Юкола из щуки, Балык острый из рыбы, Вяленая рыба, Острая таранка, Тузлук, Теперь готовлю только так

Hello everyone It's time for a fish recipe After all I am a fisherman I want to show you how to make a delicious beer snack today It's called spicy beef jerky I took it out of the freezer I had a pike fillet I always do it this way Pike fillet Such a wet one But in principle it won't bother I warn you this appetizer is for connoisseurs It turns out very sharp What are we doing We take the pike fillet This part will be prepared separately We trim the ribs We'll do that separately later This is our back As the fibers go you can see it at angle We take a knife And make such slits Skin it but don't peel the skin With a distance of a couple of centimeters Make these slits In the end we end up with such a tree We are preparing along the seeds It is easier to eat later if the seeds are not cut We will put this aside for now We are making tuzluk salt For this we need to put a liter of water I will explain the portion per liter of water Because I have one fillet You can increase it if there is more fish adding 2 liters Add 4 tablespoons of salt The salt can be heaped or measured with some extra This is three tablespoons of water 4 tablespoons 1 tablespoon of sugar Sugar will also add its own flavor I have already measured the red pepper 2 tablespoons I love making spicy buns Add 2 tablespoons of red pepper Add 4-5 bay leaves Stir Bring to a boil to dissolve everything It is not necessarily the same Whoever likes basil removes the sturgeon smell You can add basil to eliminate this smell Bring to a boil until fully dissolved Then let it cool to room temperature Our hellish tea has brewed and steeped By the way if you don't like something very spicy you can replace the chili pepper Just replace it with paprika We take our Christmas tree Here we go Let's wrap it up so the tree opens Let everything soak in and season Let it rest for a day We will meet again in a day A day has passed We continue with our recipe for beer lovers Who wants something not very spicy although the meaning was to soak it in hot peppers can rinse it off Double two We've had a day here We take all this out Whoever wants to can rinse whoever doesn't want to doesn't rinse I can say right away that for a bright red color you can just add paprika Paprika will give that color She will be a beautiful little thing It is drying What are we doing right now The grass completely killed the smell of fish What do we do next Now as always like any sash any piece of meat it needs to be hung somewhere or under the bed To let it collect and then dry it out let it wither more accurately said until it reaches the state that you like to eat Who likes dry Oh there I didn't say that For easy hanging specifically the fillet We take a toothpick to prevent it from bursting during the process We poked it and made it like this Hooks like this I don't know someone hangs things on them I have one like this On the hook Now it will not break through We are hanging it up We are drying everything now I will definitely show you what happens in the end when it dries out Well four days have passed I think it's best to dry this little thing until Well really it's a matter of personal taste To each their own And you can dry it already as bacon it's ready They also call this fish yucola but it's more like yucola-yokola But that's not really the case I would even call it more like basturma Basturma made from chicken beef or something else Well it turned out delicious Kuzik didn't live to see it While it was drying I had already tried everything It tastes very good with beer Spicy That's the kind of snack All done Enjoy your meal