Balyk is considered to be a delicacy, because such meat is very tasty and can not be compared to any purchased sausage . Fresh chicken breast is not so expensive, and the process itself does not require high technology.
How to prepare a balyk from chicken breast, we now tell you in detail and help you save a pretty big sum, especially if in your family you like this snack and often get it in the store.
Recipe for balyk from chicken breasts at home
The main thing to begin with is to properly process the meat. Remove the skin, if any, and cut off all small and dangling slices, cut out the inner thin part of the fillet, it is always as if separated from it. We need a whole smooth piece of meat. When drying all these thin pieces will dry up quickly, while the main part will not be ready yet.
Ingredients:
- chicken breast - 1 piece;
- garlic dried - 5 g;
- salt - 600 g;
- red pepper - 5 g;
- paprika - 10 g;
- curry - 5 g.
Preparation
Prepared pieces of my breast and dry it, cover them with salt, cover and send to the refrigerator for 2 days. Do not worry meat will not overdo it, it will take as much salt as it needs. But the salt will well draw moisture from the meat, it will become dense, as if shot down. After that, we extract and soak in pure water for 2 hours. Well dried and rubbed with a mixture of all spices. We wrap it in cheesecloth and put it on the bottom shelf of the refrigerator. Every day we turn over to the other side. After 5 days the balyk is ready, if it continues to dry it will yield more solid meat.
How to quickly make balyk from chicken breast?
Chicken meat is quite soft and tender, so it can be quickly processed. We will use this and prepare a quick balyk.
Ingredients:
- salt - 450 g;
- paprika - 10 g;
- rosemary - 5 g;
- chicken breast - 1 kg;
- turmeric - 5 g;
- thyme - 5 g;
- black pepper peas - 10 g;
- oregano - 10 g;
- cognac - 50 ml.
- bay leaves - 3 pcs .;
Preparation
Preparing the fillets, my dry. Pepper chopped, bay leaf a little crumbled. Mix all the spices with salt and cognac and rub it well with this mixture of fillets, put them in a bowl, and fall asleep on top of the remains of salt. We put up a plate with a smaller diameter and something heavy on it, the meat is marinated so under the press. We take 12 hours, take out, wash off salt and spices and wrap it in gauze. We tie with twine and hang it in the fridge for a day to dry. You can put a plate down if something drips. In a day the balyk is ready.