Basturma is considered a delicacy, which is not very cheap in stores. But this delicacy can be easily prepared on your own at home, and using a minimum set of components. You need to take fresh and high-quality meat, as well as a set of spices. The recipe itself is very simple and quick. The meat does not need to be subjected to any heat treatment, only marinate it well in spices. But, at the same time, the dish will not be ready soon, since it takes quite a long time for pickling and drying.
The fastest way is to cook chicken meat, literally in 5-7 days it can already be consumed. I suggest using paprika as a spice, it gives the finished meat product a sweetish taste and a pleasant reddish tint.
Chicken breast basturma is perfect for making sandwiches or just as an independent snack to a glass of red wine or a glass of cool beer.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Chicken breast - 500 gr.
Coarse sea salt - 100 gr
Sugar - 1 tablespoon
Paprika - 1.5 tablespoons
Ground black pepper - 1 tsp
Dry garlic - 1 tsp
Dry, ground thyme - 1 tbsp.
Ground coriander - 0.5 tsp
How to do:
Prepare food. Wash the meat thoroughly under running water, cut off the fat layers, remove the thin film from above.
Blot the breast from all sides with a paper towel to remove moisture.
Combine salt, sugar, paprika and black pepper in a small bowl. Stir the mixture of spices, getting one spicy composition.
It is better to use coarse salt, since it does not saturate the meat very much, as a result it turns out to be moderately salted.
Grate the fillet on both sides with the prepared spice mixture. Place it in a container with a lid or any other container. Do not spare salt, the meat should be well salted.
Wrap the container tightly with cling film to keep air out. Load the meat into the refrigerator. Marinate it for 2 days. During this period, the fillet can be turned over several times.
After a while, take out the chicken breast from the refrigerator, remove the film. You may notice that the meat will release a lot of juice, and at the same time it will become harder.
Rinse off the remaining salt and spices from the fillet under running water. Dip the meat in cold water for the next 3 hours.
Be sure to blot the moisture well with a napkin. Sprinkle the fillet with coriander, ground garlic and paprika.
Wrap the chicken fillet tightly with gauze in 4-5 layers, then wrap it with rope. In an upright position, hang the workpiece in a ventilated area. It should not be exposed to direct sunlight.
Fillets can be dried from 4 to 14 days. The longer the process takes, the denser the meat will come out.
After cooking, basturma from chicken breast can be stored in the refrigerator for a very long time, it is enough to wrap it with parchment paper.
Cut the dense meat as thin as possible with a sharp knife before eating.
Bon Appetit!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!