Homemade chicken breast basturma

Step-by-step cooking

1. Step 1:

   

   Prepare the specified ingredients for cooking basturma from chicken breast. I was cooking basturma for the first time, so I used half of these products. Spices are dry to taste. I took a lot of spices for chicken and turkey.

2. Step 2:

   

   First you need to prepare the chicken fillet: rinse well, remove excess fat, films, streaks and dry with a paper towel. At the bottom of the container in which the breast will be salted, pour a spoonful of salt, lay the fillets, cover the top with the remaining salt. Put the breast in the refrigerator for 12 hours.

3. Step 3:

   

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

5. Step 4:

   

   Then sprinkle dry spices on all sides of the breast. You need to add spices so that the whole breast is in spices.

6. Step 5:

   

   Take a clean gauze and tightly twist the breast in two layers. Tie it with threads. You can first put the breast in the refrigerator for 12 hours, and then hang it in a well-ventilated room with a low temperature for 2 to 5 days. But I immediately hung the basturma on a non-insulated balcony. These days the temperature outside was low and it was cool on the balcony (no higher than 10 gr.). Be sure to make sure that the meat does not get direct sunlight.

7. Step 6:

   

   Basturma can be tasted already on the 2nd day. My basturma has been waiting in the wings for five days. Cut the finished basturma into thin plates and store in the refrigerator. It is beautiful as a slice for breakfast or an appetizer for beer and wine.