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Homemade chicken jerky. Dry-cured chicken breast - a delicious meat delicacy at home

Dried chicken breasts - delicious snack, which is dispersed in an instant. It is served with a festive table or eaten with beer. But the price of such a delicacy in stores is off scale, and the quality of the product is very doubtful. Often, dried balyk is stuffed with various preservatives to extend the shelf life. "Popularly about health" offers to cook home-dried chicken breasts on their own. Their recipe is very simple, you just need to be patient, because the meat is dried for at least 3 days. Are you ready to experiment? Then let's get started.

Chicken Breast Recipes

It all starts with a purchase chicken fillet... Give preference to trusted sellers, choose the freshest, odor-free, preferably large.

Take the quantity at your discretion - 2, 4 or 6 pieces of fillet, it does not matter, but we warn you - dried breasts after salting and drying lose weight by about one third, since salt draws out liquid from them. In addition, they are very tasty, so they can be eaten rather quickly. We recommend using at least 1 kilogram of meat to get about 600 grams of delicious balyk at the end.


Recipe 1

Ingredients: chicken fillet - 1 kg; coriander - 10 g; black peppercorns - 10 g; paprika - 1 tsp; thyme - 10 g; dried garlic - 1 tsp; salt - 40 g.

At home, jerky breasts can be prepared in a variety of ways. Rinse the fillet thoroughly, cut off pieces of fat from it, film, dry with napkins. Now you need to crush the pepper and coriander in a mortar or grind them in any other way. Mix all the spices and salt in a bowl. Place the fillets in a suitable container and sprinkle with the salting mixture. Try to spread a layer of salt evenly on all sides of the chicken. Then we close the container and put the chicken fillet in the refrigerator for 6 hours. After waiting this time, remove the bowl and turn the meat pieces over. Return the food to the refrigerator for another 6 hours.

In 12 hours, the fillet was completely salted, it became tough and decreased in size. Now you need to rinse it, remove the remaining salt from the pieces. Be sure to wipe clean meat dry with a towel. For drying, we need a thread or thin rope. Punch a hole in each piece of meat on one side, thread a thread through it. Hang the meat to dry at a temperature of +8 to +18 degrees. How much to dry chicken breasts? Each culinary specialist will give a different answer to this question. Someone dries fillets for 3 days, someone - 5, and if you like hard balyk, then dry longer. The more the meat is dried, the harder it becomes in the end. In most sources, you can find information that drying should last at least 72 hours.

Attention! If you plan to dry chicken breasts in an apartment where the thermometer rises above the indicated values, it is better to move the meat to dry in the refrigerator. Wrap the fillets in a thin layer of cheesecloth and hang them by wire racks or in some other way. It is dangerous to dry meat in a hot room. It is allowed to dry outside under a canopy, if it is not very hot. Wrap chicken breasts in cheesecloth only to avoid contamination of meat, which can be carried by flies.

Recipe 2

Ingredients: chicken fillet - 1 kg; cognac - 2 tbsp. l .; coriander, black pepper, dried garlic - 10 grams each; red pepper - 0.5 tsp; salt - 40 g. To roll before drying - paprika - 10 g; coriander - 10 g; dried garlic - 10 g.

This recipe for jerky chicken breasts is even more interesting. The finished meat is translucent and very spicy. Be sure to try making it.

Rinse the fillet, dry it with napkins. Place the chicken in a bowl and add the cognac. Dip the meat in it and let it rest for 20 minutes. Then prepare the curing mixture and pour it over the fillets, roll on all sides. Cover the bowl with a lid or plastic wrap and put the chicken in the refrigerator to salt for 12 hours.

When the fillet is salted, remove it from the dish and wash it with plain water. Wipe off the pieces with a towel. Now the breasts look different - they have darkened and become firm.

Prepare a spicy mixture of paprika, ground coriander and dried garlic. Rub each piece well with spices and wrap in cheesecloth, in one layer. Hang the meat to dry for 3 days or more, depending on your taste.

Some tips from experienced chefs

There are many ways to dry chicken breasts. But the general idea is clear - first, the meat is salted, then dried. Some housewives recommend steeping the meat after it has salted to reduce salt levels. Do it in boiled water about an hour or two, achieving the optimal taste. As for the salt itself, many culinary experts advise using not ordinary cooking salt, but sea salt, referring to the fact that it dissolves worse and penetrates into the meat fibers just as much as necessary. Perhaps this is worth checking out.

We told you how to cook chicken breasts, we have provided recipes for this. We hope you enjoy some of them. Remember that it is better to dry meat in the refrigerator than in a hot and stuffy room so that it does not spoil before you can taste it. The health of your household and yourself will depend on the correctness of your actions, and this is the most valuable thing we have.

Delicious meat delicacy at home - it's easy! The taste is excellent, and the cooking process is very simple and I have checked it more than once.

According to the already established tradition, it is a good song for mood.

There are very few ingredients, these are:

Chicken fillet 1 breast - 2 pcs.,

Salt - 2 tablespoons with a slide,

Sugar - 1 tablespoon,

Spices: sweet paprika, smoked paprika, ground coriander, dried garlic, black pepper (mixture of peppers), red hot hot (optional).

Cooking method.

Take chicken breast, cut into 2 fillets. We remove films, fat.

Mix salt and sugar, rub the fillets thoroughly. We put it in a container and for 24 hours in the refrigerator, cover, turn over after 12 hours.

A day later, this is the picture.

We rinse well under running water to remove salt and dry thoroughly with paper towels. Here we have such beauty already. The fillet hardened and became transparent.

Mix the spices 1: 1 and carefully roll the fillets in them.

This is how it happened.

We wrap each piece in cheesecloth, put it in a container and send it back to the refrigerator for 24 hours to ripen, and more is possible.

Then we unpack it, this is what happened, the pieces are well soaked in spices.

Well, now, as it is convenient for anyone, you can hang it and leave it for a long time in a ventilated room, balcony, or, like me, impatient - I adjusted it near the fan for two hours, periodically turning it over.

We sharpen the knife well and cut thinly at an angle of 45 degrees - this transparent beauty.

The result will delight you. The longer it hangs, the denser it becomes, and if it is in the refrigerator, then the meat will ripen to taste more, but a little more than 2 days is enough for us to eat already.

Have a good mood and Bon Appetit, may you succeed!

Cured meats are a delicious homemade delicacy. It is prepared from beef, horse meat, pork, but the easiest and quickest to prepare it is obtained from chicken breast fillet. It takes a little effort and patience to please loved ones with delicious and fragrant meat which is perfect for festive table as cold cuts or a snack for beer.

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

Cooking fragrant 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: a 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.

Cooking time: 3 days.

How to make chicken breast jerky at home

1. To prepare jerky meat, take a large half of skinless chicken breast fillet. If we cut it out from a whole breast onto the bone, then remove the skin, rinse it well and soak it with paper napkins. Place the breast on the bone upside down with the side from which the skin was removed. We make a small indent from the central bone, cut the fillet down with a sharp knife (cut a small bone from the side of the wide part), then take the knife to the side and cut off an even piece of fillet. We remove the bone, 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 a plastic container or glass small form on the bottom. It will act not only as a substance that will remove moisture from meat, but also as a preservative.

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

4. We fill it with the remains of salt, so that all areas of the meat were closed. During such storage, maximum moisture should be removed from the fillet. The meat will not take too much salt and it will turn out to be moderately salty. The main thing is that the entire surface is covered with salt. Cover the container loosely with a lid and refrigerate for 24 hours.

5. Open the container in a day. A liquid will form at the bottom, and all the salt will become wet. We free the fillet from salt. In 24 hours it will decrease in volume, change color and become harsh.

6. Rinse 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. We mix. At this stage, add any spices. Fresh garlic we do not use it, it contains a lot of moisture.

8. Rub the fillets from all sides with the prepared mixture of spices.

9. Wrap the fillet in spices in cheesecloth and tie a long string to the end. The meat should be hung in a cool place, the refrigerator door is perfect. We remove the middle shelf by the door, tie the string to the upper shelf and leave the meat in gauze for 2 days.

10. After 2 days, unfold the finished jerky. In the process of drying, it becomes even denser. Dried garlic adds a light flavor.

11. Cut the delicious dried chicken breast into thin slices and serve immediately. Store the jerky in gauze on a plate on the bottom shelf of the refrigerator.

For dried breast, you can use any spices and dried herbs to taste. Coriander seeds, allspice peas, and bay leaves are great choices. We send everything into a mortar and grind it with a pestle. If we use dried rosemary and thyme, then grind them a little in a mortar too.

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

At home, wilting chicken is as easy as shelling pears. To prepare a delicious delicacy, you don't need any special expensive products... The preparation and processing time of the ingredients will take at least 20 minutes, regardless of the recipe. The rest of the drying stages (pickling, drying) take place without human intervention.

It will be possible to enjoy the delicacy not 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, involving 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 whole chicken in the market, in the supermarket, the first step is to make sure that the product is fresh. The poultry meat should be light, pale pink, without bruising, external inclusions. The smell is pleasant, slightly sweet. It is advisable to buy steamed (chilled) chicken. Frozen meat loses juices and, at least quite a bit, is worse in taste than steamed meat.

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

A mandatory step for any recipe for dried chicken breast is stripping meat from films, fat, tendons. After fillets are washed and blotted from excess moisture with paper towels.

Pickling spices chicken meat before drying, choose at your discretion. You can limit yourself only to salt, red and black ground peppers. Alternatively, marinate the breast in a seasoning mixture. WITH dietary types meat go well with oregano, marjoram, basil, caraway seeds, paprika, turmeric, hops-suneli, garlic.

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

How to cook dried chicken breast: a 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 kitchen salt;
  • 1 tsp each paprika, black and red pepper (ready-ground seasonings);
  • 2 cloves of garlic.

For processing products - 10 minutes. Pickling - 24 hours. Drying - 72 hours.

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

Recipe:

  1. Prepared for marinating chicken fillet is rolled in a mixture of salt and pepper. Thoroughly rub the seasonings into the meat.
  2. They put the breast in a container, tighten it cling film... Put in the refrigerator to marinate for a day. During this time, the fillet pieces are turned 5–8 times for even salting.
  3. The pickled breast is washed under running cool water to remove excess salt. Blot with paper towels. Rub with chopped garlic and ground sweet paprika.
  4. The pieces of meat are individually wrapped in a double layer of gauze or placed in a canvas bag. Tied with a thin twine.
  5. The chicken breast prepared for drying is suspended in a dark, cool, ventilated room. Dry for three days. Or simplified version- fix the chicken fillet on the inside of the refrigerator door. The effect is the same.

After the allotted time, you can try the delicious dried chicken. 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, you can use not only cognac, but also brandy, vodka, good moonshine, tequila to prepare dried chicken. The main thing is that the strength of the drink is at least 40 degrees. The recipe itself is more than simple.

For 900 g chicken fillet (2 breasts):

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

For processing products - 10 minutes. Pickling - 24 hours. Drying - from 2 to 7 days.

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

Recipe:

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

The finished delicacy is stored on the middle shelf of the refrigerator. Served in the form of thin cuts for beer, as an appetizer. Used for making canapes, sandwiches.

Express recipe for dried chicken breast in the oven

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

For 1350 g fillets (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.

For processing products - 5 minutes. Pickling - 8 hours. Drying - 5 hours.

Nutritional value of 100 g (in grams): proteins - 23.14; fats - 1.87; carbohydrates - 0.83. Calorie content - 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 fresh vegetable on dried).
  2. The fillet is placed in a container 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 secreted juice. Fillet pieces are threaded through the wire rack and fixed with wooden skewers in a hanging position.
  4. The grill with meat is placed on the very top of the oven. Put a baking sheet 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 wire rack when the pieces of meat are completely cool.

How to dry chicken breast in an electric dryer

Another simple and quick 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 turns out to be something similar to snacks.

For 4 kg of chicken fillet (for a complete setting of the electric dryer):

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

For processing products - 5 minutes. Pickling - 8 hours + 3 hours. Drying - 6 hours.

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

Recipe:

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

The jerky is removed from the wire rack when it cools down to room temperature. At the exit from 4 kg of chicken fillet, a little more than 1500 g of dried chicken snacks with an incomparable taste are obtained.

Video recipe

  • To make the chicken meat not only wilted, but also slightly dry, it is hung out in the sun, wrapped in several layers of gauze. Fillet dried in a refrigerator turns out to be softer, more moist.
  • To speed up the cooking process for dried chicken breast, large chunks the fillet is recommended to be cut into wedges. Small pieces of meat will be ready to eat in 2 days.
  • Cooked dried chicken breast can be stored for 2 weeks at room temperature and a month in the fridge. To prevent mold from forming, the meat is wrapped in edible paper or linen cloth. It is not recommended to store dried breast in cling film, cellophane, polyethylene for a long time.
  • Usually jerky is served as a snack, cut into thin translucent slices. Homemade chicken fillets can also be used as a staple ingredient in light salads with oil dressing.

Lean types of meat and poultry are considered the best for drying. A perfect example is jerky chicken. Perhaps this is the most affordable option for a typical home environment. Chicken can be prepared this way using a dryer, oven, grill, or naturally by salting and hanging in a dry, dark, ventilated area.

The most popular is the preparation of jerky chicken fillets. However, it is quite possible to dry it whole or use other parts of it, for example, wings or legs.

The classic recipe for jerky chicken

Chicken breasts can be wither whole or in small pieces. First, the second way.

Required Ingredients:

  • 1 kg of chicken fillet;
  • large onion;
  • a few cloves of garlic;
  • ground hot red pepper;
  • 60 g of salt.

Cooking technique:

  1. Chicken breasts should be rinsed, then dried and cut into small cubes.
  2. Peel the onion, rinse, chop into rings. Peel the garlic, crush through a press or finely chop.
  3. Place the chicken meat in a salting container, sprinkle with salt, chopped onions, garlic, a pinch of ground hot red pepper. Close with a lid, press down with some kind of oppression. Set aside for a day under room conditions.
  4. Then turn the meat over, press the lid tightly again, put it in the refrigerator for five days.
  5. Next, remove the meat, remove excess salt. Arrange the chicken on the wire rack - the pieces should not come into contact with each other. Send the wire rack to the oven. Dry for 10 hours at 50 degrees Celsius.

Dried chicken legs with juniper berries

For this classic recipe you need juniper berries.

Required Ingredients:

  • 5 kg of chicken legs;
  • 100 g of juniper berries;
  • 300 g of salt;
  • 50 g sugar;
  • Bay leaf;
  • ground cinnamon;
  • clove buds;
  • black peppercorns.

Cooking technique:

  1. First you need to prepare chicken legs. Rinse first, then rub with a mixture of half salt, sugar and 5 g ground cinnamon.
  2. Place the meat in a salting container. Sprinkle with juniper berries.
  3. We prepare the brine on the basis of five liters of water. Bring it to a boil, then put the rest of the salt, five black peppercorns, a bay leaf, a couple of cloves in it. Boil the brine for a couple of minutes. Then it needs to be cooled, filtered.
  4. Chicken legs pour prepared brine. Install a press on top, keep for about 3 hours in room conditions.
  5. Then the brine is drained. Dry the legs with paper towels. Dry at a temperature of 10 degrees Celsius in a dark, dry place with good ventilation.

Dried chicken wings

It's even easier to grill your own sun-dried wings.

Required Ingredients:

  • 1 kg of wings;
  • 50 g of salt;
  • ground black pepper;
  • ground red pepper;
  • ground cinnamon.

Cooking technique:

  1. First you need to rinse the wings, then dry them.
  2. Make a curing mixture from salt, 2 g of ground cinnamon, 5 g of ground red and black pepper.
  3. Grate the wings with the mixture, and then place them freely on the grill grate so that the heating air constantly blows the chicken from all sides.
  4. Drying should be carried out at minimum heating for at least 6 hours.

Dried meat prepared in this way is ideal as a snack for beer.

Whole dried chicken breast

In order to taste the most delicate one, it is not at all necessary to go to the store for it. You can cook it yourself with minimal effort.

Required Ingredients:

  • 500 g chicken fillet (2-3 breasts);
  • a few cloves of garlic;
  • coriander seeds;
  • ground paprika;
  • a mixture of ground peppers;
  • salt.

Cooking technique:

  1. The first step is to prepare the curing mixture. In a glass container, mix one and a half tablespoons of salt, add a tablespoon of ground coriander seeds, a quarter of a teaspoon of ground paprika, a mixture of peppers.
  2. Peel four garlic cloves and cut into slices. Stir all ingredients.
  3. Grate the chicken breasts with the prepared mixture. Fold into a container to fit. Press down on top with oppression. Place in refrigerator for 12 hours.
  4. During salting, turn the fillet to the other side once.
  5. After 12 hours, remove the breasts, dry thoroughly with paper towels. Wrap each of them in separate gauze.
  6. Tie the meat with twine or twine, provide loops for easy hanging. Hang the breasts on pipes; in cold weather, using improvised means, you can attach them, for example, above gas stove.
  7. After three days, put the dried meat in the refrigerator for a day.


As a result, already on the fifth day of "fuss" the wonderful dried chicken breast will be ready. What is important - without any preservatives, special additives or flavoring enhancers

Vegetable salad with dried chicken breast

Ready-made chicken jerky is a versatile ingredient for all kinds of salads, first and second courses.

With her participation, you can quickly cook a simple vegetable salad.

Required Ingredients:

  • two dried chicken breasts;
  • one large bell pepper;
  • Chinese cabbage forks;
  • three tomatoes;
  • vegetable (olive) oil;
  • soy sauce;
  • a few cloves of garlic;
  • dill greens;
  • lemon;
  • ground black pepper;
  • salt.

Cooking technique:

  1. The first step is to prepare a salad dressing. Finely chop a bunch of fresh dill into a glass bowl. Salt and pepper. Roll the lemon on the table surface, knead it. Cut off the fourth part, squeeze the juice into a bowl.
  2. Grate four cloves of garlic, send to the rest of the ingredients. Pour in four tablespoons of soy sauce. Add 100 ml olive oil, mix everything thoroughly, let it brew a little.
  3. Chinese cabbage chop into "squares". Cut the pepper into large strips. Tomatoes - into ordinary slices.
  4. Jerky breasts try to cut into slices as thin as possible.
  5. Mix meat with cabbage, bell pepper, tomatoes. Top with dressing.


This very standard recipe can be diversified with other vegetables: cucumber, sun-dried tomatoes

It will go well with dried chicken breasts: mushrooms, beans, cheeses (ideally parmesan), nuts, and other ingredients.

Other common uses for such meat are some soups (pea, hodgepodge), a variety of pastas, and other pasta dishes.