Homemade Basturma - A Step By Step Recipe With A Photo
Table of contents:
Video: Homemade Basturma - A Step By Step Recipe With A Photo
A thin slice of jerky is a great snack for a glass of cold beer and more. Why buy ready-made if you can make it yourself? So, the recipe for how to make homemade basturma.
For cooking, you can use lamb, beef, venison, goat meat. The better the quality of the meat, the tastier the basturma you will get. Moreover, your health also depends on freshness, because the meat does not lend itself to heat treatment. There are many names for this delicacy: for example, pastrami or pastirma.
Purpose: For a festive table / Buffet
Main ingredient: Meat / Lamb
Dish: Snacks / Basturma
- Lamb - 1.8 Kilograms
- Salt - 1 Glass
- Paprika - 1/3 Cup
- Fenugreek - 1/4 Cup
- Cumin - 1 Art. the spoon
- Garlic - 1 Piece
- Water - 0.5-1 glasses
Number of Servings: 15
How to cook "Homemade basturma"
1 Wash the meat and trim the fat as much as possible. Cut the meat in half lengthways and rub the salt well on all sides. 2 Place the meat in an airtight bag, remove the air and refrigerate for 5 days, the meat should harden. 3 After the required time, remove the meat and rinse it under running water, then soak it in cold water for several hours. 4 Wrap the meat in cheesecloth, folded in several layers, and place under a press, again send to the refrigerator for 2 days. 5 Remove the meat and wrap it in clean cheesecloth, hang it in the refrigerator for 10-14 days at a temperature of about 10 degrees. 6 Put all the spices in a bowl, add cold water and stir until a thick paste forms.