Homemade chicken breast basturma

Step-by-step preparation

Cooking time: 6 day

1. STEP 1

   

   How to make homemade basturma from chicken breast? Prepare all the indicated ingredients. I made basturma from half the ingredients. Use any spices, depending on your taste. I used a mixture of spices for chicken and turkey.

2. STEP 2

   

   Wash the chicken fillet well in running water, remove excess fat, films, veins and dry with a paper towel. Place a spoonful of salt at the bottom of the container in which the breast will be brined, place the fillet, and sprinkle the remaining salt on top. Place the breast in the refrigerator for 12 hours.

3. STEP 3

   

   After the specified time, remove the container with the breast. Rinse the breast under running cold water and dry again with a paper towel.

4. STEP 4

   

   Next, sprinkle the meat on all sides with dry spices. You need to add spices so that the entire breast is covered in spices.

5. STEP 5

   

   Take clean gauze, roll it in two layers, and twist the breast tightly. Tie with thread. You can first put the meat in the refrigerator for 12 hours, and then hang it to dry in a well-ventilated room with a low temperature for 2 - 5 days. But I immediately hung the basturma on an uninsulated balcony. These days the temperature outside was low and it was cool on the balcony (no higher than 10 degrees). Be sure to ensure that the meat is not exposed to direct sunlight.

6. STEP 6

   

   You can try dried chicken breast on the 2nd day. Mine waited in the wings for five days. Chicken breast basturma at home is perfect as a breakfast cut or an appetizer for beer and wine. Store in the refrigerator. Bon appetit!

Comments on the recipe

Valeria

05.09.2023

5

I’ll offer another option - dried chicken. Great snack!

Natalia M

05.09.2023

4.7

Recently I dried chicken breast and my husband asked me to make more, he really loves such delicious things) This time I made homemade basturma from chicken breast. To do this, I first salted the breast in a mixture of nitrite salt and regular non-iodized salt. It took me longer to salt, about 15 hours, but I didn’t soak it, I just washed off all the salt and dried it. For the topping I used a lot of smoked paprika, hot red pepper, garlic powder and a pinch of curry. I like it when there are a lot of aromatic spices, because the breast itself is neutral in taste. It lay there for three days in the basement near the window, but couldn’t keep it longer, it was too hot in the summer. I noticed that after salting, the meat became tougher and acquired a darker color. And after drying in paprika, it took on even more rich color. Basturma is easily cut into slices, the meat is dense and transparent when exposed to light. The taste of this meat is very bright, rich, spicy! We really enjoyed! I recommend!