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Air-Dried Beef Balyk in Cognac
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Air-Dried Beef Balyk in Cognac

1080 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. The distinctive feature of this recipe is the mandatory use of curing salt. I cured the meat for a month, but I think three weeks of curing will also be quite sufficient. Serve with herbs and sauce.

Instructions

  1. 1

    Step 1

    Step 1

    Ingredients for balyk.

  2. 2

    Step 2

    Step 2

    Mix all dry ingredients (sugar, salt, curing salt, coriander, pepper blend) with cognac and sauce. Do not add the garlic yet.

  3. 3

    Step 3

    Step 3

    Rub the mixture well into the meat pieces by hand after it has soaked for 15 minutes. Leave in the refrigerator for three days to cure and marinate.

  4. 4

    Step 4

    Step 4

    Remove excess moisture from the tenderloin with a towel.

  5. 5

    Step 5

    Step 5

    Wrap the meat first in cheesecloth, then in paper. Tie it tightly with twine. I put it in the refrigerator for three weeks.

  6. 6

    Step 6

    Step 6

    Such a beautiful result on the cross-section.

  7. 7

    Step 7

    Step 7

    The beautiful color comes from nitrite salt. It also protects against possible botulism and salmonellosis.

  8. 8

    Step 8

    Step 8

    Very DELICIOUS!