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 the jerky of fish of large breeds: 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 feeling of 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 is 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 the 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. After five days, drain the resulting solution, rinse thoroughly each piece.
8. Put in a clean dish, fill with fresh cold water, and soak for 5 hours, regularly changing the water.
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 shelf for another day.
4. After a day, drain the liquid, take it with dry gauze soaked in apple cider vinegar.
5. In a dry frying pan, lightly fry black ground pepper with coriander.
6. Sprinkle the tenderloin with the mixture, fasten 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 designed to give a spicy taste and aroma of meat pulp. It is possible to 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 shank from the scallops.
2. Rinse the meat under running water, pat it dry with a towel to get rid of excess moisture.
3. Cut the pulp against the fibers into bite-sized pieces.
4. Roll each piece in a little salt.
5. Transfer the meat slices into a suitable glass baking dish, pour vodka.
6. Cover with a flat plate from above, then put oppression and send to the refrigerator shelf for three days.
7. Turn over the pieces daily so that the meat is evenly salted.
8. Remove the meat, rinse it from excess salt, pat it with a towel.
9. Break the bay leaf into the mortar, add peppercorns, coriander and grind, then add the remaining spices and mix well.
10. Rub the salted pork with a spicy mixture, wrap it with a cotton cloth, pull it with twine, make a loop and hang it in a room in a dark place.
11. Post 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 pieces against the fibers 2 centimeters wide.
2. Mix salt with sugar in a separate container.
3. Sprinkle generously with brandy, rub, then sprinkle with salt.
4. Cover with a towel or cling film and let stand for at least 15 hours.
5. Rinse the tenderloin under running water, wipe dry.
6. Preheat the oven to 80 degrees.
7. Spread 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 the cooled slices of the tenderloin with brandy or oil.
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.

• 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 the piece of veal into 4 parts.
2. Transfer the slices into a deep bowl, cover with 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. Spread the wrapped meat on a flat plate, put the press on and send it on the shelf of the refrigerator 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 them on the refrigerator shelf for another week.

• 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. Wash chicken fillet 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, spread 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 \u200b\u200bslices.

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. This 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 oil, 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 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.

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 the 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 dried meat better, it must be wiped 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.

Video

Balyk is salted-cured meat or fish. This dish is considered a delicacy and is served for the holidays. If your family has a fisherman, read how to cook a balyk of fish at home. Master this simple recipe, and on the table there will always be a delicious and healthy snack made from proven fresh ingredients.

Ingredients

Oily fish 1 kg Salt 150 grams Sugar 30 grams

• Servings Per Container:3
• Time for preparing:1 minute

Fish Balyk Recipe

What fish are balyks made of? There is no definite answer, it can be salmon or simpler river species. Usually use large and fairly fat carcasses. They are optimally salted, but do not dry out during the drying process. Fishermen recommend silver carp, it is ideal for cooking homemade delicacy.

The secret to success in cooking the balyk is compliance with the technology, then it will not be difficult to prepare a delicate delicacy from any source material.

The main stages of the technology:

1. Butchering fish.
2. Pickling.
3. Dried or cold smoked.
4. Storage.

Ingredients:

• oily fish;
• salt;
• sugar;
• favorite seasonings for fish.

150 g of salt and 30 g of sugar are taken per kilogram of fish.

Cooking:

• thoroughly clean the fish from scales and entrails, rinse well;
• cut off the head, tail and fins;
• cut the carcass along the ridge and carefully remove it, then cut it into pieces from 1.5 to 3 cm;
• mix salt with sugar and sprinkle pieces with this mixture;
• cover the container with oppression and put it in the cold for 4-6 days;
• when the salting is over, rinse each piece thoroughly, wrap with gauze and hang in a dark but well-ventilated place for 3-5 days.

Ready balyk can immediately be served to the table or left until the festive event.

How to store balyk from fish at home

To keep food fresh and safe, storage conditions and shelf life should be observed. They will differ depending on the method of preparation and other nuances. The salt used to make this dish is a natural preservative. But she will not be able to extend the shelf life of the product to infinity.

Keep the fresh balyk in the refrigerator by putting it in a sealed container or vacuum bag. This will eliminate odors and extend the shelf life.

Is it possible to freeze a fish balyk? Experts say that this method of long-term storage is possible subject to certain requirements.

How to freeze salted and dried fish:

• send to the freezer only fresh product;
• prepare a special container for freezing or vacuum bags;
• wipe the prepared pieces with a paper towel;
• place them in a container or bag, remove the air, carefully close and put it in the freezer;
• it is advisable not to extend the shelf life for more than six months;
• avoid re-freezing.

In the refrigerator, the balyk can be stored for up to a month. Then it begins to dry out and loses its taste.

I share the recipe for cooking beef balyk. It turns out a delicious snack, which is easy to cook and very tasty to eat. And the preparation time is not so long. Balyk is worth the wait!

I want to tell you how to make beef balyk at home. It’s simple: you won’t need much effort. The only remark: if you like dry balyk with a rich taste, then increase the period of salting in the refrigerator and drying in the fresh air by 2-3 days more than I indicated. Wish you luck!

Servings Per Container: 6-8

A very simple recipe for balyk beef home cooking step by step with a photo. Easy to cook at home in 3 days 23 hours. Contains only 318 kilocalories.

• Preparation time: 17 minutes
• Time for preparing: 3 days 23 h
• Calorie Count: 318 kilocalories
• Servings Per Container: 8 servings

• Complexity: Very simple recipe.
• National cuisine: home kitchen
• Type of dish: Snacks, Balyk

Twelve Serving Ingredients

• Beef tenderloin - 1 kg
• Salt - 700 Gram
• Cognac - 100 Milliliters
• Spices - To taste (I have bay leaf, thyme, basil, nutmeg and a mixture of peppers.)

Step cooking

1. Mix together all the dry spices and salt, mix. Next, add cognac and mix thoroughly again. The consistency should be like wet sand.
2. Wash the meat, dry it and rub with this mixture from all sides. Leave in the refrigerator for 14 hours under pressure, periodically turning over.
3. Then we hang the beam in a warm, but well-ventilated place for three to four days. Watch the cut: someone likes the Balyk drier, someone softer.
4. That's all! Cut into thin slices, cool and serve!

A simple recipe for beef balyk step by step with a photo.

In the classical sense, a balyk is a salted and air-ridged ridge of fish. However, we will cook beef balyk, which somehow reminds me (in form) of a real balyk.

Beef is cooked for about 10-12 days. To cook it at home is real and it turns out very tasty! You need to show your resourcefulness and make a camera-dryer from a cardboard box with ventilation holes. You can dry on a conventional central heating battery. My experiment was successful, try and you cook your beef balyk at home. Good luck and bon appetit!

Servings Per Container: 10

• National cuisine: Russian kitchen
• Type of dish: Billets, Snacks
• The complexity of the recipe: Simple recipe

• Preparation time: 19 minutes
• Time for preparing: 7 days 22 h
• Servings Per Container: 10 servings
• Calorie Count: 73 kilocalories

10 Serving Ingredients

• Beef Tenderloin - 450 Gram
• Salt - 4 Tbsp. spoons
• Sugar - 1 Tbsp. a spoon
• Ground black pepper - 1 Tbsp. a spoon
• Coriander - 1 Tbsp. a spoon
• Apple cider vinegar - 1-2 Tbsp. spoons

Step by step

1. We wash the beef tenderloin under running water, wipe it with a paper towel, wrap it in a cloth and send it to the lower shelf of the refrigerator for two days.
2. Sprinkle the meat with salt and sugar.
3. Then we send the meat for another day in the refrigerator under load.
4. After a day, drain the juice that stood out, wipe it with dry gauze moistened with vinegar. Then sprinkle with a mixture of black ground pepper and coriander fried in a dry pan.
5. We dry the meat in a home-made chamber - drying out of a cardboard box. It is very important to make holes so that air and a hook pass through which you can hang the meat.
6. We put a closed box covered with gauze on a regular central heating battery for one week.
7. After a week, the meat will dry twice or maybe three times.
8. Bon Appetit!

Under the balyk in the original is meant salted and then dried fish fillet. But recently they have also been called dried pork or beef tenderloin, which as a result of its appearance is as close as possible to a finished fish product, and in some regions it is called polendwitz.

In fact, pork balyk, no matter how it is called, is a real meat expensive delicacy, which can be significantly reduced by cooking it at home. Moreover, it will not be difficult to do this, it would be patience and a good recipe.

Ingredients:

• pork loin (slide) - 1.2 kg;
• coarse salt (not iodized) - 120-150 g;
• ground black and red pepper - to taste;
• ground coriander - to taste;
• ground red paprika - to taste.

Cooking

This recipe is completely simple and does not require special efforts and time-consuming. We select the elongated piece of pork hill (loin) without bone carefully on all sides in coarse salt, so that it completely covers all sections of meat and place the chunk in a suitable glass or enamel bowl. We put the load on top and put the meat on the shelf of the refrigerator for three days, periodically turning it over.

After the lapse of time, salted pork is well dried with napkins or a towel from moisture and rubbed on all sides with a mixture of spices, which we will prepare by mixing ground red and black pepper, coriander and sweet red paprika. We wrap the meat piece with a gauze cut, folded three times or with a clean cloth and tie it with twine. We hang the workpiece in a ventilated place under room conditions for about five to seven days, after which you can cut the balyk into thin portioned slices and enjoy.

Roasted pork balyk at home - recipe

Ingredients:

• pork loin (slide) - 0.9-1.1 kg;
• coarse salt (not iodized) - 70 g;
• granulated sugar - 10-15 g;
• cognac - 55 ml;
• garlic teeth - 4−5 pcs.;
• set of seasonings and spices for pork - 25 g.

Cooking

Initially, we prepare properly a piece of pork loin. To do this, we rinse it, dry it and dispose of all the films, and if any, from the seeds. After that we combine salt and granulated sugar with cognac, add garlic cloves peeled and squeezed out through a press, throw a set of aromatic spices and spices for pork and thoroughly rub the meat chunk obtained from the mixture on all sides. Now we place the meat in a suitable enameled or glass container, pour the remaining marinade on top and leave at room temperature, but at a temperature not exceeding twenty degrees, for a day. During this time, we turn the meat several times on another barrel.

After the lapse of time, we dry the pork, get rid of the garlic crumbs and salt residues, wrap it with a gauze cut, folded three or four times and rewind it tightly with twine. For drying, it is now necessary to suspend the workpiece in a ventilated place under room conditions. In an ordinary apartment, a place is suitable for this near the window or balcony (if temperature conditions allow).

We weaken the balyk depending on the thickness of the slice from four to twelve days, after which we wrap it with parchment paper and place it in the refrigerator for at least a day, where we continue to store it if necessary in the future.

If you have a smokehouse, you can cook smoked pork balyk at home by placing pork salted and dried at a temperature of 30 degrees during the day. We smoke the meat until it acquires a beautiful amber hue, and then hang it for further drying in a cool place for several days, wrapping the meat with gauze.