Balyk Meat: Cooking At Home | Food




Balyk Meat: Cooking at home

Balik in Turkic language means "a fish". It is smoked and then jerky. This dish is considered a delicacy and a snack made from very valuable fish and meat. Splitting of this sturgeon is perfect for the holiday table, or just as a snack.

Balyk Meat: Cooking at home

You will need:

- fatty meats (best to use pork neck) - 2 kg; - Salt - 90 grams or 2 tablespoons; - Sugar - 1 tablespoon; - Black pepper - 0.5 tsp; - Red pepper; - Soda - 0.5 tsp; - Cider vinegar - 4 tablespoons; - Coriander; - Ordinary vinegar 6% - 4 tablespoons.

Instruction sturgeon meat: Cooking at home

Step 1:

The recipe is simple sturgeon meat. You need to take a good fresh meat. It is better to use beef, forest bird or horse meat, pork tenderloin is also suitable, however, to see that the meat was not lived. The salt should be without coarse additives, iodine will not work, because it will give the meat a taste of iodine. And that was more flavorful salmon, coriander added to it can be a little fry.

Step 2:

Meat should be cut into slices along the fiber. Pieces have to turn about 6 centimeters in width and 20 centimeters in length. Meat special hammer to fight off both sides. Sprinkle each slice of apple cider vinegar and carefully rub the spices. Then, tightly put in a pot, and close the top plate and put it on some weight. Be sure to put the pot with the meat in the refrigerator. Pickle requires at least 12 hours.

Step 3:

For a time, until the meat will stand in the refrigerator, do not forget to mix it at least a couple of times, and after ram and flatten the load. This must be done to ensure that meat is properly marinated.

Step 4:

Now, when the meat is marinated, it must be rinsed in diluted vinegar (vinegar diluted with water in proportions of 1: 9), and surplus wring out. Then you need to hang pieces. Vyalitsya meat should be in a room that is well ventilated at a temperature of about 20 degrees, no more than that it does not zavetrilos. In winter, jerk meat is best, since no insects around, and the meat is not spoiled by a sharp temperature drop. Meat can be hung on a nylon thread or stainless steel hooks. The time it takes to make this dish, a couple of days. Here much depends on your taste and preferences, this time can be increased if necessary.