Homemade dry-cured balyk


Homemade dry-cured balyk


We will tell you how to make homemade balyk (dry-cured) from pork. This balyk can be served as a snack for any holiday. In addition, you can make various salads with it. This product is prepared without the use of harmful chemical preservatives. When serving, it is cut into thin slices, this way the structure of the meat is tastier and more clearly felt.


Ingredients (for 20 servings):

Pork tenderloin - 1 piece (about 700 g)

Salt - 2 tbsp.

Sugar - 1 tbsp.

Coriander - 1 teaspoon

Pepper mixture - 2 teaspoons

Cognac - 2 tbsp.

Soy sauce - 1 tbsp.

Garlic - 3-4 cloves



Pour cognac and soy sauce into a bowl, add salt and sugar, mix everything well. Add all the spices except garlic, mix and leave for 5-10 minutes.


Wash the meat and pat dry with paper towels to keep it dry.


Place the meat in a container with a lid, pour in the previously prepared marinade, and thoroughly rub the marinade over the meat.


Cover the container with a lid and leave at room temperature for 48 hours, turning the meat occasionally.


After two days, take out the balyk, remove it from the marinade and wipe it very well with dry cloths.


Peel the garlic and pass it through a press, then rub the balyk thoroughly with it, give the meat a massage :) Transfer it to cheesecloth and wrap it.


Wrap the meat in gauze in parchment and tie it with nylon thread, hang the balyk for 10 days at a temperature not exceeding 20 degrees.


After the required time, take out the meat, remove the parchment and gauze, and cut it very thin. Bon appetit!



Meat snacks:

Homemade dry-cured balyk

Pork dishes:

Types of pork and convenience foods A classic kebab
Pork and vegetable stew Pork steak on the grill
Minced pork balls Fried pork leg
Kavarma - pork kebab