Beef Balyk
Description
The recipe won't take much of your time. Beef balyk takes about 10–12 days to prepare. It's entirely feasible to make at home, and it turns out quite delicious! You'll need to use your ingenuity and craft a drying chamber from a cardboard box with ventilation holes. You can dry it on a regular central heating radiator. My experiment was successful—try making your own beef balyk at home. Good luck, and serve with greens and sauce.
Instructions
- 1
Step 1
Rinse the beef tenderloin under running water, pat dry with paper towels, wrap in cloth, and place on the bottom shelf of the refrigerator for two days.
- 2
Step 2
Sprinkle the meat with salt and sugar.
- 3
Step 3
Then place the meat back in the refrigerator for another 24 hours under weight.
- 4
Step 4
After 24 hours, drain off the liquid that has accumulated, wipe dry with cheesecloth dampened with vinegar. Then coat with a mixture of ground black pepper and coriander dry-roasted in a pan.
- 5
Step 5
Dry the meat in a homemade drying chamber made from a cardboard box. It is very important to make holes so air can pass through, and a hook to hang the meat on.
- 6
Step 6
Place the closed box, covered with cheesecloth, on a regular central heating radiator for one week.
- 7
Step 7
In a week, the meat will dry out by half, or maybe even to a third.
- 8
Step 8
The appetizer is ready. Serve to the table.