Dried Beef Balyk on Cognac

by Editorial Staff

This recipe makes jerky easy. It uses common pickling ingredients. This is a delicious meat appetizer worth trying.

Cook: 23 days 18 hour

Servings: 5

Ingredients

  • Beef Tenderloin – 1.5 Kilograms
  • Nitrite salt – 15 Grams
  • Table salt – 3 tbsp
  • Granulated sugar – 2 Art. spoons
  • Coriander – 1 Tbsp. the spoon
  • Pepper mixture – 2 Tbsp. spoons
  • Cognac – 2 Art. spoons
  • Soy sauce – 3 Tbsp. spoons
  • Garlic – 5 Cloves

Directions

  1. Balyk ingredients.
  2. We mix all the bulk ingredients (sugar, salt, nitrite salt, coriander, pepper mixture) with brandy and sauce. We don’t use garlic yet.
  3. We rub the mixture with our hands into pieces of meat after 15 minutes of swelling. We leave in the refrigerator for three days for salting and pickling.
  4. Remove excess moisture with a towel from the tenderloin.
  5. We wrap the meat first with gauze, and then with paper. We pull tightly with the twine. I put it in the refrigerator for three weeks.
  6. Here is such a wonderful cut result.
  7. The beautiful color was given by the nitrite salt. It also protects against possible butulism and salmonellosis.

Delicious bon appetit!

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