At home, you can easily and quickly, while saving money and time, prepare the most delicate turkey balyk. I share the secrets of cooking and a step-by-step recipe with a photo. Video recipe.
Prices for turkey balyk are growing every day! But in order to save a little balyk, you can cook at home! It will be much healthier and tastier, moreover, it will be much cheaper! Having prepared it at least once on their own at home, no one else will refuse such a wonderful and tasty meat snack. Moreover, the dish turns out to be much more natural and cheaper than a store product!
In the proposed recipe, turkey meat is cured. But you can use absolutely any kind of meat. In addition, there are many ways and recipes for its preparation. I will tell you how to cook turkey fillet balyk in an apartment with minimal finances and labor costs. Cooking is not at all difficult, and it takes a certain amount of time.
Turkey fillet prepared according to this recipe is perfect as a cold meat appetizer, for sandwiches, sandwiches, salads, etc. It turns out that the balyk is tender, juicy and very tasty. This is a great meat appetizer, both for a festive table and for everyday life! Note that meat prepared in this way is stored in the refrigerator for a long time.
See also how to cook dry-cured turkey fillet balyk.
- Caloric content per 100 g - 144 kcal.
- Servings - about 700 g
- Cooking time - 8 hours for salting, 7 days for drying
Ingredients:
- Turkey - 1 kg
- Ground black pepper - 1 tsp
- Salt - 700 g
Step-by-step preparation of turkey balyk, recipe with photo:
1. Wash the turkey fillet under running water and dry well with a paper towel. Cut it into medium-sized pieces to make it easy to cut.
2. Select pickling containers into which pour half of the salt. Spread it evenly all over the bottom.
3. Sprinkle salt with a pinch of ground black pepper.
4. Place the turkey meat on a salt pad.
5. Sprinkle the fillets with a pinch of black pepper.
6. Then fill the meat with the remaining salt so that it covers it evenly on all sides, and there is not a single empty spot.
7. Close the containers with a lid and send to the refrigerator to salt for 8 hours.
8. After this time, juice will form in the turkey bowl, and the meat itself will become denser and harder.
9. Rinse the salted fillets well under running cold water, rinsing off all the salt. Then dry the meat well with a paper towel. For best drying, leave it outdoors to weather and dry completely.
10. Place the turkey on a cotton cloth. This can be cheesecloth, a towel, linen, etc. Wrap the turkey in a cloth and refrigerate it for a week. Flip it from side to side every day so that the meat withers evenly. It can also be hung on a balcony or in a cellar, at moderate humidity and at temperatures no higher than +7 degrees. Balyk from turkey meat, the longer it dries, the denser and drier it will become. It is tasty in any form, but consider this moment if you are preparing it for a certain date.
Tip: In order not to spoil all the kitchen towels, I recommend that the fabric in which you wrap the meat should be allocated separately for this dish. Since this piece of fabric will be useful to you more than once.
See also a video recipe on how to cook dry-cured turkey balyk.
