SvetaI
Quote: dopleta
I would probably cut off a thin tail and salt it, and dry it in less time
Larissa, thanks for the advice! The ponytails are already ready, this time I did not oversalt and my chaman is not so angry, everything is very, very tasty and fragrant!
The house seems to be completely dry, the chaman dried up in a day, the tails became almost completely hard in two days and I took them off and put them in the refrigerator. The beef tenderloin hung for 3 and a half days and I also took it off. A piece of pork is thicker - still hanging. Something fast this time, okay?
Large pieces will lie down until NG, then I will take a "front" photo and report
dopleta
Quote: SvetaI
Something fast this time, okay?
Okay, Sveta. If it is dry in the quarter, it may take less time - rely on your feelings when "probing". And I'm waiting for the photo, although I quite liked your last year.
somorra
For me, too, everything happens much faster than in the recipe. The pieces are thin and the apartment is hot and dry! After salting, it hung to dry for 24 hours and became completely hard, put it in a chaman, now it is pickled.
dopleta
Surely we still need to make allowances for our very humid St. Petersburg climate.
Basja
Girls, I dry basturma in the refrigerator in the door to maintain a certain humidity, I cover the basturma with plastic wrap. Now it hangs at a temperature of +9, humidity 73%
Dried pork basturma
kil
Basja,
Nikusya
I am Nina,, Tell me Nina, do you live as a guide, do you have a dog, and do you have a refrigerator under lock and key, or do you prop it up with a stool?
SvetaI
Ha, dog! Tell me better, Nina, how do you protect yourself from two-legged marauders?
Basja
And I have a barn lock
Nikusya
Quote: Basja
And I have a barn lock
In principle, I knew it! But I still hoped ... Bummer ...
SvetaI
Larissa, happy New Year!
Dried pork basturma
dopleta
Quote: SvetaI
Large pieces will lie down until NG, then I will take a "front" photo and report
Sveta, thank you very much, the report was accepted and appreciated!
Olga_Ma
Larissa, thanks for the recipe, we really liked the basturma, I made it from pork, next time I will make it from beef and put less salt, it is salty for us
dopleta
You are welcome, Olga ! I am very glad that I liked it. And the salting process varies, but it will come with experience. Depending on the size of the pieces of meat, the amount of salt and the salting time may vary.
somorra
dopleta, Larissa! Finally, I crawled out with the report. Basturma has long been eaten, everyone really liked it! I have already salted a new batch. It turned out very tasty! Next time I will take into account some of the nuances in choosing pieces of meat and make a chaman a little thicker and more uniform.
Dried pork basturma
dopleta
Better late than never, and with such a great result! Thank you, Julia!
somorra
I did pork and beef - I can't even say which tastes better!
dopleta
I also like both equally.
Olga_Ma
Dried pork basturma
Larissa, this is my belated photo report
dopleta
Thank you very much for not forgetting, Olga, the report is very appetizing!
Nuttison
dopleta, Thank you!
dopleta
NuttisonHave you already prepared? Liked?
Ukusilda
Salted, dried for 4 days. Before being sent to the chaman, my husband bit off his "ass", said very tasty. I selected the meat))) For me, there is a smell of raw meat, maybe the spices will kill it.
There was a lot of rape, I even drained and added salt. How much db fluid is normal?
dopleta
Depends on meat. The main thing is not to oversalt when adding salt. And if the husband liked it even after a simple salting, then he should definitely like the final result.
Mandraik Ludmila
Larissa, thank you very much, from my husband separately: respect and respect. I made a pork neck according to your recipe, before everything ended at the stage of the first "hanging" elasticity, and now at least you can cut it off normally. And the taste is very unusual, I have never used fenugreek anywhere and never. My husband ordered it to be repeated for New Year at his corporate party
dopleta
Very glad Dandelion! Special thanks to my husband for the assessment!
SvetaI
dopleta, Larissa, happy New Year!
Traditional New Year photography
Dried pork basturma
Every time I do it better and better, although, it would seem, I always make according to the same recipe.
Thanks again for this wonderful recipe!
Now it seems to me that without homemade basturma, the New Year will not come.
dopleta
Sveta, you won't believe it, but I'm chewing it at this very moment too! You're right: a holiday without her is not a holiday! We feel (and enjoy) in parallel! Thank you !

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers