Tenderloin Balyk
Description
The recipe won't take much time. This tenderloin balyk recipe will appeal to everyone who loves meat appetizers in all their forms and knows them well. After all, an inexperienced meat lover might think there's no point in spending so much time on "some balyk or whatever." But it's worth trying just once to understand what real balyk should actually taste like. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Wash the meat and pat it dry; remove excess membranes and fat. Mix the spices and salt. Rub the meat with this mixture. Leave it in the refrigerator for two days under a weight, turning the meat periodically and draining the juices.
- 2
Step 2
2. After this time has passed, rub the meat with spices again (if few remain after resting in the refrigerator), wrap in cheesecloth, but not too tightly.
- 3
Step 3
3. Hang this "mummy" on a hook and let it hang for 3 days in a well-ventilated cool room or in the refrigerator.
- 4
Step 4
4. This is what the finished balyk looks like.