Homemade basturma recipe

Basturma

Beef basturma 3.7

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Armenian beef basturma recipe for connoisseurs of a special cool snack. Let's take a look and write down the recipe now! . further

Chicken basturma in a slow cooker 4.3

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Turkey basturma in the oven 4.8

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Armenian basturma 3.9

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Chicken basturma 5.0

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The methods for making basturma are not fundamentally different from each other. First you need to purchase beef cuts. And before you cook basturma at home, you have to be patient. First, the slices are cut into pieces, this is necessary in order to immerse it one hundred percent in the brine. The meat is kept in this way for several days. Then it is sprinkled with salt and sent under the press. Naturally, the manufacture of basturma is not described in detail here, but the main stages are clear. Then the salted pieces of meat are rolled in herbs and spices, and only after this comes the moment when it is hung in a room with good air access. Delicious basturma will turn out only after 25 days. It takes a lot of time to make, but the end result is worth it. So, it is very important to have patience and high-quality recipes, which our creators are happy to share.

Basturma at home

Basturma is meat cured in spices, a popular delicacy in Armenian, Turkish, Azerbaijani and Central Asian cuisine. Basturma is easy to prepare at home.

The recipe for making basturma is long, but quite simple. A whole piece of meat, previously salted to remove excess water, is covered with a layer of a fragrant consistency of garlic, reddish and dark pepper, blue fenugreek (chamana), and then hung to dry. Served as meat tenderloin or placed on sandwiches.

On this page I have collected 3 recipes: beef basturma at home (recipe with step-by-step photos), pork basturma and chicken basturma (chicken breast). You will also learn where and how to dry and where and how long to store basturma, and other details of making homemade basturma.

Beef basturma

You can salt meat either using the dry method or by soaking it in a salt solution. The first method is simpler and faster, because you don’t have to keep the beef under pressure. Salt will do all the work - it is poured onto a piece of sliced meat and draws out all the water from it. For the first three days, the beef is dehydrated, then the piece is coated with spice paste and hung in a draft to dry. We will cook for approximately 4 weeks, in other words, about a month (in winter, you can speed up the process to 1 week if you dry it in an apartment near the window).

Ingredients

beef cut – 800 g
coarse rock salt – approximately 2 kg
chaman (blue fenugreek, utskho-suneli) – 2 tsp.
ground sweet paprika – 2 tsp.
reddish pepper – 1 tsp.
dark pepper – 1 tsp.
ground garlic – 1 tsp.
khmeli-suneli – 1 tsp.
dried dill – 1 tsp.
whole grain wheat or rye flour – 2 tsp.
water or dry reddish homemade wine – 50-70 ml
vegetable oil – 2 tsp.

Note. The essential ingredient is chaman. It is used as a coating thickener and insect repellent.

How to cook beef basturma

Reddish-colored beef is best suited for basturma - this meat is mature, it has a rich taste and smell. You shouldn't take veal. As a standard, buy a cut, this cut is the most tender, virtually without connective tissue (the structure of tissues of living organisms is studied by the science of histology) and without fat. If you take beef fillet rather than sliced beef, try to choose an even piece with the least amount of tendons (they all need to be trimmed).

There is usually a whitish film on the surface of the cut, which must be carefully removed with a sharp knife. For basturma, I did not use the whole cut, but only the middle part. I divided the meat into two pieces, each one came out to approximately 400 grams, a total of 800 g. (You can take any amount of beef in its entirety; I gave the weight for the convenience of calculating the spices that will be used for coating; they are enough for 1 kg of meat.) “Host “And the “head” of the slice can also be dried if desired, the main thing is that the pieces should be more or less the same thickness and weight for uniform salting. Cut the pieces so that their diameter is no more than 4 cm, otherwise the basturma will take a very long time to dry.

So, let's move on to the first step - dehydration. Take a bowl or mold of a suitable size so that the meat can fit into it freely. Pour coarse table salt onto the bottom and level it with your hands - it should cover the bottom by 0.5 cm and lie in one even layer. Non-iodized salt is suitable, without any impurities or additives.

We place pieces of meat on a layer of salt - they should lie freely and evenly, without any bends or creases; otherwise, during the dehydration process, the meat remains uneven, with twists.

Sprinkle generously with salt on top. There is no need to skimp on salt; it must cover the meat one hundred percent. Place on the refrigerator shelf for 1 day. After a day, the salt will absorb water from the meat and become moist to the touch. We remove it, simply scrape it off the meat (no need to rinse!) and add fresh salt. The function must be repeated 3 times (in other words, within 3 days). It is necessary to change the salt every day to prevent the formation of brine, otherwise the meat may be over-salted.

After three days, remove the beef completely from the salt. The pieces will become darker in color and tougher to the touch because the salt will draw out the water from them. Don’t be afraid that so much salt will go away, the meat won’t take too much, it will be salted moderately and will absorb as much as it needs. The meat must be washed - thoroughly washed before coating, so that no large crystals of salt remain. And be sure to dry it. I immediately thread it onto the ropes - they will serve as a suspension for us.

Step 2 - coating the meat. First, prepare the spice mixture. Combine chaman, sweet ground paprika, reddish and dark pepper, ground garlic, suneli hops and dried dill in a bowl. For viscosity, I add a little coarse flour (preferably rye) and sunflower oil, which makes the coating more elastic and prevents it from crumbling when drying. You can add another pinch of natural cherry or pomegranate dye for the most representative look. Pour all the spices with boiled cool water or dry reddish homemade wine - 50-70 ml will come in handy, add evenly, stirring until smooth. The result should be a creamy mixture. Let it brew for 1 hour. Please note that there is no need to add salt!

Coat the pieces on all sides. The layer should be plentiful, but do not overdo it, otherwise after a couple of weeks of drying our basturma it will simply fall off. We send it to the balcony for 1-2 days so that the top layer dries and some of the spices are absorbed into the beef.

Next, you need to “swaddle” it in gauze or ordinary snow-white cotton fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . And let the basturma hang for 2-3 weeks until it is completely ready. Then all that remains is to cut into thin, translucent slices and enjoy this delicious home-made delicacy.

Where and at what temperature should you dry basturma?

In the autumn and spring, there are usually no problems with the temperature regime for drying meat. You can hang it on the balcony or outside under a canopy. In the summer, when it is very hot, you have to put it in the refrigerator for a day (with a “no frost” system, where convection is constant).

In winter, there is no need to “swaddle” basturma, because there are no insects, but maintaining the best temperature is very problematic. What should we create? If you have a glazed loggia and there is no severe frost outside, you can dry it there. Or try the express option for winter - 1 day in the cold and 7-8 days at room temperature not more than +18 degrees. Readiness is determined by touch - the basturma must harden (but it does not need to be brought to the state of “stone”), when pressed it should be like raw smoked sausage.

Pork basturma

Instead of beef, almost everyone uses pork to make basturma at home. As for the choice of meat, cut pork or fillet are perfect. It is absolutely necessary to cut off all the fat, otherwise it will harden and the basturma will turn out hard.

The manufacturing technique here will be different - in a salt solution (you can literally salt beef in the same way). The meat is first rubbed with salt and sugar, then left in the refrigerator for several days, put under a press and only then dried.

Ingredients

pork slice – 800 g
salt – 500 g
sugar – 1 tbsp. l.
water – 100 ml
chaman – 1 tbsp. l.
reddish ground pepper – 0.5 tsp.
ground coriander – 1 tbsp. l.
Georgian adjika (seasoning) – 0.5 tsp.
sweet ground paprika - 2 tbsp. l.
ground cumin – 1 tsp.
dry garlic – 1 tsp.

Rub the pork slices with salt and sugar. Cover the bowl with cling film and refrigerate for 3 days. During this period of time, the pork will be salted and release a lot of its own meat juice. It always needs to be drained. We wash the salted pieces and soak them in water for 3-4 hours (the water must be changed every half hour). Place a weight on top and keep it in the refrigerator for another 1 day. During this period of time, the cut will become flatter and harder to the touch. Coat with spice paste and dry in a cold place for 5-7 days.

How to create basturma at home

Basturma is definitely a delicacy. It is prepared from beef fillet, which is salted and seasoned with spices, after which the meat is dried. Making tasty basturma is not so easy. Our creator, culinary blogger Venera Osepchuk, made a step-by-step master class on how to make it especially for Life #Food.

Photo © Venera Osepchuk

It is best to make basturma from beef, and the meat must be fresh (not frozen), without streaks, films and fat; the standard, of course, is the sirloin (the flesh of the back). But, as experience shows, flesh with small veins, for example, from the back of the leg, is also suitable. There are many recipes for making basturma, but they all have the same principle - salting the meat, coating with spices and drying the meat. The main spices used are chaman, reddish chili pepper, paprika, coriander, cumin and garlic. Instead of reddish chili pepper, I use Georgian adjika, it is the most fragrant, with its own spices and garlic.

The production time for basturma is from 2 to four weeks. Why is there such a spread in time, because it all depends on the thickness of the piece of meat, on the temperature and humidity in the room. The finished basturma should feel like store-bought raw smoked sausage; don’t overdry the meat; it doesn’t have to be as hard as a brick. Not bad and faithful basturma is cut firmly, but inside there is tender meat that just bites with your teeth.

Basturma is served as a meat appetizer, it can be added to salads, wrapped in pita bread with herbs, and it is also very tasty to fry scrambled eggs with it.

Ingredients:

Beef (fillet or flesh without veins) - 1.5 kg,
Salt - 1 pack,
Chaman - 0.5 cups,
Ground paprika - 3 tbsp,
Ground cumin - 3 tbsp.,
Ground coriander - 3 tbsp.,
Georgian adjika - 3 tbsp. (or replace with ground chili pepper - 3 tbsp.)
Bottled water (or boiled at room temperature) - 1.5-2 cups.

Manufacturing method:

Divide the meat into three equal pieces of approximately 0.5 kg. Absolutely, I concluded that the pieces should be from 0.5 kg to 0.7 kg, so they dry better.

Photo © Venera Osepchuk

Pour some of the salt into the bottom of the cup, put pieces of meat and sprinkle the remaining salt on top.

Photo © Venera Osepchuk

Place the cup of meat in the refrigerator for three days. If juice comes out, be sure to drain it and turn the meat at least once a day.

Photo © Venera Osepchuk

After the meat has been salted, wash it thoroughly under running water and dry it with a kitchen towel. If you want the meat to be as salty as possible, then after washing the salt, soak it in water for three hours, changing the water every hour.

Now, in order for the meat to take a beautiful, even shape, it will be necessary to put it under a press. Wrap any piece of meat in cotton fabric (medical system of cells and intercellular substance, united by a common origin, structure and functions) and place a press on top of it. After a couple of hours, check the tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) , if it is wet, exchange it for another, dry one. This is done so that the tissue (the medical system of cells and intercellular substance, united by a common origin, structure and functions) absorbs excess water. As a press, I have a 5 kg iron disk. You can put a five-liter plastic bottle of water on top. The meat will sit under pressure for a day, that’s enough. It is also better to put meat with abs in the refrigerator or take it out to the balcony (if it’s cool there).

After pressing, make a hole at the very top of the meat with an awl and insert a stainless steel wire, making a loop; It is also convenient to use plastic clamps.

Hang the meat to dry for three days at room temperature. The space must be well ventilated, but not in a draft (because the surface of the meat can immediately dry out and become crusty) and not in direct sunlight!

Now we will prepare the spread for the meat. It definitely needs to be created in the evening so that it swells well and the chaman “makes friends” with the spices. Pour chaman and all the spices into a cup, and gradually add water, stirring. The chaman will thicken, so much water is needed so that a mixture of thick sour cream comes out. Then put adjika there, stir, if necessary, add more water. We take Georgian adjika, which is a pepper paste, and it should not be confused with the so-called Russian adjika, which is made with tomatoes. Absolutely, adding adjika is my freedom. Ground reddish chili is usually added to the spices, so what you add is at your discretion.

I also recommend blending the diluted chaman with spices in a blender so that its texture is as even as possible.

The next day, lightly coat the meat with spices and hang it to dry. As soon as the surface dries out a little, you can apply a second layer of chaman if you want the crust with spices to be thicker.

If you see cracks on the surface the next day, you can slightly wet your hands and gently rub the cracks with your fingers.

The coated meat will take from three to 5 days to dry, it all depends on the temperature and humidity in the room, and on the thickness of the piece. After three days, gently squeeze the meat with your fingers; if its elasticity resembles the hardness of dry-cured sausage, then you can remove it from the dryer.

Now the finished basturma needs to be tightly wrapped in cling film and put in the refrigerator for another three to four days. During this period of time, the basturma will ripen even better, and the remaining moisture will be distributed throughout the meat, making the cut pieces flexible and soft.

This basturma can be stored in the refrigerator for up to three months.

Beef basturma: cooking at home

Probably almost all of you have already tried this delicacy. Lean meat with a special taste, cut into thin slices, can be served at any table. It is absolutely simple to prepare, and the possibility of error is negligible.

Information from history

Various versions of this dish are found in the cuisines of almost all nations of the world. So even the most ancient nomads, while preparing for a campaign, soaked meat in brine, later using a press they got rid of excess water, and then dried it in the fresh air. Such meat was edible for a long time even in the summer. This idea was later adopted by sailors. When setting sail, they stocked up on dried meat. This is how a dry-cured meat dish - jamon - arose in Spain, and in the Balkans - prosciutto. But in countries that were once under the rule of the Ottoman Empire, such as Armenia, Azerbaijan and Turkey, they developed their own recipe for making this cool snack. Basturma differs from its “brothers” from other countries by its special spice crust, which is used to cover the meat before drying. Fragrant spices and garlic give the delicacy a memorable smell and unique taste, which is why almost everyone loves it so much.

Usefulness of basturma

Like all other dried meats, basturma is a storehouse of vitamins and minerals. The absence of heat treatment allows you to preserve rapidly degradable beneficial microelements in the meat. So it contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) C, PP, A, B6, B12, as well as minerals - iron, magnesium, phosphorus and calcium. For those who care about their own figure, nutritionists recommend including basturma in their diet. This is a low-fat dietary meat with the highest content of protein and amino acids. The calorie content of the delicacy is about 240 kilocalories per 100 grams of product. But it is necessary to take into account that dried meat is lighter than boiled meat, if you take approximately the same size.

Despite the obvious benefits, the dish also has contraindications. A huge amount of protein negatively affects the course of kidney diseases and gout, and hot and spicy spices should not be consumed by people suffering from stomach and liver diseases.

How to store basturma

A perfectly cured piece of beef can be stored for up to six months. The main enemies of long-term storage are dampness and pungent odors. So, a cool and well-ventilated basement will be a suitable place. Wrap a piece of meat in a canvas bag and hang it there. If you don’t have such a place, you can store it in the refrigerator. The most reliable method to preserve the freshness of basturma is vacuum packaging. If you have already opened the package, then each time you put the meat in the refrigerator, carefully wrap it in cling film. Refrigerator odors can quickly destroy the smell of basturma. If the meat has a musty smell and has lost its elasticity, then it is better to avoid consuming it.

Armenian basturma recipe

Although dried meat is excellent {in itself}, the Armenian version of the recipe allows you to achieve a more tender and fragrant taste. The main difference is the addition of wine to both the brine and the paste to coat the meat before drying. But anyway, this dish can simply be prepared at home, because it does not require any complex technology.

Ingredients for 1 kilogram of beef:

Reddish dry wine – 1 bottle;
Coarse salt – 6 tablespoons;
Ground red pepper - 3 tablespoons;
Ground chaman (other names: shambhala, hilba, fenugreek) – 2 tablespoons;
Sumac (ground dried lemon seeds) - 2 tablespoons;
Garlic – 5 medium cloves, grated on a small grater.

Coarse salt – 4 teaspoons;
Sumac (ground dried lemon seeds) - 3 teaspoons;
Ground chaman (other names: shambhala, hilba, fenugreek) - 3 teaspoons;
Ground reddish pepper – 2 teaspoons;
Garlic – 15 cloves (crushed in a garlic press);
Reddish dry wine – about 100 g;
Flour – 1 teaspoon.

The traditional type of meat for basturma is beef. But as a candidate you can take pork, lamb, horse meat or venison. Usually, for drying, they take sliced meat, or any other lean piece of meat, and rid it of fatty layers. In order for the meat to be perfectly salted, the diameter of the pieces should not be more than 10 cm. And the cut should not be thin, otherwise the meat will turn out very tough and overdried. In addition, it is necessary to create punctures in the pulp with a fork or knife for uniform salting.

In the pan where the future basturma will be marinated, add all the brine ingredients, add wine and mix well. Then we place the meat in it and place pressure on top so that it is one hundred percent in the water. In this form we leave it for a week in the refrigerator or basement at a temperature of no more than +8 degrees.

Before the next cooking step, the meat must be removed from the marinade and left to dry overnight (that is, in the dark) under pressure. This will remove all excess water from the meat. The next day you can start preparing the paste for coating the basturma. First, mix all the dry seasonings, not counting the flour, with chopped garlic. Carefully add wine to this mixture so that the resulting mass is as thick as very rich sour cream or toothpaste. Place our meat in a saucepan or bowl and carefully coat it with paste. Leave the basturma in this form for 12 hours in the refrigerator.

After this, we collect all the excess paste from the meat in a separate bowl. We make a puncture in the pulp and insert a rope on which it will dry. Add flour to the paste collected from the meat and again coat the piece with a thick layer. For ease of application, you can use a spatula. On average, the thickness of the crust should be about 2 mm. No more, otherwise it might start falling off in pieces. Now the quicksturma is ready for drying. The best space for it is a cold, drafty basement. In a city apartment in autumn and spring, when it is not very cold and not yet hot, you can dry it on the balcony. Well, if you have a refrigerator with a NO FROST system, you can quietly dry it directly on the door. The approximate drying period is about 10 days. Readiness can be checked by softness. If the pulp is already sufficiently dry, then the delicacy can be served.

Dry method of drying basturma

The Armenian version of production is magnificent, but not many people can use it. Some people cannot stand the smell of wine that remains in the finished product, while others do not use wine in cooking for other reasons. Another option is pickling without marinade.

For this recipe we also take beef and poke holes in it. Place a sieve or colander in a deep bowl, place a non-soaking napkin on it, generously sprinkle salt on top, place the meat and add more salt. This pattern will help greatly in drawing out the water from the pulp. But you can simply put the meat in a container with salt in a ratio of 1 to 1, and then drain the resulting liquid once a day. Don’t be afraid to oversalt, the pulp will take only the salt it needs. Basturma must be salted for 3 days. After this, the piece must be washed to remove salt under water and dried for 12 hours under pressure.

Our meat is ready for coating and can now be mounted on a hook for drying.

Composition of paste for coating:

Paprika – 1 tablespoon;
Sumac (ground dried lemon seeds) - 1 tablespoon;
Ground chaman (other names: shambhala, hilba, fenugreek) - 1 tablespoon;
Flour – 1 tablespoon;
Ground reddish pepper - half a teaspoon;
Ground dark pepper - half a teaspoon;
Garlic – 1 head;
Water.

Using a press, chop the garlic and mix it with the dry ingredients. Add water evenly. The paste should come out of the mixture like a pate and should not come off the spoon with which the mixture was stirred. If the mass still drains, then you need to leave it for some time. The spices and flour will swell and absorb excess water. Quickly coat the meat with the prepared paste. A soft spatula will help you apply the mixture sparingly. Once all the coating has been applied, we again carefully walk over the surface of the piece with our hands dipped in water. This will allow you to achieve a smooth crust. In this form, basturma can be sent for drying. If you dry it in the fresh air, then after a day, when the coating has dried well, wrap the meat in gauze to protect it from insects. After 3 weeks, basturma is ready to hit your table.

There are a huge number of basturma recipes, and everyone brings their own aspects into production. But two things remain common: a press for expelling water from the pulp and a spicy crust in which the delicacy is dried. Depending on your preferences, you can create your own bouquet of seasonings for coating with your favorite spices. In addition, it is so easy to prepare beef basturma without the help of others.