Pork balyk at home

10 servings
11 days

It is recommended to store balyk in gauze in the refrigerator. It will be very tasty to use such meat in sandwiches with fresh vegetables. It will look great on the festive table!

How to make pork balyk at home? Prepare the products. It is better to take pork from the soft part - tenderloin, carbonade, neck, shoulder blade. I used a pork neck. Peel a piece of pulp from the films and veins. Wash it and dry it well with paper towels.

Rub it thoroughly with a mixture of salt and sugar.

Send the meat to a container, such as a saucepan or a large cup. You can sprinkle some allspice on it.

Top the meat with a plate smaller in diameter than a saucepan or cup.

Build a press so that the meat is constantly under oppression. In my case, the press was a small pumpkin. You can use a jar of water. Send the meat to the refrigerator for three days. Periodically check the pan, draining the resulting juice and turning the piece of meat on its other side.

Cook the seasonings. Mix a mixture of peppers, suneli hops, coriander in a small container. You can also add your favorite spices at will.

Peel the garlic and pass through the press.

After three days, remove the piece of meat from the pan. Dry it well with paper towels or napkins.

Grate the meat with garlic on all sides.

Next, rub the piece with a seasoning mixture, thoroughly, as if rubbing spices into the meat.

Wrap the meat in gauze, folded in 2-3 layers, or in a thin light fabric. Tie on all sides with thick thread or bundle.

Hang the bundle by the thread in a well-ventilated warm place for 5-9 days (depends on what temperature in the room and how ventilated it is. It is believed that the optimal temperature for cooking balyk is from 4 to 15 degrees Celsius). On the second day, check if the gauze has become wet from the juice. If this happened, then the balyk must be wrapped in a new fabric. Also, make sure that flies and other insects do not sit on gauze.

In this recipe, the balyk dried in the attic for 8 days.

This was enough for the outside of the meat to become dry, and inside it remained soft, but not very wet. Cut the balyk into thin pieces and serve to the table. Enjoy your meal!

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks being dry.

In addition to pork, any other meat can be used in this dish. Take into account that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef takes longer to cook than pork, and chicken fillet or turkey is smaller.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).