Dry-cured chicken breast - fillet, smoked.
Good afternoon friends. This time I will try to make a dry-cured chicken breast according to a recipe from the Internet, but at the same time I will slightly smoke the breast with cold smoking.
Dry salting.
-2 pcs. small chicken breast fillets
-1 tbsp. spoon of salt
-1 tbsp. spoon mix of peppers
-1 tbsp. a spoonful of dry garlic (for my taste).
We have a little fillet, so a heaped tablespoon of salt will be enough.
We also put a mixture of peppers, one tablespoon here.
And on my own I will add dry granulated garlic, also of the order of a tablespoon, but without a slide.
Now we mix everything and then dip the fillet in the resulting composition. We rub our fillets thoroughly without leaving any unsalted places.
Close with a lid and put in the refrigerator for 10-12 hours.
We rinse under running water, and send (dry) to dry on knocks. Can be in the kitchen.
!!! BUT not over the battery !!!
After a day of drying, the Internet says that our breast is ready to eat ... BUT
I want to flavor the breast and smoke it a little.
Smoked the breast for 2 hours. (more is possible)
After that, I wrapped the breast in paper and left it to rise for a day *.
And after a day, you can try the resulting product.
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