Homemade balyk (air-dried cured)
Description
Suitable for both holidays and everyday meals. This balyk can be served as an appetizer for any celebration. You can also use it in various salads. This product is made without harmful chemical preservatives. When serving, slice it into thin pieces — that way it tastes better and the meat texture is more distinct. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Pour the cognac and soy sauce into a bowl, add salt and sugar, and mix everything thoroughly. Add all the spices except the garlic, mix, and let stand for 5–10 minutes.
- 2
Step 2
2. Wash the meat and pat it dry with paper towels until it is dry.
- 3
Step 3
3. Transfer the meat to a container with a lid, pour in the marinade prepared earlier, and rub the marinade thoroughly into the meat.
- 4
Step 4
4. Cover the container with a lid and leave at room temperature for 48 hours, turning the meat over periodically.
- 5
Step 5
5. After two days, take out the balyk, remove it from the marinade, and pat it thoroughly dry with paper towels.
- 6
Step 6
6. Peel the garlic and press it through a garlic press, then rub the balyk well with it; give the meat a massage :) Place it on cheesecloth and wrap it up.
- 7
Step 7
7. Wrap the meat in gauze in parchment and tie with nylon thread; hang the balyk for 10 days at a temperature no higher than 20 degrees.
- 8
Step 8
8. After the required time, remove the meat, take off the parchment and cheesecloth, and slice it very thinly.