Ingredients

Title Value
1. Pork Balyk 1 Kg
2. Coriander 20 Column
3. Mixture of peppers 20 Column
4. Paprika 20 Column
5. Chilli 20 Column
6. Garlic powder 20 Column
7. Bay leaf 3 PC.
8. Salt 70 Column
9. Vodka 100 Ml

Cooking

1. Stage

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.

1. Stage. 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.

2. Stage

Rinse the meat from salt and dry with a towel. Mix all the spices together, chop the bay leaf.

1. Stage. Rinse the meat from salt and dry with a towel. Mix all the spices together, chop the bay leaf.

3. Stage

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.

1. Stage. 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.

4. Stage

Bon Appetit!!!

5. Stage

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.