Category: Curing Meats

curing meats

December 1, 2014 Barbecue, Chicken Recipes, Curing Meats, Main Courses, Poutry

Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.

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Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.
Author: 
Recipe type: Chicken / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
How to Cure and Barbecue the Best Chicken Ever! Even on the best of days, barbecue chicken can be on the dry and stringy side. Curing the chicken results in a supremely tender and succulent chicken that wins hands down.
Ingredients
  • 1 x 1.6kg Chicken
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • Melted Butter
  • Salt & freshly cracked black pepper to taste
  • Other seasoning of your choice - optional
Instructions
  1. Combine the curing spices with 2.5lt of hot water. Bring this to a boil, then quick chill it by floating the pot in a sink of cold water.
  2. To spatch-cock the chicken, slice through the skin along the sternum, then cut through the breast with your shears.
  3. Open the chicken up, turn it over and dislocate the pelvis with a sharp downward thrust of your hand.
  4. Cut the wing tips from the wings and discard them.
  5. To ensure maximum penetration of the pickling brine, poke holes all over the chicken using your carving fork or any thin sharp object.
  6. Place the chicken in a large container and pour the brine over the bird. Put the lid on and allow this to cure for a full 24 hours in your refrigerator.
  7. The following day, remove the chicken from the brine and pat it dry with kitchen paper. Paint the chicken liberally with melted butter, then season with salt and fresh cracked black pepper.
  8. You can also add chilli flakes or any other seasoning of your choice.
  9. Heat your gas barbecue with burners directly beneath the chicken on minimum, and the remaining burners on maximum.
  10. Place the bird skin side up, close the lid and barbecue for 90 minutes. 15 minutes before the end, turn the chicken over to brown and crisp the skin.
  11. Remove the chicken from the heat, joint into portions and serve immediately. The first thing you will notice is just how tender it really is, along with outstanding aroma.

 

October 9, 2014 Chicken Recipes, Curing Meats, Instructional Techniques, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Burger – Original Recipe – The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com

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KFC Chicken Burger - Original Recipe - The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com
Author: 
Recipe type: KFC Fried Chicken / Poultry
Cuisine: American
 
KFC Chicken Burger Video Recipe This is Part 2 of a 3 Part series on how to make KFC Fried Chicken. Part 2 is all about fried chicken breast fillets and in particular, KFC Chicken Fillet Burgers.
If you missed Part 1 you will need to view this first in order to understand the process used. You can find Part 1 HERE
WHATS4CHOW.COM IS THE FIRST TO PUBLISH THIS METHOD - I AM SURE THAT THIS VIDEO WILL BE COPIED BY NUMEROUS WEBSITES AND VIDEO CHANNELS WITHIN A VERY SHORT SPACE OF TIME - TO THE FREELOADERS WHO INEVITABLY WILL STEAL MY HARD WORK, PLEASE AT LEAST HAVE THE DECENCY TO GIVE OUR CHANNEL AND WEBSITE THE CREDIT IT DESERVES FOR DECODING THE MYSTERY OF KFC'S INSANELY GOOD TASTE, AROMA AND TEXTURE.
Ingredients
The Chicken
  • 8-12 Chicken breast fillets (100g - 125g each)
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Mix the curing brine discussed in episode 1, bring it to a boil stirring frequently, lower the heat and simmer for 5 minutes.
  2. Remove the brine from the heat and allow it to cool completely.
  3. Take 8 to 12 chicken breasts of 100 to 125g each and place them in a large sterilized container.
  4. Pour the curing brine over the breasts, put the lid on the container and allow the breasts to cure in your refrigerator for 12 hours. The reason for time being half that of the chicken pieces is that there is no skin, and the surface area of the breast is far bigger, and the meat is thinner.
  5. After 12 hours, combine the second half of the spice mix with 2 cups of all purpose flour and lightly beat the eggs.
  6. Sprinkle a solid layer of the spice mix over the surface of a large platter.
  7. Remove the chicken from the brine and tap the breasts down to an even thickness of 10mm or just under half an inch using your meat mallet.
  8. To coat the fillets, dredge them in the seasoned flour then dip them in the egg making sure to wet all of the flour.
  9. Dredge them in the flour again making sure to get a good solid coating.
  10. Transfer the coated chicken to the floured platter and allow the coating to set for 20 minutes.
  11. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f.
  12. Carefully lower a few breasts into the pan and fry them for 20 minutes, turning halfway through.
  13. Remove the fillets from the oil and keep warm in a low oven until the remaining breasts are fried.
  14. To serve, butter the buns, top the lower half with shredded lettuce, then top each of these with chicken.
  15. Top the chicken with tangy mayonnaise, followed by the top of the bun then serve immediately.

 

October 7, 2014 Chicken Recipes, Curing Meats, Instructional Techniques, KFC Recipes, Main Courses, Poutry, Snack Food, Spice Mixes

KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC
Author: 
Recipe type: Deep-fried chicken / KFC / Secret Recipe / 11 Herbs & Spices
Cuisine: American
Serves: 6-12
 
KFC Fried Chicken Secret Recipe Kfc fried chicken is legendary, and there must be hundreds of websites and videos claiming to have cracked the secret recipe of 11 herbs and spices. Others get into deep discussions about how the chicken is pressure fried. Over time I have tried many of these copycat recipes and can only say that it was one disappointment after the next. None of them even came close to the real thing.
Today I will reveal to you the actual secret behind the legendary taste, aroma and texture of this iconic chicken. Before I continue, I would just like make a point.
Whats4Chow.com is the FIRST TO PUBLISH THIS, and I am sure that there will be a load of other channels copying my video within a very short time of this being published. Unfortunately there is nothing I can do to prevent this, but to those free loaders out there that will inevitably copy my work, please have the decency to give our channel and website the credit it deserves for finally decoding the mystery of the world's finest chicken brand.
Let's get started by saying that it is not the secret blend of 11 herbs and spices, and it is not the use of pressurized deep fryers, or the type of oil or shortening used to do this. The secret to the insanely good flavor, texture and aroma is in the preparation of the chicken before it even coated. In fact, using this method the chicken tastes very close to the real thing even without the 11 herbs and spices!
Ingredients
The Chicken
  • 8-12 Chicken thighs and drumsticks
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 70g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Combine the paprika, onion salt, sage, garlic powder, oregano, chilli powder, black pepper, basil, marjoram and coriander in a bowl and mix it together, then divide this in half.
  2. Pour 2.5lt of filtered water into a pot and add half of the spice mix along with all of the curing brine ingredients.
  3. Bring the pot to a boil, stirring frequently. Reduce the heat and allow the pot to simmer for 5 minutes.
  4. Remove the pot from the heat and allow the brine to cool completely.
  5. Using a carving fork or similar tool, poke holes through the skin of the chicken pieces, then place them in a large sterilized container.
  6. Pour the cooled brine over the chicken pieces, put the lid on and let this cure in your refrigerator for a full 24 hours.
Before I continue, for this recipe to succeed, you cannot omit anything, especially the saltpetre and bicarb. The proper curing process is where the taste, texture and juiciness comes from.
  1. After 24 hours, remove the chicken from the brine.
  2. Combine 2 cups of all purpose flour with the other half of the spices, and lightly beat 4 eggs.
  3. Dredge the chicken in the flour mixture, then dip it in the egg making sure to wet all of the flour. Dredge the chicken in the flour again making sure to get a good solid coating.
  4. Sprinkle a layer of the flour mixture onto a platter, transfer the coated chicken pieces to the platter and allow the coating to set for 20 minutes.
  5. Half fill your wok or pot with oil. Heat the oil to 160c or 325f. Fry the chicken pieces for 20 minutes, turning over halfway.
  6. Remove the chicken from the oil, drain on kitchen paper and serve.
Just a few more notes before we go....
  1. The chicken must fry for at least 20 minutes. If you fry hotter and shorter, the coating will have a chalky texture.
  2. The chicken is cured, and as a result it can stand in a low oven for extended periods of time with no health risks, just as it does in the store. This makes it possible to make a mountain of chicken before your guests arrive.
  3. Smaller cuts like the KFC wings and chicken burgers will be covered in the next few days. Please subscribe for notifications and updates.

 

October 5, 2014 Beef, Curing Meats, Italian Recipes, Starters, Steak

Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.

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Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.
Author: 
Recipe type: Beef Ribeye / Fillet
Cuisine: Italian
 
Carpaccio is a starter of thinly sliced beef served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured beef ribeye carpaccio made from either ribeye or fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.
Ingredients
  • 750g Rib-eye or beef fillet
  • 2.5 liter Water
  • 375g Un-iodated salt (dairy salt / kosher salt)
  • 12.5g Saltpetre
  • 45g Sugar
  • 15g Bicarbonate of soda
  • 2.5ml Black Peppercorns
  • 1 Bay leaf
  • 1 Whole allspice
  • 15ml Ground ginger
  • 5ml Garlic powder
Instructions
  1. Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
  2. Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
  3. Remove the pot from the heat a allow the brine to cool completely.
  4. Take 750g of beef fillet or rib-eye or fillet and pat this dry.
  5. Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
  6. Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
  7. Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
  8. After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
  9. Slice the carpaccio thinly and serve according to your recipe or requirements. As a simple serving suggestion I have served mine on toasted bruschetta with herbed cream cheese and rocket leaves.

 

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