Basturma

by Editorial Staff

In order not to buy very expensive basturma in the market or on the market, I suggest making homemade basturma yourself at home. Everything is extremely simple, but long … But insanely delicious.

Ingredients

  • Meat – 1.5 kg
  • Salt
  • Spices, preferably fenugreek
  • Water (or wine or cognac)

How to cook basturma at home:

  1. We buy a piece of meat. I have 1.5 kg of pork half.
  2. We pierce it with a knife and salt it, rubbing salt well into the cuts.
  3. Salt for two days (in a cold place).
  4. We wrap it in a cloth and put it under oppression for 2 days (you can also at room temperature).
  5. On the hook – and let us dry for about a week.
  6. We dilute our favorite spices with water to a creamy gruel, smear the dried meat with them, and put it in a cold place for a week for pickling (instead of water for an aristocratic taste, you can use wine, or splash 50 grams of cognac, as I did).
  7. We take it out of the marinade, evenly cover all uncovered places, wrap it in gauze or other cloth and hang it at room temperature for about a week.
  8. We remove, cut, and enjoy the taste.
  9. I suspect that you can significantly reduce the cooking time of basturma to two weeks: spread the meat with spices and salt, marinate for 4 days in the refrigerator, take it out, hook and dry the basturma for 10 days.

Directions

  1. I made cuts with a knife.
  2. Pickled for a week in your favorite spices.
  3. Fired for 2 weeks.
  4. Cut in half-transparent glass: it means it was a good success.
  5. Cut off a slice – the view is excellent.

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