Peel the meat from the film, rinse, dry and roll in salt. Put the meat into the mold, pour vodka, cover with a smaller lid and put the load. Put the meat with the cargo for 3 days in the refrigerator, every day you need to turn it over so that the meat is evenly salted.
Rinse the meat from salt and dry with a towel. Mix all the spices together, chop the bay leaf.
Roll the meat on all sides in spices, wrap in a cotton cloth or in several layers of gauze. Balyk should be dried for 5-10 days in a suspended state in the refrigerator or in a well-ventilated area. Serve thinly sliced.
Roasted meat is very tasty, spicy and tender. Cooking is quite simple, but it takes a lot of time and patience. The number of drying days will depend on your preferences, if you want to get a drier balyk then the number of days will be longer. You can change the spices at will and taste.