Moose meat basturma
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Moose meat basturma is a colorful and incredibly aromatic snack for beer, with a glass of vodka, or as an ingredient for creating sandwiches.
Moose meat basturma is a colorful, incredibly salty and hot dish that every man will definitely want to try after purchasing a couple of bottles of beer! The color of the prepared dish is burgundy - darker than that of beef basturma. This kind of meat is not found in our area, so I had to ask a friend to bring it from a large city, since it was sold chilled. By the way, if there are films and veins inside the meat, do not remove them, the cut of the basturma will turn out gorgeous!
The spices presented in the ingredients are basic, so you can add or reduce them at any time. Remember that small pieces of meat salt faster, so for 0.5 kg of elk meat, 1.5 days of salting is enough, and for 1 kg - 2.5-3 days.
So, let's prepare elk basturma at home...
Ингредиенты
Elk meat - 0.5 kg
Dried garlic - 1 tbsp.
Salt - 0.5 packs
Ground paprika - 2 tbsp.
Turmeric - 1 tsp.
Cayenne pepper - 0.5 tsp.
Рецепт
1. Select a deep container. Rinse the elk meat in water and dry. Pour 0.25 kg of salt into the bottom of the container and level it. Place the meat on it and sprinkle with the remaining salt.
2. Level the layer of salt thoroughly so that it covers both the top and sides of the elk meat. Place the container in the refrigerator for 1.5 days.
3. Every day, turn the meat over to the other side and drain the liquid - about 50-60 ml will be released.
4. When the salting time comes to an end, rinse the salted elk meat in water and dry with napkins. At this stage, I recommend tasting a piece of meat so that it does not turn out too salty. If this is the case, then soak the elk meat for 3 hours in cold water and dry again.
5. Grind all prepared spices, except salt, in a coffee grinder.
6. Rub the resulting seasoning on all sides of the basturma, and even on the sides. Then pierce the edges of the meat with a wire or needle with a thick thread, kitchen twine and hang in a dry, ventilated place. My basturma was dried in a hood for 2 days, but I have a strong blowing technique. In general, meat can be dried from 2 to 8 days - taste it every day. Once you like it, wrap the basturma in gauze and store it in the refrigerator.
7. The shelf life of elk meat basturma is up to 2 months.
8. Have a nice time!!!