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).

Summary

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:

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Instructions

1. On a clean board, use a knife to trim veins and excess fat from the beef tenderloin.
2. Rinse the beef thoroughly under running water and pat dry with paper towels.
3. Mix the sea salt and black pepper together.
4. Rub the beef with the salt and pepper mixture on all sides. Refrigerate for 12 hours.
5. After 12 hours, rinse the beef under running water to remove the salt and pepper. Pat dry with paper towels.
6. Place a piece of cheesecloth folded in half on a work surface. Set the beef on the cheesecloth and sprinkle the spice mixture (turmeric, basil, rosemary, ground coriander, and thyme) on both sides of the meat.
7. Wrap the beef tightly in the cheesecloth and tie both ends securely. Hang the wrapped beef in the refrigerator at 2-4°C (36-39°F) for 19 days. If hanging is not possible, place it on a plate and turn it daily.
8. Remove the beef basturma from the cheesecloth and brush off any excess spices. The basturma is ready.

Enjoy your meal!