Beef balyk

History of the origin of balyk

Translated from Turkic, balyk means fish, since it was originally made from this product. In the countries of the Soviet Union there was not a large selection of fish, so when solving the problem of what to make balyk from, preference was given to pork, most often its dorsal part.

Balyk in the USSR

In European countries, this delicacy has always been in price, and sometimes it was difficult to get. Now in European countries the product can not only be bought without problems, but also made at home, saving time and money. As for the Americans, for them such a dish is a real curiosity. To understand what it is, they need to give it a try.

What is balyk

Balyk is a fish fillet that is salted and dried in the open air. The dish is made from large sturgeon and salmon species.

A special technology makes the meat especially aromatic and tender. Salt draws out excess moisture, and drying brings the meat to the required consistency. Spices are used to give a more vibrant taste. Today, you can make balyk from almost any meat, for example, pork, chicken or beef.

Benefits and harms

Few people know that such a product is useful and is a component of many diets. Fish used in cooking has a lot of useful microelements and minerals, which are preserved during the drying process:

vitamins A, B, E;
sodium, potassium, calcium, magnesium, phosphorus;
iron, zinc, chromium, molybdenum, etc.

The product contains no carbohydrates, and only healthy fats. Balyk, made from pig or chicken meat, also has a positive effect on the body.

A product that was prepared with violations in technology can be harmful. This is due to the fact that meat requires careful preparation, which will allow it to be eaten without consequences.

Currently, smoking is also used, but there are some nuances here. This process can destroy beneficial substances and saturate the product with carcinogens, which affect the development of cancer cells in the body.

Calorie content

Everyone is interested not only in harm, but also in calorie content. The content of proteins, fats and carbohydrates will depend on the manufacturing technology and the type of meat chosen.

On average, balyk has the following calorie content:

fish – about 195 kcal;
pork – 285 kcal;
chicken – 165 kcal;
beef – 160 kcal.

Balyk made by yourself can have a high calorie content, which is associated with changes in the proportions of spices, as well as errors in cooking technology. Despite the low calorie content, the product satisfies hunger well, which allows it to be used as a snack.

Pork balyk

The caloric content of products depends on the chemical content. Fat includes the maximum amount of energy component - about 9 kilocalories per 1 gram. 1 g of carbohydrates or protein contains approximately 4 kcal. Because of this, foods with a high amount of triglycerides, such as butter, fatty cutlets, sausages, chocolate, vegetable oils, are the highest in calories. Elk meat contains only one or two percent fat, and one hundred grams of elk meat contains about 100 kilocalories; Piglet meat contains fifty% lipid, and its caloric component is almost 5 times greater.

Foods with a significant water content have low energy value and thus prevent the onset of obesity. These products include vegetables. If fruits have excess liquid content, this determines their low level of energy value. This applies to various cereals, bakery products, all legumes, as well as other products of plant origin.

The calorie content of each serving or the calorie content of daily diet products can generally be calculated to the nearest calorie using reference books that indicate the nutritional value of specific foods. But, to calculate the number of kilocalories in a plate of borscht, you will need to accurately weigh about twenty components (meat, vegetables and others), make allowances for the loss of nutrients during the storage period of the ingredients, the amount of waste, the influence of temperature (some products lose some kilocalories during cooking , but some will, on the contrary, be more nutritious than raw ones due to the breakdown of dietary fiber), the different effects contained in each food product on the processing of nutrients in the prepared recipe, and various other things.

Proteins have much less effect on the accumulation of excess body weight than triglycerides and simple saccharides. To prevent the negative effects of excess nitrogen intake, each serving should contain substantially more plant foods than animal foods. Don't forget: raw food products usually contain a minimum of calories and a maximum of vitamins. Dishes made from lean meat and chicken are lower in calories than foods containing excess fat.

As a rule, it is not proteins that are to blame for the increase in our mass, but lipids and some saccharides. Hidden triglycerides are especially harmful. For example, it is possible to remove fat from a meat product and free a chicken thigh from harmful skin, but this is impossible to do in sausages, cakes or sweets. It is carefully hidden in these products, and often provides half of the total weight of the products. The results of the experiments showed that menus with small amounts of triglycerides in food contribute to a decrease in body weight, even when the total caloric content of foods is not reduced.

In other words, despite the obvious fact that a person’s weight gain occurs, first of all, from an excess of triglycerides in the diet, to eliminate excess weight it is necessary to limit the total calorie content of the diet.

Methods for preparing balyk

Cooking methods differ depending on the ingredients used, as well as equipment. The product can be dried and smoked, simply salted or with all kinds of spices. Before making balyk, you should determine the most suitable cooking option, since they differ in their principle and cooking time.

In a refrigerator

The easiest way to make this dish is in the refrigerator. Most often, veal or pork is used for cooking.

For 1 kg of meat you will need:

0.5 tbsp. salt;
ground pepper and coriander to taste.

For a brighter taste, you can add paprika, ginger and garlic. If the meat is too large, it needs to be cut to ensure even salting.

The product is prepared as follows:

The meat is rolled in salt and rubbed with spices.
Place the pieces in a bowl and place under pressure to release the juice.
Place the product in the refrigerator for 4 days.
Turn the meat periodically so that the juices are evenly distributed over the surface.
After the specified period, remove the product and wet it with a napkin.

There is a longer option that involves drying in the open air. To do this, you need to leave the piece hanging in the refrigerator for airing for 4-5 days.

Important! The meat should not be exposed to direct sunlight. You also need to wrap the meat in gauze. This will help protect it from insects.

To add a refined aroma, rub the pieces with spices mixed with garlic before drying.

In the oven

If you are short on time, you can cook balyk in the oven. It takes about 20 hours to make this dish. The recipe will require the following ingredients:

1 kg. meat;
120 gr. salt;
50 gr. Sahara;
5 gr. paprika and red pepper;
70 ml. cognac

Advice! Cognac is a component of the traditional recipe. It gives the product a spicy aroma. For those who oppose alcohol, you don’t have to use it.

Balyk is made in the oven according to the following algorithm:

Prepare the meat: wash it, cut it into pieces approximately 2 cm thick.
Mix salt and sugar and roll the meat in them, after sprinkling the balyk with cognac.
Marinate for 15 hours, wrapped in cheesecloth.
Rinse the balyk and dry it.
Place the pieces on a baking sheet and place in the oven for 10 minutes at 80°.
Turn off the oven and leave the meat inside for 1 hour.
Repeat this drying process 2 more times.
Grease the balyk with oil or sprinkle with cognac and rub with spices.
Let sit in the refrigerator for 2 hours.

This delicacy is aromatic and tender. Due to the lack of heat treatment at high temperatures, all important nutrients are retained in this product.

In a slow cooker

The fastest way to make the dish is in a slow cooker. This will take about 3 hours. Using a variety of spices and additions will make it possible to prepare balyk with a unique aroma.

For cooking you need:

vegetable oil – 60 ml;
soy sauce – 40 ml;
lemon juice – 10 ml;
basil – 40 gr.;
nuts – 40 gr.;
prunes – 20 gr.;
ginger – 5 gr.;
sugar – 5 gr.;
garlic – 1 clove;
salt to taste.

The meat is washed and dried. Cuts are made in it, such that finely chopped garlic fits. Prepare a marinade from dry ingredients, lemon juice, oil and soy sauce. Spread this mixture over the surface of the balyk and leave for 2 hours to salt. At this time, you should steam the prunes in hot water.

When the meat is marinated, you need to wrap it in foil, placing prunes and ground nuts on top. It is placed in the multicooker bowl and cooked in the “Baking” mode for 90 minutes. At the end of cooking, it is better to check the meat. If it is hard, you can extend the time by another 15 minutes.

Meat preparation methods

The final result largely depends on proper preparation of the meat, in particular its marinating. This procedure can be performed using simple ingredients. Additional spices are also added to the brine to create a spicier dish.

What ingredients will you need?

You can pickle it in salt and pepper, but it is also possible to use additional spices. Good ones for meat include coriander, ginger, red pepper and paprika. The marinade contains a small amount of sugar. It will help the spices penetrate deeper into the fibers of the meat.

Natural salting

Dry salting involves coating the pieces with salt and sugar, as well as additional spices. Then the balyk is placed under pressure. This is required in order for the juice to form, in which the meat will be marinated. The duration of such cooking is about 5 days, depending on the size of the piece.

Salting in brine

For quick marinating, make brine. For 1 l. water you need 5 tbsp. salt. To check readiness, drop a raw egg. The brine is ready if it floats. Add bay leaf, cloves, pepper, and boil the brine for 5 minutes. The fillet is dipped into the strained liquid and left for 3 days in the refrigerator. The balyk needs to be turned over 2 times a day.

Solyanka: calorie content, recipe for pickle with chicken, how many calories are in soup with sausage per 100 grams

Depending on what products the hodgepodge was prepared from, the calorie content of this dish may vary. To calculate the exact calorie content of the prepared soup, you need to know the quantity and energy value of all products used in cooking.

Composition and beneficial properties of meat solyanka

Combined meat solyanka is prepared from meat (veal, beef, pork can be used), smoked meats, sausages or frankfurters, pickles, tomato paste, onions, olives and lemon.

If desired, capers, champignons, celery, tongue, and kidneys can be added to the soup. There is a fish option, which includes fish and seafood.

It is also possible to make soup from poultry meat; the calorie content of hodgepodge with chicken is lower than with beef or pork.

Since it contains a large number of meat components, this soup is a source of protein. It supplies the body with energy for a long time and creates a feeling of satiety. The products included also contain useful substances: vitamins, minerals.

Calorie content of hodgepodge and pickle

Rassolnik soup has less calories. It contains a large number of vegetables, the fat content of which is low. There are only 42 kcal per 100 grams. Protein is 1.4 g, fats - 2 g, carbohydrates - 5 g. The calorie content of pickle can vary depending on the characteristics of preparation.

The calorie content of meat hodgepodge is 69 kcal. Protein accounts for 5.2 g, fats - 4.6 g, carbohydrates - 1.7 g.

If the soup was made from seafood and fish, the values will be lower. In this version, 100 g will contain only 25 kcal, 2.4 g of protein, 1.2 g of fat, 1.2 g of carbohydrates.

If fatty meat, sausage, or frankfurters were used for cooking, the dish will turn out to be more nutritious.

How to cook Solyanka dish - best recipes

There are several recipes for preparing this dish. To make soup according to the classic recipe you will need:

0.7 kg beef on the bone,
1/4 chicken carcass,
2 sausages,
200 g smoked sausage,
200 g beef balyk,
3 pickled cucumbers,
2 heads of onions,
3 tbsp. tomato paste,
100 g olives,
7 capers,
2 tbsp. olive oil,
sour cream, herbs, lemon for serving.

Boil the meat over low heat. Remove, remove bones, cut into medium-sized pieces. Chop the onion and fry in a frying pan until golden brown. Add tomato paste to the onion.

Cut sausages, balyk and sausage into small cubes and boil for 10 minutes in meat broth. Add beef, chicken and onion. Pour in the olive brine. Boil for 5 minutes. Add capers and sliced olives and remove from heat. To cover with a lid.

Leave for a while to let it brew. When serving, add a slice of lemon and sour cream.

The calorie content of hodgepodge meat is high. The fish version contains fewer calories. To prepare it you need to take:

mackerel - 2 pcs.,
3-4 potatoes,
1 carrot,
2-3 pickled cucumbers,
100 g olives,
2 tbsp. tomato paste,
lemon - a few slices,
salt, pepper, vegetable oil - to taste,
greens for serving.

Defrost the fish. Cut off the head, remove the entrails. Wash, cut. Add salt. Pour 2.5 liters of water into the pan. Boil. Wash, peel and chop the potatoes. Wash, peel and finely chop the onions and carrots. Cut pickled cucumbers into cubes.

Place potatoes in boiling water and boil for 1/4 hour. Boil olive oil in a frying pan. Fry onions and carrots with tomato paste for 2-3 minutes. Boil the fish in boiling water for 10 minutes. Add cucumbers to onions and carrots. Simmer for 2-3 minutes. Add 100 ml of broth to the pan.

Simmer for 5 minutes over low heat.

Add the roast to the pan. Salt and pepper. To cover with a lid. Cook for 10 minutes over low heat, then add the olives with juice, remove the pan from the stove and simmer for 15-20 minutes with the lid closed. When serving, add sour cream, herbs, and lemon to the plate.

You can also prepare a vegetarian version. To do this you will need:

100 g onion,
100 g carrots,
200 g canned beans,
250 g champignons,
60 g bell pepper,
30 g pickled cucumbers,
50 g olives,
3 tbsp. lemon juice,
20 g tomato paste,
greens to taste,
salt pepper.

Wash and peel the onions and carrots. Boil in 1.5 liters of water with bay leaf for half an hour, add salt and pepper. Cut the onion into small cubes. Chop the carrots. Simmer in a frying pan for 5 minutes. Add pre-chopped mushrooms and simmer for another 20 minutes.

Chop the cucumbers and chop the pepper. Add fried vegetables and gherkins with pepper to the broth. Add beans and tomato paste there. Boil for 10 minutes. Chop the greens and olives and add them to the pan. Pour in lemon juice. Cook for another 3 minutes. Add sour cream before serving. Add a few slices of lemon if desired.

What is balyk made from?

Before preparing balyk, you need to choose the right type of meat and process it. Pork, chicken, fish, and beef have their own cooking secrets. It is important to follow all the nuances, as they will make the meat perfect.

Beef balyk is similar in taste to basturma.

It turns out very fragrant even with a minimal set of spices. To make beef balyk you will need:

salt;
sugar;
Apple vinegar;
coriander;
ground black pepper.

The proportions of ingredients depend on how much beef balyk should be made.

Which meat is most suitable

The most delicious beef balyk will come from tenderloin, rump or rump. These parts are devoid of excess fat. Also, when choosing, you should pay attention to what kind of life the animal led. In individuals deprived of physical activity, the muscle tissue is soft, which is ideal for preparing this dish.

Recipe

It takes about 10 days to make balyk from beef meat. The fillet is pre-ripened for two days in the refrigerator.

Recipe for balyk from a piece of 500 g. looks like that:

Mix 20 gr. salt and 100 gr. sugar and coat the meat on all sides.
Press the piece and send it to the ducks in the refrigerator.
Drain off the juice and wipe the fillet with gauze soaked in the bite.
Fry the pepper and coriander in a frying pan. This will remove excess pungency and make the spices more aromatic.
Roll the piece in the resulting mixture and hang it in the open air for a week to dry.

If you follow the technology, you can get a dish that will have incredible aroma and taste.

Pork balyk

Balyk made from pork meat is the most high-calorie, since pork is quite fatty. At the same time, the presence of a thin layer of fat will make the dish juicy. There are many cooking recipes, including some that involve baking, smoking or simply drying.

How to choose the right meat

To make pork balyk, you will need fresh meat. Frozen pieces are not suitable for cooking. The best option would be pork neck. Balyk from this part turns out to be the juiciest. A section along the ridge will also work, but it will come out drier.

Balyk recipe

To make a balyk from 1 kg. meat you need to take:

100 gr. salt;
20 gr. black pepper;
20 gr. coriander;
20 grams of dried paprika;
20 gr. dry garlic.

The washed meat is wiped dry and rolled in salt. After this, it is sent under pressure in the refrigerator for 3 days. During this period, it is periodically necessary to drain the resulting liquid and turn the meat over.

After 3 days, the pork balyk is rubbed with dry spices. After this, the product must be dried for 5 days.

Fish balyk

Fish balyk is a tribute to tradition. Initially, it was the dried fish fillet that amazed everyone with its taste. This dish has a special tenderness, a wonderful aroma, and the taste of fish balyk is rich and rich, which makes it a highlight of the table.

Which fish is most suitable for a delicacy?

To prepare balyk from fish, you should use fatty varieties. Previously, only beluga, chum salmon, and pink salmon were used for this purpose. Now the range of varieties used has been expanded. It is possible to make excellent dishes from carp, trout, salmon, pike, catfish, and pike perch. Balyk from these fish will turn out excellent if the carcass is at least 3 kg. It is best to make a dish from 5 kilogram individuals.

Delicious balyk recipe

Balyk is made from perfectly cleaned fish. It is worth cleaning the scales, removing the fins, spine and vertebrae. For a carcass of 5 kg. you need 500 gr. salt and 100 gr. Sahara. There is no need to use additional spices, but this can be done to enhance the taste.

After salting, the fish is sent under oppression for 3 days. The carcass is soaked for the next 5 hours. This procedure removes excess salt and spices. Then the fillet is dried, wrapped in gauze and dried for 20 hours.

If you add dill and garlic before drying, this will make the fish balyk more flavorful.

Chicken balyk

Balyk is made from chicken breast. The meat is processed with a minimal set of spices, but sharp, spicy notes can be added. Melting in your mouth, aromatic and tender - this is all chicken balyk.

Chicken recipe

The dish is prepared as quickly as possible. You can try it after two days, but if you need to get a drier product, it will take a little longer. To make balyk from chicken fillet weighing 500 g. have to take:

salt – 100 gr.;
black pepper – 2 gr.;
vodka, wine or cognac – 50 ml;
Provençal herbs or garlic depending on personal preference.

Chicken balyk is prepared very simply:

The meat is washed and wiped.
Alcohol is mixed with dry spices and salt. Half of this mixture is poured into a plastic container.
The fillet is placed on top and covered with the rest of the mixture.
The container is covered with film and placed in the refrigerator for 2 days.

Chicken balyk has a very refined and delicate taste. This product is one of the least caloric, which makes it possible to consume it even while on a diet.

Homemade pork with garlic and vodka

Time: 8 days.
Number of servings: 20 persons.
Calorie content of the dish: 245 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

Adding vodka while marinating meat gives it a special taste and helps the salt penetrate deeper into the flesh. During the ripening process, the alcohol evaporates, so there is no need to worry about its intoxicating effect. Garlic is also intended to impart a piquant taste and aroma to the meat pulp. You can prepare balyk from meat at home in just 8 days. Using this technology, it is recommended to alternate drying places.

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Ingredients:

pork – 1 kg;
vodka – 100 ml;
salt – 70 g;
coriander – 20 g;
mixture of peppercorns – 20 g;
paprika – 20 g;
ground chili – 20 g;
dried garlic – 20 g;
bay leaf – 3 pcs.

Cooking method:

Carefully clean the balyk part of the pork from any membranes.
Rinse the meat under running water and pat dry with a towel to remove excess moisture.
Cut the flesh against the grain into portions.
Roll each piece in a small amount of salt.
Place the meat slices into a glass baking dish of suitable size and fill with vodka.
Cover the top with a flat plate, then put it under pressure and place it on the refrigerator shelf for three days.
Turn the pieces daily to ensure the meat is evenly salted.
Remove the meat, rinse it from excess salt, and pat dry with a towel.
Break the bay leaf into a mortar, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
Rub the salted pork with the spicy mixture, wrap it in cotton cloth, tie it with twine, make a loop and hang it in a room in a dark place.
Periodically hang the meat on the balcony.
Rotate the drying area regularly.
The balyk will be ready in at least five days.

How to store

It is better to consume a smoked product immediately, otherwise it may deteriorate or lose its taste. As for the dried product, its storage can reach up to 3 months.

Observe storage conditions

Knowing how to store balyk, you will be able to preserve its taste for a long time. The meat must be wrapped in paper. This will prevent the appearance of dampness, which leads to the formation of mold. Balyk should be stored in the refrigerator. If the paper gets wet, it should be replaced.

Tips from experienced chefs

Making delicious jerky at home is easy. By following a detailed recipe, you can cope on your own, but it is better to take into account the recommendations of professionals:

It is better to dry meat in the cool season to avoid spoilage. If this procedure is carried out in the summer, then you need to ensure good air circulation. A fan placed in the room where the product is drying will help to do this.
For better adhesion of spices to the surface, you need to first coat the fillet with water or oil. In classic recipes, these ingredients can be replaced with cognac.
For pickling, you need coarse sea salt. It draws moisture out of meat well.
If you use liquid smoke, you can add a smoky flavor without resorting to natural smoking.

Balyk is a festive dish that will decorate any table.

The aromatic and tender meat can be used as an independent dish or used for preparing appetizers, salads and other foods. A simple cooking algorithm allows you to independently make a product that is distinguished by its taste.

The benefits of homemade balyk

Properly cooked meat in this form can be stored for up to two weeks, but more often it is eaten much earlier. Balyk, prepared at home, always turns out tasty, and due to the absence of all types of heat treatment, healthy. It retains a lot of biologically active substances needed by the body. But balyk is beneficial only when consumed in small quantities.

This is an energetically powerful product that allows you to quickly restore strength after serious physical exertion.

It helps speed up metabolism, lowers cholesterol and cleanses the blood.

Participates in the formation of muscle tissue and even improves immunity.

Consuming it in large quantities, due to its high salt content, can lead to edema and weight gain.

Now such a dish is considered a real delicacy and is served at the festive table.