Thinly sliced jerky, which is a wonderful snack - basturma, the recipe of which came to us from Armenia (according to some sources from Turkey). The meat prepared in this way could be stored for a long time, since the absence of refrigerators and a hot climate contributed to the rapid deterioration of the product.
How to make a basturma?
First of all, you will need meat - beef. But, you can try to prepare an oriental snack of veal or turkey. The method of making basturma is almost the same for these types of meat, only the sets of spices will differ. As for the drying time, it depends on the climate: the drier it is and the hotter, the faster the basturma will be ready. The obligatory spice is the chaman - it is also called shamabala or fenugreek. It is the chaman that gives the basturma a nutty taste. Also, I would like to note that the room for drying meat should be well ventilated and dry.
Basturma in Armenian
Once the eastern nations were engaged in drying meat, then we can prepare a basturma, the recipe of which is proposed below.
Ingredients:
- meat - 1 kg;
- bay leaves - 3 pcs .;
- salt - 2 tbsp. spoons;
- black pepper - 1/3 tsp.
- chaman - 3-4 st. spoons;
- coriander - 1 tbsp. a spoon;
- paprika - 1 tbsp. a spoon;
- chili pepper - 1/2 tbsp. spoons;
- cumin - 2 tbsp. spoons;
- garlic - to taste.
Preparation
Meat (better beef) without fat and lived washed, dried and well rubbed with salt, pounded bay leaf and black pepper. We put it in a bowl and put it in the fridge for 5-7 days. Every day we turn the meat over.
When the meat is ready for drying, we extract it, rinse it with salt, dry it and put it under oppression for a day or two. Then, we make a hole in our meat, insert a wooden stick and hang it for 4-5 days to dry. A prerequisite is a well ventilated room.
Now, we take the chaman, which is used in any Armenian basturma recipe, we dilute it with water (warm boiled), add the remaining spices. We must have a gruel, a consistency similar to mustard. In this mixture leave the meat for a day to be marinated in the refrigerator. Then, once again evenly dense layer is coated with a slurry and suspended to dry for 1-3 weeks. Depending on the temperature and climate, the cooking time of the basturma will vary. Readiness is determined by several properties that the product will acquire: it must harden and slightly darken.
Basturma from turkey
Of course, dried beef is a classic recipe for basturma. But, it can be prepared from other meat. In this recipe, we will tell you how to make a basturma from a turkey.
Ingredients:
- turkey breast - 1 kg;
- garlic - 1 head;
- salt - 2 tbsp. spoons;
- adzhika - 1 teaspoon;
- beer - ½ cup;
- bay leaves - 2 pcs .;
- onion - 1 piece;
- pepper - 5 peas;
- mixture of dry spices - 2 tbsp. spoons.
Preparation
Home basturma from turkey is prepared as follows. First, we make a marinade, for which we boil a liter of water with salt, onion, pepper and ajika. Let the water cool down, then pour the breasts and put in the refrigerator for a day.