Drying of birds, as well as nydesa, should be done only after preliminary preparation – salting. There are dozens of recipes for salting imarinade mixtures, but below is a universal recipe that will help to fully preserve the taste and healthy qualities of poultry meat.
Dried birds, especially dried birds, preparing meat for drying, recipes for dried geese and chickens.
A universal recipe for dried birds.
Ingredients for the curing mixture: per 10 kg of poultry – 700 g of salt, 5 g of ascorbic acid in powder, 15 g of fine sugar. Ingredients for brine: for 10 liters of cold boiled water – 1.9 kg of salt, 50 g of sugar, 25 g of saltpeter or 5 g of ascorbic acid in powder. Divide the carcasses of birds into 2 parts, rub on all sides with a curing mixture, lay in rows in a non-leaking container, the bottom of which is sprinkled with salt, as densely as possible and skin down.
in a dark ventilated place. In 3-4 months the goose will be ready. Goose meat must be resilient and secrete fat.
Oven-cured goose with pepper recipe.
Goose carcass (2.5–3.5 kg), 40 g of salt, ground black and red hot peppers to taste. Rinse the carcass, dry, separate the meat from the bones, cut. Mix the salt with red and black pepper. Grate the meat with a curing mixture, leave for 15-18 minutes. Then lay the slices in a straightened form on the wire rack so that they do not touch each other. Place the meat rack in the oven preheated to 40 degrees. Leave the door ajar. Dry for 12-14 hours until ready.
Dried Chicken Recipe.
10 kg of chicken carcasses, 200 g of salt. Rinse the chicken carcasses, dry it, grate with salt inside and out. Wrap tightly in parchment paper, tie it tightly with twine and hang it in a dark, ventilated room. Drying birds to carry out within 70–90 days. Ready meat should be clear and greasy..
Jerky chicken and garlic recipe.
10 kg of chicken meat, 100 g of salt, 7-8 cloves of garlic. Separate the meat from the bones, chop. Finely chop the garlic, grind with salt. Grate the meat with the resulting mixture. Dry the birds in a dark, dry, ventilated area at a temperature of 20 degrees for 10 days.
Dried Chicken Wings Recipe.
1 kg of chicken wings, 60 g of salt, cinnamon, ground black and red pepper to taste. Rinse and dry chicken wings. Mix salt with pepper and cinnamon. Grate the chicken wings with the curing mixture and put on the grill so that they do not touch. Grill on low heat for 6–8 hours.
Cured Chicken Legs Recipe.
10 kg of chicken legs, 10 liters of water, 50 g of sugar, 600 g of salt, 200 g of juniper berries, bay leaf, cinnamon, cloves, black pepper to taste. Mix 300 g of salt, sugar and cinnamon. Rinse chicken legs, grate with the mixture, put in a salting bowl, sprinkling with juniper berries. Bring the water to a boil, add the remaining salt, bay leaf, black pepper and cloves, boil for 2-3 minutes, then cool and strain.
Pour chicken legs with brine, put under oppression and let stand at room temperature for 3 hours. Drain the brine, dry the legs with a towel or paper napkins. Dry the birds in a dark, dry ventilated area at a temperature of 10 degrees for 28–32 days.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.