Chicken carpaccio at home

Step-by-step cooking

1. Step 1:

   

   We cut out two fillets from the chicken breast. I wash them under running water and soak them with a paper towel. We cut off the films, fat and excess meat from them. We also trim the corners, trimming the fillets as much as possible.

2. Step 2:

   

   In a bowl, mix salt, garlic powder, black and red ground pepper and paprika.

3. Step 3:

   

   From all sides, we very abundantly and carefully roll the meat in seasonings and put it in a convenient form. Press down a little, cover the tray with cling film and send it to the refrigerator for 12 hours. It is better to do this in the evening in order to continue the meat processing process in the morning. I started cooking at 7 pm and 3 hours later, at exactly 10, I turned the fillet to the other side.

4. Step 4:

   

   After 12 hours, in my case it was 7 in the morning, we take the meat out of the refrigerator. It will release the juice and harden a little.

6. Step 5:

   

   We wash the fillet under running water and soak it from excess liquid - it should be completely dry. This can be done with a kitchen or paper towel.

7. Step 6:

   

   Next, we need to pierce the meat with a large needle with a thick nylon thread or something similar threaded through it, on which we will hang it for drying. Small hooks are also suitable.

8. Step 7:

   

   Wrap the fillet in gauze and hang it in a dry place at room temperature for three days. I used the pantry for this and hung the meat on the pipe there.

9. Step 8:

   

   After three days, we remove the gauze from the fillet and look at the result - dried meat is obtained, ready for use.