Be3eT
Thanks to osmosis, Qween and the advice on this thread:
Dried balyk
This is pork, from which the fat has been cut. Sprinkled it with dry parsley and chili when hung up to dry.
The beef in the refrigerator is waiting to be grated with spices and hung to dry.
Delicious!!
The husband approved. The daughter said she was too spicy.
I will cook some more.
Thank you very much!!
Qween
Be3eT, very appetizing meat turned out, dried evenly, in general it was possible! I'm glad I liked the recipe.

To your health!
Be3eT
Quote: Qween

... I'm glad that I liked the recipe ...
Liked it so much that take two happened
Dried balyk
This time from beef. I liked the beef more - denser.
Thank you!!
Zhannochka
Girls! A few questions: I went to the market and asked for a loin, they show carbonate, they say the same thing, I had to buy it, although I doubt it's the same thing. and the second weather is now over 30 degrees, can you do it or is it better not to spoil the meat?
Suslya
Anyut, today the balychok hung up to dry, they brought a tenderloin of 800 g, divided it into 2 pieces, here they are handsome

Dried balyk

and when lying in the refrigerator, I adapted a small, brand's steamer, which is on legs, so convenient

Dried balyk
nati
So my meat is ready! Everything worked out, although I had prepared my men in advance that the meat might be thrown away. It turned out a bit spicy, but this is because instead of mustard seeds, I threw in powder. But my son really liked this sharpness. Thank you, Qween for the recipe !!! I will definitely do it.
🔗 🔗
BabaJaga
Quote: Admin

ABOUT primary salting and the amount of salt for salting - you can see the information from me
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.0

Salt just in moderation! And then - as your fantasy will show
on your link it is knocked out that there is no such topic ... error ... ((
eye
it’s getting too salty, take it out tomorrow. 1 kg piece of carbonate.
I ask for advice on where it is better to dry in gauze: in the kitchen (they heat, but not hot), but I'm afraid that it might deteriorate, or still open in the refrigerator
eye
I did not wait for an answer, I dried it in the refrigerator in gauze in a double boiler from a multicooker.
the result pleased me very, tasty, in terms of salt - just
thank you !!!
Enchantress
I am grateful to the author of the recipe for a delicious MAY)) They ate it without waiting for 2 stages .. The men said that it was already delicious ... A piece of pork was crumpled, I don’t remember what place)) ... there was a beautiful pink meat in the store. . I'm happy and grabbed a couple). The refrigerator is no-frost, the meat was dried just on a plate. Now I bought a clipping .. there will be a take number 2
eye
in six months I repeated twice: both the tenderloin and the carbonate. dried in gauze in a no-frost refrigerator, now a piece for a month and a half. prettier day by day))) just a wonderful recipe !!!
Qween, thank you !!!
Chionodox
On the 11th marinated in a vacuum
Dried balyk
On the 14th I packed it in a forming net and sent it to the balcony
On the 24th they decided to cut the smallest
Dried balyk Dried balyk Dried balyk
The meat is soft, moderately salty, with a hint of a mixture of peppers. Well, very tasty. Two carbonates are marinated in the refrigerator for sous vide. I think that I’ll start on damp. It is eaten instantly.
Impermanence
Tell me, where do you store the balyk? After 10 days, I wrapped it in paper and put it in the refrigerator - after a few days it began to stick. I put another balyk in polyethylene and in the refrigerator, and after a while it also became sticky. Do not put it in the refrigerator after drying?
Qwerty25
And there are also various svoimirykami meat dishes. club / gotovim-bistro / vtorye-blyuda / iz-myasa To make the finished dish juicy, choose the meat of a young turkey (up to 15-16 kg), and also take into account its freshness by its pleasant meaty smell and light pink hue.Medallions can be bought (I often use Indilight products), or you can cut them yourself from turkey fillets or boneless thighs. Which part of the carcass is right for you depends on whether you prefer white or red meat. Love white - cut from the breast, red - use thighs or drumsticks. Boil or fry, how much to marinate and how long to cook - we'll figure it out step by step below.
Dried balyk

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