Due to the high cost of the product, not everyone can afford to enjoy aromatic jerky - basturma. But the price is not a reason to refuse delicacy, because beef basturma can be easily and simply cooked at home.
The process is not complicated, but lengthy, so be patient. And believe me: the result will be worth your expectations.
Beef basturma at home - general principles of preparation
Basturma is made from fresh sirloin meat by salting and drying. The beef is thoroughly washed, cut off excess fat, remove films, skins and thoroughly dried. Rubbed a piece of salt, left for some time to salted, crushing oppression.
Then the drying process begins: a thick mass is made from a mixture of water and all kinds of spices, into which a prepared piece of beef is laid. Mostly they use paprika, savory, hot ground pepper, coriander, suneli hops, often wine or cognac are added to brine instead of or together with water. Salted beef is rolled in the finished mixture and sent to dry in fresh air or in the refrigerator - it depends on the recipe.
1. Beef basturma at home: a classic recipe
Ingredients:
• beef tenderloin - 1 kg;
• 5 cloves of garlic;
• fenugreek dry - 30 g;
• sea salt - 10 g;
• sugar - 5 g;
• hot pepper - 5 g;
• 3 bay leaves;
• coriander in grains - 10 g;
• cloves - 5 g;
• juniper berries - 6 pcs.
Cooking method:
1. Cut the prepared tenderloin into two parts.
2. Rub with sea salt mixed with sugar.
3. Wrap the meat in cheesecloth and leave it to be nourished in a cup for 6 hours.
4. After 6 hours we put a cup of meat in the refrigerator, but for 12 hours. During this time, periodically turn a piece of meat from one side to the other.
5. After all the specified time, we take the meat out of the refrigerator, rinse, dry.
6. Again we wrap the tenderloin in clean gauze, tighten it tightly with ropes, put it in a deep cup under heaviness and leave it for 24 hours.
7. Grind the garlic, mix it with dry fenugreek, pepper, bay leaf, coriander, cloves and juniper fruits.
8. Add a little water to this mixture, mix thoroughly (the mixture should be like thick sour cream).
9. Free the meat from gauze, roll it with the prepared deboning and leave it for 3 hours.
10. Bone again and let it feed for 3 hours. Repeat the procedure with a deboning 3 more times.
11. After the last time we hang pieces of meat on the ropes and leave to dry in the open air for 10 days.
12. After 10 days, the basturma is ready to eat, we cut it into portioned slices and serve it with fresh vegetables.
2. Beef basturma at home, marinated in cognac
Ingredients:
• beef fillet - 1.5 kg;
• salt - 10 g;
• various spices - 50 g;
• dry fenugreek - 30 g;
• cognac - 200 ml.
Cooking method:
1. The washed piece of beef is slightly cut with a knife.
2. Rub well with salt so that the salt penetrates into the incisions.
3. Put in a cup and refrigerate for 48 hours.
4. At the end of this time we take out the meat, wrap with gauze and put it in the refrigerator again for 48 hours.
5. We take out the meat from the refrigerator, remove the cheesecloth, hang it on special hooks and dry it in the open air for 5 days.
6. While the meat is dried, we do the boning on cognac: mix the spices with fenugreek, fill it all with cognac, stir until a homogeneous thick mass.
7. We smear the slightly withered meat with the brandy mixture, put it in the refrigerator for 5-7 days.
8. A week later, we remove the meat from the refrigerator, free it from the marinade, wrap it in a small cloth and dry it for 5 days in the open air.
9. Cut the dried dried basturma into pieces, put it on a plate, decorate with parsley or dill leaves.
3. Beef basturma at home in Armenian
Ingredients:
• boneless beef - 800 g;
• 5 cloves of garlic;
• salt - 30 g;
• saltpeter - 50 g;
• hot pepper - 1 teaspoon;
• caraway seeds - 50 g.
Cooking method:
1. Beef is washed, dried in a paper towel, cut into small pieces 6 cm thick, 10 cm wide and 30 cm long.
2. Lay the pieces in a wide cup, sprinkle with salt and nitrate. Mix thoroughly so that all the pieces fall off completely.
3. Close the cup with meat with a towel and leave for 3 days. After this time, mix everything and again leave for 3 days.
4. We take out the meat, rinse and dry in the fresh air.
5. Wrap the dried pieces in a cloth, tightly knotted with a rope, put in a bowl under heaviness and again left for 6 hours.
6. After 6 hours, we change the rag and leave it for another 2 hours.
7. We release the meat from a rag, hang the pieces on special hooks and weaken in air for 12 hours.
8. Meanwhile, wash caraway seeds, chop, mix it with chopped garlic, hot pepper.
9. Pour all the spices with a small amount of water, mix well until a thick mass.
10. Each dried piece is dipped in the prepared mass, put in a bowl and let it be consumed for 4 days. After 4 days, roll again in the mixture and leave for 4 days, and so repeat three times.
11. Hang the fully pickled pieces on hooks and dry for 2 weeks.
12. Cut the prepared basturma into pieces and serve it as a snack.
4. Beef basturma at home, marinated in red wine
Ingredients:
• beef pulp - 1 kg.
For marinade:
• dry red wine - 1 bottle;
• salt - 0.5 kg;
• hot pepper - 20 g;
• dry fenugreek - 20 g;
• dried chopped pomegranate - 20 g;
• walnut grass - 15 g;
• garlic - 5 cloves.
For coating:
• dry red wine - 250 ml;
• salt - 30 g;
• fenugreek - 30 g;
• dry ground pomegranate - 20 g;
• red pepper - 10 g;
• flour - 3 cups.
Cooking method:
1. Prepare the marinade: pour dry red wine into a metal container, add garlic, fenugreek, chopped pomegranate and walnut grass to it.
2. In the finished marinade, put the meat under the press, leave for 1 week. Once or twice a day, we turn the meat from side to side.
3. Put the meat on a special wire rack to stew the marinade.
4. We prepare the batter, like on pancakes: pour red wine into a cup, add salt, spices, flour, mix everything thoroughly.
5. Dip the meat in the cooked dough and roll in dry spices from fenugreek, dried pomegranate, hot pepper and salt.
6. We hang a piece of meat on a hook and weaken it in the open air for 2-3 weeks.
7. Ready-made basturma should somewhat resemble raw-smoked sausage.
8. When serving, cut the basturma into small pieces, put on a plate together with green basil and cilantro.
5. Beef basturma at home in a spicy marinade with sugar
Ingredients:
• meat of young beef - 700 g;
• coarse salt - 30 g;
• sugar - 350 g.
Coating:
• fenugreek seeds - 45 g;
• hot pepper - half a teaspoon;
• garlic - 2 cloves;
• coriander in seeds - 15 g;
• pepper peas - 5 pcs.;
• seasoning cumin (zira) - 15 g;
• paprika - 10 g.
Cooking method:
1. We wash the beef, dry it, rub it with sugar (it is imperative that the meat be without extra veins).
2. Put the meat grated with sugar in a deep plastic cup, send it to the refrigerator for half a day.
3. Drain the resulting juice from the meat.
4. We take out the beef from the refrigerator, rub it with salt and again send it to the refrigerator for 36 hours. Every half hour, turn the meat over and drain the resulting juice.
5. Prepare the chaman: pour 250 ml of water into the pan, put the bay leaf, cloves there, put on a small fire, boil. After boiling, remove from heat, close the lid and let it brew.
6. Filter the infused broth, add chopped fenugreek seeds, coriander, peppercorns, paprika to it, mix thoroughly, pour a little cognac, close the lid and insist 1 day.
7. The meat is pulled out of the marinade, coated with a chaman.
8. Wrap the meat coated in the chaman in gauze, together with the remains of the chaman, tie it tightly with a thread.
9. We hang it directly in gauze on a hook and leave it to dry for 15 days.
10. Readiness of meat is determined by its external color and hardness. If the meat became darker and hardened, then the basturma is ready.
11. Cut into portions, put on a plate and put on the table, like a snack.
6. Beef basturma at home: an easy recipe
Ingredients:
• beef meat without bones and veins - 600 g;
• sea salt or regular coarse grinding - 150 g;
• ground black pepper - 40 g;
• seasoning for meat - 30 g.
Cooking method:
1. My meat, cut off all the veins, dry a piece with paper napkins.
2. Rub the beef with salt, leave it to be fed for 2 days.
3. Wrap a salty piece of meat in paper towels to dry.
4. Put the dried meat on cheesecloth, sprinkle with seasoning for meat, wrap it well, tie the ends tightly with a rope. Leave for another 2 days.
5. Finely chop the prepared basturma and serve it as a snack.
Beef basturma at home - tricks and tips
• Do not use bony meat for cooking: only fillet, tenderloin or edge with a very thin layer of fat.
• For better curing, cut the meat into layers a few centimeters thick.
• To make the meat salted and soaked in spices, do not forget to spread the beef under oppression.
• The room where the meat will be dried should not be on the sunny side in a well-blown place.
• Using all of the above recipes, you can also cook basturma from pork, chicken, turkey. For poultry, reduce the time of salting and drying by about 1.5 times.
