Meat balyk
Description
This appetizer is quick and easy to prepare. This cured meat is not only delicious but also lets you present the appetizer impressively, giving it different shapes. The meat bends well, so you can create beautiful designs and dress up a platter of slices. Serve it warm or chilled.
Instructions
- 1
Step 1
Soon it will be Easter, and many people like to serve sandwiches with balyk or something smoked on the holiday table. Smoked products are not very good for us. So we will make affordable, tasty balyk at home. Wash and pat dry turkey or chicken meat (use only the boneless fillet). In a separate container, mix salt, sugar, black ground pepper, 2 tsp paprika, 1 tsp red hot ground pepper, grind bay leaves to a powder and add them to the marinade. Add vodka, and rub all the meat with this paste. Place the meat in a bowl.
- 2
Step 2
Cover the bowl with the seasoned meat with plastic wrap, or transfer it to a container and refrigerate. Let the meat rest there for 6 to 12 hours. Then rinse the meat thoroughly under running water, washing off all the spices. Pat dry. Rub again with garlic pressed through a garlic press and a generous amount of paprika, adding a little black ground pepper (for heat). The meat should look like basturma, completely coated in a layer of paprika. I used 2 packets (25 g each) for this amount of meat.
- 3
Step 3
For further drying of the meat, take a cloth napkin. Place the meat on it. Wrap in several layers and put in the refrigerator. The meat will stay in the refrigerator for 2 days.
- 4
Step 4
While the meat is in the refrigerator, the paper towel will absorb excess moisture. Change the paper towel after a while, once it becomes damp. Wrap the meat in a fresh one and return it to the refrigerator.
- 5
Step 5
Using a sharp knife, slice the cooked meat into thin slices. Arrange on a plate and serve. For those who want to serve this meat as a sandwich, I recommend placing on a piece of bread a rose made from several pieces of meat. So here you have a meat rose made from thinly sliced cooked balyk. To make it, roll one piece of meat into a tube, then wrap the remaining pieces around it one at a time. You’ll end up with a rose like this.