Composition / ingredients
Cooking method
1. Wash the meat, dry it, remove the fat. Cut the horse meat lengthwise into several pieces - this will significantly speed up the cooking process.
2. Pour water into a saucepan, add salt and bring to a boil. Allow the brine to cool to room temperature.
3. Put bay leaves in the cooled brine.
4. Put the meat in a glass container, pour the brine and put it in the refrigerator for 2 days.
5. Time has passed - drain the brine, remove the lavrushka. Dry the meat with a paper towel.
6. Pour cumin, ground red pepper, and anise into a mortar. Rub it over.
7. Thickly coat the meat with spices from all sides. Let him lie down like this for 15-20 minutes.
8. Fold clean gauze into several layers, wrap each piece of meat with it, tie it with twine.
9. Hang the meat in a well-ventilated room for 7-10 days. As soon as the meat becomes dense (about like salami sausage) and dry on the outside, it is ready.
Basturma is served to the table, cut into thin slices.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Anise - 337 kcal/100g
- Bay leaf - 313 kcal/100g
- Cumin - 333 kcal/100g
- Horse meat (sliced) - 172 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
