Balyk is a delicacy with a pleasant delicate taste and aroma. For its preparation, beef, pork, and even chicken are suitable. But the most juicy it will come from pork meat with a small fat layer. To make a balyk at home is quite simple. We want to offer you a recipe that does not require special training and skills.
What meat is better to take?
So how to cook a balyk? This is actually quite simple. You will see for yourself.
For the preparation of this dish, the neck is ideal, since cutting from it will turn out with fatty layers, the meat will be juicy and tender. You can also take a tenderloin, in the context it will be even with a pearl overflow.
Homemade balyk is an excellent substitute for sausages in stores, which also has a number of advantages: absolutely natural, fresh, cooked to your taste, plus it will cost much cheaper than purchased.
What products will be needed?
To cook a balyk at home, you should stock up on such products:
- pork tenderloin - 1 kg;
- table salt - 0.7 kg;
- herbal tincture or cognac - 100 g;
- ground nutmeg;
- thyme;
- ground pepper: black, red;
- rosemary;
- Bay leaf.
Balyk recipe
First, mix the spices and herbs with salt, add bay leaf, alcohol. All this is thoroughly mixed. The result was a homogeneous gruel.
Next, the meat should be coated on all sides with this mixture and refrigerated for 13-14 hours. This time will be quite enough for it to evenly salt and produce juice.
Next, rinse the balyk with plain water to clean from salt and herbs, and dry with a towel.
Tenderloin, in principle, can already be eaten. However, for a more interesting and rich taste, you need to sow the meat (remove the remaining liquid). To do this, hang the balyk in a ventilated and warm room for four days. The longer it sags, 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 acquires a pearlescent color in a slice . The texture is elastic. That’s how a balyk just cooks. The recipe with the photos presented in our 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 (12 hours of salting will be enough for it).
Veal balyk
For cooking, take the following products:
- veal - 1.5 kg;
- table salt - 1 kg;
- paprika - 1 pinch;
- ground ginger - 1 pinch;
- garlic - 2-3 cloves.
Veal must be divided into four equal parts, put the pulp in a bowl or pan and cover with salt. Then it needs to be refrigerated for five to six days. Every day you will need to turn the meat in the morning and evening. After six days, you can get the pieces and rinse them thoroughly, dry with a towel, wrap in gauze. In this form, the balyk is again sent to the refrigerator under oppression. There he lies for another five days, after which the gauze can be removed. In each piece, make a hole to thread the rope and hang in a well-ventilated area.
After another six days, the meat can be removed, grated with garlic and a mixture of seasonings. And again, put the balyk in the refrigerator for seven days, after which it can be eaten.
Chicken fillet balyk
Since 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 bring to your attention another recipe, only based on chicken.
We will need these 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, Provence herbs, ground pepper in one bowl. Then pour in the vodka and stir it all.
Rinse the fillet, dry. At the bottom of the pan, put half of this mixture, and then the meat itself, pour salt on top. 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 and ready.
Instead of an afterword
A well-cooked balyk is a great alternative to sausages. Since meat has become an integral food for many people, it is possible to diversify home-cooked dishes with new recipes. Be sure to try making a balyk yourself at home, you will see how simple it is. Gradually, you will be able to improve the recipe by selecting the spices that suit you according to your taste.