Do you like jerky cut into transparent thin slices, moderately salty and spicy, in combination with dry red wine? Prepare a jerky turkey according to the proposed step-by-step recipe with a photo. This is a real explosion of taste for real gourmets.
Having cooked a balyk at home at least once, you will make it not only for every feast, but also for your everyday meal. The appetizer can never be compared with the weedy store slices, sometimes salted and peppered. The meat turns out to be of the correct shape, more dense and, of course, the turkey is tastier than the chicken meat. This is a natural snack without harmful additives or preservatives. In addition, homemade products are much cheaper than their industrial counterparts.
You can dry any kind of meat - there are a great many ways and recipes. Today I will tell you how to cook dry-cured balyk from turkey fillets at home. Since the meat is not heat-treated, it is important to properly prepare it in order to kill possible microorganisms in it.
- Buy meat from trusted suppliers.
- Use only fresh meat.
- Before drying, it is imperative to carry out the salting process.
- Use sea salt, no coarse stone, otherwise it will be too salty. Sea salt dissolves more slowly and has the property of penetrating food as much as necessary.
Considering all the tips, you will get a delicious homemade balyk, which can not only be served as slices on the festive table. It is convenient to take it with you to a picnic to have a snack of cognac and make take-away sandwiches. In addition, it can be stored for a long time.
See also how to cook spiced turkey balyk in alcohol.
- Caloric content per 100 g - 261 kcal.
- Servings Per Container - 1 Turkey Fillet
- Cooking time - 10 days (240 hours)
Ingredients:
- Turkey fillet - 1 pc.
- Salt - the weight of the salt should be equal to the weight of the turkey
- Ground black pepper - a pinch
Step by step preparation of dry-cured balyk from turkey fillet, recipe with photo:
1. Wash the turkey fillet and dry well with a paper towel.
2. Take a convenient pickling pan that is the size of a piece of meat and sprinkle half of the salt on the bottom. Place the turkey fillets in the dish.
3. Fill the meat with the remaining salt. Make sure the meat is completely covered with salt.
4. Place the lid on the turkey and refrigerate for 10 hours to salt. During this time, the meat will decrease in volume and become denser, and liquid will form at the bottom of the dish.
5. Wash the turkey fillets under cold running water, rinsing well with all the salt.
6. Dry the meat with a paper towel and leave at room temperature for 20 minutes to dry completely. Then rub it with lightly ground black pepper. Although this is not necessary, but optional.
7. Wrap the meat with cotton cloth (gauze, linen) and refrigerate for 8-9 days, or hang in a cool, ventilated place. You can stand the turkey for a longer time: the longer, the denser the meat turns out. Store the finished dry-cured turkey fillet balyk in the refrigerator in a paper package.
See also a video recipe on how to cook a dried turkey in cognac.
