Raw-cured pork basturma

Everything, Dancing, you can taste and enjoy - it's done! And store in the refrigerator, of course.

Lorik, thank you! Awesome meat. True, they tried a piece and the rest, with great efforts and losses, repulsed and nailed to N. We have holy meat and fish! With a full basement, storage room and refrigerator chock-full - no meat ?? Guard! Holocaust!
And to me for you!

no misters!

Do you think I offered you one to taste !? This is me for the whole family! To you, on "you", kaneshna!

Yes, you know, our tastings end simultaneously with the tasted one. g on the nose. We can't even smell it! Therefore, she nailed immediately.

[dopleta]

dopleta, Larissa, talk to me!
I have the most wonderful memories of the basturma that my husband once brought from Armenia.
But I myself have never cooked anything like this in my life, so my hands are shaking a little.
I do not have vacuum containers, I have read both this topic and the Basturma home topic and am trying to do something.
Now I'm at the very first stage - salting. She put two pork cuts in an enamel bowl, covered them with coarse sea salt, and put them in the refrigerator. After half a day, there was a lot of liquid in the vessel - I drained everything, replaced the salt, just in case. In general, it has been in the refrigerator for three days already, I drain the liquid in the morning and evening, there is not much of it. Is it enough for the meat to be salted, or do you need to stay longer in the cold?

Larissa, talk to me

With pleasure, Sveta!

I have the most wonderful memories of the basturma that my husband once brought from Armenia.

You know, one of our beloved members of the forum, who has an Armenian husband, wrote to me in a personal message that he really liked it, he hadn’t come across this for a long time, and in his authoritative opinion, this is exactly what the right basturma should be to taste.

hands are shaking a little

This is in vain! We all once cooked something for the first time, and as for this recipe - read the topic, there is no one here who would not succeed. Salting is enough for your meat, especially since you added salt. No matter how salty it is. Rinse and hang to dry!

In the morning I saw the message:

Rinse and hang to dry!

I listen and obey!

My dog ​​is very worried about this meat, whines and cries.
I tell my family that when it is dried in spices, then we will all whine

Sveta! One hundred pounds - howl! My cat affected exactly half an hour later, as it hung up! We are all on the trail. day! And the small straight bite off raw!

Something is not very good and my basturma dries quickly on the balcony, maybe it is wet on the balcony, I put the no-frost in the refrigerator, I will wait already got worn out

Byaka zakalyak, hang in the kitchen in a warm place and for a couple of days, you will see! The balcony is cold and damp. So you will dry for a year. It turned out in 6 days.

It's very hot everywhere in the kitchen, I'm afraid it might disappear

Will not be lost! Salt is a preservative. I was hanging over the battery and nothing!

I also hang it out of season in the kitchen right above the stove. The husband stretches a rope with hooks along the dome of the hood, and I hang the meat on them.

[Larissa]

Larissa, spread the chaman. That very scent, yes, yes, I remember it!

[Larissa]

Larissa, here today hung out ... now how many days will it hang?

[Larissa]

Larissa, spread the chaman. That very scent, yes, yes, I remember it!

Here you see !
Lena, I'm sorry, I can't see it well on the phone - you already have it in your chaman? Then read, please, on the previous page 143 and 144 posts - sorry, again it is not easy to copy from the phone.

[Larissa]

Larissa, found ... revered ...

[Elena]

Elena, Take care of the doors and then you can't wash them. Sorry mua.

[Elena]

Elena, Take care of the doors and then you can't wash them. Sorry mua.

I have already laundered ... I still hanged myself on the strings, lower
....

Today I tried it .... delicious !!!!!!!!!!!

I see Lena!

[Elena]

Elena, beautiful!
And we ate ours long ago!

Soooo .... The people here are already eating in full ...., and I still carry around as if with a hand-written sack during the day and in the kitchen, in the refrigerator at night in parchment. One of the three pieces, the smaller one, is already tight enough when squeezed. The rest are still soft. But the chaman on all three pieces did not dry out evenly, that is, there are spots where it does not dry, no, not wet, but not dry. When can I already try

during the day he is in the kitchen, at night in the refrigerator in parchment.

Why put it in the refrigerator for the night, Marina? The meat should hang both day and night until it is fully cooked!

Why is it very hot here, I am worried so that it does not disappear, because if the top is covered with dry bark, then the moisture inside the piece will remain.

I have just made my report, I will soak the chaman tomorrow, the meat is being dried in the bath for 5 days.
I ground the garlic and added 3 juniper berries, even in 150 grams of garlic you can feel the aroma of juniper, I didn't expect it, I don't smell it in chaman anymore.

[dopleta]

dopleta, Larissa, I report a summary from the front.
The meat was marinated in chaman in the refrigerator for 6 days. I hung out to dry last night.
The smell is indescribable, my husband smelled right from the front door. Sobakin doesn't care, he liked it more at the first stage.
I have a question about chaman. I made it as much as indicated in the recipe. I had less meat, but this amount of chaman was barely enough. And when I hung it up yesterday and plastered everything up, I had no surplus left. Probably, I spread a lot?

Our baturma is already ready, delicious !!! One piece out of three has already been reduced. I put less salt than in the recipe, and then my husband said "strong", but this did not affect the taste for the worse. And what about the ace with a full norm, not salty?
I have a question about the color of the meat on the cut .... I cannot say that it is uniform .. Inside the color of dark meat, and closer to the crust with yellowness, is this normal? Or is it spice? The taste is equally tasty both near the crust and inside the piece. Meat in parchment is in the refrigerator, drier and tastier every day. Definitely our recipe

Lorik, and I nychkanula my mnyasko (first in paper, wrapped it in cellophane on top), well, Schaub was not found, Schaub was not visible to Tama ... d "survive", it sagged away and became uniform in density, that of the crust, that in the center! The stabilization process was successful. Loss-0.5 piece (we taste it) A little later I'll take a picture ...

[Byaka zakalyaka]

Byaka zakalyaka, do not do nonsense next time. It's hot in my house and my pieces were hanging over the radiator. Salt is a serious preservative that will not spoil the meat. And moisture will find how to get out of the center. In the same place, the crust is not tight ...

Probably, I spread a lot?

Probably, but it's not scary, Sveta! If it is spicy, it is not at all necessary to eat a piece of meat with all the chaman crust.

I put less salt than in the recipe and then my husband said "strong"

You apparently had thin pieces of meat, quickly salted.

Definitely our recipe

Loss-0.5 piece (we taste the truncation)

[Larissa]

Larissa, I managed!

The meat is dense, but elastic, cut into thin, directly transparent pieces and the very flavor!
True, I did oversalt it. I kept it in salt for 3.5 days, and for cutting, 2-2.5 days would probably be enough. And the chaman spread it thickly, it turned out very sharp.True, that unforgettable Armenian basturma was also brutally spicy, I picked out the shell from it and kept it in a jar, and then added it to borscht and meat. And now I will do the same.
The family members really liked it, my fireproof sons do not pick out anything, they eat just like that. We'll eat one piece now, postpone the other until the New Year, after all, it will calmly lie in the refrigerator for a week, right?
Thank you very much for the recipe and moral support, now I will dry the meat, I must also try the beef for comparison.

I also want to say a special thank you for the fenugreek. I knew that there was such a spice, but, as it seemed to me, I had never tasted it. And now I understand why I love hops-suneli and green cheese so much.
As a child, I could take a bag of hops-suneli (and then they were real, Georgian) and just sit and smell, before I liked the smell. And now I buy different ones, but there is no such delight. I thought - well, a girl has grown up, perception has dulled. But no, this is not the point, but the fact that modern manufacturers do not put in a sufficient amount of fenugreek, so there is no right aroma.
Now I will buy a chaman and put it everywhere!

chaman and I will put it everywhere!

And I am the same .. I love this aroma ... and it seems to me that real basturma cannot exist without fenugreek ... although mine were already eating it ... but now they felt the difference ...

[AlenKa]

AlenKa,

[Sveta]

Larissa, I did it!

Sveta, I did not doubt for a second that it would be so!

True, I did oversalt it.

Hmm, and I had such suspicions:

No matter how salty it is

It will calmly lie in the refrigerator for a week, won't it?

It will lie down.

I will put it everywhere!

I put it everywhere, except perhaps for dairy dishes and desserts.
And thanks, Sveta, for the report, for the emotional impressions of the result, for gratitude, finally!

Well, I will also report back, I did it !!! I did it with nitrite salt, so everything took longer for me, according to the technology of salting with nitrite, and then I soaked the salt, that is, washed the meat after salting for 4 hours changing the water, and then under pressure, and the rest was like Lorik's. Here, carbonate and beef, of course I like pork more, and it turns out twice cheaper, the beef is VERY delicious, and the pork is at its best. I will feed and surprise the guests.



Moreover, before cutting, I practically removed the chaman from the meat, because for me it is too aggressive.

[Irina]

Irina, dark red - beef ?.
And can you tell us more about the ambassador with nitrite in a personal or a link or something?

[Vinokurova]

Vinokurova, I'll write in a personal.

[Ira]

Ira, great basturma! Oh, me and Lenochka-Helen here forgot to thank! Thank you girls for your report and complimentary feedback! Irochka, and is nitrite salt really needed in this case? In my opinion, no. I am by no means her opponent, on the contrary! And I myself always use it in the manufacture of sausages and long-stored ham. But there is no such need here. After all, it is added - for taste, for color, to inhibit the growth of any byaki during long-term storage. Here - the color is not gray, improvement in taste is certainly not required, and poisoning is also not threatened, since the meat is in the air (which means that botulinum toxins are not formed), it is dry, dried, that is, it cannot simply rot, well, and does not lie in a vacuum package for months, it is eaten quickly. But if someone is going to pack it in a vacuum and store it for a long time, then yes, it is better to use nitrite salt.

[Larissa]

Larissa, and you can put it in the freezer for storage ... if there is no one to eat ...

You can, Lena. Although it is already well stored in the refrigerator. After the freezer, the crust will become damp during thawing, it will be necessary to dry it again after defrosting.

You can, Lena. Although it is already well stored in the refrigerator. After the freezer, the crust will become damp during thawing, it will be necessary to dry it again after defrosting.

Thank you!

[dopleta]

dopleta, Lorik I will not argue

, for me purchased meat without nitrite is unacceptable, and botulinum toxins may well form inside a piece, since there is practically a vacuum.

maybe I'm in vain being reinsured.

But if someone is going to pack it in a vacuum and store it for a long time, then yes, it is better to use nitrite salt.

It turns out that nitrite acts as a preservative?

[Business]

Business, Botulism bacteria develop only in the absence of oxygen, they are anaerobic. Therefore, you can get it, as you know, from canned food contaminated with botulinum toxins. The vacuum casing is the same canned food, and the nitrite salt is, yes, a food preservative that prevents botulism sticks from developing.

Today I took out another portion of meat from the ambassador, I will do it again, everyone liked me very much, Lorik, thank you again for the science and for the chaman.

Ira, I can't tell you how pleasant your words are to me!

[Business]

Business, Botulism bacteria develop only in the absence of oxygen, they are anaerobic. Therefore, you can get it, as you know, from canned food contaminated with botulinum toxins. The vacuum casing is the same canned food, and the nitrite salt is, yes, a food preservative that prevents botulism sticks from developing.

Interested in your recipe))) Can you please tell me if it will be possible to cook basturma in an electric dryer? And how long can it keep in the refrigerator? If I plan to do it for long term storage, how is the nitrite salt added? And how long can you store meat with it? I haven’t done anything like this yet.Once I did jerky - it turned out delicious, but not basturma (((And they ordered basturma ... for relief I would very much like to do it in the dryer))

[Svetlana]

Svetlana, the fact that meat can be dried in an electric dryer is definitely. To do this, I just cut it into small portions before the last step. Are you asking about nitrite salt because you are going to vacuumize the basturma then? For very, very long storage? Meat is stored in the refrigerator for a long time without it, so I myself have never closed it in a vacuum and, accordingly, I did not add nitrite either - without a vacuum, this is not necessary.