A great appetizer of turkey fillet for a festive and everyday table! The meat is delicious, tender and soft. It is stored for a long time and is not at all difficult to prepare, although it takes a long time. Step-by-step recipe with a photo. Video recipe.
The word balyk from the Turkic language means fish. Previously, the balyk was a salted and dried back of a fish (the upper part of a carcass). Almost any river or sea fish was used for salting and drying. Today, any elongated piece of jerky is called balyk. It can be either pork or beef, or poultry breasts. Its taste depends on what kind of meat is used to make balyk. Also, depending on the type of meat, the time of its exposure in salt brine and drying depends on.
Today we are preparing turkey fillet balyk. Due to the huge amount of spices, balyk can have a different taste. This recipe uses spices and alcohol. Any strong drink can be chosen as the last product: whiskey, rum, cognac, vodka, tequila, brandy … You can use turkey balyk with spices in alcohol not only for slicing, but also for salads, snacks, sandwiches, canapes, etc.
See also the preparation of an appetizer-salad from mango, balyk and cheese.
- Caloric content per 100 g - 129 kcal.
- Servings - 400 g
- Cooking time - 7-8 days
Ingredients:
- Turkey fillet - 600 g
- Salt - 600 g
- Ground black pepper - 1 tablespoon
- Hops-suneli - 1 tsp
- Whiskey - 2-3 tablespoons
- Sweet paprika - 1 tsp
Step-by-step preparation of turkey balyk with spices in alcohol, recipe with photo:
1. Wash the turkey fillet under running water and dry well with a paper towel.
2. Drizzle the meat over the whiskey and rub well on all sides to absorb the drink.
3. In a pickling bowl (plastic or iron container), place half of the serving and spread over the entire bottom.
4. Place the turkey fillets on a salt pad and sprinkle with the remaining salt. Spread the salt all over the piece of meat so that the fillet is completely covered.
5. Pour some more whiskey on the meat and sprinkle some more salt. Make sure that the meat is completely covered with salt, so that it is evenly salted on all sides.
6. Refrigerate fillets for 8 hours. During this time, a liquid forms in the container with meat, and it should be so. As the salt draws moisture out of the meat and the fillets become denser.
7. Rinse the meat under running water, rinse off all the salt and dry very well with a paper towel. Because if at least a drop of moisture remains on the piece, bacteria can begin to develop in this place.
8. In a container, combine ground black pepper, sweet paprika and suneli hops. Mix well.
9. Wipe the meat on all sides with the cooked spice.
10. Wrap the fillets in cotton cloth (cheesecloth, linen …) and refrigerate for 6-7 days. Flip it over to the other side periodically. You can also hang it in the cellar or on the balcony. The room temperature should be no higher than +10 degrees. After this time, turkey balyk with spices in alcohol is ready for use. Although you can dry it for a longer time. From this it will only become denser and over time it will turn into a meat similar to jamon.
See also a video recipe on how to cook dry-cured turkey balyk.
