Beef Basturma
by Editorial Staff
Homemade beef basturma recipe. Cooking the most delicious jerky at home. A versatile recipe for both beef and pork or chicken. Use only fillets (tenderloin).
Cook: 20 days
Ingredients
- Beef (tenderloin) – 700 g
- Sea salt – 100 g
- Black pepper – 30 g
- Spices (turmeric, basil, rosemary, ground coriander, and thyme) – 15 g
How to make beef basturma:
Directions
- On a clean board, use a well-washed knife to remove veins and excess fat from the beef fillet.
- Rinse the beef thoroughly under running water and dry well with a waffle towel or napkins.
- Mix sea salt with coarse pepper.
- Rub the beef with spices from all sides. Leave in the refrigerator for 12 hours.
- After a while, rinse the beef with salt and pepper. We dry it.
- We spread the meat on cheesecloth folded in two. Sprinkle with spices on both sides.
- Wrap tightly in cheesecloth and tie on both sides. We hang it in the refrigerator and leave it for 19 days at a constant temperature of +2 … + 4 degrees. If you do not hang the meat, then you need to turn it over every day to the other side.
- Beef basturma is ready. You need to cleanse it with spices.
Enjoy your meal!
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