Basturma - jerky, rich in proteins and the best aromas of the spices of the East. Perfectly harmonizes with foamy drinks. Due to its long storage, it may well qualify for a place in a hiking backpack.
It is necessary
- - Chicken breast (medium pair)
- - Cognac (50 ml)
- - Paprika (5 tbsp)
- - Ground red pepper
- - Ground black pepper
- - Mix of hops-suneli (2 tablespoons)
- - Sugar (1 tsp)
- - Coarse salt, non-iodized (1.5 tbsp)
- - Garlic (1 head)
Instructions
Step 1
The chicken must be thoroughly washed, peeled from film and fat.
Mix paprika, sugar, salt and hops-suneli in a small deep plate, pour over them with good, but not necessarily expensive, cognac and mix thoroughly for 5-10 minutes.
Step 2
Massage the chicken on all sides with massaging movements. It is advisable to coat it 2-4 times - until the spice mixture ends. Next, we put the breast under oppression, and put it in the refrigerator for a day. It is advisable to set the temperature in the refrigerator no more than +6 degrees.
Step 3
We wash the pressed meat well and dry it. At this stage, the main thing is to dry well. No need to leave on the window for an hour! It is enough to lightly squeeze the meat in a clean towel and let it rest for five minutes.
Step 4
Next, grate the breast with garlic and pepper. To do this, we need finely grated or minced garlic. And a mixture of black and red peppers. First, rub the chicken with pepper, and only then with garlic.
Step 5
Almost everything is ready. It remains only to dry the meat. Ideal - in a dryer at 40 degrees for two days. If this is not possible, you can hang it out in fresh air in gauze. The gauze must be made in two layers. But no more. It is not recommended to use other fabrics.
