Meat balyk: how to cook at home? Video
The name “balyk” traditionally means a fish dish prepared by salting and drying. However, in recent years, manufacturers have often begun to call a meat dish balyk, which is made according to the same principle. Today, on store shelves, you can find chicken, turkey and, of course, pork balyk. Experts, however, assure that it is not at all necessary to buy ready-made jerky. It is not so difficult to make such a product at home on your own.
Most often, balyk is made from pork. And this is not surprising, because pork is softer and juicier than beef, in addition, it has a very delicate taste.
To prepare meat balyk, you will need:
- pork – 2 kg
- table salt – 6 tablespoons
- sugar – 1 tbsp.
- ground black pepper – 2 tsp
- cumin – 2 tsp
- marjoram – 2 tsp.
- peppercorns – 2 tsp
- mustard seeds – 4 tsp
For cooking balyk, it is better to take the meat in a whole piece. Ideal if it is fillet or loin
First, rinse the meat well and dry it with a clean dry towel or paper towels. Then rub the piece with salt, pepper and sugar on both sides. Put it in a saucepan and put it in a cold place (for example, refrigerator) for 5 days to marinate.
In the process, juice will be released, which must be drained. The meat itself should not lie motionless for all five days, be sure to turn it over. When the meat is salted, take it out and hang it in a cool, draft-free place for 5 days. After 5 days, treat the pork with spices and put it in the refrigerator to ripen. And that’s all, the balyk is ready for use.
The process can be accelerated by cooking meat balyk in the oven. For it, you need only the highest grade meat, as fresh as possible. It is best to choose a pork neck, as it is fatter and therefore juicy.
The composition of such a dish should include the following ingredients:
- meat – 1 kg
- garlic – a few cloves
- carrots – 1 pcs.
- bacon – 1 piece
- mayonnaise
- salt and pepper to taste
Marinate the meat before cooking. To get a tasty balyk, you need the meat to be well saturated with spices. Therefore, rub a piece of pork thoroughly with salt and pepper.
But don’t overdo it. The meat should still have its own pronounced taste, and not various seasonings and additives.
Make cuts in the meat and sprinkle the piece with garlic, carrots and bacon. Rub the meat with salt and pepper again, coat with mayonnaise and leave to infuse for 3 hours. After this time, wrap the meat in a roasting sleeve and send your balyk to the oven preheated to 180 ° C for 1,5 hours.
What to consider when using meat balyk
A dish like meat balyk is not suitable for people who do not eat spicy foods, as well as fatty meat products. It is worth being careful with balyk and those who have diseases of the digestive and cardiovascular systems.
Try to salt the jerky as much as possible to eliminate the possibility of infection with parasites that may be in the meat. The steeper the salting, the healthier and safer the resulting dish will turn out.
Naturally, you can store the finished dish only in the refrigerator.