Pork basturma at home

Step-by-step cooking

1. Step 1:

   

   How to make pork basturma? Prepare the products for its preparation. Pork tenderloin is the best for basturma - longitudinal long pieces, they are very soft and tender. Take non-iodized salt, it can give the meat a peculiar taste. If you have not found fenugreek, then take a mixture of spices, which it is part of. I took hops-suneli - it contains shambhala, as fenugreek is also called.

2. Step 2:

   

   Wash the meat thoroughly and dry it with paper towels. Excess moisture will prevent the meat from wilting. Put the tenderloin in a bowl or container. Cover with salt. There will be a lot of it, so it is necessary that the meat is properly salted. This will help not to spoil the meat during the drying process. Since the meat is not subjected to heat treatment, salt acts as a preservative.

3. Step 3:

   

   Cover the meat bowl with plastic wrap and put it in the refrigerator for three days.

4. Step 4:

   

   The meat will let the juice out, it must be drained periodically.

5. Step 5:

   

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

6. Step 6:

   

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

8. Step 7:

   

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

9. Step 8:

   

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

10. Step 9:

    

    After a day, remove the meat. Prepare the spices. To do this, pour them into one cup and pour a small amount of clean water so that the consistency turns out to be a mush. Mix the spices well.

11. Step 10:

    

    Unwrap the meat. Smear it on all sides with the resulting gruel.

12. Step 11:

    

    Wrap the meat in cheesecloth again. Tie a string on top.

13. Step 12:

    

    Hang the meat to dry in the same place for about two weeks. Look at his condition. A week was enough for my piece - it was small and thin, a longer drying would have dried it completely. Large chunks will need more time. Free the finished basturma from the fabric, if necessary, shake off excess spices. Well-cured meat can be very thinly sliced, it is so much tastier. Basturma can be stored without a refrigerator for an unlimited time.