Chicken chips with soy sauce in the dryer

Chicken fillet is indicated in this recipe, but if desired, you can also use turkey fillet, pork or beef tenderloin. You can also experiment with spices. Add red ground pepper or black pepper (for those who like it sharper), garlic or tomato paste.

1.We wash the chicken fillet, dry it, and put it in the freezer for an hour (to make it easier to cut into thin pieces). The thinner the pieces turn out, the faster and more flavorful the chips will be. It is advisable to cut across the fibers, then the chips will be easier to crunch.

2. Add all the ingredients to the fillet and mix well with your hands. The warmth of the hands will soak the meat well with spices. However, be careful, your hands freeze quickly, as the meat is from the freezer.

3. We leave the pickled meat in the refrigerator for approximately 8-12 hours. 12 hours is enough for me. It can be a little less or a little more depends on the convenience. I pickle in the evening, and in the morning I put it in the dryer.

4. After the marinating time has elapsed, we lay out the pieces on the trays of the dryer. In some recipes it is written that the pieces do not touch, but this is more so that later you shoot not in one layer, but in pieces. The meat itself will dry out in any case. We set 70 degrees and 5 hours. If you have the opportunity to check the dryer, then after 2-3 hours you can swap the trays and turn the meat over. So it dries evenly. If some pieces are not dried, I leave them to dry more. I pull out the finished ones accordingly.

5. From this amount, meat is obtained approximately 1.2-1.4 kg. Again, it depends on how thinly the meat is cut.

6. It is better to store meat in a glass jar or paper bag. It is possible at room temperature. Although from experience I can say that this product does not linger for a long time. Therefore, I cannot accurately determine the storage time.

I wish easy cooking and bon appetit to those who decide to do it. By myself, I can say that I make this recipe every week.