Homemade basturma

My family loves home basturma, but the prices for her oh how bite. And I learned how to make basturma on my own. I can say that the taste is even better. It is not a sin to surprise such meat appetizers and guests. Homemade basturma is prepared without much effort, and at a very low cost it turns out. Join us on “Very Delicious” and let us surprise your loved ones with delicious basturma!

Ingredients:

• pork tenderloin - 800-900 grams;
• salt - 3 tablespoons;
• spices (ground pepper mixture, paprika, coriander, chaman, dry garlic) - 1 tablespoon each.

Homemade basturma. Step by step recipe

1. Strip meat from veins and fat.
2. To prepare the brine, mix 1 liter of water and salt.
3. Put meat in it, put under oppression and send it to a cool place (you can refrigerate it) for 2-3 days.
4. After we get the tenderloin from the marinade, wrap it with gauze and put it under oppression for a day, so that the excess moisture comes out as much as possible.
5. Mix spices and generously roll salted meat in them. Wrap gauze again and hang it in a well-ventilated place (on the balcony, you can also in the kitchen, but ventilate the room more often).
6. Depending on the temperature, basturma can fade for 1 to 3 weeks.

It took me 10 days. It turns out just amazing! Cooking home-made basturma will not take you much time and effort. "Very tasty" wishes you bon appetit! And be sure to try chicken basturma with wine and chicken basturma with honey.