VetaS78
Quote: dopleta

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 later? 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.

But no))) I don't plan to store for so long and I won't vacuum it either)))

Thanks for the answer ! And can you tell in more detail - at what stage should you put it in the electric dryer? At the last one? And wash off the spices? But what about the crust. I did jerky, not basturma. It turns out that basturma should be dried for a long, long time? To the hardness of the meat? I will make basturma from beef.
small portions - did you make the pieces? and how much dried in time approximately?

and the first stage - to dry for 4 days? not in the dryer? in a refrigerator

Oh, I don’t understand how to combine a recipe with a dryer
dopleta
Svetochka, because everything is written above - both about time and about spices. I wrote about beef basturma here, however, when new rules for the design of recipes were introduced, the moderators slightly corrected the recipe, but everything is clear there. Of course, I could repeat everything, but isn't it easier to read? We put the meat in the dryer for the last drying, but in it the meat dries much faster - you can understand by the dried crust (which, of course, remains) and the moderately firm, but springy structure of the meat. In principle, after the initial salting, you can also dry the meat in the dryer, too, the time will be significantly reduced! But then, when I wrote about beef basturma, I still did not have a dryer. Yes, I did not answer about the pieces: so that they could be placed freely - well, about the size of an average chicken fillet.


Posted on Friday 22 Apr 2016 11:33 am

Quote: VetaS78
Oh, I don’t understand how to combine a recipe with a dryer
Sveta, you are not risking anything! I don't know what kind of dryer you have, I have the simplest one, with eight divisions from 35 to 70about, and I dried at medium temperature, periodically changing the trays in places and turning the meat, a little more than a day. In order not to overdry, you can always check readiness.
VetaS78
Larisochka, thank you very much !!!
I have Isidri 500. It was precisely for the stage after the salt that I wanted to clarify with you - that is, you can safely dry it up in the dryer well, for hours ...?
That your recipe and this one are open and I sit and combine them))))
I was asked to make a natural beef basturma and I was thinking - should it be kept under pressure? Or not ? to get exactly-natural-natural .....

And what is the best part of the meat in beef to buy? - clipping? fillet? or what is it called? our fillet is very expensive ((((
kil
I'll put in my 5 kopecks. After salting with nitrite, I soak the basturma in cold water for 4 hours, changing it several times, and then I dry it in the dryer for several hours (I don't put it under oppression like Lorik) at the lowest temperature (I have Isidri 1000), and after that I immediately put it into chaman.


Added on Friday 22 Apr 2016 12:02 PM

VetaS78, good basturma will only come from the tenderloin and back pulp.
dopleta
Quote: kil
, good basturma will only come from the tenderloin
Yes!


Added on Friday 22 Apr 2016 12:06 PM

Quote: VetaS78
I was asked to make exactly natural beef basturma
It will be exactly her! I guarantee!
Lisichkalal
Larissa, oh what a beauty !!!! stumbled upon a recipe last night, almost choked on saliva. Today I immediately rushed in search of fenugreek. Can you please tell me, does he look like this?
🔗| mp
kil
Lisichkalal, judging by the name it is he, my picture did not open.
Lisichkalal
And yet, as it seems to me, I did a little recipes from Admin, different finished products are obtained, if dried in a dryer or in a standard way.
In drying, of course, it is more convenient, faster, but if you hang up and wait, then the taste and everything else is different.
Right ?


Added Friday 22 Apr 2016 12:15 PM

Irinathank you, such a white powder?
kil
Lisichkalal, drying does not give dampness, after drying and chaman I stand it for at least another 2-3 weeks, then the taste is rich and elasticity is good.

Yes, the powder is a little grayish-greenish-greenish, not snow-white.
VetaS78
Quote: kil

I'll put in my 5 kopecks. After salting with nitrite, I soak the basturma in cold water for 4 hours, changing it several times, and then I dry it in the dryer for several hours (I don't put it under oppression like Lorik) at the lowest temperature (I have Isidri 1000), and after that I immediately put it into chaman.


Added on Friday 22 Apr 2016 12:02 PM

VetaS78, good basturma will only come from tenderloin and back pulp.

)))) No, I already decided that I would not soak in nitrite. Well, I have a maximum storage of 2-3 weeks, or even earlier it will be eaten)))

That is, you do not squeeze and dry after salt in a dryer at a low temperature for several hours and that's it?
do you put in chaman according to the recipe? and then in the dryer until hard? meat ....

oh, while I learn ... my head is spinning


Posted Friday 22 Apr 2016 12:21 PM

Quote: kil

Lisichkalal, drying does not give dampness, after drying and chaman I stand it for at least another 2-3 weeks, then the taste is rich and elasticity is good.

aa ... that is, drying only at an intermediate stage? and then another 2-3 weeks?
kil
Quote: VetaS78

aa ... that is, drying only at an intermediate stage? and then another 2-3 weeks?
Yes, I do that. Lorik has a shorter term in the recipe, but the principle is the same. Good results don't work out quickly. You can be guided by the weight of the finished product. The meat should be 30 percent less in weight.
VetaS78
Quote: kil

Yes, I do that. Lorik has a shorter term in the recipe, but the principle is the same. Good results don't work out quickly. You can be guided by the weight of the finished product. The meat should be 30 percent less in weight.

that is, after cham I can't do it in the dryer? well, probably I can, but the result is not the one I want ...
y-yes ... I thought this process would be faster)))) well, nothing, I will try to do ...

do you wipe the chaman hard? or a little bit so that the crust remains?

store in the refrigerator after chaman? or you need to look for a place for him to dry ... oh the heat begins ... summer ... (((

kil
VetaS78, I don’t like the chaman, but I really like the smell of it, so now after pickling I practically clean it off, but this is for my taste, and when drying, I periodically hang the meat in the room, then put it in the refrigerator, then dry it from the dryer, this You yourself will understand when you do it for the first time, the second, and then you will be guided by your own taste, I already do it very professionally.
But if done without nitrite, then chaman does not need to be peeled off, it is a preservative.
Moreover, I use chaman several times, put it in the refrigerator until the next batch.
VetaS78
: rose: Thank you and the girls very much for your advice and tips !!!!

Very friendly forum !!!! I'm glad I found him sometime ...


Added Friday 22 Apr 2016 12:46 pm

Quote: kil

VetaS78, I don’t like the chaman, but I really like the smell of it, so now after pickling I practically clean it off, but this is for my taste, and when drying, I periodically hang the meat in the room, then put it in the refrigerator, then dry it from the dryer, this You yourself will understand when you do it for the first time, the second, and then you will be guided by your own taste, I already do it very professionally.
But if done without nitrite, then chaman does not need to be peeled off, it is a preservative.
Moreover, I use chaman several times, put it in the refrigerator until the next batch.

Packing meat in gauze? when does the room dry?
kil
VetaS78, yes in gauze

(if there is no frost, then I hang it on the street).

dopleta
Lisichkalal, similar, but we have it yellowish-beige, not white. And - yes, after all, I also like air-dried basturma more, the authentic drying method is not designed for electric dryers.
Lisichkalal
Larissa, thank you, I would venture to order one) delivery is more expensive than powder)) then I will order a couple of packs. I hope I like it and will also add it everywhere)
And I like the air better
dopleta
Quote: VetaS78
or a little bit so that the crust remains?
Sveta, if you have ordered beef basturma "like real", then in no case wash the whole chaman! Be sure to leave the layer! It will still thin out after drying! And it's delicious.
olaola1
Quote: Lisichkalal
Today I immediately rushed in search of fenugreek.
According to your link, this is fenugreek. It is also called fenugreek.
dopleta
I've recently tried to look in Boston for fenugreek, fenugreek, and shambhala - figvam! I even asked the locals from the Armenians - they don't know. But dried ground leaves of Indian fenugreek (Shambhala fenugreek) do not give such taste and smell
Raw-cured pork basturma
VetaS78
Quote: dopleta

Lisichkalal, similar, but we have it yellowish-beige, not white. And - yes, after all, I also like air-dried basturma more, the authentic drying method is not designed for electric dryers.

so ... I have already ordered a tenderloin and meat for tomorrow, as my trusted seller T.Nina told me))) - EVERYTHING is taken for basturma, I will not regret it and I will check whether I will regret it or I will not, we will eat everything anyway

I'll leave a layer of chaman ... but I can't decide on drying ... we already have a heat-heat ... and in summer it's generally under 40-50, the very south ... it won't work in summer, probably in the air ...
now you can still take it out to a non-sunny balcony ..... well, we don't exclude time either - either we cook for a week or 2-3 ......

I will probably do part in drying, and part in air. I will just understand - how much the taste will differ ... if the one that is not eaten in the dryer earlier ... then I will not understand
Lisichkalal
All right, I ordered 100 grams of powder) soon we will eat yummy.
Larisa, thank you very much for the recipe and for getting to know fenugreek. Here's where I would have found out about him, if not on my favorite forum)
dopleta
Svetochka, you will say thank you when you try the result and you like it, okay?
Lisichkalal
Of course
I still need to buy meat))) And I have not yet figured out where to hang it.


Posted on Friday 22 Apr 2016 02:21 PM

Larissa, well, I already have questions.
I do not have vacuum containers, but I have a vacuum marinator)))) bolshooooy)))) I think that will work too?
There is also a vacuum sealer for bags, this is probably a little from another opera? Or can I also pack the meat in the refrigerator?
dopleta
Of course, a marinator will do. I haven't tried it in packages, but I think you can too. But not longer, otherwise the meat will be salted - after all, when vacuuming, the meat is also flattened, and a thin layer is salted faster.
kil
In a vacuum, the salting time can be divided by 2 ...
dopleta
Ira, so Chanterelle is going to make according to this recipe, and in it, meat in vacuum containers is salted for only a day. So you don't need to share anything else! Unless - if the pieces of meat are very thin. Then - yes, the meat will be salted even faster.
Lisichkalal
Exactly, I want to do everything according to the recipe) it's great that the marinator will do, I would put it in the refrigerator, it's some kind of 5-liter))))
dopleta
Lay it on your side.
Ant
I made from pork tenderloin. There were 2 pieces of 600 gr. Maybe because the thin piece turned out to be very, very salty. It is impossible to eat. I did everything strictly according to the recipe, I specially found fenugreek in spices on Perovskaya.
For tenderloin, keep a lot of salt for a day.
Reading your reviews it was a shame that it turned out badly. I decided to repeat, there was also a tenderloin and salted for 16-18 hours. Then I washed it very, very well. And then according to the recipe. It turned out not so salty, but I still didn't like it. There is no light smoky aftertaste in the meat, as I like. And the color confused me. A dense dark and I was very much expecting a translucent oiliness. And for me, either because of the salt, or for some reason, the color is somehow cloudy.The smell is excellent, but the color did not inspire me.
I already cooked pea soup with one salted portion, it turned out deliciously, so the result of my experiments will not be lost, but I expected something completely different. :-(
dopleta
Irina, you have pieces of 600 g and thin, I have 1 kg each (this is almost twice as much) and plump, so this had to be taken into account. Again, the neck - and the tenderloin. There are a lot of fatty layers in the neck, which do not take on as much salt as muscle fibers.
VetaS78
Quote: dopleta

Irina, you have pieces of 600 g and thin, I have 1 kg each (this is almost twice as much) and plump, so this had to be taken into account. Again, the neck - and the tenderloin. There are a lot of fatty layers in the neck, which do not take on as much salt as muscle fibers.

I also have a question about salt - in this recipe it is written in salt for a day, and in the recipe for homemade basturma - 3-4 days ...... what is better?
I will have meat without fat - tenderloin and something else ... but without fat ...
dopleta
Sveta, it is also written there that for a day - this is if vacuum containers are used! In them, the salting time is reduced significantly! And, I repeat, the salting time also depends on the thickness of the pieces, the thinner the faster.
VetaS78
knowing myself - tomorrow I will buy meat and post a photo for consultation ... and basturma is it generally salty? if natural? I’m ashamed to admit, but I never ate it, I never drink beer that it’s in vain to translate the product
dopleta
And what does beer have to do with it? You don't consider sausage a snack only for beer, do you?
VetaS78
Quote: dopleta

And what does beer have to do with it? You don't consider sausage a snack only for beer, do you?
no))) but usually such a spicy-salty is better for beer, I thought so)
dopleta
I first tried such basturma in Armenia many, many years ago, here it was not sold here yet. Then she appeared in the markets, and then in stores. So in Armenia, although there is its own beer, "beer tables", in any case, at that time, were not popular, but basturma, like cheese chanakh, were and is in every home.
kil
In general, the girls all turn out differently, I think if it is very salty, you can thoroughly rinse the meat after salting or soak it in water for a couple of hours changing the water (I do this), and then put it under oppression or dry it a little in the dryer. I read many recipes for basturma and there are some where the meat after salting is necessarily washed out of excess salt. So I now ate mine for breakfast, she is already more than a month old (since I make several kg of meat at once), and noble white mold is already visible on it and the density of the meat is chic and color. The last piece, but maybe I'll be honored in the evening and take a picture of what I mean.

If I have time

.
Loriku is endlessly grateful for the recipe, I no longer buy expensive meat in the store, but I do it myself.

By changing the marinade, I change the taste. If you do it without fenugreek and with juniper and ketchup, you get a completely different taste, but everyone likes fenugreek, its aroma is not transmitted by any other spice.

VetaS78
each piece I got 500 grams on average. Salted .... I think on Tuesday at 11 am to take out in spices. I can even at 4 o'clock, I can't later - we leave until Thursday ((((I'll leave it until Thursday - I'm afraid to oversalt ...... Will it be enough in salt? And I also mixed salt with sugar - 2 tbsp. L. Salt and 1 tbsp sugar per 1 kg of meat - well, somehow I like this ambassador more ... or in vain? I can wash it off and oversalt ...

It would be easier to know the natural taste of basturma ... I ask my husband - he says - I remember the crust, I don't remember the salt ...


Added Saturday 23 Apr 2016 07:02 PM

Quote: dopleta

I first tried such basturma in Armenia many, many years ago, here it was not sold here yet. Then she appeared in the markets, and then in stores. So in Armenia, although there is its own beer, "beer tables", in any case, at that time, were not popular, but basturma, like cheese chanakh, were and is in every home.

do not be offended, I did not say about beer out of malice


Added Saturday 23 Apr 2016 7:24 PM


Raw-cured pork basturma

Raw-cured pork basturma
what can you say from the photo - normal? or change something?
kil
VetaS78, for me, if the salt is not nitrite, then this is catastrophically small, I would not joke with meat

More than possible, the salt in the meat tissue will not "fit"! But if you don't add salt, then you can fill up the whole product

, you need to make a normal salting and fill the meat with salt as in the recipe ... your meat will definitely dry out in a few days.
The recipe says ONE KILO of salt for 2 kg of meat ... and where is there sugar and why is there sugar.
You do not need to discover America, you do not salt fish that you will eat the next day. Take care of your health.
VetaS78



Added Saturday 23 Apr 2016 10:25 PM

Quote: kil

VetaS78, for me, if the salt is not nitrite, then this is catastrophically small, I would not joke with meat

More than possible, the salt in the meat tissue will not "fit"! But if you don't add salt, then you can fill up the whole product

, ... you need to either make a normal wet salting or add salt to the meat as in the recipe ... your meat will definitely dry out in a few days.
The recipe says POLKILO salt for 2 kg of meat ... and where is there sugar and why is there sugar.
You do not need to discover America, you do not salt fish that you will eat the next day. Take care of your health.

ran to rinse and salt ((((and what - now the ambassador and on Tuesday can be washed off?

here. corrected. each dish contains 1 kg of meat. salted 250 grams of salt per 1 kg. right after all

Raw-cured pork basturma

Raw-cured pork basturma

Raw-cured pork basturma
kil
Well done. Right. Then it is better to soak in ice water for 3-4 hours and remove excess salt.
VetaS78
Quote: kil

Well done. Right. Then it is better to soak in ice water for 3-4 hours and remove excess salt.

on Tuesday afternoon will it be possible to transfer to the chaman? and soak at 12-13 hours ..... or a little?
kil
After salting, you need to dry for 3 days before chaman ... recipe on 1 page.
VetaS78
Quote: kil

After salting, you need to dry for 3 days before chaman ... recipe on 1 page.

oh, I didn't want to say that)))) of course you are right - I will dry it until Thursday, on Thursday I will dry it in the dryer for several hours ... then I will dry it ...

Interested in Tuesday will it be okay to take out the salt and soak it? or how best to do it, I'm afraid that if I leave it until Thursday, then I will overdo the meat (((
dopleta
I was not there, I beg your pardon. Ira, kil, thanks for your help - could Sveta ditch the meat, and it would be my fault. Sveta - that means you salted it yesterday, on Saturday? Yes, take out and wash on Tuesday!
VetaS78
Quote: dopleta

I was not there, I beg your pardon. Ira, kil, thanks for your help - could Sveta ditch the meat, and it would be my fault. Sveta - that means you salted it yesterday, on Saturday? Yes, take out and wash on Tuesday!

what I would do without you girls)))) I would definitely have killed the meat ..... And on Tuesday, just rinse or soak in cold water in the refrigerator for 3 hours?
dopleta
You rinse the meat well and lick it (don't be afraid, nothing will happen to you from salted beef). If it seems to you that the meat is very salty, soak a little. Rinsing is usually enough for me.
VetaS78
Quote: dopleta

You wash the meat thoroughly and lick it (don't be afraid, nothing will happen to you from salted beef). If it seems to you that the meat is very salty, soak a little. Rinsing is usually enough for me.

Yeah. Got it. Is it better to hang to dry in the kitchen? Or put on a wire rack in the refrigerator? With or without gauze to dry

And if I cook the chaman tomorrow, and put the meat in it on Thursday (this is if I dry it in the dryer) or on Friday-Saturday? (This is if in natural conditions). I will close it in a vessel and it will stand for myself ... is it possible?
dopleta
I dry in the kitchen or on the glassed-in loggia. I close the gauze only in the summer, when there is a risk that a fly may squat. About chaman - everything is possible, it is closed, perfectly stored in the refrigerator, it is even better infused.

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