Balyk
Description
I want to tell you, Serve the appetizer to the table.
Instructions
- 1
Step 1
1. Rinse the meat, pat it slightly dry with paper towels, and coat it in a mixture of all the spices. The garlic can be mashed into a puree and spread over the meat as well, or the balyk can be stuffed with whole cloves.
- 2
Step 2
2. In this form, let it stand for 4 days in a plate in the refrigerator. Try to turn the meat over and drain the liquid at least once or twice a day. Next, we wrap the meat in cheesecloth and, while hanging, dry-cure our balyk for 15 days, or even longer—thick and fatty pieces can be dry-cured for up to 30 days; the meat will keep getting tastier!
- 3
Step 3
3. That’s all! Taste it periodically. Some people like drier meat, while others prefer juicy meat appetizers, so they cure the balyk for less time. I wish you good luck!