Dried meat is a good appetizer for any table.
The process of its preparation is simple, but takes a lot of time, so the best reason to do salting is the eve of the holidays, especially the long Christmas ones.
I offer a recipe for dried duck meat, but you can cook pork (button or tenderloin) and beef according to the same principle.
Ingredients
- duck fillet 2 pcs.
- orange 0.5 pcs.
- coarse sea salt 10-15 tbsp. l.
- sugar 1 tbsp. l.
- juniper (berries) 1 tsp
- allspice 1 tsp
- black pepper 1 tsp
- dry fennel pinch
- star anise 1 star
- dry adjika (red and green)
- laurel leaf 1 pc.
- food saltpeter 0.5 tsp (optional)
How to cook jerky (duck)
Take two medium-sized duck fillets, cut off the protruding fat on the skin, squeeze 2 tbsp. spoons of orange juice.
To make the meat well salted, make notches on the side of the skin with a sharp knife (not deep).
Pound spicy spices in a mortar, prepare salt. The amount of salt depends on the size of the fillet - it will need to completely cover the pieces of meat. Mix salt and sugar in a separate bowl. At the bottom of the container intended for salting meat, pour a little salt and spices. To fix the color, you can add food saltpeter.
Put the duck fillet in a container and cover it completely with salt. 
Close the meat with a lid and put in salting - it will last 2-3 days. During these days, all the liquid from the meat will come out and its pieces will become dense.
Rinse the salted fillet with water and dry with a napkin.
Roll the meat in spices and dry adjika, wrap it with natural cloth or gauze. Hang the salted breasts in a cool room and bring them to readiness in this form. 
Store dried produce in the refrigerator, wrapped in paper.
Dried duck breast- a real delicacy, a great snack for beer or wine. Dried duck breast can be cooked at home, today I am sharing such a recipe with you. You can also dry goose and turkey breast, you need to tinker with chicken a little longer, since you need to salt it not for a day, but for 2-3 days to protect yourself from trouble.
Video recipe for cooking dried duck breast at home
Compound: duck breast - 2 pcs, coarse salt - 4-5 tbsp, thyme - 1 tsp, bay leaf - 1-2 pcs, black and red ground pepper - 1 tsp, cognac - 1 tbsp. l - optional, dry! garlic - optional.
Preparation of dried duck breast
Cut the duck - cut out the breasts (leave the skin and fat), put the legs - wings in the freezer and use for another dish. Wash the breasts, wipe dry, remove the skin on the duck breasts (but this is an optional procedure)
Roll the breasts thickly in coarse salt on all sides, put in a tray and put in the refrigerator for a day. Rotate the breasts a couple of times to make them evenly brined. After a day or two, rinse the breasts from salt and wipe with a paper towel
Grind all the seasonings in a mortar, if desired, add a spoonful of cognac and roll the breasts in this sweep from all sides. Then wrap the duck breasts in clean two-three-layer gauze and hang to dry in a ventilated, cool room for 5-6 days
After the specified time, check the duck breasts, wipe off excess spices, chop thinly and try. If you love more firmly, let them hang you again.
Dried duck breasts wrap in clean paper and store in the refrigerator.
If you like cured meat delicacies - you will like it, try cooking it at home, and a step-by-step recipe with a photo will help you.
Enjoy your meal!
It turns out that smoked duck breast is cooked at home for exactly 4 weeks. This is done very simply, even a novice hostess can easily cook a dried breast with her own hands.
INGREDIENTS
- Duck breast 1 piece
- Coarse salt 2 tbsp. spoons
- Brown sugar 1 teaspoons
- Dried raspberry 1 teaspoon
- Black pepper 1 teaspoon
- Dried thyme 1 teaspoon
- Paprika 1 teaspoon
- Bay leaf 2 pieces
1. These seasonings are just perfect for curing duck breast. They need to be crushed in a mortar and evenly stirred. Duck breast is cooked for a total of 4 weeks, but everything is done in stages.
2. Trim excess fat from the fillets and rinse the meat thoroughly.
3. On the reverse side, make cuts along and across (along the skin). This is necessary so that the breast is well saturated with spices.
4. Now we need to rub the breast on all sides: immediately rub it on top of the cuts (do this carefully so that the spices fall into the cuts).
5. Then rub underneath. Do this with clean hands, and preferably with gloves.
6. Now put the breast in a plastic container, pour in the remaining spices and cover with a lid. Refrigerate for one week to marinate the breast.
7. After a week, remove the breast, rinse it under running water and wipe it with a paper towel. Then there are two options: vacuum pack or wrap in several layers of gauze and send to the refrigerator. I have a miracle machine - a vacuum apparatus, so I packed the duck in a bag and sent it to the refrigerator for 3 weeks (the same amount of duck dried in gauze).
8. If you use gauze, not vacuum, then the gauze should be clean and ironed (wrap the breast in several layers). In a vacuum, it is stored without wrapping.
9. After 3 weeks, the duck can be cut and served. This is how easy it is to make dried duck breast at home.
10. It turns out not only beautiful, but also incredibly tasty (similar to mahan).
Duck breasts - 2 pcs. about 300-350 grams
Coarse salt - 400 grams sea or rock salt
For drying
Freshly ground black pepper - 2 tbsp.
Ground red pepper - 2 tsp
Provence herbs - 2 tsp
Freshly ground coriander - 1 tsp
Bay leaf - 3-4 pcs. break a little. 
It's been a long time since I've been craving this delicacy!
How to do at home?
Where to get duck breasts, but such that you can dry?
And finally, I thought of everything, put together a recipe for myself, ran around on an Internet, read, looked ...
Finally, a fresh duck came to me from near Smolensk ...
And so I cut the duck, found a part of the carcass called “breast” in the duck ... so there’s nothing to eat there ... each breast turned out to be 150 grams along with skin and fat ... and more fat than meat ...
And what to do now?
The desire to make a dry-cured duck breast overcame, and curiosity too!
Cooking:
1. We take raw and fresh duck breasts. 
2. pour 200 grams of salt into the tray, put the breasts on the salt. Pour another 200 grams of salt on top of the breasts, level the salt. We close the bag and put it in the cold for 1-2 days.
I kept it in salt for almost 2 days. 
3. The photo shows how the salt took the liquid from the meat of the breasts. Salt became wet and dirty from discharge. 
4. We clean the breasts very well from salt. After salt, the meat still remains soft and plastic. 
5. now we are preparing the spices for sprinkling the breasts. We collect all the spices in a bowl. 
6. roll the meat very well in spices, as if we trample the spices into the meat. 
7. wrap each breast in a clean bandage (gauze), prepare for storage in a cool place. 
8. I hung the breasts in the refrigerator on a hook from the top shelf so that the breasts do not touch each other and there is air access to them and ventilation. When opening the refrigerator, she sniffed the meat, what and how it smells, the color of the bandage. The bandage remained clean throughout the drying time. 
9. breasts sagged in my refrigerator for 10 days.
I will try…
I remove the breast, unfold the bandage, the breast is in good condition, the smell of spices, the duck fat has become yellow, the breast meat is dark in color, the meat is plastic. 
10. I cut the breast - I will try!
The meat is moderately salted, spicy with spices, soft, plastic!
Good flavor of jerky!
It's just a pity that duck breasts are so small in weight and size - but still delicious!!!
It is worth cooking dry-cured duck breasts, worth it!
In the photo, sliced \u200b\u200bfrom one breast, the second continues to ripen in the refrigerator.
You can make a salad with it.
For beer - that's it!
Continuation…..
Duck breast is 20 days of curing today!
She feels great and looks like this: 
Dried out of course, but the taste is great!
Moderately salty, spicy - salt and beer - that's it!
To taste, close to basturma.
The next time I have goose breasts and legs, they are already salting, tomorrow I will hang them in the refrigerator
Goose breasts by weight of 340 grams, not so thin when dried.
I conclude that this method of pre-salting meat before drying is the most preferable. Meat takes as much salt as it needs, but spices to taste.
I don’t have a cellar ... that’s why my breasts (goose and turkeys) and goose legs are dried like this, in the refrigerator. 
As the refrigerator door opens, everything is immediately checked for both appearance and smell - the flight is normal!
In a week we will try the turkey breast.
This is what the turkey breast looks like today, it has darkened and tastes more like basturma - but very tasty !!! And if you add lemon... 
Looking at the photo at night ... 10 days of drying have passed - the last report
Goose legs and breasts 
Meat plate. In a circle - goose leg, turkey, goose breast. 
The meat still needs to be dried, but what a chic color it turned out! Soft and delicious!
By the New Year there will be a good snack to the table, that’s it !!!
Breast, leg, turkey 
The turkey has been hanging since 21.11 and the meat is ready, you can eat it. Delicious, salty and spicy!
I constantly remember Natalya, who has the opportunity to walk past a whole goose every day and cut off a piece of it - what a yummy!!!
Enjoy your meal
The question is often asked, how dangerous is home-made dry-cured meat for health?
Salting and drying meat - old ways of preserving meat without chemical preservatives, by removing its own juice, liquid from the meat with salt, and then adding spices.
Read in the topic, I have already described this principle more than once, and the opinion of experts on this subject and technology.
With proper observance of hygiene and manufacturing technology, nothing will happen to the meat - it has been tested on our own experience.
From the book Cooking Techniques by Sarah Labensky, James Fitzgerald
One of the ways to preserve food, especially meat. - rubbing. Salt is most often used for rubbing. Try to use no more (but no less) two teaspoons of salt for every 300 grams of meat. If you want to make its taste and aroma more saturated, you need to add spices to the salt for rubbing. Toss salt with brown sugar and add cumin, coriander, dried ginger, cinnamon, cloves, nutmeg, and various ground white and black peppers.
Rub the meat with salt and spices. If you took a thick piece of meat, such as a pork leg, sprinkle more salt on it.
As you already know, the surface of the meat is a favorable environment for the development of dangerous bacteria, and the preservative composition will help you prevent their occurrence. After rubbing the meat with salt and spices, leave it for 24 hours in the refrigerator in a saucepan covered with a lid. Rinse the meat the next day in cold running water. After that, wipe its surface with paper towels or a lint-free cloth.
The canning process solves two very important problems. First of all, canning foods reduces the proportion of water they contain. As the food becomes much saltier on the outside, the water begins to rise from the inside to the surface. The fact that water is always attracted to the part that has a high salt content is a scientifically proven fact. In light of the above, do not be surprised if the next morning you find water in a pot of salted meat. She is a sign that the canning was successful ...
Another result of canning is the dehydration of bacteria that are on the surface of the food. Salt and spices attract water from bacteria cells. Without water, bacteria inevitably die. Thus, after canning, your products, especially meat, can be smoked at any temperature without worrying about your own health during their subsequent use. Let's sum up a little. Products become much safer for health if they are cured by smoking.
After washing off the salt, place the food in the refrigerator again, but this time do not put them in any dishes. So their surface will lose moisture residues. Products will be covered with a shiny film. A dry surface absorbs smoke better during smoking and eliminates the development of pathogenic bacteria.
Drying is also a method of preservation. Another way to preserve food is to place it in a humid environment. Salted brine, as well as drying, allows you to reduce the proportion of water in the composition of the products. But, unlike dried foods, those that have been in brine may seem too wet. This is a consequence of the fact that during soaking in brine, when water is directed from the inside to the saltier surface of the products, some of the salt penetrates inside. Thus, when salted, the movement of water and salt resembles a two-way street. So in this case, more salt, and therefore more water, remains inside the products. As a result, they remain moist even when smoked. There are foods that are great for salting in brine.
Yellow sugar, honey, or molasses can be added to the saline solution. The measure of sugar depends on the weight of the salt dissolved in water and is usually equal to a quarter of it. So, if you dissolved half a kilogram of salt, then you need to add 125 g of sugar. You can put in the brine seasonings intended for pickling, which are sold in every store: garlic powder, cloves, as well as other spices to taste.
For every 300 grams of meat:
Salt 2 tsp
Brown sugar ¼ tsp
And the best option is to buy fresh poultry and meat on the market, the freshest
Store-bought defrosted meat and poultry, as well as long-term storage meat (in the freezer, in the store, just in the refrigerator) should not be used for drying at all!
Moisture gradually comes out and the meat dries over time. It's like dry-cured sausage, it becomes dry and salty over time
Exit:
- do not do much, because everything is not eaten quickly
- do not bring to a dry state, and when ready, clean in the freezer for storage. I checked it myself and use this method if something is left over or if I want dry meat.
Dried meat can be used in various dishes:
- grate on a coarse grater for salads, sprinkle on top
- thin slices in pies, pizza
- cook cabbage soup on dried meat, in general, it turns out delicious, delicious! Shchi as with corned beef is obtained!
- add a little to cutlet or dumplings (very tasty!)
If the meat is very dry and slightly salty, you can pre-soak it in plain water before use.
2 comments: “Duck and goose breasts dry-cured”
A very detailed report. A lot of photos - you can immediately see what the breast turns into after time. Thanks for the recipe. It reminds a bit of the Kazakh duck recipe, where the duck is completely rubbed with salt, and allowed to hang for a week, then boiled, and given as a cold appetizer - the taste is awesome.
Sasha, thanks for the feedback!
I would very much like to make a whole duck, but home conditions do not allow. Therefore, I manage small, but I managed to taste the taste!))
Dried duck is a wonderful dish that can be prepared at home, it can advantageously replace various cuts and sausages. If prepared correctly, it will not only be amazingly tasty, but also quite healthy, since it does not contain any preservatives and chemicals. The only preservative product that must be used when drying duck is natural salt. Thus, both adults and children can eat duck meat, and absolutely not worry about their health.
Dried Duck Breast
Ways to dry duck
- Duck dried whole.
- Dried duck fillet.
The first case turns out to be very tasty due to the fact that later you can eat the most delicious places, such as legs and wings. But in preparation it is much more difficult. And the difficulty lies in the fact that all the meat is well salted and dried. This is not easy to do, because you have to work with a large volume and there is a risk of getting a rotten product as a result. Next, the method of preparing a whole dried duck will be considered, but when choosing a recipe, you should still take into account your experience in this matter.
You should not dry-dry the whole duck if you are doing this for the first time. Firstly, if something does not work out, then a large amount of meat will be lost. Secondly, it's a little more complicated, and it's better to practice on simpler recipes. The complexity of cooking lies in choosing the optimal place for drying, which should be well ventilated, be in the shade and exclude the presence of insects near the meat.
Duck fillet is the most popular part of the duck, which is used for drying.
In cooking, you can use any number of fillets, depending on how many people the final dish is designed for. Although you can cook for the future. It is stored very well and for a long time in the refrigerator, without losing its taste, and even acquiring some zest over time.
Whole duck
In order to cook a whole duck, it must first be prepared. It will be tastier if you buy a large carcass with fat. If you purchased a domestic duck, then you need to look it over for the presence of feather residues, because it often happens that a person who plucks a duck misses a couple of feathers somewhere in hard-to-reach places, which will further spoil the appetite and appearance of the finished dish. Then the duck needs to be pitched to remove all the fine hairs from the skin.
After all preparations, the duck must be cut along the abdomen and broken in half so that it acquires a flat position. Make deep incisions all over the surface of the duck with a knife so that the meat is better salted.
Make incisions 3-5 cm long, at the same distance from each other. For salting, it is better to take a wide bowl so that the carcass fits completely into it. Sprinkle the bottom of the basin with ordinary table salt, and grate the duck itself with coarse salt. Coarse salt will allow the duck to salt slowly without it tasting too salty. Put the duck in a bowl and put oppression on top. For example, a lid from a large pot and a couple of bricks on top can serve as oppression.
Duck salting occurs within 3 days. Every day, the duck must be turned over and the liquid that flows out of it must be removed.
Homemade dry-cured beef sausage with onions!
After this time, the duck must be removed from the refrigerator and thoroughly cleaned of salt. Grate inside and out with garlic cloves and pepper. Take parchment paper and wrap the duck in several layers with it. Secure the paper with thread. Using the same threads, hang the duck where it will dry. It should be a dark, cool place with constant air circulation, such as a balcony. There she must spend at least two weeks. The longer the dried duck hangs, the tastier it becomes. The shelf life of such a duck can reach several years. Over time, the meat hardens, and the taste only improves.
Dried duck fillet with sea salt and cognac
Duck fillet must be cleaned of fat and skin and leave only lean meat. Wash the fillet in cold running water, then pat dry with a towel.
Fillet can be salted in a small saucepan, deep plate or plastic container. At the bottom of the container, you need to pour pepper and coarse sea salt and add a few tablespoons of cognac to give a piquant taste and aroma to the meat. Lay the fillet on top and cover it with a mixture of herbs, sea salt and your favorite spices. If the meat is laid out on a plate, then it must be tightly wrapped with cling film - two or three layers. If this is a container with a lid, then just close it tightly.
Salting of meat occurs within 12 hours. It is very convenient to salt the fillet in the evening and put it in the refrigerator for the whole night. If it lies in the refrigerator a little more, then it's okay, the meat will only become more saturated with the aromas of spices. The duck is also dried according to this recipe in the refrigerator for 12 hours. To do this, the duck must be removed and cleaned of salt and spices, wrapped in gauze and sent to the refrigerator for the specified time.
Homemade smoked ham!
According to this recipe, dried duck cooks faster than usual, so you can make it on the eve of the holiday. Thus, it turns out a good cut to the table and a snack for drinking at home.
Dried duck with orange juice
Such a dried duck is cooked with skin and subcutaneous fat. Combined with the orange aroma, the flavor is incredible. In order to prepare such an original appetizer, you need to take duck fillet and make an incision on the skin. The depth of the cuts should be no more than a centimeter, and the length should be 2-3 cm. Then the skin should also be well pitched, washed in cool water and dried.
Orange cut into slices. In order to process a couple of pieces of medium-sized duck fillet, half an orange will be enough. Put the meat in a deep plate and squeeze orange juice with pulp onto it with your hands. Then coat the breasts with orange juice and leave in the refrigerator for a couple of hours. Wipe the marinated meat with a paper towel and can be salted.
In addition to the usual salting composition, sugar will be present here.
Its amount is added to salt in a ratio of 1:3. Salt, sugar and spices are mixed in a separate bowl. Divide the salt into three equal parts. One part of them must be poured onto the bottom of the container in which the meat will be salted. With the second part, rub the fillet well, paying special attention to the cuts on the skin. Put the fillet in a container, and fill it with a third part of the salt.
The meat must be salted under the lid for 3 days. Then it must be washed well from salt, rubbed with dry adjika and garlic. Wrap in several layers of clean gauze and hang to dry in a dark, cool and well-ventilated place until done. And the meat will be ready in 2-3 weeks, depending on the thickness of the pieces.
Dried duck - "Hunter's Dream"
The thicker the fillet, the longer it needs to be cured. When the dried duck is completely ready, it can be removed from the cheesecloth and stored in the refrigerator for a very long time.
Duck meat cured with lemon and mint
This is a very original recipe that you should definitely try for a change. This meat goes very well with both white and red wine. So, duck fillet must be separated from all bones, skin and fat. Wash and dry. The meat is rubbed on all sides with ordinary table salt and put in the refrigerator for a couple of days.
Salted meat must be carefully rid of all the salt, but without washing it in water. It is best to remove the salt with a soft, natural cloth. Wrap the meat in parchment and hang to dry for one month. You can stand a little longer so that the meat dries well.
At this stage, the duck is ready to eat. But an important twist remains. It must be grated with lemon zest and dry chopped mint and put in the refrigerator for a day so that the meat absorbs all the flavor. Lemon and mint should not be removed before serving, the remnants of such a seasoning will only enhance the piquancy.
No matter how the dried duck is cooked, it will be an excellent snack. When preparing this dish, the main thing is to first salt the meat well, and then send it to dry. The temperature during drying of meat should not exceed 15 degrees. In this case, direct sunlight must be avoided. The darker the place, the better. But at the same time there must be constant air circulation. Therefore, those who live in an apartment usually allocate space for meat on the balcony, hiding it from the sun. For residents of the private sector, finding a place to dry is much easier. This may be a gazebo, an unused garage, or a designated area in the yard.
As a result, the meat should be dry and elastic. Dried meat changes its color and becomes much darker than regular raw meat. This is exactly the effect you want to achieve in the end. You can use any combination of your favorite spices. Every time you make a duck, you can try new recipes, combine them, look for the best taste for yourself.
Video: Dried duck breast
