Dried balyk

I poured vinegar into the cooled one

and hang using the same technology
, maybe an extra day to hang, it will be saturated with water.
Before the new year, I will do two goat hams.

Natamylove just now saw your message in her PM and ..... just stunned by the sight of your goose - this is aerobatics Thank you very much: flowers: First I will try to make a balyk filled with marinade. But I just don't understand, after the marinade, the meat should be put under the load or where it is

Yes, under the load, it will be wetter.
But I don’t use the load, I wait until it dries and drains.

[Qween]

We have just removed our balychok. The husband unfolded, cut it off, tried it and made a "face" - don't cook this anymore, and then the balyk began to catastrophically decrease in size. This is how they joke. I made two pieces with a total weight of a little more than 1 kg, tomorrow I will run for meat again, so that by the New Year I have time with the second portion.
Qween! The recipe is cool and very useful before the holidays - thank you

What is Cardamom? Something familiar, but I can't remember, I've already checked all the spices and nothing

[Cardamom]

Cardamom
on the market, it is added to sausages, to coffee.

I just bought it on the tray.

Buy, add to baking.

🔗

I am glad for those who got meat and liked the taste.

I will only add that the meat is already considered completely dry-cured after 4-5 days of curing.
And then, in the refrigerator, it just ripens even more and becomes denser. Both options are tasty.

I wish you all Bon appetit!

For those in doubt, curious and everyone who wants to get acquainted - I have posted here information on the methods of salting meat and making marinade

Salting meat, bacon, ham
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35037.0

I hope the information will be useful

So I could not resist, I withered this yummy beef for the New Year, a couple of slices of tenderloin, 1 kg each. After 5 days in the refrigerator after the salting stage, the meat can already be eaten simply with the lips, so tender. Now I processed it with a second portion of spices, and open it in the refrigerator for airing / drying, until December 31st.

Thanks to the author for the recipe and everyone for the valuable tips and links!

By the way, I want to ask, maybe someone knows ...

As a child, back in Tashkent, I ate delicious horse meat prepared in a similar way, only after salting a whole horse leg, treated with spices and wrapped I don’t remember what it was, at least half a year was buried underground to a depth of more than a meter. I have only childhood memories of that meat, I only remember that it was very tasty ...

Maybe someone knows where a similar recipe and technology are described?

I want to try with a beef leg, but more, such that it would justify the labor costs of digging a hole

Thanks to Admin and Qween for their help and recipe, we have been enjoying the jerky meat since yesterday

but at the expense of the leg of a cow, you risk
train on smaller legs

Therefore, I joke the recipe ...

And for the sake of small legs and a hole, laziness will dig

it will be interesting to read about the Jewish "Laws of salting out meat"

So my balyk dries for the second day, soaked the meat for 2 days in a marinade according to Natamylove's recipe, then stood for 5 hours under the load, drained the water and now it dries. Gauze was not at home, so I swaddled it in cotton tulle, I smell it every day, it smells only like vinegar from the marinade - still soft, but already slightly darkened

[Qween]

Well yes. One smart one I wanted not to unfold
Now the task is different - not to gobble up everything at once

Qween, my applause and a deep bow for the recipe!

Qween today I salted two more balychka, we liked it very much Just in time for the New Year

[Qween]

Qween and which is better to take beef or pork?

[SchuMakher]

SchuMakher, it will be delicious in both cases.
But still in different ways.

From beef - the finished product is darker, and somehow drier (but not dry).

If young (but not watery) beef is cut into thinner pieces and sprinkled with chaman (seasoning), then basturma is obtained.

Have I confused you?

PS: Beef must be chosen more carefully than pork, otherwise you can chew for a long time. But if you buy beef fillets, then a good result is almost guaranteed.

[Qween]

Qween, and I thank you! this turned out to be cool, um ... I have a pork cue ball 1.5kg.



I took a set of spices from the video "kumpyak", and the technology is yours. I was very much afraid, like everyone else, probably, that the meat could deteriorate - nothing spoils, not even a hint, the smell of delicious meat. I will definitely do more, and try with chicken.

And now it hangs in my kitchen, despite all the fears, let's not talk about what ...
The husband rejoices, he says, and Arkady Match would check it out. The smell is very pleasant.
Qween, I agreed to this recipe only listening to your authority !!!

[Qween]

Qween, you have a very seductive temka.
Do you think a frozen pig (bottom part) can make something like this? Or is it better to wait for a fresh piece?

[Qween]

Qween please tell me how I understood the most important thing salt-sugar, and you can use any spices .... Can you coat it with ready-made Georgian adjika a second time? I just want to use hops-suneli and such adjika. Today I bought a piece of loin for a sample ...

Girls, about frozen meat.
Well, it is clear that frozen meat is considered worse than freshly cooled meat.
I moved to live in the countryside and I was surrounded by many animals, and these animals are all periodically treated for small or not small worms that get into them.

So I climbed the sites in search of information on how to protect myself from the fact that these worms did not accidentally come to live with us.

So on one honey site, in the topic of parasitology, I read the information that some individuals and their eggs are resistant to high temperatures, but they die when they freeze.
And that the meat is pre-frozen, supposedly safer from this point.
Who cares about this topic, you can study this question yourself.

Girls, I hasten to share. My balychok is already in the refrigerator for 10 days, I hid it away, to NG. And today I think of something, let me see how he is there. So, it became so plump, darker than it was, the piece was cut off soooooo-thinly, and the taste is so rich, spicy and peppery, well, I just didn't expect a fountain of taste !!!

[Nata333]

Nata333 , frozen meat will definitely work. And not "something like that", but absolutely delicious.

SchuMakher , I do not recommend greasing meat with ready-made adjika. This will add extra moisture to the process. And our goal is to get rid of it.

For salt, sugar and spices:
It is quite possible to put salt and sugar according to the recipe, and the spices - those that you like.
All people cannot love cumin or coriander, for example. Why force yourself.

Suslya , a very beautiful cut at your balych.

[: Qween]

: Qween
In dogonk question: need to drain brine?

Well, what are you, what talents the recipe is good, it turns out how simple it is

We have already tried it today. It was possible for another day to hang, but you can't stand it ... TASTY! The last doubts are dispelled!

Qween, now if you offer to bury a walrus or a whale, and then eat in six months, then my environmental consciousness will prevent me from cooking it

[SchuMakher]

SchuMakher, it is enough to put a container with meat at a slight slope. And the extra brine will go away by itself.
yuliya_k , very nice !
To your health!

[Qween]

Qween Why am I asking ... I have so many noses in the refrigerator, I'm afraid the whole refrigerator will be flooded with brine!

[SchuMakher]

SchuMakher, put a container with meat farther from the edge of the shelf, and it may be enough.

I'll mark with a photo, while there is something left to take:

Oooooo, amazing !!! And how many days from birth is your little balchka?

Sixteen Coming of Age
The younger brother was insidiously devoured at a younger age of twelve

And then I had a newborn, today it is 4 days, I blotted it with a napkin, smeared it with spices, put on a diaper and hung it in the kitchen - maybe it will grow up before the New Year

Does it hang, dripping from it? (sorry)

Not, when it hangs, it no longer drips. After salting, you dry it with a towel - and that's it

It does not drip from the balych, it is very warm in the kitchen and even when pressed, a slight crunching is audible, but it drips only from those who hang around

[Qween]

Qween, thanks for the recipe!
My husband allowed to "spoil" a maximum of 0.5 kg of meat
I took frozen meat, pork

Here's what happened after 5 days

Well, very tasty

[Nata333]

Nata333
Husband still ordered?
looks very nice

Husband still ordered?

Yes, he really asked to make the outside not so spicy and more salty, so that there was
py. sy. Dried without wrapping it in gauze, just tied it with a string and hung it from a drawer in the kitchen.
Initial weight was 500g, and after 5 days - 360g

[Qween]

Qween Thank you very much for the recipe, I made such meat on NG

Thanks for the recipe! I didn't have time for the New Year, but just right for Christmas. The meat turned out magical !!! Made three pieces. She wrapped two in cheesecloth, and stuffed the third into Beloboka (ham maker), as if under a press. Stands in the refrigerator after the second stage of salting. It also looks like an Italian speck! Unfortunately there is no fotik. Take my word for it, it looks very nice.
THANKS FOR A SIMPLE AND DELICIOUS RECIPE !!!

Here!

Oh, yummy, not the right word ... especially after the post As my dad says, "not worse than the purchased one!"

This is yeah! Beauty. And I have literally two bites left, I finish the very last pieces, but they are so dry, salty with a beer, just what I need

The recipe is super, made and gobbled up, they didn't even take a photo. They did a lot, some of them after salting were rolled in a mixture of chaman with paprika and paprika. Great too. Now we will do it again. Thank you.

[Pork loin corned beef]

I have this on the balcony in the cool



Biography history Pork loin corned beef located at this address:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

teeexss, I have already counted the proportions with a piece of filechki for 1 kg 300 g, I will go to the initial stage.
I've read about osmosis, probably after the first day of salting I'll put the meat on the wire rack, let the liquid flow down, and the meat itself remains dry and comes into contact with the released liquid less.
Correct me if I'm wrong, there is still time

[Zest]

Zest, I immediately put the meat in the Brownovsky container, the one for vacuum, there is already a grid in it, it is very convenient, you just turn it over, it (meat), as the recipe says, and a mustache, and the liquid flows under this grid. Well, very convenient.

That's why I look at me all the liquid on the first day merged and truncated, there was no more ...

If you follow this path (like mine?), Then after the first day of salting, all the liquid leaves!
Then I wrap it in a paper towel and so it lies in the cold and dries itself.
Since December 29, I have changed diapers only once, and even then they are not very wet.
According to the book, if the meat has passed good salting, no more liquid should be released - a sign of good salting.

Like this

I also thoroughly studied this path.I decided to do it alternately in three ways:

1.according to Queen's recipe, but do not tilt the container to drain the liquid, but place the meat on the wire rack,

2. according to your method, when the salt-spices are removed after the first day of salting,

3. with a marinade from Nata, which is MayLav.

And there I will already know exactly which paths to walk, and maybe some of them combine

And I put a bowl of meat at an angle and drained the liquid, and on the second day, generally under the press for half a day. So all the liquid was gone, and the meat was dried for 3 days in total. But again there was a lot of salt. I'll try to salt a little less.

At the very beginning of the topic along this rational and tested path for ~ 10 years I tried to direct. Necessarily press and do not need gauze (when there are no flies) !!!
Nobody listened ...