Basturma

Ingredients for 2 pcs BASTURMA

Beef (pulp) 2 kg
Large salt 1 kg
Flour 2 tbsp
Chaman / fenugreek 4 tbsp
Paprika 2 tbsp
Ground black pepper 1 tsp
Dry garlic 1 tbsp
Coriander 1 tsp
Water 200-250 +-ml (warm)

The cooking method (the cooking process will take from 10 to 14 days) depends on the size of the meat

First, we thoroughly clean the meat, remove veins and everything that is not needed.
In the container, add salt on all sides, cover with film and put in a cool place (refrigerator) for two days.
Then we take out the meat, rinse it thoroughly under cold running water, dry it with a paper towel, wrap it in gauze or a kitchen towel, put a weight on top and leave it again for two days.

Next, use a needle to make a loop, hang it in a cool place (the main thing is that there is no draft👆) for about 7-10 days (depending on the size of the meat).
As soon as we see that the meat is completely ready, mix all the dry ingredients and water, gently brush it onto the meat and again send it to the same place to dry for 3-4 days (also depends on the size of the meat 😊).
It is better to put the finished BASTURMA in parchment in the refrigerator!👆

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