Drying as a way of harvesting meat for long-term storage used in cuisines around the world. There are many recipes, but the essence of the technology is the same. The meat is first soaked in brine, then air-dried for several days. Dried chicken breast is prepared according to the same principle as pork, beef, horse meat, etc. The difference is only in the ingredients for the marinade (dry or liquid) and the duration of drying.

At home, withering chicken is as easy as shelling pears. For cooking delicious delicacy don't need any special expensive products. The time for preparing and processing the ingredients will take at most 20 minutes, regardless of the recipe. The remaining stages of drying (pickling, drying) take place without human intervention.

It will be possible to enjoy the delicacy no earlier than in 3-7 days. Although the result is worth it. However, for the most impatient, there are ways to quickly dry chicken fillets, which involve heat treatment of the product in an oven or electric dryer.

Preparatory stage

Chicken breast is not cooked before drying. Therefore, the choice of meat must be approached with the utmost responsibility.

When buying a fillet or a whole chicken in the market, in the supermarket, the first thing to do is to make sure the product is fresh. Poultry meat should be light, pale pink, without bruising, third-party inclusions. The smell is pleasant, slightly sweet. It is advisable to buy steam (chilled) chicken. Frozen meat loses juices and at least a little, but in taste it is worse than fresh meat.

Before salting, the chicken breast is milled - the skin is removed, the keel bone is cut out. Fillet for ease of processing is divided in half.

A must for any jerky recipe chicken breast step - cleaning meat from films, fat, tendons. After the fillets are washed and blotted from excess moisture with paper towels.

Spices for marinating chicken meat before drying, choose at your discretion. You can limit yourself to only salt, red and black ground peppers. Or marinate the breast in a mixture of seasonings. Oregano, marjoram, basil, cumin, paprika, turmeric, suneli hops, and garlic go well with dietary meats.

Alcohol, which is often added to homemade dry-cured sausages and meat, acts solely as a preservative. It does not add any taste or smell to the finished product, but it significantly prolongs its shelf life.

How to cook Dried Chicken Breast: Basic Recipe

A simple set of spices and a minimum of time spent. The meat is juicy, tender, moderately salty and spicy.

For 450 g chicken fillet:

• 30 g of kitchen salt;
• 1 tsp each of paprika, black and red pepper (ready ground spices);
• 2 cloves of garlic.

10 minutes for food processing. Marinating - 24 hours. Drying - 72 hours.

Nutritional value of 100 g (in grams): proteins - 21.62; fats - 1.83; carbohydrates - 1.31. calories - 108.42 kcal.

Recipe:

1. Prepared for pickling chicken fillet roll in a mixture of salt and pepper. Rub the spices well into the meat.
2. The breast is placed in a sudok, tightened with cling film. Place in the refrigerator to marinate for a day. During this time, the fillet pieces are turned over 5-8 times for uniform salting.
3. The pickled breast is washed under a stream of cool water to remove excess salt. Soak with paper towels. Rubbed with chopped garlic and ground sweet paprika.
4. Pieces of meat are individually wrapped in a double layer of gauze or placed in a canvas bag. Tie with thin twine.
5. The chicken breast prepared for drying is hung in a dark, cool, ventilated room. Dry for three days. Or a simplified version - fix the chicken fillet on the inside of the refrigerator door. The effect is the same.

After the allotted time, the delicacy dried chicken can be tasted. When serving, the meat is cut into thin slices.

Dried chicken breast marinated with cognac

Since alcohol is needed only as a preservative for meat, for the preparation of dried chicken, you can use not only cognac, but also brandy, vodka, good moonshine, tequila. The main thing is that the strength of the drink is not lower than 40 degrees. The recipe itself is more than simple.

For 900 g chicken fillet (2 breasts):

• 250 g of kitchen salt;
• 50 g of sugar;
• 70 g of cognac;
• 1 st. l paprika;
• A mixture of ground spices - thyme, rosemary, bay leaf, black pepper 1 tsp each. everyone.

10 minutes for food processing. Marinating - 24 hours. Drying - from 2 to 7 days.

Nutritional value of 100 g (in grams): proteins - 16.62; fats - 1.50; carbohydrates - 4.82. calories - 112.56 kcal.

Recipe:

1. The breast is prepared by the standard method.
2. Spices are mixed in one bowl with salt and sugar. Pour in cognac. Stir.
3. The third part of the marinade is poured into a container in which the breast will be marinated. Lay the meat on top of the spices.
4. Top the chicken with the remaining mixture.
5. The subsequent stages of the process of curing chicken breast with cognac repeat the basic recipe.

The finished delicacy is stored on the middle shelf of the refrigerator. Served as thin cut to beer as an appetizer. Used to make canapés and sandwiches.

Express recipe for dried chicken breast in the oven

The advantage of this drying method is speed. The fragrant dried chicken meat blown with warm air will be ready to eat in just a few hours. Plus, in the oven, the fillet is covered with a thin golden crust, and inside it remains just as juicy and tender.

For 1350 g fillet (3 breasts):

• 1 tsp kitchen salt;
• a pinch of ready-made seasoning for chicken or a mixture of different (optional) spices;
• 3 cloves of garlic.

5 minutes for food processing. Marinating - 8 hours. Drying - 5 hours.

Nutritional value of 100 g (in grams): proteins - 23.14; fats - 1.87; carbohydrates - 0.83. calories - 112 kcal.

Recipe:

1. The chicken breast prepared for pickling is rubbed with a mixture of salt, selected seasonings and spices, chopped garlic (you can replace a fresh vegetable with a dried one).
2. The fillet is placed in a bowl with a lid. Leave in the refrigerator for 3 hours. During this time, the meat is shaken several times to evenly distribute the marinade.
3. Salted meat is not washed, but only dried with napkins, removing the released juice. The fillet pieces are threaded through the grate and secured with wooden skewers in a hanging position.
4. The meat rack is placed on the very top of the oven. A baking sheet is placed down to collect the juice dripping from the chicken.

The oven is turned on at 80 degrees in convection mode. Chicken fillet is dried for 5 hours. Remove from the grill when the pieces of meat have cooled completely.

How to dry chicken breast in an electric dryer

Another simple and fast way obtaining a delicious delicacy from white chicken meat. In an electric dryer for vegetables and fruits, the breast marinated in soy sauce is not only dried, but also dried. Therefore, the output is something similar to snacks.

For 4 kg of chicken fillet (for a complete laying of an electric dryer):

• 60 g of salt;
• a head of garlic;
• black ground pepper taste;
• 150 ml soy sauce.

5 minutes for food processing. Marinating - 8 hours + 3 hours. Drying - 6 hours.

Nutritional value of 100 g (in grams): proteins - 22.48; fats - 1.80; carbohydrates - 0.90. calories- 109.57 kcal.

Recipe:

1. Chicken fillet prepared for salting is placed in the freezer for an hour to make it easier to cut the meat. Then the frozen fillet is cut into slices 5 mm thick.
2. Place the chicken pieces in a bowl. Sprinkle with a mixture of salt, pepper, chopped garlic. Marinate for 8 hours, stirring every 2 hours.
3. Add to meat marinade soy sauce. Stir. Return to the refrigerator for another 3 hours.
4. Strips of chicken breast are laid out on the grate of an electric dryer so that the slices lie flat and do not twist.
5. The device is turned on 60 degrees. Dry the chicken fillet for 6 hours.

Dried meat is removed from the grates when it has cooled to room temperature. At the output of 4 kg of chicken fillet, a little more than 1500 g of dried chicken snacks with an incomparable taste are obtained.

video recipe

• In order for the chicken meat not only to wither, but also to dry slightly, it is hung out in the sun, wrapped in several layers of gauze. Fillet dried in a refrigerator is softer, moister.
• To speed up the cooking process of dried chicken breast, it is recommended to cut large pieces of fillet into slices. Small pieces of meat will be ready to eat in 2 days.
• Ready dried chicken breast can be stored for 2 weeks at room temperature and a month in the refrigerator. To prevent mold from forming, the meat is wrapped in food paper or linen fabric. It is not recommended to store dried breast for a long time in cling film, cellophane, polyethylene.
• Usually dried meat is served as a snack, cut into thin translucent slices. Homemade chicken fillet can also be used as one of the main ingredients in light salads with butter dressing.

Alexey Mitrokhin

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In the process of drying, environmentally friendly products are obtained, without chemical additives and, moreover, unusual in taste. They are prepared very simply, you can cook dried chicken meat without worries and at home.

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

It is advisable to choose fresh chicken meat or chilled. Less quality products are obtained from frozen meat.

For cooking jerky at home, in most cases, clean fillets are used. You can buy a ready-made clean fillet 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 on the cut should be pale pink, the muscles should be elastic and dense. The smell of fresh poultry is a steam room. The color of fat is from pale yellow to yellow.

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

Raw material preparation

The fillet should be medium in size. Too large - it will not dry well, and too small - it will dry to a "cracker".

Before making chicken jerky at home, they remove the skin from semi-finished products, carefully clean them from fat, films, tendons, cut all corners, trim the pieces.

Chicken fillet consists of two parts - small and large. The small one is on the inside of the big one. For the preparation of dried products, a small part of the fillet is removed.

Semi-finished products before salting are washed in cold running water and dried with napkins.

Drying principle

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

Due to such changes, the bird, after drying, acquires an amber color, a dense texture, and a pleasant specific taste. Sliced ​​thin plates look translucent. Additional flavoring and aromatic shades are given to dried poultry by spices.

For the preparation of dried chicken, dry or wet salting is used.

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

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

Dried poultry in a well-ventilated area or outdoors at a temperature of 10 to 20 °C. It can be dried in electric dryers or in ovens at a temperature of 50-60 ° C. Read more in the description of the preparation of dried products, and recipes with photos will help to imagine the cooking process.

Dried Chicken Recipes

Chicken balyk recipe

Ingredients:

• salt - 1 tbsp. l.;
• bay leaf - 1 pc.;
• a mixture of peppers - 1 tsp.

According to this recipe for chicken jerky at home, a dry salting method is used.

1. A composition is prepared from salt, black, red, white ground peppers and bay leaves. Bay leaves are crushed or used in powder. You can add basil, turmeric if desired.
2. Treat the breast as described above. Prepared clean fillets are breaded in spices with salt on all sides.
3. Semi-finished products are tightly placed in a dish made of non-oxidizing material with the outer side down, covered with a lid or cling film and left 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 hole and thread the thread through it. Suspended in a room at an air temperature not higher than 20 ° C away from heating devices. Dried for 24 to 72 hours or more (optional).
5. Ready balyk is freed from threads and cut across into thin slices (the thinner the better).

chicken basturma recipe

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

A recipe with a photo will tell you how to properly cook 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 cooking, use the dry method of salting.

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;

A set of spices for breading:

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

You can make jerky from chicken 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 chopped through a press) for 3 minutes after boiling. Cool, strain. Place the chicken in the brine. Leave for 24 hours at a temperature of 2-4 ° C (in the refrigerator). Press down the pieces with oppression. Periodically turn the products over so that they are well salted.
3. A day later, the bird is taken out of the brine, blotted with a waffle towel.
4. The spices are mixed and the prepared fillets are breaded in them, distributing evenly over the entire surface of the semi-finished products.
5. Each piece is tightly wrapped in several layers of gauze or thin fabric and wrapped with threads. Suspended for drying for 24, 48 or 72 hours at a temperature of 10 to 20 ° C. They take off 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 cooked differently. Dip the fillet pieces one by one into the boiling brine, boil for 3-5 minutes, cool, dry and hang for smoking. In this case, a stronger salt brine is prepared (200 g of salt is taken per 1 liter of water) with the addition of spices.

Quick Dried Chicken Recipe

Ingredients:

• chicken wings - 1 kg;
• ground cinnamon - 2 g;
• red ground 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 and cinnamon. Bread the wings in this mixture. Put in an oven or electric dryer at a temperature of 50-60 ° C for 7-10 hours. Cool and cut into thin slices.

Feed Features

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

Dried chicken is stored 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.

Men adore various delicacies for beer. Dried chicken breast is especially popular. The dish is quite easy to cook at home. There are many appetizer recipes and they are all similar in technology.

Chicken breast should be as fresh as possible, without bruising and rotten smell. Frozen meat is not suitable for curing. Before cooking, the skin is removed from the chicken, cleaned of film and fat, and the bone is removed. Then the fillets are washed and dried.

You can cook dried chicken breast on your own according to the basic recipe.

It involves the use of the following components:

• half a kilo of chicken fillet;
• thirty grams of salt;
• two garlic cloves;
• a small spoonful of paprika;
• as much red and black pepper.

1. The prepared meat is rolled in a salt and pepper mixture.
2. Seasonings are rubbed into it.
3. The fillet is wrapped in clingfilm and placed in a dish.
4. Put it to marinate in the refrigerator for twenty-four hours.
5. The breast is then washed to remove excess salt.
6. Wet the fillet with napkins.
7. The meat product is rubbed with grated garlic and paprika.
8. Each piece is individually wrapped in a layer of gauze and tied with a thread.
9. The meat is dried, hanging, in a dark place where it is cool. It must be well ventilated.
10. Drying continues for three days.
11. You can fix the meat in the refrigerator on the inside of the door.
12. After the time has elapsed, the fillet is cut into thin slices and served on the table.

The calorie content of this dish is 108.5 kcal.

Cooking with a quick recipe

get fast dried delicacy possible thanks to a special dryer.

For the marinade you will need:

• sixty grams of salt;
• black pepper;
• dried garlic;
• soybean sauce (one hundred grams).

Step by step recipe:

1. The fillet is cut into strips and laid out in a deep bowl.
2. Sprinkle it with salt and stir.
3. Add pepper and garlic.
4. Put in the refrigerator overnight. Intermittently interfere.
5. In the morning add soy sauce and stir.
6. Leave the meat for three hours.
7. Spread it on the dryer tray in an even layer.
8. The chicken is dried for six hours at a temperature of sixty degrees.

When the fillet has cooled, it can be packaged.

How to cook in a smokehouse

Before cooking the chicken in the smokehouse, it must be marinated.

For this you will need:

• three liters of water;
• fifty grams of salt;
• dessert spoon of vinegar;
• black peppercorns;
• bay leaves;
• two small spoons of suneli hops;
• three chicken fillets.

Cooking process:

1. The water is boiled and slightly cooled.
2. Add salt, pepper, vinegar, bay leaves, seasoning.
3. Prepared meat is dipped in brine and kept in the refrigerator for forty-eight hours.
4. After that, the fillet is removed from the liquid and slightly dried with a napkin.
5. Hang it up so that the brine drains and the meat dries.
6. After two hours, the breasts are laid out on the smokehouse grate. Leave space between pieces.
7. Close the smokehouse with a lid and set on fire.
8. When smoke appears, reduce the strength of the fire and maintain this intensity for an hour.
9. After that, the breasts are kept outdoors for about three hours.

For smoking, it is better to use chips of cherries, apricots or plums. Place a teaspoon of sugar in the bottom of the smoker. This will give the appetizer a caramel color.

Dried chicken breast in the oven

This is a quick and easy way that allows you to get fragrant chicken in a few hours. For three chicken breasts, additional components will be required:

• a small spoonful of table salt;
• ready-made seasoning for chicken;
• three cloves of garlic.

Step by step preparation:

1. The fillet is prepared for drying in the traditional way and rubbed with a mixture of seasonings, chopped garlic cloves and salt.
2. The meat is placed in a dish and covered with a lid. Keep in the refrigerator for about three hours.
3. All this time periodically shake the pieces.
4. Next, the fillet is dried with napkins and the juice is removed.
5. Meat pieces are passed through the grate and left in a hanging position. You can use skewers to secure.
6. The grate is installed on the highest level of the cabinet.
7. Below is a tray for juice.
8. Turn on the convection mode and dry the chicken for five hours at the minimum temperature.

When the pieces have cooled, they are taken out and cut into translucent slices. Dried chicken breast in the oven is ready.

With paprika in the fridge

For the following recipe, certain components are taken:

• three chicken fillets;
• fifty grams of garlic granules;
• half a small spoon of turmeric;
• oregano ordinary;
• assorted dry peppers, optional;
• a glass of sodium chloride;
• a tablespoon of sweet paprika.

Step by step execution technology:

1. Half the salt is placed in the container, the chicken is placed in it and the rest of the sodium chloride is covered. The fillet should be completely covered with grains.
2. The container is covered with cling film and covered with a lid.
3. Keep it in the refrigerator for three days. Shake periodically.
4. After the specified time, the meat is washed in water, dried.
5. Then they keep it in a dry container for half a day, placing it in a refrigerator.
6. Paprika is mixed with garlic, turmeric, oregano, pepper.
7. Thoroughly rub the mixture into the fillet.
8. Wrap pieces separately with gauze and thread.
9. Hang in the refrigerator on the highest tier. The chicken should not touch other foods.
10. After five days, the snack is ready.

The delicacy is cut into thin slices before serving.

Dried chicken breast in brine

To cook fragrant and soft chicken in marinade, take the products from the list:

• 0.7 kilograms of breasts;
• a couple of handfuls of onion peel;
• liter jar of water;
• a tablespoon of black tea;
• three large spoons of salt;
• two large spoons of garlic granules;
• two large spoons of sucrose.

Dried breast is prepared in this way:

1. Put onion peel and tea in a saucepan.
2. Add sodium chloride.
3. Pour in sugar.
4. Pour in water and put the container on medium heat.
5. Bring the composition to a boil and cook for about seven minutes.
6. Leave and cool.
7. The prepared chicken is placed in the resulting brine.
8. A flat plate is placed on top and a load is placed on it.
9. All this is left in the cold for a day.
10. After that, the brine is drained, and the meat is dried with napkins.

Fans of spicy and spicy will love the following recipe, which involves the use of certain products:

• 1 tsp mustard;
• seven large spoons of soy sauce;
• two or three chicken breasts;
• dried minced garlic;
• a mixture of hot peppers.

Cooking progress:

1. Mustard is mixed with soy sauce.
2. Add pepper and garlic to taste.
3. The meat is cut into not too thick plates of the same size (about four millimeters).
4. The fillet is dipped into the marinade. It should completely cover the chicken.
5. Leave the meat in the cold until morning.
6. The chicken is then placed in a dryer and kept for ten to twelve hours. It is dried at a temperature of seventy degrees.

The finished product is stored for a week in a dark, cool place. Meat carpaccio goes well with fresh vegetable salads.

I have cooked this chicken breast and will cook again. The taste is not much different from the purchased one, except for the absence of a smack of smoke. For those who can’t go anywhere without it, pour the finished breast with liquid smoke.
Amazingly tender, delicious meat!

Chicken breast (2-3 fillets weighing about 600 gr),
Salt (not iodized) - 200 gr., (from my experience 2-3 tablespoons are enough). For some, 3 tablespoons turned out to be a lot. Put 2. It still turns out delicious. Next time adjust the salt if you like it.
black pepper - 2 tablespoons,
hot red pepper - 1.5 tbsp,
50 gr. cognac or other strong liquor (optional).

Let's prepare our fillet, remove the bones. Mix salt, spices, alcohol. I have cooked with and without alcohol. And so, and so it turns out very tasty. Alcohol acts as a flavoring agent and a good preservative.


We thoroughly rub the chicken breasts with the resulting mixture (we rub it, and not just fall asleep), put it in a container, tighten it with cling film and send it to the refrigerator for 12 hours !!!


After 12 hours, rinse the breasts WELL with cold water and dry them with a towel. In fact, you need to wash off everything that is on the chicken breast.


The breast itself will become more rigid and dense. Salt thickens the meat.
Then you can once again lightly rub the meat with pepper, you can also rub with chopped garlic.
In order to make the upper part of the breast redder, rub it generously with paprika. I did not set such a goal. The choice is yours.


Wrap the meat in cheesecloth or cotton towel and refrigerate for MINIMUM 12 more hours. I recommend increasing this time to two or three days! I kept the breast in a waffle towel for more than 3 days in the refrigerator, and then making a hole in the breast, inserted a string and hung it on the balcony for 2 days (wrapped in gauze so that the flies did not sit down).

Those. the meat is completely ready in a day from the start of cooking. The longer the meat lies in gauze (towel) in the refrigerator, the in my opinion, it will become tastier. If you like dried jerky, you can hang it at room temperature and let it dry for a couple of days (it’s better to hang it in the kitchen on the ledge and ventilate the room more often).


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