Homemade basturma is a very tasty and fragrant dish. Pamper yourself and your loved ones with this meat delicacy.
It is necessary
- - 1.5 kg of beef tenderloin;
- - 2 tablespoons of sea salt;
- - 1 teaspoon of ground red and black pepper;
- - 2 teaspoons of hops-suneli;
- - 1 teaspoon of chaman;
- - 2 cloves of garlic;
- - 4 ground bay leaves.
Instructions
Step 1
Rinse the tenderloin and pat dry with a paper towel. Rub the meat with coarse salt, put in a bowl, cover with gauze and leave at room temperature for 4 hours. Then refrigerate for 48 hours, flip the tenderloin several times in the resulting juice.
Step 2
Remove meat from refrigerator and hang in a ventilated place to dry. Wrap dry meat tightly in clean cheesecloth and place under load. You can use a bucket with 10 liters of water as a load. Remove the meat after 20 hours. It should be firm and not damp.
Step 3
Prepare the spices for the meat coating. To do this, mix the suneli hops, ground bay leaf, chaman, crushed garlic, a mixture of red and black pepper. To the spices and add a little water to get the consistency of thick sour cream or mayonnaise. Spread half of the mixture over the meat and leave to dry for 2-3 hours, then apply the remaining half of the spices to the tenderloin.
Step 4
Hang the meat to dry in a draft for about 2 weeks, cover with gauze so that insects are not tempted to try.
