Balyk - what it is and its beneficial properties, step-by-step recipes for preparing fish, beef or pork

What is balyk

In cooking, balyk is dried meat from 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 pieces of meat, otherwise it may spoil 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 flavor. 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 exposure to sunlight. Using this technology, you can prepare balyk from the pulp of pork, veal and chicken.

Beneficial features

During the process of drying fish, all useful substances are preserved. It is no secret that fish pulp is rich in vitamins and minerals. Below is a list of useful substances contained in fish balyk, calculated per 100 grams of product:

Vitamins:

• A – 0.058 mg;
• A (Retinol equivalent) – 58 mcg;
• B1 (Thiamin) – 0.04 mg;
• B2 (Riboflavin) – 0.1 mg;
• E (Tocopherol equivalent) – 2.4 mg;
• RR – 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.

Microelements:

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

Other useful 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 included in the diet of many diets and other weight loss programs. The delicacy replenishes the lack of nutrients in the body and satisfies the feeling of hunger well. It is worth noting that during heat treatment most vitamins are destroyed, while during drying they are preserved.

From fish

• Time: 8 days.
• Number of servings: 15 persons.
• Calorie content of the dish: 86 kcal/100 grams.
• Purpose: snack.
• 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 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 of the salmon family. According to the recipe, half a kilo of salt is used for 5 kg of fish; you can increase or decrease this amount based on taste preferences.

Ingredients:

• silver carp – 5 kg;
• salt – 500 g.

Cooking method:

1. Wash 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 entrails.
3. Rinse the fish thoroughly under cold water.
4. Cut crosswise into pieces 8-10 centimeters in size.
5. Rub all the pieces with salt, place them in layers in a glass or stainless steel bowl, and sprinkle each layer with salt as well.
6. Send the silver carp to marinate on the refrigerator shelf for 5 days.
7. After five days, drain the resulting solution and rinse each piece thoroughly.
8. Place in a clean bowl, fill with fresh cold water, and soak for 5 hours, changing the water regularly.
9. Next, hang each piece in the shade in the air or under a fan.
10. In two or three days the balyk will be ready.
11. Each piece should be wrapped in cling film and stored on refrigerator shelves.

Cooking carp balyk

We take fresh carp weighing more than 7 kg. Clean the fish from scales, open its abdomen, remove the entrails, thoroughly wipe the abdominal cavity, cut off the tail and head. Cut the carp carcass prepared in this way, separating the large bones and spine. Cut the resulting carcass into pieces 6-7 cm thick, wash with water, wipe with salt, place the pieces in a bowl with the skin side down. After this, dry salt it. Place a weight on top of the carp, cover with a lid and place in a cool place. Keep the salted fish for 5 to 7 days.

Soak the carp in water after salting to reduce the amount of salt. After the fish is wet, you need to let the water drain, tie the slices with twine and hang in a cool, well-ventilated place. To make the pieces shiny and smooth, they must be pressed. Three to four days after the start of wilting, put them under pressure, and then hang them up again. After about 10 - 15 days, the carp balyk is ready. Also, to improve the taste of balyk, before rubbing the pieces with salt, sprinkle them with sugar. Sprinkle layers of fish placed in enamel dishes with salt without sugar.

Beef at home

• Time: 10 days.
• Number of servings: 15 persons.
• Calorie content of the dish: 128 kcal/100 grams.
• Purpose: snack.
• Cuisine: Turkic.
• Difficulty: easy.

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

1. Rinse the tenderloin under running water, pat dry with a paper towel, wrap in a natural cloth and send to “ripen” on the refrigerator shelf for two days.
2. After the allotted time, remove the tenderloin and sprinkle it with salt and sugar.
3. Transfer the meat to a flat dish or plate, place pressure on top and place it on the refrigerator shelf for another day.
4. After a day, drain the liquid and remove it using dry gauze soaked in apple cider vinegar.
5. In a dry frying pan, lightly fry ground black pepper and coriander.
6. Sprinkle the resulting mixture onto the tenderloin, secure 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.
• Number of servings: 20 persons.
• Calorie content of the dish: 240 kcal/100 grams.
• Purpose: snack.
• Cuisine: Turkic.
• Difficulty: easy.

Since pork is a fatty meat, the balyk made from it is high in calories. This recipe uses the neck, this part of the carcass is tender and cures well. Before using, it is better to warm the spicy mixture a little in a dry frying pan so that the spices and herbs reveal their aroma. The recipe specifies a minimum amount of spices, you can vary it to your taste.

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 and wipe dry.
2. Roll the pork in salt, transfer to a flat dish and place under pressure on the refrigerator shelf for three days.
3. Turn the meat regularly to ensure it is evenly salted.
4. Drain the liquid, pat the pork dry, and rub with spices.
5. Wrap the neck with gauze or other thin natural material, and tie it several times with thread.
6. Hang in a warm, well-ventilated place for 5 days.

What is balyk made from?

Before preparing balyk, you need to choose the right type of meat and process it. Pork, chicken, fish, and beef have their own cooking secrets. It is important to follow all the nuances, as they will make the meat perfect.

Beef balyk

Beef balyk is similar in taste to basturma.

It turns out very fragrant even with a minimal set of spices. To make beef balyk you will need:

• salt;
• sugar;
• Apple vinegar;
• coriander;
• ground black pepper.

The proportions of ingredients depend on how much beef balyk should be made.

Which meat is most suitable

The most delicious beef balyk will come from tenderloin, rump or rump. These parts are devoid of excess fat. Also, when choosing, you should pay attention to what kind of life the animal led. In individuals deprived of physical activity, the muscle tissue is soft, which is ideal for preparing this dish.

Recipe

It takes about 10 days to make balyk from beef meat. The fillet is pre-ripened for two days in the refrigerator.

Recipe for balyk from a piece of 500 g. looks like that:

1. Mix 20 gr. salt and 100 gr. sugar and coat the meat on all sides.
2. Press the piece and send it to the ducks in the refrigerator.
3. Drain off the juice and wipe the fillet with gauze soaked in the bite.
4. Fry the pepper and coriander in a frying pan. This will remove excess pungency and make the spices more aromatic.
5. Roll the piece in the resulting mixture and hang it in the open air for a week to dry.

If you follow the technology, you can get a dish that will have incredible aroma and taste.

Pork balyk

Balyk made from pork meat is the most high-calorie, since pork is quite fatty. At the same time, the presence of a thin layer of fat will make the dish juicy. There are many cooking recipes, including some that involve baking, smoking or simply drying.

How to choose the right meat

To make pork balyk, you will need fresh meat. Frozen pieces are not suitable for cooking. The best option would be pork neck. Balyk from this part turns out to be the juiciest. A section along the ridge will also work, but it will come out drier.

Balyk recipe

To make a balyk from 1 kg. meat you need to take:

• 100 gr. salt;
• 20 gr. black pepper;
• 20 gr. coriander;
• 20 grams of dried paprika;
• 20 gr. dry garlic.

The washed meat is wiped dry and rolled in salt. After this, it is sent under pressure in the refrigerator for 3 days. During this period, it is periodically necessary to drain the resulting liquid and turn the meat over.

After 3 days, the pork balyk is rubbed with dry spices. After this, the product must be dried for 5 days.

Fish balyk

Fish balyk is a tribute to tradition. Initially, it was the dried fish fillet that amazed everyone with its taste. This dish has a special tenderness, a wonderful aroma, and the taste of fish balyk is rich and rich, which makes it a highlight of the table.

Which fish is most suitable for a delicacy?

To prepare balyk from fish, you should use fatty varieties. Previously, only beluga, chum salmon, and pink salmon were used for this purpose. Now the range of varieties used has been expanded. It is possible to make excellent dishes from carp, trout, salmon, pike, catfish, and pike perch. Balyk from these fish will turn out excellent if the carcass is at least 3 kg. It is best to make a dish from 5 kilogram individuals. It is also worth noting the mackerel balyk, which has won its rightful place among other fish species.

Delicious balyk recipe

Balyk is made from perfectly cleaned fish. It is worth cleaning the scales, removing the fins, spine and vertebrae. For a carcass of 5 kg. you need 500 gr. salt and 100 gr. Sahara. There is no need to use additional spices, but this can be done to enhance the taste.

After salting, the fish is sent under oppression for 3 days. The carcass is soaked for the next 5 hours. This procedure removes excess salt and spices. Then the fillet is dried, wrapped in gauze and dried for 20 hours.

If you add dill and garlic before drying, this will make the fish balyk more flavorful.

Chicken balyk

Balyk is made from chicken breast. The meat is processed with a minimal set of spices, but sharp, spicy notes can be added. Melting in your mouth, aromatic and tender - this is all chicken balyk.

Chicken recipe

The dish is prepared as quickly as possible. You can try it after two days, but if you need to get a drier product, it will take a little longer. To make balyk from chicken fillet weighing 500 g. have to take:

• salt – 100 gr.;
• black pepper – 2 gr.;
• vodka, wine or cognac – 50 ml;
• Provençal herbs or garlic depending on personal preference.

Chicken balyk is prepared very simply:

1. The meat is washed and wiped.
2. Alcohol is mixed with dry spices and salt. Half of this mixture is poured into a plastic container.
3. The fillet is placed on top and covered with the rest of the mixture.
4. The container is covered with film and placed in the refrigerator for 2 days.

Chicken balyk has a very refined and delicate taste. This product is one of the least caloric, which makes it possible to consume it even while on a diet.

Homemade pork with garlic and vodka

• Time: 8 days.
• Number of servings: 20 persons.
• Calorie content of the dish: 245 kcal/100 grams.
• Purpose: snack.
• Cuisine: Turkic.
• Difficulty: easy.

Adding vodka while marinating meat gives it a special taste and helps the salt penetrate deeper into the flesh. During the ripening process, the alcohol evaporates, so there is no need to worry about its intoxicating effect. Garlic is also intended to impart a piquant taste and aroma to the meat pulp. You can prepare balyk from meat at home in just 8 days. Using this technology, it is recommended to alternate drying places.

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Ingredients:

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

Cooking method:

1. Carefully clean the balyk part of the pork from any membranes.
2. Rinse the meat under running water and pat dry with a towel to remove excess moisture.
3. Cut the flesh against the grain into portions.
4. Roll each piece in a small amount of salt.
5. Place the meat slices into a glass baking dish of suitable size and fill with vodka.
6. Cover the top with a flat plate, then put it under pressure and place it on the refrigerator shelf for three days.
7. Turn the pieces daily to ensure the meat is evenly salted.
8. Remove the meat, rinse it from excess salt, and pat dry with a towel.
9. Break the bay leaf into a mortar, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
10. Rub the salted pork with the spicy mixture, wrap it in cotton cloth, tie it with twine, make a loop and hang it in a room in a dark place.
11. Periodically hang the meat on the balcony.
12. Rotate the drying area regularly.
13. The balyk will be ready in at least five days.

Cooking tips

• After drying the balyk for three days, remove and put the meat under pressure. The process will make the balyk smooth and shiny. Then hang the balyk to dry.
• Before salting, sprinkle the fish with sugar. Place the fish in an enamel container and sprinkle it with salt without sugar.
• The time for salting fish depends on the weight. In summer, salting increases to 14 days.
• When salting fish in brine or brine, you can add spices. Potatoes do not sink in a well-saturated solution.
• Against flies and wasps, cloth or gauze for wrapping balyk is soaked in vinegar.
• Turning on the fan will help dry the balyk faster.
• Use an enamel container. The best container for pickling is a wooden tub.
• Place the fish in a container with the meat facing up.
• Large fish are cut into pieces. Portioned pieces of fish for balyk are cut into two centimeters. If the pieces are thin, the balyk will dry out. If thick, it will sour in the middle.
• When you press the balyk with your finger, it is not pressed in, there is no moisture, and fat remains on the finger.
  Balyk is ready.
• You can cook balyk in the oven. After putting the fish in the oven, you need to leave the door ajar and turn on the ventilation above the oven. The balyk will take five to nine hours to prepare. Cooking time depends on the temperature and the size of the fish. The meat will turn yellowish - the balyk is ready.
• Good balyk is obtained from fish caught in the autumn.
• In summer you need to soak the fish less - the balyk is stored longer.
• During drying, the balyk has absorbed foreign odors; it can be cold smoked.
• You need to add black and allspice peas to the saline solution. Cloves and bay leaves will add piquancy to the balyk.
• Before salting fish, you need to sterilize the dishes.
• The readiness of the balyk is determined by mold. Over-salted balyk does not produce mold. Mold is removed with sunflower oil.

Quick pork balyk with cognac

• Time: 21 hours.
• Number of servings: 20 persons.
• Calorie content of the dish: 144 kcal/100 grams.
• Purpose: snack.
• Cuisine: Turkic.
• Difficulty: easy.

On average, it takes at least a week to prepare meat balyk. 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 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 suit 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 grain, 2 centimeters wide.
2. Mix salt and sugar in a separate container.
3. Sprinkle the slices generously with cognac, rub, then sprinkle with salt.
4. Cover with a towel or cling film and let sit for at least 15 hours.
5. Rinse the tenderloin pieces under running water and wipe dry.
6. Preheat the oven to 80 degrees.
7. Place the meat slices on a wire rack and let dry for 10 minutes.
8. Then turn off the heat in the oven and leave it for another hour.
9. Repeat this procedure 2 more times.
10. Brush cooled tenderloin pieces with cognac or butter.
11. Mix paprika with ground red pepper, rub the pork with this mixture and place on the refrigerator shelf for 2 hours so that the pork is soaked in spices.

How to make delicious balyk from pike perch at home?