Balyk is a meat delicacy. Preparation of balyk at home

Balyk is a delicacy, which has a pleasant gentle taste and aroma. For its preparation, beef, pork, and even chicken are suitable. But the most juicy it will come from pig meat with a small fat layer. Balyk at home is absolutely easy to prepare. We want to offer you a recipe that does not require special training and skills.

Which meat is better to take?

So, how to cook balyk? In fact, it's pretty simple. You will see for yourself.

To prepare this dish is ideal for a necks, as the cut from it will come with fatty interlayers, the meat will be juicy and tender. You can also take and cut, in the section it will be even with a pearly overflow.

Home balyk is an excellent substitute for shop sausage products, which also has a number of advantages: absolutely natural, fresh, cooked to your taste, plus it will cost much less than the purchased one.

What products will be needed?

To prepare a balyk at home, you should stock up on these products:

• Pork tenderloin - 1 kg;
• Salt - 0.7 kg;
• Herbal tincture or cognac - 100 g;
• Nutmeg ground;
• thyme;
• Ground pepper: black, red;
• rosemary;
• Bay leaf.

The recipe for cooking balyk

First we mix spices and herbs with salt, add bay leaf, alcohol. All this is thoroughly mixed. A homogeneous gruel was obtained.

Next, the meat should be coated on all sides with this mixture and put in the refrigerator for 13-14 hours. This time will be quite enough, so that it evenly salted and gave juice.

Next, you need to wash the balyk with plain water to clear it of salt and herbs, and dry it with a towel.

Cut, in principle, you can already eat. However, for a more interesting and rich taste, you need to flesh the meat (remove the remaining liquid). To do this, you should hang your balyk in a ventilated and warm room for four days. The longer it depends, the denser its texture will be. If you are preparing a treat in the summer, it is better to wrap it in several layers of gauze.

Dried meat gets in the cut pearl color. The texture is elastic. This is just how balyk is prepared. The recipe with the photos presented in this article will help you to make such a masterpiece yourself.

By the way, according to a similar recipe you can cook beef and chicken breast (for it will be enough 12 hours of salting).

Balyk from veal

For preparation we take such products:

• Veal - 1,5 kg;
• Table salt - 1 kg;
• Paprika - 1 pinch;
• Ginger ground - 1 pinch;
• Garlic - 2-3 teeth.

Veal should be divided into four equal parts, put the pulp in a bowl or pan and cover with salt. Then it should be put in the refrigerator for five to six days. Every day it will be necessary to turn the meat in the morning and in the evening. After six days you can get the pieces and rinse them thoroughly, dry them with a towel, wrap them in gauze. In this form, the balyk is again sent to the refrigerator under oppression. There it remains for another five days, after which the gauze can be removed. In each piece, make a hole to pass the string, and hang in a well-ventilated room.

Six days later, the meat can be removed, rubbed with garlic and a mixture of seasonings. And again remove the balyk in the refrigerator for seven days, after which you can eat it.

Balyk from chicken fillet

Since balyk is not just meat, it's a delicacy, that is, a lot of recipes, from which you can choose something you like for yourself. We bring to your attention one more recipe, only on the basis of chicken fillet.

We will need these products:

• Chicken fillet - 2 pieces;
• Salt - 0.5 kg;
• Provencal herbs - 2 tsp;
• Vodka - 50 ml;
• Ground pepper - 1 pinch.

First, we mix salt, Provencal herbs, pepper ground in one bowl. Then pour in the vodka and stir it all.

Wash the file thoroughly, dry it. At the bottom of the pot, put half of this mixture, and then the meat itself, top with salt. The dishes should be tightly closed and put in the refrigerator for two days. After this time, take out the meat, thoroughly wash it and dry it with a towel. Our balyk is ready.

Instead of an afterword

A well-prepared balyk is an excellent alternative to sausage products. Since meat for many people has become an integral food, you can diversify home cooking dishes with new recipes. Be sure to try yourself to make balyk at home, you will see just how easy it is. Gradually, you can improve the recipe by picking up spices that suit you according to your taste.