Dried basturma at home. Pork basturma at home: the best recipes, secrets and tips. Step-by-step master class on its preparation

Homemade basturma - general principles of preparation

Basturma is a dish of Armenian, and according to other sources, Turkish cuisine. Basturma is nothing more than aromatic dried meat, for the preparation of which various spices and seasonings are used. Basturma is cut into thin slices and served as a cold appetizer. Basturma is a delicacy, and the prices for it in stores are steep. Why spend money on buying such an expensive treat when you can easily prepare it at home? There is nothing complicated about this, but you will have to reserve enough time. On average, the cooking time for basturma ranges from two to four weeks.

Basturma is prepared by salting and drying. For such purposes, it is better to use the meat of young animals. Most often, basturma is made from beef, but you can also take pork, lamb, horse meat, and even chicken. Spices usually include ground red pepper, savory, suneli hops, garlic, paprika and coriander. All spices are mixed in a bowl and then diluted with water (you can also use a little cognac or wine). The thickness of the mixture should be similar to sour cream. Salted pieces of meat are rolled in this mixture and dried for two to three weeks.

Homemade basturma - preparing food and dishes

Kitchen equipment you will need is a bowl or pan for marinade and preparing a mixture of spices, a form for meat and a cutting board. Among other things, you need to prepare a heavy load (oppression), hooks for hanging, thick thread for winding and clean gauze.

Preparation of basturma begins with processing the meat: wash the fillet, cut off all excess (films, skins, fat), dry the meat with paper napkins. The meat is then rubbed with a mixture of salt and sugar and left to salt. Then the process of preparing basturma begins. To do this, you need to make a mixture of the spices used with the addition of water, cognac or wine. The thickness of the mixture should resemble sour cream.

Homemade basturma recipes:

Recipe 1: Homemade basturma

Homemade basturma is usually made from beef. Thick pieces of meat are dried in the refrigerator, the curing time is several weeks. It took a long time, but what a result!

Required ingredients:

• Beef tenderloin;
• Garlic;
• Fenugreek;
• Sea salt;
• Sugar;
• Ground chili pepper;
• Bay leaf (ground);
• Coriander seeds;
• Juniper berry;
• Carnation.

Cooking method:

Take beef tenderloin, wash it, cut it in half. Mix coarse sea salt with two teaspoons of sugar. Dip the meat generously in this mixture, wrap it in gauze, and leave for 6 hours at room temperature. Then we put the beef in the refrigerator. We leave for 12 hours, after which we turn the meat over and leave for another 12 hours. After the specified time has passed, remove the beef, rinse it from salt, and dry it with paper towels. Leave to dry at room temperature. We wrap the beef again with gauze and tighten it tightly with ropes. We put a load on top and leave it for one day. Now we prepare the deboning: pass the garlic through a press, mix with chaman (fenugreek), chili pepper, ground bay leaf, coriander seeds, cloves and juniper berries. Dilute this mixture in cold water and mix. The deboning should look like thick sour cream. There should be enough mixture to cover both pieces of meat. Roll the meat in this mixture, leave for 3 hours in the open air (at room temperature), repeat this operation two more times. After the last deboning, we hang the beef in a draft and leave it to dry for 2 weeks. After this time, homemade basturma will be ready. The meat can be cut into pieces and served.

Recipe 2: Homemade basturma with cognac

Why buy expensive basturma in the store when you can easily prepare it at home? Of course, it takes a long time to prepare, but it’s worth it! To prepare basturma according to this recipe, you will need any spices and cognac.

Required ingredients:

• One and a half kilograms of meat;
• Salt;
• Any seasonings;
• Chaman;
• Cognac (you can take wine).

Cooking method:

We wash a piece of meat (you can take pork or beef tenderloin) and make cuts with a knife. Rub salt generously so that it gets into the cuts. Leave it in the refrigerator to cure for two days. After that, we take it out, wrap it tightly in gauze, put a weight on top and leave it for another two days. Then we hang it and leave it to dry for one week. We take our favorite seasonings, be sure to add chaman (fenugreek), dilute it all with wine or cognac (you can add a little water) so that you get a creamy consistency. Coat the dried meat with the resulting mixture and put it in a cool place for a week. After 7 days, remove the meat from the marinade, wrap it in cloth and hang it for a week.

Recipe 3: Armenian basturma

Try making delicious Armenian basturma using this recipe. The cooking technique is not much different from other recipes, but there are some subtleties.

Required ingredients:

• Beef;
• Garlic;
• Salt;
• Saltpeter;
• Ground red pepper;
• Caraway.

Cooking method:

We wash the meat fillet thoroughly, dry it and cut it into pieces 6 centimeters thick, 10 centimeters wide and about 30 centimeters long. We take a large wide container, place pieces of meat in it in even rows, add salt and saltpeter. Mix everything so that the pieces of meat are evenly covered with this mixture. Cover the beef with clean gauze, leave for 3 days, then turn over and leave for the same amount of time. After the specified time has passed, we take out the meat, rinse it under water, and put it out in the open air to dry. Now we spread a clean cloth on the table, lay out the meat in rows, pull the cloth tightly and tie it. We place a board on the meat and a weight on it. We leave it in this state for 6 hours, then we change the fabric and keep it under pressure for another two hours. After this, we hang the pieces of meat and leave them in the air for 12 hours. The beef should be thoroughly dried. We wash the cumin seeds and crush them. Finely chop the garlic or pass it through a press. Mix garlic, red pepper and cumin in a bowl, add a small amount of water and stir. The consistency of the mixture should resemble liquid sour cream. Rub the dried meat with the resulting mixture, place it in rows in a container, and leave for 4 days. We repeat this procedure two or three more times, after which we hang the meat for 10 days. After the specified time, basturma can be served.

Recipe 4: Beef basturma

Beef basturma according to this recipe turns out very tasty! The meat is perfect for any feast and will be an excellent snack for alcoholic drinks. You can use any seasonings, but for this recipe you definitely need to add suneli hops.

Required ingredients:

• Beef pulp;
• Iodized salt;
• Sugar;
• Paprika;
• Khmeli-suneli;
• Cognac;
• Garlic;
• Pepper mixture;
• Coriander.

Cooking method:

Cut the meat into large layers, wash and dry. Prepare the marinade: mix 50 ml of cognac, one and a half tablespoons of coarse iodized salt, half a tablespoon of sugar, four tablespoons of paprika and two tablespoons of suneli hops. Place the meat in a pan, pour in the seasoning mixture, mix, thoroughly rubbing the marinade into the meat and place under pressure. Place the beef in the refrigerator for one day. The next day, take out the pan with the meat and drain the juice. We wash the meat itself in running water and dry it. Now let’s prepare a mixture of seasonings for deboning: finely chop the garlic (or take dried garlic), add the mixture with pepper, coriander and suneli hops. Roll the pieces of meat thoroughly in a mixture of spices. We hang the pieces of beef on hooks and leave them to dry for four days (if using an electric dryer). If the meat is dried in the usual way, the drying time increases to ten days. Beef basturma is ready.

Recipe 5: Chicken basturma

Usually basturma is made from beef, but contrary to popular belief, such an appetizer can also be made from chicken. Give free rein to your imagination, experiment with different spices and eventually find the perfect cooking option. Or you can use the ready-made recipe presented below.

Required ingredients:

• Half a kilo of chicken fillet;
• 3 tablespoons of salt;
• 3 spoons of sugar;
• 2 spoons of savory;
• 2 teaspoons coriander;
• Spoon of paprika;
• Red pepper.

Cooking method:

We wash the pieces of chicken fillet, remove the films from them, and dry the fillets with paper towels. In a bowl, mix salt and sugar and rub the resulting mixture onto the fillets. Place the chicken under a press and put it in the refrigerator for 3 days. After this time, take out the fillet, rinse it from salt, and dry it. Now we wrap the chicken in gauze, place it under pressure, and leave it for one day. Next, mix savory, coriander, paprika and red pepper. Add enough water to the spices to form a creamy mass. Dip the chicken pieces in the resulting mixture, hang them on a hook, and leave them in a cool place for 3 days. After this, we wrap the fillet again in gauze and hang it to dry for another two weeks.

Recipe 6: Homemade pork basturma

Basturma can also be made from pork. It turns out no less tasty than if the appetizer was made from beef.

Required ingredients:

• Pork tenderloin;
• Five tablespoons of brown sugar;
• Four tablespoons of coarse salt;
• Three spoons of savory;
• Coriander – teaspoon;
• Sumac - slightly smaller than coriander;
• Paprika;
• Garlic;
• Ground red pepper.

Cooking method:

Mix sugar in a bowl with salt. Thoroughly rub pieces of washed and dried tenderloin with this mixture. Place the tenderloin in a mold and refrigerate for 3 days. After this time, the meat should become denser and tougher. Now mix savory, coriander, sumac, paprika, ground garlic and red pepper. Add water to the seasonings and mix. The mass should turn out like thick sour cream, i.e., such that the mixture can be easily applied to the meat and distributed. We tie the tenderloin with a rope and roll it in spices. We hang the pork out in the open air and leave it for three days. Then we remove the pork, wrap it in gauze, tie it tightly and hang it out for two weeks.

To prepare basturma, it is best to take the meat of young animals - it can be tenderloin, fillet or a wide edge with a layer of fat. The meat can be cut into long strips or layers several centimeters thick. If basturma is prepared with wine, then take about a liter of the drink per kilogram of beef. The pieces of meat should be completely covered with wine. The fillet must be able to stand under pressure, so you need to put a board or plate on the meat, and place pressure on top. In this form, the meat is infused for 3 to 7 days. If the delicacy is prepared from chicken fillet, the wilting time is significantly reduced, since the chicken itself cooks faster than beef or pork.

News of show business.

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 over time they began to experiment with pork and chicken.

To put it simply, basturma is dried meat with spices. Let's start getting acquainted with this dish by preparing it according to the classic recipe.

What do we need?

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

How to cook?

1. Divide the carcass meat into several equal parts. 2 kg will yield 4 pieces.
2. Place the pieces in a bowl and cover completely with salt. This amount will take 1.5-2 packs of salt. Leave the meat in this state for 5 days in the refrigerator. Important: the meat must be turned over every day.
3. After 5 days, 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. Then wrap it in new cloth. In this form, put the meat under a press for another 3-4 days (you can use a bucket of water or a pan as a press).
5. Then take out the meat, make a hole in it, and insert a skewer through it. Attach wire to the edges of the skewer and hang to dry for 5 days. Cover with gauze for hygienic purposes.
6. The day before the end of the term, prepare the spices. We dilute chaman with water about 1.5 cups. Stir and add the remaining spices. Cover the mixture and place in the refrigerator.
7. Coat the meat completely with the spice mixture. For convenience, wet your hands in water. Afterwards 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 aroma than just dried.

What do we need?

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

Step by step recipe:

1. Prepare the brine: add 3 large tablespoons of salt to 1 liter of water.
2. Wash the meat and put it in a saucepan. Pour brine on top and let sit for 3 hours.
3. Remove the meat from the brine and dry well with towels.
4. Let's prepare the spice mixture. You can use mustard, pepper, garlic, suneli hops, and a mixture of peppers. Mix all this and rub the meat with the mixture.
5. Place the stuffed meat in parchment and wrap it tightly. Next, wrap it in foil.
6. Preheat the oven to maximum temperature. Place our well-wrapped meat in the hot oven. Leave 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 would be ideal to prepare it the night before and take it out in the morning.
8. After the required time has passed, 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 we need?

• Beef meat about 700 grams;
• 4 tablespoons salt;
• Sugar up to 5 tablespoons;
• Garlic 3 cloves;
• Favorite spices.

Preparation:

1. Place the meat under pressure until it visually turns into a sausage.
2. Rub salt and sugar thoroughly on all sides. Directly rub the grains into the meat. Place in the refrigerator for 3 days.
3. Mix your favorite spices separately in a container. Some people really like adding fenugreek to basturma. Dilute with water to a paste.
4. Generously coat the meat in spices and rub them in well.
5. If you need to cook urgently, then you can not let the dish dry out, but immediately put it in the slow cooker.
6. Place meat and garlic in a baking bag.
7. Set the stew mode and cook for 2 hours.
8. Take it out and let it cool completely!

Basturma with garlic

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

An unusual dish marinated in cognac

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

Let's take:

• Beef tenderloin about one and a half kilos;
• Salts;
• Favorite seasonings;
• Fenugreek (chaman);
• Cognac for diluting spices (as much as you need).

How to cook?

1. Wash the tenderloin thoroughly and dry it with a paper towel.
2. We make cuts on the meat and then generously rub it with salt. Let it get into the cuts too.
3. Place in the refrigerator for 2 days.
4. Then we take it out, wrap it in gauze and put it under a press. The meat will remain in this position for another two days. After this period, remove and let dry for a week.
5. After these days, we prepare spices for basurma. Pour all your favorite seasonings into cognac and stir until it becomes a paste.
6. Coat generously and refrigerate for a week
7. Afterwards, shake off the remaining spices and hang them to dry for another week.

Recipe with nutmeg

Nutmeg will add a spicy taste. This recipe is designed to be cooked in the dryer. If it is not there, use a hot oven that is turned off.

Ingredients:

• Meat up to 800 g;
• About half a kilo of salt;
• 6 peppercorns;
• 2 bay leaves;
• Cumin – 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 place the beef on top. Add peas and bay leaves there and roll well.
3. Place in the refrigerator for 12 hours. You can just overnight.
4. Take it out in the morning and wash it.
5. Rub with your favorite spices with the obligatory addition of nutmeg.
6. Place the resulting meat in the dryer for 8 hours. It should be cooked at a temperature of 40 C.

Beef basturma in Armenian style

Products:

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

Preparation:

1. Wash and dry the piece of meat thoroughly, and then prick it with a fork.
2. Sprinkle salt on all sides in a container and refrigerate for two days.
3. Then rinse the salt under the open tap for 15 minutes.
4. Dry, cover with a cloth and put under a press. It should stay like this 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, start preparing the rubdown mixture.
7. Dissolve all mixtures in warm water until a thick paste forms. The mixture should stand in the refrigerator for a day.
8. Then add pepper and garlic, stir and rub the meat with it.
9. Place in the refrigerator for 10 days.
10. Then remove and dry on a string for 4 days.
11. Slice thinly and serve.

Basturma is dried beef meat (see photo). For its production, as a rule, tenderloin is used. There are many different versions of how exactly this product appeared and who invented it, but the fact that it was a very long time ago is a fact. Most likely, this happened quite by accident when, taking a piece of meat with them, over time people discovered that it had changed and acquired a completely different taste and aroma. Basturma can be prepared at home or bought in a store. Many people love it for its original taste and unique, spicy aroma.

To prepare basturma, the meat is first soaked in a salt solution and then put under a press to remove excess moisture. After this, it is coated with spices (red and black pepper, garlic, fenugreek and cumin). After this, the meat is sent to a cool place, where it is dried until cooked.

How to select and store?

Since a large number of manufacturers are trying to save money by using low-quality ingredients, it is important to know the rules for choosing basturma:

In the refrigerator, basturma will remain fresh for six months.

It is not recommended to store basturma in plastic containers or in ordinary bags. For this, a fabric bag is best suited, which must be hung in a cool place with good ventilation. If all storage conditions for the product are met, the shelf life of basturma is exactly six months.

If you still had to put the product in the refrigerator, you need to wrap it in cling film (otherwise it will quickly absorb foreign odors) and consume it within a few days.

Beneficial features

The benefit of basturma lies in its composition, since due to production at low temperatures it retains a large amount of useful substances. It contains vitamin A, PP, C and group B, as well as important minerals, for example, potassium, calcium, sodium, etc. Basturma helps saturate the body with proteins and cope with fatigue and anemia. Thanks to the presence of spices, basturma has an antibacterial and anti-inflammatory effect. It can be used as a stimulant and antitumor agent.

Use in cooking

Basturma in cooking is an excellent independent product that is best combined with herbs. It can also be used to prepare salads and snacks.

Basturma is great as a snack with beer. You can eat it with boiled potatoes or make a very tasty and satisfying scrambled egg for breakfast.

In addition, basturma can act as a filling for pork medallions. The product is suitable for cutting for a holiday table. If you cut it up, it makes a great substitute for sausage.

Also, many chefs fry basturma shish kebab, which turns out to be very aromatic and tasty.

How to cook at home?

Making homemade bastrum is not easy, but the end result is worth it. To do this you need to take 5 kg of beef tenderloin. 50 g chili pepper, 350 g garlic, 0.5 tbsp. spoons of salt, 50 g of ground pepper, 100 g of paprika and 175 g of chaman. First, the meat must be salted for 2 days, and then kept under pressure for the same amount of time. The meat should be dried in a well-ventilated area for a week. Then the meat needs to be marinated for several days, which is prepared from all the spices listed and a small amount of water. Then the pieces must be coated with thick spices on all sides and left in a suspended state for another week.

Composition of the coating (what seasonings and spices are included)

The composition of the coating for basturma includes the following ingredients:

• boiled water;
• cumin (only one teaspoon is needed);
• chopped bay leaf (only half a teaspoon is needed);
• ground hot red pepper (approximately three hundred and fifty grams required);
• allspice and black pepper (one teaspoon each);
• chaman (about two hundred and fifty grams will be required);
• garlic (about two hundred grams will be needed).

To make the coating, you must first grind chaman (another name is fenugreek) to a powder state and pour it into an enamel-coated pan. Then gradually pour boiled water into it, stirring constantly so that no lumps form. The consistency of the mixture should resemble liquid sour cream. Set the mixture aside for about thirty minutes. After the specified time has passed, the mass should be squeezed out using a gauze pocket. Next, you need to pour in the remaining ingredients and stir well. After this, the basturma coating is placed in a container and the meat is rolled in it.

How to make alternative versions of basturma?

Basturma can be made not only from beef tenderloin. There are also alternative options for its preparation.

Below is a video on how to cook beef basturma at home.

Harm of basturma and contraindications

Basturma can cause harm if an individual intolerance to the product is detected. In addition, beef contains purine substances, which, when digested, turn into uric acid. It has the ability to accumulate in the body, which can lead to various problems, for example, osteochondrosis or gout.

It is also worth considering that basturma contains many spices, so it should not be consumed by people who have liver problems.

Due to the fact that when digesting the product, the pancreas is overstrained, you should not eat it if you have an ulcer or gastritis.

Salt, which is in cured meat, promotes fluid retention, which is undesirable for people who have kidney problems, hypertension or a tendency to edema.

Let's prepare a chic meat delicacy at home - beef basturma. Basturma is an exquisite delicacy of Turkish, Armenian, Azerbaijani, and Central Asian cuisines. In fact, this is the name for dried beef tenderloin, and it is also the name for marinated kebab, which is also made from beef. It is important to distinguish it from pastrami. In our case, there is no smoking process.

The recipe for its preparation is lengthy, but quite simple. We will describe the fastest way to make it, preserving the cooking traditions as much as possible.

Traditionally, basturma is prepared in fairly large pieces, about 6 cm thick. Moreover, the preparation takes quite a long time, up to four weeks or more, under conditions of aging at 8°C.

At home, basturma is dried in the refrigerator, which in turn serves as an excellent dryer. Of course, it’s better to have a “spare” refrigerator, because stationary ones usually don’t have enough space. Then the whole process under normal conditions will not be difficult at all. If there is no second refrigerator, use our simplified method.

In order to make beef basturma in a quick way, we prepare the meat in thinner strips. The cooking time is reduced significantly, and most importantly, a second refrigerator is not required for drying. Instant basturma at home boasts an excellent taste that every gourmet will appreciate. The taste of meat is much better than industrial (store-bought) preparation.

For a meat delicacy, we select fresh beef meat, tenderloin or fillet; you can also use a rump.

Then, we buy chaman from spice merchants. It is advisable not to replace it with ground cumin, although it will be just as tasty, but with it it will no longer be basturma.

Chaman, also known as fenugreek (lat. Trigonella) is a plant of the Legume family of the Moth subfamily (Faboideae). There are about 130 species in their genus. The most famous representatives of fenugreek are hay (Trigonella foenum-graecum) and blue (Trigonella caerulea).

You will also need: coarse rock salt (it is forbidden to use iodized salt!), sugar (brown unrefined cane sugar is preferable, but regular sugar is fine), red and black pepper, paprika, a little cumin and allspice to taste.

Well, now, how to make basturma - day one.

Wash the meat thoroughly and dry with paper towels. Cut into strips about 2 cm thick. We do this carefully, because this is not easy to do.

3 tablespoons salt;

2 tablespoons sugar;

1 teaspoon black pepper.

Meat must be salted dry. To do this, rub it with the pickling mixture.

Next, it should be laid so that the meat juice goes to the side and the meat remains dry. To do this, it is better to use a mesh (many even adapt to a metal colander with legs). We place it on a plate, place the meat on top, and the juice flows freely into the plate itself. If there is no suitable mesh in the house, you need to come up with your own design. It is important to achieve the result - maximum access to air for the meat.

Place the meat in the refrigerator for three days, in which it is usually +5-7°C. At the same time, we turn the meat at least twice a day, giving it full opportunity to “breathe.”

On the fourth day we will prepare the marinade with chaman.

For one kilogram of meat you will need:

1.5 tablespoons chaman;

2 tablespoons of a mixture of hot red pepper and paprika (1:1);

1 teaspoon black pepper;

1 tablespoon crushed garlic.

Before passing the garlic through a garlic press (you can grate it on a grater with small holes), the garlic should be thoroughly washed!

The marinade can be supplemented with a pinch of allspice and cumin if desired.

We dilute the chaman with boiled water (water temperature slightly above room temperature) until it looks like liquid sour cream. Stir in the remaining spices according to the recipe. Chaman gradually absorbs water and begins to swell and thicken. Add water again and stir thoroughly. We repeat the procedure until a jelly-like mass appears. The amount of marinade you get is quite large; it needs to be placed in the refrigerator for a day.

In total, the salting of the meat has already lasted four days; the thin slices have already been sufficiently salted and are ready for further marinating.

Day five.

We prepare a deep container, wash and dry thoroughly. We place our basturma in it, after covering it evenly with marinade. It takes more to marinate three days, during which the meat should be turned over so that the marinade adheres evenly from edge to edge.

Day eight.

We place our marinated slices on a baking sheet or tray and place them in a “draft” (an ordinary window sill can protrude here). We need to achieve a dry spice crust. As soon as one side is covered with this, turn the meat slices over to the other side and scroll until the meat is equally beautiful on all sides. Typically, this “drying” takes days. two.

We store the rest of the chaman in the refrigerator; you can envelop the meat with it several times to obtain a thicker crust.

When the crust of the required size is reached, remove the meat from the baking sheet and hang it like this. If the basturma has hardened (there is no need to wait until it becomes a stone) and the softness inside cannot be felt, then it is ready.

It is usually served at the table as thin sliced ​​meat, or placed on sandwiches. For a beautiful presentation, you need to cut at a large angle so that the slices are thin and oblong.

Beef basturma should be stored in a cool and preferably ventilated place. It would be great for her to remain suspended in a cool pantry or closet. For “apartment” housewives, there is only one option left - a refrigerator. It should be noted that dried meat does not like plastic bags, then its shelf life is reduced to a minimum. In good conditions (the desired temperature and ventilated room), the shelf life is from two months, but not more than six months.

To conclude the recipe for preparing beef quicksturma at home, I would like to offer two videos. The first one is from YouTube user “Everything for 100”.

And second, from “ADVENTURER AND TRAVEL” Armenian beef basturma. Cook with pleasure.

How to make basturma at home - a recipe for a delicious snack with spicy aromatic seasonings.

Ingredients:

• 700 g pork or beef tenderloin;
• 200 g mustard;
• 3 tsp ground black pepper;
• 2 tsp ground red pepper;
• 6 tsp hops-suneli;
• 4 tsp paprika;
• 6 cloves of garlic;
• 50-70 g salt.

Preparation:

Today I will tell you how to make basturma at home; in stores the prices for the delicacy are steep. My mother has been making this recipe for thirty years.

Basturma made from pork or beef tenderloin is an awesome appetizer, good for any occasion - for a holiday table, a buffet table, on a trip, or just for a get-together with friends. Only fresh meat will do. Take boneless pulp, pork or beef; the most delicious basturma comes from the tenderloin. Remove, if any, all films, veins and fatty layers, divide into pieces 30-35 cm long, 5-6 cm thick. Avoid sharp ends, they dry out faster.

Rub the meat pieces thickly with coarse table salt and leave in the refrigerator, covered, for 2-3 days. Turn the meat once or twice a day, and if liquid forms at the bottom of the dish, drain it.

After the specified time has passed, rinse the meat from salt under running water and dry on a paper towel. Properly salted meat has a uniform grayish-brown color. This time my piece was salted in 2.5 days.

To give the basturma a more aesthetic appearance, it is recommended to additionally put the meat under pressure for several hours, wrapped in a paper towel. With an even piece, I skip the stage with pressure; it doesn’t affect the taste in any way.

What spices are needed for basturma? The main seasoning for basturma is chaman, or otherwise fenugreek. It is sold on the market, but I usually make it with khmeli-suneli, chaman is part of this spice.

Of course, it is better to use homemade ones. Pass the garlic through a press or grate it on a fine grater. I give approximate proportions of spices, perhaps you will prefer others according to your taste. The paste should ultimately resemble thick sour cream and be easy to apply.

Coat the meat with a thick layer of prepared paste on all sides. It is convenient to carry out the procedure on a grill grate or, once you get the hang of it, on a canopy, hanging a piece with a thread or a wire hook. Then, hang the basturma for drying in a dry, well-ventilated place. Cooking time depends on humidity, ambient temperature and ranges from 7 to 20 days. We prepare basturma in the cold season and dry it in the kitchen at room temperature near the pipe of a heating boiler or radiator - after 7-8 days the meat can be eaten. In early autumn or late spring, it is allowed to hang basturma on the balcony or on the street, away from direct sunlight, at an optimal air temperature of +12 to +15°C. In the summer, in the heat, to be honest, we didn’t try to cook.