Dry-cured chicken products: benefits and method of preparation.

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Delicate dietary chicken meat is an essential component in human nutrition. Dried chick is present on the table as an independent dish, as well as an appetizer, soups and broths, crisps, an ingredient in salads and pies.

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Chicken jerky

Chicken, even dried, is a storehouse of useful substances. This is especially true for poultry. The main elements that it is rich in:

  • easily digestible protein;
  • vitamins of group A, B, E, microelements. Without them, fatigue rapidly increases, the condition of the skin worsens as well as the work of all body systems;
  • potassium, phosphorus, magnesium, iron.
The value of chick, especially chicken broth, as a source of vitamins and minerals is indisputable. Delicious jerky dishes are not much inferior to fresh meat in terms of useful qualities. The main trace elements, vitamins are preserved, as well as dietary properties. The calorie content increases (from 190 to 290 Kcal per 100 g), the amount of proteins (almost 3 times).
Chicken is much more expensive, due to the following reasons:
  • long terms of production: drying is a gradual process;
  • significant weight loss: approximately 3 times;
  • high cost of fillet, as for safety we choose the freshest pieces. 

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Dried chicken fillet: home preparation

Let's figure out how to choose a chicken for cooking at home.
Medium-sized breasts are usually cured. Select among chilled, not frozen, so as not to lose taste. Take elastic pieces, light pink color, without a funny smell and spices.
If you buy a whole bird and cut it yourself, free the breast from films, skin and fat. Smooth the edges, rinse under running water and pat dry with a towel or paper tissues.
The breast can be prepared as balyk or basturma. The difference is technology.
The balyk turns out to be the most delicate, its taste is slightly sweet, there is no fat. Therefore, even children like the delicacy. Basturma is not so tender, but it is still superior in softness to beef, horse meat, etc.
Step-by-step recipe for home conditions:

  • generously grease the prepared breast with a large amount of salt, cover with a lid or film, leave in the refrigerator for a day;
  • take out and rinse from salt with water;
  • then soak under running water (or often changing water) for 1 to 3 hours. Depends on your taste. Some leave the pieces intact, others are cut lengthwise into long strips, which affects the cooking time;
  • dry and grate with pre-prepared spices.
  • It goes well with turmeric, coriander, paprika, curry, dried garlic. You can add ground black or red pepper, cardamom, other spices — it all depends on your taste preferences;
  • the last step: pass a thread or hooks through, wrap with gauze or natural fabric. Leave hanging for 4-7 days. After the specified time, it is ready!
This is just one of many recipes. You can find different ways of cooking this food: outdoors, in brine, refrigerator or dryer ... Just remember that the first step — rubbing with salt and aging for many hours — must be followed. The safety of the final product depends on this.
We recommend cooking chicken chips (jerky): 10-11 hours — and you will get an excellent snack for beer, no worse than dry-cured! The cured product can be stored at a slight positive temperature for up to 7 days.
Share your recipes for this kind of food in the comments, because you probably have something to tell! 

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