Chicken breast basturma at home
Источник фото: https://ru.123rf.com/profile_markoaliaksandr
A simple and inexpensive recipe for homemade chicken breast basturma is an excellent meat snack for sandwiches.
I have long dreamed of making basturma from chicken breast, but did not dare to cook it. Finally cooked! The meat turned out flavorful and tender. The most interesting thing is that the taste changes greatly depending on the cooking time. By the way, I marked 30 minutes. But the ripening of meat occurs from the moment of cooking. And this is 3, 5, or 10 days - it all depends on your taste. Every day the meat dries out more and more. At first it is still soft, and then every day it becomes harder; you need to cut it into thin slices with a very sharp knife.
To prepare chicken breast basturma at home, we will need the products according to the list. I'll make a small digression. Select spices according to your taste so that in the future you will like the taste of basturma. The meat is well soaked in spices.
Ингредиенты
Chicken breast - 600 g
Coarse sea salt - 100 g
Sugar - 1 tbsp.
Paprika - 1.5 tbsp.
Hot pepper - 1 tsp.
Dry thyme, ground - 1 tbsp.
Рецепт
1. It is advisable to take a large breast. We clean the meat from films and fat.
2. Mix salt with sugar and generously sprinkle chicken breast on all sides. Cover with film and put in the refrigerator for two days.
3. From time to time, the meat needs to be removed and turned over to the other side.
4. After two days, remove the meat and soak for 3 hours. We change the water from time to time or place the future basturma under running water.
5. Then remove the meat from the water and dry thoroughly with a towel. This is what the meat looks like at this stage. It has thickened significantly.
6. Sprinkle the meat on all sides with spices and wrap it in gauze. My advice: if you cook meat, divide it into 2 parts. This will make it better for drying and later cutting.
7. Then we tie the gauze with threads and make a loop so that it can be hung to dry. The meat needs to be hung in a draft, in a place where there is no sun, this is a must! You can do it on the balcony or, if your hood works well, then under it. We live on the first floor, so our meat was drying on our neighbors’ balcony, and I didn’t take a photo of it hanging. This is what homemade chicken breast basturma looked like after 5 days. It tasted like dried fish.
8. And this is what the meat looked like after 8 days. They didn't let him dry out anymore. The meat changed color. The consistency has become denser. What to eat it with - a glass of wine or beer - is up to you.