The name "balyk" traditionally means a fish dish prepared by salting and drying. Recently, however, manufacturers have often called balyk a meat dish, which is made on the same principle. Today on the shelves you can find balyk from chicken, turkey and, of course, pork. Experts assure that buying ready-made jerky is not necessary at all. To make such a product at home is not so difficult.

How to cook beef meat

Most often, balyk is made from pork. And this is not surprising, because pork is softer and juicier than beef, in addition, it has a very delicate taste.

Meat balyk recipe

To prepare a meat balyk you will need:

• pork - 2 kg
• table salt - 6 tablespoons
• sugar - 1 tablespoon
• ground black pepper - 2 tsp
• caraway seeds - 2 tsp
• marjoram - 2 tsp
• peppercorns - 2 tsp
• mustard seeds - 4 tsp

To cook a balyk, it is better to take meat in a whole piece. Ideal if it is fillet or loin

First, rinse and dry the meat well with a clean, dry towel or paper towel. Then rub the slice with salt, pepper and sugar on both sides. Put it in a pan and put it in a cold place (for example, a refrigerator) for 5 days for pickling.

In the process, juice will be released, which must be drained. The meat itself should not lie motionless all five days, be sure to turn it over. When the meat is salted, remove it and hang it in a cool place where there is a draft for 5 days. After 5 days, treat the pork with spices and refrigerate it. And that’s it, the balyk is ready to eat.

The process can be accelerated if you cook the meat balyk in the oven. For it, you need only the highest grade meat, as fresh as possible. It is best to choose a pig’s neck, as it is fatter, and therefore juicy.

The composition of such a dish should include the following ingredients:

• meat - 1 kg
• garlic - a few cloves
• carrots - 1 pc.
• lard - 1 piece
• mayonnaise
• salt, pepper to taste

Before cooking, marinate the meat. To get a tasty balyk, it is necessary that the meat is well saturated with spices. Therefore, carefully rub a piece of pork with salt and pepper.

But don't overdo it. The meat should first of all have its own pronounced taste, and not various seasonings and additives

To your attention - a classic step-by-step recipe with a photo of making a dried pork balyk at home. Of course, you will have to have a little patience, but the final result will exceed all expectations! Video recipe.

Meat balyk is a delicacy that has a delicate texture, a specific taste and a pleasant aroma. By balyk is meant salted and then jerky. It is possible to cook a dried balyk at home from any meat: pork, beef, chicken, duck, turkey ... An excellent balyk from pork tenderloin is excellent. The result of the balyk in its appearance is as similar as possible to a finished industrial product, which is a real meat and expensive delicacy. And cooking it at home significantly reduces the cost of a snack. Moreover, to do this is not at all difficult, the main thing is patience, because the recipe requires a fair amount of time, or even days. It turns out the meat is very tender, beautiful color and with a wonderful aroma.

In addition, a dry-cured pork balyk prepared at home - 100% certainty that the product is natural and of high quality. Since the whole cooking process is personally controlled by the cook! For the recipe, you do not have to choose a pork tenderloin. If you want to get the delicacy more juicy, then take the flesh or neck with a small layer of fat. Cutting from them will be fatty streaks, and from the tenderloin with a perfect cut, without fatty layers and with pearly overflow. I note that according to this recipe it is possible to cook not only meat, but also the backs of large fish, like beluga, chum, pink salmon, etc.

• Calorie content per 100 g - 95 kcal.
• Servings Per Container - during drying, the meat will dry by 25-30% of the original weight
• Cooking time - 10-15 days

Ingredients:

• Pork tenderloin - 500 g
• Salt - 500 g
• Ground black pepper - 1 tbsp.

  Step-by-step preparation of dry-dried pork balyk at home, recipe with photo:

1. Pour half a serving of salt into the salting dish and smooth it with an even layer.

2. Wash the meat and dry well with a paper towel. Put it in a container of salt and sprinkle with the remaining salt so that the piece is evenly coated on all sides.

3. Cover the pan with a lid and put the pork in the refrigerator for 12-15 hours. During this time, their juice will stand out, and the piece itself will become denser and tougher.

4. Wash the meat under running water, washing off all the salt well.

5. Dry thoroughly with a paper towel.

6. Leave it to lie down a little in the fresh air so that it dries well. Then lightly coat the meat with black ground pepper. You can also wipe pork with any spices to taste: coriander, nutmeg.

7. Wrap the pork with a cotton cloth, such as gauze or linen.

Under the balyk in the original is meant salted and then dried fish fillet. But recently they have also been called dried pork or beef tenderloin, which as a result of its appearance is as close as possible to a finished fish product, and in some regions it is called polendwitz.

In fact, pork balyk, no matter how it is called, is a real meat expensive delicacy, which can be significantly reduced by cooking it at home. Moreover, it will not be difficult to do this, it would be patience and a good recipe.

Dried pork balyk at home - recipe

Ingredients:

• pork loin (slide) - 1.2 kg;
• coarse salt (not iodized) - 120-150 g;
• ground black and red pepper - to taste;
• ground coriander - to taste;
• ground red paprika - to taste.

Cooking

This recipe is completely simple and does not require special efforts and time-consuming. We select the elongated piece of pork hill (loin) without bone carefully on all sides in coarse salt, so that it completely covers all sections of meat and place the chunk in a suitable glass or enamel bowl. We put the load on top and put the meat on the shelf of the refrigerator for three days, periodically turning it over.

After the lapse of time, salted pork is well dried with napkins or a towel from moisture and rubbed on all sides with a mixture of spices, which we will prepare by mixing ground red and black pepper, coriander and sweet red paprika. We wrap the meat piece with a gauze cut, folded three times or with a clean cloth and tie it with twine. We hang the workpiece in a ventilated place under room conditions for about five to seven days, after which you can cut the balyk into thin portioned slices and enjoy.

Roasted pork balyk at home - recipe

Ingredients:

• pork loin (slide) - 0.9-1.1 kg;
• coarse salt (not iodized) - 70 g;
• granulated sugar - 10-15 g;
•   - 55 ml;
• garlic cloves - 4-5 pcs.;
•   for pork - 25 g.

Cooking

Initially, we prepare properly a piece of pork loin. To do this, we rinse it, dry it and dispose of all the films, and if any, from the seeds. After that we combine salt and granulated sugar with cognac, add garlic cloves peeled and squeezed out through a press, throw a set of aromatic spices and spices for pork and thoroughly rub the meat chunk obtained from the mixture on all sides. Now we place the meat in a suitable enameled or glass container, pour the remaining marinade on top and leave at room temperature, but at a temperature not exceeding twenty degrees, for a day. During this time, we turn the meat several times on another barrel.

After the lapse of time, we dry the pork, get rid of garlic crumbs and salt residues, wrap with a gauze cut folded three or four times and rewind it tightly with twine. For drying, it is now necessary to suspend the workpiece in a ventilated place under room conditions. In an ordinary apartment, a place is suitable for this near the window or balcony (if temperature conditions allow).

We weaken the balyk depending on the thickness of the slice from four to twelve days, after which we wrap it with parchment paper and place it in the refrigerator for at least a day, where we continue to store it if necessary in the future.

If there is a smokehouse, you can cook smoked pork balyk at home by putting pork salted and dried at a temperature of 30 degrees during the day. We smoke the meat until it acquires a beautiful amber shade, and then hang it for further drying in a cool place for several days, wrapping the meat with gauze.

Balyk is a delicacy with a pleasant delicate taste and aroma. For its preparation, beef, pork, and even chicken are suitable. But it will turn out the most juicy with a small layer of fat. To make a balyk at home is quite simple. We want to offer you a recipe that does not require special training and skills.

What meat is better to take?

So how to cook a balyk? This is actually quite simple. You will see for yourself.

For the preparation of this dish, the neck is ideal, since cutting from it will turn out with fatty layers, the meat will be juicy and tender. You can also take a tenderloin, in the context of it will be even with a pearl overflow.

Homemade balyk is an excellent substitute for storefoods which also has a number of advantages: absolutely natural, fresh, cooked to your taste, plus it will cost much cheaper than purchased.

What products will be needed?

To cook a balyk at home, you should stock up on such products:

• pork tenderloin - 1 kg;
• table salt - 0.7 kg;
• herbal tincture or cognac - 100 g;
• ground nutmeg;
• thyme;
• ground pepper: black, red;
• rosemary;
• bay leaf.

Balyk recipe

First, mix the spices and herbs with salt, add bay leaf, alcohol. All this is thoroughly mixed. The result was a homogeneous gruel.

Tenderloin, in principle, can already be eaten. However, for a more interesting and rich taste, you need to sow the meat (remove the remaining liquid). To do this, hang the balyk in a ventilated and warm room for four days. The longer it sags, the denser its texture will be. If you are preparing a treat in the summer, it is better to wrap it in several layers of gauze.

Dried meat takes on a slice. The texture is elastic. That’s how a balyk just cooks. The recipe with the photos presented in our article will help you independently make such a masterpiece.

By the way, according to a similar recipe, you can cook beef and chicken breast (12 hours of salting will be enough for it).

Veal balyk

For cooking, take the following products:

• veal - 1.5 kg;
• table salt - 1 kg;
• paprika - 1 pinch;
• ground ginger - 1 pinch;
• garlic - 2-3 cloves.

Veal must be divided into four equal parts, put the pulp in a bowl or pan and cover with salt. Then it needs to be refrigerated for five to six days. Every day you will need to turn the meat in the morning and evening. After six days, you can get the pieces and rinse them thoroughly, dry with a towel, wrap in gauze. In this form, the balyk is again sent to the refrigerator under oppression. There he lies for another five days, after which the gauze can be removed. In each piece, make a hole to thread the rope and hang it in a well-ventilated area.

After another six days, the meat can be removed, grated with garlic and a mixture of seasonings. And again, put the balyk in the refrigerator for seven days, after which it can be eaten.

Chicken fillet balyk

Since balyk is not just meat, but a delicacy, that is, a lot of recipes from which you can choose something you like for yourself. We bring to your attention another recipe, only based on chicken.

We will need these products:

• chicken fillet - 2 pcs.;
• table salt - 0.5 kg;
• provencal herbs - 2 tsp;
• vodka - 50 ml;
• ground pepper - 1 pinch.

First, mix the salt, ground pepper in one bowl. Then pour in the vodka and stir it all.

Rinse fillet, dry. At the bottom of the pan, put half of this mixture, and then the meat itself, top with salt. Dishes should be tightly closed and refrigerated for two days. After this time, remove the meat, rinse it thoroughly and dry with a towel. Here is our balyk and ready.

Instead of an afterword

A well-cooked balyk is a great alternative. Since meat has become an integral food for many people, you can diversify home-cooked dishes with new recipes. Be sure to try making a balyk yourself at home, you will see how easy it is. Gradually, you will be able to improve the recipe by selecting the spices that suit you according to your taste.

A delicacy called balyk is very easy to cook at home with a minimum amount of ingredients and an active working time. This is a great addition to salads, various cereals, it is convenient to take with you as a snack. The delicacy will become a real decoration of a festive or everyday table. Prepare a balyk from your favorite type of meat, based on taste preferences, please yourself and your loved ones.

What is balyk

In cooking, balyk is the jerky of fish of large breeds: sturgeon (beluga, stellate sturgeon), salmon (chum, pink salmon) and so on. The delicacy has a delicate structure, special taste and aroma. For its preparation it is necessary to use fresh pieces of meat, otherwise it may deteriorate during the drying process. Before sending it to dry, pieces are covered with salt for a while.

It draws moisture well and saturates the flesh with taste. After this procedure, the pulp is rubbed with spices and spices, if necessary according to the recipe, and sent to dry. It is advisable to do this in the fresh air and always in the shade, avoiding exposure to sunlight. Using this technology, you can make a balyk from the pulp of pork, veal and chicken.

Beneficial features

In the process of drying the fish retains all the nutrients. It is no secret that fish flesh is rich in vitamins and minerals. The following is a list of nutrients that are found in fish balyk in terms of 100 grams of product:

Vitamins:

• A - 0.058 mg;
• A (Retinol equivalent) - 58 mcg;
• B1 (Thiamine) - 0.04 mg;
• B2 (Riboflavin) - 0.1 mg;
• E (Tocopherol equivalent) - 2.4 mg;
• PP - 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.

Trace elements:

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

Other beneficial 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 part of the diet of many diets and other weight management programs. The delicacy makes up for the lack of nutrients in the body, well satisfies the feeling of hunger. It is worth noting that during heat treatment, most vitamins are destroyed, while they are preserved during the drying process.

Balyk recipes

Today, there are many recipes for this delicacy. Making a balyk from fish at home will not be difficult, as well as from another type of meat. The main thing is to strictly adhere to the cooking technology and wait for the moment when the flesh is well ventilated, and it can be eaten without harm to health. Choose a recipe that is perfect for your taste.

From fish

• Time: 8 days.
• Servings Per Container: 15 Persons.
• Calorie content: 86 kcal / 100 grams.
• Purpose: appetizer.
• 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 a large silver carp, which is in no way inferior in taste. Balyk chum salmon is often cooked - this is one of the most common fish species of the salmon family. According to the recipe for 5 kg of fish, a pound of salt is used, you can increase or decrease this amount, based on taste preferences.

Ingredients:

• silver carp - 5 kg;
• salt - 500 g.

Cooking method:

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

Beef at home

• Time: 10 days.
• Servings Per Container: 15 Persons.
• Calorie content: 128 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: easy.

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

Ingredients:

• beef tenderloin - 450 g;
• salt - 100 g;
• apple vinegar - 40 ml;
• sugar - 20 g;
• ground black pepper - 20 g;
• coriander - 20 g.

Cooking method:

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

Since pork is a fatty variety of meat, then the balyk from it turns out to be high-calorie. According to this recipe, a neck is used, this part of the carcass is tender, well dried. Before use, it is better to warm the spiced mixture in a dry pan so that the spices and spices reveal their aroma. The recipe indicates the minimum number of spices, you can vary it to your liking.

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, wipe dry.
2. Roll the pork in salt, put it on a flat dish and put it under oppression on the refrigerator shelf for three days.
3. Turn meat over regularly to make it evenly salted.
4. Drain, blot the pork, rub with spices.
5. Wrap the neck with gauze or other thin, natural, pull the thread several times.
6. Hang in a warm, well-ventilated place for 5 days.

Pork at home with garlic and vodka

• Time: 8 days.
• Servings Per Container: 20 Persons.
• Calorie content: 245 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: easy.

Adding vodka during pickling meat gives it a special taste and helps salt penetrate deeper into the pulp. In the process of ripening, alcohol evaporates, so do not worry about its intoxicating effect. Garlic is also designed to give a spicy taste and aroma of meat pulp. It is possible to cook balyk from meat at home in just 8 days. According to this technology, it is recommended to alternate drying places.

Ingredients:

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

Cooking method:

1. Thoroughly strip the pork shank from the scallops.
2. Rinse the meat under running water, pat it dry with a towel to get rid of excess moisture.
3. Cut the pulp against the fibers into bite-sized pieces.
4. Roll each piece in a little salt.
5. Transfer the meat slices into a suitable glass baking dish, pour vodka.
6. Cover with a flat plate from above, then put oppression and send to the refrigerator shelf for three days.
7. Turn over the pieces daily so that the meat is evenly salted.
8. Remove the meat, rinse it from excess salt, pat it with a towel.
9. Break the bay leaf into the mortar, add peppercorns, coriander and grind, then add the remaining spices and mix well.
10. Rub the salted pork with a spicy mixture, wrap it with a cotton cloth, pull it with twine, make a loop and hang it in a room in a dark place.
11. Post meat on the balcony periodically.
12. Regularly alternate the place of drying.
13. Balyk will be ready in at least five days.

Quick pork bacon with cognac

• Time: 21 hours.
• Servings Per Container: 20 Persons.
• Calorie content: 144 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: easy.

On average, cooking a meat balyk requires at least a week. 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 properly dry the pork in the oven. The recipe uses tenderloin, it is best suited for this dish. With a set of spices, you can experiment to 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 fibers 2 centimeters wide.
2. Mix salt with sugar in a separate container.
3. Sprinkle generously with brandy, rub, then sprinkle with salt.
4. Cover with a towel or cling film and let stand for at least 15 hours.
5. Rinse the tenderloin under running water, wipe dry.
6. Preheat the oven to 80 degrees.
7. Spread the meat slices on a wire rack and let dry for 10 minutes.
8. Then turn off the fire in the oven and leave to reach for another hour.
9. Repeat this procedure 2 more times.
10. Lubricate the cooled slices of the tenderloin with brandy or oil.
11. Mix paprika with red pepper, grate pork with this mixture and put on the shelf of the refrigerator for 2 hours so that the pork is soaked in spices.

• Time: 22 days.
• Servings Per Container: 30 Persons.
• Calorie content: 93 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: easy.

It turns out very tender beef meat of veal. This type of meat is very tender, it has little fat, so the product is low-calorie. It can be used in the diet. Sweet pepper, ground ginger and fresh garlic are used as spices in this recipe. If desired, a little thyme, a mixture of Provencal herbs, hot red pepper can be added to this set.

Ingredients:

• veal - 1.5 kg;
• salt - 1 kg;
• paprika - 7 g;
• ground ginger - 7 g;
• garlic - 2 cloves.

Cooking method:

1. Divide the piece of veal into 4 parts.
2. Transfer the slices into a deep bowl, cover with salt and put on the refrigerator shelf for five days.
3. On the sixth day, remove the veal from the refrigerator, rinse well with salt.
4. Dry the slices with a paper towel, wrap in several layers of gauze.
5. Spread the wrapped meat on a flat plate, put the press on and send it on the shelf of the refrigerator for another five days.
6. After the specified time, remove the cheesecloth, make a hole in each slice, stretch the twine and form loops.
7. Hang the veal in a room with good ventilation, cover with a cotton napkin.
8. On the sixth day, remove the veal, sprinkle with water, grate with chopped garlic and sprinkle with spicy mixture.
9. Put the slices in a food container and put them on the refrigerator shelf for another week.

• Time: 22 days.
• Servings Per Container: 10 Persons.
• Calorie content: 116 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: easy.

You can cook a delicious balyk at home from chicken. The drying process for this recipe takes a lot of time, but the result is worth the wait. Balyk turns out to be very tender, literally fraught with language. Snack lovers can add red ground pepper to the spicy mixture and grate the fillet with it. These products blend perfectly together.

Ingredients:

• chicken fillet - 500 g;
• salt - 500 g;
• vodka - 50 ml;
• provencal herbs - 10 g;
• ground black pepper - 2 g.

Cooking method:

1. Separately combine black ground pepper, Provencal herbs and salt, then add vodka and mix well.
2. Wash chicken fillet under running water, wipe dry.
3. Put half of the spicy mixture on the bottom of the plastic food container, lay the fillet on top, spread the remaining mixture on it.
4. Wrap the container with cling film and send the meat to the shelf of the refrigerator for two days.
5. After a while, remove the fillet, rinse well, wipe dry with a towel.
6. Serve the finished dish in thinly sliced \u200b\u200bslices.

Balyk in the slow cooker

• Time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 306 kcal / 100 grams.
• Purpose: appetizer.
• Cuisine: Turkic.
• Difficulty: easy.

With the advent of modern kitchen appliances, the preparation of many dishes has become much easier. An exception is not a balyk, which can be cooked using a slow cooker in just 3 hours. The meat is rich in taste and very aromatic, thanks to a large number of various spices. This dish will be a great snack on the festive table.

Ingredients:

• pork balyk - 1 kg;
• vegetable oil - 60 ml;
• dried basil - 40 g;
• soy sauce - 40 ml;
• walnuts - 40 g;
• prunes - 20 g;
• lemon juice - 10 ml;
• sugar - 5 g;
• dried ginger - 5 g;
• garlic - 1 head;
• salt to taste.

Cooking method:

1. Wash the pork, dry it, stuff with finely chopped garlic.
2. Separately, mix basil, sugar, salt, ginger, then add oil, soy sauce and lemon juice, mix until smooth.
3. Transfer the meat to the marinade and leave for 2 hours.
4. Soak the prunes in hot water.
5. After a while, spread the food foil on the working surface (it can be in several layers), lay out the meat, lay the prunes on top and sprinkle everything with ground walnuts.
6. Wrap the meat tightly in foil, transfer to the bowl of the multicooker and cook in the “Baking” mode for an hour and a half.
7. After a beep, check the meat is ready. If it is still solid, then put it to finish literally for 15 minutes.

To make your balyk the most delicious, you should strictly adhere to the cooking technology and take the advice of professional chefs:

1. It is undesirable to dry the meat in the hot season, in this case, the likelihood that it will rot out increases. If you still decide to make a balyk in the summer, then in the room for drying meat there should be good air circulation (you can put a fan), the slices themselves must be covered with a cloth so that insects do not sit on it.
2. To keep the spices on dried meat better, it must be wiped with water or a small amount of vegetable oil.
3. Cured meat should be stored on the shelves of the refrigerator, previously wrapped in cloth or paper. When using a plastic bag, it is likely that the meat will mold.
4. For salting and storage, it is better to use coarse sea salt, it better draws moisture and prevents rotting meat.
5. You can add smoked notes to the balik using liquid smoke, which can be found in many supermarkets.

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