Dried Chicken Breast
Chicken breast provides plenty of complete protein with almost no carbohydrates. Long curing and air-drying concentrate the flavor, while pepper and dried herbs make the slices savory and firm.
Remove Chicken breast (800 g) from the bone, split it into two even pieces, and pat it dry with paper towels.
Mix Coarse sea salt (20 g for nutrition calculation; about 500 g is needed for covering), Pepper mix (4 g), and Dried herbs (4 g). Spread part of the salt mixture in a container, add the chicken, cover it completely with the remaining salt, and refrigerate for 36 hours.
Most of the salt works as a curing medium and is rinsed away later. The nutrition calculation includes only an estimated absorbed amount, so do not eat the leftover salt mixture.
Take the chicken out, rinse it well with cold water, and dry it thoroughly. Wrap it in clean cheesecloth and hang it in a cool ventilated place for 2 days, until the surface is dry and the pieces feel firm.
Slice the dried chicken thinly. Store it in the refrigerator in parchment or a closed container and serve in small portions as a high-protein snack.
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