Basturma at home. Homemade basturma Recipes for homemade basturma

A term that different peoples of the Caucasus apply to completely different types of meat. In Azerbaijan, this is the name of raw meat pre-marinated with onions and smecia before frying barbecue from it. In Armenia, this is called ... ... Culinary Dictionary

basturma- pastrami Dictionary of Russian synonyms. basturma n., number of synonyms: 4 tenderloin (14) food ... Synonym dictionary

Basturma- and. A dish of coarsely chopped pieces of meat marinated with spices and then fried. Explanatory Dictionary of Ephraim. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova

basturma- s, pl. no, w. (… Dictionary of foreign words of the Russian language

basturma- s; and. [Turk. bastyrma]. In Central Asia and Transcaucasia: a dish of coarsely chopped pieces of meat marinated with spices, and then fried ... encyclopedic Dictionary

basturma- the name of the female family ... Spelling Dictionary of Ukrainian Movies

basturma- basturm a, s ... Russian spelling dictionary

basturma- (1 w) ... Spelling Dictionary of the Russian Language

Books

• , P. N. Malitikov. Within the pages of the book you will find the most best recipes oriental dishes. Traditional pilaf with lamb, tasty and healthy couscous, spicy basturma, hearty manti and samsa, rich shurpa, ... Buy for 204 rubles
• Cooking of the East. Dishes for every day and masterpieces for real gourmets, Malitikov P. N. On the pages of the book you will find the best recipes for oriental dishes. Traditional pilaf with lamb, tasty and healthy couscous, spicy basturma, hearty manti and samsa, rich shurpa,…

It is considered a meat delicacy, although this appetizer is not for everyone. If you briefly describe the process of making basturma at home, then this is salting meat in a spicy marinade, rolling it in spices and drying - all stages take 2-4 weeks and require not only skill, but also patience. Basturma is added to scrambled eggs and omelettes, to salads and lavash fillings. And sometimes it is simply served on the table as a meat appetizer, and it is incredibly tasty!

History and modernity

Basturma was first prepared according to a special recipe with spices and fragrant herbs in Turkey and Armenia. But the semblance of such meat appeared in the era of Genghis Khan, then the nomadic Turkic tribes ate mainly dried horse meat. Such meat had a long shelf life and was nutritious. It was prepared quite simply - pieces of horse meat were thickly sprinkled with salt on all sides and placed in canvas bags, which, in turn, were attached under the saddle of the horse.

It was in demand not only among nomads, but also among sailors, cattle breeders and hunters - for everyone for whom the long shelf life of provisions was important.

The best meat for basturma

What kind of meat basturma is the most delicious? Gourmets believe that it is made from beef, but in practice this appetizer can even be made from chicken and pork, the main thing is to carefully cut off all the fat, otherwise the basturma will become too hard. If you're using chicken, choose the breast. However, chicken basturma tastes like dried fish so don't be surprised!

The ideal meat for basturma is fresh red beef, but by no means frozen. It should be without films, streaks and fat, it is best if it is the flesh of the back of the thigh or the flesh of the back, that is, the fillet. If there are small streaks on the back, then it's not scary.

Take 1.5 kg of beef, rinse it well, remove all excess (films and fat), dry the meat with a paper towel, and then cut it into pieces weighing no more than 0.5-0.7 kg and about 4 cm wide, otherwise the meat will not salt. So, from this amount of meat you will get 3 pieces for cooking basturma.

The magical power of salt

Put the pieces of meat in a bowl with salt, sprinkle it with salt on top too. You will need a pack of salt or more. Do not feel sorry for her - all the same, only what is needed will be absorbed. The meat must be completely covered with salt! Place the container in the refrigerator for three days and periodically turn the meat over, draining the juice that stands out. Do not leave the juice in the bowl, otherwise the meat will turn out too salty. At the end of salting, the salt will become wet, as it will draw all the juices out of the meat. Some Eastern cooks do this three times, completely scraping off the old salt and covering the meat with new salt. In other words, this stage can last up to three days.

Rinse the salted meat well under running water and pat dry with paper towels. It will become denser and darker, because there will be almost no moisture left in it. If you have salted the meat, soak it for three hours in cold water, remembering to change the water every hour.

under pressure

The meat was salted, it remains to make it beautiful, that is, to give it a shape. Wrap the pieces in a clean cotton cloth and place something heavy on top - a weight, bricks, or a huge bottle of water, for example. Basturma should be under pressure for a day, moreover, in the cold. When the fabric becomes damp, change it. By the way, this stage is not necessary in the process of cooking basturma at home - at least some cooks do without meat pressing, which does not affect the quality of the final product.

Now we need to dry the basturma. Pierce each piece of meat in the corner with an awl and thread either a plastic tie or stainless steel metal wire through the hole. You can pierce the meat with wooden skewers and hang it on a metal wire. Pieces of meat should hang indoors at room temperature for about three days. Room temperature is 15-25 ° C, it all depends on individual conditions, climate and weather. In some manuals, you can find recommendations to dry meat at a temperature of 8-10 ° C and avoid drafts, while in others, on the contrary, drafts are recommended. But everyone is unanimous that direct sunlight should not fall on the meat, otherwise the basturma will be covered with a thin and not very appetizing crust. You can dry the meat even on the balcony, if it is not very cold there.

Aroma of spices

It's time to prepare the mixture for coating by mixing spices for basturma. This mixture should contain 0.5 cups of ground chaman (it is also called fenugreek and shamballa seeds), 3 tbsp. l. ground paprika, cumin, coriander and ground chili pepper. In other recipes, chili basturma is sometimes replaced with Georgian adjika, and garlic, ground bay leaves, mustard, cloves and juniper are also put in a mixture of seasonings, a little sugar can be added for piquancy.

Pour boiled or bottled water at room temperature into the spice mixture, stirring constantly and rubbing the aromatic mass. You should get something that looks like thick sour cream, for this you will need about 1.5-2 cups of water. If you want to get a more interesting taste of basturma, use cognac or wine instead of water. You can beat the mass in a blender until a smooth and homogeneous consistency.

Finishing touch

Now coat the pieces of meat with a mixture of spices and hang to dry again. When the spicy crust dries, you can apply a second layer of seasonings to make the basturma more tasty and piquant. If you find a crack on the crust, moisten it with water and smooth it out - until the basturma is completely dry, this is quite possible. Let the meat dry for about 3-5 more days, although it all depends on the air temperature, humidity in the room and the thickness of the meat.

Squeeze the basturma - if it resembles sausage in elasticity, then it seems that you can be congratulated on the end of cooking the meat delicacy. Now you know how to dry basturmui and you can improve your skills. As you can see, nothing complicated!

Like the apple of an eye

How to store homemade basturma so that it does not dry out and retains its taste and aroma? After the basturma has dried sufficiently, wrap it in cling film and keep it in the refrigerator for 3 days. This exquisite delicacy will finally ripen, moisture will be distributed inside the meat, its texture will become more elastic, and the taste will become deeper and richer. Actually, you can store basturma for three to six months. Sometimes it is advised to keep this product in vacuum packaging, which is quite justified. Armenians store basturma wrapped in a damp cloth, periodically moistening, because there were not always refrigerators for storing perishable products. There is another way - to hang pieces of meat in a well-ventilated area, but not everyone has this opportunity.

Properly cooked basturma under a crust of spices hides tender meat with a spicy or piquant taste. Serve it as meat snack to good wine and enjoy this exquisite combination!

The history of origin begins several centuries ago, in the era of the Ottoman Empire. Basturma is endless steppes, the measured clatter of hooves, the scorching sun. In other words, this is the food of real men, warriors and protectors. Cooking meat is not difficult, but it takes time and patience. The main stages: salting, aging in spices, press, final drying. On the cut, the finished slices are distinguished by a uniform dark color, lack of moisture and a dense structure.

The five most commonly used ingredients in recipes are:

The thinnest, transparent slices are served cold as a separate snack, as well as in combination with vegetables, herbs, bread, sauces, and low-alcohol drinks. An exquisite gourmet dish or nomads' means of survival? It is impossible to answer this question unambiguously. Dried horse meat in ancient times has become indispensable for long trips. It was well preserved in the heat, saved from hunger. Modern basturma recipes are very diverse in terms of cooking technology and composition of ingredients. Beef, pork, lamb and even chicken and fish are used as the basis. Paprika, coriander, cumin, cumin, nutmeg and others were added to the spices. The meat delicacy has turned into a delicacy, the taste of which, once tasted, cannot be forgotten.

Home basturma - general principles cooking

Basturma is a dish of Armenian, and according to other sources, Turkish cuisine. Basturma is nothing more than fragrant dried meat, for the preparation of which various spices and seasonings are used. Basturma is cut into thin slices and served as a cold appetizer. Basturma is a delicacy, and the prices for it in stores "bite". Why spend money on buying such an expensive treat when it can be easily prepared at home? There is nothing difficult in this, but you will have to stock up on a sufficient amount of time. On average, the preparation time for basturma is from two to four weeks.

Basturma is prepared by salting and drying. For such purposes, it is better to use the meat of young animals. Most often, basturma is made from beef, but you can also take pork, lamb, horse meat, and even chicken. From spices, red ground pepper, savory, suneli hops, garlic, paprika and coriander are usually taken. All spices are mixed in a bowl and then diluted with water (you can also use a little cognac or wine). The mass should be similar in thickness to sour cream. Salted pieces of meat are rolled in this mixture and withered for two to three weeks.

Homemade basturma - preparing food and dishes

From the kitchen inventory you will need a bowl or pan for marinade and cooking a mixture of spices, a meat dish and a cutting board. Among other things, you need to prepare a heavy load (oppression), hooks for hanging, a dense thread for winding and clean gauze.

The preparation of basturma begins with the processing of meat: we wash the fillet, cut off all that is superfluous (films, skins, fat), dry the meat with paper napkins. Then the meat is rubbed with a mixture of salt and sugar and left to salt. Then the process of preparing basturma begins. To do this, you need to make a mixture of the spices used with the addition of water, cognac or wine. The mass in density should resemble sour cream.

Homemade basturma recipes:

Recipe 1: Homemade basturma

Homemade basturma is usually made from beef. Thick pieces of meat are withered in the refrigerator, the aging time is several weeks. Long, but what a result!

Required Ingredients:

• Beef tenderloin;
• Garlic;
• Fenugreek;
• sea ​​salt;
• Sugar;
• ground chili pepper;
• Lavrushka (ground);
• Coriander grains;
• juniper berry;
• Carnation.

Cooking method:

We take the beef tenderloin, wash it, cut it in half. Mix coarse sea salt with two teaspoons of sugar. In this mixture, roll the meat abundantly, wrap in gauze, leave for 6 hours at room temperature. Then we send the beef to the refrigerator. Leave for 12 hours, after which the meat turns over and stand for another 12 hours. After the specified time, we take out the beef, rinse it from salt, dry it with paper towels. Let dry at room temperature. Again we wrap the beef with gauze, tighten it tightly with ropes. We put a load on top, leave it for one day. Now we prepare the deboning: we pass the garlic through a press, mix with chaman (fenugreek), chili pepper, ground lavrushka, coriander seeds, cloves and juniper berries. Dilute this mixture in cold water, mix. The deboning should turn out like thick sour cream. The mixture should come out so that it is enough for both pieces of meat. Roll the meat in this mixture, leave for 3 hours in the open air (at room temperature), repeat this operation two more times. After the last deboning, we hang the beef in a draft, leave it to dry for 2 weeks. After this time, homemade basturma will be ready. The meat can be cut into pieces and served at the table.

Recipe 2: Homemade basturma with cognac

Why buy expensive basturma from the store when you can easily make it at home? Preparing, of course, for a long time, but it's worth it! To prepare basturma according to this recipe, you will need any spices and cognac.

Required Ingredients:

• One and a half kilograms of meat;
• Salt;
• Any condiments;
• Chaman;
• Cognac (you can take wine).

Cooking method:

We wash a piece of meat (you can take pork or beef tenderloin), make cuts with a knife. Rub generously with salt so that it gets into the cuts. Let it sit in the fridge for two days. After that, we take it out, wrap it tightly in gauze, put a load on top and leave it for another two days. Then we hang and leave to dry for one week. We take your favorite seasonings, be sure to add chaman (fenugreek), dilute it all with wine or cognac (you can add a little water) so that you get a creamy consistency. We coat the dried meat with the resulting mixture and put it away for a week in a cold place. After 7 days, take the meat out of the marinade, wrap it with a cloth and hang it up for a week.

Recipe 3: Armenian Basturma

Try to cook delicious Armenian basturma according to this recipe. The cooking technique is not much different from other recipes, but there are subtleties.

Required Ingredients:

• Beef;
• Garlic;
• Salt;
• Saltpeter;
• Red ground pepper;
• Caraway.

Cooking method:

We thoroughly wash the meat fillet, dry it and cut into pieces 6 centimeters thick, 10 centimeters wide and about 30 centimeters long. We take a large wide container, put pieces of meat there in even rows, pour salt in the same place, add saltpeter. Mix everything so that the pieces of meat are evenly covered with this mixture. Cover the beef with clean gauze, leave for 3 days, then turn over and leave for the same amount. After the specified time, we take out the meat, rinse it under water, lay it out in the open air to dry. Now we spread a clean cloth on the table, lay out the meat in rows, tightly tighten the cloth and tie it. We place a board on the meat, and a load on it. We leave it in this state for 6 hours, then we change the fabric and hold it under pressure for another two hours. After that, we hang the pieces of meat and leave them in the air for 12 hours. The beef should dry out properly. We wash the cumin seeds, crush. Finely chop the garlic or pass through a press. Mix garlic, red pepper and cumin in a bowl, add a small amount of water, mix. The consistency of the mass should resemble liquid sour cream. We rub the dried meat with the resulting mixture, put it in rows in a container, leave for 4 days. We repeat this procedure two or three more times, after which we hang the meat for 10 days. After the specified time, basturma can be served at the table.

Recipe 4: Beef Basturma

Beef basturma according to this recipe turns out to be very tasty! The meat is perfect for any feast and will be a great snack for alcoholic beverages. You can take any seasonings, but according to this recipe, you must definitely add suneli hops.

Required Ingredients:

• beef pulp;
• Salt iodized;
• Sugar;
• Paprika;
• Khmeli-suneli;
• Cognac;
• Garlic;
• A mixture of peppers;
• Coriander.

Cooking method:

We cut the meat into large layers, wash, dry. Prepare the marinade: mix 50 ml of cognac, one and a half tablespoons of coarse iodized salt, half a tablespoon of sugar, four tablespoons of paprika and two tablespoons of suneli hops. We put the meat in a saucepan, pour in a mixture of seasonings, mix, rubbing the marinade into the meat as it should and place it under oppression. We remove the beef in the refrigerator for one day. The next day, we take out a pan with meat, drain the juice that stands out. We wash the meat itself in running water, dry it. Now let's prepare a mixture of seasonings for deboning: finely chop the garlic (or take dried garlic), add the mixture with pepper, coriander and suneli hops. Roll the pieces of meat properly in a mixture of spices. We hang the pieces of beef on hooks, leave to dry for four days (if an electric dryer is used). If the meat is withered in the usual way, the drying time is extended to ten days. Beef basturma is ready.

Recipe 5: Chicken Basturma

Usually basturma is made from beef, but contrary to popular belief, such an appetizer can also be made from chicken meat. Let your imagination run wild, experiment with different spices and eventually find the perfect cooking option. And you can also use ready recipe below.

Required Ingredients:

• Half a kilo chicken fillet;
• 3 tablespoons of salt;
• 3 spoons of sugar;
• 2 spoons of savory;
• 2 teaspoons of coriander;
• Spoon of paprika;
• Red pepper.

Cooking method:

We wash the chicken fillet pieces, remove the films from them, dry the fillet with paper towels. In a bowl, mix salt with sugar, rub the fillet with the resulting mixture. We put the chicken under the press, put it in the refrigerator for 3 days. After this time, we take out the fillet, wash it from salt, dry it. Now we wrap the chicken with gauze, put it under oppression, leave it for one day. Next, mix savory, coriander, paprika and red pepper. Pour so much water into the spices to make a creamy mass. Roll the chicken pieces in the resulting mixture, hang on a hook, leave for 3 days in a cool place. After that, we wrap the fillet again with gauze and hang it to dry for another two weeks.

Recipe 6: Homemade Pork Basturma

Basturma can also be made from pork. It turns out no less tasty than if the appetizer was made from beef.

Required Ingredients:

• Pork tenderloin;
• Five tablespoons of brown sugar;
• Four tablespoons of coarse salt;
• Three spoons of savory;
• Coriander - a teaspoon;
• Sumac - slightly less than coriander;
• Paprika;
• Garlic;
• Ground red pepper.

Cooking method:

Mix sugar in a bowl with salt. Pieces of washed and dried tenderloin are thoroughly rubbed with this mixture. We spread the tenderloin in the form and send it to the refrigerator for 3 days. After this time, the meat should become denser and tougher. Now mix savory, coriander, sumac, paprika, ground garlic and red pepper. Add water to spices and stir. The mass should turn out like thick sour cream, that is, such that the mixture can be easily applied to the meat and distributed. We pull the tenderloin with a rope and roll in spices. We hang the pork in the open air, leave it for three days. Then we remove the pork, wrap it in cheesecloth, tie it tightly and hang it out for two weeks.

Home basturma - secrets and helpful tips from the best chefs

For cooking basturma, it is best to take the meat of young animals - it can be tenderloin, fillet or a wide edge with a layer of fat. The meat can be cut into long strips or layers a few centimeters thick. If basturma is prepared with wine, then about a liter of drink is taken per kilogram of beef. Pieces of meat must be completely covered with wine. The fillet must definitely stand under pressure, so you need to put a plank or plate on the meat, and put oppression on top. In this form, the meat is infused for 3 to 7 days. If the delicacy is prepared from chicken fillet, the withering time is significantly reduced, since the chicken itself cooks faster than beef or pork.

Meat has been present in the diet of mankind since ancient times, being one of its main components. In order to preserve the meat in conditions when there were no refrigerators yet, the cooks excelled as best they could: they smoked, dried, marinated in spices, dried - in a word, they experimented. And - a funny curiosity! - in the end it is meat products, cooked "the old fashioned way" today have gained a reputation as the main delicacies that can decorate any holiday table.

One of these delicacies is basturma. Dried beef tenderloin, seasoned with fragrant spices, is famous for its spicy taste and unique aroma.

History reference

The historical homeland of Basturma is considered to be the states located on the territory of the former Ottoman Empire. For the first time this name is mentioned in manuscripts dating back to 95 BC.

There are several versions of how this dish appeared. The first one is the simplest. It says that the court cooks of the Armenian king Tigran Mets (Tigran the Great) were the first to cook basturma. The king, whose reign was marked by numerous military campaigns and campaigns, instructed the cooks to come up with a way that would help keep the meat on long term, since the soldiers needed something to eat, and it was not always necessary to count on a successful hunt. As a result, a method was invented for drying meat, previously rubbed with a mixture of spices.

The second theory says that during a military clash that occurred in one of the campaigns, the bags in which the meat was transported were torn, and the spices that were in the nearby container were also spilled onto the “strategic reserve”. The warriors did not dare to throw away the meat, they simply cleaned it of salt and seasonings to the best of their ability and put it into saddlebags. As a result, some time later, it turned out that the meat was edible.

The third version seems to be the most exotic, but at the same time it is extremely unappetizing. However, historians are inclined to believe that it is she who is closest to the truth. So, it says that the word "basturma" comes from the Turkic word "basdirma" - compressed. According to this theory, the warriors of Genghis Khan during their campaigns, in order not to carry huge carts with provisions, carried horse meat with them, cutting it into pieces and tying it directly under the saddle of the horse. As a result, the meat was saturated with horse sweat containing salt, and under the influence of the weight of the rider, excess liquid came out of it. The result was a very strange dish, the main advantage of which was a long shelf life.

Merchants also "adopted" a similar method of transporting meat. In the Middle Ages, dried meat became the basis of the diet of sailors. Of course, they cooked it in a more acceptable way from a modern point of view - rolled it in salt and spices, placed it under a press, and then dried it.

Cooking technology

Classic basturma is prepared exclusively from, although there are varieties of this dish made from,. Only the meat of young animals is used. Suitable for cooking beef basturma tenderloin, fillet, as well as rump.

The first stage of cooking basturma is cutting the meat into long and thin plates, the thickness of which should not exceed three centimeters. These plates, after rubbing salt on all sides (usually coarse salt is used), are placed in a wooden container, also on a layer of salt. A few days later, the meat begins to secrete juice, after which it must be kept in this brine for another three weeks.

After that, the meat should be soaked in a running water for several days. As a result, it becomes softer, and excess salt goes away. However, so far this product is corned beef, not basturma. To turn the meat into a delicacy, it should be rubbed with spices. Most often, a mixture of blue fenugreek, crushed, red and, suneli hops and other seasonings is prepared. The result is a mixture that resembles batter in consistency, with which pieces of meat are coated. After that, each of the pieces, tied with twine, is hung in a place protected from direct sunlight with good air circulation. In this state, the basturma will have to spend from two to three weeks.

How to choose a quality delicacy

High-quality basturma, cooked in strict accordance with all the rules, is an unusually tasty delicacy, but at the same time very expensive. To make the production process less expensive, many unscrupulous manufacturers try to save money. Most often, for this purpose, they use low-quality ingredients.

So that the purchased product does not disappoint you, you should approach the choice of a delicacy responsibly, taking into account several important rules:

1. Buy basturma exclusively from trusted sellers. Carefully inspect the vacuum packaging - it should not have punctures, cuts, scratches.
2. Study the composition. Ideally, only three types of ingredients should be present at all: spices, salt and beef. If the list contains flavors, dyes, flavor enhancers and other dubious substances, then it is better to refuse to purchase such dried beef.
3. Examine the color of the basturma. The meat should not have a bright red hue, as this color indicates the use of dyes. Properly cooked natural basturma should be red-brown, not too bright. There should not be any colored inclusions on the cut.
4. The consistency of high-quality basturma is elastic. The meat springs back slightly when pressed. If after you put pressure on the meat, a hole forms in it, it is better to refuse the acquisition.
5. The shell of spices “sits” on high-quality dried beef like a glove - it does not crumble and does not fall off in pieces.
6. The fresh product has a characteristic spicy smell. If you feel some mustiness, then the cooking technology and storage rules have been violated.

How to store

Basturma is a product that is extremely fastidious in storage. It does not tolerate high temperatures, and therefore it must be stored exclusively in a cool place. At the same time, this delicacy cannot be put in the refrigerator either, because this will negatively affect its aroma and taste.

It is not recommended to store basturma in plastic containers or in plastic bags. It is best to use a linen bag, and store it hanging in a place with good air circulation.

If you are still forced to put the basturma in the refrigerator, then it should first be wrapped in cling film so that it does not absorb extraneous odors. The meat should be consumed within the next few days.

The shelf life varies from two to six months. It depends on what kind of meat was used to prepare the delicacy, as well as on the amount of spices and salt.

Chemical composition, calorie content and useful properties

The energy value of basturma is quite low. 100 g of the product contains a little more than 200 kcal. The nutrient composition is as follows: 19.3 g and 12.9 g. missing.

Due to the fact that heat treatment is not used during the preparation of basturma, almost all substances present in the original product are preserved in this delicacy. First of all, they ensure the normal functioning of the nervous system, increase stress resistance, help maintain an acceptable level of blood sugar and are responsible for the functioning of the digestive system. Basturma also contains antioxidant properties that slow down the aging process and increase the body's resistance.

Basturma from beef, due to the high content in this meat, should be present in the diet of people who have been diagnosed with iron deficiency anemia. The presence of animal proteins in this product helps to overcome chronic fatigue, it is easier to endure physical and intellectual stress.

The spices present in basturma have antibacterial and anti-inflammatory effects.

Use in cooking

Basturma is a completely “self-sufficient” product that can be used in its “natural” form. It is usually served, like other meat delicacies, in a chopped form. Ideally, basturma slices should be very thin, in fact, the same as not too thick cardboard. As an addition to this delicacy, spicy and sweet and sour sauces, greens, as well as a side dish of cabbage or other vegetables.

Basturma also goes well with pasta, mushrooms, low-alcohol drinks.

Often, spiced beef jerky is used to make hamburgers, salads, and sandwiches. In addition, it can act as a filling for pork medallions.

Cooking homemade beef basturma

As noted above, due to the high cost of basturma, many manufacturers are trying in one way or another to save on the production process, as a result of which the quality of the product inevitably suffers. Therefore, if you have a desire and a certain skill, it is better to cook this delicacy yourself.

To do this, you will need the following ingredients: one and a half kilograms of beef, a pack of salt, 0.5 cups of chaman, three tablespoons of ground paprika, the same amount of ground cumin, the same amount of coriander and Georgian adjika, as well as 1.5-2 cups of boiled water at room temperature. temperature.

Divide the meat into three equal pieces, each should weigh about 500 g. Pour some of the salt into the bottom of the pan, put the meat on top and sprinkle with the remaining salt. After that, put the meat in the refrigerator, where he will spend three days. Do not forget to drain the juice that stands out, and turn the meat over once or twice a day.

When the meat is properly salted, it should be washed under running water and dried using a kitchen towel. In the event that it is important for you that the meat is not salty, after washing it, leave it for three hours in cool water, changing it every 60 minutes.

At the next stage, the meat will be placed under the press. Wrap each piece in cotton cloth, then put a load on it and take the meat out to the balcony or put it in the refrigerator. After two hours, check the fabric and if it gets wet, replace it with a new one. This is necessary in order to get rid of excess moisture. As a press, you can use a five-liter bottle of water.

Under pressure, the meat will spend a day. After that, make a hole in the top of each piece, thread a wire or plastic tie through it and hang the meat to dry. To do this, place it at room temperature in a place with good air circulation, but at the same time protected from sunlight. The meat will dry for three days.

On the eve of the completion of this stage, prepare the spread. This must be done in the evening so that the mixture swells properly overnight. Pour chaman and spices into the pan, and then start pouring in water little by little, stirring constantly. Chaman will gradually begin to thicken. You want the mixture to have a thick consistency. After that, add adjika, stir and add water. To make the texture of the mixture more uniform, you can pass it through a blender.

Spread the meat with spices, trying to ensure that the layer is absolutely uniform. Then hang it up to dry again. When the surface dries, apply a second layer of chaman. If you notice cracks on the surface, lightly wet your hands and rub them with your fingers.

In the smeared form, the meat will have to dry for three to five days, depending on the thickness of the piece and the temperature in the room. After three days, check the basturma for readiness by lightly squeezing it with your fingers. In terms of elasticity, it should resemble dry-cured sausage.

Remove the finished basturma from the dryer and wrap it tightly in cling film, then put it in the refrigerator for four days. After that, the delicacy can be considered ready for use.

Cooking Armenian basturma

The "trick" of the Armenian basturma is that the meat is soaked in, and spices are kneaded on wine.

To prepare this delicacy, you will need the following ingredients: a kilogram, a liter of dry red wine, 2-3 tablespoons of salt, two teaspoons of ground red pepper, chaman and ground dry pomegranate seeds, 4-5 cloves of garlic, previously passed through a spadefoot. For coating, you will need: 100 ml of dry red wine, two bags of suneli hops, 4-5 cloves of garlic, two teaspoons of ground dry pomegranate seeds, 3-4 teaspoons of salt.

Cut the meat into plates 5-6 centimeters thick. Pour salt into the wine, add chaman, ground red pepper and pomegranate seeds, as well as garlic. Place the meat in the marinade, press down with oppression and refrigerate for a week.

After seven days, remove the meat, let the liquid drain and place it under the press for twelve hours, no longer putting it in the refrigerator.

Prepare the dressing by mixing spices, salt and garlic in wine. The mixture should be the consistency of thick sour cream. Coat the meat with a layer of half a millimeter thick and hang to dry. A day later, apply a second layer, and a day later - a third. After that, the meat will dry for about ten days.

Chicken basturma

To prepare chicken basturma, you will need: a kilogram of chicken fillet, 200 g of salt, two tablespoons. For coating, prepare 5 cloves of garlic, two bags of suneli hops and other spices to taste.

Clean the fillet from the veins and cut into a “book”. Mix salt and sugar and rub this mixture thoroughly into the fillet. Put the meat in a saucepan and refrigerate for a day. Every three to four hours it should be turned over.

After a day, remove the meat, fill it with water for a couple of hours. After that, transfer to a wire rack, let the water drain and send under the press for two hours.

Pat dry with paper towels. Dilute garlic and spices with water to the consistency of sour cream, coat the fillet, let dry, wrap in cheesecloth and send to dry in a cool place with good air circulation. Basturma will be ready in five to seven days.

Harm and contraindications

Despite the wonderful taste, basturma should be added to your diet with caution. The thing is that this product can provoke an individual intolerance reaction due to the spices present in its composition.

In addition, since the melting point of beef fat is higher than the temperature of the human body, a lot of bile is needed to break it down, as well as special lipase. In this regard, in order for the delicacy to be properly assimilated, the pancreas, liver and gallbladder are forced to work in an "emergency" mode. That is why people who suffer from diseases of the gastrointestinal tract should not get carried away with this delicacy.

It should also be borne in mind that purine bases are present in beef, which lead to the accumulation of uric acid in the body. This is fraught with disruption of the kidneys, as well as osteochondrosis and gout, not to mention pain and inflammation of the joints.

Due to the high salt content, jerky should be used with caution in people who have been diagnosed with hypertension and kidney disease, as well as a tendency to edema. To be safe, children under the age of twelve should completely exclude basturma from the diet.

It is also worth mentioning a few curious facts related to this meat delicacy:

1. "Aircraft" when cutting basturma are slices that are translucent, like flower petals.
2. It is believed that if the basturma was cooked in strict accordance with the rules, for several days the sweat of the person who ate it acquires the smell of spices, which no deodorant can kill.
3. Basturma has a "close relative" - ​​sujuk. These are dried sausages that are made from ground beef or horse meat. Their distinctive characteristic is a flat shape. Sujuk is dried in a draft, after which it is served, cut into slices two to three millimeters thick.