Homemade jerk chicken recipe

If you think that making jerky is a rather complicated process that requires a lot of time, then you are deeply mistaken. It will take a maximum of 30 minutes to prepare, since basically the cooking process does not require your participation. The only thing that is required is patience, since the drying procedure takes several days. The meat itself turns out incredibly tasty and is perfect for a festive table.

Ingredients

• 2 kg chicken breasts.
• 4 cloves of garlic.
• 4 heaped tablespoons of coarse salt.
• 1 tablespoon red pepper.
• 1 tablespoon ground black pepper.
• 1 tablespoon turmeric.

Cooking dry-cured breast

Now let’s begin the process of making jerky. Prepare the chicken breasts: wash them thoroughly. Dry with a paper towel. If there is skin on the meat, carefully cut it off. We also cut out the film on the meat, the veins, if any, and the bones. For convenience, the breast can be cut lengthwise into two parts.

Pour salt and spices into a plate. Mix them and carefully coat the meat in this mixture.

Place the meat in a deep cup or pan. Cover it with cling film, press the meat on top with a plate and put it in the refrigerator for 12 hours. This is necessary so that the meat gives juice.

Please note: it is important not to overcook the meat for more than 12 hours. Otherwise, it may turn out to be over-salted.

We take the meat out of the refrigerator. Rinse thoroughly with cold water and then dry with a paper towel.

Roll the meat again in spices and rub with garlic. You can use any garlic: dried, fresh, finely grated or finely chopped.

We wrap each piece of meat in gauze and put it in the refrigerator. The meat should dry for 3 to 5 days.

Meat can be placed on a wire rack in the refrigerator, but it must be turned over periodically, or it can be hung from the rack. If the house has a well-ventilated room, then hang the meat indoors. After 3-5 days the meat is ready to eat.