Dance
Guys, don't swear! Shaw is sumac? And in Russian?
dopleta
Such a spice, Tanya, red sour powder. I'm not sure yet that I want to get acid in the taste of basturma, in any case, neither in Armenia, nor in our country I have not come across a basturma with sourness.
Dance
Ah! Clear. Even I, too, have never tried it with sourness ... can I be so kind of ...
Chuchundrus
I, too, have not met sour basturma.
Makhno
I bought everything for Armenian basturma today, I will start trying.
I will unsubscribe about the results.
For oppression ... a very interesting remark, I will take note.

P.S. Who will say whether salt is needed in the basturma coating? Will it not be salty?
Nikusya
Loriki, my basturminki have passed to the decisive stage, they hang and dry in a draft. But then TOAD came to me !! Laris tell me, can you save the chaman, or strangle the toad and throw him out?
dopleta
You can, you can, Nikusya! I always save! I even wrote about it somewhere.
dopleta
Quote: Makhno
Who will say whether salt is needed in the basturma coating? Will it not be salty?
Makhno, excuse me, since you are cooking according to a recipe not from this topic, then I do not undertake to give advice ... I have never marinated basturma in wine, except perhaps meat for barbecue.
Nikusya
Uraaa! And then the hand does not rise to throw it away, it is so fragrant! I knew that my toad is not really a toad after all! Thank you Larisonka!
Makhno
I took out the meat after a seven-day soak ... and it gave me hope. The meat is very aromatic, beautiful, not salty at all and not even spicy. Looks like the wine took part of the salt.
Now I smeared it ... and ... THE LORD HELP TO wait for the appointed time, so as not to sin and not touch it earlier than it should be ...
Nikusya
TADAMMM !!!

Dried pork basturma

Here she is my beauty !! And what a delicious! Fragrant! Soft, so biting, in the sense of not rubber! Thanks Lorica! As always, your recipe did not disappoint!

There is one question left, how to store the basturmichka?
dopleta
Uff! She exhaled, although she did not doubt success! I feel, I feel, the aroma, Ilonka! I store it, not wrapped in a film, but in paper, such as for baking or in tracing paper - it will not suffocate, and will not mold, and will not dry out.
Nikusya
Damn, the tracing paper is dead! Okay, let him sleep in a diaper and a newspaper. Tomorrow I will buy and transfer. Once again I love dry-cured meat!
dopleta
Quote: Nikusya
diaper and newspaper.
You can do that too! You don't need to buy it specially. And if you suddenly do not eat it right away, a piece is lying around and dries up, then you can put it in a damp and well-wrung cloth at night and in a container with a lid for the night.
Nikusya
Excellent! Thank you for the tips, But it seems to me that it is not even lying around on purpose! The son will quickly pass in the refrigerator for the audit on the leads.
dopleta
My homework does not stay late either. Here with a purchased one - it often happens.
limon
good day! Larissa, do not tell me, salted the meat and lit the chaman, if the meat withers for another three days, the chaman will not spoil in the refrigerator, will it?
dopleta
No, Tanya, don't worry. He is even advised to stand for a while.
Makhno
All the same, my experiments show that it is tastier with beef.
I did this and that according to this recipe.
dopleta
Beef and pork produce slightly different meats. For many years I have been making from both meat, and everyone's tastes differ - some like the first one more, some like the second, but both are very tasty!
Mist
Larissa, and I'm doing it again this time from beef, I look forward to
Well now I have a slice cutter
dopleta
Quote: Mist
Well now I have a slice cutter
Yes, I know, I know, I read about your new metallic metallic! Congratulations, Ira!
Makhno
And who can say whether it is possible to hide basturma in the freezer in order to stop the aging process. I would like to leave the kusman for the New Year.
Will the taste deteriorate
Dance
I froze smoked sausage, nothing, normul! The taste has not changed.
Borisonok
dopleta, Larissa, and how much basturma can be stored in the refrigerator? and what is the best way to store it? just in tracing paper or can you pack it in a vacuum?
limon
Larissa, hung her meat on the final drying and my chaman seemed to drip, well, not all, although I had it like thick sour cream, well, next time it will be necessary to dilute it even thicker, please tell me if you need to coat the meat in the drying process with this a mixture? Thanks in advance for your reply.
dopleta
Borisonok, if the basturma is properly dried, then it can be stored in parchment for a long time, perhaps it can dry out, but, as I wrote, it can be reanimated. I didn't have to evacuate it, because I cook it in quantities that I eat pretty quickly. But if I cooked a lot and kept it in a vacuum, then when salting I would add nitrite salt.
dopleta
limon, Tanya, yes, probably, the chaman was a little thin. If the meat turned out to be "naked", without coating, if I were you, I would definitely still smear it.
Dance
Lorik, forgive me for interfering. Tan, if the chaman is liquid, you can discard it on a fine sieve, drain it slightly and spread it thickly.
Lor, hung up to dry after chaman. 4 days in chaman is enough?
dopleta
Tan, if you marinated in a vacuum container, then quite, but in a normal one I keep at least five or six. But four, of course, is not critical.
Dance
No, Lor, as usual. So why bring him back to the chaman for another two days? I wish it was absolutely delicious!
dopleta
Then you better return it, Tanechka, do not spare your efforts.
Dance
Clear. Mersu!
kil
Quote: dopleta

Makhno, excuse me, since you are cooking according to a recipe not from this topic, then I do not undertake to give advice ... I have never marinated basturma in wine, except perhaps meat for barbecue.
Bresaola is pickled in wine, but that's a completely different story.
Lorik, in short, today I put pork and beef on the pickle, I will do it in your chaman. I am with nitrite (I'm afraid without it, only 90 grams per 3 kg of meat), so I will dry it for at least 2 weeks, tell me, do I need to make a difference in spices or not, would I like to add juniper berries to pork? What do you think or too much?
Dance
Lorik, I hung up my meat today to wither. The cat showed itself in exactly half an hour, I can hardly hold on. Well this is a lope of rags, to wipe up the slobber ?!
kil
quote author = Dance link = topic = 136409.0 date = 1449177662]
Lorik, I hung up my meat today to wither. The cat affected exactly half an hour later, I can hardly hold on. Well this is a lope of rags, to wipe up the slobber ?!
[/ quote]
| Alexandra |
dopleta, Larisochka, where can I get this fenugreek? I accidentally came across a recipe for moose basturma, boring, of course, 25 days, my husband was on fire to make. There really are other spices assigned, but maybe this fenugreek is better ...
Dance
No, well, really !!! I hung it in the kitchen, so now I also fight off my hungry (forever) guard! Smells so that the younger still took a bite! Everyone has their brains on one side! Is it really that fenugreek gives such a smell? Probably, I'll put the folding bed in the kitchen - I'll sniff out everything myself, I won't give it to anyone!
Sash, I bought on a tray from non-Russians by weight. They have it everywhere.
dopleta
Quote: Dance
Well this is a lope of rags, to wipe up the slobber ?!
But I warned
Quote: dopleta
keep in mind that at this stage the smell will be in the room such that you will need to constantly walk with a rag to wipe the drooling from everyone present
Sasha, in St. Petersburg, chaman is sold under the name Chaman! Everywhere in the markets where spices packaged in bags are on the shelves, it is there, ask!
kil, Ira, I like to add juniper more to homemade gin. I also often add to meat, but I have not tried it with basturma. In theory, I shouldn't spoil it, try it.
louisa
Larissa, I've been looking at your recipe for a long time, but I can't think of where to hang it, if now, at 0 degrees, you can keep it on the balcony?
Makhno
I tasted my basturma "in Armenian" my verdict.
Tasty ... but nothing special, not even sour, not even spicy, it tastes like this recipe. I didn't see the point of messing with wine.
You can cook as usual, with dry salting, and add red wine instead of water to the chaman. Next time I'll try to do this.
By the way, "Sumakh" is an interesting spice, children have a slight sourness ..
dopleta
Quote: Makhno
By the way, "Sumakh" is an interesting spice, children have a slight sourness ..
Quote: Dance
Shaw is sumac? And in Russian?
Quote: dopleta
Such a spice, Tanya, red sour powder. I'm not sure yet that I want to get acid in the taste of basturma, in any case, neither in Armenia, nor in our country I have not come across basturma with sourness
dopleta
Quote: louisa
at 0 degrees on the balcony can you keep?
I probably wouldn't, louisa... I think that at this temperature, the spices will hardly saturate the meat, it's on the verge of freezing.
Byaka zakalyaka
Larissa, tell me how to understand the meat that is already ready? What can you try it? Hanging dried already in spices from Tuesday, because the period may be different due to temperature and humidity. How to understand by sight or touch?
dopleta
In appearance - the spices on top should not be raw, the meat will be covered with a dried dense crust, Marina. To the touch: dense, rubbery, springy, these are my epithets. If in doubt, you can cut off a piece.
Byaka zakalyaka
Thank you, the spices are definitely not yet, although the outer crust is already forming, and the inside is still soft. I will wait
Borisonok
dopleta, Larissa!
I can ask me a couple too fools questions ...
I got tiny white specks on my pork ... is that salt? Smells good ... hangs for two days while, withers great ...
And yet ... I decided that I just needed to make beef, and the pieces are nuuu very thin. Maybe two days will be enough for them for the primary withering? Otherwise they are already "turning brown" in places
dopleta
Salt, probably what else. Do not oak, do not overexpose - if thin, then, of course, shorten the time!
louisa
Quote: dopleta
I probably wouldn't, louisa. I think that at this temperature, the spices will hardly saturate the meat, it's on the verge of freezing
well, let's wait for summer
Dance
Today I took off my meat, it is dense, in the center (where there is more meat) it is springy, where the tails are, there is thinner meat, hard. Normul or not?
And another question: how long should the stabilization stage last and where is it better - in a refrigerator or in a warmer place?

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