Basturma has long gained popularity among lovers of meat delicacies. Usually you buy basturma in a store or at the market, but it can easily be prepared at home, although it will take some time. There are several ways to prepare this dish, one of them is by dry salting in a refrigerator with a know-frost system. Thanks to the circulating cold air, the meat does not spoil and dries evenly. Pork basturma prepared according to this recipe turns out very tasty and, most importantly, of high quality.
Ingredients:
- - pork – 300 – 400 g;
- - salt – 1 tbsp. l. (with a slide);
- - Italian herbs – 0.5 tsp;
- - hops-suneli – 0.5 tsp;
- - paprika – 0.5 tsp;
- - seasoning for pork – 0.5 tsp.
Preparing basturma in the refrigerator:
1. To prepare basturma, it is advisable to choose a lean piece of pork, without veins and hymen. Tenderloin or sirloin is perfect. Rinse the meat under water and dry.
2. Then carefully add salt on all sides.
3. Roll up the salted piece of meat and place it in a bag, which we pack tightly and tie.We put the package with the future basturma in the refrigerator for a day (it makes no sense to keep it longer, since then the basturma will be very salty). During this time, the meat is well salted.
4. After a day, take the meat out of the bag and coat the pork with spices on all sides one by one.
5. Place sushi chopsticks parallel to the plate (try to choose a plate such that air circulates well under the chopsticks).
6. Place the meat coated in spices on sticks and place it in the refrigerator (necessarily with the No Frost system!) on a shelf with ventilated air. Every two days we turn the basturma over. It will take 2-3 weeks to prepare basturma. The readiness of the meat can be judged by the reduction in the size of the piece.
7. Cut the finished basturma into thin pieces (it should not be raw inside) and serve. Pork basturma should be stored in the refrigerator for no more than a month. Bon appetit!
