Balyk is a delicacy with a pleasant delicate taste and aroma. Beef, pork, and even chicken are suitable for its preparation. But it will be the most juicy with a small layer of fat. Balyk is very easy to prepare at home. We want to offer you a recipe that does not require special training or skills.

What kind of meat is better to take?

So, how to cook balyk? It's actually quite simple. You will see this for yourself.

The neck is ideal for preparing this dish, since cutting it will have layers of fat, the meat will be juicy and tender. You can also take a tenderloin; when cut, it will be smooth with a pearlescent shimmer.

Homemade balyk is an excellent substitute for store-bought ones, which also has a number of advantages: it is absolutely natural, fresh, prepared to your taste, plus it will cost much less than store-bought.

What products will you need?

To prepare balyk at home, you should stock up on the following 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 spices and herbs with salt, add bay leaf and alcohol. Mix all this thoroughly. The result was a homogeneous paste.

The tenderloin, in principle, can already be eaten. However, for a more interesting and rich taste, you need to dry the meat (remove any remaining liquid). To do this, hang the balyk in a ventilated and warm room for four days. The longer it hangs, 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.

When cut, dried meat acquires a firmer texture. This is how easy it is to prepare balyk. The recipe with photographs presented in our article will help you make such a masterpiece yourself.

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

Veal balyk

For preparation we will take the following products:

• veal - 1.5 kg;
• table salt - 1 kg;
• paprika - 1 pinch;
• ground ginger - 1 pinch;
• garlic - 2-3 cloves.

The 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 take out the pieces and wash them thoroughly, dry them with a towel, and wrap them in gauze. In this form, we put the balyk back into the refrigerator under pressure. He will lie there for another five days, after which the gauze can be removed. Make a hole in each piece to thread the string through and hang it in a well-ventilated area.

After another six days, the meat can be removed and rubbed with garlic and a mixture of seasonings. 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, there are a lot of recipes from which you can choose something you like. We bring to your attention another recipe, only this time based on 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 salt and ground pepper in one bowl. Then pour in vodka and stir it all.

Rinse the fillet first and dry it. Place half of this mixture on the bottom of the pan, and then the meat itself, sprinkle salt on top. The container should be tightly closed and refrigerated for two days. After this time, remove the meat, rinse it thoroughly and dry it with a towel. Here our balyk is ready.

Instead of an afterword

Well-cooked balyk is an excellent alternative. Since meat has become an integral food product for many people, you can diversify home-cooked dishes with new recipes. Be sure to try making balyk yourself at home, you will see how simple it is. Gradually you can improve the recipe by choosing the right spices to suit your taste.

Recently I was lucky enough to take a good silver carp while spearfishing, weighing about 7 kg, while driving home I was mentally imagining how tasty it would turn out to be balyk. Then, about a week later, I caught my first, although not a trophy, cupid. I decided to do the same with him as with the silver carp - make fun of. Do fish balyk I will use a new recipe that I spied on from my mother last year. First, let's clarify what it is balyk- This is the back or fillet of large fish that is salted and then air-dried. This recipe breaks the stereotypes about balyk a little, since not only salt is used for its preparation, but also various spices, and also the type of balyk itself will be slightly different from the usual halves of fish, since we will be making portioned pieces at once. This is done primarily for aesthetics; you must admit, not everyone likes to clean fish, getting elbow-deep in fat.

Fish balyk - recipe: The first thing we need to prepare balyk is, of course, fish, grass carp or black carp will do. I’ve never made balyk from or, if you want to take a risk, go for it. In a word, you need large fatty fish, and the larger the fish, the tastier the balyk will be, don’t believe anyone who says that large catfish, carp or silver carp stink of mud, have loose meat and are not tasty, everything is not like that .

How to make a balyk: fish for balyk must be scaled and gutted, as well as excess films and blood clots removed. Next, using a sharp knife, you need to make an incision on the back along the line of the spine, then carefully continue to cut the fish meat along the spine until the fillet is completely separated. The meat should be cut to the ribs, and they, in turn, should be separated from the spine with a more powerful knife or nippers.

Now that we have 2 fish fillets on the table WITHOUT a backbone, let’s continue cutting. To begin, thoroughly rinse the fillet again to remove any remaining film and blood, then use a sharp knife to separate the back of the fish, trying to capture as much meat as possible. You can cut in strips along the lateral line; this will serve as the cutting line. Next, separate the meat from the ribs from the remaining portion.

Now we start cutting the balyk into portioned pieces; to do this, take the back and use a sharp knife to cut off pieces of meat 1 - 2 cm thick from the skin. If the fish is very large, then the strip of the back can be cut lengthwise. Be careful not to cut the skin, and do not leave any remaining skin on the pieces of balyk. Cut only with a sharp knife to avoid cutting shapeless and ugly pieces.

We continue to prepare our homemade fish balyk: let's move on to the most basic process, which will affect the final taste of the finished product - salting. Pour the chopped pieces of balyk into a saucepan, add salt to taste, the most important thing here is not to overdo it, otherwise you will not enjoy the taste of juicy tender fresh balyk, but the taste of salt. Don’t worry about diseases that you can catch from fish, our balyk will still undergo heat treatment. Let's return to the salt, estimate the amount of balyk, add a little salt and mix, a handful of salt will be more than enough (everyone's handfuls are different, and so is the amount of fish). Next, we take spices, preferably fish ones, in the absence of which (everyone went to prepare balyk from silver carp), I took meat ones, pour them into the pan and mix thoroughly again. I really like adding khmeli-suneli seasoning to balyk, it gives a very pleasant aroma and taste. Rub the ribs with salt and spices, make rolls and put everything in the same pan. Having mixed everything thoroughly, and once again adding some salt, put the pan in the refrigerator for 2 - 3 days, during which time the fish will be salted and absorb the aroma of the spices. It is advisable to stir the pieces a couple of times while the balyk is in the refrigerator.

After salting, put the pan in the freezer in order to minimize the possibility of contracting some disease. Freezing kills almost 100% of bacteria and should be continued for 2 days. You can do it differently before cooking balyk - freeze the whole fish, or remove the fillet and freeze it, and only then start salting. But it’s more convenient for me.

The last step in preparing balyk is hanging it out to wilt (dry). Defrost the pan and its contents, string the pieces onto a nylon thread so that they do not touch each other. We also hang the ribs to dry. I’ll be honest, I just adore raw balyk – not dried, and I always leave half for myself and hang it out to dry for friends. Drying does not last long, 1 - 2 days. As soon as the balyk is ripe (the consistency suits you), it must be removed, otherwise it will dry out.

Store balykfrom fish It is best to wrap it in polyethylene in the refrigerator so that it does not absorb foreign odors, and for long-term storage it can be frozen.

My balyk is now at the freezing stage, as soon as I hang it up I’ll attach a photo.

Bon Appetit everyone!

Translated from Turkic, balyk means fish. That is why all products that are called balyk mean a fish dish. This dish can be prepared from various commercial fish. These breeds have differences in fat content, which gives the balyk a delicate taste. Previously, when someone said the word balyk, they meant a delicacy, and in our time this word has not lost this meaning. True, now such a delicacy is available to many, and not just to high society who use special stores.

Today, when markets offer a variety of fish breeds, you can make balyk yourself at home. Because this is not a very difficult technology. You can make balyk from asp, silver carp, carp, and pike. The fatter and thicker the balyk, the better it is valued. What would be healthier and tastier for breakfast than a made sandwich with balyk. It's very easy to make. Let's look at preparing balyk from different types of fish.

We take fresh carp weighing more than 7 kg. Clean the fish from scales, open its abdomen, remove the entrails, thoroughly wipe the abdominal cavity, cut off the tail and head. Cut the carp carcass prepared in this way, separating the large bones and spine. Cut the resulting carcass into pieces 6-7 cm thick, wash with water, wipe with salt, place the pieces in a bowl with the skin side down. After this, dry salt it. Place a weight on top of the carp, cover with a lid and place in a cool place. Keep the salted fish for 5 to 7 days.

Soak the carp in water after salting to reduce the amount of salt. After the fish is wet, you need to let the water drain, tie the slices with twine and hang in a cool, well-ventilated place. To make the pieces shiny and smooth, they must be pressed. Three to four days after the start of wilting, put them under pressure, and then hang them up again. After about 10 - 15 days, the carp balyk is ready. Also, to improve the taste of balyk, before rubbing the pieces with salt, sprinkle them with sugar. Sprinkle layers of fish placed in enamel dishes with salt without sugar.

Balyk made from asp

Asp is the fish most suitable for balyk and salting. The best balyk comes from asp weighing 1–3 kg, caught in the autumn. Small specimens are not suitable for balyk.

The asp must be cut (plated). Using a strong and sharp knife, carefully cut the back of the fish along the ridge from head to tail, while working, we try not to damage the belly, otherwise all the fat will drain off.

We cut off one side of the ribs from the spine and unfold them into two halves. Carefully remove the insides so as not to damage the bile. The ridge can be cut out if desired, or left. Then remove the gills, wash the fish to remove blood and sprinkle with salt. We use coarse salt, but not iodized salt. Leave the salted fish in a cool place for 8-12 hours (depending on the weight of the fish).

When salting asp in brine, add spices to it (for example, seasoning for fish), it contains all the necessary components. To determine the concentration of salt in a solution (brine), you need to put raw potatoes in it - it should not sink.

Then we wash the asp to remove excess salt and soak it. Soak fish weighing 3 kg for approximately 60 minutes; 1 kg. -120 minutes. In late autumn, asp can be made more lightly salted; in hot periods, we reduce the soaking time. Next, we hang the fish so that the water drains from it and it should dry out a little. Be sure to tie gauze soaked in vinegar (for flies and wasps). Could be the air flow from the fan.

Place a sprig of dill inside the slightly dried asp; you can also put a cut clove of garlic, it is a good preservative. Then for a day we put the asp in the refrigerator or a cool place, wrapped in parchment or cotton cloth. At night, after placing spacers, we hang it out into the wind. For the day we put it back in the refrigerator. We place dry salted fish in the sun for an hour during the day so that the asp becomes covered in fat. Now balyk can be used as food.

Silver carp balyk

We carefully remove the caught fish without damaging the inside of the gallbladder. We do not remove scales and thorns. Separate the heads and wash. Then cut off the tail and belly. The abdomen must be cut along an arc so that the thickness of the cut along the entire length is approximately the same. Then we cut the fish into fairly thick pieces, approximately the same thickness, at least two centimeters. If the pieces are thin, then they will dry out, and very thick ones will begin to sour in the middle.

Take a container large enough for the fish to fit in 2-3 layers, but not aluminum!!! Stainless steel, ceramic or enamel pan. Mix salt and sugar, observing the indicated proportions (10 tablespoons of salt, 3 tablespoons of sugar per 1 kg of fish, add spices to taste), pour this mixture into an even layer on the bottom. Place pieces of fish tightly next to each other on top, immediately sprinkling them with salt. Place the tail fins and bellies skin side down. Now we tightly cover the top with a wooden circle and put pressure on it. Leave for six days in the refrigerator.

The fish releases juice and brine is formed - this is a strong solution of salt and juice. Taking it out of the refrigerator, rinse the fish under running water and wash off excess salt. Then hang it on a strong cord, in a draft, wrap the fish in gauze, after soaking the gauze in vinegar. After 2-3 days, balyk can be consumed.

The readiness of the balyk can be checked if it is elastic, and when pressing on it, no moisture is released, but only fat remains on the fingers.

Pike balyk recipe

So, let's begin. The pike must be fresh, otherwise it will not be salted. We cut off the head of the pike and gut it. There is no need to remove the scales. We do not wash the fish. Next, we cut it along the spine to the tail, making cuts throughout the body without damaging the skin. The cuts are necessary for the best penetration of salt into the fish. Next, take coarse salt and lightly, evenly sprinkle the fish with salt. If your pike is quite large, then place a small amount of salt in the cuts. Here it is necessary not to overdo it. If there is not enough salt in the pike, the balyk will disappear. If, on the contrary, there is too much salt, it will be extremely salty. Over-salted balyk must be soaked in water. Then we place the fish meat-to-meat and place them with their backs down, in a plastic or enamel bowl. That's all for now. It's worth resting for about twenty minutes.

Then, we hang the cut carcasses with hooks by the tail outside, in a well-ventilated place that is also protected from flies. The fish carcasses should already be a little dry and weathered, remove the dry ones and go to the kitchen. Let others wait their turn. Open the oven and place the fish carcasses unfolded on the wire rack, with the scales facing down. Turn on the gas and close the door. Although we don't close it tightly.

We maintain a centimeter gap by placing something fireproof between the oven and the door. Turn on the hood above the stove. The hood is needed for two reasons. The first reason is that without it, your kitchen will quickly turn into a sauna (it will be hot). The second reason is that there is a possibility that you will choke on saliva from the smell of the balyk that is being cooked. All! All that's left to do is wait. This is about five to nine hours, depending on the size of the carcasses and the heat in the oven. When the meat on the fish carcasses turns yellowish, your balyk is ready!

Balyk is a salted and then dried fish, which after such processing acquires a delicate, rich taste and pleasant aroma. To prepare this delicacy, large varieties of various fish with a rich fat content are used. This dish is considered a delicacy and is quite expensive, so it is usually served at the holiday table. But if you wish, you can make balyk yourself and surprise your loved ones with a delicious snack made from fresh and healthy ingredients.

Fish balyk - cooking at home

There are two types of fish balyks: hung (without heat treatment) and cold smoked, which are produced within 3-4 days. To prepare a delicacy, you first need to choose the right fish.

She must be fresh, and not frozen and caught from a clean reservoir, preferably in the autumn. If these conditions are met, the dish will turn out tasty and healthy.

Everyone's favorite delicacy is usually prepared from large fish, with a fat content from 5 to 30%. Suitable varieties include:

• sturgeon, weighing from 2 to 5 kg;
• salmon - from 3 to 5 kg;
• carp - from 6 kg;
• asp - 2−3 kg;
• silver carp - 8 kg;
• som - from 4 kg;
• trout - 4−5 kg;
• nelma - 3 kg;
• pike perch - from 2.5 kg;
• pike - 6 kg.

The quality of the dish will depend on what percentage of fat the fish contains. Balyk will turn out to be especially aromatic and juicy from silver carp, sturgeon, salmon, asp, carp, halibut, and catfish. These breeds have meat contains a lot of fatty layers, thanks to which the taste of the delicacy becomes simply wonderful. Pike perch, perch, and pike are low-fat varieties, so it is best to cook them in a dried way.

The process of preparing a delicacy

Balyk from fish at home is not difficult to make, you just need to follow a certain technology, which includes: cutting the carcass, salting, cold smoking or drying and proper storage.

Ingredients used: fish, weighing from 3 kg, with a high percentage of fat content; sugar (per 1 kilogram of meat - 30 grams); salt (per 1 kilogram - 150 grams); spices, seasonings - to your taste.

The finished balyk has pink-yellow color and delicious smell fish delicacy. It can be used to make sandwiches, added to salads and consumed as a snack with alcoholic drinks. The treat should be stored in the refrigerator, wrapped in cling paper, for no longer than one week.

Useful properties of homemade delicacies

Since culinary processing does not involve boiling or frying the fish, it retains many useful substances, so this delicacy is very healthy.

100 grams of homemade balyk contains the following vitamins: A - 0.057 mg; E - 2.5 mg; B 2-0.2 mg; PP - 1.8 mg; B 1-0.05 mg.

The product also contains minerals necessary for human health:

• magnesium - 23 mg;
• calcium - 40 mg;
• sodium - 3475 mg;
• phosphorus - 180 mg;
• sulfur - 205 mg;
• chlorine - 164 mg;
• iron - 0.8 mg;
• zinc - 0.6 mg;
• fluorine - 432 mg;
• chromium - 56 mg;
• nickel - 7 mg.

Fish meat also contains saturated fatty acids, which have a beneficial effect on the appearance of skin and hair, a small amount of cholesterol, water and ash. Therefore, by consuming a home-made delicacy, you can not only enjoy its rich taste, but also provide your body with vitamins and minerals.

Recipes for balyk from fish of different breeds

People who prefer fish dishes definitely need to master simple recipes for preparing a homemade delicacy. Excellent self-produced balyk can be obtained from carp, silver carp, asp, pike, and pike perch. Just do not forget that the starting product must be fresh and quite fatty, since the quality of the finished treat will depend on this.

Delicious asp delicacy. This fish is ideal for making balyk. To make the dish truly tasty, you need to use Asp weighing from 3 to 5 kilograms, caught after the onset of autumn. Small specimens are not suitable for cooking.

Fresh fish first you need to cut it. To do this, make a longitudinal cut in its lower part and carefully unfold the carcass. Then remove all the entrails and the head. You can leave the ridge or cut it out. Then wash the meat well with running water, place it in a saucepan, add coarse salt and add the desired seasonings. Leave the fish to salt for 10-14 hours in a cold place.

After this time, Asp need to be washed to remove excess salt and then soak. The soaking process should last from one to two hours, depending on the weight of the fish, and the product with a lower weight should be kept in the water a little longer. After this, hang the meat pieces so that all the water drains from them. Then wrap the Asp in gauze and leave until completely dry.

While drying the fish, you can cover each piece with sprigs of dill and add cut cloves of garlic - this will add additional flavor to the balyk. It is advisable to dry the fish in the evening and at night in the open air, and during the day put it in the refrigerator, after wrapping it in a clean cloth. When the balyk is ready, place it under the sun for 1-2 hours so that it is covered with an appetizing crust. After this, the delicacy can be eaten.

Aromatic carp dish

To prepare this balyk you will need recently caught Carp, weighing 7-9 kg. Fresh fish must be cleaned of scales, then cut and carefully remove all the insides. Also cut off the head and tail and remove large bones and backbone from the carcass.

Now cut the carp into portions, 5-7 cm thick, wash them thoroughly with water, rub with salt, sugar and place in a pan so that the skin is at the bottom. After this, add spices, cover the meat with a lid and place oppression on top. Then put the pan in the refrigerator for 6-7 days.

When the salting time comes to an end, remove the Carp and soak it in water for 2-3 hours. After it gets wet, let the water drain and hang the fish to dry in a cool room. To give the pieces of meat a beautiful and appetizing appearance, they need to be pressed. To do this, 4 days after the start of drying, the Carp must be placed under pressure for 8-10 hours, and then hung again indoors.

Approximately in 2 weeks you can try balyk. The finished product should be stored in the refrigerator, wrapped in cloth or paper.

A savory delicacy of pike

To make your own delicacy from Pike, use only a fresh carcass, otherwise it may not be salted. Before cooking, gut the fish and cut off the head. There is no need to clean the scales or wash the Pike. Then cut it along the spine into two parts and make small cuts along the entire surface of the body so that pickling is most effective.

After that Rub the fish well with salt and place in an enamel pan, skin side down. After 30-50 minutes, hang the Pike to dry outside or in a well-ventilated area protected from insects.

After a few hours, when the meat is dry and slightly chapped, it should be place in the oven and dry well. To do this, place the fish carcasses on the grill so that the scales are at the bottom. Then turn on the oven at approximately 100-130 degrees and leave for final processing for 4-5 hours. When the Pike acquires a yellow-orange color and begins to exude a rich aroma, the balyk can be considered ready. Bon appetit!

If you are an avid fisherman and have the conditions to prepare your favorite delicacy, try cooking your caught trophy using one of the suggested methods. Considering the simple cooking recipe, you are sure to get a gorgeous balyk that will please all the family and guests who come to the festive dinner.

When preparing fish, there are little tricks that you need to know so that the homemade delicacy turns out to be completely safe and acquires an exquisite taste. Here they are:

You need to store balyk in the refrigerator, wrapped in paper. It can also be placed in a vacuum bag or a special container, so the fish will be fresh for a longer time. The homemade delicacy should be stored for no longer than 1 month, as in the future it may begin to dry out, gradually losing its taste.

It is difficult to buy in a store, especially a truly high-quality and natural product. And the price will not be small.

At home, you can prepare no less tasty pork balyk; the technology is quite simple.

Most recipes do not require scarce ingredients. One minus is that you will have to be patient, since you won’t be able to quickly make tasty dried meat.

Pork balyk at home - general principles of preparation

The most important thing in preparing balyk is high-quality meat; it is advisable that it is no more than a day old. Otherwise, it will be difficult to save it for several days. Typically, tenderloin is used for balyk. 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 tenderloin into several elongated pieces along the grain. You will get a kind of sausage.

What else will you need:

Coarse salt, sea salt is suitable;

Different types of pepper;

Cognac (not in all recipes);

Spices, dry herbs.

The essence of the technology is drying. But before exposing the pork to the air, you need to extract as much water as possible from the piece. Salt is used for this. It dries the piece and gives the meat flavor. After just a day of marinating in salt, the pork will decrease in size, and liquid will form at the bottom of the vessel. You can’t pour it out until the very end, otherwise the concentration of salt in the meat may be low, and it will simply begin to rot from the inside. You can periodically turn the piece over.

The salted pork is dried, seasoned with spices, if this has not been done from the very beginning, and then sent to dry. Usually the meat is wrapped in linen and hung in the air, but under a roof. The sun's rays should not reach the product.

Pork balyk at home in 10 days

A recipe for natural pork balyk at home, prepared in the classic way. Tenderloin is used, one kilogram is enough. Additionally, you will need fabric towels or pieces of gauze.

Ingredients

Tenderloin 1 kg;

0.5 cups sea salt;

Paprika, black pepper, red pepper, coriander.

Preparation

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

2. Take a vessel that is suitable in size. It is convenient to use plastic containers with a lid. Pour half the salt onto the bottom and level it out.

3. Place a piece of tenderloin and also sprinkle salt on top and rub the sides.

4. Close the container. We put it in the refrigerator for three days. You can periodically turn it over to the other side so that the meat is better salted.

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

6. Mix different types of pepper, crushed coriander seeds and rub the piece on all sides, don’t be afraid to overdo it.

7. Take a piece of gauze, roll it into 4 layers, put in the meat, wrap it and tie it with thread. We hang it in a ventilated area.

8. We check every other day. If suddenly the meat continues to release moisture, the fabric is damp, you can replace the gauze.

9. We stand for a total of 5-7 days. Then the balyk can be removed, cut and tasted. If necessary, leave for a few more days.

Quick pork balyk at home with cognac

Cognac is often used to prepare pork balyk at home. This drink inhibits the growth of bacteria, gives meat a special taste and an unusually delicate aroma. It also greatly speeds up the process and you will be able to taste the meat in 3-4 days.

Ingredients

1 kg tenderloin;

3 tablespoons black peppercorns;

50 ml cognac;

0.5 cups of coarse salt;

2 tsp. ground red pepper;

3 spoons of sugar;

2 spoons of thyme.

Preparation

1. Grind black peppercorns 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 and sugar, add black pepper crushed in a mortar. Stir the dry mixture, then add cognac.

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

5. Close the container and put it in the refrigerator for two days. Periodically turn the meat over so that it is marinated on all sides. Make sure there is also salt on the sides.

6. After two days of marinating, the meat can be removed. We rinse it with cold water and wipe it off.

7. Mix thyme with red pepper, you can add sweet paprika or use black pepper. Rub the tenderloin with the spicy mixture.

8. Wrap the pork in a linen napkin and put it in the refrigerator. You can try it in a day. If necessary, increase the time.

Dried pork balyk at home with liquid smoke

Another recipe for pork balyk at home with cognac, but liquid smoke is additionally added. It gives the meat a smoked flavor.

Ingredients

1 tenderloin (about 1-1.2 kg);

1 spoon of sugar;

7 tablespoons of rock salt;

3 tablespoons of liquid smoke;

4 spoons of cognac;

3 tablespoons of liquid smoke;

Hot pepper to taste.

Preparation

1. Mix salt with granulated sugar, add a little hot or black pepper if desired.

2. Sprinkle the prepared pork with this mixture, close the container and leave in the refrigerator for 2 days. If the piece is not thick or is cut lengthwise, you can leave it for one day.

3. Then rinse the meat and dry it.

4. Mix cognac with liquid smoke and rub the pork on all sides. Leave in the refrigerator for another 10 hours, up to a day. Turn over several times during this time.

5. Take out the meat, take paper towels or napkins, remove excess moisture.

6. Wrap the tenderloin in gauze and hang it for 5-7 days, indoors is possible, but the humidity should not be high.

7. If desired, rub the top of the finished balyk with red ground pepper.

Baked pork balyk at home in the oven

Of course, this recipe has nothing in common with the classic dry-dried balyk, but it is also very interesting and will help out if you don’t want to wait several days.

Ingredients

1 kg pork;

1 spoon of salt;

4 cloves of garlic;

1.5 tsp. ground black pepper;

1 tsp. sweet paprika.

Additionally, you will need one baking bag.

Preparation

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

2. Rub the washed and dried piece with this mixture. Wrap in a bag or transfer to a container. Place in the refrigerator for a day or at least overnight.

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

4. Take the pork out of the refrigerator, make punctures with a knife, and insert the garlic.

5. Using your hands, rub the remaining spices over the meat.

6. Transfer the future balyk into a baking bag.

7. Heat the oven to 250 degrees.

8. Send the meat, lower the temperature to 200. Cook for an hour. Then keep the meat in the oven until the oven cools completely.

Homemade pork balyk with garlic and vodka

To prepare this balyk you don’t need cognac, but you will need a little vodka. Use regular fresh garlic.

Ingredients

5 tablespoons of salt;

800-1000 g pork;

5 cloves of garlic;

30 ml vodka;

2 spoons of sugar;

1 tsp. red pepper.

Preparation

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

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

3. Take out the pork and sprinkle with spices. We pour whatever remains on top of the piece. Transfer it to a container or back into a bag and let it sit for a day.

4. Wash the meat and dry it.

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

Homemade pork balyk in boyar-style pieces

A recipe for boyar balyk, which is prepared in pieces and much faster than from a large cut. On average, this meat can be cooked in two days, which is considered quite fast. We select seasonings to suit your taste.

Ingredients

1 kg tenderloin;

1 tsp. hot pepper;

120 g salt;

50 g sugar;

1 tsp. sweet paprika;

70 ml cognac.

Preparation

1. Wash the tenderloin, cut it into pieces across the grain of 1.5-2 centimeters. You will get some kind of chops.

2. Mix salt and sugar.

3. Sprinkle the meat generously with cognac, rub it, then sprinkle it thickly with salt. Cover and leave for at least 15 hours.

4. Rinse the spice pieces. Wipe dry.

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

6. Place the pork pieces on a wire rack and dry in the oven for 10-15 minutes. Then turn it off and leave for an hour. Turn on the oven again and dry the meat again at the minimum temperature. We repeat again.

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

Pork balyk at home - useful tips and tricks

It is undesirable to dry balyk outside during the hot season, as the likelihood of the meat going rotten increases several times. It is also important to ensure that flies do not get close to the piece.

The finished meat can be rubbed with any spices, garlic, herbs. And so that they stay on the surface, it is lubricated with a few drops of oil.

You need to store the balyk in the refrigerator, wrapped in cloth or paper. Ventilate the meat periodically to prevent it from becoming damp. In the old days, the pieces were sprinkled with coarse salt, which absorbs excess moisture, and kept in the cellar.