Air-Dried Turkey Balyk
Description
It works both for a holiday and for everyday meals. To make this kind of meat, you can use chicken. Balyk made from turkey is much tastier; turkey pieces are larger than chicken ones. This meat turns out the right shape, denser, and, of course, turkey itself tastes better than chicken. Try cooking with me using successful recipes like this one. It can be served warm or chilled.
Instructions
- 1
Step 1
Place the prepared and cleaned turkey fillet in a bowl. Trim off any membranes and bits of skin. The meat should be perfectly smooth, with no large tendons or membranes.
- 2
Step 2
Add salt, sugar, black ground pepper, paprika, and hot red pepper to a bowl. Pour in the whiskey. Mix. Cover the bowl with plastic wrap and refrigerate for 6 hours.
- 3
Step 3
Remove the meat from the marinade. Over 6 hours, the meat will release its juices, firm up, and marinate through. Rinse the meat in water, washing everything off completely. Rub the meat with garlic passed through a garlic press.
- 4
Step 4
Rub the meat with a large amount of sweet paprika. Really coat the meat in it. Wrap the meat in cloth (a waffle towel or several layers of cheesecloth). Leave it in the refrigerator like this for a day. Remove the meat from the cloth. Make a deep hole all the way through the meat. Thread a string through it.
- 5
Step 5
Pierce it so that the hole does not tear under the weight of the meat. Hang the meat in the kitchen for 24 hours. The meat must hang in a dry, well-ventilated room. The longer it hangs (I leave it for up to 3 days), the tastier and drier it becomes.
- 6
Step 6
Remove the meat from the string. Slice it like regular balyk, and serve.