How to make pork balyk at home?
Pork balyk is a type of dried meat and is easy to make at home. Such a hand-made preparation is a guarantee that the meat does not contain harmful additives and preservatives. At home, pork balyk is tasty both in a merely dried form and smoked in the smoke (cold) from fruit sawdust. This allows you to get a delicious snack with a delicious crust and delicate aroma.
Despite the fact that the house balyk matures (withers) for a long time, the result can not but rejoice. Pink pieces of pork, laid out on a plate, can act as decoration of any table. As practice shows, any preparation of meat and fish can be successfully cooked at home, the main thing is the presence of such a desire.
What is needed for this?
In order to make a balyk of pork at home, it is necessary to choose meat well. The correct choice would be brisket or pork neck. It is best to make this delicacy from fresh meat, because the thawed product has a distorted taste and gives a large amount of moisture.If you decide to choose steam pork, the best choice would be to hold it for a day or two in the refrigerator. Thanks to this, the finished product will be softer and more juicy, and will have a delicious aroma. The recipe for balyk from pork at home can be different, both with the use of dry salting and dipping into the pickle with or without various spices. If you use any spices, it will give the meat a specific taste and increase its shelf life.
Best for salting pork to use large sea or rock salt. This kind of its dissolves in the meat juice is not too fast, and the meat salted less. The time required for salting may vary, depending on the size of the piece. As a rule, for one kilogram of pork will be enough for about three days. In addition, you need to take into account the age of the pig - the meat of a young animal will be cooked faster.
How to cook pork balyk at home?
To do this, you need the following ingredients:
- 1 kg of pork;
- 100 grams of salt;
First of all, it is necessary to properly process and prepare a piece of meat.It is imperative to remove all the conductors and films, as well as, if desired, fat (you can leave it). Then cleaned pork should be rinsed under running water and dried, then rub with salt and lay in a prepared dish. A plastic bag fitted with a clasp is good for salting pork. It is convenient to salt the meat in it, because you can turn it over several times without getting your hands dirty.
How to cure meat?
After that, salted pork must be removed in a cold place, with a temperature not higher than 6 degrees. If you salt the meat in heat, there is a risk of developing dangerous bacteria. Balik pork at home during the preparation will let the juice, which is not necessary to merge. Pieces of meat required to turn several times a day. As soon as the balyk is salted, it should be dried with a clean towel and rubbed with a mixture of any spices to taste. For dried pork, such spices as fragrant and black pepper, coriander, marjoram, rosemary, cumin, bay leaf, chili pepper, paprika are well suited. In addition, ready-made spice mixtures for pork are commercially available, but they usually contain a lot of salt.
After sprinkling with spices, balyk should be wrapped with gauze to avoid weathering and dropping of spices. Above the gauze you need to wind the string (as on sausage loaves), making a loop at one end, on which the product can be hung. Home-made dried pork balyk should be dried for several days at room temperature, and then it should be placed in the refrigerator. You can do a little differently: place the meat near the hot battery for a couple of days, and then put it in the fridge. Until the final readiness of pork, it is better to withstand another 2-3 weeks, despite the fact that it is already possible to eat the product on the fifth day. If desired, you can dry it even longer - it only gets tastier.
You can cook pork balyk at home and in another way. For this you will need:
- 2 kg of pork loin or 1 kg of boneless meat;
- 100 ml of water;
- 6 grams of salt.
If you have purchased a piece of pork on the bone, you will have to do its preparation. It is necessary to separate the meat from the bones, holding the knife almost perpendicular.As soon as you cut the meat from the ribs, you need to carefully cut the spine. After that, the loin must be cleaned, remove excess fat. At the exit should get a neat piece of meat with a little layer of fat.
After that, using a syringe, brine is injected into the prepared pork at the rate of 100 ml per kilogram of meat, with a salt concentration of 6 grams per 100 ml of water. After that, the meat is placed in a prepared dish and pressed down with a heavy load. Then several times a day it is necessary to turn the meat.
After 3 days, the salted pork must be washed, tied with a strong linen thread, wiped with a clean natural cloth and hung up for drying. Initially, a balyk of pork at home, the photo of which is presented in the article, is placed indoors at a temperature of 25-30 degrees a day. After that, the meat should be left for further wilting in a cooler place or smoked in cold smoke on fruit sawdust. The product is ready for use in a few days.