Natalie07
Dopleta, Larisa! Thanks for the recipe and detailed explanation of the process.

I did it for my birthday. Everything worked out great. Did you like the reaction of the employees - did you do it yourself? you look ... basturma as real !!

Thank you!
dopleta
Oh, Natasha, how glad I am! Thanks for unsubscribing!
musi
Quote: dopleta
After all, I dried such basturma, when there were no such containers on sale, or even in the project! You just need to hold it longer.
Good evening! Please tell me how long you need to keep in a simple container?
The meat is already in the salt
dopleta
Olya, hold it for three days.
musi
Quote: dopleta
hold for three days.
Thank you! And should the liquid escaping be drained or let it stand? I just looked, there is a floor of a container of liquid
dopleta
Yes, Olya, it is better to drain and add a little more salt to replenish what was removed with the brine. Earlier, a long time ago, when vacuum containers did not exist yet, I salted meat right above the sink under the oppression in an inclined position so that the juice could drain freely. I wrote about it in "home basturma".
musi
Thank you so much!
Chuchundrus
Dried pork basturma
: hi: Janikes reports: bravo: respect
Super tasty
dopleta
What are you? Even he appreciated? In fact, all my Armenian friends always praise, but I thought it was out of innate politeness ...
Chuchundrus
Really praaaaaaal basturma.
: girl_mad: There is nothing to get to the bottom of
musi
dopleta, Larissa, I have a huge THANK YOU for the basturma recipe One piece has already been taken Chaman is a thing Basturma turned out to be just awesome I will constantly do a huge THANK YOU again
dopleta
Olya, fellow countrywoman, thank you very much for such an emotional review! I am very glad that I liked it!
musi
Larissa, I liked the wrong word, you can eat your mind. The husband said that before he ate normal basturma only in a restaurant, and homemade is a SONG
Chuchundrus
musi, with chaman and lard, it turns out superb Now: secret: someone will tap me with a slipper
: sorry: I won't be anymore
musi
Chuchundrus, exactly, we must try. Thanks for the tip of the chaman thicker so smear And the smell from the chaman what is
dopleta
Quote: Chuchundrus
Someone will hit me with a slipper
Do not rain! I use it myself wherever possible, I use it!
dopleta
Quote: musi
And what is the smell of the chaman

Quote: dopleta
After 5-6 days, remove the excess mixture directly with your hand and hang it up to dry again (keep in mind, at this stage the smell will be in the room so that you will need to constantly walk with a rag to wipe the drooling from everyone present)
Chuchundrus
: girl_cleanglasses: I have the audacity and dream of finding out where else chaman is used: secret: in your household
dopleta
I'm talking about dry powder. I add it everywhere, well, except for desserts, of course - in meat, in fish, in preparations. Even in soups. I love its scent!
Chuchundrus
: rose: merci you are very kind
dopleta
Quote: Chuchundrus
I have the audacity and dream to find out
Quote: Chuchundrus
merci you are very kind
For what reason are such gallant exercises, so little compatible with your nickname, Chuchundra, sit down? Does Schaub discourage me?
Chuchundrus
: girl_pinkglasses: I am in a good mood: secret: it was
lettohka ttt
Gorgeous Basturma !!! Mmmm .... photo :-) :-) :-) Thank you Larissa for the recipe and detailed MK !!! The only thing left is to buy good meat, and come up with some kind of cover, we have already asked for flies, what could we think of ??? Maybe someone has some thoughts ?? : girl_in_dreams
Makhno
And I'll stick my nose in.
I made it according to your recipe, but only with beef, and salted in sea salt with the addition of a mixture of aromatic spices and a little sugar.So already at the initial stage, the smell was awesome.
Now 2 weeks are approaching, but unfortunately one piece has already been eaten. The meat is awesome.
Thanks for the recipe.
By the way .... drain excess liquid during salting.
dopleta
Thank you, Makhno, for your "stuck nose"! I am very glad for your impressions after cooking! I wrote about removing excess fluid in the recipe beef basturma (that recipe looks a little "clumsy", because it was not changed by me after the introduction of new rules for the design of recipes):
Quote: dopleta
Put on an inclined plane so that there is a place for the liquid to drain (I put it on the edge of the sink), cover it with a board with oppression on top and leave for 3-4 days.
Makhno
Have you tried adding spices directly to salt? If so, what is your opinion on this.
dopleta
No, Makhno, I didn't. Precisely because at the stage of salting, the meat loses a lot of liquid, thus, and a significant part of the spices and their aromas will be washed out. Although a certain percentage will definitely work. But, in my opinion, "not a horse feed".
Makhno
And on the contrary, it seemed to me that the meat smelled very tasty the very next day. I just took a little spice.
dopleta
Well, since you liked it - put it right away, of course, it won't get any worse, additional pickling can't hurt.
Makhno
After long trials of this recipe (pork. Beef), it seemed to me that there is too much garlic here. Who tried to remove it from the recipe or replace it with a little dry one ???
dopleta
One of our attentive members of the forum discovered my recipe in a seamless form for a cook. RU: 🔗 ...
I am completely satisfied with the amount of garlic, but the taste and color ..
Nikusya
A bad recipe will not be pulled down! Only masterpieces are stolen.
Soon I will also boast about basturma. Today I will start a chaman.
dopleta
Nikusya, the most attentive and caring you are mine,! I look forward to the verdict.
Dance
Lorik, tell me, please
1) how long does the final drying (drying) last - a week, two, a month ..?
2) does the mass lose volume during drying and how much (that is, it shrinks, was it big, it became a tiny bitch)?
3) is it necessary to dry over the stove?
4) if so, does the juice give away (flows)?
I want to calculate the time for the new ones. year guess. Thank you in advance.
dopleta
Tanya, I answer:
1) Less than a week.
2) Loses, but not much.
3) No, not at all.
4) No juice
Dance
Thank you very much, Larisochka.
Marcella
If anyone is interested, I can add that the chaman must be rinsed several times by pouring it with warm boiled water. a little, but stir thoroughly so that there are no lumps. Then leave for 15-20 minutes. All the thickets will settle to the bottom, and carefully drain the water. This should be done 2-3 times. Extra bitterness is removed. And one more thing: Basturma is a national dish of the peoples of Transcaucasia, just as classic borscht is not cooked with cauliflower, and basturma is NEVER made from pork. And don't write angry reviews. Name the dish differently. Only beef tenderloin is used. Not even veal, because it has an increased amount of fat. Pork meat does not pass the bacteriological requirements for basturma. I say what I know. I have eaten all this since childhood.
Dance
Duc ... this ... but not beef tough?
dopleta
Quote: Dance
Duc ... this ... but not beef tough?
Tanya, will not, from beef I have also been preparing basturma for more than a dozen years. Marcella, no one will write you angry reviews, this is not accepted a priori at our Bread Maker. Authentic basturma, which was dried in Muslim countries, was really prepared only from beef, in the countries of the Transcaucasus of the Christian world, it has already begun to be made from pork, and now any jerky is called basturma, be it horse meat, poultry or pork. As for swinth meat, then I wrote more than once that it is necessary to use only that meat, in the quality of which we are 100% sure, passed the bacteriaaboutlogical control.
Marcella
And one more thing, the meat must be held under the press after washing off the salt. Within 3 or 5 days. If interested, I can describe the process.
dopleta
Marcella, I just gave a link to the description of this processwhere the meat is kept under yokee a certain time. These are different recipes with different technologies.
Dance
So, what does this process give and is it needed in this product?
dopleta
Tanya, here I used vacuum containers, which greatly reduce the salting process. It can be done using that technology, but then it will take more time.
Dance
Lor, in the sense of sucking air from the container? And if there is no such thing, then under the press? For shikoka?
dopleta
Yes, Dance, then prick with a fork, dip in salt and put it obliquely under the oppression for four days.
Dance
Yeah, okay, thank you. We love these things ... somehow I made a raw-cured sausage, she didn't have time to finish it - they ate it raw
dopleta
I understand you !
Dance
She guarded the first two rings with a rolling pin, waved her hand at 3rd and joined
Makhno
And in the sequel, I want to pray again this topic.
Dance..... Beef makes basturma tastier, although in our family they don't eat beef.
I would like to draw your attention to the recipe - "Basturma in Armenian". caught me in the vastness of the Internet.

I want to hear the opinions of experts. At first glance, it should be very tasty.
Confuses red pepper .... won't it be spicy (I don't like it).
We are not shy .. we share an impressive one. I'm ready to run to buy red wine and sumac (I don't know ... will I find it here) and a beautiful piece of beef.
Is the rib meat good (Spencer roll)
dopleta
Red pepper does not bother me at all, I definitely use it in basturma in no smaller quantities. I also have sumac, we sell it, but it's not dried pomegranate peel, as the author says, but also ground sour, red dried berries. Of course, it's interesting to try. The next moment is still doubtful. The meat in the marinade is immediately placed under oppression. It would be more logical to first hold it in it without oppression, in order to marinate, and then put it under a press to expel excess moisture. If I repeat, I will do just that.

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