The basis for basturma is beef tenderloin. The process of preparing the product is not complicated, but rather lengthy. Do not deviate from the technology of the cooking process so as not to spoil the meat. It is very important to choose fresh, good meat, the taste of the final product depends on it. The sugar used in cooking will also add spice to the meat.
It is necessary
-
- 1.5-2 kg. beef tenderloin
- 0.5 cups coarse salt
- 1 tablespoon sugar
- 5 cloves of garlic
- 1 tablespoon black pepper
- 1 teaspoon red hot pepper
- 3 tablespoons paprika
- 6 tablespoons dried chaman (blue fenugreek)
- 2 tablespoons of the hops-suneli mixture
Instructions
Step 1
Wash the tenderloin and dry well with a towel.
Step 2
Cut into 3-4 pieces. The pieces should be like bars in shape.
Step 3
Mix salt with sugar.
Step 4
Dip the meat on all sides in salt.
Step 5
Place in a rimmed baking sheet and cover with gauze to breathe.
Step 6
Leave the meat in the refrigerator on the bottom shelf for 24 hours.
Step 7
The salt will begin to draw the juices out of the meat and make a brine.
Step 8
Turn the meat 2-4 times a day.
Step 9
After a day, rinse the pieces by washing off the salt from them.
Step 10
Dry well with a towel and place on a wire rack in a warm, well-ventilated area for 1-2 hours to dry well.
Step 11
Wrap the meat tightly with several layers of fabric, tie with a tourniquet, put the meat under oppression. You can put a wooden board on the meat and put a 3 liter jar filled with water on it.
Step 12
Leave the meat under pressure for 5-6 hours.
Step 13
Then change the fabric and put it under oppression again for another day.
Step 14
Peel the garlic and chop very finely.
Step 15
Combine the garlic and spices, gradually adding water to the mixture, bring the mixture to the consistency of sour cream.
Step 16
Get the meat out. Unwrap and thread the string over the edge of the piece to hang the meat.
Step 17
Spread some of the spice and garlic mixture over the meat.
Step 18
Place the pieces on a wire rack on a wire rack in a warm, well-ventilated area for 3-4 hours to dry the mixture.
Step 19
Spread the mixture over the meat again.
Step 20
Hang the meat on a rope in a well-ventilated area to dry for 10-14 days.
21
The finished basturma is cut into very thin slices.
