I'll tell you in detail how to make a chicken from a simple snack banquet for a few days. It's very simple - we jerk chicken breast!
So how do you spend jerked meat at home, even if you are not above the sun of Andalusia shines?
To successfully wilting meat should be aware that it is or strong sunlight, or, as often It is at a temperature of from +2 to +18 degrees Celsius in a well ventilated area, without direct solar rays.
To the meat was safe to eat (we assume too chicken meat), should also follow the simple rule: choose the meat chain stores (as a rule, there sold meat with large PLANTS extending sanitary control), to observe the purity of the kitchen, use nitrite salt (it has the inhibitory effect on pathogenic microorganisms).
And do not panic if you see mold on your product.
White mold - it's good! You remember a long time ago, when sanctions were maaaalenkie, selling sausages European, but not Belarusian cheeses covered noble white bloom. Remember? So white mold - good.
And if a mold of a different color, just carefully wipe it with a clean cloth, rubbing alcohol and place of its growth cover with vegetable oil, it is possible the entire piece, cured from this slow, but the product is very well preserved and will remain helpful.
Finally recipe itself.
Recipe jerked chicken breast fillet
Ingredients:
Chicken fillet - 3 pieces
Garlic - 4-5 cloves
Sol - 5-6 Art. spoons
Dried herbs - 1.5 Art. spoons
Coriander - 1,5-2 Art. spoons
The mixture peppers - Cm 2. spoons (freshly ground)
Paprika - 2 tbsp. spoons
Preparation:
So, first we need to prepare a mixture, in which we marinate, and then to dry our chicken, so we pour into a bowl of salt. Her regret is not necessary, because it is the basis of our dishes.
Now you need to add some spice. You can mix it to your favorite spices or seasonings. First of all, add the dried herbs and freshly ground pepper (mixture).
Now add the chopped garlic and paprika (it will give the chicken a nice reddish hue).
Mix everything until smooth. This mixture is enough back to back, so that the more you do it, the better.
Chicken fillet carefully washed and dried with the help of paper napkins.
It can be dried in one piece, but it will take more time, so I recommend to cut each piece lengthwise into three parts.
Now dip each piece in the prepared mixture and crumble it on all sides.
We lay out all the pieces in a saucepan.
And put under pressure for 3-4 hours.
During this time managed to put chicken juice and well marinated.
Take each piece of fillet and lay it on a paper towel to get rid of excess fluid.
Next we need to be strung on a thread or a chicken, as I have, on a skewer (whom as convenient).
And hang out where it will not disturb you, for example, on the balcony.
After about three days fillet should thoroughly dry. Therefore, make sure the pieces are dry, but not too hard.
We'll just have to slice the meat, put it on a platter and garnish with lemon or herbs.
Bon Appetit!
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