Women's Tips

The recipe for real balyk meat

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A delicacy called balyk is very easy to prepare at home with a minimum amount of ingredients and active work time. This is a great addition to salads, various cereals, it is convenient to take it with you as a snack. Delicacy will be a real decoration of a festive or casual table. Prepare a balyk from your favorite type of meat, based on taste preferences, please yourself and your loved ones.

What is a balyk

In cooking, balyk is dried fish of large breeds: sturgeon (beluga, stellate sturgeon), salmon (chum, pink salmon) and so on. The delicacy has a delicate structure, a special taste and aroma. For its preparation it is necessary to use fresh pieces of meat, otherwise it may deteriorate in the process of drying. Before you send it to dry, the pieces for a while fall asleep with salt.

It draws moisture well and saturates the pulp with taste. After this procedure, the pulp is rubbed with spices and spices, if necessary, according to the recipe, and sent to flaccid. It is advisable to do this in the fresh air and always in the shade, avoiding the ingress of sunlight. Using this technology you can cook balyk from the pulp of pork, veal and chicken.

Beneficial features

In the process of drying fish retains all the nutrients. It is no secret that the fish pulp is rich in vitamins and minerals. Below is a list of useful substances that are contained in balyk fish in terms of 100 grams of product:

  • A - 0.058 mg,
  • A (Retinol equivalent) - 58 µg,
  • B1 (Thiamine) - 0.04 mg,
  • B2 (Riboflavin) - 0.1 mg,
  • E (Tocopherol equivalent) - 2.4 mg,
  • PP - 1.7 mg,
  • PP (Niacin equivalent) - 6.6 mg.

  • Sodium - 347 mg,
  • Potassium - 240 mg,
  • Sulfur - 204 mg,
  • Phosphorus - 181 mg,
  • Chlorine - 165 mg,
  • Calcium - 39 mg,
  • Magnesium - 21 mg.

  • Iron - 0.9 mg,
  • Zinc - 0.7 mg,
  • Fluorine - 430 mcg,
  • Chrome - 55 mcg,
  • Nickel - 6 µg,
  • Molybdenum - 4 mcg.

Other beneficial substances:

  • Cholesterol - 92 mg,
  • Water - 57.2 g,
  • Ash - 9.9 g,
  • Saturated fatty acids - 2.8 g

Balyk is a dietary food, it contains no ounce of carbohydrates, only proteins and healthy fats. It is included in the diet of many diets and other weight adjustment programs. The delicacy fills the lack of nutrients in the body, well satisfies the feeling of hunger. It should be noted that during the heat treatment most of the vitamins are destroyed, whereas in the process of drying they are preserved.

Balyk Recipes

Today, there are many recipes for this delicacy. To make balyk from fish at home will not be difficult, as well as from another type of meat. The main thing is to strictly adhere to the technology of preparation and wait for the moment when the flesh is well wilted, and it can be eaten without harm to health. Choose a recipe that is perfect for your taste.

  • Time: 8 days.
  • Servings: 15 persons.
  • Calorie dishes: 86 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

Balyk is prepared mainly from large fish (from 3 kg) of valuable species: trout, sturgeon, stellate sturgeon, catfish, carp and so on. In this recipe is used large silver carp, which is not inferior in taste. Salmon chum salmon is also often cooked - it is one of the most common species of fish in the salmon family. According to the recipe for 5 kg of fish, half a kilo of salt is used; you can increase or decrease this amount, based on taste preferences.

  • silver carp - 5 kg,
  • salt - 500 g

  1. Rinse the fish, cut it as follows: cut off the head, tail, carefully remove the dorsal fin, so as not to damage the fillet, cut along the back closer to the spine from both sides.
  2. Remove the spine, remove the insides.
  3. Rinse the fish thoroughly under cold water.
  4. Cut across the pieces in the size of 8-10 centimeters.
  5. Grate all the pieces with salt, layered in glass or stainless dishes, sprinkle each layer with salt too.
  6. Send silver carp to pickle on the shelf of the refrigerator for 5 days.
  7. After five days, drain the resulting solution, rinse each piece thoroughly.
  8. Transfer to a clean dish, cover with fresh cold water, and soak for 5 hours, changing the water regularly.
  9. Next, hang each piece in the shade of the air or under the fan.
  10. In two or three days the balyk will be ready.
  11. Each piece should be wrapped with cling film and stored on the shelves of the refrigerator.

Beef at home

  • Time: 10 days.
  • Servings: 15 persons.
  • Calorie dishes: 128 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

The balyk from beef turns out delicious, in structure it resembles another delicacy called basturma. Spices give a special taste, in this case it is a mixture of black pepper and coriander. It is important to pre-fry the mixture in a dry frying pan, then the pepper will lose its spiciness. Even during heat treatment, pepper and coriander will reveal their aroma, the meat will get a more piquant taste.

  • beef tenderloin - 450 g,
  • salt - 100 g,
  • apple cider vinegar - 40 ml,
  • sugar - 20 g,
  • ground black pepper - 20 g,
  • coriander - 20 g.

  1. Rinse the tenderloin under running water, blot with a paper towel, wrap it in a natural cloth and send it on the fridge shelf for two days.
  2. After the allotted time, remove the tenderloin, sprinkle it with salt and sugar.
  3. Put the meat on a flat dish or a plate, put a pressure on the top and send it on the shelf for another day.
  4. A day later, drain the liquid, take it with dry gauze moistened with apple cider vinegar.
  5. In a dry frying pan lightly fry the black ground pepper with coriander.
  6. Sprinkle the mixture with the mixture, fasten the loop, cover with gauze and send it to a special drying room or to a well ventilated room.
  7. A week later, you can serve balyk to the table.

Balik pork

  • Time: 8 days.
  • Servings: 20 persons.
  • Calorie dishes: 240 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

Since pork is a fatty variety of meat, the balyk is made of high-calorie meat. According to this recipe, an neck is used, this part of the carcass is tender, it is well dried. Before using the spice mixture, it is better to warm up a little in a dry frying pan so that the spices and spices reveal their flavor. The recipe indicates the minimum amount of spices, you can vary it to your liking.

  • pork (neck) - 1 kg,
  • salt - 100 g,
  • coriander - 20 g,
  • ground black pepper - 20 g,
  • paprika - 20 g,
  • dried garlic - 20 g.

  1. Wash the meat, wipe it dry.
  2. Roll the pork in salt, put it on a flat dish and place it under a yoke on the fridge shelf for three days.
  3. Turn the meat regularly so that it is salted evenly.
  4. Drain liquid, blot pork, rub with spices.
  5. Wrap the neck with gauze or another thin natural, drag several times.
  6. Hang in a warm, well-ventilated place for 5 days.

Pork at home with garlic and vodka

  • Time: 8 days.
  • Servings: 20 persons.
  • Calorie dishes: 245 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

The addition of vodka during the marinating of the meat gives it a special taste and helps the salt to penetrate deeper into the pulp. In the process of maturation, the alcohol evaporates, so do not worry about its intoxicating effect. Garlic is also designed to add a spicy taste and aroma of meat pulp. You can cook a balyk from meat at home in just 8 days. According to this technology, it is recommended to alternate the places of drying.

  • pork - 1 kg,
  • vodka - 100 ml,
  • salt - 70 g,
  • coriander - 20 g,
  • Pepper Mix Peas - 20 g,
  • paprika - 20 g,
  • ground chili - 20 g,
  • dried garlic - 20 g,
  • bay leaf - 3 pcs.

  1. Carefully peel the balyk part of the pork from the films.
  2. Rinse the meat under running water, blot with a towel to get rid of excess moisture.
  3. Slice the flesh against the fibers into portions.
  4. Dip each piece in a small amount of salt.
  5. Put the meat slices in a suitable baking glass mold, fill with vodka.
  6. Top cover with a flat plate, then put the pressure and send on the shelf of the refrigerator for three days.
  7. Turn the pieces daily so that the meat is salted evenly.
  8. Remove the meat, rinse it from excess salt, blot with a towel.
  9. In the mortar, break the bay leaf, add peppercorns, coriander and mash, then add the remaining spices and mix well.
  10. Rub the salted pork with spicy mixture, wrap in cotton cloth, drag with a string, loop and hang in a dark place in the room.
  11. Periodically post the meat on the balcony.
  12. Regularly alternate place of drying.
  13. Balik will be ready at least in five days.

Fast pork balyk with brandy

  • Time: 21 hours
  • Servings: 20 persons.
  • Calorie dishes: 144 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

On average, it takes at least a week to cook meat balyk. Using the oven, this process can be reduced to 21 hours. It is important to cut the meat into thin slices, give it to marinate well and dry the pork in the oven correctly. The recipe uses tenderloin, it is best suited for this dish. With a set of spices, you can experiment to your taste.

  • pork tenderloin - 1 kg,
  • salt - 120 g,
  • Cognac - 70 ml,
  • sugar - 50 g,
  • ground red pepper - 5 g,
  • paprika - 5 g.

  1. Wash the tenderloin, cut into pieces against fibers 2 centimeters wide.
  2. Mix salt and sugar in a separate container.
  3. Liberally sprinkle the slices with brandy, pound, then sprinkle with salt.
  4. Cover with a towel or cling film and incubate for at least 15 hours.
  5. Rinse the cut pieces under running water, wipe dry.
  6. Preheat oven to 80 degrees.
  7. Spread the meat slices on a wire rack and send to dry for 10 minutes.
  8. After turn off the fire in the oven and leave to reach another hour.
  9. Repeat this procedure 2 more times.
  10. Grease the cooled pieces of tenderloin with brandy or oil.
  11. Mix the paprika with red pepper, rub the pork with this mixture and send to the shelf of the refrigerator for 2 hours so that the pork is soaked with spices.

From veal

  • Time: 22 days.
  • Servings: 30 persons.
  • Calorie dishes: 93 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

The meat stalk of veal is very tender. This type of meat is very tender, it is low in fat, so the product is low-calorie. It can be used in the diet diet. In this recipe, sweet paprika, ground ginger and fresh garlic are used as spices. Optionally, in this set you can add a little thyme, a mixture of Provencal herbs, hot red pepper.

  • veal - 1.5 kg,
  • salt - 1 kg,
  • paprika - 7 g,
  • ground ginger - 7 g,
  • garlic - 2 cloves.

  1. Divide a piece of veal into 4 parts.
  2. Put the slices in a deep bowl, add salt and place on the fridge shelf for five days.
  3. On the sixth day, remove the veal from the refrigerator, rinse well with salt.
  4. Pat the slices with a paper towel, wrap in several layers of gauze.
  5. Arrange the wrapped meat on a flat plate, put a press and send on the shelf of the refrigerator for another five days.
  6. After a specified time, remove the gauze, make in each slice on the hole, stretch the string and form a loop.
  7. Hang the veal in a room with good ventilation, cover with a cotton cloth on top.
  8. On the sixth day, remove the veal, sprinkle with water, rub with chopped garlic and sprinkle with spicy mixture.
  9. Put the slices in the food container and store on the shelf for another week.

Chicken fillet

  • Time: 22 days.
  • Servings: 10 persons.
  • Calorie dishes: 116 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

Cook a tasty balyk at home can be from chicken fillet. The drying process for this recipe takes a long time, but the result is worth the wait. Balyk turns out very gentle, literally hides in the language. Fans of spicy snacks can add red pepper to the spicy mix and grate the fillets with it. These products are perfectly combined with each other.

  • chicken fillet - 500 g,
  • salt - 500 g,
  • Vodka - 50 ml
  • Provencal herbs - 10 g,
  • ground black pepper - 2 g.

  1. Separately, combine black ground pepper, Provencal herbs and salt, then add vodka and mix well.
  2. Rinse the chicken fillet under running water, wipe dry.
  3. Place half of the spicy mixture on the bottom of the plastic food container, lay the fillet on top, distribute the remaining mixture on it.
  4. Container wrap cling film and send the meat on the shelf of the refrigerator for two days.
  5. After a while, get the fillet, rinse well, wipe dry with a towel.
  6. Serve the cooked dish in thin slices.

Balyk in a slow cooker

  • Time: 3 hours.
  • Servings: 6 persons.
  • Calorie dishes: 306 kcal / 100 grams.
  • Purpose: snack.
  • Cuisine: Turkic.
  • Difficulty: easy.

With the advent of modern kitchen appliances, the preparation of many dishes has become much easier. An exception is not and balyk, which can be prepared using the multivark in just 3 hours. The meat is rich in flavor and very fragrant, thanks to a large variety of spices. This dish will be a great snack on the holiday table.

  • pork balyk - 1 kg,
  • vegetable oil - 60 ml,
  • dried basil - 40 g,
  • soy sauce - 40 ml,
  • walnuts - 40 g,
  • prunes - 20 g,
  • lemon juice - 10 ml,
  • sugar - 5 g,
  • dried ginger - 5 g,
  • garlic - 1 head,
  • salt - to taste.

  1. Rinse the pork, dry, chop the garlic finely chopped.
  2. Mix basil, sugar, salt, ginger separately, then add butter, soy sauce and lemon juice, mix until smooth.
  3. Transfer the meat to the marinade and leave for 2 hours.
  4. Soak prunes in hot water.
  5. After a time, spread food foil on the work surface (it can be in several layers), lay out the meat, spread the prunes on top and sprinkle everything with ground walnuts.
  6. Wrap the meat tightly in foil, put the slow cooker in the bowl and cook in the Baking mode for an hour and a half.
  7. After the beep, check the readiness of the meat. If it is still hard, then put it to be literally fixed for 15 minutes.

Useful tips and tricks

To make your balyk the most delicious, you should strictly adhere to the technology of preparation and use the advice of professional chefs:

  1. It is undesirable to sow meat in the hot season, in this case, the likelihood that it will rot. If you still decide to make a balyk in the summer, then there should be good air circulation in the meat drying room (you can put a fan), you should cover the slices with a cloth so that insects do not sit on it.
  2. In order to keep spices on dry-cured meat better kept, it must be wiped with water or a small amount of vegetable oil.
  3. Store jerky must be on the shelves of the refrigerator, pre-wrapped in cloth or paper. When using a plastic bag, it is likely that the meat will be covered with mold.
  4. For salting and storage it is better to use coarse sea salt, it draws moisture better and prevents meat from rotting.
  5. Smoked notes of balyk can be given with the help of liquid smoke, it can be found in many supermarkets.

Original delicacy

Most often for balyk use pork. If you want to get beautiful marble pieces, choose a necklet with streaks of fat, and for those who prefer a product with a drier consistency, you should get a cut. The finished dish in this case will have a smooth structure and a beautiful mother-of-pearl cut.

For it you will need the following products:

  • pork - 1 kg,
  • salt - 600 g,
  • spices: ground black pepper, marjoram, paprika, mustard seeds.

First of all, you need to prepare a mixture in which meat will be marinated. To do this, mix the seasonings with salt. If you want the dish to be more juicy, you can pour a little brandy.

Rinse and dry the meat with paper towels.

Rub the tenderloin with the prepared mixture, wrap in parchment and put in the fridge for a day. During this time, a certain amount of juice should be allocated, which should be removed.

Pork balyk will cook very quickly. After 14-15 hours the product will be usable. If you notice that there is still a lot of moisture in it, you can pass the rope and hang an appetizing piece for a few days in a ventilated room. So he grab a little and dry.

Pork in foil

If you prefer heat-treated meat, then the following recipe will help you. For him, in addition to pork tenderloin, you will need:

  • mustard - 1 tbsp.,
  • honey - 1 tbsp.
  • garlic - 3-4 tooth.,
  • seasonings.

Brush and dry the meat evenly with honey and spices, and leave to marinate for 5-6 hours. After that, rub abundantly with mustard and, crushed with a rolling pin, garlic, wrap in foil. Bake in the oven for an hour. A few minutes before the end, open the foil so that an appetizing crust appears.

As a result, you get a great dish that can be served both hot and cold.

Dried

You can cook balyk also from beef. But it is worth considering that it will take more time. To make the meat as soft as possible, it is better to choose sirloin, rump or rump.They have the least connective tissue, which makes it tough.

In Italy, jerked ham is called "bresaola." It is useful in that it contains a small amount of calories, as well as such useful substances as zinc and iron. This product is great even for diet food. It is quite possible to cook a similar dish by yourself, adhering to the aging time (ripening) of the meat.

  • beef - 1.5 kg,
  • salt - 1 kg,
  • ginger, paprika - ½ tsp,
  • garlic - 4-5 tooth.

Sprinkle up the washed piece of beef with salt, place in a deep container and put in the refrigerator for 4-5 days. The juice that will stand out during this period needs to be drained. Do not forget to also periodically turn the piece. After 5 days, remove the beef and thoroughly wash off the salt.

Wrap a clean piece of gauze, put in a pan under a press and send in the fridge for another 2 days. After this semi-finished product roll in seasonings and garlic, thread and hang for another few days.

Tender jerked beef tenderloin can be served as a snack with olive oil and lemon, make original rolls of it, thinly sliced, and also used for pizza and salads.

More budget option - balyk chicken. But the low price is not its only plus. Poultry meat as a result of cooking literally melts in your mouth. Let's learn how to make this snack. You will need:

  • chicken fillet - 500-600 g,
  • coarse sea salt - 200 g,
  • spices,
  • a mixture of peppers,
  • Bay leaf,
  • cognac or vodka - 50 g.

Mix salt with herbs, a mixture of peppers and bay leaf. Add vodka or brandy. Wash and dry the fillets. Pour a layer of spices at the bottom of the container, place the fillet and sprinkle it liberally on top. Close the tight lid and refrigerate for 12 hours. After that, remove, thoroughly rinse, wrap in parchment or cheesecloth, and keep in the cold for another 12-24 hours.

Balik meat and poultry can be stored for quite a long time. And if you are going to use it for cooking other dishes, then you can put it in the freezer. So the product will not deteriorate, and it will be easier to cut it into thin slices.

And now we offer you two simple recipes that will help diversify your daily menu and will decorate the festive table.

Carpaccio with sauce

Do not be afraid of the "overseas" name. In fact, under it lies the usual thin cutting of a fresh piece of beef, which is seasoned with original sauce. And you can make a similar delicacy with your own hands, but from a dry-cured product.

You will need:

  • dry beef fillet - 200 g,
  • Parmesan - 100 g,
  • arugula.

  • lemon juice - 3 tbsp.,
  • Balsamic vinegar - 2 tbsp.
  • olive oil - 5 tbsp.,
  • mustard - ¼ tsp

Cut balyk and parmesan into thin pieces. Place the meat on a plate overlapped, spread the slices of cheese on top and pour the sauce. For him, mix lemon juice with vinegar, oil and mustard, and mix thoroughly. Serve immediately after cooking.

Italian temptation

This salad will appeal to lovers of snacks. It goes well with main dishes and will not leave behind a feeling of heaviness in the stomach.

It will require the following products:

  • beef balyk - 150 g,
  • tomatoes - 2 pcs. (cherry - 5 pcs.),
  • White cheese - 100 g,
  • arugula,
  • iceberg lettuce,
  • lemon,
  • olive oil,
  • rosemary.

Iceberg to break into small pieces and put in a salad bowl. Chop rosemary in the same way, add salt, add a little oil and lemon juice, crush, add to iceberg.

Tomatoes cut into large slices or halves, if it is cherry. Put in a salad bowl, add thinly sliced ​​beef slices, diced cheese and arugula. Sprinkle with a little oil, add a pinch of salt and mix.

Gentle, salted meat - a great alternative to the usual sausages and a great product for cutting to the festive table. And having dried it a little stronger in the cooking process, get an excellent homemade beer snack for chit-chatting with friends. Enjoy your meal!

Recipe Balik Pork

What do you need:
1 kg of pork neck
0.5 tbsp. salt
ground pepper - to taste
ground coriander to taste

How to cook pork balyk:

1. Put salt in a large bowl and roll the meat in it, then rub it with pepper and coriander. If the piece is very large, cut it lengthwise so that it is well salted.

2. Leave the pork in a bowl and cover it with a white napkin made of natural fabric, put a pressure on the top, so that the meat gives juice.

3. Keep the pork in the refrigerator for four days; during this time, turn it over once a day. On the fifth day, remove the meat from the refrigerator and blot it with a paper napkin, now the pork balyk is ready for use.

Recipe balm from veal

What do you need:
1.5 kg veal
1 kg of salt
1 pinch of paprika
1 pinch ground ginger
2-3 cloves of garlic

How to cook veal balyk:

1. Divide the veal into 3-4 identical pieces. Put the cut meat in a deep bowl and sprinkle it with salt, refrigerate for five days. All this time every day, in the morning and in the evening, turn the meat over. On the sixth day, remove the bowl from the refrigerator and rinse the veal well with salt.

2. Dry the washed meat with paper towels and wrap it with gauze. Put meat in gauze under a press and leave in the fridge for another five days. After that, remove the gauze. Now make a hole in each piece, insert durable threads into each piece and hang the meat in a well-ventilated place, covering it with a dry cotton cloth.

3. After six days, remove the veal, sprinkle it with water and rub with finely chopped garlic, roll in seasoning mixture. Put the meat in the fridge for another week, then serve.

Recipe balm of chicken

What do you need:
2 chicken fillets
500 g of salt
2 tsp. Proveno herbs
50 ml of vodka
1 pinch of ground pepper

How to cook chicken balyk:

1. Combine salt, ground pepper and Provencal herbs in one bowl. Pour vodka into the mixture and stir.

2. Rinse and dry the fillets.

3. At the bottom of the plastic container, place half of the salt mixture, place the breast on top and pour it with the remaining salt.

4. Wrap the container with cling film and place in the refrigerator for two days. After that, remove and wash the meat, pat dry with paper towels.

5. Cut the balyk with a sharp knife and serve.

Balik ready? Then add it to the classic Italian fruit salad!

Pork balyk at home - general cooking principles

The most important thing in cooking balyk is high-quality meat, it is desirable that he was not more than a day. Otherwise, it will be difficult to keep it for several days. Usually for balyk used tenderloin. This part is quite tender, salt and spices penetrate it well, and the shape of the piece is very convenient. If you need to reduce the cooking time, you can cut the cut into several elongated pieces along the fibers. Get a kind of sausage.

What else is needed:

• coarse salt, suitable sea food,

• different types of pepper,

• cognac (not in all recipes),

• spices, dry herbs.

The essence of technology lies in the drying. But before you send the pork to the air, you need to pull the water out of the piece as much as possible. Salt is used for this. It dries the piece, gives the meat a taste. After a day of marinating in salt, pork will decrease in size, and liquid forms at the bottom of the pot. It can not be poured until the very end, otherwise the concentration of salt in the meat may be small, it will simply start to foul from the inside. You can periodically turn a piece.

Salted pork is wiped, seasoned with spices, if this is not done from the very beginning, and then sent to fade. Usually, the meat is wrapped in linen fabric and hung in the air, but under the roof. The sun's rays should not fall on the product.

Pork balyk at home for 10 days

Recipe natural balyk pork at home, which is prepared in the classical way. Cutting is used, one kilogram is enough. Additionally, you will need fabric towels or pieces of gauze.

Ingredients

• 0.5 cups sea salt,

• paprika, black pepper, red, coriander.

Cooking

1. Wash the tenderloin, remove all films and conductors, wipe dry with napkins.

2. We take a vessel that is suitable in size. It is convenient to use plastic sudochki with a cover. Pour half the salt on the bottom, level it.

3. Put a piece of tenderloin and sprinkle with salt on top, rub the sides.

4. Close the container. We send it in the fridge for three days. You can periodically turn it over the second side, so that the meat is salted better.

5. After 3 days we take out the tenderloin, shake off the drops and wipe dry with a napkin.

6. We mix different types of pepper, crushed coriander seeds and rub a piece from all sides, we are not afraid to overdo it.

7. We take a piece of gauze, roll it up in 4 layers, put the meat, wrap it and tie it up with thread. Hang in a ventilated area.

8. We check in a day. If suddenly the meat continues to release moisture, the fabric is wet, you can replace the gauze.

9. Withstand a total of 5-7 days. Then balyk can be removed, cut and try. If necessary, leave for a few more days.

Quick balyk pork at home with brandy

Cognac is often used to make pork balyk at home. This drink inhibits the growth of bacteria, gives the meat a special taste and an unusually delicate flavor. He also speeds up the process and you can taste the meat in 3-4 days.

Ingredients

• 3 tablespoons black peppercorns,

• 0.5 cup of coarse salt,

• 2 tsp. red pepper,

• 2 tablespoons thyme.

Cooking

1. Crush black pepper in a mortar. You can add a little red dry pod to it.

2. Wash and prepare the pork tenderloin, dry the piece with a towel.

3. Combine salt with sugar, put black pepper crushed in a mortar. Stir the dry mixture, then add the brandy.

4. Pour half of the prepared mixture into a container. Put the meat. Sprinkle sides, top with the second part of salt and sugar.

5. Close sudochek, send in the fridge for two days. Periodically turn the meat to marinate from all sides. Make sure that the sides also had salt.

6. After two days of marinating the meat can be reached. Wash it with cold water and wipe it.

7. Mix thyme with red pepper, you can add sweet paprika or use black pepper. Rub the cutting with a sharp mixture.

8. Wrap the pork in a linen napkin, put in the fridge. After a day you can try. If necessary, we increase the time.

Baked pork balyk at home in the oven

Of course, this recipe has nothing to do with the classic dry-cured balyk, but it is also very interesting and will help out if there is no desire to wait for several days.

Ingredients

• 4 cloves of garlic,

• 1.5 tsp. black pepper,

• 1 tsp. sweet paprika.

Additionally, you will need one package for baking.

Cooking

1. Mix the salt in the bowl with all the other spices.

2. Grate the washed and wiped dry piece of this mixture. Wrap in a bag or shift to container. Put on the day or at least at night in the refrigerator.

3. Peel the garlic, cut the cloves into several pieces.

4. We get pork out of the fridge, make punctures with a knife, insert garlic.

5. Hands rub the remains of spices on meat.

6. We shift the future balyk in the package for baking.

7. Heat the oven to 250 degrees.

8. Ship the meat, remove the temperature to 200. Cook an hour. Then keep the meat in the oven until the oven is completely cool.

Homemade pork balyk with garlic and vodka

For the preparation of this balyk brandy is not needed, but it will take a little vodka. Garlic is used plain fresh.

Ingredients

• 800-1000 grams of pork,

• 5 cloves of garlic,

• 1 tsp. red pepper.

Cooking

1. Chop the garlic cloves very finely, mix with salt and sugar, you can add other spices.

2. Wash the meat, wipe it off, then rub it with vodka, put it in a plastic bag, leave it for two hours.

3. We get pork, sprinkle with spices. All that remains, pour out on top of a piece. We shift in a container or again in the package, we withstand the day.

4. Wash the meat, dry it.

5. Wrap a piece in cheesecloth, put in the fridge for a day. Then we hang in the same gauze in a draft, wait another 2-3 days and you can try. If necessary, add time.

Balik pork at home in Boyar pieces

The recipe of the boyar's stallion, which is prepared in pieces and much faster than from a large tenderloin. On average, this meat can be cooked for two days, which is considered fairly quickly. Seasoning pick to your taste.

Ingredients

• 1 tsp. hot pepper,

• 1 tsp. sweet paprika,

Cooking

1. Wash the tenderloin, cut into pieces across the fibers of 1.5-2 centimeters. Get some kind of chops.

2. Mix salt and sugar.

3. Liberally sprinkle the meat with brandy, rub, then thickly sprinkle with salt. Cover, leave at least 15 hours.

4. Wash the pieces of spices. Wipe dry.

5. Turn on the oven, set the minimum. Heat up to 70-80 degrees.

6. Put the pieces of pork on the rack, dry in the oven for 10-15 minutes. Then turn off and leave for an hour. Re-start the oven and dry the meat again at the minimum temperature. Repeat again.

7. Lubricate balyk pieces with a drop of oil or brandy. Mix sweet paprika with hot peppers, you can add to them chopped garlic. Rub meat slices and put in the refrigerator for 1-2 hours so that the pork is soaked with spices. Then you can cut it and try.

Pork balyk at home - tips and tricks

• It is undesirable to dry a balyk outside in the hot season, the probability of meat swelling increases several times. It is also important to ensure that flies do not come up to the piece.

• Finished meat can be rubbed with any spices, garlic, herbs. And to keep them on the surface, it is smeared with a few drops of oil.

• Balyk must be stored in the refrigerator, wrapped in cloth or paper. Periodically, the air is ventilated so that it does not become damp. In the old chunks sprinkled with coarse salt, which absorbs excess moisture, and kept in the cellar.

What meat is better to take?

So, how to cook a balyk? In fact, it is quite simple. See for yourself.

For the preparation of this dish is ideal neck, because slicing it out with fat layers, the meat will be juicy and tender. You can also take and cutting, in the section it will be even with mother-of-pearl overflow.

House balyk is an excellent substitute for sausage shops, which also has a number of advantages: absolutely natural, fresh, cooked to your taste, plus it will cost much less than what you have bought.

What products will be needed?

To cook balyk at home, you should stock up on such products:

  • pork tenderloin - 1 kg,
  • table salt - 0.7 kg,
  • herbal tincture or brandy - 100 g,
  • ground nutmeg,
  • thyme,
  • ground pepper: black, red,
  • rosemary,
  • Bay leaf.

Chicken fillet

Since the balyk is not just meat, but a delicacy, that is, a lot of recipes from which you can choose something you like for yourself. We offer you another recipe, only on the basis of chicken fillet.

We will need the following products:

  • chicken fillet - 2 pcs.,
  • table salt - 0.5 kg,
  • Provencal herbs - 2 tsp,
  • Vodka - 50 ml
  • ground pepper - 1 pinch.

First, mix the salt, Provencal herbs, ground pepper in the same container. Then pour vodka into it and stir it all up.

Rinse the fillets, dry. At the bottom of the pan, put half of the mixture, and then the meat itself, top with salt. Dishes should be tightly closed and refrigerated for two days. After this time, remove the meat, rinse it thoroughly and dry with a towel. Here is our balyk ready.

Instead of epilogue

Well cooked balyk is a great alternative to sausages. Since meat for many people has become an indispensable food product, you can diversify home-cooked dishes with new recipes. Be sure to try it yourself to make a balyk at home, you will see how easy it is. Gradually, you can improve the recipe, selecting the spices that suit you to your liking.

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