Veal balyk from veal, pork and chicken at home
Balyk from meat is a delicacy, which has a specific taste, pleasant aroma and a gentle consistency.
You can cook raw sour balyk from any meat: pork, beef, chicken.
An excellent balyk is obtained from pork, especially if you choose a pulp with a small layer of fat, then the delicacy will be more juicy.
RECIPE OF BEEF FROM PIG
INGREDIENTS:
1 kg of pork neck
0.5 tbsp. Salt
Ground pepper - to taste
Ground coriander - to taste
PREPARATION:
In a large cup lay salt and roll the meat in it, then rub it with pepper and coriander. If the piece is very large, cut it along so that it is well salted out.
Leave the pork in a bowl and cover it with a white cloth of natural fabric, from above put the oppression to the meat to give juice.
Keep pork in the fridge for four days, during this time, turn it over once a day. On the fifth day, take the meat out of the refrigerator and pat it with a paper napkin, now the pork balyk is ready for consumption.
RECIPE OF BEEF FROM VEAL
Aromatic raw salami is obtained from beef (veal).
INGREDIENTS:
1.5 kg of veal
1 kg of salt
1 pinch of paprika
1 pinch of ground ginger
2-3 cloves of garlic
PREPARATION:
Divide veal into 3-4 identical pieces. Put the cut meat in a deep bowl and sprinkle it with salt, put it in the refrigerator for five days. All this time, turn the meat around every morning and evening. On the sixth day, take out a bowl from the refrigerator and rinse the veal well of salt.
Wash the washed meat with paper towels and wrap it with gauze. Put the meat in the gauze under the press and leave it in the fridge for another five days. After that, take off the gauze. Now make a hole in each piece, enter into each strong thread and hang the meat in a well-ventilated place, covering it with a dry cotton napkin.
After six days, remove the veal, sprinkle it with water and chop the finely chopped garlic, roll in a mixture of seasonings. Take the meat to the refrigerator for another week, then serve.
BALYKA RECIPE FROM CHICKEN
Chicken balyk is done quickly, turns tender and soft.
INGREDIENTS:
2 chicken fillets
500 g of salt
2 tsp. Provence herbs
50 ml of vodka
1 pinch of ground pepper
PREPARATION:
Connect salt, ground pepper and Provence herbs in one bowl. Pour into this mixture of vodka and stir.
Wash the fillet and dry it.
At the bottom of the plastic container, put half the salt mixture, place the breast on top and pour the remaining salt over it.
Wrap the container with food wrap and place it for two days in the refrigerator. After that, take out and wash the meat, dry with paper towels.
Cut the finished balyk with a sharp knife and serve.
Bon Appetit)
