Chicken fillet

Category: Meat dishes
Chicken fillet

Ingredients

chicken fillet 500
vodka 2 tbsp. spoons
salt 2 tbsp. spoons
sugar 2 tablespoons
a mixture of peppers (I take peas and crust) taste
herbs taste

Cooking method

  • Today I had chicken balyk. The recipe is very simple and quick, this time I made with herbs and I really liked it.
  • ... 2 chicken fillets. 2 tablespoons of vodka. 2 tbsp. tablespoons of sugar, 2 tablespoons of salt. a mixture of peppers. pour the chicken fillet with sugar and salt. vodka and set it for 8 hours, turn it over every hour, then get it out with a paper towel and hang it up for at least 24 hours, or preferably 48 hours, Bon appetit !!!!!!!!

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Masinen
Tima, has time to dry in 48 hours?
in the photo is very beautiful))
Tima
yes it is in time. I have it on the cornice in the kitchen near the window ... You will immediately see that it is already dry. the meat becomes transparent
please
Balychok is beautiful, you have to try it, but don't cover it with gauze?
Tima
no, no ... We are already starting to try in a day. but who loves sushi needs at least 2 days ...
Helen
To bookmarks...
Asya Klyachina
It looks sooo beautiful, but I'm afraid to eat that anyway. I would dry it in the fridge, even if longer, I'm a coward.
Tima
why in the fridge? there the temperature is +5. but we need to have +20 and a ventilated room .... you alcoholized the balyk so everything will be all right


Added on Monday 21 Mar 2016 10:13 PM

Asya Klyachina, I make such a balyk for a long time and it costs 3 days under the pressure in the refrigerator. but still I dry it in the kitchen Chicken fillet
Asya Klyachina
Tima, well, it looks gorgeous, it's easy. I love meat very much. I will try the chicken first, indeed the fillet is alcoholized with vodka, it should be safe. And make out the meat too with a recipe, especially if the recipe is time-tested.
IamLara
Tima, balyk is really gorgeous, the main thing is simple and fast, and without nitrates. You put in ordinary salt, right? And how much pork do you salt? Or just 3 days in brine under pressure? And how do you organize the press for such a piece?
Tima
IamLara, I put the usual salt. from pork the one that the photo above is long. but from the clippings of days 4-5 it turns out like basturma Chicken fillet


Added on Friday, 25 Mar 2016 00:31

here I added 2 more spoons of soy sauce. pickled for 2 days, hung it on the curtain in the kitchen and after 4 days the sample was already taken))))
IamLara
Tima, thanks, understood. 5 in the refrigerator + 5 to dry and eat. I'll try to salt it tomorrow. The husband gave the go-ahead. Pork tenderloin too, isn't it?
Or beef?
Tima
IamLara, the pork tenderloin is, as I have a thin strip in the photo above, it is not needed under the press, the chop goes under the press, it is much wider and a little rougher ...
IamLara
Tima, understood with a clipping.
And the balyk on the top photo, how do you press it, like a stone? I'm just going to the supermarket with my husband in the evening, I don't know what I can buy,
therefore I ask (if there is no filet). To begin with, I'll buy a piece of about 1 kg, I'll try. I don't have a mold, I have a ham maker, a teskoma, maybe I can put it in it?
Tima
IamLara, oh, there it is completely different ... I took the chop part weight about 1000 grams, sprinkled it well with salt and put it in the refrigerator under oppression for 3 days. I turned it over 1-2 times a day, after 3 days we take out the meat, wipe it with a paper towel , rub with spices, wrap in gauze and hang to dry (I'm in the kitchen on the cornice). meat should be dried for at least 7 days ... But first I would try with smaller and tender pieces, this is a chicken inset or fillet ...
Sveta * lana
👍 👏
Twig
Tasty, you can see from the picture.
About "alcohol" - I doubt it. 2 tbsp 500g
Tima
hawk, quite enough. alcohol dissolves salt and sugar and you get enough marinade
IamLara
Tima, bought a filet, I'll try with it
Tima
IamLara, everything will work out, I don't even doubt
IamLara
TimaThanks again, from my husband! I didn’t try, but he took a sample from my sirloin (dried for 7 days) and took it to work, they had a corporate party. Everyone really liked it, I didn't even have time to take a photo. After Easter I will repeat, already for myself
Tima
IamLara, Larisa, I am very glad that your loved ones all liked the balyk and not only loved ones ..
pitch
After Easter, I will unsubscribe about the result: girl-yes: it looks very tasty
Valyushka
Tima, Alina, stunned how easy it is to cook and how delicious! Thank you very much!
I cooked it and gave it to my husband to try without saying what and from what ... I didn't guess
I will repeat
Tima
I am very glad that I liked the recipe .... I have it constantly weighing dry. simple and tasty !!!!
Nuttison
Tima, What a beauty !!!!!! I dragged it into the burrow. Thank you!!!!
Yuliya K
Quote: Tima
I put ordinary salt
What kind of salt? Large or small? And yet ... marinated in the cold or at room temperature?
The photo is so tempting!
Tima
Yuliya K, coarse salt. I marinated in the cold ..... based on chicken balyk I made basturma, nothing happened. we liked


Added on Tuesday 28 Feb 2017 10:12 PM

Chicken fillet
Yuliya K
Oh! Excellent !!!
Thanks for the answer! I will bookmark the recipe!
Palych
Something has mixed up in the subject ... so we put the marinated in the refrigerator for only 8 hours? This is for chicken, and beef for a day, or even three? Do you need oppression for the trigger? And after it just get wet, do not rinse, rinse? The other day I made balyk with fish, about the same technology, but dry is added to the marinade. mustard, I liked it and add. disinfection. Who didn't add mustard? And from the flies can be slightly vinegar like fish?
Tima
Quite right, we set the marinate for 8 hours, do not rinse or rinse it with salt, what you need will not be salty, I did not add mustard, I don’t like mustard
Palych
For the third time we make a similar balyk with chicken breast, two cue balls each (approx. 700 grams total weight), we "rehearsed" the composition for ourselves. It's more convenient for me not in spoons, but to measure everything by weight.
Optimally (what would not be salty) stopped at 6% salt and sugar (I feel sorry for honey) and with mustard (powder and a pinch of grains), spices "by eye" and different. With a glass of homemade. cognac.
It’s even scary to marinate for 8 hours, a day, then a light rinse, blotting with a cloth and on hooks on the loggia for a day and a half. Store wrapped in cheesecloth in the refrigerator. Delicate, pink, soft, delicious ... bit by bit for an appetite as an appetizer for lunch / dinner.
Palych
Ha, yesterday at my mother's house he treated me ... they guessed whether it was meat or fish. Said that shark meat)))
Crown
Quote: Palych

Ha, yesterday at my mother's house he treated me ... they guessed whether it was meat or fish. Said that shark meat)))
Here! I also call it fish without fishy smell. :-)
I pickled and dried chicken breasts, they have a neutral taste, the main accent is given by marinade and spices.
Who did the thighs, how are they?
Palych
I look closely at the turkey fillets, they are much larger, but they say they are drier and probably will not be as spectacular. Who did it?
lana light
What an interesting recipe! I'll have to try to do it too. And with mustard!
Palych, thanks for the addition to the recipe.
Palych
lana light, I kept striving for such a pink color as in the author's photo. This is clearly a photozhop_color correction, although I made a variant with cherry sauce, even in the summer I marinated cherries in vinegar, for a week I almost poured / drained this brine or sauce (as it is usually a marinade?) Delicious, spicy, cinnamon and star anise, coriander and various spices ... I store it in a jar in the refrigerator, it does not deteriorate and I add it quietly to such cases. The color of the meat - for an amateur - pale purple.))
Crown
In winter I will open a jar of spicy dogwood and try to marinate meat in its syrup, vegetables from berries are painted, maybe the meat will turn pink.
lettohka ttt
Tima, Alina, thanks for the recipe! Photo, very tasty! : mail1: I took it away.

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