Ingredients
For 7 pcs. chicken basturma:
- fillet - 7 pcs.,
- salt - 1-1.5 kg.
Spices:
- hot pepper - 5 g,
- paprika - 15 g,
- coriander - 15 g,
- garlic - 1 head.
Cooking basturma
All preparation will take up to 14 days:
1. Cut off the small fillet. From the side of the narrow edge, cut off the tip, trimming the end to size.
2. Cut the thinner edge with a sharp knife, forming a kind of pocket.
3. Fill it with cut-off fragments - a small fillet and a narrow tip, and push the chicken fat dangling outside into the middle.
4. Squeezing the workpiece with your hands, give it a rectangular shape. Try to tighten the incision site a little.
5. Cover the bottom of the mold with 5 mm of salt. Place the blocks without pressing them against each other and leaving space up to the walls of the mold.
6. Sprinkle salt all over the top, including all the spaces. You can place the meat in 2 rows. The main thing is that all free space is filled with a salty preservative (salt).Place the container in the refrigerator, closing it tightly with a lid.
7. After 14 hours, rinse the meat cubes to remove salt and leave to dry in a colander for an hour.
8. Additionally, blot the pieces with a towel.
9. Coat all preparations with crushed garlic on all sides.
10. For convenience, put the spices in a bag and, putting one piece of meat in there, roll them thoroughly in the seasonings.
11. Prepare all the blocks in this way.
12. Wrap each piece tightly in gauze.
13. To be secure, tie a thread on top and insert a hook from the side of the pocket (it can be replaced with a paper clip).
14. Hang all gauze cocoons in the refrigerator, leaving them there for 12-14 days. The longer the blanks are dried, the drier the basturma will turn out.
The finished rectangular block of basturma holds its shape perfectly, all the small parts are securely pressed, forming a monolithic piece. This jerky can be sliced very thinly. Try it, bon appetit!
