Basturma is an incredibly tasty appetizer that can be prepared at home. Several methods are presented later in the article. It should be noted that for its preparation you need to choose only fresh meat, and not frozen.
Basturma - recipe number 1
Product Composition:
Coarse salt - 115 g;
Beef tenderloin - 650 g;
Sugar - 2 teaspoons;
Garlic - 5-6 cloves;
Chili pepper - 1 pod;
Bay leaf ;
Coriander, clove;
Juniper berries - a pair of pieces
To begin with, you should take beef meat and cut it in half lengthwise, as it will be more convenient and easier to salted and season in spices smaller pieces. Then take salt (you can use large sea), which will dissolve well in meat juice. Add granulated sugar to the salt and mix. Then roll meat on all sides, and then leave to infuse for half a day at room temperature.
After half a day, put the meat in the refrigerator, then turn it over to the other side after 12 hours and let it brew for the same amount of time in the resulting brine. Then remove from the refrigerator and rinse with water, pat dry with napkins. Then swaddle the meat tight in cheesecloth, and tie a rope on top. Now place it under a load of about 10-12 kg and leave for a day.
After a day, the meat should be removed from the gauze. It should turn out elastic, dense and at the same time not wet. Now you need to prepare a spicy mixture of squeezed garlic, ground bay leaf, coriander, one clove, ground chili and one juniper berry. It should be noted that you can also add spices to your liking. A mixture of these spices needs to be diluted with a small amount of water and stirred to get a sour cream consistency. Then coat it with basturma and let it dry for three hours. Then repeat the rubbing and drying procedure several times. Basturma, the recipe of which is described above, has been preparing for several weeks.
After this, you need to hang the meat to dry in a draft for the same period. As you can see, cooking basturma is a long process, but it turns out to be simply amazing in taste.
Basturma - recipe number 2
Products:
Meat - about 3 kg;
Sugar - spoons;
Salt - about 40 g per 1 kg of meat;
Spices for basturma;
Chaman - 2 spoons;
Black and red pepper, paprika - 2 tablespoons each;
Bay leaf;
Clove - 4-5 pieces;
Coriander;
Garlic - 3 heads
All spices should be grinded in a coffee grinder. The meat must be cut into large slices, like boiled pork. Then pour the meat with the mixture and leave it for a couple of days in a cool place. Separate pieces of meat at the same time need to be interchanged - upper to lower and so on. Juice to be extracted from meat should not be drained. After a few days, each piece should be washed with water and let the meat dry. Then place it under the press and wind it with a cloth. In this form, leave the basturma for three days, preferably in a cool room.
Now take the spices, crushed in a blender, and dilute with about three glasses of water, then let it brew for half an hour. If you see that water has been absorbed and there is little left, you should add more. At the end, the marinade should resemble liquid semolina. Then put the meat in the marinade and leave for two days, while periodically turning it from side to side.
After two days, the marinade should dig into the meat well and stick to it. In this form, it is necessary to suspend basturma and leave for about a week. It should be noted that the basturma, the recipe of which is very laborious, is prepared for at least two weeks. To speed up the process of its preparation, you can create a warmer temperature and dry air. At the same time, you should not salt the meat for more than two days, as you can salt it.
So, you already know how to make basturma at home. Therefore, you can safely start cooking this wonderful meat!