Beef balyk
Description
This recipe won't take much time. I'd like to tell you how to make homemade beef balyk. It's simple: you won't need to put in much effort. One note: if you like dry balyk with a rich flavor, extend the salting time in the refrigerator and the air-drying time by 2–3 days beyond what I've indicated. Good luck. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Mix all the dry spices and salt together and stir to combine. Then add the cognac and mix thoroughly again. The consistency should be like wet sand.
- 2
Step 2
2. Rinse the meat, pat it dry, and rub it with this mixture on all sides. Refrigerate for 14 hours under a weight, turning occasionally.
- 3
Step 3
3. Then hang the balyk in a warm, well-ventilated place for three to four days. Watch the cut: some prefer it drier, others softer.
- 4
Step 4
4. That's it! Cut into thin slices, chill, and serve!