breast is and how to cook it at home, then this article is for you.

This is a great option for a cold appetizer that can be served at a holiday table and surprise your guests. It can be used as an independent dish or as a basis for sandwiches. Spices and herbs added during the cooking process will give it a delicate aroma and a slightly piquant taste.

What is necessary

Dried chicken breast is very easy to prepare at home. Few ingredients are required, but the same cannot be said about time. You need to start preparing the dish a few days before the celebration. You will definitely need gauze or a towel (can be replaced with regular ones, but not thin ones). Choose spices to your taste. The main thing is that they are expressive and fragrant. If you want to make the taste spicy, add pepper. If you need a bright, rich color, then use paprika. It all depends on your imagination and preferences.

Delicate garlic aroma

Garlic adds an amazing aroma to any dish. Therefore, it is advisable to use it to get a tasty, uncomplicated jerky that requires a minimum amount of ingredients.

So, you will need two medium-sized chicken breasts, 4 small spoons of black pepper, a large spoon of paprika, two spoons of coarse salt and two cloves of garlic. We choose only high-quality products. Chicken breast should be fresh, chilled and not frozen. The final result depends on this.

First stage: marinating

Before preparing the dried chicken breast, mix salt, paprika and ground pepper. This will be a mixture for marinating meat. Next, rinse the breast under running water and dry thoroughly. A paper towel works great for this. Then rub it with a mixture of pepper and salt.

We do it efficiently, from every side. Place the breast in a container and cover it with cling film. Place in the refrigerator for a day. During the process, the meat will release the juice necessary for marinating. Don’t forget to turn the pieces several times a day so that they are soaked in the mixture of juice and spices.

The final stage

Remove the chicken breast from the refrigerator and rinse thoroughly. Dry it with a paper towel. There should be no spices left on the meat, and its consistency should be dense. Chop the garlic and coat the breasts with it. Wrap each piece in a clean cloth or gauze.

Place in the refrigerator for at least another day. Then we take it out and, tying it with thread, hang it to dry. It is better if the room is ventilated. The longer the meat is dried, the harder it will be. As a result, you will get chicken breast pastrami - a dried, tasty snack with a delicate aroma of garlic. This is the easiest recipe to prepare.

Tender meat

The following recipe is original, but the dish only benefits from it. Tender and tasty meat will become your culinary masterpiece. You will need two or three chicken breasts (600 grams), 200 grams of salt (about two large spoons), 2 tablespoons of black pepper, 1.5 tablespoons of red hot pepper and 50 grams of cognac (can be replaced with any alcoholic drink). For cooking we use coarse and non-iodized salt. Its quantity can be adjusted in the future. Use this recipe as a base, but if the meat seems salty, reduce the amount of this ingredient next time.

Let's move on to cooking

First, wash the breasts and remove all films and bones. It is advisable that the fillet be fresh, then you will get a very tasty dried chicken breast. Separately mix all the spices, salt and cognac. Alcohol gives meat an unusual aroma and acts as a good preservative. Rub the breast thoroughly with the prepared mixture. It is necessary for the spices to saturate the meat well, so rub it in vigorously. Then place the breast in a suitable container and cover with cling film, which will protect it from chapping.

We send the workpiece to a cool place for a day. During this time, it will marinate well and absorb all the aroma of the spices. To ensure the marinade is evenly distributed, turn the meat several times a day. After 24 hours, take out the breast and wash it well. The meat is salted and no extra salt is needed. Then we also wipe it thoroughly with a paper towel, since moisture will also be excess. As a result of salting, the meat will become very dense. Then rub the surface with chopped garlic and pepper. We also use paprika to create a beautiful dried chicken breast. The recipe is not complicated, but it requires some time to prepare. Wrap the meat in cheesecloth and refrigerate for at least 12 hours. But it’s better if the breast stays there longer. Then we hang each piece to dry.

Extraordinary aromas

As you know, each spice or seasoning gives a dish its own unusual taste and aroma. Let's prepare a delicious dried breast using several spices. Take two chicken fillets, 7-8 tablespoons of coarse salt, a small spoon of juniper, the same amount of black pepper, star anise, half an orange, allspice, a pinch of dry fennel, a large spoon of sugar, bay leaf and a little adjika. Prepare the breast by removing the membranes and bones. Then squeeze the juice of half an orange onto it.

Grind all the spicy spices in a mortar, and mix salt and sugar in a separate container. There should be enough salt to cover the entire surface of the meat. Take a suitable container and pour some spices and salt into the bottom. Place chicken breast in it and sprinkle spices and salt on top. We leave some of the spices. You can roll the meat in them a little, rubbing them into the surface. Now cover the bowl with a lid or film and leave for a day, or a little longer, for salting. During this time, the salt will absorb all the moisture and make the meat dense. Then we take the breast out of the container and rinse it very thoroughly, rinsing off the salt and spices. Then dry the meat well. Sprinkle with the remaining spices and rub with dry adjika. Cover the meat with gauze and hang it to dry. Dried chicken breast at home is very aromatic due to the large amount of spices.

Asian cuisine

It's no secret that jerky is one of the main dishes of Asian cuisine. Here it is prepared with special care and various spices are used. Basturma, or dried chicken breast, is a delicious, mouth-watering snack. To prepare, you will need 800 grams of chicken fillet, 400 grams of salt, several bay leaves and allspice peas, half a small spoon of cumin and nutmeg, as well as any spices of your choice. The more aromatic the spices, the tastier the dried chicken breast will be.

The cooking process is similar to previous recipes. Rub the prepared meat with spices and send it to a cold place for at least a day. Then remove the remaining salt and rub the breast with spices again. After this, we send the meat to dry. This can be done in several ways. Firstly, simply hang it in a ventilated area, covering it with gauze. Secondly, use a special dryer. Thirdly, you can place the meat in the oven at a temperature of 40-60 degrees with the door slightly open. But remember, the meat should be dried, not baked. Cut the finished dish into thin slices and place on a plate.

You can serve chicken breasts with these two products complement each other perfectly. Thinly sliced ​​meat is also used to make sandwiches. Dried chicken breast is combined with vegetables and herbs. You can also use it to prepare salads and other dishes. But dried breast in itself is already a delicacy and a decoration for any holiday table. Remember, a product prepared at home is always better than a store-bought one.

Dried meat is a delicious delicacy that can be prepared at home. It is prepared from beef, horse meat, pork, but the easiest and fastest to prepare it is made from chicken breast fillet. It takes a little effort and patience to please your loved ones with tasty and aromatic meat, which is perfect for the holiday table as cold cuts or a beer snack.

The simplicity of preparation lies in the fact that the chicken is placed in salt for a day, then rubbed with any spices, wrapped in gauze and hung in the refrigerator for 2 days. After 3 days we get delicious chicken breast jerky. It takes no more than 20 minutes to prepare the ingredients.

We prepare aromatic and very tasty dried chicken fillet at home. Before wrapping it in cheesecloth, sprinkle it with dried garlic and sweet paprika for flavor and color.

Dried chicken fillet: step-by-step recipe at home

Ingredients:

• Chicken breast fillet – 1 large half;
• Salt – about 400 grams;
• Sweet paprika – 1 teaspoon;
• Dried garlic – 0.5 teaspoon.

Preparation time: 3 days.

How to make chicken breast jerky at home

1. To prepare jerky, take a large half of skinless chicken breast fillet. If we cut it from a whole breast on the bone, then remove the skin, wash it well and soak it in paper napkins. Place the breast on the bone with the side from which the skin was removed facing up. We make a small indent from the central bone, use a sharp knife to cut the fillet downwards (cut a small bone from the side of the wide part), then move the knife to the side and cut off an even piece of fillet. Remove the pit, cut off the veins and all the fat. We get a neat piece, which we dry again with a towel.

2. Pour almost half of the salt into the bottom of a plastic container or small glass dish. It will act not only as a substance that will remove moisture from the meat, but also as a preservative.

3. Place the prepared dried fillet at the bottom of the container.

4. Cover it with the remaining salt so that all areas of meat are covered. During such storage, maximum moisture should be removed from the fillet. The meat will not absorb too much salt and will turn out moderately salty. The main thing is that the entire surface is covered with salt. Cover the container loosely with a lid and place in the refrigerator for 24 hours.

5. After a day, open the container. Liquid will form at the bottom, and all the salt will become wet. Free the fillet from salt. Within 24 hours it will decrease in volume, change color and become harsh.

6. Wash the salted chicken well under warm running water and immediately wrap it in paper towels so that the meat becomes dry again.

7. Pour sweet paprika and dried garlic into a bowl. Mix. At this stage, add any spices. We do not use fresh garlic; it contains a lot of moisture.

8. Rub the fillet on all sides with the prepared spice mixture.

9. Wrap the spiced fillet in gauze and tie a long rope to the end. The meat needs to be hung in a cool place; a refrigerator door is perfect. We remove the middle shelf by the door, tie a string to the top shelf and leave the meat in gauze for 2 days.

10. After 2 days, unwrap the finished dried meat. During the drying process it becomes even denser. Dried garlic adds a subtle flavor.

11. Cut the delicious dried chicken breast into thin pieces and serve immediately. Store the dried meat in cheesecloth on a plate on the bottom shelf of the refrigerator.

For cured breast, you can use any spices and dried herbs to taste. Coriander seeds, allspice peas and bay leaves are perfect. We put everything in a mortar and grind it with a pestle. If we use dried rosemary and thyme, then we also crush them a little in a mortar.

Velvety and delicious dry-dried chicken breast is considered a delicacy. This meat delicacy is very easy to make at home; the main thing is patience, since the drying procedure is not too fast. And the rest is not difficult.

Chicken breast

White chicken meat, brisket, chicken breast is the name of the type of meat located on either side of the base of the breast on the body of the chicken.

If you compare the color of the meat on the breast and on the legs, the difference is obvious - the breast is snow-white. As you know, the “breakfast of champions” is prepared from rice cereal and chicken breast, and just such food is considered the right start to the day for athletes in various sports.

Dry-cured chicken breast

It’s easy to prepare a delicious chicken breast delicacy at home. The taste is wonderful, and the manufacturing procedure is not too complicated. Let's look at how to cook dry-dried chicken breast at home.

Components:

• one chicken breast fillet;
• two heaped tablespoons of salt;
• one tablespoon of sugar;
• spices: sweet paprika, smoked paprika, ground coriander, dried garlic, ground black pepper, ground hot red pepper.

Preparing dry-dried chicken breast

Take a chicken breast and cut the fillet into two parts. Films and fat are cut out. Mix salt and sugar and carefully spread the mixture over the meat. Place the fillet in a bowl, cover and put in the refrigerator for a day, after 12 hours turn it over. Wash the salt thoroughly under running water and blot with a paper towel. After this procedure, the breast hardened and became transparent. Then mix the spices in a one to one ratio and carefully sprinkle the mixture over the meat. To make delicacy meat tasty at home, you need to do everything carefully and accurately.

After this, each piece is wrapped in gauze, placed in a bowl and again put in the refrigerator for a day or even more. Then they unwind it so that the fillet has absorbed the spices. Next, the pieces of breast are hung up and left for a long time in a ventilated place, for example on a balcony or next to a fan for a couple of hours, and the dry-cured chicken breast is systematically turned.

Then, with a sharpened knife, they thinly cut this luminous splendor at an angle of 45 degrees. The result is pleasing. The more you dry the meat, the harder it becomes, and if you leave it in the refrigerator, the flavor of the breast develops better. This recipe turns out dry-cured chicken breast that is transparent and has great flavor.

Chicken basturma

Basturma- draft-dried beef tenderloin, pre-seasoned under pressure. This dish is popular in the countries of the Ottoman Empire. But beef basturma takes three weeks to make - this is a long and labor-intensive task. Therefore, those who like to eat dried meat make basturma. A similar cut is appropriate in the morning for breakfast, suitable for a festive feast and as a snack for beer. When you try dry-cured chicken breast for the first time, you don’t immediately determine what it’s made of. Many people think it is a fish. It's delicious and unusual.

To prepare dry-dried chicken breast at home you will need:

• 600 grams of chicken breast;
• two tablespoons of salt;
• forty milliliters of vodka;
• two to three tablespoons of your favorite seasoning;
• one tablespoon of ground coriander;
• one tablespoon of pepper mixture;
• gauze.

Preparation

The chicken breast is washed under running water, the veins are removed and the fillet is cut from the bone. Cut the breast into two pieces. Dry the fillets with paper napkins. Place the chicken breast in the prepared container and carefully sprinkle with salt on all sides. Cover with a lid and place the container in the refrigerator for 12 hours.

Then, after infusing for twelve hours, the fillets are thoroughly washed to remove salt. Dry again with napkins. After this, rub the meat with vodka on all sides. Then mix the seasonings and roll the breast in them. The meat is placed on prepared gauze and wrapped tightly in it. Place the breast in the refrigerator for 24 hours, pressing it down with a weight. The meat is infused for a day under pressure. Then hang the spice-soaked breast under the hood in the kitchen or near a drafty window.

The breast is left to dry in this state for three days. The longer it dries, the denser it becomes and the more it dries out. When preparing basturma (dry-cured chicken breast), various spices and seasonings are used. To make it spicier, roll the meat only in red pepper. Suneli hops and dry garlic are also used.

The benefits of chicken breast

The primary health benefits of white chicken meat are assessed by nutritionists when compared with dark meat chicken legs. Indeed, the analysis revealed that the structure of breast fillet contains much less cholesterol than dark meat, fats and difficult-to-digest substances that lead to slagging and intestinal inflammation.

Flaws

The structure of white chicken meat contains a small amount of iron and magnesium, necessary for hematopoiesis. Therefore, for recovery after complex operations and long-term illnesses, you cannot get by with breast meat alone; dark and fatty meat is certainly added. Also, due to its dietary nature, breast meat is not suitable for people engaged in hard work. But these are minor shortcomings of the breast.

Calorie content and structure of breast

The nutritional value of chicken breast is 110 kcal per 100 grams of meat. It is not enough. Thus, it is impossible to gain weight by eating white chicken meat.

The amount of all the main nutrients in white chicken meat is perfectly suitable for people with a high degree of activity. Chicken breast has 23 percent protein, 4.1 percent fat and no carbohydrates. Chicken breast is beneficial for shaping a beautiful body and building muscle mass, having this perfect combination. Breast is equally useful for people recovering from dangerous injuries and damage to soft tissue: burns, fractures, blood loss.

The white meat of chicken breast contains a significant amount of vitamins. For example, white meat contains the B complex of vitamins, which every human body needs to maintain a proportional metabolism.

Basically, white breast meat, the structure of which nutritionists evaluate as an element of a perfect diet, is an example of the best meat product. And you need to please your body at least a couple of times a week with this delicacy, no matter - boiled, in salads, or in the form of home-cooked dry-cured chicken breast. Have a great mood and bon appetit.

I continue my column "Drying the meat", before this we did

On this page we will figure out: how to dry chicken meat, what is the yield of the finished product?

I would like to immediately draw your attention to the fact that section "Drying meat" First of all, it is aimed at teaching or suggesting how to help the guys in the ATO. While some hope that the state will provide everyone with everything, others do.

So, dried chicken(chicken loin).

Preparing chicken fillet for drying

At the store where I buy my chicken, the sirloin cut is not always perfect. It has a small amount of fat, film and a small appendage. Therefore, the meat must be washed and cleaned.

• Peel the chicken fillet from the film and remove all fat
• Place the peeled parts in the freezer for 40-60 minutes. It will be easier to cut.
• After the meat has frozen, it can be cut. It should be cut into strips 4-5 mm thick, this thickness is enough so that the dried pieces are not brittle.

How to marinate chicken fillet?

Chicken meat does not require a long marinating process, but the salt concentration must be maintained.

For the marinade we need:

• Salt table salt (do not use iodized salt), at the rate of 15-17 grams per 1 kg of meat. Total 60 g salt
• Pepper black ground
• Garlic granulated or dried (a little later I will describe how I dry garlic)
• Soy sauce

Place the chicken fillet strips in a large bowl for easy mixing.

Sprinkle with salt and mix. Add pepper And garlic- mix again. We put marinate overnight in the refrigerator, preferably after 2-3 hours, stir again (I do this before bed).

In the morning, add soy sauce near 100-150 gram and mix the meat again.

After 3 hours the chicken is marinated. During this time, the sauce will have time to be absorbed into the meat, and anything extra will sink to the bottom.

It should look like this:

Now the meat strips can be placed on the tray.

I fit about 500 g of meat on one tray. Try to lay out the meat so that it is even and does not twist. It takes a little more time and effort, but the result will please you.

And further! On some trays I placed the mesh, and on some fillets I placed them directly on the tray. The difference is striking! You then have to tear the meat off the tray, but it comes off great from the mesh.

After 6 hours of drying at 60ºC, our Chicken Jerky (that can also be called) completely ready and you can turn off the dryer to let the meat cool. You can pack only after the product has reached room temperature.

Closer up they look like this:

If you are wondering how much comes out of 4 kg of chicken fillet - dried meat, then here is the answer ( container weight 180 grams):

Alexey Mitrokhin

A A

The drying process produces environmentally friendly products, without chemical additives and, moreover, unusual in taste. They are very simple to prepare; you can prepare dried chicken meat without worries and at home.

Dried chicken products do not undergo heat treatment, therefore, in order not to cause harm to health, it is necessary to carefully select raw materials.

It is advisable to choose fresh or chilled chicken. Products made from frozen meat are of lower quality.

To prepare dried meat at home, in most cases, clean fillets are used. You can buy ready-made clean fillets or purchase a bird carcass and cut it yourself.

In any case, the surface of the bird should be slightly moist, the color of the flesh when cut should be pale pink, the muscles should be elastic and dense. The smell of fresh poultry - steamy. The color of the fat ranges from pale yellow to yellow.

Important! A sign of chicken spoilage is a sticky surface, loose, flabby muscle consistency, and a musty smell. Refuse to buy such a bird.

Preparation of raw materials

The fillet should be medium in size. Too large and it will wilt poorly, and too small and it will dry out to a crisp.

Before making chicken jerky at home, the semi-finished products are skinned, thoroughly cleaned of fat, films, tendons, all corners are trimmed, and pieces are trimmed.

Chicken fillet consists of two parts - small and large. The small one is located on the inside of the large one. To prepare dried products, a small part of the fillet is removed.

Before salting, semi-finished products are washed in cold running water and dried with napkins.

The principle of drying products

The products are pre-salted. Salt preserves, stopping the vital activity of microorganisms, and presses out moisture, dehydrating the product. Subsequent drying of the products is accompanied by the processes of ripening of poultry meat, activation of enzymes, and redistribution of internal fat.

Due to such changes, the bird after drying acquires an amber color, dense consistency, and a pleasant specific taste. Thin slices look translucent. Spices add additional flavor and aroma to dried poultry.

Dry or wet salting is used to prepare dried chicken.

When dry salting, semi-finished products are rubbed on all sides with a mixture of salt and spices and additionally sprinkled.

With wet salting, the brine is boiled, the semi-finished chicken is filtered and salted in it.

Dry the poultry in a well-ventilated area or in the fresh air at a temperature of 10 to 20 °C. Can be dried in electric dryers or ovens at a temperature of 50-60 °C. Read more in the description of preparing dried products, and recipes with photos will help you imagine the cooking process.

Jerky Chicken Recipes

Chicken balyk recipe

Ingredients:

• salt – 1 tbsp. l.;
• bay leaf – 1 pc.;
• pepper mixture – 1 tsp.

This homemade chicken jerky recipe uses the dry salting method.

1. A composition is prepared from salt, black, red, white ground pepper and bay leaf. Bay leaves are crushed or used in powder. You can add basil and turmeric if you wish.
2. Process the breast as described above. Prepared clean fillet is breaded in spices and salt on all sides.
3. Place the semi-finished products tightly in a container made of non-oxidizing material with the outer side down, cover with a lid or cling film and leave in the cold at 2-4 °C for 10-12 hours.
4. Rinse the fillet with cold running water, removing excess spices and salt. Make a small puncture and pull a thread through it. Suspend indoors at an air temperature of no higher than 20 ° C, away from heating devices. Dry for 24 to 72 hours or more (optional).
5. The finished balyk is freed from the threads and cut crosswise into thin slices (the thinner the better).

Chicken basturma recipe

Basturma differs from balyk in that it has a spice crust on the surface.

A recipe with a photo will tell you how to properly prepare dried chicken fillet at home.

Ingredients:

• chicken breast – 1 pc. (2 halves);
• ground red pepper – ½ tsp;
• ground paprika – 2 tsp;
• dried garlic – 1 tsp;
• coriander – ½ tsp;
• salt – 0.5 kg.

For preparation, use the dry salting method.

Dried Chicken Breast Recipe

Ingredients:

• chicken breast – 1 pc. (2 halves);
• water – 0.5 l;
• salt – 3 tbsp. l.;
• sugar – ½ tbsp. l.;
• allspice - 2 pcs.;
• bay leaf – 1 pc.;
• fresh garlic – 3 cloves;

Set of spices for breading:

• ground paprika – 2 tsp;
• dried garlic – 1 tsp;
• ground black pepper – 1 tsp.

You can make chicken jerky using wet salting (in brine).

1. Process chicken meat as described above.
2. Boil the brine from 0.5 liters of water, salt, sugar, allspice, bay leaf, garlic (in slices or crushed through a press) for 3 minutes after boiling. Cool and filter. Place chicken fillet in brine. Leave for 24 hours at a temperature of 2-4 ° C (in the refrigerator). Press down the pieces with pressure. Periodically turn the food over so that it is well salted.
3. After a day, remove the bird from the brine and blot it with a waffle towel.
4. The spices are mixed and breaded into the prepared fillets, distributing them evenly over the entire surface of the semi-finished product.
5. Each piece is tightly wrapped in several layers of gauze or thin fabric and wrapped with thread. Suspended to dry for 24, 48 or 72 hours at a temperature of 10 to 20 °C. Remove the gauze. You can dry the products in an electric dryer at a temperature of 50-60 ° C for 6 hours or in an oven under the same conditions.

Dried chicken fillet can be prepared differently. Place fillet pieces one by one into boiling brine, boil for 3-5 minutes, cool, dry and hang for smoking. In this case, prepare a stronger salt brine (take 200 g of salt per 1 liter of water) with the addition of spices.

Quick jerk chicken recipe

Ingredients:

• chicken wings – 1 kg;
• ground cinnamon – 2 g;
• ground red pepper – 5 g;
• ground black pepper – 5 g;
• salt – 60 g.

Chicken wings are washed and dried. Salt is mixed with ground black pepper, red pepper and cinnamon. Bread the wings in this mixture. Place in the oven or electric dryer at a temperature of 50-60 ° C for 7-10 hours. Cool and cut into thin slices.

Feeding features

Dried meat is a delicacy product. It is used as an independent cold appetizer at banquets, and included in cold cuts and some salads. At home, sandwiches are prepared with dried poultry and served as an appetizer with beer, or less often as a main course. You can supplement the dried poultry with a cold side dish - lettuce, parsley, dill, fresh vegetables (cucumbers, tomatoes), soy sauce.

Store dried chicken at a temperature of 2-4 °C for a month. At room temperature – 2 weeks from the date of preparation.

Advice! Do not use plastic bags or cling film for storage. The product may become moldy. It is better to use thick fabric or paper.