home Homemade instrument

How to cook balyk from fish, meat or poultry? How to make pork balyk at home? What to make from fish balyk

To prepare the bream for baiting, wash it, trim the head and tail. It is not necessary to remove scales.

Making a careful cut from the back, separate the meat from the spine on both sides, then trim the ribs and carefully, so as not to pierce the gall bladder, remove the entrails. Particular attention should be paid to the walls of the abdomen: there should be no liquid or black films left there, because This may spoil the taste in the future.

Rinse the fish again and then cut it crosswise into pieces. The size of the pieces depends on the size of the fish; make sure that they are not too thin or thick (this can affect not only the degree of dryness of the fish, but also its safety and health safety). Instead of cutting into pieces, you can make cuts, leaving the skin whole - this way you will get one large balyk that can be well salted and ripened.

For pickling, it is best to use enamel dishes or food-grade plastic or stainless steel containers. In terms of volume, the fish should be placed in 2-3 layers. The salting composition will be a mixture of spices, salt and sugar (at the rate of 10 tablespoons of salt and 3 tablespoons of sugar for each kilogram of fish). Spread the resulting mixture in an even layer on the bottom of the container to form a layer of 2-3 mm. Place pieces of bream tightly in layers on it, sprinkling the mixture on top. Now you can rest a little and leave the fish alone for 5-6 days, placing it in a cool place under pressure. It is most convenient to cover the fish with some kind of plate, board or lid before installing the load - this way the weight will be distributed more evenly.

After the cherished 5-6 days, take out the container with fish and drain the brine that has formed during this time. Rinse each piece under cold running water.

Now you need to get rid of excess salt in the fish itself. To do this, soak it in a large volume cold water for 6-10 hours (depending on the size of the fish and your taste preferences) and do not forget to periodically change the water.

After soaking, blot each piece with a dry cloth and hang it in a well-ventilated place, avoiding direct sunlight. In this state, the fish should dry within 2-4 days. Readiness can be judged by the characteristic elasticity, darkening and slight translucency of the bream balyk.

Choose decent, authoritative recipes for homemade balyk on the chef’s portal website. Try versions of the dish with a variety of spices, pickling in vodka or cognac, and different drying times. The main thing is to have the patience not to eat everything at once!

In principle, you can make homemade balyk from a wide variety of meats. The main conditions are impeccable freshness of the meat and correct, seasoned manufacturing technology. One of the easy, widely available and safe options is chicken fillet balyk.

The five most commonly used ingredients in homemade balyk recipes:

Interesting recipe:
1. Rinse fresh chicken fillet and dry thoroughly.
2. Make a mix of sea or regular rock salt, a mixture of peppers, spicy aromatic herbs (Italian herbs, Provence herbs), bay leaves, cognac (or vodka).
3. Place half of the spicy mixture on the bottom of the gastronomic container for salting, then the meat and the mixture again. Cover the fillet as evenly as possible with the dressing.
4. Leave to marinate in a cool place for a day (bottom shelf of the refrigerator).
5. After a day, rinse the balyk generously to remove salt. Dry.
6. Swaddle tightly in sterile cotton fabric.
7. Let it dry in a cool place for another day.

Five of the fastest homemade balyk recipes:

Helpful Tips:
. If you smoke the balyk a little (about 20 minutes), you will get an amazing snack with a natural smoky aroma.
. The longer the balyk is aged, the more elastic and fragrant the meat will become.
. When storing, it is very important to ensure that the fabric is dry, otherwise the delicacy will become damp and spoil.
. Cognac can be replaced with whiskey, rum or brandy.
. Homemade chicken fillet balyshok is served chilled, as a slice, with salads, canapés, etc.

Pork balyk - dry-cured meat prepared with your own hands at home! A wonderful product in which you can be 100% confident, because you personally controlled the process!
On the eve of the upcoming holidays, you will still have the opportunity and time to make this delicacy, which will be perfect for the holiday table as a slice.

Your attention - classic recipe preparing pork balyk. Of course, you will have to “suffer” a little with the balyk, but the final result will exceed all your expectations! The meat turns out very tender, beautiful color and with a wonderful aroma. The balyk is stored in the refrigerator, wrapped in parchment paper. Good luck!

1-1.3 kg. pork neck
0.5 cups salt
spices to taste

pork for balyk - “neck”

If you bought meat with a little fat, leave it, the meat will be juicier.

I take a large bowl, or even better if you have a rectangular bowl (if your piece of pork is very thick, you can cut it lengthwise to better salt it, but I didn’t do that).

I roll the meat in salt on all sides, do this very carefully, you need the meat to be thoroughly salted.

roll the meat in salt

I put the meat in the refrigerator for 3-4 days; it would also be very good to put pressure on it so that the meat releases its juice.

in the refrigerator under pressure

Periodically, the meat needs to be turned over in different directions; when I did this, I lightly sprinkled it with salt again, I was afraid that it wouldn’t be salted, because my piece was 1.3 kg. - it’s thick, I didn’t want to cut it.

I kept the meat in the refrigerator for 4 days, if your piece is lighter and thinner, 3 days is enough.

Then I take out the meat and pat it thoroughly with a towel so that it becomes dry.

Now the meat can be rubbed with garlic, sprinkled with coriander, pepper, paprika - it all depends on your tastes and preferences.

sprinkle with paprika

sprinkle with paprika

Next, the meat needs to be wrapped in gauze (several layers) or in any thin, breathable cotton fabric; I have some gauze diapers left over from my children. Wrap the package of meat with twine or thick thread (wrap it like sausage in stores), so that you can hang it.

I wrap it in cloth and tie it with twine
My balyk hung for 5 days. You need to hang it in a warm and ventilated place, it’s not summer and I hung it alternately - one day on the radiator, the next day on the window, and in the summer you can hang it on the window.

Then I decided to unwrap it and try it - it turned out super tasty, real balyk - raw, dried meat, perfect for a holiday table as a slice, guests will be delighted.

cut off the balyk from the edge

And this is the view from the middle of the piece, it’s already visible

pork balyk

Pork balyk should be stored in the refrigerator in parchment paper.

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, using a similar recipe you can cook beef and chicken breast(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 your dishes homemade 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.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

The delicacy called balyk is very easy to prepare at home with a minimum amount of ingredients and active work time. This is a great addition to salads, various cereals, and is convenient to take with you as a snack. The delicacy will become a real decoration for a festive or everyday table. Prepare balyk from your favorite type of meat, based on your taste preferences, please yourself and your loved ones.

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.

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 acid– 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 fills the gap nutrients in the body, satisfies the feeling of hunger well. It is worth noting that during heat treatment most vitamins are destroyed, while during drying they are preserved.

Balyk recipes

Today there are many recipes for preparing this delicacy. Making balyk from fish at home is not difficult, just like from other types of meat. The main thing is to strictly adhere to the cooking technology and wait until the pulp is well dried and can be eaten without harm to health. Choose a recipe that suits your taste perfectly.

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.

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.

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.

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.

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.

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 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 in the best possible way suitable 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.

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 the diet dietary nutrition. 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.

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.
Chicken fillet rinse 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.

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 turns out rich in taste and very aromatic, thanks to a large number various spices. This dish would be a great appetizer for festive 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 (several layers are possible), lay out the meat, place prunes on top and sprinkle 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.

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 pickling and storage it is better to use large 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.

Video

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

Balyk - what is it and beneficial features, step by step recipes preparations from fish, beef or pork