This dry-cured delicacy will not leave anyone indifferent. Especially if the basturma is prepared with your own hands, at home. Traditionally, it is made from beef, but chicken breasts are no less tasty.
It is necessary
- 4 chicken breasts (1 kg);
- 7 tablespoons of ground chaman seeds;
- a teaspoon of ground coriander, cumin, dried oregano, a mixture of peppers;
- a glass of dry red wine;
- 4 tablespoons of salt;
- sodium salt on the tip of a knife;
- head of garlic;
- 1 tablespoon natural vinegar
Instructions
Step 1
It takes time for the meat to dry. If you need to make chicken breast basturma for a specific date, start cooking it two weeks in advance. Mash the garlic with salt, add sodium salt and vinegar. Rub fresh chicken breasts with this mixture, preferably not in freeze. Leave to marinate for 48-60 hours. Turn the meat two to three times a day.
Step 2
Soak salted breasts in water for 3-4 hours, then place under a press. Use a pot of water as a press. Keep the meat under pressure for two days. While the breasts are wringing out, prepare the coating. Mix all the spices, pour over with wine to get the consistency of kefir, and refrigerate for a day. You can replace the wine with boiled cold water.
Step 3
Cover the dehydrated breasts with grease on all sides and hang to dry for seven to ten days. In summer dry on the balcony or somewhere under a canopy out of direct sunlight. To keep out flies, wrap the pieces in a thin cotton cloth. In winter - indoors, at room temperature.
Step 4
Chicken basturma does not dry as long as beef basturma, so be careful not to dry out the product. Store jerky in a dry place wrapped in parchment paper.
