Basturma is a sophisticated delicacy that can be made at home. Basturma came to us from the Ottoman Empire. Initially, it was prepared from beef, and eventually began to experiment with pork and chicken.

Classic recipe

Simply put, basturma is jerky with spices. We begin our acquaintance with this dish by preparing it according to the classic recipe.

What do we need?

  • Beef meat 2 kg;
  • Chaman (a special mix of spices for basturma, which is sold in the store) ½ cup;
  • There is no exact quantity of salt;
  • Ground paprika - 3 large spoons;
  • Ground chili - 2 or 3 tablespoons large;
  • Cumin not grains - 3 tbsp .;
  • Ground coriander - 3 tablespoons

How to cook?

  1. The carcass meat is divided into several equal parts. With 2 kg you get 4 pieces.
  2. Put the pieces in a bowl and completely cover with salt. This amount will take 1.5-2 packs of salt. Leave the meat in this condition for 5 days in the refrigerator. Important: every day the meat needs to be turned over.
  3. After 5 days, we wash the beef from salt and leave it in water for 2-3 hours, changing the water every 30 minutes.
  4. Dry thoroughly with a towel and wrap in it for an hour. After wrap with a new cloth. In this form, put the meat under the press for another 3-4 days (in the form of a press you can adapt a bucket of water, a pan).
  5. Then get the meat, make a hole in it, pass a skewer there. Attach a wire to the edges of the skewer and hang to dry for 5 days. Cover with gauze for hygienic purposes.
  6. A day before the end of the term we cook spices. We raise the chaman with water about 1.5 cups. Mix and add the remaining spices. Cover the mixture and put in the refrigerator.
  7. Spread the meat thoroughly with a mixture of spices. For convenience, wet your hands in water. After we hang the meat for another week.
  8. So, in 3 weeks you get an excellent homemade delicacy.

Basturma in the oven at home

This dish in the oven has a completely different flavor than just dried.

What do we need?

  • Meat - 1 kg;
  • Salt;
  • Mustard ready;
  • Parchment;
  • Favorite spices.

Step by step recipe:

  1. Prepare a brine: put 1 large spoonful of salt in 1 liter of water.
  2. Wash the meat and put in a pan. Pour brine on top and let it brew for 3 hours.
  3. Remove the meat from the brine and dry well with towels.
  4. Prepare a mixture of spices. You can use mustard, pepper, garlic, suneli hops, a mixture of peppers. Mix all this and grate the meat mixture.
  5. Put stuffed meat in parchment and wrap it very well. Then wrap also in foil.
  6. Preheat the oven to maximum temperature. Already in a hot oven put our well-wrapped meat. Leave on for 10 minutes and then turn off the oven.
  7. IMPORTANT: do not open the oven, the meat must remain there for at least 5 hours. It will be ideal to cook in the evening, and get it in the morning.
  8. After the right time, you can enjoy this delicacy.

In a slow cooker

Cooking in a slow cooker is very convenient because the meat does not require long drying. Fast and tasty.

So what will come in handy?

  • Beef meat about 700 grams;
  • 4 tablespoons of salt;
  • Sugar up to 5 tablespoons;
  • Garlic 3 cloves;
  • Spices are favorite.

Cooking:

  1. We put the meat under the press until it turns visually into a sausage.
  2. Rub salt and sugar thoroughly on all sides. Rub the grains directly into the meat. Put in the refrigerator for 3 days.
  3. Separately, mix your favorite spices in a container. Some people really like adding fenugreek to basturma. Dilute with water to the state of gruel.
  4. Generously roll meat in spices, rub them well.
  5. If you need to cook urgently, then you can not let the dish dry, but immediately send it to the multicooker.
  6. In the baking bag we put the meat and garlic.
  7. We put the "quenching" mode and cook for 2 hours.
  8. We get out and let it cool completely!

Read also: chicken breast basturma at home

Garlic Basturma

 

Interestingly, not all housewives like to add garlic to basturma. Some complain that while it is drying, there is a pungent smell of garlic. However, if you like this smell and taste in basturma, be sure to add it to the spice mix. In this case, we cook basturma, as in the classic recipe, but at the end, when we plant the spices with water, we mix the garlic in there. Trick: Instead of regular fresh garlic, you can use dried or granulated. Garlic in this form will not leave a pungent smell on your hands.

Unusual dish in cognac marinade

Cognac will add an original flavor to the dish under discussion and, most importantly, you will get a chic cut color. So let's get started.

Take:

  • Beef tenderloin about a half kilo;
  • Salts
  • Favorite seasonings;
  • Fenugreek (chaman);
  • Cognac for breeding spices (how much will take).

How to cook?

  1. Rinse the tenderloin thoroughly and dry it with a paper towel.
  2. We make cuts on the meat, and then rub it generously with salt. Let it fall into the incisions.
  3. Put in the refrigerator for 2 days.
  4. After we take it out, wrap it in gauze and put it under the press. In this position, the meat will stand still for another two days. After this period, get and increase to dry for a week.
  5. After these days we prepare spices for basurma. Pour all your favorite seasonings with cognac and stir until gruel.
  6. Coat generously and put in the cold for a week
  7. After shaking off the remaining spices and hanging to dry for another week.

Nutmeg Cooking Recipe

Nutmeg will add a spicy flavor. This recipe is designed for cooking in a dryer. If not, use a red-hot oven off.

Ingredients:

  • Meat up to 800 g;
  • Salt is about a pound;
  • 6 peppercorns;
  • 2 leaves of lavrushka;
  • Caraway seeds - 0.5 tsp;
  • Ground nutmeg - 0.5 tsp;
  • Favorite spices.

How to cook?

  1. Rinse well and wipe dry.
  2. Pour all the salt into a deep container, and put the beef on top.Add peas and lavrushka there, and roll well.
  3. Put in the refrigerator for 12 hours. You can just overnight.
  4. In the morning, get and rinse.
  5. Wipe with your favorite spices with the obligatory addition of nutmeg.
  6. The resulting meat is sent to the dryer for 8 hours. It should be cooked at a temperature of 40 C.

Armenian beef basturma

Products:

  • Meat tenderloin - 1 kg;
  • A glass of salt;
  • Fenugreek 70 gr;
  • Water glass;
  • Hot peppers - taste;
  • Garlic about 8 cloves;
  • Ground pepper (ground).

Cooking:

  1. Wash and dry a piece of meat thoroughly, then chop with a fork.
  2. Sprinkle salt on all sides of the container and refrigerate for two days.
  3. Then wash the salt for 15 minutes under an open tap.
  4. Dry, cover with a cloth and place under a press. So it should stand for two days.
  5. Pass a thread through the carcass and leave to dry for 4 days.
  6. Two days before the end of drying, begin to prepare the mixture for wiping.
  7. Dissolve all the mixtures in warm water until a thick slurry forms. The mixture should stand in the refrigerator for a day.
  8. Then add pepper and garlic, mix and grate the meat with it.
  9. Send in the refrigerator for 10 days.
  10. Then take out and dry for 4 days on a string.
  11. Thinly cut and serve.

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