Homemade chicken basturma

Step-by-step preparation

Cooking time: 7 day

1. STEP 1

   

   Wash and dry the fillets. Skinless, bone-in chicken breast is also suitable for this recipe.

2. STEP 2

   

   Trim the excess so that the pieces are beautiful.

3. STEP 3

   

   Pour some salt into the container.

4. STEP 4

   

   Place the meat on the salt and sprinkle with salt. If necessary, make several layers.

5. STEP 5

   

   It is important that the meat is completely covered with salt and does not touch the walls of the container. Make sure it stays that way.

6. STEP 6

   

   Cover the container and refrigerate overnight.

7. STEP 7

   

   After a day, the meat will be salted, and the salt will absorb the meat juices.

8. STEP 8

   

   The salt can be thrown away.

9. STEP 9

   

   Rinse and dry the meat.

10. STEP 10

    

    Prepare all the necessary spices. You can add or remove anything to your liking.

11. STEP 11

    

    Place all spices in one bowl.

12. STEP 12

    

    Mix the spices well until smooth.

13. STEP 13

    

    Place chicken and spices in bag and shake well.

14. STEP 14

    

    The chicken will be coated with a thin layer of spices on all sides. Now dry the meat at room temperature for about a week, turning it occasionally. You can wrap it in gauze and hang it.

15. STEP 15

    

    After a week, the chicken basturma is ready.

16. STEP 16

    

    Cut it and try it.

Comments on the recipe

Ira

01.10.2023

4.7

Foster, this beer yum is great!!! And everything is elementary and easy to do! Thanks for the recipe!

Love

01.10.2023

4.9

I prepared basturma according to this recipe, but it tasted very salty.

Ella

01.10.2023

5

I also salt it like this for 12 hours, but then when I wash the meat well, I leave it in cold water for about 15 minutes. Then, for piquancy, I add a little dry mustard or French mustard (which is grains) and leave it in the refrigerator for 12 hours under light pressure so that the meat is well saturated with spices. Then I hang it on hooks, lay it down with a newspaper (fat drips there) and they dry out. three days. I tried to dry it for a week, but it dried out a lot and ran off with fat. My family prefers the three-day one. By the way, you can do it for future use. Wrap in baking paper, then in a plastic bag and in the freezer. Bon appetit, everyone.