Home balyk

The concept of balyk is used mainly for fish of different varieties, but dried meat can also be called balyk, given the similarity in the cooking process. If you eat dried raw meat, then you will like the culinary recipe of pork balyk.
Meat should be one whole piece.
First we will wash the meat with cold water, get wet with a clean towel. Carefully rub a piece of meat with salt and spices from the first composition. Put it in an enameled saucepan, cover it with a lid and put it in the cold (you can put it in the refrigerator) for 5 days.
Liquid will be released during the pickling process. We drain it periodically and turn the meat from side to side. We take out the salted meat. In order for the meat to dry, you need to hang it in a draft and cool. Keep it in a well-ventilated room until it is covered with a thick film, up to 5 days. We will process the pork with spices from the second composition and put it in the refrigerator to ripen for a couple of days.
Now you can safely eat.