Dried balyk

[Rem]

Rem ! I did not try, but directed! Thank you !

How I didn't listen! I wrote it all down, took notes! And Romina's advice, and Nata ... yes everyone! I will slowly bring it to life.

I watched the Kitchen-TV channel. They showed Italy and dried pork hams. So they said that the ham is dried for about six months! Is it really so long to wait. The legs and bones look so cute. I understand that in Spain, Jamon also hangs for six months and costs immeasurably. What's the secret? Our meat is about 10 days and ready. Why is it that they have dried for six months?

[Yutan]

Yutan I think the answer is in the question, they wither hams, and we dry up by a kilogram + -

The holiday is coming soon, and I decided to offer my own version of dry-cured meat. It turns out moderately salty, and very tasty. If desired, this meat can be smoked.
Maybe someone will come in handy. I will be glad!

Thank you very much!! It came in handy for me. Ooooooooooooooooooooooooo delicious !!!

oh, at least reminded me. Well today I need to take off my
Something is scary Especially after the son's question: "Mom, are you sure that during this time everything will be all right with the meat?"

[Zest]

Zest how long did he hang? I thought you ate too ...

That is not, everything is correct - I spent 5 days in the refrigerator on salting, and today is the 5th day, as it hangs

I took the harvest from the ceiling, tried it - the taste is just for me. I really respect such delicacies.
Son also liked it very much
And my husband ... gorged himself on pears Said that this is raw salted meat He would have it in a frying pan Well, let us get more

To your health!

Maybe when the meat is more mature, then your husband will like it.
When it dries up, it will be drier, but also saltier.

Maybe when the meat is more mature, then your husband will like it.
When it dries up, it will be drier, but also saltier.

As for my husband - I don't know, he continues to look with apprehension.But after the refrigerator, I liked it more

[Uzum!]

Uzum! at something ... Already oozing from the screen And in the refrigerator, how does it lie, only in gauze or in a bag?

[SchuMakher]

SchuMakher

I don't know how correct this is, but I wrapped it in plastic wrap. It seems that the crust will not dry out very much, but at the same time it allows air to pass through ...

So I think so, it just dries so much .... You put it in the freezer for a day, the husband will eat after that (all the worms will freeze so that they are not salted)

Kebab with kiwi is already one of the permanent ones, now I really want to master the balyk, but the time of year is somehow embarrassing, the apartment is now 20C. There is a dark - hopefully cooler place in the hallway, I mapped it out to dry. Or not to risk it, wait for autumn and on its balcony? Who did in the spring and summer, are there such?

I wouldn't risk it.

Kebab with kiwi is already one of the permanent ones, now I really want to master the balyk, but the time of year is somehow embarrassing, the apartment is now 20C. There is a dark - hopefully cooler place in the hallway, I mapped it out to dry. Or not to risk it, wait for autumn and on its balcony? Who did in the spring and summer, are there such?

and what prevents you from drying it in the refrigerator? the temperature is 5-10 degrees, and if the refrigerator is also with the "no frost" system, then finally it's good. The refrigerator dehumidifies the air and the meat dries perfectly

[Sena]

Sena In my apartment, even in winter, not lower than +24, nothing, they are still alive ... I hang it near the stove, there, during cooking, even higher

Girls, and the resulting water should be drained, or it is not necessary, otherwise I took and drained

You can drain, this is all the muck comes out.

right now, this heat has already gone, nothing will happen to him when drying in the kitchen? otherwise maman ran into me - you can't do that, he says, do it, please

[ROME]

So the meat will already be salted, it should not deteriorate. that's what you knock here to ROME, she understands this.

[glow] now I really want to master the balyk, but the time of year is somehow embarrassing, the apartment is now 20C. There is a dark - hopefully cooler place in the hallway, I mapped it out to dry. Or not to risk it, wait for autumn and on its balcony? Who did in the spring-summer, are there such? [/ Glow]

I did it at room temperature 24 degrees. Fine! I've already eaten! Made on the advice of Admin. All day in the refrigerator, then scraped off the salt, wiped off the boom. towel, wrapped in a napkin and hung up. After 4 days I tried it. Made with a small piece, 600 gr. Delicious!

right now, this heat has already gone, nothing will happen to him when drying in the kitchen? otherwise maman ran into me - you can't do that, he says, do it, please

He speaks correctly! Made by prescription 1.2 kg; On the 5th day of drying, they cut in half and went deaf - the stench is terrible!

[ROME]

that's what you knock here to ROME, she understands this.

Admin herself came

Girls do not risk it, now it's hot, sorry, there are a lot of different animals like flies and other "charms"

Meat needs dry warm air and ventilation.

In my opinion, such a method is possible: salt, remove the salt after a day, wipe it, and leave it to dry without wrapping it in the refrigerator.
After five days you can try. But you only need to do a small piece. After five days, you can put in a bag to ripen in the freezer.

But this is only for those who cannot stand at all

I, too, have not risked hanging in the room for a long time. I tried it once, in winter, it lasted 5 days, - there was a smell. Therefore, now only in the fridge - fortunately, I have a side-by-side, ventilated, there are no problems in it, it dries even to the state of glazed basturma, so that it does not take a knife. However, this is not at all tender dried balyk, but a different product ...

Hello to all meat eaters.

I have completely read the whole topic and I would like to add a couple of points.
1. To the question of the need for gauze. Gauze, and generally better dense but breathable fabric made of natural fibers is necessary, since the process of curing meat should take place at an air temperature of 10-12 degrees and a relative humidity of 70-80%. The fabric provides the right microclimate for the fermentation process. To prevent a hard crust from forming on the meat, you can leave 1-1.5 mm of fat.
2. On the issue of timing. Jamon hangs for up to 2 years, not only because of its size, but also because of the slow fermentation process. A ready-made, properly dried piece of meat on the cut has a homogeneous texture (meat fibers are practically indistinguishable), transparent to light, color from amber to dark red. Such quality indicators can be achieved exclusively in the process of slow and uniform removal of moisture, which is the reason for the long drying time even for small pieces of meat weighing from 1.5 kg.
3. To the question of the size of the original piece of meat. The finished product has the best taste and orgonoleptic properties if the initial piece was 1.5-3 kg for pork and 4-5.5 kg for beef.
4. On the question of the place of ripening of dried meat. The kitchen is not the best room for this process, since the temperature and humidity there are constantly changing, and quickly in time and in a wide range of values, and a piece of meat hanging in the kitchen experiences these changes on its upper (outer layers), which in turn leads to accelerated maturation of these layers, while the inner fibers mature slowly at an approximately constant temperature. The result of this process is clearly visible in the photographs presented, where the outside of the piece has a pronounced fermented and ripened layer, and the inside of the meat remains just salty.
The most important thing in this process is to be patient and try to create conditions for the slowest removal of moisture, because by forcing this process (by placing the product in a dry and warm room, we create conditions for the rapid closure of the outer pores of the meat and the formation of a dry and hard crust on the surface), while the crust should form in its finished form almost at the end of the maturation of the meat.

Good luck.
P.S. The ambassador's recipes are very interesting I learned a lot for myself. Thank you.

[Begemotoff]

Begemotoff , Hello .

2. On the issue of timing. Jamon hangs for up to 2 years, not only because of its size, but also because of the slow fermentation process. A ready-made, properly dried piece of meat on the cut has a homogeneous texture (meat fibers are practically indistinguishable), transparent to light, color from amber to dark red. Such quality indicators can be achieved exclusively in the process of a slow and uniform increase in moisture, which is the reason for the large drains of drying, even for small pieces of meat weighing from 1.5 kg.

I now have a piece of meat that has been cured for the seventh month, but the truth is in the refrigerator (on the top shelf). We do not have a special room for ham.
The meat has not been dried for so long, and I wonder what happens. So far, I can say that the meat has not spoiled and smells delicious.

P.S. The ambassador's recipes are very interesting I learned a lot for myself. Thank you.

To your health.

I now have a piece of meat that has been cured for the seventh month, but the truth is in the refrigerator (on the top shelf). We do not have a special room for ham.
The meat has not been dried for so long, and I wonder what happens. So far, I can say that the meat has not spoiled and smells delicious.

In my "side-by-side", that is, "with a draft", a large beef cue ball, somehow dried up, lay for a month and a half, open on a metal grate. Half shriveled, dried almost to the state of glass, so that it was barely possible to saw with a knife. In 7 months, I think it would have turned into granite. It smelled outside, essno, only sprinkled with spices.

And what kind of refrigerator do you have, and is your meat wrapped in anything?

Shl. To make homemade ham, that is, to dry meat for a period of 6 months or more, I suppose to try the following method in the near future. After salting the meat, dry it in the refrigerator in an open form on a metal grate until the desired dryness, and then place it in a refrigerator bag (they are sold with a double layer to keep the temperature) and then put it in the refrigerator for long ripening. The refrigerator bag will provide a relatively constant temperature and humidity for ripening a piece of corpse into a culinary delicacy, no matter how often you open the refrigerator and put uncooled food or dishes of varying humidity in it.
Criticism is accepted and welcomed ...

[Kapet]

Kapet, I have a Zanussi refrigerator, 2 meters, old model. There is no draft in it, there is only an inner coating with silver ions (something like that).

I store this meat in an enamel container on a wire rack. The container lid is slightly pushed forward to allow air to enter.

Regarding your cooking plans: is the bag in which you plan to dry the meat breathable? I have not seen such a package, and I can not objectively evaluate the meat drying in it. But it seems to me that the meat in it can "suffocate". IMHO

I saw how real jamon is prepared only on TV.

Regarding your cooking plans: is the bag in which you plan to dry the meat breathable? I have not seen such a package, and I can not objectively evaluate the meat drying in it. But it seems to me that the meat in it can "suffocate". IMHO

I see no reason why the ripening meat, previously salted and treated with spices (that all together there are preservatives), needs air.IMHO, in this case, the air containing oxygen as an oxidizing agent may be more harmful to the ripening process than its absence. In the recipes for the preparation of ham (or rather, its Croatian cousin "route"), there is no air access to the meat by "burying it under the ground" either.

Shl. By the way, about "burying under the ground" ... I ought to think about this option well. Because keeping a ripening delicacy in the refrigerator for half a year is a form of masochism and sadism in relation to oneself and loved ones. And you don't want to take up space in the refrigerator for a long time: after all, making a ham from a kilogram is not serious.
And so, - he buried it, and forgot for half a year or a year. The main thing here is to draw an accurate map of the burial place, and mention it in the will ...

[Kapet]

Kapet, it is great that you thought everything well before starting.
I wish you the expected result!

If you want, then write in the drying process. Very interesting!

I see no reason why the ripening meat, previously salted and treated with spices (that all together there are preservatives), needs air. IMHO, in this case, the air containing oxygen as an oxidizing agent may be more harmful to the ripening process than its absence. In the recipes for the preparation of ham (or rather, its Croatian cousin "route"), there is no air access to the meat by "burying it under the ground" either.

The problem is not the presence / absence of oxygen, but rather the removal of excess moisture. In a closed space (bag), moisture will not be removed if capsules are not added there, as in medicines that absorb water.

It is difficult to say that there is no oxygen or air at a depth of 1-1.5 meters. How, then, do worms survive in the ground, and all kinds of insect mice? But on the other hand, the earth absorbs excess moisture well, taking it away from the meat.

The problem is not the presence / absence of oxygen, but rather the removal of excess moisture

If I understand the technical process correctly, then salting the meat, drying, etc., is an obligatory necessary process of preparing meat for burial for a long period, when it will ripen at a relatively constant temperature and humidity ...

[jerky]

when it will ripen at a relatively constant temperature and humidity ...

Exactly. But the humidity in the room should be lower than the humidity of the meat itself. Why speak and write rawjerky, which is understood as cured meat. That is, it is dried. That is, it becomes dehydrated. The temperature is kind of secondary here.
If you want to preserve salty meat, then the package is the right decision.

[jerky]

Exactly. But the humidity in the room should be lower than the humidity of the meat itself. Why speak and write rawjerky, which is understood as cured meat. That is, it is dried. That is, it becomes dehydrated. The temperature is kind of secondary here.
If you want to preserve salty meat, then the package is the right decision.

It seems to me that classic drying does not provide for such long periods as from 6 months to 2 years. During this time, the meat will dry into glass. Jamon and other hedgehogs are so expensive with them that in it the process of fermentation (and not drying) of meat lasts at a low constant temperature and humidity, and for a very long time.

I dried a piece of meat according to Admin's recipe and it turned out very tasty. Sometimes you even buy a jamon and you won’t guess ... Either it’s too wet, then something else in the taste is wrong ... And my husband already understands his taste ... He loves it and buys it often ... He said that I have pretty good it turns out .. Dried at a temperature of about 26 degrees. It hung for 6-7 days. Then I was afraid and put it in the refrigerator. But it seems to me that it could have been kept longer, nothing terrible would have happened to him ... But it would have dried more, of course, it becomes more humid in the refrigerator. But whoever likes it ...

[Qween]

Qween I sit, chew and draw a plus sign!

[SchuMakher]

SchuMakher , to your health! I am very glad

I cooked balychek according to your recipe, very tasty, I recommend it to everyone !!!!!!!!! Thank you so much for the recipe

Can you please tell me if it is possible to salt with sea salt, otherwise I have salted it, but now I have doubts, or rather my husband has doubted me.

[Tane4ka]

Tane4ka
At the very least, it can taste strange. Alkalis, iodine and other joys should be present in sea salt. Iodine must decompose when heated. Alkalis can be neutralized with a weak solution of any acid, but again we risk getting a strange taste of meat due to acidity.
On the other hand, the amount of impurities is quite small, about 5-10%. Maybe no one will feel it.

And if I wash off the salt and pickle it again, won't it get worse? Or maybe then just reduce the amount of salt? It's just that I got used to using seafood, and I salted the fish for it, well, I added it to the meat, there was simply no other, but now I'm worried if I will spoil a kilo of meat because of this.

And if I wash off the salt and pickle it again, won't it get worse? Or maybe then just reduce the amount of salt? It's just that I got used to using seafood, and I salted the fish for it, well, I added it to the meat, there was simply no other, but now I'm worried if I will spoil a kilo of meat because of this.

Well, probably a kilo of meat is not worth all your worries. Try it and you will tell us ...

Mine may not be worth it, but my husband?

Mine may not be worth it, but my husband?

But this is already serious ...

[Tane4ka]

Tane4ka wash off the salt, wipe it dry with a dry napkin and salt again, add more fragrant herbs ...

If the fish was salted (I suspect that it was dried fish) and it was normal, then you should not worry at all.

The fish was salmon, fresh, and I salted it and salt it with sea salt, large, it turns out better than the store one. I am more worried that sea salt is as salty as stone, it does not give any strange taste, I cook everything with it, it just contains additional trace elements, and not only sodium chlorine, as in stone.

There are a lot of impurities in simple table salt.