What kind of fish do balyk. Important rules for cooking balyk from carp meat at home

Asp balyk is a wonderful and tasty product, ideal for harvesting for future use. Fishermen often harvest balyk right on the spot so that the catch does not spoil, but it can also be prepared at home.

How to cook balyk?

To begin with, consider an option that can be applied if you are in nature, but you have no other ways to save fish. Asp weighing 800 grams and above must first be scaled and then flattened. Thus, the cutting takes place through the back, the tender belly with the fatty layer is not damaged, and the thick piece of the back acquires optimal dimensions for uniform salting and quick drying. Some fishermen believe that it is not necessary to clean the scales before salting.

For spreading, the carcass must be cut with a sharp knife along the entire length of the back, trying to separate the ridge from the fillet. It is better to do this on both sides of the spine. Cut off the ribs. Cut the ridge on both sides and take it out. Cut the head from the middle of the upper lip. Carefully remove the insides. For drying fish before salting, it is not recommended to wash.

Therefore, you need to carefully remove all blood clots with a linen cloth, paper napkins, or any material at hand. The gills must also be removed.

Asp thickly salt. It is better to use coarse salt for this, as it draws more moisture from the product, you can add a little sugar. Outside, first rub a little salt, and then also sprinkle thickly.

1. For the first method, you will need a wooden box or a couple of planks. A hole is dug according to their size. Salted asp is laid out in a box, if there are several pieces, then in rows with the back on the abdomen, a load is placed on top and the box is placed in a hole, closed from above with branches, boards or tarpaulin. If there is no box, you can use a board or any relatively flat surface, such as a bucket lid. Lay the board in the pit, fish on it, press down on top with another board, plywood, put a load, cover the pit. Brine - the saline solution that separates from the asp will drain through the cracks. 2. You can salt the balyk in another way. Fold the finished carcass flattened and sprinkled with salt, wrap it tightly in a linen cloth. It will protect the catch from flies and absorb the protruding moisture. The larger the piece of cloth, the better. For a two-kilogram fish, you need at least one and a half meters. If the fabric is narrow, you can wrap it from the corner, as you would twist the roll, trying to do it as tightly as possible. Then you need to take twine or rubber and also tightly, pulling, wrap around the entire bundle. In this case, the twine will play the role of a load.

If you salt a not very large asp in nature, then you can take out the insides by cutting the head under the gills. Remove the gills, rinse and salt inside, under the gill covers and outside. Place in plastic bags and roll tightly. Put in a hole dug near the river bank or in another cool place and cover with earth, tamp. The salting time of asp is at least 12 hours, but it can be kept from two days to a week. A fish twisted with a rope will need to be re-tied as moisture comes out.

In a well-salted asp, the flesh has a moist gray color, the back is dense, it creaks when stretched.

Then the asp should be washed well, soaked in water for two to three hours and hung up to dry for several days.

Asp balyk recipe at home

A large asp over two kilograms can be butchered like a real balyk, that is, by cutting off the belly - teshu, and leaving only the back. This is done because different parts are salted unevenly. In smaller specimens, the head can be left, but the gills can be pulled out.

1. How to butcher an asp

Peel the asp, as usual, and gut through the abdomen. Cut off the head and, about a finger below the side, cut the lines. They can also be salted or boiled.

Sprinkle balyk of asp with salt and place in a bowl. Ideally, if you put a grate in the bottom of the container so that the brine can drain. Place the cargo on top of the balyk, close the container and place in a refrigerator or a cool place. After a day or two, the finished salmon can be washed, soaked and hung up to dry.

2. How to pickle and soak

Open the fish and season with salt. Be sure to remove the gills. After the asp has salted, it must be washed well so that no salt remains on top. Soak for 2-3 hours. The water for soaking should be cold, you can put ice cubes in it. It is believed that the fish that emerges are already ready for drying.

3. How to dry

It must be taken out of the water, wet and hung up, stringing the fish on a string through the eye holes.

Drying must be done in the shade. In the summer, during the day, the fish can be removed in the cold, wrapped in cloth or paper, and hung out again at night. On the second or third day, it can be left in the sun so that the fat is slightly rendered. This should be done only with the salmon that you will eat soon. If this is done with the entire batch, then during long-term storage, the fat will oxidize and acquire a rancid taste. You need to store balyk in the refrigerator or freezer.

Video recipe for making asp balyk:

Balyk is a delicacy with a pleasant delicate taste and aroma. Beef, pork, and even chicken are suitable for its preparation. But the most juicy it will turn out with a small fat layer. Balyk at home is quite easy to cook. 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 balyk? It's actually quite simple. You will see for yourself.

The neck is ideal for preparing this dish, 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 it will be even with a mother-of-pearl overflow.

Homemade salmon is an excellent substitute for store-bought ones, which also has a number of advantages: absolutely natural, fresh, cooked to your taste, plus it will cost much less than purchased.

What products will be needed?

To cook balyk at home, you should stock up on the following 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 spices and herbs with salt, add bay leaf, alcohol. All this is thoroughly mixed. It turned out a homogeneous slurry.

The tenderloin, in principle, can already be eaten. However, for a more interesting and rich taste, you need to dry 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 acquires in the cut. The texture is elastic. This is how balyk is prepared. The recipe with photos presented in our article will help you make such a masterpiece yourself.

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

Beef 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 put in the refrigerator 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 them with a towel, and wrap them in gauze. In this form, the balyk is again sent to the refrigerator under oppression. There he will lie for another five days, after which the gauze can be removed. Poke a hole in each piece to thread the string through and hang in a well ventilated area.

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

Balyk of chicken fillet

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

We will need the following products:

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

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

Rinse the fillet, dry. Put half of this mixture on the bottom of the pan, and then the meat itself, sprinkle with salt on top. Close the container tightly and refrigerate for two days. After this time, remove the meat, rinse it thoroughly and dry it with a towel. Here our balyk is ready.

Instead of an afterword

Well-cooked balyk is a great alternative Since meat has become an indispensable food item for many people, it is possible to diversify home-cooked dishes with new recipes. Be sure to try to make balyk yourself at home, you will see how easy it is. Gradually, you can improve the recipe by choosing the spices that suit you to your liking.

Pork salmon is a type of cured meat and is easy to make at home. Such hand-made harvesting is a guarantee that the meat does not contain harmful additives and preservatives. Pork balyk at home is delicious both simply dried and smoked in smoke (cold) from fruit sawdust. This allows you to get a delicious snack with a delicious crust and delicate aroma.

Despite the fact that homemade balyk ripens (withers) for a long time, the result cannot but rejoice. Pink pieces of pork, laid out on a plate, can decorate any table. As practice shows, any preparations from 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 pork balyk at home, you need to choose the meat well. The right choice would be loin or pork neck. It is best to make this delicacy from fresh meat, as thawed product has a distorted taste and provides a lot of moisture. If you decide to opt for fresh pork, keeping it in the refrigerator for a day or two is the best choice. Thanks to this, the finished product will turn out softer and juicier, and will have an appetizing aroma. The recipe for pork balyk at home can be different - both with the use of dry salting, and with dipping in brine with and without various spices. If you use any spices, it will give the meat a specific taste and increase its shelf life.

Natural salting

It is best to use coarse sea or rock salt for salting pork. This kind of it dissolves in meat juice not too quickly, and the meat is salted less. The time required for salting may vary, depending on the size of the piece. As a rule, for one kilogram of pork, about three days will be enough. 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?

For this you will need the following ingredients:

• 1 kg of pork;
• 100 grams of salt;
• spices.

First of all, you need to properly process and prepare a piece of meat. It is imperative to remove all cores and films, as well as, if desired, fat (you can leave it). Then the cleaned pork must be washed under running water and dried, then grated with salt and put in a pre-prepared dish. A plastic bag with a zipper 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 dry meat?

After that, the salted pork must be removed to a cold place, with a temperature not exceeding 6 degrees. If you salt meat while warm, there is a risk of developing dangerous bacteria. Pork balyk at home during cooking will release juice, which does not need to be drained. Pieces of meat need to be turned over several times a day. As soon as the salmon is salted, it should be dried with a clean towel and rubbed with a mixture of any spices to taste. For dried pork, spices such as allspice and black pepper, coriander, marjoram, rosemary, cumin, bay leaf, chili pepper, and paprika are well suited. There are also ready-made spice mixes for pork on the market, but they tend to contain a lot of salt.

After sprinkling the balyk with spices, wrap it with gauze to avoid winding it and spices falling off. It is necessary to wrap a string over the gauze (as on sausage loaves), making a loop at one end, on which the product can be hung. Dry-cured pork balyk at home should be dried for several days at room temperature, and then it should be placed in the refrigerator. You can do it a little differently: place the meat near the hot battery for a couple of days, and then put it in the refrigerator. Until the final readiness, it is better to keep the pork for another 2-3 weeks, despite the fact that you can eat the product as early as the fifth day. If desired, you can dry it even longer - it only becomes tastier.

Brine method

You can cook pork balyk at home in another way. For this you will need:

• 2 kg of pork loin on the bone or 1 kg of boneless meat;
• 100 ml of water;
• 6 grams of salt.

If you purchased a piece of bone-in pork, you will have to prepare it. It is necessary to separate the meat from the bones, holding the knife almost perpendicular. Once you cut the meat from the ribs, you need to carefully cut out the spine. After that, the loin needs to be cleaned, remove excess fat. The output should be a neat piece of meat with a small layer of fat.

After that, using a syringe, brine is introduced 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 pre-prepared dish and pressed down with some heavy load. Then turn the meat several times a day.

Meat aging

After 3 days, the salted pork must be washed, tied with a strong linen thread, wiped with a clean natural cloth and hung to dry. Initially, pork balyk at home, the photo of which is presented in the article, is placed indoors at a temperature of 25-30 degrees per day. After that, the meat should be left for further drying in a cooler place or smoked in cold smoke on fruit sawdust. The product is ready for use in a few days.

The word "balyk" has ancient roots, because in translation from the Turkic language it means "fish". Previously, such a delicacy snack was made from the back of noble fish species - trout, sturgeon, salmon species, containing a minimum of bones and a maximum of meat. Currently, you can make balyk not only from them, but also from chicken and other meat components. In this material, we present to your attention balyk recipes, which are accompanied by a detailed description and beautiful photos.

Pork balyk recipe

Pork balyk is dry-cured meat that does not contain harmful preservatives. Fragrant meat delicacy is prepared from a whole piece of pork. To do this, you need to choose high-quality and young meat.

Required Ingredients:

• Pork neck - 1 kg;
• Salt - ½ cup;
• Spices - at the discretion (rosemary, paprika, marjoram, cumin, coriander, dry garlic, laurel, ground black pepper).

Cooking pork meat step by step:

1. We cut off all the veins and films from the tenderloin, wash and dry. Carefully rub with salt, place in a convenient container, cover with a lid, which is smaller in diameter than the container. Let's put oppression on top.
2. We keep in a cold place for three to four days, not forgetting to turn the piece twice a day. The brine that appears in the process does not need to be drained.
3. After the specified period, we will take out the meat, blot it with paper towels. Generously rub a piece with a mixture of all kinds of favorite spices and seasonings;
4. We wrap the workpiece well in a four-layer gauze piece, or in a thin fabric, tie it with thread or twine (like sausages in a store) so that it can be hung in ventilated places. You can keep the bundle one day in warm weather on the window, in winter you can practice drying over the battery.
5. If, when checking the future product of the day after 2, wet gauze is found, it must be changed.
6. You can taste the balychok in 6-7 days, but it is advisable to wait another week or two - this will make the taste of the product even better.

The resulting delicacy is wrapped in parchment, stored in the refrigerator.

Such a dish is low-calorie and practically dietary; all vitamins are preserved in meat due to the fact that it is not exposed to thermal effects.

Composition of products:

• 2 large chicken breasts;
• 5 pieces of lavrushka;
• 100 grams of coarse salt (preferably sea);
• 55 ml brandy;
• A full teaspoon of turmeric, a mixture of ground peppers, paprika, and any spicy herbs - according to preference.

Cooking method for chicken breast:

1. Mix all the dry ingredients together, add the broken laurel leaves.
2. We load the washed and dried fillets into a container, completely coat with this mixture, pour cognac (you can use dry red wine - 50/50).
3. We cover the dishes with a film (lid), place in the refrigerator. After 12 hours, we will remove the future chicken salmon to dry it with a paper towel.
4. We insert twine into each piece, with which we hang the workpieces on the refrigerator door. Be sure to wrap them with gauze, let them dry for about three days.

In order for such a culinary masterpiece to be stored for a long time, it must be packaged in foil and kept in the freezer. Also, the meat product is well stored in the refrigerator for two weeks.

Silver carp recipe

Summer time is a great time for active fishing. From fish you can cook countless dishes, dry and wither. Fish balyk is an appetizing delicacy made from previously salted and then freshly dried fish.

For 1.5-1.8 kg of home-cooked fish, you will need:

• 3-3.5 large spoons of granulated sugar;
• 13-13.5 large spoons of salt;
• 2 tablespoons turmeric (for pretty color, optional)
• 3 leaves of laurel (can be crushed);
• Large spoon of coriander (preferably ground);
• Cumin - by preference;
• Fragrant and black pepper freshly ground - to taste.

Cooking scheme:

1. We clean the silver carp, gut it from the insides, remove the head, ridge, making an incision along the back - from the removed head to the tail. In this process, the ribs will be affected;
2. Next, cut off not very thick pieces on both sides;
3. Take a separate container to mix all the above spices in it. We generously sprinkle silver carp with them from all sides;
4. Press down with some kind of load, which can be used as a jar of ordinary water on a plate, put in a cold place for 5-6 days;
5. After this time, rinse the fish thoroughly under running water. This will take several hours. Or soak using cold liquid for 5-6 hours;
6. We place it for drying not in a hot and exposed to sunlight, but in a well-ventilated place, cover with gauze, let the fish masterpiece dry for 3 days.

To protect it from any insects, sprinkle the fabric with vinegar.

Ready-made silver carp balyk is perfect for a glass of beer in a good company.

Catfish balyk recipe

For every fisherman of our vast country, catfish is considered the best and most successful catch. Balyk from such a magnificent fish is very tender, contains few calories, and can easily surpass meat in satiety.

Components:

• Two-kilogram catfish;
• 300-350 grams of coarse salt;
• Any spice or seasoning - optional.

How to cook balyk:

1. We thoroughly wash the river dweller, rip open the abdomen, take out the insides, remove the fins, head and tail;
2. We cut the barbel along the ridge along and remove it, eliminate small bones. The resulting catfish fillet is cut into portioned pieces (up to 6 cm thick), rinsed, blotted with a paper towel;
3. Sprinkle the bottom of a convenient container with salt, and lay the semi-finished fish products close to each other with a cut, which we alternately sprinkle generously with salt;
4. It is advisable to place a small press on top and remove the future homemade salmon in the cold for two days;
5. Then we take out the fish pieces, which should be thoroughly washed under ice running water;
6. To dry, we place the blanks in a cool room for a few more days.

Balik from herring

The recipe is simple and does not require certain proportions.

You will need:

• 2 fatty, large herrings;
• Rock salt - to taste;
• Black pepper, marjoram, a pinch of sugar - optional.

Cooking technology:

1. We remove the head from the fish, cut along the ridge with a knife, without touching the abdomen;
2. We unfold the carcasses like an open book, remove the insides, rinse with water;
3. Pour coarse salt at the bottom of the container, place the herring with the skin down, sprinkle generously with salt;
4. We lay out the second fish on top, sprinkle well with salt;
5. The dishes can be covered with foil and sent to the refrigerator for 5.5-6 hours;
6. We wash both carcasses under running water, soak in water for 10-15 minutes;
7. We hang it by the tail in a place where air circulates well, and make sure that the fish blanks do not “close”;
8. After 6-9 hours, the herring salmon is ready for use.

Recipe from carp

For cooking, it is advisable to take only large fish that have dense meat containing a minimum of small bones, and large ones will not be difficult to remove.

Ingredients for carp weighing approximately 4 kg:

• 2 small spoons of sugar;
• A kilogram of coarse salt;
• Paprika, hot ground red pepper, fish mixture - according to preference.

Step by step recipe:

1. We will rid the carcass of scales, gut, remove the tail fin, head;
2. We combine spices and salt, cover the fish with this mixture from the outside and inside, and rub sugar only from the inside;
3. Tightly pack the carp in cellophane, tied with twine. We will send it to the refrigerator for 72 hours on a shelf located next to the freezer;
4. Next, we will extract the fish, wash off the salt crystals under a stream of running water, and blot with a paper cloth.

You can cut the carp balyk into beautiful pieces and enjoy the great taste. Or wrap it in parchment, tying it with thick threads and put it on the same shelf of the refrigerator “until the right time”.

Asp balyk recipe

For cooking balyk from asp, fish caught at the end of the summer season, when it “works up” fat and has a weight of 1.5-3 kg, is perfect. The taste of asp is similar to pink salmon and salmon.

What you need:

• A glass of coarse salt with a slide;
• Fish weighing about 2.5 kg;
• Half a glass of sugar.

Cooking instructions:

1. We will clean the river “inhabitant” from scales, make an incision from the top from the back and, when moving to the caudal fin, cut off the fillets, while removing the backbone and gutting the fish;
2. Rinse the fish fillet, dry it, sprinkle generously with a mixture of granulated sugar and salt. You can also cut it into pieces if desired;
3. Put a little salt on the bottom of the enameled dish, put the fish, which we also salt on top, put oppression, put it in the refrigerator;
4. After about a week, we thoroughly rinse the asp, soak it in water for 6 hours, not forgetting to change it 6 times to fresh;
5. Dry the semi-finished fish with paper towels, choose a ventilated room that will allow the fish to dry out and dry for several days;
6. In order for the asp to release fat, it needs to be kept in the sun for three or four hours. We will pack it in a paper bundle and let it lie in the refrigerator for about 24 hours.

A ready-made delicacy is a wonderful addition to cereals, salads. Asp balyk is also a great snack dish.

Video: A simple fish balyk recipe

To prepare the bream for balking, wash it, cut off the head and tail. It is not necessary to clean from scales.

Making an incision from the side of the back, carefully separate the meat from the spine on both sides, then cut the ribs and carefully, so as not to pierce the gallbladder, remove the insides. Particular attention should be paid to the walls of the abdomen: no liquid or black films should remain there, because. this can ruin the taste later on.

Rinse the fish again, and then cut it crosswise into pieces. The size of the pieces depends on the size of the fish, make sure that they are not too thin or thick (this can affect not only the degree of dryness of the fish, but also its safety and health). Instead of cutting into pieces, you can make cuts, leaving the skin intact - this way you will get one large salmon that can be well salted and ripened.

For salting, it is best to use enameled dishes or containers made of food-grade plastic, stainless steel. By volume, the fish should fit into it in 2-3 layers. The composition for salting will be a mixture of spices, salt and sugar (at the rate of 10 tablespoons of salt and 3 tablespoons of sugar for each kilogram of fish). Pour the resulting mixture into the bottom of the container in an even layer to form a layer of 2-3 mm. Lay the pieces of bream tightly on it in layers, sprinkling the mixture on top of them. Now you can relax a little and leave the fish alone for as long as 5-6 days, putting it in a cool place under oppression. It is most convenient to cover the fish with some kind of plate, plank or lid before installing the load - this way the weight will be distributed more evenly.

After the cherished 5-6 days, remove the container with the fish and drain the brine formed during this time. Rinse each piece under cold running water.

Now you need to get rid of excess salt in the fish itself. To do this, soak it in a large amount of cold water for 6-10 hours (depending on the size of the fish and your taste preferences) and do not forget to change the water periodically.

After soaking, blot each piece with a dry cloth and hang in a well-ventilated place, avoiding direct sunlight. In this state, the fish should dry out within 2-4 days. Readiness can be judged by the characteristic elasticity, darkening and slight translucency of bream salmon.