Some delicacies can be cooked on their own, which will make them cheaper. For example, it is easy to prepare basturma at home, as it is simply jerky with spices. No special technologies and special techniques are required, everything is simple.
Classic Edition
Traditionally, basturma from beef is prepared, at home you can cook this dish from veal, in any case, take the meat of a young animal. By color it is much lighter than the old beef, we also estimate the color of the fat - it should not be pink or yellow, but white. In addition, we pay attention to ensure that the meat was fresh: evaluate the elasticity, odor, the piece should not be weathered. To make a basturma we use a tenderloin - a thin edge or fillet with one piece weighing about 1 kg.
Ingredients:
- beef or veal - 1-1,2 kg;
- salt iodized large - 1 cup;
- garlic - 1 small head (4-5 denticles);
- white sugar - 2-3 tbsp. spoons;
- hot ground pepper (chili or similar) - 1 tbsp. spoon without roller coaster;
- hops-suneli - 1 tbsp. a spoon;
- coriander in seeds - 1 tbsp. a spoon;
- cloves - 4-6 inflorescences;
- laurel leaf - 3 pieces;
- juniper (berries) - 1 handful.
Preparation
Basturma in the home is prepared for a long time, the recipe should not be changed, because non-waxed meat can become a source of pathogenic bacteria. So we reserve ourselves with patience and carefully follow the technology.
To begin with, we process a piece of meat: cut all the films, fatty interlayers and veins, then carefully rinse and dry with a napkin. Now the meat needs to be salted. You can pour it on dry or in brine. In the first case, we mix salt and sugar, we evenly wean beef in this mixture, wrap it tightly and stand for two days in the refrigerator. In the second, salt and sugar are dissolved in water, we put the meat into the resulting brine and leave it under the lid in the refrigerator for a day.
If the salt is the first way, we remove excess salt, rinse and dry the beef, if the second one, just dry it. Then tightly wrap the meat in several layers of gauze or linen napkin and put on our package load. We sustain the day, then from the spices we prepare the mixture, grinding them in a mortar or crushing with the help of a mill for spices. In the mixture, add a few spoons of warm boiled water to facilitate the application process. With this gruel, we properly smear the beef and let the layer dry - leave in a well-ventilated room for about a day. Then again tightly wrap the meat in gauze (of course, clean), tie with twine and hang out in a draft in a cool place. Basturma leaves from a week to 4 - depends on the thickness of the piece and the desired rigidity of the final product. Store it in the refrigerator, cutting into thin layers.
Basturma from pork
Of course, there are options for cooking jerky. If you do not find a good beef, you can prepare a basturma from pork - it's also very easy at home. In general, the process is completely identical: choose the right meat, salt it, then weave. For a delicious basturma, we take either a clipping from the back of the animal or a fillet with ribs. A set of spices is used the same, although you can replace some of the ingredients, for example, instead of juniper and cloves, use savory and sumac, and white sugar replace with brown.
Basturma made from poultry
However, bastorma from chicken is much more common - at home chicken meat is easier to dress than beef or pork. Therefore, such a delicacy is prepared much faster.
Ingredients:
- fillet of chicken (breast) - 0,9-1,2 kg;
- a large sea salt - 7-8 tbsp. spoons;
- white sugar - 5-6 tbsp. spoons;
- paprika powder - 100 g;
- dried cabbage - 3-4 st. spoons;
- mixture of peppers freshly ground - 2 tbsp. spoons;
- cloves - 4-5 inflorescences.
Preparation
Fille washed, dried, pour a mixture of salt and sugar, put it tightly in a container and stand a day. We wash the meat, wrap it tightly with linen napkins and put it under oppression for another day. We prepare the gruel from spices and a small amount of water, cover it with chicken, wrap it in several layers of gauze and hang it for 8-15 days.