Basturma: Recipe

Basturma

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Ingredients:

• Beef 1 kg
• Large salt 100 g
• Garlic 4 cloves
• Freshly ground black pepper ½ teaspoon
• Fenugreek 40 g
• Freshly ground red pepper ½ teaspoon

Preparation:

1. A piece of meat (the inside of the back leg) should be thoroughly cleaned of grease, films and veins. Puncture the entire area with a sharp knife, so that the glass superfluous blood and meat is better salted.

2. Grate meat with salt, put in ceramic form and leave to salivate in the refrigerator for a day and a half.

3. After rinsing a piece of meat under cold water. At one end, make an incision and tie it with a culinary thread - afterwards the meat will hang on it when drying. Turn the piece into a cotton cloth, put under a press for 24 hours. Then remove the rag and hang the meat to dry in a ventilated room at a temperature of 20-25 degrees for 4 days.

4. After this time, remove the meat from the meat. Prepare the chaman - a special mixture of spices. Mix the ground fenugreek, pepper and crushed garlic paste, add a little boiled water at room temperature; The consistency of the mixture should resemble a thick paste.

5. Meat roll in this paste - on the surface should remain almost the entire mixture. Hang in a ventilated room at a temperature of 20-25 degrees for three days.

6. After three days, when the paste freezes on the meat, hang it again in a ventilated room for another four days. And after that you can finally try.