Homemade jerked chicken breasts, cooked in the conditions of an ordinary city apartment, turn out to be tender, tasty and, most importantly, without factory preservatives. No special conditions need to be created - the standard temperature in the room is about 20-22 degrees and sometimes an open vent; and, of course, you should choose a place that is inaccessible to pets, as the smell spreads very seductive.
Small fillets are most convenient for cooking in dry-cured chicken breasts at home. Such meat will be quickly cooked in the usual conditions of the kitchen of a city apartment.
- Cooking time: 6 days
- Servings: 8
Ingredients for dried chicken breast
- 1 kg of chicken breast fillet;
- 50 g of coarse sea salt;
- 5 cloves of garlic;
- 1 tsp. ground red pepper;
- 3 tsp. ground turmeric;
- 2 tsp. Sweet paprika;
- 2 tsp. green pepper (flakes);
- 1 tbsp. l dried celery;
- 10 g of cumin;
- 10 g of coriander seeds;
- gauze, culinary thread.
Method of cooking homemade dried chicken breasts
Medium-sized chicken fillet with cold water, cut off all the excess.
Next, you need to “extract” the excess liquid from the meat, this will help us large sea salt. So, copiously sprinkle chicken breasts with salt, processing the pieces from all sides, put in a deep bowl or a small saucepan, close the lid, remove the bottom shelf of the refrigerator compartment. Leave the breasts in salt for 24 hours.
After 24 hours, we get chicken breasts from the bowl. Salt draws out moisture - as a result, there is a lot of liquid in the bowl, and breasts literally float in it. Drain the liquid, and thoroughly wash the chicken breasts with cold water under the tap.
Well-salted breasts become firm to the touch.
We prepare a sprinkling of dried spices for breasts. Garlic teeth clean, skip through the press. Add natural antiseptics - ground turmeric and red pepper. Then pour fragrant spices - ground seeds of coriander and cumin, sweet red paprika and green chilli flakes.
Add dried celery. I dry celery leaves in the summer, then grind it in a coffee grinder, the resulting fragrant green powder is suitable for both pickles and sauces, broths.
Stir well the spices, put the chicken breasts in the mixture one by one, rub in plenty with spices from all sides. To prevent turmeric from painting the hands yellow, I advise you to wear thin medical gloves.
Chicken breasts in spices are laid on a plate in one row and again put in the fridge on the bottom shelf for 24 hours.
A day later we wrap the pieces of chicken fillet separately in gauze bags, tied with a culinary thread. We suspend the breast on the hooks somewhere near the stove or battery, but not above the oven. Dry meat can be at any time of the year. However, in the summer you need to put protective nets on the windows. Flies, you know, also love tasty!
Suspend chicken breasts for 4 days, periodically check, turn different sides to the heat source.
After 4 days, the dry-cured myasko of chicken breasts will dry up, will be covered with an appetizing crust, it will become quite hard to the touch, then remove the gauze.
Using a sharp knife, cut ready-made home-made jerked chicken breasts into thin slices.
If you dry the dry-cured myasko of chicken breasts for a few more days, you get a great beer snack, the men will understand and appreciate. Enjoy your meal!
