Pork balyk at home

Step-by-step cooking

1. Step 1:

   

   How to make pork balyk at home? Prepare the products. It is better to take pork from the soft part — tenderloin, carbonade, neck, shoulder blade. I used a pig's neck. Peel a piece of pulp from the films and veins. Wash it and dry it well with paper towels.

2. Step 2:

   

   Rub it thoroughly with a mixture of salt and sugar.

3. Step 3:

   

   Send the meat to a container, such as a saucepan or a large cup. You can sprinkle it with allspice a little.

4. Step 4:

   

   Cover the meat on top with a plate with a diameter smaller than a saucepan or cup.

5. Step 5:

   

   Build a press so that the meat is constantly under pressure. In my case, a small pumpkin served as a press. You can use a jar of water. Send the meat to the refrigerator for three days. Periodically check the pan, draining the resulting juice and turning the piece of meat on the other side.

6. Step 6:

   

   Prepare the seasonings. Mix in a small container a mixture of peppers, hops-suneli, coriander. You can also add your favorite spices if desired.

7. Step 7:

   

   Peel the garlic and pass it through the press.

9. Step 8:

   

   After three days, remove the piece of meat from the pan. Dry it well with paper towels or napkins.

10. Step 9:

    

    Rub the meat with garlic on all sides.

11. Step 10:

    

    Next, rub the piece with a mixture of seasonings, carefully, as if rubbing spices into the meat.

12. Step 11:

    

    Wrap the meat in cheesecloth, folded in 2-3 layers, or in a thin light cloth. Tie it on all sides with a thick thread or a tourniquet.

13. Step 12:

    

    Hang the bundle by the thread in a well-ventilated warm place for 5-9 days (depends on what temperature in the room and how ventilated it is. It is believed that the optimal temperature for cooking balyk is from 4 to 15 degrees Celsius). On the second day, check if the gauze has become wet from the juice. If this happens, then the balik needs to be wrapped in a new fabric. Also make sure that flies and other insects do not land on the gauze.

14. Step 13:

    

    In this recipe, the balyk was dried in the attic for 8 days.

15. Step 14:

    

    This was enough to make the meat dry on the outside, and soft inside, but not very moist. Cut the balyk into thin slices and serve to the table. Bon appetit!