How to make fish balyk at home. Fish balyk Making fish balyk at home

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

What meat is better to take?

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

The neck is ideal for preparing this dish, since cutting from it will turn out with fatty layers, the meat will be juicy and tender. You can also take a tenderloin, in the context it will be even with a mother-of-pearl overflow.

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

What products will be needed?

To cook 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, alcohol. All this is thoroughly mixed. It turned out a homogeneous slurry.

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

Dried meat acquires in the cut. The texture is elastic. This is how balyk is prepared. The recipe with photos presented in our article will help you make such a masterpiece yourself.

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

Beef balyk

For cooking, take the following products:

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

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 put in the refrigerator for five to six days. Every day you will need to turn the meat in the morning and evening. After six days, you can get the pieces and rinse them thoroughly, dry them with a towel, and wrap them in gauze. In this form, the balyk is again sent to the refrigerator under oppression. There he will lie for another five days, after which the gauze can be removed. Poke a hole in each piece to thread the string through and hang in a well ventilated area.

After another six days, the meat can be removed, rubbed with garlic and a mixture of seasonings. And again, put the salmon in the refrigerator for seven days, after which you can eat it.

Balyk of chicken fillet

Since balyk is not just meat, but a delicacy, there are a lot of recipes from which you can choose something you like for yourself. We bring to your attention another recipe, only on the basis of 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, ground pepper in one bowl. Then pour in vodka and stir it all.

Rinse the fillet, dry. Put half of this mixture on the bottom of the pan, and then the meat itself, sprinkle with salt on top. Close the container tightly and refrigerate 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

A well-cooked balyk is a great alternative Since meat has become an essential food item for many people, it is possible to diversify dishes. home cooking new recipes. Be sure to try to make balyk yourself at home, you will see how easy it is. Gradually, you can improve the recipe by choosing the spices that suit you to your liking.

Balyk is salted and then dried fish, which, after such processing, acquires a delicate, rich taste and pleasant aroma. For the preparation of this delicacy, large varieties of various fish with a rich fat content are used. Such a dish is considered a delicacy and is quite expensive, so it is usually served at the festive 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 balyki, they are hanging (without heat treatment) and cold smoked with smoke, which are made within 3-4 days. To prepare a treat, first of all, you need to choose the right fish.

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

Everyone's favorite delicacy is usually prepared of large fish, with a fat content of 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;
• catfish - 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 will contain. Balyk will turn out especially fragrant and juicy from silver carp, sturgeon, salmon, asp, carp, halibut, catfish. In these breeds in meat contains a lot of fatty layers, thanks to which the taste of goodies becomes simply wonderful. Pike perch, perch, pike are fat-free varieties, so it is best to cook them in a dried way.

The process of preparing a delicacy

It is not difficult to make fish balyk at home, you just need to follow a certain technology, which includes: carcass cutting, 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.

Ready balyk has pink-yellow color and appetizing smell fish delicacy. It can be used to make sandwiches, added to salads and consumed as a snack with alcoholic beverages. You need to store the treat in the refrigerator, wrapped in food paper, for no longer than one week.

Useful properties of homemade treats

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

In 100 grams of homemade salmon 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 composition of the product also includes 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.

Even in fish meat there are saturated fatty acid, which favorably affect the appearance of the skin and hair, a small amount of cholesterol, water and ash. Therefore, using a home-made delicacy, you can not only enjoy its rich taste, but also provide your body with vitamins and minerals.

Balyk recipes from fish of different breeds

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

Delicious asp delicacy. Such fish is ideal for making balyk. To make the dish really 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 need to split first. To do this, make a longitudinal incision in its lower part and carefully unfold the carcass. Then remove all the insides and the head. The ridge can be left or cut. Then wash the meat well with running water, place in a saucepan, sprinkle with 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, with the lighter weight product needing to be kept in the water a little longer. After that, hang the meat pieces so that all the water is drained from them. Then wrap Asp with gauze and leave to dry completely.

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

Fragrant carp dish

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

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

When the salting time comes to an end, take out the Karp 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 make pieces of meat look beautiful and appetizing, they need to be pressed. To do this, 4 days after the start of drying, Carp must be put under oppression for 8-10 hours, and then again hung indoors.

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

Spicy pike delicacy

To make a delicacy from Pike yourself, use only a fresh carcass, otherwise it may not be salted. Before cooking, gut the fish and cut off the head. It is not necessary to clean the scales and wash the Pike. Then cut it along the spine into two parts and make small cuts over the entire surface of the body so that the salting is most effective.

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

A few hours later, when the meat dries out and is slightly weathered, it needs to 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, approximately 100-130 degrees and leave for final processing for 4-5 hours. When the pike turns yellow-orange in color and begins to exude a rich aroma, the salmon can be considered ready. Enjoy your meal!

If you are an avid angler and have the conditions to cook your favorite delicacy, try cooking your caught trophy using one of the suggested methods. Given the simple recipe for cooking, you will definitely get a chic balyk that will appeal to all family members and guests who come to the festive dinner.

During the preparation of 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:

It is necessary to store the balyk in the fridge wrapped in paper. And also it can be placed in a vacuum bag or a special container, so the fish will be fresher for a longer time. 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.

The asp is a freshwater fish that lives mainly in rivers. It is a great success for a fisherman to catch such a representative of the waters. After all, it makes a wonderful balyk, suitable for any feast.

Asp balyk will surprise all guests with its delicate taste and wonderful aroma. There are several ways to prepare such a treat.

Carcass preparation

First of all, the fish should be washed well from mucus in cool water, preferably running. Then you can start cutting.

1. Place the asp comfortably on a cutting board and remove the scales by holding the tail. After that, along the ridge, make a cut from the tail to the head.
2. Separate the meat from the bones of the ridge on one side and try not to damage the abdomen.
3. Lay out the carcass open book, and carefully remove all the insides with the ridge and bones.
4. Remove the gills with eyes from the head and rinse again in cold water.
5. After it dries, you can start cooking.

Fish caught in summer and autumn are best suited for making balyk. This is due to the fact that in winter and spring its meat does not have enough fat and is dietary.

Carcass salting

Every fisherman and hostess has their own salting secrets. But how to make salmon from asp without knowing them? However, it's pretty simple. It is enough to know 2 ways of salting, they are the main ones.

1. Dry salting. It is necessary to take coarse rock salt and rub the prepared asp abundantly on all sides. It is necessary to rub the carcass so that the salt penetrates into each fold and is fixed in it. After that, the fish must be placed under oppression for 12 hours. Then they can be taken out and cleaned of excess salt by rinsing and soaking in clean water.
2. Ambassador in brine (brine). This method requires a pan. It must be poured required amount water with salt and boil. A peeled potato can be used to test the concentration. If it floats, then there is enough salt. After the brine has cooled, prepared carcasses are immersed in it and left in the refrigerator for 12-14 hours. After the asps are taken out, and then soaked in plain water.

By the way, spices can be added to the brine, so the taste will acquire new notes and become more piquant.

After completing all the steps of salting and soaking, they proceed to the drying process.

Asp drying

Each balyk must be straightened and allowed to drain all the liquid. After that, on the carcasses, you need to straighten the bellies and insert spacers (it is best to use wooden sticks) and wrap in gauze. So insects will not be able to spoil the future delicacy. If there is a special mesh dryer, then you can use it.

After that, you should choose the most suitable place for hanging. It should be cool and well ventilated. In this state, the balyki are dried for 2-3 days. It's best to put them in the fridge overnight.

In order to give the meat a golden hue, the carcasses should be laid out in the sun for 60 to 90 minutes after drying. Fat, tread on the meat, will give the desired and incomparable appearance. After that, the balyk is ready.

Recipes for cooking balyk

Asp balyk at home can be quickly prepared using popular recipes.

Asp in Astrakhan

This treat should be made from the following products:

• 2.5 kg of asp;
• 250 g coarse salt.

1. Take a fish carcass weighing at least 2.5 kg and prepare it for use.
2. Soak in ice water for 25 - 35 minutes and then dry.
3. In places where there is most meat, make shallow cuts.
4. Rub the carcass with salt on each side and make sure that the salt gets into the cuts.
5. Put the semi-finished product in an enameled container of a suitable depth, put a dish on the carcass and put oppression.
6. Remove all the refrigerator for 12 - 15 hours.
7. After the time has elapsed, take out the salted salmon and soak it in cold water for 45-60 minutes.
8. After that, prepare for drying and hang in a suitable place.

Don't forget to brown the asp in the sun to give it an appetizing appearance with a golden hue.

"Sugar" balyk

This balyk recipe is slightly different from the previous method due to the use of sugar in it.

For cooking you will need the following ingredients:

• 2.5 kg of asp;
• 120 - 130 g of sugar (sand);
• 250 g of coarse rock salt.

You can prepare a treat according to these instructions.

1. Prepare carcass for use. After it can be left as a whole or cut into small slices.
2. Rub generously with a mixture of salt and sugar on all sides, not losing sight of even small wrinkles and hard-to-reach places.
3. Place the carcass or slices in a glass container of the required depth, sprinkle with the rest of the mixture, and put oppression on top.
4. Put the workpiece in the refrigerator for 4-6 days, and then take it out and rinse well or soak in water (about 4-5 hours).
5. Pat the asp dry and wrap in cheesecloth, then dry in a suitable place.

After drying, the fish is laid out in the sun to separate the fat, and then removed for 24 hours in refrigerator compartment. Now you can serve treats on the table.

Best of all, such a fish is combined with potatoes (in any form) and beer. You can supplement it with lemon slices and olives, but this is not for everybody.

Asp balyk will surprise friends and loved ones appearance, excellent aroma and delicate taste. You can store such a product in the refrigerator for quite a long time, but this is not required, since such a delicacy is eaten very quickly.

Irina Kamshilina

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

Content

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

What is a balyk

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

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

Beneficial features

In 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 that are contained in fish balyk in terms of 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;
• PP - 1.7 mg;
• RR (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.

Trace elements:

• Iron - 0.9 mg;
• Zinc - 0.7 mg;
• Fluorine - 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 management programs. The delicacy makes up for the lack nutrients in the body, well satisfies the feeling of hunger. It is worth noting that during heat treatment most of the vitamins are destroyed, while they are preserved during drying.

Balyk recipes

Today there are many recipes for this delicacy. Making balyk from fish at home is not difficult, as well as from another type of meat. The main thing is to strictly adhere to the cooking technology and wait for the moment when the pulp is well dried, and it can be eaten without harm to health. Choose the 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: Turkish.
• 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 a large silver carp, which is in no way inferior in taste. Still often they cook balyk chum - this is one of the most common types of fish of the salmon family. According to the recipe for 5 kg of fish, half a kilo of salt is used, you can increase or decrease this amount, based on taste preferences.

Ingredients:

• silver carp - 5 kg;
• salt - 500 g.

Cooking method:

1. Rinse 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.
2. Remove the spine, take out the insides.
3. Rinse the fish thoroughly cold water.
4. Cut crosswise into pieces 8-10 centimeters in size.
5. Rub all the pieces with salt, put in layers in a glass or stainless steel dish, sprinkle each layer with salt too.
6. Send the silver carp to marinate on the refrigerator shelf for 5 days.
7. After five days, drain the resulting solution, rinse each piece thoroughly.
8. Transfer to a clean bowl, cover with fresh cold water, and soak for 5 hours, changing the water regularly.
9. Next, hang each piece in the shade in the air or under a fan.
10. In two or three days the balyk will be ready.
11. Each piece should be wrapped in cling film and stored on the shelves of the refrigerator.

Beef at home

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

Beef balyk turns out delicious, in structure it 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 sharpness. Even during heat treatment, pepper and coriander will reveal their aroma, 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:

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

Pork balyk

• Time: 8 days.
• Servings: 20 persons.
• Calorie content of the dish: 240 kcal / 100 grams.
• Purpose: snack.
• Cuisine: Turkish.
• Difficulty: easy.

Since pork is a fatty type of meat, the balyk from it turns out to be high-calorie. According to this recipe, the neck is used, this part of the carcass is tender, it is well dried. Before using the spicy mixture, it is better to warm it up a little in a dry frying pan so that the spices and spices reveal their aroma. The recipe indicates the minimum amount of spices, you can vary it to your liking.

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:

1. Rinse the meat, wipe dry.
2. Roll the pork in salt, put it on a flat dish and put it under pressure on the refrigerator shelf for three days.
3. Turn the meat regularly so that it is evenly salted.
4. Drain the liquid, blot the pork, rub with spices.
5. Wrap the neck with gauze or other thin natural, drag several times with a thread.
6. Hang in a warm, well-ventilated place for 5 days.

Pork at home with garlic and vodka

• Time: 8 days.
• Servings: 20 persons.
• Calorie content of the dish: 245 kcal / 100 grams.
• Purpose: snack.
• Cuisine: Turkish.
• Difficulty: easy.

Adding vodka while marinating meat gives it a special flavor and helps the salt to penetrate deeper into the flesh. During maturation, alcohol evaporates, so you should not worry about its intoxicating effect. Garlic is also designed to give a piquant taste and aroma to meat pulp. You can cook balyk from meat at home in just 8 days. According to this technology, it is recommended to alternate drying places.

Ingredients:

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

Cooking method:

1. Carefully clean the balykovy part of the pork from the films.
2. Rinse the meat under running water, pat dry with a towel to get rid of excess moisture.
3. Cut the pulp against the fibers into portions.
4. Roll each piece in a little salt.
5. Transfer the meat slices to a suitable glass baking dish, fill with vodka.
6. Cover with a flat plate on top, then put oppression and send it to the refrigerator shelf for three days.
7. Turn the pieces daily so that the meat is salted evenly.
8. Remove the meat, rinse it from excess salt, pat dry with a towel.
9. In a mortar, break the bay leaf, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
10. Rub the salted pork with the spice mixture, wrap with cotton cloth, tie with twine, make a loop and hang in a room in a dark place.
11. Periodically hang the meat on the balcony.
12. Alternate the drying place regularly.
13. The balyk will be ready in at least five days.

Quick pork balyk with cognac

• Time: 21 o'clock.
• Servings: 20 persons.
• Calorie content of the dish: 144 kcal / 100 grams.
• Purpose: snack.
• Cuisine: Turkish.
• Difficulty: easy.

On average, it takes at least a week to cook 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, she in the best way suitable for this dish. With a set of spices, you can experiment to 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:

1. Rinse the tenderloin, cut into pieces against the fibers 2 centimeters wide.
2. Mix salt and sugar in a separate bowl.
3. Sprinkle the cognac generously over the slices, mash, then sprinkle with salt.
4. Cover with a towel or cling film and rest for at least 15 hours.
5. Rinse the tenderloin pieces under running water, wipe dry.
6. Preheat oven to 80 degrees.
7. Arrange the meat slices on a wire rack and dry for 10 minutes.
8. Then turn off the heat in the oven and let it rise for another hour.
9. Repeat this procedure 2 more times.
10. Lubricate the cooled pieces of tenderloin with cognac or butter.
11. Mix paprika with ground red pepper, rub the pork with this mixture and send it to the refrigerator shelf for 2 hours so that the pork is saturated with spices.

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

It turns out very tender meat balyk from veal. This type of meat is very tender, it has little fat, so the product is low-calorie. It can be used in the diet diet food. This recipe uses sweet paprika, ground ginger and fresh garlic as spices. If desired, a little thyme, a mixture of Provence herbs, hot red pepper can be added to this set.

Ingredients:

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

Cooking method:

1. Divide the piece of veal into 4 parts.
2. Transfer the slices to a deep bowl, sprinkle with salt and put on the refrigerator shelf for five days.
3. On the sixth day, remove the veal from the refrigerator, rinse well from salt.
4. Dry the slices with a paper towel, wrap with several layers of gauze.
5. Spread the wrapped meat on a flat plate, put a press and send it to the refrigerator shelf for another five days.
6. After the specified time, remove the gauze, make a hole in each slice, stretch the twine and form loops.
7. Hang the veal in a well-ventilated room, cover with a cotton napkin.
8. On the sixth day, remove the veal, sprinkle with water, rub with chopped garlic and sprinkle with a spicy mixture.
9. Transfer the slices to a food container and refrigerate for another week.

• Time: 22 days.
• Servings: 10 persons.
• Calorie content of the dish: 116 kcal / 100 grams.
• Purpose: snack.
• Cuisine: Turkish.
• Difficulty: easy.

You can also cook delicious balyk at home from chicken fillet. The drying process according to this recipe takes a lot of time, but the result is worth the wait. Balyk turns out to be very tender, literally conceals on the tongue. Fans of spicy snacks can add red ground pepper to the spicy mixture and rub the fillet with it. These products are perfectly combined with each other.

Ingredients:

• chicken fillet - 500 g;
• salt - 500 g;
• vodka - 50 ml;
• provencal herbs - 10 g;
• ground black pepper - 2 g.

Cooking method:

1. Separately, combine ground black pepper, Provencal herbs and salt, then add vodka and mix well.
2. Chicken fillet Rinse under running water, wipe dry.
3. Put half of the spice mixture on the bottom of a plastic food container, put the fillet on top, spread the remaining mixture on it.
4. Wrap the container with cling film and send the meat to the refrigerator shelf for two days.
5. After a while, remove the fillet, rinse well, wipe dry with a towel.
6. Serve the finished dish in thin slices.

Balyk in a multicooker

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

With the advent of modern kitchen appliances, the preparation of many dishes has become much easier. Balyk is no exception, which can be cooked using a slow cooker in just 3 hours. The meat is rich in taste and very aromatic, thanks to a large number variety of spices. This dish will be a great 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:

1. Rinse the pork, dry it, stuff with finely chopped garlic.
2. Separately, mix basil, sugar, salt, ginger, then add oil, soy sauce and lemon juice, mix until smooth.
3. Transfer the meat to the marinade and leave for 2 hours.
4. Soak prunes in hot water.
5. After a while, spread food foil on the working surface (you can in several layers), lay out the meat, lay the prunes on top and sprinkle everything with ground walnuts.
6. Wrap the meat tightly in foil, transfer to the multicooker bowl and cook in the “Baking” mode for an hour and a half.
7. After the beep, check the readiness of the meat. If it is still firm, then set it to cook for literally 15 minutes.

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

1. It is undesirable to dry the meat in the hot season, in this 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 meat drying room (you can put a fan), the slices themselves must be covered with a cloth so that insects do not sit on it.
2. In order for the spices to stick better on dry-cured meat, it must be wiped with water or a small amount of vegetable oil.
3. Dried meat should be stored on the shelves of the refrigerator, previously wrapped in cloth or paper. When using a plastic bag, there is a high chance that the meat will become moldy.
4. For salting and storage, it is better to use a large sea ​​salt, it draws moisture better and prevents meat from rotting.
5. You can add smoked notes to balyk with the help of liquid smoke, which can be found in many supermarkets.

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

The word "balyk" has ancient roots, because in translation from the Turkic language it means "fish". Previously, such a delicacy snack was made from the back of noble fish species - trout, sturgeon, salmon species, containing a minimum of bones and a maximum of meat. Currently, you can make balyk not only from them, but also from chicken and other meat components. In this material, we present to your attention balyk recipes, which are accompanied by a detailed description and beautiful photos.

Pork balyk recipe

Pork balyk is dry-cured meat that does not contain harmful preservatives. Fragrant meat delicacy is prepared from a whole piece of pork. To do this, you need to choose high-quality and young meat.

Required Ingredients:

• Pork neck - 1 kg;
• Salt - ½ cup;
• Spices - at the discretion (rosemary, paprika, marjoram, cumin, coriander, dry garlic, laurel, ground black pepper).

Cooking pork meat step by step:

1. We cut off all the veins and films from the tenderloin, wash and dry. Carefully rub with salt, place in a convenient container, cover with a lid, which is smaller in diameter than the container. Let's put oppression on top.
2. We keep in a cold place for three to four days, not forgetting to turn the piece twice a day. The brine that appears in the process does not need to be drained.
3. After the specified period, we will take out the meat, blot it with paper towels. Generously rub a piece with a mixture of all kinds of favorite spices and seasonings;
4. We wrap the workpiece well in a four-layer gauze piece, or in a thin fabric, tie it with thread or twine (like sausages in a store) so that it can be hung in ventilated places. You can keep the bundle one day in warm weather on the window, in winter you can practice drying over the battery.
5. If, when checking the future product of the day after 2, wet gauze is found, it must be changed.
6. You can taste the balychok in 6-7 days, but it is advisable to wait another week or two - this will make the taste of the product even better.

The resulting delicacy is wrapped in parchment, stored in the refrigerator.

Such a dish is low-calorie and practically dietary; all vitamins are preserved in meat due to the fact that it is not exposed to thermal effects.

Composition of products:

• 2 large chicken breasts;
• 5 pieces of lavrushka;
• 100 grams of coarse salt (preferably sea);
• 55 ml brandy;
• A full teaspoon of turmeric, a mixture of ground peppers, paprika, and any spicy herbs - according to preference.

Cooking method for chicken breast:

1. Mix all the dry ingredients together, add the broken laurel leaves.
2. We load the washed and dried fillets into a container, completely coat with this mixture, pour cognac (you can use dry red wine - 50/50).
3. We cover the dishes with a film (lid), place in the refrigerator. After 12 hours, we will remove the future chicken salmon to dry it with a paper towel.
4. We insert twine into each piece, with which we hang the workpieces on the refrigerator door. Be sure to wrap them with gauze, let them dry for about three days.

In order for such a culinary masterpiece to be stored for a long time, it must be packaged in foil and kept in the freezer. Also, the meat product is well stored in the refrigerator for two weeks.

Silver carp recipe

Summer time is a great time for active fishing. From fish you can cook countless dishes, dry and wither. Fish balyk is an appetizing delicacy made from previously salted and then freshly dried fish.

For 1.5-1.8 kg of home-cooked fish, you will need:

• 3-3.5 large spoons of granulated sugar;
• 13-13.5 large spoons of salt;
• 2 tablespoons turmeric (for pretty color, optional)
• 3 leaves of laurel (can be crushed);
• Large spoon of coriander (preferably ground);
• Cumin - by preference;
• Fragrant and black pepper freshly ground - to taste.

Cooking scheme:

1. We clean the silver carp, gut it from the insides, remove the head, ridge, making an incision along the back - from the removed head to the tail. In this process, the ribs will be affected;
2. Next, cut off not very thick pieces on both sides;
3. Take a separate container to mix all the above spices in it. We generously sprinkle silver carp with them from all sides;
4. Press down with some kind of load, which can be used as a jar of ordinary water on a plate, put in a cold place for 5-6 days;
5. After this time, rinse the fish thoroughly under running water. This will take several hours. Or soak using cold liquid for 5-6 hours;
6. We place it for drying not in a hot and exposed to sunlight, but in a well-ventilated place, cover with gauze, let the fish masterpiece dry for 3 days.

To protect it from any insects, sprinkle the fabric with vinegar.

Ready-made silver carp balyk is perfect for a glass of beer in a good company.

Catfish balyk recipe

For every fisherman of our vast country, catfish is considered the best and most successful catch. Balyk from such a magnificent fish is very tender, contains few calories, and can easily surpass meat in satiety.

Components:

• Two-kilogram catfish;
• 300-350 grams of coarse salt;
• Any spice or seasoning - optional.

How to cook balyk:

1. We thoroughly wash the river dweller, rip open the abdomen, take out the insides, remove the fins, head and tail;
2. We cut the barbel along the ridge along and remove it, eliminate small bones. The resulting catfish fillet is cut into portioned pieces (up to 6 cm thick), rinsed, blotted with a paper towel;
3. Sprinkle the bottom of a convenient container with salt, and lay the semi-finished fish products close to each other with a cut, which we alternately sprinkle generously with salt;
4. It is advisable to place a small press on top and remove the future homemade salmon in the cold for two days;
5. Then we take out the fish pieces, which should be thoroughly washed under ice running water;
6. To dry, we place the blanks in a cool room for a few more days.

Balik from herring

The recipe is simple and does not require certain proportions.

You will need:

• 2 fatty, large herrings;
• Rock salt - to taste;
• Black pepper, marjoram, a pinch of sugar - optional.

Cooking technology:

1. We remove the head from the fish, cut along the ridge with a knife, without touching the abdomen;
2. We unfold the carcasses like an open book, remove the insides, rinse with water;
3. Pour coarse salt at the bottom of the container, place the herring with the skin down, sprinkle generously with salt;
4. We lay out the second fish on top, sprinkle well with salt;
5. The dishes can be covered with foil and sent to the refrigerator for 5.5-6 hours;
6. We wash both carcasses under running water, soak in water for 10-15 minutes;
7. We hang it by the tail in a place where air circulates well, and make sure that the fish blanks do not “close”;
8. After 6-9 hours, the herring salmon is ready for use.

Recipe from carp

For cooking, it is advisable to take only large fish that have dense meat containing a minimum of small bones, and large ones will not be difficult to remove.

Ingredients for carp weighing approximately 4 kg:

• 2 small spoons of sugar;
• A kilogram of coarse salt;
• Paprika, hot ground red pepper, fish mixture - according to preference.

Step by step recipe:

1. We will rid the carcass of scales, gut, remove the tail fin, head;
2. We combine spices and salt, cover the fish with this mixture from the outside and inside, and rub sugar only from the inside;
3. Tightly pack the carp in cellophane, tied with twine. We will send it to the refrigerator for 72 hours on a shelf located next to the freezer;
4. Next, we will extract the fish, wash off the salt crystals under a stream of running water, and blot with a paper cloth.

You can cut the carp balyk into beautiful pieces and enjoy the great taste. Or wrap it in parchment, tying it with thick threads and put it on the same shelf of the refrigerator “until the right time”.

Asp balyk recipe

For cooking balyk from asp, fish caught at the end of the summer season, when it “works up” fat and has a weight of 1.5-3 kg, is perfect. The taste of asp is similar to pink salmon and salmon.

What you need:

• A glass of coarse salt with a slide;
• Fish weighing about 2.5 kg;
• Half a glass of sugar.

Cooking instructions:

1. We will clean the river “inhabitant” from scales, make an incision from the top from the back and, when moving to the caudal fin, cut off the fillets, while removing the backbone and gutting the fish;
2. Rinse the fish fillet, dry it, sprinkle generously with a mixture of granulated sugar and salt. You can also cut it into pieces if desired;
3. Put a little salt on the bottom of the enameled dish, put the fish, which we also salt on top, put oppression, put it in the refrigerator;
4. After about a week, we thoroughly rinse the asp, soak it in water for 6 hours, not forgetting to change it 6 times to fresh;
5. Dry the semi-finished fish with paper towels, choose a ventilated room that will allow the fish to dry out and dry for several days;
6. In order for the asp to release fat, it needs to be kept in the sun for three or four hours. We will pack it in a paper bundle and let it lie in the refrigerator for about 24 hours.

A ready-made delicacy is a wonderful addition to cereals, salads. Asp balyk is also a great snack dish.

Video: A simple fish balyk recipe