Pressure steam cooking and hot air drying chicken/rabbit/white meats
- This topic has 0 replies, 1 voice, and was last updated 1 year, 1 month ago by .
- You must be logged in to reply to this topic.
Using a small pressure-steam cooker, one can make all their needed air-dried meat products with easy storage options.
For chicken, rabbit meat, or wild fowl and game, there are 2 good options. Pounded meat, or hamburger meat crumbles.
Like restaurant pounded chicken breast, one can pound -THIN- a chicken breast and leg meat into a meat pizza layer. Otherwise, using the largest grinder setting, make hamburger meat of the chicken or rabbit, or any other white meat and wild meat resources.
With marinade or spiced rubs, apply to the meat product.
Spread out the meat pizza layer and cut into meat jerky strips. Spread out the hamburger into a very thin layer. Place/hang the meat strips onto a egg steamer rack or crumbles into a steamer basket (double steamer basket preferable) inside the cooker. For an smoking option, put a small volume of smoke water into the bottom alongside steaming water.
Steam process the meat, then hot air dry to semi-dry or dry condition.
Meat can be rolled into meat sticks, or left as flat meat jerky sticks. Hamburger crumbles are left as is.
Dry jar canning, ziplock baggies, or vakpaking – with oxygen absorbers and dessicants easily store these products.
Comments are closed.