Balyk – what are these and useful properties, step-by-step recipes for cooking from fish, beef or pork

The content of the article

• What is a balyk
• Beneficial features
• Balyk recipes
• From fish
• Beef at home
• Pork Balyk
• Pork at home with garlic and vodka
• Quick pork bacon with cognac
• Veal
• Chicken fillet
• Balyk in the slow cooker
• Useful tips and tricks

A delicacy called balyk is very easy to cook at home with a minimum amount of ingredients and an active working time. This is a great addition to salads, various cereals, it is convenient to take with you as a snack. The delicacy will become a real decoration of a festive or everyday table. Prepare a balyk from your favorite type of meat, based on taste preferences, please yourself and your loved ones.

What is a balyk

In cooking, balyk is jerky of large fish species: sturgeon (beluga, stellate sturgeon), salmon (chum, pink salmon) and so on. The delicacy has a delicate structure, special taste and aroma. For its preparation it is necessary to use fresh pieces of meat, otherwise it may deteriorate during the drying process. Before sending it to dry, pieces are covered with salt for a while.

It draws moisture well and saturates the flesh with taste. After this procedure, the pulp is rubbed with spices and spices, if necessary according to the recipe, and sent to dry. It is advisable to do this in the fresh air and always in the shade, avoiding exposure to sunlight. Using this technology, you can make a balyk from the pulp of pork, veal and chicken.

Beneficial features

In the process of drying the fish retains all the nutrients. It is no secret that fish flesh is rich in vitamins and minerals. The following is a list of nutrients that are contained in a fish balyk in terms of 100 grams of product:

Vitamins:

• A – 0.058 mg;
• A (Retinol equivalent) – 58 mcg;
• B1 (Thiamine) – 0.04 mg;
• B2 (Riboflavin) – 0.1 mg;
• E (Tocopherol equivalent) – 2.4 mg;
• PP – 1.7 mg;
• PP (Niacin Equivalent) – 6.6 mg.

Macronutrients:

• Sodium – 347 mg;
• Potassium – 240 mg;
• Sulfur – 204 mg;
• Phosphorus – 181 mg;
• Chlorine – 165 mg;
• Calcium – 39 mg;
• Magnesium – 21 mg.

Trace elements:

• Iron – 0.9 mg;
• Zinc – 0.7 mg;
• Fluorine – 430 mcg;
• Chromium – 55 mcg;
• Nickel – 6 mcg;
• Molybdenum – 4 mcg.

Other beneficial substances:

• Cholesterol – 92 mg;
• Water – 57.2 g;
• Ash – 9.9 g;
• Saturated Fatty Acids – 2.8 g.

Balyk is a dietary food product, it does not contain a single gram of carbohydrates, only proteins and healthy fats. It is part of the diet of many diets and other weight management programs. The delicacy makes up for the lack of nutrients in the body, well satisfies the hunger. It is worth noting that during heat treatment, most vitamins are destroyed, while they are preserved during the drying process.

Balyk recipes

Today, there are many recipes for this delicacy. Making a balyk from fish at home will not be difficult, as well as from another type of meat. The main thing is to strictly adhere to the cooking technology and wait for the moment when the flesh is well ventilated, and it can be eaten without harm to health. Choose a recipe that’s perfect for your taste.

From fish

• Time: 8 days.
• Servings Per Container: 15 Persons.
• Calorie content: 86 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

Balyk is prepared mainly from large fish (from 3 kg) of valuable species: trout, sturgeon, stellate sturgeon, catfish, carp and so on. This recipe uses a large silver carp, which is in no way inferior in taste. Balyk chum salmon is often cooked – this is one of the most common fish species of the salmon family. According to the recipe for 5 kg of fish, a pound of salt is used, you can increase or decrease this amount, based on taste preferences.

Ingredients:

• silver carp – 5 kg;
• salt – 500 g.

Cooking method:

1. Rinse the fish, cut it as follows: cut off the head, tail, carefully remove the dorsal fin so as not to damage the fillet, cut along the back closer to the spine on both sides.
2. Remove the spine, take out the insides.
3. Rinse the fish thoroughly under cold water..
4. Cut across the pieces in size of 8-10 centimeters.
5. Rub all the pieces with salt, lay in layers in a glass or stainless dish, pour each layer with salt too.
6. Send the silver carp to marinate on the shelf of the refrigerator for 5 days.
7. Five days later, drain the resulting solution, rinse each piece thoroughly.
8. Put in a clean dish, fill with fresh cold water, and soak for 5 hours, changing the water regularly.
9. Next, hang each piece in the shade of the air or under the fan.
10. In two or three days the balyk will be ready.
11. Each piece should be wrapped with cling film and stored on the shelves of the refrigerator.

Beef at home

• Time: 10 days.
• Servings Per Container: 15 Persons.
• Calorie content: 128 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

Delicious beef balyk is obtained, in structure it resembles another delicacy called basturma. Spices give a special taste, in this case a mixture of ground black pepper and coriander. It is important to pre-fry the mixture in a dry pan, then the pepper will lose its sharpness. Even during heat treatment, pepper and coriander will reveal their aroma, meat will acquire a more piquant taste.

Ingredients:

• beef tenderloin – 450 g;
• salt – 100 g;
• apple vinegar – 40 ml;
• sugar – 20 g;
• ground black pepper – 20 g;
• coriander – 20 g.

Cooking method:

1. Wash the tenderloin under running water, pat it with a paper towel, wrap it with a natural cloth and send it to “ripen” on the shelf of the refrigerator for two days.
2. After the allotted time, remove the tenderloin, sprinkle it with salt and sugar.
3. Transfer the meat to a flat dish or plate, put the oppression on top and send it to the refrigerator for another day.
4. After a day, drain the liquid, take it with dry gauze soaked in apple cider vinegar.
5. Fry black ground pepper with coriander in a dry frying pan..
6. Sprinkle the tenderloin with the mixture, fix the loop, cover with gauze and send to dry in a special dryer or in a well-ventilated area.
7. After a week, you can serve the balyk to the table.

Pork Balyk

• Time: 8 days.
• Servings Per Container: 20 Persons.
• Calorie content: 240 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

Since pork is a fatty variety of meat, then the balyk from it turns out to be high-calorie. According to this recipe, a neck is used, this part of the carcass is tender, well dried. Before use, it is better to warm the spiced mixture in a dry pan so that the spices and spices reveal their aroma. The recipe indicates the minimum number of spices, you can vary it to your liking.

Ingredients:

• pork (neck) – 1 kg;
• salt – 100 g;
• coriander – 20 g;
• ground black pepper – 20 g;
• paprika – 20 g;
• dried garlic – 20 g.

Cooking method:

1. Rinse the meat, wipe dry.
2. Roll the pork in salt, put it on a flat dish and put it under oppression on the refrigerator shelf for three days.
3. Turn meat over regularly to make it evenly salted.
4. Drain, blot the pork, rub with spices.
5. Wrap the neck with gauze or other thin, natural, pull the thread several times.
6. Hang in a warm, well-ventilated place for 5 days..

Pork at home with garlic and vodka

• Time: 8 days.
• Servings Per Container: 20 Persons.
• Calorie content: 245 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

Adding vodka during pickling meat gives it a special taste and helps salt penetrate deeper into the pulp. In the process of ripening, alcohol evaporates, so do not worry about its intoxicating effect. Garlic is also intended to give a spicy taste and aroma of meat pulp. You can cook balyk from meat at home in just 8 days. According to this technology, it is recommended to alternate drying places.

Ingredients:

• pork – 1 kg;
• vodka – 100 ml;
• salt – 70 g;
• coriander – 20 g;
• a mixture of peppers peas – 20 g;
• paprika – 20 g;
• ground chili – 20 g;
• dried garlic – 20 g;
• bay leaf – 3 pcs..

Cooking method:

1. Thoroughly strip the pork skewers.
2. Rinse meat under running water, pat dry with a towel to get rid of excess moisture.
3. Cut the pulp against the fibers into batch pieces.
4. Roll each piece in a little salt.
5. Transfer the meat slices into a suitable glass baking dish, fill with vodka.
6. Cover the top with a flat plate, then put the oppression and send on the shelf of the refrigerator for three days.
7. Turn the pieces daily so that the meat is evenly salted.
8. Remove the meat, rinse it from excess salt, pat it dry with a towel.
9. Break the bay leaf into a mortar, add peppercorns, coriander and grind, then add the remaining spices and mix well.
10. Rub salted pork with spicy mixture, wrap with a cotton cloth, pull with twine, make a loop and hang in a room in a dark place.
11. Hang meat on the balcony periodically.
12. Regularly alternate the place of drying.
13. Balyk will be ready in at least five days.

Quick pork bacon with cognac

• Time: 21 hours.
• Servings Per Container: 20 Persons.
• Calorie content: 144 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

On average, cooking a meat balyk requires at least a week. Using an oven, this process can be reduced to 21 hours. It is important to cut the meat into thin slices, let it marinate well and properly dry the pork in the oven. The recipe uses tenderloin, it is best suited for this dish. With a set of spices, you can experiment to your taste..

Ingredients:

• pork tenderloin – 1 kg;
• salt – 120 g;
• cognac – 70 ml;
• sugar – 50 g;
• ground red pepper – 5 g;
• paprika – 5 g.

Cooking method:

1. Rinse the tenderloin, cut into slices against fibers 2 centimeters wide.
2. Mix salt with sugar in a separate container.
3. Sprinkle plenty of slices with brandy, rub, then sprinkle with salt.
4. Cover with a towel or cling film and allow at least 15 hours.
5. Rinse the tenderloin under running water, wipe dry.
6. Preheat the oven to 80 degrees.
7. Lay the meat slices on a wire rack and let dry for 10 minutes.
8. Then turn off the fire in the oven and leave to reach for another hour.
9. Repeat this procedure 2 more times..
10. Lubricate cooled tenderloin with cognac or butter..
11. Mix paprika with red pepper, grate pork with this mixture and put on the shelf of the refrigerator for 2 hours, so that the pork is soaked in spices.

Veal

• Time: 22 days.
• Servings Per Container: 30 Persons.
• Calorie content: 93 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

It turns out very tender beef meat of veal. This type of meat is very tender, it has little fat, so the product is low-calorie. It can be used in the diet. Sweet pepper, ground ginger and fresh garlic are used as spices in this recipe. If desired, a little thyme, a mixture of Provencal herbs, hot red pepper can be added to this set.

Ingredients:

• veal – 1.5 kg;
• salt – 1 kg;
• paprika – 7 g;
• ground ginger – 7 g;
• garlic – 2 cloves.

Cooking method:

1. Divide a piece of veal into 4 parts.
2. Transfer slices into a deep bowl, add salt and put on the refrigerator shelf for five days.
3. On the sixth day, remove the veal from the refrigerator, rinse well with salt.
4. Dry the slices with a paper towel, wrap in several layers of gauze.
5. Put the wrapped meat on a flat plate, put the press and send it to the refrigerator shelf for another five days.
6. After the specified time, remove the cheesecloth, make a hole in each slice, stretch the twine and form loops.
7. Hang the veal in a room with good ventilation, cover with a cotton napkin.
8. On the sixth day, remove the veal, sprinkle with water, grate with chopped garlic and sprinkle with spicy mixture.
9. Put the slices in a food container and put on the refrigerator shelf for another week.

Chicken fillet

• Time: 22 days.
• Servings Per Container: 10 Persons.
• Calorie content: 116 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

You can cook a delicious balyk at home from chicken. The drying process for this recipe takes a lot of time, but the result is worth the wait. Balyk turns out to be very tender, literally fraught with language. Snack lovers can add red ground pepper to the spicy mixture and grate the fillet with it. These products blend perfectly together..

Ingredients:

• chicken fillet – 500 g;
• salt – 500 g;
• vodka – 50 ml;
• Provencal herbs – 10 g;
• ground black pepper – 2 g.

Cooking method:

1. Separately combine black ground pepper, Provencal herbs and salt, then add vodka and mix well.
2. Rinse chicken under running water, wipe dry.
3. Put half of the spicy mixture on the bottom of the plastic food container, lay the fillet on top, distribute the remaining mixture on it.
4. Wrap the container with cling film and send the meat to the shelf of the refrigerator for two days.
5. After a while, remove the fillet, rinse well, wipe dry with a towel.
6. Serve the finished dish in thinly sliced ​​slices..

Balyk in the slow cooker

• Time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 306 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: Easy.

With the advent of modern kitchen appliances, the preparation of many dishes has become much easier. An exception is not a balyk, which can be cooked using a slow cooker in just 3 hours. The meat is rich in taste and very aromatic, thanks to a large number of various spices. Such a dish will be a great snack on the festive table..

Ingredients:

• pork balyk – 1 kg;
• vegetable oil – 60 ml;
• dried basil – 40 g;
• soy sauce – 40 ml;
• walnuts – 40 g;
• prunes – 20 g;
• lemon juice – 10 ml;
• sugar – 5 g;
• dried ginger – 5 g;
• garlic – 1 head;
• salt to taste.

Cooking method:

1. Wash the pork, dry it, stuff with finely chopped garlic.
2. Separately mix basil, sugar, salt, ginger, then add butter, soy sauce and lemon juice, mix until smooth..
3. Transfer the meat to the marinade and leave for 2 hours.
4. Soak the prunes in hot water.
5. After a while, spread the food foil on the working surface (it can be in several layers), lay out the meat, lay the prunes on top and sprinkle everything with ground walnuts.
6. Wrap the meat tightly in foil, transfer it to the bowl of the multicooker and cook in the “Baking” mode for an hour and a half.
7. After a beep, check the meat is ready. If it is still solid, then put it to finish literally for 15 minutes.

Useful tips and tricks

To make your balyk the most delicious, you should strictly adhere to the cooking technology and take the advice of professional chefs:

1. It is undesirable to dry meat in the hot season, in this case, the likelihood that it will rot out increases. If you still decide to make a balyk in the summer, then in the room for drying meat there should be good air circulation (you can put a fan), the slices themselves must be covered with a cloth so that insects do not sit on it.
2. To keep the spices on jerky meat better, wipe it with water or a small amount of vegetable oil.
3. Cured meat should be stored on the shelves of the refrigerator, previously wrapped in cloth or paper. When using a plastic bag, it is likely that the meat will mold.
4. For salting and storage, it is better to use coarse sea salt, it better draws moisture and prevents rotting meat.
5. You can add smoked notes to the balik using liquid smoke, which can be found in many supermarkets.