Balyk in translation from the Turkic language means "fish". It is smoked and then jerky. This dish is considered a gourmet appetizer and is made from very valuable fish and meat. Cutting from such a balyk is perfect for a festive table or just as a snack.
It is necessary
- - fatty meat (it is best to use pork neck) - 2 kilograms;
- - salt - 90 grams or 2 tablespoons;
- - sugar - 1 tablespoon;
- - ground black pepper - 0.5 teaspoon;
- - ground red pepper;
- - soda - 0.5 teaspoon;
- - apple cider vinegar - 4 tablespoons;
- - coriander;
- - ordinary vinegar 6% - 4 tablespoons.
Instructions
Step 1
The recipe for cooking meat balyk is simple. You need to take fresh good meat. For this, it is better to use beef, forest bird or horse meat, pork tenderloin is also suitable, however, carefully watch that the meat is without veins. Salt should be without coarsely ground additives, iodized salt will not work, as it will give the meat the taste of iodine. And to make the balyk more fragrant, the coriander added there, you can fry it a little.
Step 2
The meat should be cut into slices along the grain. The pieces should be about 6 centimeters wide and 20 centimeters long. Beat off the meat with a special hammer on both sides. Sprinkle each bite with apple cider vinegar and rub thoroughly with the spices. Then put it tightly in a saucepan, and close it with a plate on top and put some kind of load on it. Be sure to put a saucepan with meat in the refrigerator. Marinate for at least 12 hours.
Step 3
During the time while the meat is in the refrigerator, do not forget to stir it, at least a couple of times, then also tamp and press down with a load. This must be done so that the meat is properly marinated.
Step 4
Now that the meat is marinated, it must be rinsed in diluted vinegar (vinegar is diluted with water in proportions 1: 9), and the excess squeezed out. Then the pieces must be hung up. Meat should be dried in a well-ventilated room, at a temperature of about 20 degrees, not higher, so that it does not wind up. In winter, it is best to dry meat, since there are no insects around, and the meat will not deteriorate from a sharp drop in temperature. The meat can be hung on a nylon thread or on stainless steel hooks. The time required to make this dish is a couple of days. Much depends on your taste and preference, this time can be increased if necessary.
