As usual, bastrum is prepared from beef tenderloin, however, by means of trial and error, the ancient dish was modernized, and now it can be used for pork or lamb or even poultry. We will stop on the last variant, and we will try together to understand how to prepare basturma from chicken fillet.
Chicken basturma - recipe
Ingredients:
- chicken fillet - 500 g;
- salt - 3 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- savory - 2 tbsp. spoons;
- coriander - 2 tsp;
- paprika ground - 1 tbsp. a spoon;
- red pepper - to taste.
Preparation
Basturma from chicken breasts is prepared simply simple: chicken fillet pieces are washed, cleaned of films and grease, and then dried with a paper towel.
In a small bowl, we begin to mix the mixture for salting: salt and sugar (preferably brown), the mixture obtained by rubbing the fillets and put it in the refrigerator under the press, to salivate for 3 days. After the time has passed, taking the meat out of the refrigerator, you should feel its condensed texture.
Salted fillets are cleaned of surplus spices, tightly wrapped with a three-layer gauze and again placed under pressure, for a day. Now, it remains only to knead the remaining spices: for this, they must be mixed and diluted with water to a pasty consistency. At this stage, it is very important to guess the consistency of spicy coating, it should resemble low-fat sour cream, but it is good to envelop the meat.
The future basturma is rewound with a thread or threaded through fillets, and we hang in a cool place to dry for 3 days, after which we again wrap the meat with gauze and dry it for another 2 weeks. After a long wait, the dish can be cut and served to the table.
Chicken basturma recipe
Ingredients:
- chicken fillet - 1 piece;
- salt - 50 g;
- sugar - ½ tbsp. spoons;
- pepper - ½ tsp;
- paprika - 1/2 tbsp. spoons;
- cognac - 20 ml.
Preparation
To begin with, in a small container mix all the available seasonings and spices. Pouring cognac, bring the spicy mixture to a lumpy, dense consistency, reminiscent of wet sand. As soon as it is achieved - we pour the fillets in the spices and send it to the refrigerator under oppression for a day, not forgetting to turn 3-4 times. After that, the meat is washed, dried and wrapped with a three-layer gauze. In this form, the basturma from the chicken breast should vyalitsya in the refrigerator for about 1 week, and then you can enjoy a homemade delicacy. Bon Appetit!