A huge advantage of this dish is that all the vitamins of the meat remain unchanged and are not destroyed due to the absence of thermal effects.
Balyk is considered a low-calorie dish. And if all the proportions of salt are observed correctly, then it can be considered almost dietary.
A good balyk is obtained only on the 3-4th day, although by the 2nd day it can already be eaten.
Ingredients:
- a) chicken fillet - 2 halves,
- b) coarse salt - 3 tbsp. spoons,
- c) turmeric - 6 g,
- d) paprika - 6 g,
- e) chili pepper - 3 g,
- e) a mixture of different peppers - 6 g,
- g) dry red wine - 30 ml,
- h) cognac - 20 ml.
Preparing chicken balyk:
1. Rinse the fillet and dry. Make a salt mixture with all the spices and coat the fillet with it on all sides.
2. Add wine and cognac to soak all areas of the future balyk.
3. Transfer the fillet with the marinade into a tray with a lid and place it in the refrigerator.
4.After 12 hours, remove the balyk and pat dry with a paper towel.
5. Stepping back 3 cm from the edge, thread the twine.
6. Hang the chicken balyk on the refrigerator door.
7. Cover the meat with gauze and leave to dry for 48-72 hours.
8. The longer the chicken stock hangs in the refrigerator, the denser the balyk will be. In a couple of days you can take the first sample. For long-term storage, chicken balyk should be wrapped in foil and hidden in the freezer.
Usually, thinly sliced balyk is associated with the holiday. But it’s also perfect for a morning sandwich with butter.
Great snack. Tender and soft pieces of meat simply melt in your mouth. Almost zero excess fat.
If you simply store meat in the refrigerator after cooking, then it is advisable to store it in a plastic bag for no more than two weeks, although more precise periods depend on the amount of salt. But I think such a delicious dish will sell out with a bang, since the taste is truly fantastic.
Try it, bon appetit!
