Balyk is considered a delicious snack. It is prepared from valuable fish or tenderloin. If balyk means home-dried meat, the dish will be called "Bilton".
It is necessary
-
- meat - 1 kg;
- salt (coarse) - 1 tbsp. a spoon with a slide or 45 gr;
- coriander;
- sugar - 1 tsp;
- pepper - ground black
- red
- if you like spicy;
- baking soda 2 g;
- saltpeter 1 g;
- apple cider vinegar - 2 tbsp spoons;
- 6% vinegar - 2 tbsp. spoons.
Instructions
Step 1
To make the Bilton, marinate the meat with your favorite spices, then the pieces will need to be wilted. Cutting from "Bilton" is perfect for a festive table, for travel, or just as a snack for beer. To cook balyk, take fresh meat. It is desirable that it be beef, horse meat or wild game, pork tenderloin is well suited, the main thing is that the meat should be without veins. For salting, use coarse salt, do not use iodized salt, the finished product will taste like iodine. In order for the balyk to turn out fragrant, fry the coriander. It can be ground or crushed with a rolling pin.
Step 2
Cut the meat into thin slices along the grain. The strips should be 20-25 cm long and 5-7 cm wide. Beat off each strip of meat with a hammer for a juicy, delicious balyk. Sprinkle each piece of meat with vinegar and rub thoroughly with spices. Place the prepared meat tightly in a saucepan, press down on top with a ceramic plate and place the oppression. Marinate the meat for 12 hours, the container should be in the refrigerator. Turn the meat over at least once during marinating, do not forget to tamp it and press down again with oppression.
Step 3
Dilute vinegar 1: 6, dip the pieces in the prepared solution for a few minutes. Pieces can be rinsed and squeezed out of excess vinegar. Hang the marinated meat for drying.
The drying process should take place in a well-ventilated room with a temperature of 20-25 degrees. It is good to dry the meat in a regular room in winter, as there are no insects at this time of the year, and the pieces will not deteriorate due to wet weather. Hang the meat on a nylon string or special stainless steel hooks. Balyk reaches the stage of readiness in a couple of days. It all depends on your personal taste and preferences.
