Ingredients:
- a) pork tenderloin - 2 pcs.,
- b) salt - 1-1.5 kg.
Basturma is prepared within 17 days:
1. Clean the tenderloin from possible films.
2. Place a layer of salt on the bottom of a suitable sized vessel and place the meat on it.
3. Cover it with salt on all sides, carefully checking all protruding edges - everything should be covered with a white preservative, which can take up to 1.5 kg. You shouldn’t be afraid to over-salt the basturma - the meat will take the required amount of salt in any case, so it’s better to put more of it than not enough.
4. Close the container and forget about it for 3 days, leaving it in the refrigerator. After this period, the salt will draw out all the moisture from the meat.
5. Rinse the workpieces under running water.
6. Next, leave the tenderloin immersed in water for 3 hours. Changing the water every hour will help remove excess salt.
7.Dry the meat with napkins or a towel. Prepare spices for coating - dry garlic, paprika, red pepper, cilantro. Take 1.5 teaspoons of all seasonings.
8. For convenience, transfer the spices into a bag and place the tenderloin in it. Tie the bag and shake several times.
9. Place the workpiece diagonally on a prepared non-woven or cotton napkin.
10. Swaddle the tenderloin as tightly as possible, giving it an even, elongated shape.
11. For reliability, wrap the cocoon with rope or thick thread. Insert a hook from the end to hang the basturma in the refrigerator (for example, on the door shelf). The workpiece should hang in free space, nothing should touch it. In this form, the meat will dry for 14 days.
Cut the basturma into thin diagonal slices. For a holiday table or a quick snack, this is an irreplaceable and inexpensive product. Store the dried meat in the same napkin, but without a hook, but simply on the refrigerator shelf.
Try it, bon appetit!
