jerky
Dried meat or balyk
Today we will make dried meat or balyk quickly. Marinate the meat in cognac.
This will speed up the cooking, make the meat more tender and, of course, give it a piquant taste and aroma.
Let's get started...
Pork 1 kg
Salt 1 tbsp
Cognac 100 ml
Hot pepper 10 g
Seasons 10 g
Remove fat, film and tendons
Add salt and pepper
Pour cognac and put in the cold for a day
Dry with a paper towel
Add spices and roll with a rolling pin
Hang out to dry for three days
Enjoy. Bon appetit!
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