Turkey basturma

1. Breasts should be cleaned of skin, veins. Wash them well, be sure to dry them with paper towels.
2. Pour the salt into a medium-sized bowl, pour in the cognac. Mix it up.
3. At the bottom of a suitable container (glass, ceramic, plastic), pour half of the salt with cognac.
4. Put the breasts on the salt, sprinkle the remaining salt on top. Spread the salt and brandy evenly over the surface of the breasts.
5. Close the container with a lid, put it in the refrigerator for 12 hours, then drain the released juice and leave for another 12 hours.
6. Remove the breasts from the container, rinse from the salt, then put them in cold water for 1 hour to soak. Change the water to fresh water every 20 minutes.
7. Remove the breasts from the water, dry them thoroughly with paper towels.
8. Mix garlic, chili powder and paprika. Rub this mixture on the breasts from all sides.
9. Wrap the prepared breasts in clean gauze folded several times, wrap with twine.
10. Hang the breasts in a dry and cool place, ventilated, but you can also put them in the refrigerator, only in this case you need to make sure that excess moisture does not accumulate there and there are no foreign odors. Leave the meat there for a week and a half.
11. Time has passed - remove the gauze. Basturma is ready to use. Before serving, cut thin slices from it. The rest can be stored in the refrigerator for more than a month.

Bon appetit!