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Large but not woody boneless/skinless chicken breasts were on sale for $1.88/lb last week so I bought a pack of 7 lbs worth (2 huge double breasts), so I figures I’d venture into uncharted territory (for me at least). Off the cuff:
Heavily seasoned and dry brined with a “chicken fajita” rub along with some smoked paprika, extra salt, a little pink salt #1, and Knorr liquid chicken base – 3 days.
Then meat-glued with transgluiminase, packed into a loaf pan, and shrink-wrapped another 36 hours. Decanted, cryo-vaced again in same bag without pan, and dunked sous vide 148F 7 hours. Then refrigerated 18 hours.
The end result was the perfect texture and moisture content – well worth the $12 investment (plus $1 for the meat glue). Its nearly impossible to find real chicken lunchmeat that isn’t pulverized with 30%+ added water and would cost $6-$8/lb.
Cut in in half to freeze part of it – shows a small air pocket. But no biggie since it wasn’t dry-cured.
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Hi /u/SpicyBeefChowFun if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Large but not woody boneless/skinless chicken breasts were on sale for $1.88/lb last week so I bought a pack of 7 lbs worth (2 huge double breasts), so I figures I’d venture into uncharted territory (for me at least). Off the cuff:
Heavily seasoned and dry brined with a “chicken fajita” rub along with some smoked paprika, extra salt, a little pink salt #1, and Knorr liquid chicken base – 3 days.
Then meat-glued with transgluiminase, packed into a loaf pan, and shrink-wrapped another 36 hours. Decanted, cryo-vaced again in same bag without pan, and dunked sous vide 148F 7 hours. Then refrigerated 18 hours.
The end result was the perfect texture and moisture content – well worth the $12 investment (plus $1 for the meat glue). Its nearly impossible to find real chicken lunchmeat that isn’t pulverized with 30%+ added water and would cost $6-$8/lb.
Cut in in half to freeze part of it – shows a small air pocket. But no biggie since it wasn’t dry-cured.
Well this is on the list to do, thanks OP!