Dried balyk

Dried balyk

Category: Meat dishes

Ingredients
Raw meat	1 kg
For the first cooking step:
Coarse salt	3 tbsp. l. with a small hill
Sugar	0.5 tbsp. l.
Coarsely ground black pepper	1 tsp
Dry seasoning	1 tsp
For the second cooking step:
Marjoram (it's good to put it in any sausage)	1 tsp with a slide
Coarsely ground black pepper	1 tsp
Cumin (for an amateur)	1 tsp with a slide
Mustard seeds	2 tsp with a slide
Or according to your taste. The composition is not fundamental. The main thing is that you like it

Cooking method

• For raw drying, you need to take not very thick pieces of meat. Well suited: boneless loin (pictured) and fillets (there are 2 pieces of them in the carcass). Well, or at your discretion.
• Grate the meat well with spiced salt (for the first step) on all sides. And refrigerate for 5 days (if fillets, then for 4 days). It is not necessary to seal it tightly. I put it in an enamel bowl and cover it with a lid.
• On the second day, it is better to put the puddle a little at an angle so that the excess liquid leaves under the meat (but without fanaticism). Or, as you can see in my photo, there is a pot inside, along the edge there is a groove into which excess liquid goes.
• Turn it over once a day.
• Take out the meat after 5 days. There will be little liquid from the meat and it is very salty:
  
  
  
  
  
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• Put the meat on the board and dry it with a paper towel:
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• Now rub generously with the spices of the second stage. And we wrap it in gauze folded in 3 layers, and tie it with a thick thread:
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• Now we hang the meat directly in the kitchen (the main thing is not to be wet). I hang it on the handle of a kitchen cabinet, not far from the stove.
• We leave it to dry until the surface of the meat feels like a crust to the touch. It takes 4-5 days. It can be longer if you like drier. But I did this for the future, so it will end up in the refrigerator by itself.
• Don't worry - the meat won't go to waste. It is well salted.
• Then we transfer it to the refrigerator (it can be in the same gauze) for final ripening (but already meat can be safely eaten). Gradually, the color of the meat on the cut will be more evenly colored.

Note

The holiday is coming soon, and I decided to offer my own version of raw jerky. It turns out moderately salty, and very tasty. If desired, this meat can be smoked.
Maybe someone will come in handy. I will be glad!

The photo shows a piece that weighed 2 kg.

The first photo shows the meat that I started cooking on November 29, and it has already managed to lie down in the refrigerator.
The meat is well stored.

As if I had not forgotten anything.

Bon Appetit !

Similar recipes

Dried pork fillet in an electric dryer (kubanochka)

Dried pork basturma (dopleta)

Dry-cured pork tenderloin (Admin)

[Qween]

Qween, very nice meat!

Is this pork in your photo? Can I take veal? or chicken fillet? have you tried how it behaves?

[Lisss's]

Lisss's , I'll redo the first photo now. And then there is no sharpness.

Yes, there is pork in the photo, but veal can be done that way too. Just not very young (it will be watery). And chicken breast can also be made, but only the chicken should be broiler. I just don't like every meat yet.

I made a similar meat and it has been dried in the refrigerator for two weeks. I even took a sample ... it's normal but I don't have enough salt ... how can I add salt to it ?? Thank you

[marinal]

marinal unfortunately, it cannot be fixed at this stage. The pores of the meat are already closed, and a completely different process is going on.

I wish you everything will turn out great next time!

[primary]

ABOUT primary salting and the amount of salt for salting - you can see the information from me
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.0

Salt just in moderation! And then - as your fantasy will show

It is not necessary to wrap in gauze - less hassle, dries even faster. Gauze is needed when black flies fly, and now white! And I put a weight of 16 kg on top, and the meat between two boards for cutting - the process is very fast!

Handsome balychek

gauze is still needed from flies, it is better to play it safe than to lose time, money and meat

[Qween]

Qween
Do you buy meat on the market or is it from your own backyard? and the second question, when is there a smell of meat in the kitchen ??? Well, and the third question: how much such meat can be stored in the refrigerator ??

[Iskra]

Iskra, I buy meat from a domestic pig, from the same seller who has not fake certificates from a veterinarian and a laboratory.

When the meat is dried, I assure you that there is absolutely no smell. From onions in the kitchen and even then the smell is felt.
The meat can be stored for a long time and a month or two. Just don't store it in a plastic bag.
And if you dry it more, that is, even less moisture remains in the meat, then it can be stored for a year, or even more (but I never dried it like that).

[🔗]

🔗

girls, here is a short video about cooking cured meat

I will also tell you about my balyk.
I added it like this ... took off the gauze, cut off the top hardened meat (crust) from both sides and rubbed it generously with salt, wrapped it again in gauze and in the refrigerator for another 3 days. I took it out, tried it, smeared it with liquid smoke on top (since I still lacked something in the taste of spices) and for 20 minutes at an average speed of 65 grams in AG. She took it out, allowed it to cool, cut it thinly on a slicer and, as a reward, received a tasty treat. The liquid smoke added exactly that missing familiar (shop) note in the taste. In short, we liked it.
The only thing I don't like to taste is the salsa that was on the meat, but we just cut it off.
Thank you all for the delicious tips.

I also decided to cook balyk for the first time, the third day is already in the refrigerator. It smells like that! I also rubbed it with spices for basturma, I will hang it on Sunday.

I also made up my mind, today is the 5th day, I'll go get the gauze and swaddle the doll. I just did one stupid thing .... I told my husband how I would do it, the whole process, so to speak. In response, there were round eyes, here are such a decisive statement "I will not eat this!" .... Well, let it be, all 878 grams of fillets I crumble myself.

Soooooooooooooooooooooooooooooooo! And now we will wait ... what if it gets spoiled, huh?

[Suslya]

Suslya
my goose has not spoiled 4 kg
it hangs for 1.5 months

I checked 1 time in 3-4 days.
There was a moment when I pulled it tight with scotch tape - he didn’t like it if I hadn’t checked it, I would have waved a pen to the goose.
She glanced in time.

But your gauze is good.

All the same, it is better to check, so, for confidence.

And here's another question, my gauze has become wet, what should I do? can then change to dry?

My opinion is that gauze is needed only for flies. Now they are gone. And as indicated in this thread, my balyk is initially under pressure. This contributes to a faster and more uniform salting, and excess juices are removed faster. After hanging out to dry the balyk, I begin to eat for 3-4 days. And for all 6-8 days.

And I have no press, then how?

Maybe it dries longer without a press? I am also without press.

And I have no press, today almost no liquid has been released

And what should I do with gauze? .... it is wet ...

[Suslya]

Suslya
I won't tell you, since my goose was hanging in the paper at first, and I changed it for the first days, until everything was glass from it.

Suslya, I don't know if this will suit you, but in the recipe for making basturma https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8843.0
it is said that if the fabric becomes wet, then it must be changed.
Maybe this also applies to the balyk?

Girls, I hung out my goose, you can take a look-
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24514.0

Briefly: 1-rub with salt, spices and stand in a bowl for 2-3 days at room temperature, turn over
2-under the press for 2-3 days, in the room, the lower board obliquely - the juice flows. 1-2 times a day turn
3-for 2-3 days in a room under the ceiling I hang-dries very quickly.
4-in the refrigerator, otherwise it will be very hard, you will have to gnaw!
From spices I like (rub together with salt) black pepper, bitter pepper, coriander. All!

[Suslya]

Oh, Suslya , it turns out I left you alone with the meat. Forgive me please .
It's nothing that the gauze is wet. It will dry out in a couple of days (and if it's hot, then faster). And then it will be completely dry. And the meat will definitely not go bad, don't worry.
natamylove , the goose is just gorgeous!

And I was tempted with dry-cured balyk Since Saturday the meat is in the refrigerator, tomorrow I'm going to wrap it in cheesecloth. Nibbled off pieces of meat when turned over in the morning - I already like it. Or else it will be I think so ...

[Suslya]

Oh, Suslya , it turns out I left you alone with the meat. Forgive me please .
It's nothing that the gauze is wet. It will dry out in a couple of days (and if it's hot, then faster). And then it will be completely dry. And the meat will definitely not go bad, don't worry.

Yeah .... left at the most crucial moment. In general, the next day, on Saturday, I could not stand it, took off the wet gauze, took a dry one, rubbed the meat with more spices and wrapped it in a new one. Today it has been hanging for 5 days, probably it's time to put it in the refrigerator ...

Qween yesterday I salted 0.5 kg meat.
but do not tell me the liquid that comes out of the meat, should it be poured every day?

[Ksusha]

Ksusha, keep it up !

Tatjanka_1 , no need to drain the liquid every day. It is enough that the meat does not "bathe" in it. And if the dishes are not narrow, then there will be enough space in it for everyone.

Qween yes the fact is that my meat is in a small saucepan, if I tilt it, the meat also moves there, that is, into the liquid.
That's why I asked if I salt the liquid, nothing terrible will happen?

[Tatjanka_1]

Tatjanka_1 , nothing terrible will happen in both cases - will you drain the liquid or not. The less liquid, the less moisture will be on the surface of the meat, the drier the top layer of the meat will be. I think all this is not a matter of principle. And you cook once, and also decide for yourself - as you like best. Everything will turn out well anyway.

Qween please tell me more, I have meat in a glass saucepan, do I need to raise the lid then so that the air flows in or?

[Tatjanka_1]

Tatjanka_1, in my glass pots - the lids don't close them very tightly. A barely noticeable gap remains.

In any case, there will be enough air, but you will periodically drop in. Don't worry, everything will turn out right.

Here he is, handsome.

Was the husband able to resist this beauty? Personally, today, when I was swaddling my handsome man, I made a couple of sandwiches with meat and left a piece for tomorrow at work ... Well, if you have enough willpower, don't eat it even today

Was the husband able to resist this beauty?

Nope, I couldn’t resist, I came home from work, and I cut it into thin slices, laid it out on a plate and didn’t even offer it to him, he walked around, looked, then pulled a piece so quietly ... and then moved the whole plate
Natochka, I don't even know about the second call, it was my own meat, it was homemade, and I don't know who to buy it from someone.

I keep looking at this beauty - I really want to, but I can't decide that the meat is not my own, but purchased, and suddenly there are some animals inside him, but there is no heat treatment here. Something's scary to me

Wort appetizing little meat turned out
Qween, but I got an idea (Admin writes, it is not desirable that the meat is in a liquid) - he can put a colander in a saucepan and cover it with a lid.
The liquid itself will drain into the pot.

If you read my link (my author's topic), then I give an explanation from the book - why you cannot store meat in this liquid for a long time.
The interpenetration of meat and liquid works on the principle of reverse osmosis. That is, first, the marinade with salt penetrates into the depths of the meat and pushes all bacteria and byaki out of the center of the meat.But upon reaching the center, the salt begins to move back outward from the center and is replaced by the dirty liquid previously displaced from the meat.
Therefore, it is recommended to drain the liquid after a day. Make a saline brine of good proportions to salt the meat immediately (and not rinse it for a long time in a "dirty" brine), and then just dry the meat in a convenient way.
For the proportions of salt, sugar, see my topic, I gave a link.

Then you get tasty and safe meat.

Girls don't panic, plizzzz

It is better to take up the study of the theory of drying meat and fish, understand the scheme and learn how to do it yourself.
Are you sure that everything is in order in the purchased dry-cured balyk?
It doesn't lie in the refrigerator for a long time ...

Dear Balychnik specialists!
Tell a beginner: my meat after the refrigerator hangs in the kitchen in gauze. For the fifth day it has been hanging, the crust has dried up to the touch, inside it seems to be soft. I would not like it to be very dry, to the state of basturma
How to deal with him? Put it in the refrigerator? With or without gauze? Or let him dry some more? I would not like it to be damp inside ...
Don't leave advice!

I also hung for 5 days, hard meat was only on the sides, where the cut, and I felt it, it was not hard, but not very soft either. There is a photo at the top, it’s 5 days a balychka, unfolded, cut off a piece, then wrapped it back in gauze and in the refrigerator.

Suslya, but somewhere I came across that it needs to be damped for three weeks ... Are you already eating straight, in 5 days?
I’m thinking: if it’s in the refrigerator, it will continue to dry there, or is this already the end of the process?

Yeah, we are already eating. And in the fridge, as I was told, it will become more and more tasty and tastier, aging so to speak.
And if you dry it for 3 weeks, then you can't chew it

Persuaded
I'll put mine in the refrigerator, ripen
And which shelf is all the same?
And does it need to be twisted-twisted-turned over, or how it fell - so let it lie?

I have it on the bottom shelf, I do not twist, I do not twist, it lies quietly in gauze ... no, not quietly, every day I saw off a piece, I can not resist

Suslya, but somewhere I came across that it needs to be damped for three weeks ... Are you already eating straight, in 5 days?

And yesterday I swaddled my 2 pieces, so one edge was cut off with a corner ... I had to trim it .. And swaddle quickly, otherwise it might turn out that there was nothing to wrap in gauze And you say 3 weeks. Yes, in three weeks it will dry up and evaporate in the stomachs

Girls, I'm here with a hint.
I definitely plan to do this, but for now the balyk is sitting in the barn.
This is a marinade.
Yesterday I baked the leg, which I previously marinated for 1.5 days.

THIS IS SO DELICIOUS-marinated meat. Not just salted, but pickled.
Divine !!!!!

HERE IS THE RECIPE (I tried it 3 times already, but the first 2 times I didn't get enough taste, I didn't get enough because I put it to marinate overnight, as usual)
But for a piece of meat, 1-1.5 kg of night is not enough.
It takes 1.5-2 days.

Marinade
For 1 liter of water
5 pieces of peppercorns
on the tip of a knife cardamom
on the tip of a knife nutmeg
2.5-3 tablespoons of salt (this is your taste, I feel good 2.5)

Boil everything. Remove from heat, pour in 75-100 ml of vinegar
(I put 75)
Allow to cool completely.
Pour over the cooked piece of meat. In the refrigerator.
Turn the meat periodically.

And then dry as described here.

Sharpen, and should the vinegar be poured into the hot marinade or is it all the same into the cooled one? I read somewhere that vinegar evaporates in a hot one ... And how much meat to hang then, also 5 days? and in the refrigerator?