Pork balyk

Category: Meat dishes
Pork balyk

Ingredients

pork (sirloin) 500-600 g
sea ​​salt (coarse) 120-130 g
dark honey (liquid, not buckwheat) 2 tbsp
brandy 100 ml
mixture of four peppers 1 tsp
juniper berries (dry) 5-6 pcs
chili (flakes) 0.5 h l
Provencal herbs 1 tsp
For sprinkling:
ground smoked paprika 1 tsp
ground paprika 1 tsp
Provencal herbs 1-2 h l
ground chili pepper taste

Cooking method

  • 1. Mix salt, honey, brandy and all the spices (pepper and juniper berries are pounded coarsely enough in a mortar). Put the meat in the resulting marinade and refrigerate for 48-60 hours. Turn the meat every 12 hours, stirring the salt that has settled to the bottom.
  • 2. Remove the meat from the refrigerator. It lasted for two days and looked like this:
  • Pork balyk
  • Remove the meat from the marinade and pat dry with a paper towel. Mix the spices and grate the meat on all sides.
  • Pork balyk
  • 3. Wrap the meat in a cotton napkin and hang in a cool, well-ventilated place for 2-3 days.

Note

Cook with love and bon appetit!

Natali06
Marishenka, great recipe! Tomorrow I'll go buy a filechka! By the arrival of our beloved guest, Sonulka, there will be a new dish!
Thank you. dear, you for this!
Elena Tim
Aaaaa! I don't have a cool, well-ventilated place! Should I die of hunger now?
What an awesome recipe! Maryinaaa ... killer!
Elena Tim
I'll hang it on a stick and walk down the street to wiggle the balyk like a flag. High is being ventilated!
Scarlett
Marish, as always - flawless! And what can replace brandy? I didn't have such alcohol, the current was full of bins of all kinds of moonshine (both cherry, and lemon, and still some: crazy: I don't remember), vodka, cognac and wine (and there is fortified, and "crackers") And since in Saturday the mother-in-law of the hog is going tavo-s, and there are a lot of holidays ahead, your recipe is just very relevant ... and it won't take long
Quote: Elena Tim

Aaaaa! I don't have a cool, well-ventilated place! Should I die of hunger now?
What an awesome recipe! Maryinaaa ... killer!
Lenus, is there a balcony?

Elena Tim
Quote: Scarlett

Lenus, is there a balcony?
Duc if only! I live on the first floor, without a balcony ... like a bum, damn it. Go hang up the tunnels from the neighbors, devour Duc!
Twist
Tomorrow I'll go buy a filechka! By the arrival of our beloved guest, Sonulka, there will be a new dish!
Natasha I hope my son will like it!

I don't have a cool, well-ventilated place! Should I die of hunger now?
Elena, oh don't !!!
I think that in such weather as it is now, you can hang it near the open window in the kitchen. This is how they made chicken breast
There is a photo here
Natali06
Linen, yes hang in the refrigerator, on the side wall.
Elena Tim
Quote: Natali06

Linen, yes hang in the refrigerator, on the side wall.
What, really chtol? And can I put it in the fridge?
Natali06
Well, what will he do? I made it according to the Admin recipe, it withers perfectly.
Oh,Marish, vybach, stuck
Elena Tim
Quote: Twist

Natasha I hope my son will like it!
Elena, oh don't !!!
I think that in such weather as it is now, you can hang it near the open window in the kitchen. This is how they made chicken breast
There is a photo here
Marish, you won't believe it ... I have no vents either. I have windows with a doorway high, they did not make the vents, because you can't reach it. I'll think about it, we can think about what. Then I'll ask you, just in case. Okay?
Twist
Scarlett, Tanyusha, thanks for such a rating!
And what can replace brandy?
You can take cognac and vodka. Any good quality strong alcohol will do, but not wine.You can also make with red wine, but the technology is different there and it takes much longer to mature in the marinade. I have a recipe in mind, but I have not tried it yet - there should be something like basturma.
Twist
Flax, hang it in the refrigerator, on the side wall.
I made it according to the Admin recipe, it withers perfectly.
Exactly! Tanya-Admin has such a recipe! Len, here is the solution to the problem!
Elena Tim
Quote: Twist

Exactly! Tanya-Admin has such a recipe! Len, here is the solution to the problem!
Oh. girls! Marisha, Natulya, thank you very much for your participation! And then it was so impatient, already ... there is nowhere to spend the night! Then unsubscribe!
Twist
Lenochka, I hope everything will work out and like it! I will wait for impressions!
Tarantella
Marina, which honey is dark? I only know buckwheat. Please tell me.
Twist
Tarantella, we sell Crimean mountain honey. There is heather honey, it is also dark and very rich in taste and aroma,
there are other varieties. Ask around in the market or in company stores, perhaps you just did not pay attention. And now the choice is huge in online stores.
MariS
Another very necessary holiday recipe - well done, Marishik!
I also won't be able to hang it near the window, but hang it outside the window or onto the balcony - that's how crows will peck!
Twist
Marisha, then hang it on the door in the refrigerator! The crows will definitely not get there: girl_wink: sya!
Sonadora
Sho, again! (c) I am sitting, trying to pour kefir into myself, and here it is! Mustache, more in the evening on HP - not a foot!
Quote: Twist

Marisha, then hang it on the door in the refrigerator! The crows will definitely not get there: girl_wink: sya!
Yeah, only other household pests can get to the refrigerator door.
Twist
Sho, again! (c) Fainting Fainting Fainting
Manyash, doing pre-holiday preparations

Yeah, only other household pests can get to the refrigerator door.
Well then you have to use disguise!
Sonadora
Quote: Twist

Well then you have to use disguise!
And stand by the refrigerator with a gun ?!
Twist
It is also an option! Better to distract attention with buns!
LightTatiana
Marina, good evening! Do you take only fresh, not previously frozen meat? I think that in our stores they often sell defrosted - is it okay?
Twist
Tatyana, good evening! It is definitely best to use fresh meat. But frozen is fine.
By the way, it is pork fillets that are often sold in Amstor supermarkets - not frozen, but chilled, of good quality.

LightTatiana
Marina, another question - when does it dry, how intense is the smell? (I have a cat-hunter) and the desire to cook everything is growing)
Twist
Tanyusha, the smell of raw meat does not remain by this time. There is a smell of spices with which the meat is rubbed.
I also have hunters, but they did not encroach on meat.
mur_myau
Is there a lot of pickle for 1 piece of fillet? It seemed so in the photo.
Can you marinate two fillets at once in this brine? Or do you need to prepare another portion of brine based on the weight of meat?
kirch
What a good recipe. I have long wanted to cook something dry-cured. Stops the lack of space for hanging the product. And for a long time I want to buy smoked paprika. We do not have it for sale. No one will advise where to buy?
Twist
Elena, if you increase the amount of meat, then you need to proportionally increase all the ingredients. And the photo slightly distorts the amount of liquid, but in any case, the marinade should cover the meat.

Lyudochka
, thanks for such a rating!
And for a long time I want to buy smoked paprika. We do not have it for sale. No one will advise where to buy?
The easiest way to buy is from online stores. I buy here, but there are tons of other shops that sell spices.
🔗
Also, as an option, you can take regular paprika and a mixture of spices for barbecue in equal proportions. It can be bought both in the market and in supermarkets.
kirch
And what about smoked barbecue mix? I have already searched all the shops. Usually shipping in large quantities.
Twist
Luda, not smoked, the most common (only the composition should not contain salt).On the market, you can order different compositions, and you can immediately understand whether you like the aroma or not. Also, as an option, if you don't like the aroma of barbecue, you can use a little dry adjika.
kirch
Quote: Twist

Luda, not smoked, the most common (only the composition should not contain salt). On the market, you can order different compositions, and you can immediately understand whether you like the aroma or not. Also, as an option, if you don't like the aroma of barbecue, you can use a little dry adjika.
And I understood, you mean for making balyk. I thought about smoked paprika
Twist
Luda, I just suggested as an alternative. You can pick up other options, whichever is more to your taste.
kirch
Quote: Twist

Luda, I just suggested as an alternative. You can pick up other options, whichever is more to your taste.
Thank you, Marina
mur_myau
Thank you.
And another question. Can sugar be substituted for honey?
Twist
Elena, in principle, you can only take 1-1.5 spoons. But much of the taste will be lost.
mur_myau
Quote: Twist

Elena, in principle, you can only take 1-1.5 spoons. But much of the taste will be lost.
I don't really like the honey taste. I'll try with sugar.
Thank you!
Twist
Lenochka, good luck! I will wait for impressions!
dopleta
Sumptuously, Marina ! Very tasty and beautiful!

Quote: Scarlett

And what can replace brandy?
This, of course, is a different recipe, but since ancient times, since the 70s, I have been cooking basturma without alcohol (and honey too), but with garlic and fenugreek (chaman).
RybkA
Take note !!! And what kind of smoked paprika? What is being replaced?
Twist
LarissaThank you very much for your attention and such praise! But, to be honest, the task of making basturma was not set. This is just a continuation of experiments on cooking different meats with the use of strong alcohol. The impetus was the recipe for salmon - early ripening from Y. Vysotskaya.
this.
I liked the fish, then I made a balyk - the result was very pleased. And then I decided to try the meat options.
And I have had my eyes on your recipe for a long time, I will certainly try!

Rybka, thanks for your attention and interest in the recipe!
Unfortunately, there is no substitute for smoked paprika. Above in the topic, options for an alternative set of spices for the crust are described.
RybkA
Twist, that is, is the name smoked paprika? I know such mixtures for barbecue without salt, but this is probably not what will give the desired flavor? and the mixtures are different in composition. Can you tell me what ingredients are in your mixture?
And why is honey NOT buckwheat? Strong aroma?

I'm finishing ... I found that this paprika can be of different pungency, what is yours?
Almost all over the world, hot red peppers are called chili, sweet peppers are called paprika, and smoked peppers are called pimenton.
It is customary to distinguish between three varieties of taste pimenton: sweet, medium hot and pungent.
The most popular in Spain is sweet pimenton, which can now be bought in Ukraine.
Spanish pimenton is characterized by the fact that after drying, the pepper is smoked over oak branches for about two weeks. As a result, a deep smoky aroma is superimposed on the enhanced sweetish-spicy aroma of ground paprika: pimenton is a very aromatic spice.
Admin
Quote: RybkA

Twist, that is, is the name smoked paprika?

She looked at her jar. All the inscriptions in non-nashen style on the jar (I have it in Spanish), but there is a store label indicating the site, the translation is "hot smoked paprika (red ground pepper." closed, red.
I opened and sniffed - very tasty smoked smell
Twist
My jar says "Spicy", it is practically not spicy, so the recipe contains ground chili.
Rybka, so I found a Kiev online store on request "smoked paprika, buy". Paprika is in stock, delivery to all regions.
🔗

And why is honey NOT buckwheat? Strong aroma?
That's right, in this case this aroma is not needed at all.

Can you tell me what ingredients are in your mixture?
It's hard to say the exact list, I don't have it right now. Usually I try to choose the mixture containing common paprika, sumac, savory.

P.S. I would be very glad to communicate in "you" and by name.
RybkA
I wandered through the links to chilled paprika - we must take!
P.S. I would be very glad to communicate in "you" and by name. Girl love I give a rose
Agree! I am Lena
Twist
Lenochka, I am Marina.
I wandered through the links to chilled paprika - we must take!
Take it, I'm sure you won't regret it!
ychilka
Girls, what part of pork can be made according to the recipe besides sirloin?
love-apple
Twistin this store it is necessary for 560 hryvnyas, maybe someone will buy, take me with you
found a shop where you can subscribe less. I'd like to try it with this paprika
Twist
Girls, what part of pork can be made according to the recipe besides sirloin?
Julia, you can try to make from the tenderloin. Only take from a younger pig, not too thick in diameter. And in this case, I would increase the holding time in the marinade to 72 hours.


found a shop where you can subscribe less.
There are many shops, it is quite possible to find a suitable option.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers