Not many people know that even the most exquisite delicacies can be made at home! Such an example of a meat snack is basturma. In this article we will tell you the recipes and subtleties of its preparation.
Recipe content:
- How to cook basturma - general cooking principles
- Cooking basturma - secrets and useful tips
- How to make basturma
- Homemade basturma
- Basturma at home
- Chicken breast basturma
- Beef basturma
- Video recipes
The history of the emergence of basturma is rooted in the deep Turkic past of the Ottoman Empire. It is a basturma - a cured tenderloin, which is most often made from beef. The process of its preparation is indicated by several stages. The first - the meat is salted for several days. The second is rubbed with salt and aged under a press to remove excess moisture and shape. The third is breaded in spices. Fourth - in a suspended state to dry in a dry ventilated room. The whole process takes about 25 days, but it's worth it!
To prepare basturma, it is not enough to have high-quality meat; you will also need a specific spice - chaman, or another name for blue fenugreek. You can buy the spice at any spice market.
How to cook basturma - general cooking principles
Basturma is a fragrant jerky, for which seasonings and spices are used. The prices for this delicacy in the shops are very "bite". And in order not to spend money on buying an expensive treat, you can cook it at home. Moreover, there is nothing complicated here. The main thing is to stock up on the right amount of time.
The food is prepared according to the method of salting and drying. For these purposes, it is advisable to use the meat of young animals - it can be a tenderloin, fillet or a wide edge with a layer of fat. Usually beef basturma is made, but you can take pork, horse meat, lamb, and chicken. The set of spices is usually the following: garlic, black and red pepper seeds, chaman, savory, hops-suneli, paprika and coriander. The spices are mixed and diluted with water. It is allowed to use a little cognac or wine. The consistency of the mass should be like thick sour cream. Pre-salted meat is rolled in this mixture and dried for 2-3 weeks.
From the kitchen utensils, you must have a cutting board, a form for meat and several containers: for marinade, preparation of a mixture of spices. In addition, it is necessary to prepare heavy oppression (load), a dense cord for winding, clean gauze and hooks for hanging.
Cooking basturma - secrets and useful tips
- Before cooking, the meat is pre-processed: all excess (fat, films, skins) is cut off from the fillet, washed and dried with paper napkins.
- The meat should be cut into long slices or strips a couple of centimeters thick. It is important that the tenderloin is no thicker than 3 cm.
- If wine is added, then the following proportions should be taken into account: 1 kg of beef - 1 liter of drink. Chunks of meat should be completely covered with wine.
- The solution for marinating meat must be very salty. If the egg, dipped in the brine, floats, then there is enough salt. This is a way to check the amount of salt.
- Traditionally, the delicacy is spicy. But in home cooking, the amount of spice can be adjusted to suit your stomach.
- Not only traditional spices are allowed. Bay leaves, cloves, juniper berries, etc. are also suitable.
- All areas of the meat should be well and on all sides covered with a mass of spices.
- The fillet must be aged under the press. Therefore, a plate is placed on the future basturma, and oppression is placed on top. The product is infused for 3-7 days.
- As a press, you can use an eggplant with water. For 1 kg of meat, a load weighing 10-12 kg will be required.
- The drying time of chicken fillet delicacy is significantly reduced, because chicken cooks much faster than pork and beef.
- The meat must be fresh. After all, the product still remains raw, and parasites can live in the stale tenderloin.
- It is advisable to dry the meat in dry and warm weather. The most favorable time is summer or spring. Then you can hang the clipping on the balcony and not remember it for 2 weeks.
- Basturma is stored, while remaining fresh, in the refrigerator for six months.
- Served jerky cut into thin plates as an independent snack, or as a component for sandwiches.
How to make basturma?
Homemade basturma is really tasty dry-cured meat! And making it yourself at home is definitely worth it!
- Caloric content per 100 g - 240 kcal.
- Servings Per Container - 1 Basturma
- Cooking time - up to 4 weeks
Ingredients:
- Pork tenderloin - 500 g
- Salt - 3 tablespoons
- Granulated sugar - 4 tablespoons
- Paprika - 1 tsp
- A mixture of sweet and hot peppers - 1 tsp
- Filtered water - 2 tbsp.
Step by step cooking:
- Wash the pork tenderloin well and wipe it dry with napkins.
- Combine salt and sugar in a deep bowl.
- Place the tenderloin on a cutting board and rub in the salt and sugar well.
- Place it in a deep container and leave it in the refrigerator for 3 days, covered with a napkin. During this time, the meat will release a lot of white juice.
- Wipe the pieces dry with a napkin, cover with gauze and place a press on top.
- Leave the pork at room temperature overnight.
- Wipe dry afterwards. The workpiece becomes flat and shrinks.
- Stir all dry ingredients well and dilute with water.
- Tie the workpiece with ropes and form a loop for hanging.
- Roll the pork in the spices well on all sides.
- Wrap it loosely with gauze.
- Hang the meat on the balcony and leave for 3 days.
- Remove it and bandage tightly with gauze.
- Hang the wallow again for 14 days.
- After this time, the delicacy will be ready.
Homemade basturma
A popular cured meat delicacy in the Middle East, like basturma, is very easy to make at home. And you will be convinced of this now.
Ingredients:
- Beef - 1, 2 kg
- Blue fenugreek (utskho-suneli seeds) - 160 g
- Sugar - 10 g
- Coriander - 1/4 tsp
- Bay leaf - 2 pcs.
- Garlic - 5 cloves
- Sea salt - 12 tsp
- Chili (ground pepper) - 5 tsp
- Carnation - 1 pc.
- Juniper - 3-4 berries
Step by step cooking:
- Cut the prepared tenderloin into 2 equal pieces and wash thoroughly.
- Mix sea salt with sugar. Roll the tenderloin in this mass on all sides.
- Cover the meat with a cloth, place in the tray and leave at room temperature for 5-7 hours.
- Next, place the product in the refrigerator overnight. A saline solution forms in the tray.
- Turn the meat over and leave for another 12 hours to soak in the solution on the other side.
- Rinse the salt, dry the cut with a paper towel and cover with a clean cloth. Tie with a rope and put under the press for a day. After this time, all excess moisture will leave the meat, the tenderloin will become dense and elastic.
- Prepare chaman - spices. Crush the garlic, add blue fenugreek, juniper, chili, cloves, coriander, bay leaf. Pour in cold water and stir the spices until smooth.
- Coat the tenderloin with chaman and let it air dry for about 2, 5-3 hours.
- Repeat the coating 2 more times.
- Then hang the basturma in the open air and leave for 2 weeks.
Basturma at home
On the eve of the New Year and Christmas holidays, caring housewives prepare snacks in advance. Homemade basturma will be a great decoration for a solemn feast.
Ingredients:
- Beef tenderloin - 1 kg
- Salt - 1 tbsp
- Sugar - 2 tablespoons
- Bay leaf (ground) - 3 pcs.
- Ground black pepper - 1 tablespoon
- Fenugreek (ground seeds) - 900 g
- Ground allspice - 2 tsp
- Ground red pepper (paprika and chili in a 1: 1 ratio) - 900 g
- Ground black pepper - 2 tsp
- Crushed garlic - 450 g
- Cumin - 2 tsp
- Water (warm) - 2 tablespoons
Step by step cooking:
- Wash the tenderloin with water, remove the films and pat dry with a paper towel.
- Stir the salt with the sugar and grate the dried tenderloin evenly.
- Place it in a container and put something heavy on top. Cover and refrigerate. Store for a week, and turn over to the other side every day. The meat should be juiced.
- Then soak the tenderloin in cold water for 2 days.
- Then remove and leave to glass the water.
- Dry in a ventilated place at room temperature for 4 days.
- Prepare chaman.
- Pour water into a saucepan and boil. Remove pan from heat and chill to 30 ° C.
- Pour water slowly and constantly stirring to the fenugreek. The mass should become thick, like mustard. Leave it to cool.
- Then add the rest of the spices and stir so that the mass acquires the consistency of a homogeneous paste. Cover it and set it aside for 12 hours.
- After this time, dip the tenderloin into the prepared spice mixture, covering it with a layer of at least 7 mm.
- Hang the cut from a string in a dark place, away from direct sunlight. Leave the basturma for 2-4 weeks.
Chicken breast basturma
Gourmet jerky without heat treatment - basturma. In the food market, it costs crazy money! But each of us can do it, because except for temporary difficulties, the cooking process does not present any other difficulties.
Ingredients:
- Chicken breast - 250 g
- Cognac - 50 ml
- Sweet ground paprika - 2 pinches
- Ground red pepper - 1 g
- Black peppercorns - 1 tsp
- Ground black pepper - 1 tsp
- Sugar - 1 tsp
- Mix of spices for meat - 2 g
- Salt - 5 g
- Sumakh - 2 pinches
Step by step cooking:
- Mix all of the above spices.
- Pour in the cognac and mix well until a homogeneous thick mass.
- Rinse the chicken breast with water and pat dry with a paper towel.
- Roll the breast in this mass on all sides.
- Place the fillet in a container and refrigerate it for 2 days.
- Then rinse off the spices and pat dry with a paper towel. The breast becomes reddish in color.
- Rub the pepper mixture over the breast on all sides.
- Fold the cheesecloth in half and wrap the chicken breast so that there are no gaps. Tie up with a cord.
- Dry the breast on a balcony or well-ventilated area for 1-2 weeks.
Beef basturma
An excellent snack for beer, a wonderful ingredient for canapes - luxurious beef basturma will decorate any table. Prepare it and surprise your guests at the New Years celebration.
Ingredients:
- Beef - 1 kg
- Salt - 2 tablespoons
- Brown sugar - 1 tablespoon
- Ground pepper mixture - 1 tsp.
- Fenugreek seeds (shambhala) - 1 tablespoon
- Red hot pepper - 0.5 tbsp
- Ground paprika - 0.5 tbsp
- Ground black pepper - 1 tsp
- Dried garlic - 1 tablespoon
- Cumin (cumin) - 1 tsp
Step by step cooking:
- Peel the meat from films, wash and dry with a paper towel.
- Cut the beef across the grain into strips, about 3 cm each.
- Prepare the salting mixture. Combine sugar, salt and pepper.
- Rub the beef mixture.
- Place the meat in a clean container and refrigerate. Turn it over in the morning and evening so that it does not suffocate. Do this procedure for 3 days.
- Prepare chaman. Combine any remaining dry spices and grind with a coffee grinder.
- Dilute the resulting mixture with boiled water at room temperature to the consistency of liquid sour cream. Chaman swells quickly, so you will have to gradually add water to it.
- Coat the beef with marinade, refrigerate for 3 days, and turn it over on its other side 2 times a day. For basturma, you should get a characteristic spice crust 0.5 cm thick.
- Hang the workpiece in a draft to air-dry. The specific drying time will depend on the thickness of the meat. Pieces 1 cm thick.dry in 2 days. When the meat becomes firm, but not tough, then it is ready.
Video recipes:
