Dried pork balyk at home

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Dried pork balyk at home
Dried pork balyk at home
Anonim

Do you want to cook something delicious and unusual? I propose to make an original appetizer at home ¬- dried pork balyk. Read the step-by-step recipe with photos and watch the video recipe on how to do it.

Ready-made dried pork balyk at home
Ready-made dried pork balyk at home

A meat loaf is a delicacy with a specific taste, delicate texture and pleasant aroma. It can be cooked from any kind of meat: pork, beef, chicken, turkey, duck … An excellent balyk is obtained from pork, especially if you choose the pulp with a small layer of fat, then the delicacy will be more juicy. The technology for making pork balyk is quite simple. The recipe does not require scarce ingredients. The only negative is that you need to be patient, because jerky is made for a long time.

The most important thing in cooking balyk is quality meat, which is no more than a day old. Usually a tenderloin is used for balyk, it is quite tender, salt and spices penetrate well into it and a rather convenient shape of the piece. Any piece of carcass will do, though. The first step before air-drying is salting the piece to draw out the water as much as possible. For this, salt is used, which dries out the piece and gives the meat its taste. Coarse salt is usually used, but sea food is suitable.

See also how to cook pork balyk at home.

  • Caloric content per 100 g - 85 kcal.
  • Servings - 300-400 g
  • Cooking time - 20 days
Image
Image

Ingredients:

  • Pork (any part) - 600 g
  • Salt - 500 g
  • Ground black pepper - 1-2 tsp

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

The meat is washed and dried
The meat is washed and dried

1. Wash the meat under running water and dry with a paper towel.

Salt is poured into a bowl
Salt is poured into a bowl

2. Find a suitable salting container and pour half the salt into it.

Meat is placed in a bowl of salt
Meat is placed in a bowl of salt

3. Place a piece of pork on a layer of salt.

The meat is sprinkled with salt
The meat is sprinkled with salt

4. Sprinkle the remaining salt on the meat so that it is completely covered with no empty spots. Refrigerate pork for 10 hours. After this time, the meat will decrease in size, and liquid will form at the bottom of the vessel.

The meat is salted and washed from salt
The meat is salted and washed from salt

5. Wash the salted pork well to wash off all the salt and wipe it dry. The meat must be perfectly dry. To do this, you can leave it in the fresh air for a short time.

Ground black pepper is sprinkled on a cotton cloth
Ground black pepper is sprinkled on a cotton cloth

6. Take a thick cotton cloth or gauze folded several times. Pour some of the ground black pepper onto a piece of cloth.

Meat is laid out on cotton cloth with ground black pepper
Meat is laid out on cotton cloth with ground black pepper

7. Place a piece of pork on top of the pepper.

The meat is sprinkled with black pepper
The meat is sprinkled with black pepper

8. Sprinkle the remaining black pepper over the meat. Although, if desired, black pepper can be omitted. Also, the meat can be grated with any other spices, garlic, herbs, and so that they stay on the surface, grease the pork with a few drops of oil.

Meat wrapped in cloth
Meat wrapped in cloth

9. Wrap the meat in a cloth and hang in the air under a roof. The sun's rays should not fall on the product. Or put the pork in the refrigerator. It is undesirable to dry the balyk on the street in the hot season, otherwise the meat may rot.

Dried pork balyk at home will be ready in 20 days. Although you can already start tasting it after 10 days. The principle here is that the longer it crumbles, the denser it becomes. After a month, the meat will look like jamon or basturma. If you need to cook the balyk faster, then cut the tenderloin into several elongated pieces along the grain. Store the balyk in the refrigerator wrapped in cloth or paper.

See also a video recipe on how to cook dry-cured pork tenderloin.

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