Basturma

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.

Summary

Ingredients

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

How to cook basturma at home:

1. Select a 1.5 kg piece of pork.
2. Pierce the meat with a knife and rub salt generously into the cuts.
3. Refrigerate the salted meat for 2 days.
4. Wrap in cloth and place under weight for 2 days (at room temperature or in the refrigerator).
5. Hang on a hook and dry for approximately 7 days at room temperature.
6. Mix spices with enough water to form a thick paste, coat the dried meat evenly (alternatively, use wine or cognac instead of water), and refrigerate for 7 days.
7. Remove from the marinade, wrap in cloth, and hang at room temperature for approximately 7 days.
8. Remove from cloth, slice, and serve.
9. Alternative faster method (approximately 2 weeks total): Coat the meat with a mixture of salt and spices, refrigerate for 4 days, then hang and dry at room temperature for 10 days.

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Instructions

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.