Jerked beef recipes for sturgeon

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Balik Turkic translated "fish", but the word is used and applied to salted and then withered meat. To cook using the most tender, tasty and high-quality fillet.

As a self-perch zavyalit

Dried perch is one of the most

delicious dried fish, which is perfect with beer. Largemouth bass can be easily zavyalit at home to obtain guaranteed quality and fresh snacks. To do this, you need to properly prepare the fish to dried and comply with all recommendations for the process itself zasushki.

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For sturgeon fit any kinds of meat: pork, beef and even chicken. Turkic peoples vyalyat lamb and horse meat. The main thing - the meat must be fresh, juicy, pink, without veins and bones. Fortunately for sturgeon pork loin. Fresh meat before processing is necessary to hold it in a cool place for 5-6 days, then separate the flesh from the bones.

Carve the meat is more convenient with a long knife. It is cut along the spine on both sides and take out the bone, loin trimmed, remove excess fat, it is a beautiful piece of tenderloin with a thin layer of fat. How to prepare salmon:

1. For preparing the brine salting of 1 liter of pure filtered water and 110 g of salt. Gaining it in a syringe and injected into the meat (for 1 kg of product will need a 100 ml solution) and then lightly rubbed with a piece of salt is placed in a container and put in the cold for 3-4 days.
2. Every day he was turned over to prosolilsya evenly. The finished loin washed free of salt, and pulls string hang to dry.
3. can be dried in the home near the radiator and then put into the refrigerator.

and vinegar

1. Such salmon well kept and has excellent taste. The meat is cut into pieces of a length of 20 cm and a width of 10 cm, each piece discourage, sprayed with vinegar (dining or wine), thoroughly rubbed with salt mixed with sugar and spices (coriander, pepper black, dried mint, oregano), placed tightly in an enamel pan, press down oppression.
2. 1 kg of meat requires 1 tbsp. spoon of salt and sugar, pickled foods per day. Mark the juice is drained every 6 hours.
3. Then, the pieces should be dipped in vinegar for five minutes, wring, dry paper towel and hang vyalitsya in a ventilated area, you can use the fan.
4. The air temperature must be 25-40 ° C, in summer it is necessary to cover the salmon flies on a gauze. If the slices are thin, the meat will be ready in 2 days, to provyalilsya a large piece of meat, take a week.
5. If you love salmon much the dried, dry 10-12 days.

With pepper

1. thrill can add to the mix of spices cayenne hot pepper, soak the meat after salting liquid smoke diluted brandy.
2. This procedure will take an additional 12 hours. If a large piece of pickled piece, weighing about 0, 5 kg drying before it is put under load on a day or two.
3. Then, wrapped in cheesecloth and hung in a warm place until ready.

Balik horsemeat

1. It is ideal for drying, because it itself is rather dry. Horse peritoneum cut into squares 20x20 cm, rubbed with salt and pepper, put in the refrigerator for a week.
2. salted meat wipe with a towel, strung on twine and hang vyalitsya. Finish will be in 2-3 weeks.