If decided to make smoke-cured chicken fillet in the unusual way, then this recipe will prompt as to make it. Instead of open air to accelerate process, we will use an oven. We won't do dry-cured meat, we will make so that fillet slightly got warm. Meat will turn out excellent, juicy, evenly salted.
It is required to you
- - vinegar;
- - pepper;
- - salt — 0.5 tsps;
- - a breast or fillet — 1 piece.
Instruction
1. If you use a breast, then cut out a bone and tendons, flay. Grease meat with vinegar, strew with krupnomoloty pepper and salt. If you want the ambassador to be strong, use two thirds of a spoon of salt. For light-salted fillet use salts much less.
2. Lay meat in a bowl, place in the fridge for 5 hours. Periodically overturn breasts. Then slightly dry breasts by means of a paper towel if from them liquid was emitted.
3. Take a lattice from an oven, push a piece of fillet between its rods. Pin it a wooden stick or a wooden shashlik skewer. Sticks have across lattice rods.
4. Establish a lattice in an oven on the top level. At the lowermost level arrange an empty baking tray. It is necessary that in it juice from breasts dripped.
5. Warm an oven to 60oC, slightly open a door. You can include if is available, the ventilation mode. Dry chicken within five hours.