November
21
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Cookery // Tasty recipes

Basturma at home: recipes.


Basturma - it's incredibly tasty gentlest jerky, moderately spicy and slightly salty.Fragrant basturma, which can be easy to prepare yourself to become a great snack that is ideal for almost any occasion, including a festive buffet.

This dish is one of the national Turkish, Central Asian and Caucasian cuisines.Of course, today you can find nastoyaschuyubasturmu in stores, but it will cost is not cheap.With a variety of recipes, you can choose a more suitable, and prepare a snack on their own at home.

How to cook original basturma?

Basturma pork

Basturma pork

Ingredients:

  1. Sol - 4 tbsp.l.
  2. Chili sharp - to taste
  3. Coriander - to taste
  4. turmeric - to taste
  5. Black pepper - to taste
  6. Lean pork tenderloin - 1 kg

Preparation:

  • first makes the brine - a liter simplewater dissolves the salt.
  • films purified from pork, remove all the fatty layer.
  • Ready brine is poured into a glass container and omit it prepared the meat, cover with a lid (if there is no cover, then you can pull the plastic wrap from t
    he top).
  • Place the meat directly in brine in the refrigerator (in the winter can be dropped into the cellar) and leave for 2 days.
  • After this time, pull out the meat from the brine, and good all round spice rub.
  • Now the meat is wrapped in a simple clean gauze post in a well-ventilated area, leave for 2-4 days.
  • Check drying time is necessary on their own - for example, if you prefer myagkoybasturme then 2 days, you can shoot first sample.And for those who like to present the most well-cured meat, it is worth to wait about 5 days.

Basturma duck breasts

Basturma duck breasts

Ingredients:

  1. Water
  2. Salt - to taste
  3. Red hot pepper - to taste
  4. crushed garlic cloves - 6-9 pcs.
  5. Cumin powder - 2.5-3 st.spoon
  6. Breasts of duck - 550-700 g

Preparation:

  • involved in the preparation of duck breast - carefully remove all the skin, also removes grease and film.
  • my meat thoroughly with cold running water, then passed on to a dish, the laid paper towel which will absorb any excess water.
  • Then shift the breasts in a bowl and pour on top of the amount of salt is that it completely covers all the meat.
  • capacity with breasts for 3 days leave in the refrigerator and do not remove salt.
  • After this time, pull out the breasts from the refrigerator and wash well, all the necessary salt has been absorbed, and the excess must be removed.
  • Breasts we shift into a deep container, fill with cold water and leave for a couple of hours.
  • At this time, a separate clean and crushed garlic cloves (optional grate).Then add to garlic, ground black and red pepper, cumin - all carefully mix.
  • To this mixture, pour a little water (boiled) and alter - should get a mass of uniform consistency, resembling not so thick cream.
  • meat fill the resulting paste of spices and knead well.
  • capacity with breasts covered and to remove 1 day in the refrigerator.
  • One day the meat was wrapped in clean linen gauze (each breast separately) and post in a well-ventilated area (for example, perfect for balcony).

Basturma beef: cooking method

nezhneyshuyubasturmu To cook beef, you should use the following recipe.

Basturma beef: a way of preparation

Ingredients:

  1. garlic - to taste
  2. cumin - to taste
  3. Chile pepper - to taste
  4. Salt - to taste
  5. Beef tenderloin - 1-1.5 kg

Preparation:

  • beef tenderloin thoroughly washed with cold water, then spread on a dish, the laid paper towel, went to all the excess water.
  • necessary to consider the fact that for the preparation of this basturma not use very thin meat, otherwise the starter got tough.
  • As soon leave all the excess water, the meat on all sides crumble in the salt, then leave for about 15 minutes.The right amount of salt absorbed by this time, and gently clean off the rest.
  • in deep enough capacity shift the meat and put it on top of the load.On one day put the meat in the refrigerator.
  • After the specified period of time, remove the meat from the load, then wrap it in a piece of clean gauze and hung in well-ventilated area.In this position, the meat should be about 4-5 days.
  • Almost before the actual completion of the preparation in the bowl of a blender Put the garlic, red pepper and ground cumin seeds.All the seasonings you can take on your own taste.Most importantly, the amount of spices enough for the whole piece of meat.
  • In a blender grind all the ingredients.Remove basturma, remove the gauze, she will no longer need us.Meat from all sides thoroughly collapses in spices and wiping his hands to better absorb.
  • Now basturma wrapped in foil and left for 4 days at room temperature, so that it soaked.

Basturma chicken breasts: recipe

To prepare basturma you can use almost any meat, including chicken.

Basturma chicken breasts: a recipe

Ingredients:

  1. red pepper - to taste
  2. ground paprika - 0.5-1 st.l.
  3. Coriander - 1,75-2 hour. L.
  4. Sugar - 2,75-3 Art.l.
  5. Sol - 2,75-3 Art.l.
  6. chicken fillet - 0,5 kg

Preparation:

  • first take pieces of fillets and washed well with cold water, then cleared of all the films and excess fat.
  • spread the meat on a plate, the laid paper towel or napkins, so they have absorbed all the excess water.
  • Take a small deep bowl and cook the mixture for salting meat - mix sugar and salt (for this dish is recommended to use brown sugar, but the fit and white).
  • Then the resulting mixture rub the pieces of meat, and then we shift into a deep container, put on top of the press and a few days we will send in the refrigerator (at least 3 days).
  • After this time, pull out the meat from the refrigerator - it must acquire a firmer texture.
  • now purify salted fillets of extra spices and tightly wrapped in cheesecloth, folded in advance in 3 layers.Then the meat should be laid under the oppression and leave for a day.
  • In a separate container, mix all spices and diluted with a little water (you should get a paste).The main thing now accurately determine the consistency of the mixture to wash the meat - it must at the same time well-enveloping and be like a not very fat sour cream.
  • Then take the meat and rewind tightly thread (if you wish, you can skip the string through the filet, but this procedure takes more time and patience), and then for 3 days hung out to dry in a well-ventilated room.
  • After 3 days the meat wrapped with a layer of gauze again and dry for 2 weeks.After the specified time basturmagotova to eat.

See also:

  • How to cook the meat in French?
  • How delicious to cook a rabbit?

At home, you can make a variety of culinary delights, including basturma.To prepare the delicacy is recommended to take the beef, but is allowed to use any other. Meat.It is important to stick to the recipe exactly, but the spices for snacks you can pick your own.

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