Juicy and tender meat, dressed in a dry, spicy crust. The aroma of the dish is given by spices and bacon. The taste and appearance are pleasant, and the cooking technology is quite interesting. Take a lean bacon, but fatty is also suitable, since the aroma will advantageously permeate all the meat and compensate for the overall taste.
It is necessary
- - condiments;
- - vinegar;
- - pepper;
- - salt;
- - sliced bacon - 150 g;
- - chicken breasts - 2 pcs.
Instructions
Step 1
Cut out the bones and skin from the chicken breasts. This will give you four fillets. Divide each fillet in half, small and large.
Step 2
Divide large fillets horizontally into two plastics, but do not cut to the end. Open the fillet along the incision, like a book.
Step 3
Do the same with fillets - cut horizontally and open. Lay all cut fillets, slices down. Salt, use a third of a teaspoon of salt for one fillet. Rub with spices and black pepper. You can choose the spices you like. Ground paprika is perfect for this roll.
Step 4
If you want to make the roll taste sharper and brighter, brush the fillet with vinegar essence or vinegar. Turn the fillets upside down. Place the small fillets over the large fillets and line the edges.
Step 5
Spread the sliced bacon all over the fillet. Roll the rolls in with the bacon. Wind up with thread. Place in refrigerator for 3 hours.
Step 6
Take the grate from the oven, slip the edges of the rolls between the rods. Pierce the rolls on top of the grate with wooden sticks, placing them across the rods. Insert the rack with rolls on the upper level of the oven.
Step 7
Place a baking sheet lined with foil under the rolls. You can simply cover the bottom of the oven with foil sheets. This will prevent dripping grease from dripping into the oven. Set the oven temperature to 50oC.
Step 8
Open the oven door slightly. Turn on ventilation mode, if available. Dry the rolls for five hours. After four hours, the bacon jerky roll will be juicy, moist. After five hours, the chicken will be drier and the flavor will be stronger. The surface will be glossy and dry. The inside of the meat will remain less moist, but soft. Remove the threads from the finished rolls; it is better to unwind them, not cut them.
