Dried balyk

Did it 2 times already. I liked the recipe very much. Delicious!
Thank you very much for the recipe!

It turned out just super, we already ate one piece. So you can do great with sea salt. Thank you so much for the recipe.

Can you please tell me, yesterday evening I salted the meat today and looked and there it is necessary to drain the liquid on the floor of the liquid container or not, because it turns out most of the salt and seasonings in it, but at the same time it is a dry ambassador? I just want the meat not to go to waste and to turn out delicious, sorry if I missed something.

It must be drained, the meat must not float in the liquid.

It must be drained, the meat must not float in the liquid.

So if you merge the salt and spices, maybe you need to add after you merge the salt with spices?

I poured it and sprinkled it with a pinch of salt on top, so, just in case, I also had sooo much liquid, probably from a store pumped meat.

Here is more about salting and liquid https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

I poured it and sprinkled it with a pinch of salt on top, so, just in case, I also had sooo much liquid, probably from a store pumped meat.

Thanks to Tane4ka for the answer! I bought meat at the market, stalls on the street and we have frosts and the meat was already frozen because of this and the water.

But I didn't succeed very well
The meat came out oversalted and, accordingly, very dense. I did everything according to the rules, when the liquid was drained, I did not add new salt.
In principle, edible, but I don’t understand why it was too salty, should have taken how much?

We can try again later, I'll take less salt. Although also risky, it will be lost

It's just lovely. Already done it twice. Today I have finished it for Easter. Thank you very much for the recipe. I wanted to show the result with a photo. I just don't know how to insert a photo.

[Marfo44ka]

Marfo44ka, to health.
Here is a detailed instruction on how to insert a photo - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

thanks for the hint.
I will try to insert a photo
I did this the first time


and this is the second time


and what happens the third time, I'll show you after the holidays.

Thanks again for the recipe. My all are just delighted. My daughter took with her to nature - no one believed that it was not a store balyk.

[Marfo44ka]

Marfo44ka, a gorgeous balyk turned out! So it sagged evenly, and the cut is very beautiful and appetizing.

I really want to make such a balyk. The father says that botulism can develop in meat !!! Scared in general. He says that for the development of botulinum bacteria, for their growth, an airtight container is not at all necessary. They may well develop in a piece that lies in the open air. The bacteria will protect the outer layers of the meat from oxygen. And he also says that salting raw meat does not protect against trichenellosis. Have you thought about this? Who has what opinions?

The father says that botulism can develop in meat !!! And he also says that salting raw meat does not protect against trichenellosis. Who has what opinions?

Look, Marfo44ka made a balyk twice and even managed to post a photo with the remains. Conclusion: in the first two balyks nothing started. But it is better, of course, to wait for the report on the third balyk. And in principle, looking at the balyk is much safer than it is

If everything were so scary, then Spain with its ham would have already died out from botulism long ago. Personally, I have never met any mention of massive outbreaks of botulism there.

Alternatively, the botulism stick does not tolerate alkali (information from Wikipedia), you can use sea salt. There is alkali there.

Well, in the preparation of jamon, technology has been developed over the centuries and it does not take 7-10 days to prepare it ... In addition, I think before selling them, they undergo veterinary control, and doing everything at home, it is difficult to imagine that someone went to the sanitary and epidemiological station to take prepared balyk for analysis.

I cooked this balyk ten times over the winter and now I started again, we finish the first piece. As long as everyone is alive.

Was not, today started the process! Unsubscribe along the way. I think for a start I will treat the neighbors !!!

Oh, this is a dangerous business, they get used to the good so quickly to feed the neighbors, then they won't get out, have time to cook the current

Girls, tell me, is it necessary to hang in the kitchen or can it be on the balcony (above zero temperature)?

I really want to make such a balyk. The father says that botulism can develop in meat !!! Scared in general. He says that for the development of botulinum bacteria, for their growth, an airtight container is not at all necessary. They may well develop in a piece that lies in the open air. The bacteria will protect the outer layers of the meat from oxygen. And he also says that salting raw meat does not protect against trichenellosis. Have you thought about this? Who has what opinions?

Botulism - only without air access, when rolling meat and mushrooms. But trichinosis is a more likely thing. I heard (or read) that in a home freezer at -18 degrees, meat must be kept for 2 weeks before damping.

[from fresh, unfrozen meat, but of high quality !!!]

Botulism - only without air access, when rolling meat and mushrooms. But trichinosis is a more likely thing. I heard (or read) that in a home freezer at -18 degrees, meat must be kept for 2 weeks before damping.

Or, in parallel, read the Technology of cooking sausages and dry-cured balyk, and the principle of cheese-curing and try to understand the principle?

Then there will be no such statements like "I heard", but there will certainly be - "you need to do so to avoid this"! For example, this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108671.0.
On the forum there is another material on the preparation of salted meat (corned beef), explaining the technology of its preparation!
And sausages and dry-cured products are better made using technology from fresh, unfrozen meat, but of high quality !!!

Well, have you forgotten about the balcony? Tell me, somebody, something.

[Kamusik]

Kamusik, you can also on the balcony.

[Qween]

Oh, Qween, thanks for your feedback! Then one more question, my piece of meat is not a loin, but a neck. Will it go? Or is it better to bake it, and buy a loin for this business?

[from fresh, unfrozen meat, but of high quality !!!]

Or, in parallel, read the Technology of cooking sausages and dry-cured balyk, and the principle of cheese-curing and try to understand the principle?

Then there will be no such statements like "I heard", but there will certainly be - "you need to do so to avoid this"! For example, this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108671.0.
On the forum there is another material on the preparation of salted meat (corned beef), explaining the technology of its preparation!
And sausages and dry-cured products are better made using technology from fresh, unfrozen meat, but of high quality !!!

I myself do not like that "I heard", but I wrote at 3 am - how it happened ... I don't remember exactly (again). but the source was trustworthy (subconsciously, I noted this for myself). It was either the technologists of this production or the sanitary doctors who spoke. As for me, I did it at my own peril and risk from raw pork, because it tastes better, naturally. But I considered it superfluous to give this information to a person who is in vain afraid of botulism (and not in vain trichinosis) in this situation (this is me to the fact that I am a doctor, although not a sanitary one)
By the way, I read your posts with excerpts from various books with great interest and I use your advice successfully. But, you must agree, this is still not medical literature, and the emphasis there is by no means on the problems of trichinosis and other helminthic invasions. I am a radiologist, therefore I do not insist on my opinion - this is not my profession.So, information for thought ...

[I was told that this is the best !!!!]

Any doctor, not even a sanitary doctor, will always support the point of view. And he will never say how our ancestors made corned beef, but they (ancestors) had practically the only source to preserve meat for a long period !!! I still remember partly (I was small), the era of the absence of refrigerators in Russia - and I remember how they made sausage at home, poured it with melted fat and stored it right in the kitchen !!!! I remember how my grandmother conserved salt beef, bacon and then cooked homemade cabbage soup from salt beef - DELICIOUS !!!!!!
The most important thing is that I don’t remember that our family, including personally, I was treated for worms and other related things from this method of harvesting !!!

And most importantly, DO IT CORRECTLY, QUALITATIVELY, AND PROPERLY STORE !!! And this is exactly what the sources of old books will suggest !!!

And why should the doctor stand up for salt beef! He himself did not read the cooking technology, and why bother with these thoughts, when today is the CENTURY OF REFRIGERATORS !!!, of which there is a sea in the store !!!

The other day I gave a master class on a multicooker, which was attended by a family of about fifty years old, but a son about 15 years old.
So the wife "hissed" sorry, and tried to lead her away from this pan, the husband became very interested in cooking, and the son generally became interested in the principle of the multicooker, its tech. characteristics !!!

In the conversation, it turned out that the wife had tappevare dishes, and the distributors had INSURED her !!!! that this is the most useful and valuable dish in comparison with other models, and only by cooking in this dish, her husband will correct his stomach diseases !!!!
To my question, what is the difference between her dishes and pots Zepter (I have one), she could not answer and persistently insisted - I was told that this is the best !!!!

I will not discuss the models of pots, and this is a thankless task. And there is no need to even explain WHO TOLD it !!!, because dish distributors are interested in zombifying people to buy only their dishes !!!

But this is "TOLD ME" and "I READ" !!! and without specifying a link to the sources of COOKING TECHNOLOGIES OF SUCH METHODS OF MEAT - somehow it looks more like "one woman said" sorry, I didn't want to offend ...

Everything, I expressed my opinion, sorry - I went from this topic

I wish you all good health!

[Qween]

Oh, Qween, thanks for your feedback! Then one more question, my piece of meat is not a loin, but a neck. Will it go? Or is it better to bake it, and buy a loin for this business?

Kamusik, you are welcome !
To be honest, I have never salted my neck. IMHO I'm thinking that it can turn out slightly rubber, not all, but in some parts. But, of course, not a fact.

It seems to me that it is better to take meat that is more dense, homogeneous in structure. A matter of taste though ...

Thank you!!!! I won't risk it, and it's a pity for the meat ... Wait, I'll start baking.

If you don't want to risk it, but you want homemade dried meat, then try to make basturma, which undergoes a longer treatment with salt, and dries for a longer time. True, her taste is slightly different, and the consistency is firmer, but believe me, it is no less tasty and exquisite ...
And with simple proper storage, your great-grandchildren and great-great-grandchildren will be able to enjoy the basturma prepared by you. True, you will have to cut it with a hacksaw or jigsaw ...

[Qween]

Qween, thank you very much for the delicious balyk recipe, made from homemade pork

[Cvetaal]

Cvetaal, healthy!
It can be seen that the juicy meat turned out.

[Qween]

Yes, Qween, it turned out what was needed in terms of salt, spices, and consistency. It was salted for 5 days in 1 stage, then it hung on the balcony for 5 days, today I put it in the refrigerator. Thanks again

[Qween]

Qween, thank you so much for the recipe! Everything turned out super! Here is the report.

[Kamusik]

Kamusik, kaaaaky gorgeous balychok turned out! I think with such beauty it will not last until the New Year.
To your health!

[Kamusik]

Kamusik, kaaaaky gorgeous balychok turned out! I think with such beauty it will not last until the New Year.
To your health!

Already did not hold out ... Swaddled new.

Quinn, is the salt just 3 liters? right? so small for 1kg?

[Qween]

I do not Qween , but I will try to answer you. Yes, 3 tbsp. l., and not enough. I didn’t even use the whole mixture (salt + pepper) - it didn’t stick to the meat anymore and I poured it out. It turned out fabulous, just right!

Yesterday I also started this process
now you just need to convince your husband that everything will be fine

Very much even will be. Mine and I, including, have been living for how long ...

And I also marinated the meat yesterday!

Tell me, who has not tried to add sodium nitrite to balyk? In the industrial production of sausages and balyk, this is a mandatory additive.

If I am not mistaken, nitrites in the industry are used so that the meat does not turn gray. That is, it did not lose its presentation. After all, the better the sausage looks, the faster it will be bought.
In home cooking, the usefulness of the product usually comes first, and not the presentation. Of course, you can add, the whole question is why eat nitric acid salts?

... the whole question is why eat nitric acid salts?

It is extremely necessary for all those who do not have enough nitric acid in their body. Anyone else who does not have such a flaw is advised to avoid the use of this E250.

[Qween]

Qween
Thank you HUGE for the recipe.
I liked the recipe and the reviews so much that I decided - I need to comment! So that the author knows what a fellow
As I read it, I immediately went for meat and salted it.
I bought pork from a trusted store.
Rubbed with salt, sugar, pepper and chili. I turned it off.
I put a metal perforated disc for steam cooking in a plastic container and laid the meat on it. I did not cover it with a lid.
Here is:
Let's see what happens.
Have a nice day, everyone

[Be3eT]

Be3eT, unsubscribe later, okay? otherwise, in principle, few people prepared such a balyk in the warm season.
And I look, I look at him, and so I like him ... but I doubt a little about the heat ...

[Be3eT]

Be3eT, unsubscribe later, okay? ...

Unsubscribe if possible. Or it won't work.
It's already hot here. Let's see how it goes.
I'm in the mood for good. Vaughn, Ben Gan from Treasure Island, he was filthy) And kept it for a long time)) I believe the classics (this is me about Stevenson) (they downloaded a bunch of audiobooks to my daughter, listen to the whole family)

Delete

Couldn't find gauze.
I bought breathable bags intended for cooking. They are a little denser than tea bags. Fit in size.

I forgot to turn the meat every day while it was salting in the refrigerator. But I don't see that hurt him.
Not a lot of liquid has merged.
After I took it out and wiped it off with napkins (in general, it was dry enough, not very wet), I made several cuts to check what it was like inside. There is no unpleasant smell. I won't say that it smells delicious. Almost does not smell. There is no smell of raw meat either. There was no salt left on the surface at all.
I put it in my "tea bags" and hung it up. In the bags, it slid down and bent into a corner, so today I unfolded it (again a couple of cuts to sniff), straightened it and rolled the bag into a tube so that there was no room for the meat to bend and hung it up again. I cut off the dried corner and tried it. Fine. I took salt according to the recipe, but was worried that it was not enough. In vain. The taste is good, not bland.
I didn't hang it near the stove. It gets too hot - I use the oven all the time. Or too humid if something is stewing. I hung it in the kitchen just below the table level.

On Friday I plan to cut and taste. The family is waiting