Do you like meat, how I love him?
How nice - sit on a hot day in the shade, sipping foamy drink and periodically sending in your mouth slice stunning island home basturma!
Basturma itself is quite simple to prepare, but it requires a serious investment of time. On the other hand, why not surprise your friends in such a delicacy for beer?
The best thing to do basturma beef, and meat is necessary to take a fresh (not frozen), without streaks, films and fat.
But, as experience shows, the pulp with small veins, for example, from the back of the leg, is also nice.
Ready basturma beef should be to the touch, like a shop, smoked sausage, does not dry meat, it should not be hard as a brick.
Good and correct cut basturma firmly but inside her tender meat which is easy to bite their teeth.
Basturma served as a meat snack to beer, it can be added to salads, wrapped in pita bread with greens and still very tasty fry her eggs.
Recipe Basturma of Crimean beef to beer
Ingredients:
- 1 kg of beef
- 0.5-1 kg salt
- 1,5-2 Art. water
- 100 g Chaman
- 3-4 tablespoons. l. paprika
- 3-4 tablespoons. l. chili
- 2 tbsp. l. cumin
- 2 tbsp. l. coriander
- 3 tbsp. l. dried garlic
Preparation:
1. Divide the meat into pieces of 300-400 g So it is better to dry.
2. The mound to the bottom of the salt crockery, overlaid on top grist meat and remaining salt.
3. Take pot with meat for three days in the refrigerator. The meat will be to let the juice, which you will have to merge, and to turn the meat.
4. After this time the meat should be removed and put macerate for three hours (room temperature water).
5. The rule is simple - three days solilos - soaked for three hours. During steeping the meat will not only lose excess salt, but also attains an unnecessary water.
6. Therefore, soaked a piece of meat put on a paper towel and cover with another towel. And then put on top of the board and oppression. And leave it for 2-3 hours. It depends on the size of the piece. The piece is, the more water will take, the longer it will have to squeeze.
7. Wrap the meat in cheesecloth and rootstock in a dry place away from direct sunlight and flies.
8. Wilting process lasts two or three days. During this time, the concentration of salt in the meat completely aligned throughout.
9. After that, prepare the plaster to the meat. It definitely needs to be done in the evening, so it is well inflated and chaman "friends" with spices. Vsyp in Chaman cup, all spices, and pour in a little water and stir. Chaman will thicken water need as much to get the consistency of thick cream. Then put back Dried garlic, stir, if necessary, more water content.
10. Obmazh basturma this paste. Wait when the first layer dries, and then apply a second layer and carefully leveled.
11. Basturma remains wrapped in cheesecloth and hang the sun-dried. It is advisable not to expose it to direct sunlight (otherwise it will dry unevenly).
12. The drying process in dependence on the temperature and humidity can last from one week to three.
Preferably several times during that time to change the gauze to clean.
13. After drying, gently squeeze the meat with your fingers, if the elasticity of it reminds jerked sausage, then you can remove it from the dryer.
Now ready basturma need to tightly wrap in plastic wrap and put into the refrigerator for 3-4 days.
During this time, the meat is still better ripen, cut pieces are flexible and soft.
This basturma can be stored in the refrigerator for up to three months.
Preparation basturma completed. Pour holodnenkoe foam and cut into very thin slices basturma. And enjoy!
Bon Appetit!
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