Home sharp basturma in the Crimean Bashny.Net

Do you like beer as much as I do? How nice it is to sit on a hot day in the shade, sipping a foamy drink and periodically sending slices of spicy basturma into your mouth!

DepositPhotos

By itself, basturma is quite easy to prepare, but requires serious time. On the other hand, why not surprise friends with such a delicacy for beer?

It is best to make basturma from beef, and meat should be taken fresh (not frozen), without streaks, films and fat. But, as experience shows, pulp with small streaks, for example, from the back of the leg, will also work.

DepositPhotos

Ready. basturma It should be to the touch like a shop cheese-smoked sausage, do not overdry the meat, it should not be stiff as a brick. A good and proper basturma is cut hard, but inside it has tender meat, which easily bites the teeth.

DepositPhotos

Basturma is served as a meat snack to beer, it can be added to salads, wrapped in lavash with greens, and it is very tasty to fry eggs with it.

The ingredients

1kg beef
0.5–1 kg salt
1.5-2 tables of water
100g chama
3-4 tbsp paprika
3-4 tbsp chili peppers
2 tbsp cumin
2 tbsp coriander
3 tbsp dried garlic

Preparation

Divide the meat into pieces for 300-400 g. It'll dry better.
Pour some salt to the bottom of the container, lay out the meat and pour the remaining salt on top.
Put the meat container in the refrigerator for three days. The meat will let the juice that you need to drain, and the meat will turn over.
After this time, the meat should be taken out and soaked for three hours in room temperature water. The rule is simple: three days salted, three hours soaked.
During soaking, meat will not only lose excess salt, but also gain unnecessary water. So put the soaked piece of meat on a paper towel and cover it with another towel.
And then put a board on top of it and put it down. And leave it for 2-3 hours, it all depends on the size of the piece. The larger the piece, the more water will take and the longer it will have to be squeezed out.
Wrap the meat in gauze and hang it in a dry place away from direct sunlight and flies. The process of sowing lasts two or three days. During this time, the salt concentration in the meat is finally leveled throughout the volume.
After that, prepare the meat coat. It must be done in the evening so that it swells well and the chaman “befriends” with spices. Pour into the cup the chaman, all the spices and gradually pour the water, stirring well. Chaman will thicken, you need enough water to get a mass with the consistency of thick sour cream. Then put dried garlic there, stir, if necessary, with another share of water.
Paint the basturma with this paste. Wait until the first layer dries, then apply the second layer and carefully level.
It remains to wrap the basturma in gauze and hang hang to drip. It is advisable not to expose it to direct sunlight (otherwise it will dry unevenly). The drying process, depending on temperature and humidity, can last from one week to three. It is better to change the gauze to clean several times during this time.

At the end of drying, carefully squeeze the meat with your fingers, if it resembles cheesed sausage in elasticity, you can remove it from the dryer.

DepositPhotos
Now the finished basturma should be tightly wrapped in food film and removed in the refrigerator for 3-4 days. During this time, the meat will mature even better, the sliced pieces will be flexible and soft. Such a basturma can be stored in the refrigerator for up to three months.

DepositPhotos
Preparation of the basturma finished. Bon appetit!

“Coffee I cooked not to drink!” – 4 unexpected recipes of meat dishes, where espresso is the main ingredient. The meat turns juicy, beautiful golden color, and the aroma will exceed all expectations.

Many people want to replace store sausage with products that do not contain dyes, preservatives and other artificial additives. Dried chicken meat turns out to be tender and appetizing, and cooking it is very simple.