Balyk, he is jerky, it’s difficult to buy in the store, especially a really high-quality and natural product. And the price will not be small.
At home, you can cook no less tasty pork balyk, the technology is quite simple.
Most recipes do not require scarce ingredients. One minus - you will have to be patient, as quickly making a tasty jerky meat does not work.
Pork balyk at home - general cooking principles
The most important thing in cooking a balyk is high-quality meat, it is desirable that he was no more than a day. Otherwise, it will be difficult to save it for several days. Typically, a tenderloin is used for a clipping. This part is quite tender, salt and spices penetrate well, and the shape of the piece is very convenient. If you need to reduce the cooking time, then you can cut the tenderloin into several elongated pieces along the fibers. Get a kind of sausage.
What else will you need:
• coarse salt; sea food is suitable;
• different types of pepper;
• cognac (not in all recipes);
• spices, dry herbs.
The essence of technology is drying. But before you send the pork to the air, you need to draw water out of the piece as much as possible. For this, salt is used. She dries a piece, gives the meat a taste. After a day, marinating in salt, pork will decrease in size, and liquid will form at the bottom of the vessel. It can not be poured to the very end, otherwise the concentration of salt in the meat may be small, it simply starts to rot inside. You can periodically turn the piece over.
Salted pork is wiped, seasoned with spices, if not done from the very beginning, and then sent to dry. Usually the meat is wrapped in linen cloth and suspended in the air, but under the roof. Sunlight should not fall on the product.
Pork balyk at home in 10 days
The recipe for natural pork balyk at home, which is prepared in a classic way. Cutting is used, one kilogram is enough. Additionally, you need cloth towels or pieces of gauze.
Ingredients
• cutting 1 kg;
• 0.5 cups of sea salt;
• paprika, black pepper, red, coriander.
Cooking
1. We wash the tenderloin, remove all films and veins, wipe dry with napkins.
2. We take a vessel suitable in size. It is convenient to use plastic pans with a lid. Pour half the salt into the bottom, level.
3. Put a piece of tenderloin and sprinkle with salt on top, rub the sides.
4. Close the container. We send it to the refrigerator for three days. You can periodically turn it over the other side so that the meat is better salted.
5. After 3 days we take out the tenderloin, shake off the drops and wipe it dry with a napkin.
6. Mix different types of pepper, crushed coriander seeds and rub a piece on all sides, not afraid to overdo it.
7. We take a piece of gauze, turn it into 4 layers, put the meat, wrap it and dress it with thread. We hang in a ventilated room.
8. We check in a day. If suddenly the meat continues to release moisture, the fabric is wet, you can replace the gauze.
9. We withstand a total of 5-7 days. Then the balyk can be removed, chopped and tasted. If necessary, leave for a few more days.
Fast pork balyk at home with cognac
Cognac is often used to make pork balyk at home. This drink inhibits the growth of bacteria, gives the meat a special taste and an unusually delicate aroma. He also speeds up the process great and you can taste the meat in 3-4 days.
Ingredients
• 1 kg tenderloin;
• 3 tablespoons black peppercorns;
• 50 ml of cognac;
• 0.5 cups of coarse salt;
• 2 tsp ground red pepper;
• 3 tablespoons of sugar;
• 2 tablespoons thyme.
Cooking
1. Grind black pepper in a mortar with peas. You can add a little red dry pod to it.
2. Rinse and prepare the pork tenderloin, dry the piece with a towel.
3. Combine the salt with sugar, put the crushed black pepper in the mortar. Stir the dry mixture, then add cognac.
4. Pour half the prepared mixture into the container. Put the meat. Sprinkle the sides, top with the second part of salt and sugar.
5. Close the vessels, send to the refrigerator for two days. Periodically turn the meat so that it is marinated on all sides. We ensure that salt is also on the sides.
6. After two days of pickling meat, you can get it. We rinse it with cold water and wipe it.
7. Thyme is mixed with red pepper, you can add sweet paprika or use black pepper. Rub the tenderloin with a sharp mixture.
8. Wrap the pork in a linen napkin, put it in the refrigerator. You can try it in a day. If necessary, increase the time.
Roasted pork balyk at home with liquid smoke
Another recipe for pork balyk at home with cognac, but liquid smoke is additionally added. It gives the meat a smoked flavor.
Ingredients
• 1 tenderloin (about 1-1.2 kg);
• 1 tablespoon of sugar;
• 7 tablespoons of rock salt;
• 3 tablespoons of liquid smoke;
• 4 tablespoons of cognac;
• 3 tablespoons of liquid smoke;
• hot pepper to taste.
Cooking
1. Salt mixed with granulated sugar, add a little hot or black pepper if desired.
2. Sprinkle the prepared pork with this mixture, close the sudok and leave for 2 days in the refrigerator. If the piece is not thick or cut lengthwise, you can leave it for one day.
3. Then rinse and dry the meat.
4. Mix cognac with liquid smoke, grate pork on all sides. Leave in the refrigerator for another 10 hours, you can for a day. We turn over several times during this time.
5. We take out the meat, take paper towels or napkins, remove excess moisture.
6. We wrap the tenderloin in gauze, hang it for 5-7 days, it is possible indoors, but the humidity should not be high.
7. If desired, rub the finished balk on top with red ground pepper.
Oven baked pork balyk in the oven at home
Of course, this recipe has nothing to do with the classic jerky balyk, but it is also very interesting and will help out if there is no desire to wait a few days.
Ingredients
• 1 kg of pork;
• 1 tablespoon of salt;
• 4 cloves of garlic;
• 1.5 tsp ground black pepper;
• 1 tsp sweet paprika.
In addition, you need one package for baking.
Cooking
1. Mix the salt with all other spices in a bowl.
2. Grate the washed and wiped dry piece with this mixture. Wrap in a bag or transfer to a container. Put in the refrigerator for a day or at least at night.
3. Peel the garlic, cut the cloves into several pieces.
4. We take out the pork from the refrigerator, make punctures with a knife, insert the garlic.
5. Hands rub the remaining spices on the meat.
6. We shift the future balyk into a bag for baking.
7. We heat the oven to 250 degrees.
8. We send the meat, remove the temperature to 200. Cook for an hour. Then keep the meat in the oven until the oven cools down.
Pork balyk at home with garlic and vodka
Cognac is not needed to make this balyk, but some vodka is needed. Garlic is used plain fresh.
Ingredients
• 5 tablespoons of salt;
• 800-1000 g of pork;
• 5 cloves of garlic;
• 30 ml of vodka;
• 2 tablespoons of sugar;
• 1 tsp red pepper.
Cooking
1. Chop the garlic cloves very finely, mix with salt and sugar, you can add other spices.
2. Wash the meat, wipe it, then rub it with vodka, put it in a plastic bag, leave for two hours.
3. We get the pork, sprinkle with spices. Pour everything that remains on top of a piece. We shift it to the container or again to the bag, stand for 24 hours.
4. We wash the meat, dry it.
5. Wrap a piece in gauze, put it in the refrigerator for a day. Then we hang in the same gauze in a draft, wait another 2-3 days and you can try. If necessary, add time.
Pork balyk at home with boyar slices
A recipe for a boyar balyk, which is prepared in slices and much faster than from a large tenderloin. On average, this meat can be cooked in two days, which is considered pretty fast. We select seasonings to your taste.
Ingredients
• 1 kg tenderloin;
• 1 tsp hot pepper;
• 120 g of salt;
• 50 g of sugar;
• 1 tsp sweet paprika;
• 70 ml of brandy.
Cooking
1. We wash the tenderloin, cut into pieces across the fibers of 1.5-2 centimeters. Get a kind of chops.
2. Mix salt and sugar.
3. Spray meat abundantly with cognac, grind, then pour heavily with salt. Cover, leave at least 15 hours.
4. Rinse the pieces of spices. Dry wipe.
5. Turn on the oven, set the minimum. We heat to 70-80 degrees.
6. Put the pieces of pork on the wire rack, dry in the oven for 10-15 minutes. Then turn it off and leave it for an hour. We turn on the oven again and dry the meat again at a minimum temperature. We repeat one more time.
7. Lubricate pieces of balyk with a drop of oil or cognac. Mix sweet paprika with hot pepper, chopped garlic can be added to them. Grate pieces of meat and put in the refrigerator for 1-2 hours, so that the pork is soaked in spices. Then you can cut it and try it.
Pork balyk at home - useful tips and tricks
• It is undesirable to dry the balyk on the street in the hot season, the likelihood of meat rotting increases several times. It is also important to ensure that flies do not pick up the piece.
• Ready meat can be grated with any spices, garlic, herbs. And so that they stay on the surface, it is lubricated with a few drops of oil.
• You need to store the beam in the refrigerator by wrapping it in cloth or paper. Periodically air the meat so that it does not become damp. In the old days, pieces were sprinkled with coarse salt, which absorbs excess moisture, and kept in the cellar.
