The word “balyk” has ancient roots, because translated from the Turkic language it means “fish”. Previously, such a delicious snack was made from the back of noble fish species - trout, sturgeon, salmon, 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 ingredients. IN this material We present to your attention balyk recipes, which are accompanied by detailed descriptions and beautiful photos.

Pork balyk recipe

Pork balyk is dry-cured meat that does not contain harmful preservatives. This aromatic 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 your discretion (rosemary, paprika, marjoram, cumin, coriander, dry garlic, bay, ground black pepper).

Cooking pork dishes step by step:

1. Cut off all the veins and membranes from the tenderloin, wash and dry. Rub thoroughly with salt, place in a convenient container, and cover with a lid that is smaller in diameter than the container. Let's place the oppression on top.
2. Keep it in a cold place for three to four days, remembering to turn the piece twice a day. The brine that appears during the process does not need to be drained.
3. After the specified period, take out the meat and blot it with paper towels. Generously rub the piece with a mixture of all kinds of your favorite spices and seasonings;
4. Wrap the workpiece well in a four-layer piece of gauze, or in a thin cloth, tie it with thread or twine (like sausages in a store) so that you can hang it in ventilated places. You can keep the bundle on the window for one day in warm weather, and practice drying it over a radiator in winter.
5. If, when checking the future product after 2 days, wet gauze is discovered, 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 and stored in the refrigerator.

This dish is low-calorie and practically dietary; all vitamins are retained in the meat due to the fact that it is not exposed to heat.

Product composition:

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

Method for preparing chicken breast:

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

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

Silver carp recipe

Summer is a great time for active fishing. Countless dishes can be prepared from fish, dried and withered. Fish balyk is a delicious delicacy made from previously salted fish and then dried in the fresh air.

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

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

Cooking plan:

1. We clean the silver carp, gut it from the entrails, remove the head and spine, making an incision along the back - from the removed head to the tail. This process will affect the ribs;
2. Next, cut off not very thick pieces on both sides;
3. Let's take a separate container to mix all the spices described above in it. Generously sprinkle the silver carp with them on all sides;
4. Let's press down with some kind of weight, which can be used as a jar with plain water on a plate, place 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. Place it to dry not in a hot place or exposed to sunlight, but in a well-ventilated place, cover it with gauze, and 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 with a glass of beer in good company.

Catfish balyk recipe

For every fisherman in our vast homeland, 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 terms of 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 inhabitant, rip open the abdomen, take out the entrails, remove the fins, head and tail;
2. We cut the “barbel” along the ridge lengthwise and remove it, eliminating the small bones. Cut the resulting catfish fillet into portioned pieces (up to 6 cm thick), rinse, and blot with a paper napkin;
3. Sprinkle the bottom of a convenient container with salt, and place the semi-finished fish products, cut side down, close to each other, which we alternately generously sprinkle with salt;
4. It is advisable to place a small press on top and put the future homemade balyk in the cold for two days;
5. Then we remove the fish pieces, which should be thoroughly washed under ice-cold running water;
6. To dry, place the pieces in a cool room for a few more days.

Herring balyk

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 of 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 into the bottom of the container, place the herring skin side down, sprinkle generously with salt;
4. Place the second fish on top, sprinkle well with salt;
5. The dishes can be covered with film and placed in 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 preparations do not “close”;
8. After 6-9 hours, the herring balyk is ready to eat.

Carp recipe

For cooking, it is advisable to take only large fish that have dense meat and contain 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 it, remove the tail fin and head;
2. Combine spices and salt, cover the fish with this mixture on the outside and inside, and rub sugar only on the inside;
3. We pack the carp tightly in cellophane, tying it with twine. Place in the refrigerator for 72 hours on the shelf next to the freezer;
4. Next, remove the fish, wash off the salt crystals under running water, and blot with a paper cloth.

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

Asp balyk recipe

For preparing balyk from asp, fish caught at the end of the summer season, when it is fattening up and weighs 1.5-3 kg, is perfect. The taste of asp is similar to pink salmon and chum salmon.

What you will need:

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

Cooking instructions:

1. Let's clean the river "resident" of scales, cut from the top from the back and, moving towards the caudal fin, cut off the fillets, removing the spine and gutting the fish;
2. Wash 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. Sprinkle a little salt on the bottom of the enamel dish, put the fish, which we also add salt on top, put pressure on it, 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 replace it 6 times with fresh water;
5. Dry the semi-finished fish product with paper towels, choose a ventilated room that will give the fish the opportunity to wilt and dry for several days;
6. In order for the asp to secrete fat, it needs to be kept in the sun for three to four hours. Let's pack it in a paper package and let it lie in the refrigerator for about 24 hours.

The finished delicacy is a wonderful addition to cereals and salads. Asp balyk is also a wonderful dish for a snack.

Video: Simple recipe for fish balyk

Balyk is a dish with a delicate taste and pleasant aroma. The dish was originally made from fish fillet. Nowadays balyk is prepared from meat, fish or poultry.

The most important thing in preparing balyk is its processing. The dish is prepared by smoking, salting and drying. It is this kind of processing that makes it possible to make a balyk. You can buy it at the store, but it’s better to make it yourself.

Balyk is very easy to prepare at home. To prepare it you will need to choose the right meat, fish or poultry. The juiciest dish is made from pork. Pork contains streaks of fat that add juiciness to the dish. Not only meat, but also spices are responsible for the taste quality. Correctly selected spices allow you to make balyk for every taste.

How to choose meat?

The most important component of the dish is meat. Its quality and quantity influence the final result. It is advisable not to use frozen foods. For cooking you will need sirloin. The best option there will be a neck because it has layers of fat. You can use cut sirloin or filet mignon. Filet mignon is an expensive product, so it's easier to get by with regular sirloin. All products must be fresh.

Beef balyk

This recipe allows you to make tasty dish at home.

Ingredients:

Cooking method:

The dish will be ready in 3-4 days. Must be served chilled.

Pork balyk

Pork balyk turns out juicy and tender.

Ingredients:

1. Pork tenderloin.
2. 0.5 cups salt.
3. Spices.

Cooking method:

Chicken balyk

The advantage of this dish is that it can be consumed after 2 days. To make the dish drier, it must be cooked for more than 2 days.

Ingredients:

Cooking method:

The dish will be ready in 6 days, but it can be consumed after two days.

Fish balyk

There are a large number of recipes for making fish products. Nevertheless, they are similar to each other.

Fish varieties:

Any other fish that has fillets from 3 kilograms will do.

Cooking method:

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 acids – 2.8 g.

Balyk is dietary product nutrition, 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.

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:

1. 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.
2. Remove the spine, take out the entrails.
3. Rinse the fish thoroughly under cold water.
4. Cut crosswise into pieces 8-10 centimeters in size.
5. 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.
6. Send the silver carp to marinate on the refrigerator shelf for 5 days.
7. After five days, drain the resulting solution and rinse each piece thoroughly.
8. Place in a clean bowl, fill 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 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:

1. 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.
2. After the allotted time, remove the tenderloin and sprinkle it with salt and sugar.
3. Transfer the meat to a flat dish or plate, place pressure on top and place it on the refrigerator shelf for another day.
4. After a day, drain the liquid and remove it using dry gauze moistened apple cider vinegar.
5. In a dry frying pan, lightly fry ground black pepper and coriander.
6. 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.
7. 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:

1. Rinse the meat and wipe dry.
2. Roll the pork in salt, transfer to a flat dish and place under pressure on the refrigerator shelf for three days.
3. Turn the meat regularly to ensure it is evenly salted.
4. Drain the liquid, pat the pork dry, and rub with spices.
5. Wrap the neck with gauze or other thin natural material, and tie it several times with thread.
6. 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:

1. Carefully clean the balyk part of the pork from any membranes.
2. Rinse the meat under running water and pat dry with a towel to remove excess moisture.
3. Cut the flesh against the grain into portions.
4. Roll each piece in a small amount of salt.
5. Place the meat slices into a glass baking dish of suitable size and fill with vodka.
6. Cover the top with a flat plate, then put it under pressure and place it on the refrigerator shelf for three days.
7. Turn the pieces daily to ensure the meat is evenly salted.
8. Remove the meat, rinse it from excess salt, and pat dry with a towel.
9. Break the bay leaf into a mortar, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
10. 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.
11. Periodically hang the meat on the balcony.
12. Rotate the drying area regularly.
13. 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 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:

1. Rinse the tenderloin, cut into pieces against the grain, 2 centimeters wide.
2. Mix salt and sugar in a separate container.
3. Sprinkle the slices generously with cognac, rub, then sprinkle with salt.
4. Cover with a towel or cling film and let sit for at least 15 hours.
5. Rinse the tenderloin pieces under running water and wipe dry.
6. Preheat the oven to 80 degrees.
7. Place the meat slices on a wire rack and let dry for 10 minutes.
8. Then turn off the heat in the oven and leave it for another hour.
9. Repeat this procedure 2 more times.
10. Brush cooled tenderloin pieces with cognac or butter.
11. 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:

1. Divide the piece of veal into 4 parts.
2. Place the slices in a deep bowl, cover with salt and put on the refrigerator shelf for five days.
3. On the sixth day, remove the veal from the refrigerator and rinse thoroughly to remove salt.
4. Dry the slices with a paper towel and wrap in several layers of gauze.
5. Place the wrapped meat on a flat plate, place the press and place it on 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 room with good air ventilation, cover with a cotton napkin on top.
8. On the sixth day, remove the veal, sprinkle with water, grate with chopped garlic and sprinkle with the spicy mixture.
9. 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:

1. Separately combine ground black pepper, Provençal herbs and salt, then add vodka and mix well.
2. Chicken fillet rinse under running water and wipe dry.
3. 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.
4. Wrap the container with cling film and place the meat on the refrigerator shelf for two days.
5. After a while, remove the fillet, rinse well, and wipe dry with a towel.
6. 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 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:

1. Rinse the pork, dry it, sprinkle with finely chopped garlic.
2. Separately, mix basil, sugar, salt, ginger, then add oil, soy sauce and lemon juice, stir until smooth.
3. Place the meat in the marinade and leave for 2 hours.
4. Soak prunes in hot water.
5. 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.
6. Wrap the meat tightly in foil, transfer it to the multicooker bowl and cook in the “Baking” mode for an hour and a half.
7. 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:

1. 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.
2. To ensure that the spices on dry-cured meat stick better, it must be wiped with water or a small amount of vegetable oil.
3. 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.
4. For pickling and storage it is better to use large sea ​​salt, it draws out moisture better and prevents meat from rotting.
5. You can add smoked notes to balyk using liquid smoke; it can be found in many supermarkets.

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

For your attention - classic step by step recipe with a photo of preparing dry-dried pork balyk at home. Of course, you will have to be a little patient, but the final result will exceed all expectations! Video recipe.

Meat balyk is a delicacy that has a delicate texture, a specific taste and a pleasant aroma. Balyk means salted and then dried meat. You can prepare dry-cured balyk at home from any meat: pork, beef, chicken, duck, turkey... An excellent balyk is made from pork tenderloin. The result of the balyk appearance is as similar as possible to the finished industrial product, which is a real expensive meat delicacy. And preparing it at home allows you to significantly reduce the cost of the snack. Moreover, this is not at all difficult to do, the main thing is patience, because... the recipe requires a sufficient amount of time, or even days. The meat turns out to be very tender, beautiful in color and with a wonderful aroma.

In addition, dry-cured pork balyk prepared at home means 100% confidence that the product is natural and of high quality. Because the entire cooking process is controlled personally by the chef! You don't have to choose pork tenderloin for this recipe. If you want to get a juicier delicacy, then take the pulp or neck with a small layer of fat. The cut from them will have streaks of fat, and the cut from the tenderloin will have a perfect cut, without fatty layers and with a pearlescent shimmer. I note that this recipe can be used to cook not only meat, but also the backs of large fish, such as beluga, chum salmon, pink salmon, etc.

• Calorie content per 100 g - 95 kcal.
• Number of servings - during drying, the meat will dry out by 25-30% of its original weight
• Preparation time - 10-15 days

Ingredients:

• Pork tenderloin - 500 g
• Salt - 500 g
• Ground black pepper - 1 tbsp.

Step-by-step preparation of dry-dried pork balyk at home, recipe with photo:

1. Pour half a portion of salt into the pickling pan and spread it into an even layer.

2. Wash the meat and dry it well with a paper towel. Place it in a container with salt and sprinkle with the remaining salt so that the piece is evenly covered on all sides.

3. Close the mold with a lid and place the pork in the refrigerator for 12-15 hours. During this time, their juice will be released, and the piece itself will become denser and tougher.

4. Wash the meat under running water, thoroughly rinsing off all the salt.

5. Dry thoroughly with a paper towel.

6. Leave it to lie in the fresh air for a while so that it dries well. Then lightly coat the meat with black pepper. You can also rub the pork with any spices to your taste: nutmeg.

7. Wrap the pork in a cotton cloth such as gauze or linen.

8. Leave it to air dry for 10 days. Check readiness periodically. The balyk can dry for a month. Depending on the holding time, the consistency of dry-dried pork balyk at home will be. The longer it is dried, the denser the meat will turn out, respectively, vice versa. less days, the softer. Store the finished balyk in the refrigerator, wrapped in parchment paper.

Watch also the video recipe on how to cook pork balyk.

• Article

Fish balyk is a rather unusual product, and very tasty. Not everyone knows about it, because most people are accustomed to the fact that smoked products are made mainly from pork. Let's take a closer look at the technology of preparing balyk from fish meat at home, its calorie content and beneficial properties.

What it is?

Balyk is a fish fillet cut from the upper back. Fish balyk is fish meat that has been salted and dried using a special technology.

Baling can be done from any type of river or sea fish, but certain requirements must be met. The taste of the prepared dish will depend on the type of fish in the future. Balyk is prepared only from high-calorie fish, these include sturgeon and salmon. But it can be prepared from any other type of fish that meets certain parameters.

Benefits and harms

Eating balyk has a lot of positive qualities for the human body:

• The product is recommended to be included in the diet of people suffering from diabetes mellitus, since constant consumption of smoked delicacy reduces blood sugar;
• the immune system is restored;
• vessels are cleaned of toxins and toxic substances;
• Doctors advise using this product if your nervous system, since the microelements contained in fish are capable of restoring nerve cells;
• hair and nails are quickly regenerated, and tooth enamel is strengthened.

Fish balyk has practically no contraindications, because it is prepared without the addition of various additives and preservatives. This condition is feasible if the ingredient is prepared correctly, and the terms and rules for preserving the product have been observed. Otherwise, there is a risk of poisoning the body.

Those who are susceptible to allergic reactions should pay special attention to this dish. If after eating balyk you experience redness and itching on your skin, then you should give up this food. This also applies to individual intolerance - choose for cooking only those types of fish that are well accepted by the body.

Calorie content

The calorie content of 100 grams of balyk is 194 kcal. The product contains 20.4 g of protein, 12.5 g of fat and 0 g of carbohydrates. At the same time, the ratio of BJU and calorie content may vary depending on the breed of fish used, as well as on the cooking method.

This ingredient is rich in vitamins and minerals. 100 grams of fish balyk contain a huge amount of nutrients. During heat treatment, vitamins in the product are destroyed, but when salted and dried, they are preserved.

Compound:

• vitamins: A, B1, B2, E, PP;
• macroelements: sodium, calcium, potassium, selenium, magnesium;
• trace elements: iron, zinc, fluorine, molybdenum, nickel;
• cholesterol – 92 mg;
• water – 57.2 g;
• ash – 9.9 g;
• fatty acids – 2.8 g.

Balyk is a dietary food product, because it does not contain carbohydrates, but only proteins and fats. Therefore, experts recommend adding it to the menu for those who adhere to diets.

Which fish to choose?

Fish that can be used for poaching must meet certain requirements, the main one being the fat content ratio. That is, balyk should be prepared from fish meat with a high or medium fat content. Some experts advise choosing a carcass that has fewer fork bones, while others argue that balyk can be prepared from any variety of fish that is large in size. Both opinions are correct, so it all depends on your tastes and preferences.

Such types of fish as silver carp, asp, catfish, and carp are extremely popular. Dishes prepared from sturgeon or red salmon fish are distinguished by their exquisite taste. Particularly fatty fish is the one caught in the fall or early winter period. For those who stick healthy eating, there are recipes for preparing balyk from lean fish species: pike and pike perch.

Cooking steps

There are different variations of cooking balyk from fish fillet. Moreover, each of them has certain rules that must be observed.

Let's consider step by step preparation balyk at home.

1. We clean the fish carcass from scales, and then rinse it under running water.
2. Next, we get rid of unnecessary elements: head, fins, tail and entrails. Gutting should be done with extreme care so as not to damage the gallbladder.
3. We cut the carcass along the ridge, which we stretch out with gentle movements. Any existing bones should be removed. Keep in mind that the fillets should not contain skin, so this must also be cut off. Only in some cooking recipes it is left in.
4. We cut the prepared fish meat into portioned pieces, the thickness of which can vary from 1.5 to 3 cm.
5. Sprinkle the chopped pieces with a mixture of salt and sugar.
6. We put the meat in a container and put it under pressure for 4-6 days, while the room should be cold.
7. At the end of salting, the pieces should be washed thoroughly, then wrapped in gauze and hung in a cold place for 3-5 days. To remove excess salt from meat, it can be soaked in cold liquid; the soaking time should be at least 2-3 hours.

The finished product has a pinkish-yellow tint. The dish can be used for sandwiches, salads, and also separately as a snack.

Recipes

Fish balyk is divided into several types depending on the breed of fish, its size and salting method.

Mackerel balyk

Ingredients:

• fish carcasses – 3 pieces;
• salt – 1 tablespoon;
• granulated sugar – 1 tablespoon;
• mustard powder – 1 tablespoon.

We cut the pre-cleaned carcass into fillets. Mix granulated sugar with salt, and also add mustard powder, then rub the fish meat with the mixture. Place the fillets in a container and refrigerate for 24 hours. After this time, the fish must be rinsed with cold liquid and dried with a paper towel. We hang out the products to dry. After a day, the product can be consumed.

Carp delicacy

Components:

• carp (weight 7-9 kg) – 1 piece;
• salt;
• sugar.

We clean, gut and fillet the fresh carcass. Cut the finished carp fillet into pieces, the thickness of which should be 5-7 centimeters. When using this type of fish, the skin must be left on. Rub the meat with salt and sugar, then place it in a pan so that the skin is on the bottom. Place a weight on top of the fish and put the container in the refrigerator or cold room for a week.

After the salting time has passed, the carp should be soaked (2-3 hours) or rinsed thoroughly in water. Let the soaked meat drain and dry with a paper towel. We hang the fish to dry for 4 days, then put it under pressure again for 9-10 hours, then dry it again. The product will be ready for use in 1-2 weeks.

Balyk from asp

Products:

• 1 asp weighing 1-3 kg;
• salt;
• sugar;
• seasoning for fish.

Using careful movements, cut the back of the fish in the direction from head to tail. Movements must be careful not to damage the belly, otherwise all the fat will leak out. Divide the fish into two halves, remove entrails and small bones. The ridge can be left. Sprinkle the finished fish pieces with salt and place in a cool place for 8-12 hours.

Asp can also be cooked in saline solution. In this case, you need to add fish spices that contain all the necessary elements. To determine the concentration of salt in a solution, you should drop it into it. raw potatoes, ideally he should not drown.

After salting the asp, you need to soak it for 1 hour, then let the water drain. The larger the mass of the fish, the longer the soaking needs to be done. To prevent harmful organisms from attacking the carcass, it must be covered with gauze soaked in vinegar essence. When the meat products dry out a little, it is recommended to add several dill sprigs and a clove of garlic. Afterwards, the fish is placed in a cool place for 24 hours, while it should be placed in cloth or paper. Then the asp is hung out for 12 hours to dry.

How to store?

In order for the prepared dish to remain fresh and safe for humans, it must be stored correctly. The storage conditions and period depend entirely on the type of fish used and the cooking method.

Fresh balyk should be stored in the refrigerator, and it should be sealed. Specialized containers or bags are perfect for this purpose. The main thing is that no foreign odors get into the container. You can store the dish in the refrigerator for 30 days; after this time, the product will begin to dry out and lose its taste.

There is a method that will allow you to store balyk for a long time. This includes freezing the product, which must be carried out strictly according to the rules.

1. The first step is to prepare the container for freezing.
2. The finished dish must be wiped with a paper towel or napkin.
3. The meat is placed in a container and closed tightly. If you use a bag, make sure that there is no air left in it; it should be released.
4. The container with the balyk is placed in the freezer.

In the process of preparing this dish, you should follow certain recommendations from experts who will help you prepare a delicious delicacy.

• The duration of salting depends entirely on the weight of the product. It is also worth paying attention to the time of year, because in summer period The salting procedure lasts about 14 days, and in winter – only 5-7 days.
• Large fish must be cut into small pieces, the thickness of which should not exceed 2-2.5 centimeters. Pieces that are too thick will not dry out, while thin pieces, on the contrary, will dry out.
• To protect meat from insect attacks, gauze soaked in vinegar essence is used. This material is used to cover the fish.
• After three days of drying, the fish fillet should be placed under pressure so that the meat becomes smooth and shiny, after which it must be returned to drying.
• The readiness of the dish is checked by lightly pressing your finger on the fillet. IN finished products after such actions there is no trace left, and no juice leaks out.
• Before salting, the container must be subjected to a sterilization process. In this case, you should only use plastic or enamel dishes.
• Before treating the fillet with salt, you can rub it with a small amount of granulated sugar. But when the products are placed in a container for salting, only salt is allowed to be added.
• Cooking fish can be done in the oven. In this case, the cabinet door should not be completely closed, and the hood should also be turned on in parallel. The entire cooking procedure will take 6-8 hours.
• If an ingredient has absorbed foreign aromas during the drying process, the product should be processed using cold smoking.
• It is recommended to add spices to the saline solution; you can add allspice, cloves, and bay leaves.

You can see how to prepare balyk from fish in the video below.