Name: Jerky
Prep time: 10 d
Cook time: 10 d
Yield: 0
Ingredients: Pork Balyk - 1 kg; Coriander - 20 gram; Mixture of peppers - 20 gram; Paprika - 20 gram; Chilli - 20 gram; Garlic powder - 20 gram; Bay leaf - 3 PC.; Salt - 70 gram; Vodka - 100 Ml

Recipe information

Cooking:

10 d.

Servings per container:

Source:

More details

Ingredients for - Jerky

1. Pork Balyk - 1 kg

2. Coriander - 20 gram

3. Mixture of peppers - 20 gram

4. Paprika - 20 gram

5. Chilli - 20 gram

6. Garlic powder - 20 gram

7. Bay leaf - 3 PC.

8. Salt - 70 gram

9. Vodka - 100 Ml

How to cook deliciously - Jerky

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.

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. Jerky: 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.