Balyk - dried turkey fillet

very unusual, a good delicacy, a good snack. The recipe for dried turkey fillet is very well suited for connoisseurs of meat delicacies. Thanks to a simple and successful recipe, you can achieve a great result.

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Ingredients for pickling 1 kg:

Brown Sugar

Table salt

Tarragon, tarragon

Marjoram

Thyme, thyme

to taste

Juniper berries

Vodka

300

Ingredients for fillet powder::

Tarragon, tarragon

Paprika

Cayenne pepper

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 12 % 2 g

Carbohydrates 76 % 13 g

190 kcal

GI: 54 / 0 / 46

Step-by-step cooking

Cooking time: 17 d

Step 1:
The process of cooking dried turkey fillet takes place in 2 stages. The first stage is marinating meat. At this stage, it is necessary to mix all the spices together. It is advisable to grind the juniper seeds in a mortar before this.
Step 2:
Put the fillet in a cellophane bag, which we can close with a lock or another way. Then we put all the spices inside the package.
Step 3:
Pour 300 ml of vodka into the same place. Mix everything together and leave in the refrigerator to marinate for five days.
Step 4:
At the second stage, the fillet is washed in running water and wiped with paper towels.
Step 5:
Mix the spices for the fillet powder as well. Rub a piece of meat with the resulting mixture and leave to dry for at least fifteen days. It is necessary to dry the meat so that it does not come into contact tightly with any surface. After the specified time, we will receive the finished product. Enjoy your meal!!!

This recipe can be used as a basis for a creative approach to the drying process. You can replace any spices of this recipe with those that suit your taste. For example, if you replace the use of vodka with gin, you can not use juniper. Since with the help of this drink you can achieve the taste of pine needles. Pepper is also used at your discretion and taste. If you like more peppery, you can add more pepper. The product will be ready within fifteen days. But dried meat is never overdue. As the drying period increases, it becomes harder and drier. Therefore, also choose the time according to your preferences. If you overdo it for more than a month, you will get a very solid product that many people also like. Turkey meat should not be used in principle. Both chicken breast and beef tenderloin are quite suitable. Also according to your taste. On my own behalf, I want to note that the meat is not too salty, so it can be consumed not only as a snack for beer, but also simply as a delicacy on the table. The recipe deserves attention. bon appetit!