Products based on 1.5 kg of meat:
- - pork tenderloin;
- - tomato paste – 200g. (good quality);
- - garlic – 1 pc. (large head);
- - salt – 1 glass;
- - flour – 2 tbsp. with a slide;
- - a set of spices for basturma – 3 tbsp;
- - chaman – 1 tbsp. with a slide;
- - hops - suneli - 0.5 cups.
Making the most delicious basturma
Prepare the meat. Remove veins and excess fat. Give the piece the correct shape so that the finished cut looks neat.
Rub the meat generously with salt. Pour more salt into the bottom of a deep container, place the prepared piece of meat on top, and place in the refrigerator for a day.
After 24 hours, remove the meat from the salt and rinse it well under running water. Leave in clean water for 2 hours, every 30 minutes you need to pour out the water and fill it with fresh water. At this point, the meat should be tasted for salt. If necessary, leave in water for another half hour. At this time, we prepare all the spices and other ingredients for testing.
Squeeze the garlic through a press and add it to the tomato paste. Mix well. Add chaman, flour, spices for basturma. Mix.
Khmeli-suneli were prepared in a separate container.
To break in the meat quickly and accurately, you need to immediately do a double break-in. To do this, place the meat along the edge of a wide board, pour hops - suneli, and half the prepared amount next to it. Using a spoon or hand, take the tomato-garlic mixture and generously spread the meat on top and along the edges.
With a quick movement, turn the meat over onto the hops - suneli. In this way, the tomato is not smeared all over the board, but is immediately fixed with the herbs hops - suneli.
Spread the remaining tomato mixture over all the meat and cover it with hops - suneli. This is how they quickly and carefully wrapped the meat.
Having stepped back a couple of centimeters from the edge, we make a hole in the meat with a knife and put on a hook. We hang the future basturma in a well-ventilated room or in the kitchen under a hood. After a couple of days we try running it in, it should thicken, but not dry out. Another two or three days and the basturma is ready. This is how it looks in cross section. We wrap the meat in food paper and store it in the refrigerator.
This is how you can very easily prepare bright, beautiful, aromatic and tasty basturma at home. It will look decent on the holiday table.Guests will appreciate her taste and, of course, the efforts of the hostess.
Try cooking it once, and you will never want to buy basturma at the market again.
