Chicken jerky
4 servings
30 minutes
Chicken dry-cured balyk is a refined delicacy of Russian cuisine, infused with the aromas of spices and a light hint of vodka. This method of meat preparation has roots in the traditions of home preservation when people sought to keep products longer while enhancing their flavor. The fillet is gently infused with salt, spices, and alcohol before being aged in the cold to acquire a dense texture and rich taste. The result is thin slices of spicy, aromatic balyk that perfectly complement a snack table and make an ideal pairing with a glass of white wine or an element of complex culinary compositions. This dish is not just delicious; it expresses respect for the age-old traditions of Russian cuisine and the art of curing, transforming ordinary chicken fillet into a gastronomic masterpiece.
1
Mix salt, ground pepper, and herbs in one bowl. Pour vodka into this mixture and stir.
- Salt: 500 g
- Ground black pepper: pinch
- Seasonings: to taste
- Vodka: 50 ml
2
Rinse and dry the fillet.
- Chicken fillet: 2 pieces
3
Place half of the salt mixture at the bottom of a plastic container, put the chicken breast on top, and cover it with the remaining salt.
- Chicken fillet: 2 pieces
- Salt: 500 g
4
Wrap the container in food film and place it in the refrigerator for 2 days. After that, remove and rinse the meat, then dry it with paper towels.
- Chicken fillet: 2 pieces
5
Slice the ready fish and serve.
- Chicken fillet: 2 pieces