Balyk-Style Dry-Cured Turkey Fillet
Very unusual, a good delicacy and a great appetizer. This dry-cured turkey fillet recipe is perfect for lovers of meat delicacies. Thanks to a simple and reliable method, you can achieve an excellent result.
Updated : 17 August, 2026
Easy
More than 1 hour.
Ingredients
2 tablespoon
Brown sugar
4 tablespoon
Table salt
2 tablespoon
Tarragon
2 tablespoon
Mayoran
to taste
Thyme
1 tablespoon
Juniper Berry
300 milliliters
Vodka
1 sluoksnis
1 tablespoon
Tarragon
3 tablespoon
Paprika
0.5 tablespoon
Cayenne pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The process of making dry-cured turkey fillet takes place in 2 stages. The first stage is marinating the meat. At this stage, mix all the spices together. It is best to crush the juniper berries in a mortar beforehand.
Step 2
Place the fillet in a plastic bag that can be closed with a zip lock or in another way. Then add all the spices to the bag.
Step 3
Pour 300 ml / about 1 1/4 cups of vodka into the bag as well. Mix everything together and leave it in the refrigerator to marinate for 5 days.
Step 4
At the second stage, rinse the fillet under running water and pat it dry with paper towels.
Step 5
Also mix the spices for coating the fillet. Rub the piece of meat with the prepared mixture and leave it to dry for at least 15 days. The meat should be dried in such a way that it does not press tightly against any surface. After the specified time, the product is ready. Enjoy!
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