Practical session 3: Carving of lamb, salting and curing, sausages

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Introduction

Throughout human history, meat preservation has been essential for preparing for seasonal food shortages and supporting long-distance travel and military operations. Long before the development of modern refrigeration and freezing, various traditional methods were used to safely store meat and extend its shelf life. Among these, salting and curing are the oldest and most common techniques for preventing meat spoilage by inhibiting microbial growth. Salt removes moisture from meat through osmotic pressure, creating an environment in which microorganisms cannot survive. In Nordic regions, such as Norway, techniques such as salting, smoking, and drying have been used to preserve various meats, including lamb, and these techniques continue to play an important role in traditional dishes such as "fenalår," or "Norwegian Cured Meat" (Nordic Food Lab, 2011; Norwegian Food Store, n.d.). These preservation techniques go beyond mere survival techniques; they create unique flavors and textures, forming the foundation for the development of various processed foods, such as 'sausages', and have become established as cultural heritage in each region. 

Chicken Jerky🐔: Recipe and Method

The original recipe / from the site

The ingredients/ by victor
(From left to right: vinegar, minced garlic, apricot jam, whole peppercorns,
peperoncino, soy sauce, chicken breast, green onions, garlic, ginger, onion)

Cooking Process


1. Wash the 500g chicken breast thoroughly and slice thinly

chicken breast before cutting / by victor

(+ Carefully remove unnecessary parts such as tendons and stagnant blood)

2. Mix 1 cup of water and 1/2 tablespoon of vinegar, 
then pour over the chicken and mix well
(+ Measure using a measuring cup)

The vinegar water removes the fishy smell and makes the meat firmer

put sliced chicken breast into vinegar / by victor


3. Use the kitchen towel to remove moisture

Chicken breast, drained and spread on a plate / by victor

4. Add all the ingredients except for the plum extract 
(Apricot Jam Sauce) to the soy sauce and boil
Boil for 7 minutes on high heat and 10 minutes on low heat.

finished sauce / by victor

[The ingredients]
soy sauce 2/3 cup, water 2/3 cup, onion 1/2 piece, 2 stalks of green onion, 
5 cloves of garlic, whole pepper corns 15, a knob of ginger 

ingredients of the sauce / by victor


[Rice wine substitute]
 2 tablespoons (about 30 ml) onion juice, 
1 teaspoon (about 5g) minced garlic, black pepper 1/4 teaspoon (about 1g)

Substitute Recipe (cooking wine) / by Gemini

substitute sauce / by victor


[2 Dried red pepper substitute]
 13 pepperoncino

5. Finally, add the plums(apricot sauce) and boil for 3 more minutes, then let cool

add the apricot sauce / by victor

[Plum extract substitute]
 3.5 tablespoons of apricot jam (about 52 ml), 
1/2 teaspoon of vinegar (about 2-3ml)]

Substitute Recipe (Plum) / by Gemini


Strain the sauce through a sieve / by victor


     6. Marinate the chicken breast in soy sauce after removing moisture for 30 minutes

marinated chicken / by victor


      7. Place aluminum foil on a dehydrator tray and spread out the chicken breasts

marinated chicken in the dehydrator/ by victor


                                8. Dry at 70℃ for about 8 hours using a dehydrator

Completed chicken jerky / by victor

Conclusion

The process of making chicken jerky required meticulous attention to detail beyond simple drying. I learned that subtle differences in the salt and spice ratio, drying temperature, and humidity during the salting and curring stages 
significantly impact the taste and safety of the final product.
The lengthy process of making chicken jerky, coupled with the meticulous management of each step was truly impressive to me, allowing me to appreciate the safe and delicious jerky we consume.

In conclusion, the meat preservation workshop was a valuable experience that went beyond simply acquiring technical skills. It fostered a deep understanding and 
respect for the process by which food reaches our tables.

The reason for selection

 The reason I chose "Chicken Jerky" as the topic 
for this practical session stems from personal experience

 When I was young and lived in China, jerky was one of my favorite snacks. That experience instilled a deep love for jerky, and I've always dreamed of making it myself

 Coincidentally, the topic of Practical Session 3 covers meat preservation techniques, including salting, curing, and sausages. I felt that making jerky would be the 
perfect opportunity to comprehensively apply these preservation principles

References

(Introduction)
Nordic Food Lab. (2011, October 2). Preserving Meat. Retrieved from https://nordicfoodlab.org/blog/2011/10/preserving-meat/

(Recipe 2, vinegar with chicken)
Healthline. (2021, May 31). Should You Wash Meat Before Cooking or Freezing? Retrieved from https://www.healthline.com/nutrition/should-you-wash-meat

(The Original recipe of chicken jerky)
https://www.10000recipe.com/recipe/6902733?srsltid=AfmBOorth_8Mnsp5HsJY4GAgBZK-kIKRVofi2mXQMtJvKck9dp_1WgHj

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