Now many are trying to make homemade sausages, all kinds of cold cuts. People even manage to smoke meat at home (without a smokehouse). Let's make turkey balyk at home.
Since the fabric in which the meat is wrapped is stained with spices, I recommend selecting a few towels for such a dish or preparing a piece of gauze folded in several layers. The cooked meat is delicious and you will cook it more than once. Such a piece of gauze will still come in handy, and in order not to spoil all the kitchen towels - get separate ones. See how to make turkey balyk.
Main ingredient: Poultry / Turkey
Dish: Snacks / Balik
- Turkey - 1 Kilogram
- Salt - 2 Tbsp. spoons
- Sugar - 2 Tbsp. spoons
- Paprika - 25 Grams (2 tsp for the marinade, and the rest for sprinkling the meat after the marinade)
- Ground black pepper - 1 Teaspoon
- Ground red pepper - 1 Teaspoon
- Coriander - 1 Teaspoon
- Garlic - 5-6 Cloves
Number of Servings: 20
How to cook "Turkey Balik"
How to cook dried turkey at home? To do this, you first need to mix the necessary spices, salt and sugar. So in a small container, combine salt, sugar, black pepper, paprika, red hot pepper and coriander. Put the washed, prepared pieces of turkey in a container with spices, rub the spices into the meat. The meat not only needs to be dumped in spices, it is necessary to rub them well. As a result, we get bright meat, all in salt and sugar. I do the whole process in a wide dish, so I just cover it with a lid and put it in the refrigerator for a day. If you did everything in a bowl, you can tighten the bowl with cling film (tightly) and also leave it in the refrigerator for a day. Sometimes I don't have time, and I left the meat in the refrigerator for 1.5 days, but it did not become saltier. The main thing is not to forget him at all. When the meat is salted, it will become denser. Remove it from the marinade. Under running water, wash off all the spices from the meat. Don't sting them. Wash everything off completely. Now blot the meat with a paper towel to remove any excess moisture. Grate the meat with garlic squeezed through a press, sprinkle generously with paprika and add a little red hot pepper. The meat will turn red, like basturma. Wrap the meat in a canvas cloth (or waffle towel) and refrigerate for 1 day. After a day, change the fabric to dry and return to the refrigerator. If you have multiple pieces of turkey, wrap each piece separately. Since I really like this recipe, I started 4 large pieces of gauze for such cases, folded in 4 layers and stitched. I use them to cook turkey. After 3 days, the meat will dry well, cut perfectly and be ready to serve. Such meat lays well in the refrigerator for about 2 weeks (unless, of course, homemade meat eats it faster).