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

  1. On a clean board, use a well-washed knife to remove veins and excess fat from the beef fillet.
  2. Rinse the beef thoroughly under running water and dry well with a waffle towel or napkins.
  3. Mix sea salt with coarse pepper.
  4. Rub the beef with spices from all sides. Leave in the refrigerator for 12 hours.
  5. After a while, rinse the beef with salt and pepper. We dry it.
  6. We spread the meat on cheesecloth folded in two. Sprinkle with spices on both sides.
  7. 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.
  8. Beef basturma is ready. You need to cleanse it with spices.

Enjoy your meal!

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