Do you want to cook something delicious and unusual? I propose to make an original appetizer at home ¬- dried pork balyk. Read the step-by-step recipe with photos and watch the video recipe on how to do it.
A meat loaf is a delicacy with a specific taste, delicate texture and pleasant aroma. It can be cooked from any kind of meat: pork, beef, chicken, turkey, duck … An excellent balyk is obtained from pork, especially if you choose the pulp with a small layer of fat, then the delicacy will be more juicy. The technology for making pork balyk is quite simple. The recipe does not require scarce ingredients. The only negative is that you need to be patient, because jerky is made for a long time.
The most important thing in cooking balyk is quality meat, which is no more than a day old. Usually a tenderloin is used for balyk, it is quite tender, salt and spices penetrate well into it and a rather convenient shape of the piece. Any piece of carcass will do, though. The first step before air-drying is salting the piece to draw out the water as much as possible. For this, salt is used, which dries out the piece and gives the meat its taste. Coarse salt is usually used, but sea food is suitable.
See also how to cook pork balyk at home.
- Caloric content per 100 g - 85 kcal.
- Servings - 300-400 g
- Cooking time - 20 days
Ingredients:
- Pork (any part) - 600 g
- Salt - 500 g
- Ground black pepper - 1-2 tsp
Step-by-step cooking of dried pork balyk at home, recipe with photo:
1. Wash the meat under running water and dry with a paper towel.
2. Find a suitable salting container and pour half the salt into it.
3. Place a piece of pork on a layer of salt.
4. Sprinkle the remaining salt on the meat so that it is completely covered with no empty spots. Refrigerate pork for 10 hours. After this time, the meat will decrease in size, and liquid will form at the bottom of the vessel.
5. Wash the salted pork well to wash off all the salt and wipe it dry. The meat must be perfectly dry. To do this, you can leave it in the fresh air for a short time.
6. Take a thick cotton cloth or gauze folded several times. Pour some of the ground black pepper onto a piece of cloth.
7. Place a piece of pork on top of the pepper.
8. Sprinkle the remaining black pepper over the meat. Although, if desired, black pepper can be omitted. Also, the meat can be grated with any other spices, garlic, herbs, and so that they stay on the surface, grease the pork with a few drops of oil.
9. Wrap the meat in a cloth and hang in the air under a roof. The sun's rays should not fall on the product. Or put the pork in the refrigerator. It is undesirable to dry the balyk on the street in the hot season, otherwise the meat may rot.
Dried pork balyk at home will be ready in 20 days. Although you can already start tasting it after 10 days. The principle here is that the longer it crumbles, the denser it becomes. After a month, the meat will look like jamon or basturma. If you need to cook the balyk faster, then cut the tenderloin into several elongated pieces along the grain. Store the balyk in the refrigerator wrapped in cloth or paper.
See also a video recipe on how to cook dry-cured pork tenderloin.
