By balyk in the original is understood a salted, and then dried fish fillet. But recently they are also referred to as dried pork or beef tenderloin, which as a result of its appearance is most similar to the finished product from fish and in some regions is called a polandvice.
In fact, the balyk from pork, as it were not called, is a real meat expensive dish, it will be much cheaper to cook it at home. Moreover, it will not be difficult at all to do this, it would be patience and a successful recipe.
Sun dried balyk pork at home - recipe
Ingredients:
- Pork loin (slides) - 1.2 kg;
- salt, large (not iodized) - 120-150 g;
- ground black and red pepper - to taste;
- ground coriander - to taste;
- Ground red paprika - to taste.
Preparation
This recipe is quite simple and does not require you to special effort and time. The selected oblong piece of pork slice (boneless) without a bone is crumbled carefully from all sides in a large salt so that it completely covers all areas of meat and we place the hunk in a suitable glass or enameled vessel. From above we load the cargo and put the meat on the shelf of the refrigerator for three days, periodically turning it over.
After the lapse of time, the salted pork is dipped well with napkins or a towel from moisture and rubbed on all sides with a mixture of spices, which we prepare by mixing ground red and black pepper, coriander and sweet red paprika. We wrap the meat piece with a gauze cut, folded three times or with a clean cloth and bandaged with twine. We hang the workpiece in a ventilated place under room conditions for about five to seven days, after which you can cut the balyk into thin slices and enjoy.
Savory balyk from pork at home - recipe
Ingredients:
- Pork loin (slides) - 0,9-1,1 kg;
- salt large (not iodized) - 70 g;
- granulated sugar - 10-15 g;
- cognac - 55 ml;
- garlic teeth - 4-5 pcs .;
- a set of condiments and spices for pork - 25 g.
Preparation
Initially, we prepare properly a slice of pork loin. For this, we wash it, dry it and remove it from all the films and if there are pits. After that, we combine salt and granulated sugar with cognac, add purified and squeezed garlic cloves through the press, we throw a set of fragrant spices and spices for pork and thoroughly rub the resulting mixture with a meat slice from all sides. Now we have meat in a suitable enamel or glass container, pour the remains of the marinade from above and leave it under room conditions, but at a temperature not exceeding twenty degrees per day. During this time, turn the meat several times to another barrel.
After a while, we dry the pork, remove the garlic and the remains of salt from the garlic, wrap it in a gauze cut, folded three times or four times and rewind it with a tight twine. For drying, it is now necessary to hang the workpiece in a ventilated place under room conditions. In an ordinary apartment, this place is suitable for
We weed balyk, depending on the thickness of the slice from four to twelve days, after which we wrap it with parchment paper and place it for at least a day in the refrigerator, where we continue to store if necessary in the future.
If smokehouse is present, it is possible to cook smoked balyk from pork at home, placing pork and salted pork at 30 degrees during the day. We smoke meat before acquiring a beautiful amber hue, and then we hang it for a further drying in a cool place for several days, wrapping the meat with gauze.