Dried chicken breast at home with garlic, sweet paprika and sweet pepper is a cold poultry snack with different flavors. Cooking this meat is as simple as home cooking. I will make a reservation, there must be nets on the windows in the kitchen, and pets such as cats, mice, hamsters and dogs for the period of meat drying are banned from entering the kitchen grounds.
To insure yourself against botulism, I advise you to take nitrite salt for salting, the dosage is indicated on the pack, it should be strictly adhered to. Instead of nitrite salt, you can chop green parsley from a store in a bowl at the stage of pickling, there are enough necessary substances in it. Nitrite salt retains its pink color and gives ham delicacies to meat delicacies.
- Cooking time: 2 weeks
- Servings: 10-12
Ingredients for dried breast
- 940 g of chicken fillet (3 breasts);
- 38 g of coarse sea salt;
- 43 g of fine sugar;
- 4 cloves of garlic;
- 15 g hops-suneli;
- 15 g ground sweet paprika;
- 10 g chili flakes;
- 5 g ground red pepper.
Method of cooking dried chicken breast at home
Place chicken fillet in a bowl with cold water, rinse, then rinse again under running tap with cold running water.
We wash the washed breasts with napkins and weigh them on a kitchen scale to accurately determine the amount of salt. In this recipe about 1 kg of chicken meat.
Pour into a bowl of large sea salt. I borrowed the idea of salting sea salt from the Italians. In Italy, for cooking, mainly use sea salt, it is also suitable for preservation.
Next, pour fine sugar. Sugar in pickles is a must: it will balance the taste and stretch the moisture.
Tighten the bowl with meat with food film and put it in the fridge for 4 days. For the proper preparation of dried chicken breast at home, it is desirable to lower the temperature in the refrigerator compartment to 2 to 3 degrees Celsius.
After 4 days, put the meat in a colander to form a brine stack in a bowl.
Each fillet is dried again and seasoned separately with spices. Sprinkle one breast with ground sweet paprika. Rub the second breast with garlic passed through the press and sprinkle hop-suneli.
Make the third breast sharp - rub it with ground red pepper and sprinkle with chili flakes.
As a result, we get three fillets of different color and taste, it remains to dry the meat.
Each piece is wrapped in gauze and tied with a culinary thread. Stainless steel hooks are suitable for hanging.
Hang the fillets in a well-ventilated place, protected from direct sunlight. The optimum temperature of +20 degrees Celsius, if it is a little cooler, even better. If the room is hot, try to find the coolest place. Leave the meat dried in vivo for 10-12 days. Under high temperature conditions, the process can be reduced to 7-9 days.
Homemade dried chicken breast wrapped in parchment and stored in the refrigerator.
Cut the dried chicken breast into thin slices. Enjoy your meal!
