Basturma (Beef Jerky)

Homemade beef basturma is an excellent meat snack for a festive table instead of sausage. According to this recipe, jerky is not salted, not too hard, and very tasty. I made basturma for the first time, and I really liked it: the meat is soft, aromatic and, most importantly, natural! Dried beef (basturma) is suitable not only instead of sausage on a festive table but also as a snack for beer.

Summary

Ingredients

• Beef – 1 kg
• Salt – 2 tbsp (with a slide)
• Dried garlic – 1 teaspoon
• Coriander (grains) – 1 teaspoon
• Bay leaf – 1 teaspoon
• Black peppercorns – 1 teaspoon

How to cook basturma at home:

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Instructions

1. Grind the black peppercorns, bay leaf, coriander grains, and dried garlic together in a coffee grinder until powdered.
2. Mix the ground spices with the salt.
3. Rinse the beef and pat completely dry with paper towels. Place in a clean container and rub thoroughly on all sides with the spice-salt mixture.
4. Cover the container loosely with foil, leaving a small gap for air circulation. Refrigerate for 3 days. After 12 hours, drain off any accumulated liquid and flip the meat to the other side. Repeat this process every 12 hours (morning and evening), draining liquid each time.
5. Wrap the meat in 4 layers of clean gauze and secure tightly with kitchen twine.
6. Hang the wrapped meat in a well-ventilated area (around 15-20°C / 59-68°F) to dry. Check daily by touch—the meat should be firm but not rock-hard. Drying typically takes 3 to 5 days depending on room temperature and humidity.
7. Store the finished basturma in the refrigerator in an airtight container.

Enjoy your meal!