How to cook pork balyk at home

What is balyk

In cooking, balyk is dried meat from large fish species: sturgeon (beluga, stellate sturgeon), salmon (chum salmon, pink salmon) and so on. The delicacy has a delicate structure, special taste and aroma. To prepare it, you must use fresh pieces of meat, otherwise it may spoil during the drying process. Before sending it to dry, the pieces are covered with salt for a while.

It draws out moisture well and saturates the pulp with flavor. After this procedure, the pulp is rubbed with spices and herbs, if necessary according to the recipe, and sent to dry. It is advisable to do this outdoors and always in the shade, avoiding exposure to sunlight. Using this technology, you can prepare balyk from the pulp of pork, veal and chicken.

Brine method

You can cook pork balyk at home in another way. To do this you will need:

2 kg of pork loin on the bone or 1 kg of boneless meat;
100 ml water;
6 grams of salt.

If you purchased a piece of pork on the bone, you will have to prepare it. It is necessary to separate the meat from the bones, holding the knife almost perpendicularly. Once you cut the meat from the ribs, you need to carefully cut out the backbone. After this, the loin needs to be cleaned and excess fat removed. The output should be a neat piece of meat with a small layer of fat.

After this, using a syringe, brine is injected into the prepared pork at the rate of 100 ml per kilogram of meat, with a salt concentration of 6 grams per 100 ml of water. After this, the meat is placed in a pre-prepared container and pressed down with some heavy weight. Then you need to turn the meat several times a day.

Beneficial features

During the process of drying fish, all useful substances are preserved. It is no secret that fish pulp is rich in vitamins and minerals. Below is a list of useful substances contained in fish balyk, calculated per 100 grams of product:

Vitamins:

A – 0.058 mg;
A (Retinol equivalent) – 58 mcg;
B1 (Thiamin) – 0.04 mg;
B2 (Riboflavin) – 0.1 mg;
E (Tocopherol equivalent) – 2.4 mg;
RR – 1.7 mg;
PP (Niacin equivalent) – 6.6 mg.

Macronutrients:

Sodium – 347 mg;
Potassium – 240 mg;
Sulfur – 204 mg;
Phosphorus – 181 mg;
Chlorine – 165 mg;
Calcium – 39 mg;
Magnesium – 21 mg.

Microelements:

Iron – 0.9 mg;
Zinc – 0.7 mg;
Fluoride – 430 mcg;
Chromium – 55 mcg;
Nickel – 6 mcg;
Molybdenum – 4 mcg.

Other useful substances:

Cholesterol – 92 mg;
Water – 57.2 g;
Ash – 9.9 g;
Saturated fatty acids – 2.8 g.

Balyk is a dietary food product; it does not contain a single gram of carbohydrates, only proteins and healthy fats. It is included in the diet of many diets and other weight loss programs. The delicacy replenishes the lack of nutrients in the body and satisfies the feeling of hunger well. It is worth noting that during heat treatment most vitamins are destroyed, while during drying they are preserved.

From fish

Time: 8 days.
Number of servings: 15 persons.
Calorie content of the dish: 86 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

Balyk is prepared mainly from large fish (from 3 kg) of valuable species: trout, sturgeon, stellate sturgeon, catfish, carp, and so on. This recipe uses large silver carp, which is in no way inferior in taste. Chum salmon balyk is also often prepared - this is one of the most common types of fish of the salmon family. According to the recipe, half a kilo of salt is used for 5 kg of fish; you can increase or decrease this amount based on taste preferences.

Ingredients:

silver carp – 5 kg;
salt – 500 g.

Cooking method:

Wash the fish, cut it as follows: cut off the head, tail, carefully remove the dorsal fin so as not to damage the fillet, cut along the back closer to the spine on both sides.
Remove the spine, take out the entrails.
Rinse the fish thoroughly under cold water.
Cut crosswise into pieces 8-10 centimeters in size.
Rub all the pieces with salt, place them in layers in a glass or stainless steel bowl, and sprinkle each layer with salt as well.
Send the silver carp to marinate on the refrigerator shelf for 5 days.
After five days, drain the resulting solution and rinse each piece thoroughly.
Place in a clean bowl, fill with fresh cold water, and soak for 5 hours, changing the water regularly.
Next, hang each piece in the shade in the air or under a fan.
In two or three days the balyk will be ready.
Each piece should be wrapped in cling film and stored on refrigerator shelves.

How to cook balyk?

First, let's consider an option that can be used if you are in nature and you have no other ways to preserve fish. Asp weighing 800 grams and above must first be cleared of scales and then flattened. Thus, cutting occurs through the back, the tender belly with the fat layer is not damaged, and the thick piece of the back acquires optimal dimensions for uniform salting and quick drying. Some fishermen believe that it is not necessary to clean the scales before salting.

To flatten the carcass, use a sharp knife to cut along the entire length of the back, trying to separate the backbone from the fillet. It is better to do this on both sides of the spine. Cut off the ribs. Cut the ridge on both sides and remove it. Cut the head from the middle of the upper lip. Carefully remove all the insides. To dry fish, it is not recommended to wash it before salting.

Therefore, you need to carefully remove all blood clots with a linen cloth, paper napkins or any available material. The gills must also be removed.

Salt the asp thickly. It is better to use coarse salt for this, as it draws more moisture from the product; you can add a little sugar. First rub a little salt on the outside, and then sprinkle it thickly as well.

Next, you can do this in several ways: either place the fish in a hole or wrap it in cotton cloth.
1. For the first method you will need a wooden box or a couple of planks. Depending on their size, a hole is dug. The salted asp is laid out in a box, if there are several pieces, then in rows with its back on its belly, a load is placed on top and the box is placed in a hole, covered on top with branches, boards or a tarpaulin. If you don't have a box, you can use a board or any relatively flat surface, such as a bucket lid. Place a board in the hole, place the fish on it, press it down with another board or plywood, put a weight on it, and cover the hole. Brine - the brine solution separated from the asp will flow through the cracks. 2. You can salt the balyk in another way. Fold the finished carcass, spread out and sprinkled with salt, and wrap it tightly in linen.
It will protect the catch from flies and absorb any escaping moisture. The larger the piece of fabric, the better. For a two-kilogram fish you need at least one and a half meters. If the fabric is narrow, you can wrap it from the corner, as if you were rolling a roll, trying to do it as tightly as possible. Then you need to take twine or rubber and also tightly, pulling, wrap it around the entire bundle. In this case, the twine will act as a load. If you salt a not very large asp in the wild, you can remove the insides by cutting the head under the gills. Remove the gills, rinse and salt inside, under the gill covers and outside. Place in plastic bags and roll tightly. Place it in a hole dug near the river bank or in another cool place and cover it with earth and tamp it down. The salting time for asp is at least 12 hours, but it can last from two days to a week. The fish, tied with a rope, will need to be re-tied as the moisture comes out.

In a well-salted asp, the flesh has a damp gray color, the back is dense, and it creaks when stretched.

Then the asp needs to be washed well, soaked in water for two to three hours and hung to dry for several days.

Beef at home

Time: 10 days.
Number of servings: 15 persons.
Calorie content of the dish: 128 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

Beef balyk is tasty; its structure resembles another delicacy called basturma. Spices give a special taste, in this case it is a mixture of ground black pepper and coriander. It is important to pre-fry the mixture in a dry frying pan, then the pepper will lose its excessive pungency. Even during heat treatment, pepper and coriander will reveal their aroma, and the meat will acquire a more piquant taste.

Ingredients:

beef tenderloin – 450 g;
salt – 100 g;
apple cider vinegar – 40 ml;
sugar – 20 g;
ground black pepper – 20 g;
coriander – 20 g.

Cooking method:

Rinse the tenderloin under running water, pat dry with a paper towel, wrap in a natural cloth and send to “ripen” on the refrigerator shelf for two days.
After the allotted time, remove the tenderloin and sprinkle it with salt and sugar.
Transfer the meat to a flat dish or plate, place pressure on top and place it on the refrigerator shelf for another day.
After a day, drain the liquid and remove it using dry gauze soaked in apple cider vinegar.
In a dry frying pan, lightly fry ground black pepper and coriander.
Sprinkle the resulting mixture onto the tenderloin, secure the loop, cover with gauze and send to dry in a special dryer or in a well-ventilated area.
After a week, you can serve the balyk to the table.

A simple recipe for delicious beef balyk

You can prepare a delicious delicacy not only from valuable fish, but also from beef. In structure it will be similar to basturma. Thanks to the assortment of spices and herbs, it is possible to achieve a piquant taste and luxurious aroma. The most commonly used mixture is ground coriander and black pepper. Interestingly, the pepper will lose its excessive pungency if you fry this mixture in a dry, hot frying pan.

Thanks to such heat treatment, coriander and pepper will reveal their aroma and potential to the maximum, so the meat will turn out incredibly tasty, spicy, piquant. The cooking time for beef balyk is ten days. As for caloric content, one hundred grams of the product contains 128 kcal.

List of required components:

apple cider vinegar – 40 milliliters;
ground coriander – 20 grams;
black pepper – 20 grams;
salt – about 100 grams;
sugar – 20 grams;
beef tenderloin – 0.5 kg.

Culinary process technology:

After reading the recipe, prepare all the products. The meat must be fresh and of high quality for the delicacy to be healthy and tasty.
Wash the tenderloin thoroughly in running water and dry with paper napkins or a towel. Wrap in natural fabric and refrigerate for two days.
After the specified period of time, remove the meat and rub generously with sugar and salt. Place on a flat plate, put pressure on top and put in the refrigerator for a day. Then drain all the liquid and wipe the meat with gauze previously soaked in apple cider vinegar.
Heat a dry frying pan and fry the mixture of coriander and black pepper. Sprinkle the meat, cover with gauze, place in an appropriate dryer or in a thoroughly ventilated area. In just a week, the beef balyk will be ready.

The presented recipe for a meat delicacy is very simple and affordable, it uses a minimum amount of ingredients.

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Pork balyk

Time: 8 days.
Number of servings: 20 persons.
Calorie content of the dish: 240 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

Since pork is a fatty meat, the balyk made from it is high in calories. This recipe uses the neck, this part of the carcass is tender and cures well. Before using, it is better to warm the spicy mixture a little in a dry frying pan so that the spices and herbs reveal their aroma. The recipe specifies a minimum amount of spices, you can vary it to your taste.

Ingredients:

pork (neck) – 1 kg;
salt – 100 g;
coriander – 20 g;
ground black pepper – 20 g;
paprika – 20 g;
dried garlic – 20 g.

Cooking method:

Rinse the meat and wipe dry.
Roll the pork in salt, transfer to a flat dish and place under pressure on the refrigerator shelf for three days.
Turn the meat regularly to ensure it is evenly salted.
Drain the liquid, pat the pork dry, and rub with spices.
Wrap the neck with gauze or other thin natural material, and tie it several times with thread.
Hang in a warm, well-ventilated place for 5 days.

Meat aging

After 3 days, the salted pork must be washed, tied with strong linen thread, wiped with a clean natural cloth and hung to dry. Initially, pork balyk at home, a photo of which is presented in the article, is placed indoors at a temperature of 25-30 degrees for a day. After this, the meat should be left for further drying in a cooler place or smoked in cold smoke on fruit sawdust. The product is ready for use within a few days.

Homemade pork with garlic and vodka

Time: 8 days.
Number of servings: 20 persons.
Calorie content of the dish: 245 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

Adding vodka while marinating meat gives it a special taste and helps the salt penetrate deeper into the flesh. During the ripening process, the alcohol evaporates, so there is no need to worry about its intoxicating effect. Garlic is also intended to impart a piquant taste and aroma to the meat pulp. You can prepare balyk from meat at home in just 8 days. Using this technology, it is recommended to alternate drying places.

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Ingredients:

pork – 1 kg;
vodka – 100 ml;
salt – 70 g;
coriander – 20 g;
mixture of peppercorns – 20 g;
paprika – 20 g;
ground chili – 20 g;
dried garlic – 20 g;
bay leaf – 3 pcs.

Cooking method:

Carefully clean the balyk part of the pork from any membranes.
Rinse the meat under running water and pat dry with a towel to remove excess moisture.
Cut the flesh against the grain into portions.
Roll each piece in a small amount of salt.
Place the meat slices into a glass baking dish of suitable size and fill with vodka.
Cover the top with a flat plate, then put it under pressure and place it on the refrigerator shelf for three days.
Turn the pieces daily to ensure the meat is evenly salted.
Remove the meat, rinse it from excess salt, and pat dry with a towel.
Break the bay leaf into a mortar, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
Rub the salted pork with the spicy mixture, wrap it in cotton cloth, tie it with twine, make a loop and hang it in a room in a dark place.
Periodically hang the meat on the balcony.
Rotate the drying area regularly.
The balyk will be ready in at least five days.

How to dry meat?

After this, the salted pork must be stored in a cold place, with a temperature no higher than 6 degrees. If you salt meat in a warm place, there is a risk of developing dangerous bacteria. Pork balyk at home will release juice during cooking, which does not need to be drained. Pieces of meat need to be turned several times a day. As soon as the balyk is salted, it should be dried with a clean towel and rubbed with a mixture of any spices to taste. Spices that are good for dried pork include allspice and black pepper, coriander, marjoram, rosemary, cumin, bay leaf, chili pepper, and paprika. In addition, ready-made spice mixtures for pork are available on the market, but they usually contain a lot of salt.

After sprinkling with spices, the balyk should be wrapped in gauze to prevent it from weathering and falling off of the spices. You need to wrap a string over the gauze (like on sausage loaves), making a loop at one end from which the product can be hung. Dry-cured pork balyk at home should be dried for several days at room temperature, and then it should be placed in the refrigerator. You can do it a little differently: place the meat near a hot radiator for a couple of days, and then put it in the refrigerator. It is better to keep the pork for another 2-3 weeks until it is completely ready, despite the fact that the product can be eaten already on the fifth day. If you wish, you can dry it even longer - it only becomes tastier.

Quick pork balyk with cognac

Time: 21 hours.
Number of servings: 20 persons.
Calorie content of the dish: 144 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

On average, it takes at least a week to prepare meat balyk. Using an oven, this process can be reduced to 21 hours. It is important to cut the meat into thin slices, let it marinate well and dry the pork properly in the oven. The recipe uses tenderloin; it is best suited for this dish. You can experiment with a set of spices to suit your taste.

Ingredients:

pork tenderloin – 1 kg;
salt – 120 g;
cognac – 70 ml;
sugar – 50 g;
ground red pepper – 5 g;
paprika – 5 g.

Cooking method:

Rinse the tenderloin, cut into pieces against the grain, 2 centimeters wide.
Mix salt and sugar in a separate container.
Sprinkle the slices generously with cognac, rub, then sprinkle with salt.
Cover with a towel or cling film and let sit for at least 15 hours.
Rinse the tenderloin pieces under running water and wipe dry.
Preheat the oven to 80 degrees.
Place the meat slices on a wire rack and let dry for 10 minutes.
Then turn off the heat in the oven and leave it for another hour.
Repeat this procedure 2 more times.
Brush cooled tenderloin pieces with cognac or butter.
Mix paprika with ground red pepper, rub the pork with this mixture and place on the refrigerator shelf for 2 hours so that the pork is soaked in spices.

Classic recipe for balyk from large carp

Compound:

carp – 12-16 kg;
salt – 1 kg;
sugar – 0.5 kg;
table vinegar (9 percent) – 0.2-0.25 l.

Cooking method:

Cool the carp, remove its skin and scales, gut it, remove the head and fins. Rinse the carcass well in running water and dry it with paper towels.
Cut the carp into fillets. Cut it into 10 cm thick pieces.
Pour 10-15 liters of water into a large container and dissolve vinegar in it. Place pieces of fish fillets in the vinegar solution, leave for 2-3 hours, rinse.
Wash the fillet pieces with napkins.
Mix salt and sugar. Pour some of the curing mixture into the bottom of a large container so that it covers the bottom.
Place pieces of carp in a container in one layer, sprinkle with a mixture of salt and sugar. Place a second layer of fish. Continue filling the container with fish, sprinkling it with the sugar and salt mixture. The last one should be the curing mixture.
Cover the fish with a lid slightly smaller in diameter than the container, and place a weight weighing about 4 kg on top. It can be jars filled with water.
Place the container with fish in the main compartment of the refrigerator or other cool place. After a day, the container can be closed by removing the cargo, but the released liquid must be left.
Leave the carp in the brine for another 3 days.
Remove the fish pieces from the container and shake off the salt. Place the fish in a bowl of clean water and leave for 2-4 hours.
Dry the soaked fish. Hook the pieces with hooks and hang them to dry in a well-ventilated area or outside. To prevent insects from infesting the fish, wrap the pieces in gauze.

After 3-4 days, pieces of carp can be removed, wrapped in parchment and stored in the refrigerator. In the main chamber of the refrigerator it will not deteriorate within a month. You can extend the shelf life of the product 3 times by placing it in the freezer.

From veal

Time: 22 days.
Number of servings: 30 persons.
Calorie content of the dish: 93 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

Meat balyk made from veal is very tender. This type of meat is very tender, it has little fat, so the product is low in calories. It can be used in a dietary diet. This recipe uses sweet paprika, ground ginger and fresh garlic as spices. If desired, you can add a little thyme, a mixture of Provençal herbs, and hot red pepper to this set.

Ingredients:

veal – 1.5 kg;
salt – 1 kg;
paprika – 7 g;
ground ginger – 7 g;
garlic – 2 cloves.

Cooking method:

Divide the piece of veal into 4 parts.
Place the slices in a deep bowl, cover with salt and put on the refrigerator shelf for five days.
On the sixth day, remove the veal from the refrigerator and rinse thoroughly to remove salt.
Dry the slices with a paper towel and wrap in several layers of gauze.
Place the wrapped meat on a flat plate, place the press and place it on the refrigerator shelf for another five days.
After the specified time, remove the gauze, make a hole in each slice, stretch the twine and form loops.
Hang the veal in a room with good air ventilation, cover with a cotton napkin on top.
On the sixth day, remove the veal, sprinkle with water, grate with chopped garlic and sprinkle with the spicy mixture.
Transfer the slices to a food container and put them on the refrigerator shelf for another week.

Recipes for making dry-cured meat balyk

How to wilt perch yourself

Dried perch is one of the most delicious dried fish, which is ideal for beer. Perch can be easily dried at home, resulting in a guaranteed high-quality and fresh snack. To do this, you need to properly prepare the fish for drying and follow all the recommendations for the drying process itself.

Any type of meat is suitable for balyk: pork, beef and even chicken. Turkic peoples dry lamb and horse meat. The main thing is that the meat should be fresh, juicy, pink in color, without veins and bones. Pork loin is a good choice for balyk. Before processing, fresh meat must be kept in a cold place for 5-6 days, then the pulp must be separated from the bone.

It is more convenient to cut meat with a long knife. It is cut along the spine on both sides and the bone is removed, the loin is trimmed, excess fat is removed, leaving a beautiful piece of fillet with a thin layer of fat.

How to cook balyk:

For salting, a brine is prepared from 1 liter of clean filtered water and 110 g of salt. They take it into syringes and inject it into the meat (for 1 kg of product you will need 100 ml of solution), then the piece is lightly rubbed with salt, placed in a bowl and refrigerated for 3-4 days.
It is turned over every day to ensure even salting. The finished loin is washed to remove salt, tied with twine and hung out to dry.
At home, you can dry it near heating radiators, then put it in the refrigerator.

With vinegar

This balyk stores well and has excellent taste. The meat is cut into pieces 20 cm long and 10 cm wide, each piece is beaten, sprinkled with vinegar (table or wine), thoroughly rubbed with salt mixed with sugar and spices (coriander, black pepper, dried mint, marjoram), placed tightly into an enamel pan, press down with pressure.
For 1 kg of meat, 1 tbsp is required. spoon of salt and sugar, marinate the product for a day. The released juice is drained every 6 hours.
Then the pieces should be dipped in table vinegar for five minutes, squeezed out, dried with a paper towel and hung to dry in a ventilated room, you can use a fan.
The air temperature should be 25−40°C; in the summer, the balyk should be covered from flies with gauze. If the pieces are thin, the meat will be ready in 2 days; a large piece of meat will take a week to dry.
If you like your balyk very dried, dry it for 10-12 days.

With pepper

Spicy lovers can add cayenne hot pepper to the seasoning mixture and soak the meat after salting with liquid smoke diluted with cognac.
This procedure will take another 12 hours. If you are marinating a whole large piece, weighing about 0.5 kg, place it under a load for a day or two before drying.
Then they are wrapped in gauze and hung in a warm room until ready.

Horse meat balyk

It is ideal for drying, since it itself is somewhat dry. Horse peritoneum is cut into 20x20 cm squares, rubbed with salt and pepper, and refrigerated for a week.
The salted meat is wiped with a towel, strung on twine and hung out to dry. It will be ready in 2-3 weeks.

Chicken fillet

Time: 22 days.
Number of servings: 10 persons.
Calorie content of the dish: 116 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

You can also prepare delicious balyk at home from chicken fillet. The drying process for this recipe takes a lot of time, but the result is worth the wait. The balyk turns out to be very tender, literally melting on the tongue. Fans of spicy snacks can add ground red pepper to the spicy mixture and rub the fillet with it. These products go well together.

Ingredients:

chicken fillet – 500 g;
salt – 500 g;
vodka – 50 ml;
Provençal herbs – 10 g;
ground black pepper – 2 g.

Cooking method:

Separately combine ground black pepper, Provençal herbs and salt, then add vodka and mix well.
Rinse the chicken fillet under running water and wipe dry.
Place half of the spicy mixture on the bottom of a plastic food container, place the fillet on top, and spread the remaining mixture on it.
Wrap the container with cling film and place the meat on the refrigerator shelf for two days.
After a while, remove the fillet, rinse well, and wipe dry with a towel.
Serve the finished dish in thinly sliced slices.

Silver carp balyk

Silver carp is one of the most common types of river fish that can be easily found at any live market. Let's look at how to make balyk from silver carp.

Fish for fish balyk must be thoroughly cleaned and then rinsed well under running water - otherwise the appetizer will not be well salted and will be dangerous for consumption.

Ingredients:

silver carp – 1.5 kg;
sugar – 3 tbsp. l.;
coriander – 1 tbsp. l.;
allspice peas – 1 tsp;
bay leaf – 2-3 pcs.;
salt – 10-12 tbsp. l.

Cooking method:

To prepare such a snack, it is recommended to buy live rather than frozen fish.
Let's start with cutting the fish: we cut the carcass along the ridge into two parts, cut off the tail and head, remove the ridge, gills, and all the insides. It is also necessary to select all the bones: it is most convenient to do this with tweezers. Wash the cleaned fish thoroughly under running water.
Now you can start preparing the marinade: mix all the spices and salt in a bowl, cut the fish into pieces.
Rub the pieces on all sides, then transfer them to a suitable container and sprinkle with the remaining spices. Place a press (any heavy object) on top of the fish.
Leave to pickle in a cold place for 5 days.
After 5 days, we wash the salted pieces of salt in cold boiled water, and then leave them in clean water for 3 hours so that the excess salt is gone. We drain the water.
We hang the deli to dry in a ventilated area for 2-3 days. The finished product should be moderately dry, without excess moisture.

The fish balyk is ready! Cut into thin slices and serve. If there are pieces left for storage, they should be wrapped in thick paper. Store only in the refrigerator.

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16 Jan 2021 at 11:36 PST

Balyk in a slow cooker

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 306 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

With the advent of modern kitchen appliances, preparing many dishes has become much easier. Balyk is no exception, which can be prepared using a slow cooker in just 3 hours. The meat is rich in taste and very aromatic, thanks to a large number of different spices. This dish will be a wonderful appetizer on the holiday table.

Ingredients:

pork balyk – 1 kg;
vegetable oil – 60 ml;
dried basil – 40 g;
soy sauce – 40 ml;
walnuts – 40 g;
prunes – 20 g;
lemon juice – 10 ml;
sugar – 5 g;
dried ginger – 5 g;
garlic – 1 head;
salt - to taste.

Cooking method:

Rinse the pork, dry it, sprinkle with finely chopped garlic.
Separately, mix basil, sugar, salt, ginger, then add oil, soy sauce and lemon juice, stir until smooth.
Place the meat in the marinade and leave for 2 hours.
Soak prunes in hot water.
After some time, spread food foil on the work surface (in several layers), lay out the meat, place prunes on top and sprinkle everything with ground walnuts.
Wrap the meat tightly in foil, transfer it to the multicooker bowl and cook in the “Baking” mode for an hour and a half.
After the beep, check the meat is done. If it is still a little hard, then leave it to cook for literally 15 minutes.

Balyk from carp with paprika

Compound:

carp – 1.5 kg;
table vinegar (9 percent) – 10 ml;
water – 2 l;
salt – 0.2 kg;
sugar – 60 g;
ground paprika – 20 g.

Cooking method:

Remove the scales from the carp and cut off its head. Gut the fish and rinse. Cut the carcass from the back and flatten it. Remove the spine bone, trimming the ribs so they remain on the fillet.
Rinse the fish thoroughly. Make transverse cuts on the carcass almost to the skin, as if dividing the carp into pieces 3-4 cm thick.
Place the fish in a basin and fill it with a vinegar solution made from 2 teaspoons of 9 percent vinegar and 2 liters of water.
Leave the fish in acidified water for several hours, then rinse and dry.
Pour half the mixture of salt, sugar and paprika into an enamel pan or other container suitable for salting fish. The latter will give the balyk not only a pleasant aroma, but also an appetizing color.
Sprinkle the carp with the remaining curing mixture, cover with gauze, and place a weight on top. Place the container with fish in the refrigerator.
After four days, rinse the carp and soak it for 4 hours in cold water.
Wrap the carcass in gauze and hang it with clothespins in a warm but well-ventilated place.

After 4 days, the balyk will be ready to eat. It can be eaten immediately or stored.

Helpful Tips and Tricks

To make your balyk the most delicious, you should strictly adhere to the cooking technology and take the advice of professional chefs:

It is not advisable to dry meat in the hot season, in which case the likelihood that it will go rotten increases. If you still decide to make balyk in the summer, then there should be good air circulation in the room for drying the meat (you can install a fan); the slices themselves must be covered with a cloth so that insects do not land on it.
To ensure that the spices on dry-cured meat stick better, it must be wiped with water or a small amount of vegetable oil.
It is necessary to store dried meat on the shelves of the refrigerator, after wrapping it in cloth or paper. If you use a plastic bag, there is a high chance that the meat will become moldy.
For salting and storage, it is better to use coarse sea salt; it draws out moisture better and prevents meat from rotting.
You can add smoked notes to balyk using liquid smoke; it can be found in many supermarkets.