Balyk pork

Pork is recognized as one of the most popular meat foods on the entire planet Earth. Moreover, even despite the fact that many people do not eat pork at all for religious reasons (Muslims or Jews) or according to moral and ethical views (vegetarians). Of all the components of pork carcass, humanity has learned to cook a variety of dishes.

Pork meat is not only fried, stewed, boiled and baked, pork is also dried, dried, and preserved. Broths and soups are boiled from pork meat, served as a main course, minced cutlet, stew or kebab are made. Pork is considered the most popular meat for smoking. Smoked pork ham, brisket, bacon or spatula are considered great snack foods. Smoked pork is added to the first courses, as well as to meat salads.

Homemade sausages are made from pork, as well as the most tender bujenina (a completely baked piece of meat). In the old days, it was not uncommon for a pig or pig's head to flaunt completely baked on fire on the festive table. Not only chops, but also carbonate or "meat crown" with ribs can be made from the most delicate and delicate meat of pork loin, or you can make a real delicacy of pork balyk.

In the old days, balyk was understood as the original meaning of the word, i. e. a smoked fish product from fatty species of sturgeon, salmon or Belarusian. However, the technology of producing balyk from fish was applied to meat, as a result, it turned out to be an excellent pork balyk. Most valuable, pork balyk can be easily prepared at home. Moreover, your product will be strikingly different from the store pork balyk.

The trick is that for yourself you will choose the highest quality, fresh meat, and in industrial production the pork balyk recipe is often not followed, which ultimately leads to a difference in the quality, taste and aroma of the product. To cook homemade pork balyk, you will need about a kilogram, or more pork loin or neck and brine. The recipe for brine for pork balyk is very simple - add 6 grams of salt to 100 ml of water, and then mix thoroughly.

Instead of brine, you can use any seasonings and spices to your taste, the main thing is to marinate the meat for pork balyk, so that in the end your product has the most delicate taste and simply "melts in your mouth. " After the meat for pork balyk is marinated, you can start directly preparing the product. Pork balyk can be baked in the oven (
1. 5 hours at 180 degrees).

You can go a difficult way, this is if you have a smokehouse and pre-dry the meat for pork balyk (day at 30 degrees), and then chop. After the already smoked pork balyk, you need to withstand some time by hanging it on a rope. As a result, you will get an excellent meat treat that can adequately decorate not only the festive table, but also diversify the everyday menu of your food.