Carpaccio is a visiting card of Italian cuisine. The idea of a dish of thin slices of raw meat with a savory dressing belonged to the famous chef Giuseppe Cipriani. #carpaccio # uncooked smoked meat # with dinner for lunch # recipe carpaccio # carpacciorecept
Ingredients: 1 Salting method:, Chicken breast, Nitrite salt, Table salt, Sugar, Starts "Easy Cur", Ascorbate sodium, 2 Salting method:, Chicken breast, Nitrite salt, Sugar, Starts "For Ham", Ground white pepper, Turmeric
Cooking method:
Rinse the chicken breasts, separate the small breasts and trimmings. Mix all the dry ingredients together, grate the fillet pieces with this mixture and pack in a bag under vacuum. If there is no vacuum device, just put the salted fillet in a bag and remove the air as much as possible by twisting it into cling film. Leave warm at + 20... 25 C for 2 days for salting and activation of starter cultures. Then transfer to the refrigerator for another 1 day.
Any smoking occurs only with air convection. Carry out thawing meat at room temperature for 2-3 hours or in a smoking chamber at 30 C to 15 C inside the meat. Then hang the fillets on hooks or twine in the smokehouse, set 45 C. and dry the fillet until a shiny crust with convection for about 1 hour to 30-35 C inside the meat.
Then raise the temperature in the smokehouse to 50... 55 C and only now supply smoke for 5-8 hours using a labyrinth (passive smoke generator) or any other type of smoke generator. The main parameter here will be the achievement of the temperature inside the pieces of 45 C and the subsequent holding at this temperature for 3 hours to consolidate the sanitary action together with the supply of smoke. Maintain fillets for 24 hours for final ripening at + 11-12 C.
Carpaccio can be stored in the refrigerator for up to 15 days without loss of quality and safety. A detailed video of Carpaccio recipes at the link: