How to make a balyk at home. Pork balyk at home

Pork balyk made from loin - part of the carcass, which is very tender and is considered a delicacy. Today this product can be bought in a store, and the assortment is quite large, but it is best to prepare it yourself at home.

How to choose?

Very important among huge variety choose high-quality pork balyk so that it does not harm the body. The first thing to check is the composition of the product. It should contain only natural ingredients: meat and spices. A substance such as sodium nitrite may also be present. It is necessary to maintain the color of the product. There is only one "but", this preservative can accumulate in the body, turning into a harmful toxin.

The surface must be dry, free of mucus, mold and any damage (see photo).
Give preference to a tight and elastic version.
Look at the color of the fat, it should be white with a slight pink tint. Presence yellow color- this is a symbol of improper storage and old age of the product.
Look at the cut of the pork balyk, there should be no moisture droplets on it, otherwise you can be sure of a violation of the cooking technology.

If possible, ask the seller to try pork balyk. The product should be free of foreign smell and taste. Availability bright aroma smoking is a sign that the producer is trying to hide the poor quality of the meat.

If you buy pork balyk in packaging, then make sure that it is complete and check for the labeling, as well as information about the manufacturer, the date of final sale and the storage method.

Cooking use

Pork balyk is often used in cooking as self snack... It is also used in recipes. various salads, first and second courses. Balyk slices are also used for sandwiches. Original spicy scent will help to achieve spicy aroma and the taste of the final dish.

Cooking pork balyk at home

If you want to be confident in the quality of the product, then it is best to cook balyk at home. There are a large number of recipes on how to make such a meat delicacy with your own hands. We propose to consider one of them.

So, for cooking balyk, it is best to buy a pork neck. The fatter it is, the juicier the product will be. To cook balyk at home, in addition to pork neck, you need to take 1.5 kg of pork, 4 cloves of garlic, 1 teaspoon of ginger and the same nutmeg as well as salt and pepper.

Take a piece of meat, sprinkle it with spices and leave to marinate in the refrigerator overnight. Take a roasting sleeve, put the meat in it and tie it well. It is necessary to cook balyk in the oven for 1.5 hours at a temperature of about 170 degrees. 10 minutes before the end of the cooking process, it is worth cutting the bag and squeezing the garlic onto the meat. After cooking, you need to leave the balyk in the oven for 15 minutes.

To eat pork balyk cooked at home is already cold.

Harm of pork balyk and contraindications

Pork balyk can be harmful if consumed in too much, as it can cause weight gain. It should be borne in mind that often unscrupulous manufacturers add soy and some not entirely useful food additives to the product, which can cause various diseases.

At daily use pork balyk can provoke the development of diseases of the stomach, liver and pancreas.

Contraindications to the use of such meat delicacy have those people who adhere to diet food, as well as in people with an individual intolerance to such a product.

Pork balyk

Pork balyk good alternative any sausage and purchased, smoked and dry-cured meat. Pork balyk is suitable not only for sandwiches, but will also be delicious and a beautiful snack on the festive table.
At first glance, it may seem that cooking at home is very difficult, but it is not. You don't have to spend a lot of time and effort. The only thing is that the process of preparing dry-cured meat itself takes a lot of time. The meat is marinated for two days and only then it is cured for at least one week.

Pork balyk at home prepared in two ways:

Rub the meat with salt, pepper and leave to marinate for two days. Then it is wrapped in gauze and hung in a cool, well-ventilated room for two weeks.
The meat is also rubbed with a mixture of salt, pepper and spices, marinated for two days, and then wrapped in cheesecloth and refrigerated for one week.

To prepare pork balyk, soft, boneless pork is used: boneless,. You need to choose not very thick meat pieces. This recipe can be used to make balyk from beef.

Pork balyk recipe at home

Pork tenderloin - 1 piece
Salt - tablespoons
Coriander - 1 teaspoon
Pepper mixture - 2 teaspoons
Ginger - 1 teaspoon
Nutmeg - 1 teaspoon

How to cook balyk at home

Wash the pork tenderloin, remove excess fat and all the films. Blot with a paper towel.

Combine salt and spices and grate the meat on all sides. Place the meat in the tray, squeeze it a little along the length, and leave it at room temperature for 2 days. It is not necessary to seal it tightly, just cover it with a lid. While the meat is marinated, it must be turned over several times, say 3-4 times a day. The liquid that will form must be drained.

On the third day, blot the meat again with paper towels. Wrap in clean cheesecloth, in 3-4 layers, put on a plate (in any flat dish). Put it in the refrigerator. Dry the meat for a week.

Turn the meat over once a day and see if the gauze is wet, remove the meat from it, pat it dry with towels and wrap it in new gauze.
How to store balyk
Store the finished meat balyk, wrapped in gauze or paper towel, in the refrigerator.

A delicacy called balyk is very easy to prepare 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 it with you as a snack. The delicacy will become a real decoration of a festive or everyday table. Prepare balyk from your favorite type of meat, based on taste preferences, please yourself and your loved ones.

What is balyk

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

It draws out moisture well and saturates the pulp with taste. After this procedure, the pulp is rubbed with spices and herbs, if necessary according to the recipe, and sent to dry. It is advisable to do this outdoors and always in the shade, avoiding sunlight. Using this technology, you can cook balyk from pork, veal and chicken pulp.

Beneficial features

In the process of drying fish, all useful material... It is no secret that fish pulp is rich in vitamins and minerals. Below is a list of useful substances that are contained in 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 dietary product nutrition, in its composition there is not a single gram of carbohydrates, only proteins and healthy fats... It is included in the diet of many diets and other weight management programs. Delicacy makes up for the lack nutrients in the body, it satisfies the feeling of hunger well. It should be noted that during heat treatment, most of the vitamins are destroyed, while during the drying process they are retained.

Balyk recipes

Today there are many recipes for this delicacy. Making fish balyk at home will not be difficult, as well as from other types of meat. The main thing is to strictly adhere to the cooking technology and wait for the moment when the pulp is well dried, and it can be eaten without harm to health. Choose the recipe that's perfect for you. taste.

From fish

Time: 8 days.
Servings Per Container: 15 Persons.
Calorie content of the dish: 86 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

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

Ingredients:

silver carp - 5 kg;
salt - 500 g.

Cooking method:

Rinse the fish, cut it off 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.
Remove the spine, take out the insides.
Rinse the fish thoroughly under cold water.
Cut across into 8-10 cm pieces.
Rub all the pieces with salt, put them in layers in a glass or stainless steel dish, sprinkle each layer with salt.
Send the silver carp to marinate on the refrigerator shelf for 5 days.
After five days, drain the resulting solution, rinse each piece thoroughly.
Transfer to a clean bowl, fill with fresh cold water, and soak for 5 hours, changing the water regularly.
Then hang each piece in the shade in the air or under a fan.
In two or three days, the balyk will be ready.
Each piece should be wrapped cling film and store on refrigerator shelves.

Beef at home

Time: 10 days.
Servings Per Container: 15 Persons.
Calorie content of the dish: 128 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

Beef balyk turns out to be tasty; in structure it resembles another delicacy called basturma. Spices give a special taste, in this case it is a mixture of black ground pepper and coriander. It is important to pre-fry the mixture in a dry frying pan, then the pepper will lose its excessive sharpness. Even during heat treatment, pepper and coriander will reveal their aroma, the meat will acquire more spicy taste.

Ingredients:

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

Cooking method:

Rinse the tenderloin under running water, pat dry with a paper towel, wrap natural fabric and send "to mature" on the shelf of the refrigerator for two days.
After the allotted time, take out the tenderloin, sprinkle it with salt and sugar.
Transfer the meat to a flat dish or plate, place the oppression on top and send it to the refrigerator shelf for another day.
After a day, drain the liquid, take it out with dry gauze moistened with apple cider vinegar.
In a dry skillet, lightly brown the black ground pepper with coriander.
Sprinkle the tenderloin with the mixture, fasten the loop, cover with gauze and send to dry in a special drying room or in a well-ventilated room.
After a week, you can serve balyk to the table.

Pork balyk

Time: 8 days.
Servings Per Container: 20 Persons.
Calorie content of the dish: 240 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

Since pork is fatty grade meat, then balyk from it turns out to be high-calorie. By this recipe a neck is used, this part of the carcass is delicate, withers well. Before using the spice mixture, it is better to warm it up a little in a dry frying pan so that the spices and spices reveal their aroma. The recipe states minimal amount 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:

Rinse the meat, wipe dry.
Dip the pork in salt, transfer it to a flat dish and place it under pressure on the refrigerator shelf for three days.
Turn the meat regularly so that it is evenly salted.
Drain the liquid, blot the pork, rub with spices.
Wrap the neck with gauze or other thin natural gauze, pull it several times with thread.
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 of the dish: 245 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

Adding vodka while marinating meat gives it special taste and helps the salt penetrate deeper into the pulp. Alcohol evaporates as it ripens, so don't worry about its intoxicating effect. Garlic is also intended to impart a piquant taste and aroma to the meat pulp. You can cook balyk from meat at home in just 8 days. Using 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 and peas - 20 g;
paprika - 20 g;
ground chili - 20 g;
dried garlic - 20 g;
Bay leaf- 3 pcs.

Cooking method:

Thoroughly strip the balykovy part of the pork from the films.
Rinse the meat under running water, pat dry with a towel to get rid of excess moisture.
Slice the pulp against the fibers into portions.
Dip each piece in a little salt.
Transfer the meat slices to a suitable size glass form for baking, fill with vodka.
Cover with a flat plate on top, then put oppression and send it to the refrigerator shelf for three days.
Turn the pieces daily to keep the meat evenly salted.
Take out the meat, rinse it from excess salt, pat it dry with a towel.
Break a bay leaf into a mortar, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
Rub the salted pork with the spice mixture, wrap in cotton, pull with twine, make a loop, and hang in a room in a dark place.
Hang meat on the balcony from time to time.
Alternate the drying site regularly.
Balyk will be ready in at least five days.

Fast pork balyk with cognac

Time: 21 hours.
Servings Per Container: 20 Persons.
Calorie content of the dish: 144 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

On average, it takes at least a week to prepare a meat balyk. Using oven this process can be shortened to 21 hours. It is important to cut the meat into thin slices, let it marinate well and dry the pork properly in the oven. The recipe uses tenderloin, it is best suited for this dish. You can experiment with a set of spices 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:

Rinse the tenderloin, cut into 2 centimeters wide against the grain.
Mix salt and sugar in a separate container.
Sprinkle generously on the cognac slices, rub, then sprinkle with salt.
Cover with a towel or cling film and stand for at least 15 hours.
Rinse the tenderloin pieces under running water and pat dry.
Preheat oven to 80 degrees.
Arrange the meat slices on a wire rack and leave to dry for 10 minutes.
Then turn off the heat in the oven and leave to rise for another hour.
Repeat this procedure 2 more times.
Brush the cooled tenderloin with cognac or butter.
Mix the paprika with red ground pepper, rub the pork with this mixture and send it to the refrigerator shelf for 2 hours to soak the pork with spices.

Time: 22 days.
Servings Per Container: 30 Persons.
Calorie content of the dish: 93 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

Veal balyk turns out to be very tender. This type of meat is very tender, there is little fat in it, so the product is low in calories. It can be used in the diet of the diet. In this recipe, sweet paprika is used as a spice, ground ginger and fresh garlic... If desired, you can add a little thyme, a mixture of Provencal herbs, hot red pepper to this set.

Ingredients:

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

Cooking method:

Divide the piece of veal into 4 pieces.
Transfer the slices to a deep bowl, cover with salt and place on the refrigerator shelf for five days.
On the sixth day, remove the veal from the refrigerator, rinse well from salt.
Dry the slices with a paper towel, wrap with several layers of gauze.
Spread the wrapped meat on a flat plate, put a press on and send it to the refrigerator shelf for another five days.
After the specified time, remove the gauze, make a hole in each slice, stretch the string and form loops.
Hang the veal in a well ventilated area, cover with a cotton towel.
On the sixth day, remove the veal, sprinkle with water, rub with chopped garlic and sprinkle with a spicy mixture.
Transfer the slices to a food container and place them on the refrigerator shelf for another week.

Time: 22 days.
Servings Per Container: 10 Persons.
Calorie content of the dish: 116 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

You can also cook delicious balyk at home from chicken fillet. The drying process for this recipe takes a long time, but the result is worth the wait. Balyk turns out to be very tender, literally conceals on the tongue. Lovers hot snacks can add ground red pepper to the spicy mixture and grate the fillet with it. These products go well with each other.

Ingredients:

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

Cooking method:

Separately combine ground black pepper, Provencal herbs and salt, then add vodka and mix well.
Chicken fillet rinse under running water, wipe dry.
Place half of the spice mixture on the bottom of a plastic food container, place the fillet on top, and spread the remaining mixture on it.
Wrap the container with cling film and send the meat to the refrigerator shelf for two days.
After a while, remove the fillet, rinse well, wipe dry with a towel.
Ready dish serve in thinly sliced slices.

Balyk in a multicooker

Time: 3 hours.
Servings Per Container: 6 Persons.
Calorie content of the dish: 306 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Turkic.
Difficulty: easy.

With the advent of modern kitchen appliances, preparing many dishes has become much easier. Balyk, which can be cooked using a multicooker in just 3 hours, is no exception. The meat turns out to be rich in taste and very aromatic, thanks to a large number various spices. Such a dish will become 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:

Rinse the pork, dry, sprinkle with finely chopped garlic.
Mix the basil, sugar, salt, ginger separately, then add the oil, soy sauce and lemon juice, stir until smooth.
Transfer the meat to the marinade and leave for 2 hours.
Soak prunes in hot water.
After a while on the work surface, spread food foil(you can in several layers), lay out the meat, put the prunes on top and sprinkle everything with ground walnuts.
Wrap the meat tightly in foil, transfer to the multicooker bowl and cook in the "Bake" mode for an hour and a half.
After the beep, check that the meat is cooked. If it is still hard, then let it wait for literally 15 minutes.

To make your balyk the most delicious, you should strictly adhere to the cooking technology and use the tips professional chefs:

It is undesirable to dry meat in the hot season, in this case, the likelihood increases that it will go bad. If you nevertheless decide to make a balyk in the summer, then there should be good air circulation in the meat drying room (you can put a fan), the slices themselves must be covered with a cloth so that insects do not settle on it.
In order for the spices on jerky meat to hold better, it must be wiped off with water or a small amount vegetable oil.
It is necessary to store jerky on the shelves of the refrigerator, previously wrapped in cloth or paper. If you use a plastic bag, chances are good that the meat will become moldy.
For salting and storage, it is better to use coarse sea salt, it draws out moisture better and prevents meat from rotting.
You can add smoked notes to the balyk using liquid smoke, it can be found in many supermarkets.

Video

The word "balyk", familiar to everyone, which is usually used to denote a meat delicacy, originally had a completely different origin. This was the name of the backs of valuable fish species, which were salted and then dried.

Meat balyk - polandvitsa, is traditional dish Polish and Belarusian cuisine... Now this appetizer is prepared from different varieties meat and poultry, and you can buy it in any supermarket.

But there is no need to overpay. In addition, having prepared a dish at home, you can be completely sure that it does not contain any preservatives and harmful additives... And we will definitely tell you how to do this.

Original delicacy

Most often, pork is used for balyk. For beautiful marbled chunks, opt for a grease-streaked neck, or for those who prefer a drier consistency, opt for a tenderloin. In this case, the finished dish will have an even structure and a beautiful mother-of-pearl cut.

You will need the following products for it:

pork - 1 kg;
salt - 600 g;
spices: ground black pepper, marjoram, paprika, mustard seeds.

First of all, you need to prepare a mixture in which the meat will be marinated. To do this, mix the seasonings with salt. If you want the dish to be more juicy, you can pour in a little brandy.

Rinse the meat well and pat dry with paper towels.

Rub the tenderloin with the prepared mixture, wrap it in parchment and put it in the refrigerator for a day. During this time, a certain amount of juice should be released, which will need to be removed.

Pork balik will cook very quickly. The product will be ready for use in 14-15 hours. If you notice that there is still a lot of moisture in it, you can thread a rope and hang an appetizing piece for several days in a ventilated area. So it will stick a little and dry out.

Pork in foil

If you prefer thermally processed meat, then you will come to the rescue next recipe... For him, apart from pork tenderloin you will need:

mustard - 1 tablespoon;
honey - 1 tablespoon;
garlic - 3-4 teeth;
seasonings.

Spread the washed and dried meat evenly with honey and spices, and leave to marinate for 5-6 hours. After that, rub generously with mustard and, crushed with a rolling pin, garlic, wrap in foil. Bake in the oven for an hour. A few minutes before the end, open the foil for a delicious crust.

As a result, you will get great dish which can be served both hot and cold.

Dry-cured

You can also cook balyk from beef. But it is worth considering that it will take longer. To make the meat as soft as possible, it is better to choose sirloin, sirloin or rump. They have the least amount of connective tissue that makes it tough.

In Italy, dry-cured ham is called "bresaola". It is beneficial in that it contains a small amount of calories, as well as such beneficial substances as zinc and iron. Such a product is excellent even for diet food. It is quite possible to cook a similar dish yourself, adhering to the terms of aging (maturation) of the meat.

Take:

beef - 1.5 kg;
salt - 1 kg;
ginger, paprika - ½ tsp;
garlic - 4-5 teeth.

Sprinkle the washed piece of beef with salt, place in a deep container and refrigerate for 4-5 days. The juice that will stand out during this period must be drained. Do not forget to turn the piece periodically as well. After 5 days, remove the beef and wash thoroughly to remove salt.

Wrap with a clean piece of cheesecloth, place in a saucepan under a press and refrigerate for another 2 days. After that, roll the semi-finished product in seasonings and garlic, thread it and hang it to dry for a few more days.

Delicate dry-cured beef tenderloin can be served as a snack with olive oil and lemon, make original rolls out of it, cut into thin slices, and also use for pizza and salads.

From a bird

More a budget option- chicken balyk. But the low price is not its only plus. Poultry meat literally melts in the mouth as a result of cooking. Let's find out how to make such a snack. You will need:

chicken fillet - 500-600 g;
large sea salt- 200 g;
spices;
a mixture of peppers;
Bay leaf;
cognac or vodka - 50 g.

Combine salt with herbs, pepper mixture and bay leaf. Add vodka or cognac. Wash and dry the fillets. Pour a layer of spices on the bottom of the container, place the fillet and sprinkle it liberally on top. Close with a tight lid and refrigerate for 12 hours. After that, take out, rinse well, wrap in parchment or gauze, and keep in the cold for another 12-24 hours.

A loaf of meat and poultry can be kept quite long time... And if you are going to use it for other dishes, then you can put it in the freezer. This will not spoil the food and will be easier to cut into thin slices.

And now we offer you two simple recipes that will help diversify your daily menu and will become a decoration of the festive table.

Carpaccio with sauce

Do not be intimidated by the "overseas" name. In fact, underneath is the usual thin slicing of fresh beef that is seasoned original sauce... And you can make a similar delicacy with your own hand, but from a dry-cured product.

You will need:

dry-cured beef fillet - 200 g;
parmesan - 100 g;
arugula.

For refueling:

lemon juice - 3 tablespoons;
balsamic vinegar - 2 tablespoons;
olive oil - 5 tablespoons;
mustard - ¼ tsp

Cut the balik and parmesan into thin slices. Place the meat on a plate with an overlap, spread the slices of cheese on top and pour over the sauce. For it, mix lemon juice with vinegar, oil and mustard, and mix thoroughly. Serve immediately after cooking.

Italian temptation

This salad will appeal to lovers of light snacks. It goes well with main dishes and will not leave a feeling of heaviness in the stomach.

It will require the following products:

beef balyk - 150 g;
tomatoes - 2 pcs. (cherry - 5 pcs.);
feta cheese - 100 g;
arugula;
iceberg lettuce;
lemon;
olive oil;
rosemary.

Tear the iceberg into small pieces and put in a salad bowl. Chop the rosemary in the same way, add salt, add a little oil and lemon juice, crush, add to the iceberg.

Cut the tomatoes into large wedges or halves if they are cherry tomatoes. Place in a salad bowl, add thinly sliced beef strips, diced feta cheese and arugula. Drizzle with a little oil, add a pinch of salt and stir.

Tender, salted meat is a great alternative to the usual sausages and a wonderful product for cutting to festive table... And by drying it a little more during the cooking process, you will get excellent homemade snack to beer for get-togethers with friends. Bon Appetit!

Beef balyk is a meat delicacy made from meat, first salted and then air-dried. As a rule, for these purposes, 1st grade beef is used, which is characterized by a minimum content of fat and connective tissues. The specific manufacturing technology gives it delicate consistency and attractive original taste and aroma.

Manufacturing

Meat taken from those parts of the carcass of cattle that were subjected to minimal physical exertion during the life of the animal is best suited for making balyk. This feature determines the minimum content of coarse connective and muscle tissues in them, as well as the presence small amount fat. Such parts include sirloin (tenderloin), sirloin, tenderloin, rump.

Depending on the weight, the meat is salted for 3-5 days, and then wiped off with a paper towel and sprinkled with various spices and seasonings. In most cases, these are garlic, coriander, black pepper and paprika. Next, the meat is wrapped in several layers of thin cotton cloth and tied with threads or a thin rope, and then left on outdoors or in a well-ventilated room suspended for 4-7 days at a temperature of 15 to 20 degrees Celsius.

Calorie content

100 grams of beef balyk contains about 190 kcal.

Composition

The chemical composition of beef balyk is characterized by increased content proteins, fats, ash, vitamins (B3, B4, B5, B6, B9, B12, K), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper, zinc, selenium).

How to cook

As a ready-to-eat meat delicacy, beef balyk is most often used as cold appetizer served as additional dish... Nevertheless, its original organoleptic qualities have made it quite popular in cooking. As a rule, beef balyk is used in the preparation of various salads, as well as some types of pizza. Moreover, this meat product can often be found in many fried, boiled and stewed hot dishes from vegetables and pasta... At the same time, it is recommended to add beef balyk at the very end of the cooking process. This is due to the fact that long-term heat treatment will make it unnecessarily dry and hard.

How to serve

Beef loaf is served cut into thin slices form, as a rule, together with sweet and sour or hot sauces, and bakery products.

What is combined with

Beef loaf goes well with most vegetables (potatoes, cabbage, legumes), cereals, pasta and bakery products, dairy products, mushrooms, soft and low-alcohol cold and hot drinks.

How to choose

The main factor in choosing beef balyk is appearance this meat delicacy. Pay attention to the absence of any damage on its surface, including stains and mildew. In addition, the quality of beef balyk can be determined by its cut. The main signs of its presence are uniform color, dense texture and the absence of gray spots.

Storage

Store the beef loaf in the refrigerator by placing it in a perforated plastic bag and separating it from other foods. As such, this meat product will remain edible for 7-15 days.

Beneficial features

Due to the manufacturing technology, which does not provide for prolonged thermal exposure, beef balyk is distinguished by an increased content of various biologically active substances, one way or another, positively affecting human health. Nevertheless, beneficial features of this meat delicacy appear only when consumed in moderation. In particular, beef balyk stimulates the processes of metabolism, hematopoiesis, the formation of bone and muscle tissues, cholesterol metabolism and hormonal activity, reduces nervous irritability, has an immunostimulating, anti-inflammatory and wound healing effect. In addition, this meat product will be a good help with significant physical activity, providing a more intensive recovery after them.

Restrictions on use

Individual intolerance, liver disease, ulcers, pancreatitis, gastritis. When consumed in excessive amounts - impairment of performance gastrointestinal tract, increasing the risk of occurrence and development of diseases of cardio-vascular system, acceleration of aging processes.