Basturma at home: recipe
Basturma at home is made very easy, especially if you have a proven recipe. For the uninitiated, we note that basturma is called dried fillet of beef, roe deer, elk or deer. This dish is very popular in the countries of the former Ottoman Empire.
In ancient times, hunters ate basturma exclusively. After all, it was done to ensure that the meat product lasted longer. Now it is a delicacy that is served to the table in the form of cutting.
Step-by-step recipe basturma at home
To prepare such a snack there is no need to have special culinary skills. After all, this dish is made surprisingly easy. For him we need:
- beef tenderloin (no thicker than 3 centimeters) - about 1200 g;
- Lavrushka - 3 leaves;
- brown sugar - about 15 g;
- garlic cloves - about 5 cloves;
- juniper berries - a few pieces .;
- sea salt is large - about 12 dessert spoons;
- ground chili pepper - about 5 dessert spoons;
- ground cloves - dessert spoon;
- blue fenugreek - 5 dessert spoons;
- Coriander is a small full spoon.
The choice of meat ingredient
Especially delicious basturma at home is obtained from beef. To choose it correctly, it is better to go to the market. For such a snack, it is desirable to purchase whole and large tenderloin. The main thing is that the meat was as fresh as possible.
If you do not like the taste of beef, then you should remember that cooking at home basturma can be done with deer, roe deer or moose meat. It is impossible not to say that some housewives use even a bird to create such a tenderloin.
The best part of the carcass for basturma is the fillet. She is very gentle. This fact contributes not only to quick, but also to tasty cooking. As mentioned above, it is very important to get fresh tenderloin (from a young animal).
Preparation of meat component
In order to get a real Armenian basturma at home, you should properly process the meat product. It must be rinsed in cool water, and then cut into long, but not very thick pieces. At the same time they need to be dried in advance with paper towels.It is also desirable to remove all hard films and other veins from the meat ingredient.
After processing the beef, you should begin to salting it. To do this, in a separate bowl, you must mix sea coarse salt and sugar. The resulting mixture is required to rub all the pieces and, putting them in a deep glass or ceramic dish, cover with a thick gauze cloth. In this form, the workpiece must be removed in the refrigerator. After 12 hours, the meat should be turned. And after a similar amount of time it is required to remove it from the dish and rinse with cold water. At the same time, the beef should noticeably change in color, and become similar to a boiled product.
To basturma at home turned out to be tender and tasty, after salting it must be dried in the open air. To do this, pieces of meat product need to be wet again with paper towels, and then placed on a wire rack and placed under the fan. In this form, the beef should stay for 6-8 hours. During this time, the meat dries noticeably.
We press the meat press
As you can see, basturma at home is done quite easily.However, for its full preparation you will need a large amount of time.
After drying the meat product, it should be carefully removed from the mesh and wrapped in a clean and dry gauze. If necessary, it can be tied with silk threads. Placing the beef in a deep and wide dishes, it is required to establish a heavy bend (about 10 kg). In this form, the workpiece must be placed in the refrigerator exactly for a day.
Presented basturma recipe at home requires the use of only fragrant spices and seasonings. The taste and smell of the finished snack will directly depend on their taste and smell.
So, for the preparation of the lubricant mass, we need to rub the garlic cloves, and then mix them with the broken leaves of bay leaf, juniper berries and ground chili pepper. In addition to these ingredients, you must add ground cloves, blue fenugreek and coriander. In order for the bulk material to acquire a mushy consistency, it is recommended to dilute it with a small amount of water.
After you get the aromatic mass of spices, it should be richly greased pieces of beef,and then hang them in a well-ventilated area (in a draft). In this state, the product should be dried for two weeks. During this time, the meat is completely dried, becomes fragrant and very tender.
Served at the table
After drying, basturma at home, the photo of which is presented in this article, is placed in a dry container and sent to the refrigerator. If necessary, the finished product is cut into thin pieces, and then beautifully laid out on a flat plate and served to the table as a tasty and fragrant delicacy appetizer.
How is chicken basturma done at home?
If you want to cook basturma not from beef, then we recommend to purchase chicken breasts.
So, we need:
- fresh chicken fillet - 500 g;
- brown sugar - 3 large spoons;
- sea salt - 3 large spoons;
- coriander - 2 dessert spoons;
- savory - 2 large spoons;
- ground paprika - a large spoon;
- red pepper - apply to taste.
To make chicken basturma, the fillet pieces should be washed, cleaned of grease and film, and then dried with paper towels.
In a small bowl you want to mix the sugar, salt and rub the meat product with the mixture. After that, it must be put in the refrigerator under a press and left for 3 days.
Over time, salted breasts need to be cleaned of excess spices, and then tightly wrap them with three-layer gauze and put again under pressure for a day. Next, you need to mix all the remaining spices and dilute them with water to a pasty consistency.
Thus, the resulting spicy mass should be abundantly greased chicken fillet, rewind them with threads and hang in a cool and ventilated place. In this form, the product should be dried for about 3 days.
After the specified time, the meat should be wrapped again with gauze and dried in the same position for another 14 days.
After a long and painful wait, the chicken breast snack can be safely cut and presented to the festive table.