Pork basturma
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Pork basturma is aromatic dried meat, for the preparation of which various seasonings and spices are used. It is prepared simply, but not quickly. Or rather, it takes a long time to ripen and dry.
Do not be afraid to prepare this delicacy, because it is impossible to spoil it. The cooking process is a little similar to salting lard - lard will take as much salt and spices as it needs and no more. I was afraid of one thing - I couldn’t wait and would cut off a piece before it ripened. But I coped with it and even forgot for a while about the existence of the basturma on the balcony.
Ингредиенты
Pork tenderloin – 1 kg
Salt – 6 tbsp.
Sugar – 7 tbsp.
Water – 2 tbsp.
Ground black pepper – 1 tsp.
Ground red pepper – 1 tsp.
Paprika – 2 tbsp.
Mustard seeds – 1 tsp.
Rosemary - a pinch
Dry garlic - a pinch
Nutmeg - a pinch
Рецепт
1. Wash the pork tenderloin under running water and pat dry with napkins. Then you need to clean it from film and excess fat. It is not necessary to cut off all the lard; the presence of a small shell is acceptable.
2. Place the tenderloin in a deep bowl.
3. Add salt and sugar.
4. Then, massaging with your hands, thoroughly rub salt and sugar into the meat.
5. Cover the bowl with cling film and place in the refrigerator for three days.
6. During this time, the salted meat will release quite a lot of juice.
7. Take it out, wipe it with a napkin, cover it with gauze and put it in a deep container.
8. Cover the top with a lid or board and place the press on top. Leave in the refrigerator for another 2 days.
9. Remove the meat after the time has passed. The tenderloin became flatter and slightly decreased in size
10. Now it needs to be rubbed with spices. You need to combine them in one bowl, add water and mix, and then thoroughly rub the tenderloin with this mixture.
11. Place it on double-layer gauze and wrap tightly. Tie the workpiece with a rope and make a loop on the edge.
12. Pork basturma is ready! If desired, excess spices can be removed with a sharp knife.
13. Cut the aromatic, tasty and very appetizing basturma and serve. Bon appetit! Cook with love!