Pork basturma

Step-by-step preparation

Cooking time: 14 day

1. STEP 1

   

   How to make basturma from pork? Prepare the ingredients for its preparation. Pork tenderloin is best suited for basturma - long longitudinal pieces, they are very soft and tender. Take non-iodized salt, it can give the meat a unique taste. If you can’t find fenugreek, then take a mixture of spices that contain it. I took hops-suneli - it contains shambhala, as fenugreek is also called.

2. STEP 2

   

   Wash the meat thoroughly and dry with paper towels. Excess moisture will prevent the meat from drying. Place the tenderloin in a bowl or container. Add salt. There will be a lot of it, so it is necessary that the meat is properly salted. This will help prevent the meat from spoiling during the drying process. Since the meat is not heat-treated, salt acts as a preservative.

3. STEP 3

   

   Cover the bowl of meat with cling film and refrigerate for three days.

4. STEP 4

   

   The meat will release juice; it must be drained periodically.

5. STEP 5

   

   After 3 days, remove the meat from the refrigerator and rinse thoroughly to remove salt.

6. STEP 6

   

   Pour cold boiled water over the meat for half an hour. This will remove excess salt from the meat.

7. STEP 7

   

   Then remove the meat from the water and dry thoroughly with paper towels.

8. STEP 8

   

   Take a clean piece of gauze or a thin cotton napkin. Wrap a piece of meat in it. Make a loop out of twine by tying the top of the bundle. Hang the meat to dry overnight in a well-ventilated area. A closed balcony is perfect at home.

9. STEP 9

   

   After a day, remove the meat. Prepare the spices. To do this, pour them into one cup and fill with a small amount of clean water so that you get a paste consistency. Mix the spices well.

10. STEP 10

    

    Unwrap the meat. Coat it on all sides with the resulting paste.

11. STEP 11

    

    Wrap the meat in cheesecloth again. Tie twine on top.

12. STEP 12

    

    Hang the meat to dry in its original place for about two weeks. Look at his condition. My piece lasted a week - it was small and thin, longer drying would have completely dried it out. Larger pieces will need more time. Free the finished basturma from the fabric and, if necessary, shake off excess spices. Well-cured meat can be sliced ​​very thinly, it is much tastier. Basturma can be stored without refrigeration for an unlimited time.

Comments on the recipe

Julia

09.11.2023

4.5

The recipe is wonderful, but my family loves it a little differently. And here is the recipe, by the way

lana

09.11.2023

4.7

Great recipe. Thank you.