Dried pork basturma

If it seems to you that the meat is very salty, soak a little. Rinsing is usually enough for me.

If a piece of meat is thick, then it is advisable to hold it in salt with a half "reserve". But then just soak or rinse a little is not an option. At least a day in water, which is changed more often. Otherwise, salt will come out on the surface and the taste will be sugary salty. And we don't need this at all. I ran into insufficient rinsing when I was preparing a whole pork leg with a hoof, a la prosciutto or ham. Photo here... But this is a slightly different song than basturma ...

[Kapet]

the taste will be sugary salty.

Where did you get the sweetness in basturma, Kapet ?

Where did you get the sweetness in basturma, Kapet?

Didn't find an appropriate term for salty ...

I dry in the kitchen or on the glassed-in loggia. I close the gauze only in the summer, when there is a risk that a fly may squat. About chaman - everything is possible, it is closed, perfectly stored in the refrigerator, it is even better infused.

Larisochka, thank you) I'm drying in the kitchen. Soaked 2 pieces in water for about 3 hours, for comparison. Chaman made. Could you comment on whether the consistency is correct or not? I tasted it - spicy)))) something I have it is lighter than yours or the light does not fall so ...

Yes, Sveta, the color should be completely different. It should be terracotta red, because there is a lot of red pepper and paprika in the mixture! Have you forgotten about them?

Yes, Sveta, the color should be completely different. It should be terracotta red, because there is a lot of red pepper and paprika in the mixture! Have you forgotten about them?

Of course not. here is my paparika in a jar, and where there is little pepper in a bag - this is hot chili. there is also such a paparika in the package - eco spices - maybe add it more? won't there be many? I added 1.5 tbsp. l., since I made chaman for 120 grams.

but what is sharp - right? smells tasty

I can add another 80 grams of fenugreek (I still have it) and all the spices in proportion to it. Only add the paprika from the bag and the spicy one, too, I'll buy it in the bag.
What can I do until tomorrow, I still have time - if something can be fixed, I will fix it

Sveta, I see what spices you have. But paprika and red pepper are needed here, ground into powder, and not so coarsely. In the form as yours, it is better to add when cooking different dishes, but here, on basturma, the crust should be of an even structure. Sharpness is a must, but what about? Even, to be honest, it is surprising - for the first time I meet a person who does not know anything about basturma.

Sveta, I see what spices you have. But paprika and red pepper are needed here, ground into powder, and not so coarsely. In the form as yours, it is better to add when cooking different dishes, but here, on basturma, the crust should be of an even structure. Sharpness is a must, but what about? Even, to be honest, it is surprising - for the first time I meet a person who does not know anything about basturma.

That's right - they are large in a jar and a bag, and I ground them 2 times with garlic and fenugreek in a meat grinder. And they turned out like a powder, only they didn't give the color for some reason ...

well, that's how it is - I don't know, honestly, but everyone learns sometime

now how to correct the color? if I paprika from paktik add well, another 1-1.5 tbsp. l. into this volume of chaman - will it save the situation?

color was not given for some reason

I know why. Because yours have a lot of seeds, and only the dried shell gives the color. Add ground paprika, it won't get any worse.Only dry ground, not minced with garlic! And in general - well, go out to the nearest supermarket and buy 50 grams to try! So yours will be ten times tastier!

Something I have it is lighter than yours or the light does not fall so ...

In fact, the color in this case is an optional thing, since a more orange color gives powder of sweet red paprika, the taste and smell of which in basturma is completely lost against the background of the very rich taste and smell of fenugreek. Google the pictures of "basturma" and you will get the most varied range of shades of the shell of this meat delicacy - from bright yellow to black and red.
Shl. Pink or cherry red (depending on the amount) will also give sumac. But, to be honest, the sourness from this spice is personally not to my liking in this meat. Sumac in Central Asia is used as a substitute for lemon, and is more appropriate in fish dishes, in various salads and marinades than with meat. In addition, this spice is sold in a coarsely ground dried form, and it creaks on the teeth ...

I know why. Because yours have a lot of seeds, and only the dried shell gives the color. Add ground paprika, it won't get any worse. Only dry ground, not minced with garlic! And in general - well, go out to the nearest supermarket and buy 50 grams to try! So yours will be ten times tastier!

all the time there is no go out to buy)))) I myself thought so ...

add paprika!

funny - I came to the store - as I looked at what is sold under the name of basturma - I didn't buy anything! so not appetizing (((((I will look for more ...

added paprika from a bag - chaman became similar to yours)

Girls, suck (((save-help (((

hung her basturma on a natural drying, and one small piece remained. I decided to dry it in a dryer ... dried it ... m I've already tried it, but it tastes bitter in the aftertaste, and so when you eat ... not a lot, but real bitterness

I tried chaman, it is spicy, there seems to be no bitterness, but it seems to be very distantly there .......

shoveled the Internet - they write that fenugreek can give bitterness. Chaman made it strictly according to the recipe ... that is, the fenugreek was exactly as in the recipe ...

maybe try that meat that hangs but is it possible

maybe upset because of what she was doing in the dryer?

sos (((save-help (((

Svetochka, I would be glad, but I don't know how! I don’t know what chaman powder you got, from whom you bought it, whether it is correct, or there is something else mixed in there. I have never had any bitterness in basturma, and I have been preparing it for more than a dozen years. This powder should have a very characteristic nutty-smoked smell, strong and appetizing, not to be confused with anything.

Added Friday 06 May 2016 06:45 PM

Now the simulator serves as a dryer. On the loggia basturma with sujuk are dried



So how to do this? Fragrances go right in the nose - there is an excuse, it is impossible to study!

Larisochka, I understood ..... And tell me, please, there are white dots of mold on the meat .... what to do with the meat? wipe with water and put in the refrigerator in parchment? Today, exactly 2 weeks as it hangs dries .... Or wipe it with something else?

[VetaS78]

VetaS78, if it smells good, then this is the right mold when damp-curing, you can already eat nothing and you can already put it in the refrigerator, just check (if you have time) if it dampens, then dry it periodically, and if it has dried well, it will only ripen and become tastier.

Larisa, I understand ..

Oh, and I was already worried that since you were silent for such a long time, the meat was spoiled, and you were upset. Ira wrote everything to you correctly. Do not wipe with water! If dots irritate, you can wipe these places with vegetable oil.

[VetaS78]

VetaS78, if it smells good, then this is the right mold when damp-curing, you can already eat nothing and you can already put it in the refrigerator, just check (if you have time) if it dampens, then dry it periodically, and if it has dried well, it will only ripen and become tastier.

Thank you ! And what to store in the refrigerator? in glassware? In parchment?

It seems that I have not screwed up, but I have not tried it yet))) I am waiting for my husband until the evening .... the meat hangs high, it is not convenient to remove it myself)))) we hung it on the cornice

Added Wednesday 18 May 2016 04:37 PM

Oh, and I was already worried that since you were silent for such a long time, the meat is ruined, and you are upset. Ira wrote everything to you correctly. Do not wipe with water! If dots irritate, you can wipe these places with vegetable oil.

I waited, and the meat hung to itself and dried ...)))) so I was silent)))) today we will try ...

In parchment?

Yes, you can.

I also store it in baking paper and then in a bag.

Oh, and I was already worried that since you were silent for so long, the meat was spoiled, and you were upset. Ira wrote everything to you correctly. Do not wipe with water! If dots irritate, you can wipe these places with vegetable oil.

Yohu))))) basturma is not just a success, it is SUPER GOOD !!!!

Girls, this is really VERY VERY tasty!

Thank you very much for your help in making such a yummy and fixing errors along the way))))

husband eats, do not stop hot looked well, very suspicious, and when he saw the mold, he immediately said that it is probably impossible to eat and everything was gone .......
I have already helped her girlfriends ... one of them is a connoisseur of basturma ... and so she said that this is the tastiest and most correct basturma)))

Well, now the questions are ripe, of course

- and how much can it lie in the refrigerator, if salted with such an ambassador - ordinary salt?
- how long can chaman be stored and how many times can it be used? When I hung the meat with the chaman, the chaman soooo much dripped onto the floor ((((so much wasted ... so sorry ... ((or should it be so?
- if you salt with nitrite, how much does the shelf life increase?
- in summer you can make basturma and other meat - sujut and the like ...

Oh. thank you again for the wonderful recipe))) I didn't even expect it to be so delicious! Recently we were in a cafe and I asked my husband to take basturma to try ... I ate a bite and think - what the hell? Is it really so with me? .... they had a red crust, probably from a paparka ... my chaman's crust is less visible, but the meat seems to have been completely saturated and the smell and taste ... mmm ..... do not come off and by the way - there is no bitterness absolutely ... I wonder where it came from in that piece of meat, I don't understand ...

Larisochka, how are you doing? My daughter loves it very much))) I would risk doing it)))

Well, that's good ! I told you - everything will work out, it can't fail! Now I answer the questions. It makes sense to add nitrite salt if you are going to store basturma in a vacuumized form for a long time. If you do not evacuate, it is not needed. It can be stored in parchment in the refrigerator for a very long time, it will not deteriorate, it can only dry out, but in this case it can be reanimated by wrapping it in a damp cloth and keeping it in a bag overnight. Chaman, apparently, you diluted it a little - it should not drip, but it is also stored for a long time and well, pepper and garlic do not allow it to deteriorate for a long time, so you can use it (if left) several times. In summer, you can cook if you have a convenient, suitable place for drying. And I think you already found the recipe for sujuk yourself?

Yes, I found the recipe for sujuk, now I have to buy intestines and I will do it)) And if the intestine caliber is slightly different? where I plan to take, the caliber is not written ... just guts and that's it ...

or I found it elsewhere - pork 36 / 38.38 / 40.40 / 42 (mm)
Will it be very important?

A ventilated room and cool in summer is suitable for drying sujuk and basturma? It was I who adapted our bedroom for this business, my husband was shocked at first when I told him to hang the meat on the cornice to dry and the first days the smell of garlic ... it was something ...

Is it possible to fix the chaman somehow? Or not already? ((((

And if the caliber of the intestines is slightly different?

Nothing wrong.

A ventilated room and cool in summer is suitable for drying sujuk and basturma?

Yes.

Is it possible to fix the chaman somehow?

Keep it open a little, the moisture will evaporate and it will thicken.

Larisochka, I'm here again for help)

Made a new batch of basturma. Salted and slightly soaked a couple of hours ...then hung in a ventilated room .... hung for 2 days and night. Today at 11 am I put it in the chaman, because I was afraid that the meat would hang until the evening. The temperature in the room was 22 degrees on the last day. Before that, a little cooler. The husband generally said that the meat must have gone bad ((((

What should I do next? Will lie in the chaman for 3 days, and then where? To the room ? But it's already hot there (((Or keep in the refrigerator on the grate?

Maybe in the summer it is better to salt meat in nitrite, based on safety ... and not just for long storage ...?

[VetaS78]

VetaS78, I salted 5 days ago. but with nitrite, tomorrow I'll put it in the chaman.

Sveta, as I wrote above, I don't soak meat after salting

Rinsing is usually enough for me.

Therefore, it is impossible for me to understand how bland or salty your meat is. Unsalted, of course, can rot. Well, add some nitrite for peace of mind. For my meat 22^about - normal, hangs and does not deteriorate.

[VetaS78]

VetaS78, I salted 5 days ago. but with nitrite, tomorrow I'll put it in the chaman.

How much nitrite was added? And how much did they soak afterwards? you get it and did not dry it almost before the chaman? it takes me 6 days before the chaman ...
And dry after chaman in the apartment? Or in the refrigerator? summer...(((

Added Wednesday 01 Jun 2016 10:54 pm

Sveta, as I wrote above, I don’t soak the meat after salting, so it’s impossible for me to understand how fresh or salty your meat is. Unsalted, of course, can rot. Well, add some nitrite for peace of mind. For my meat 22^about - normal, hangs and does not deteriorate.

what to do with this meat now? How do I know if it goes bad? ((((

Last time I also soaked 2 pieces and we liked the taste better ... but then it was colder ... and I did not take this into account (((

I will add this nitrite next time. Until summer, I will not risk it ....

Where is it better to dry after chaman? I licked it - it was salty. If it is on the grill in the refrigerator, won't it?

How many degrees in the apartment do you hang it out to dry without any problems?

How do I know if it goes bad? ((((

How can you not notice rotten meat?

How many degrees in the apartment do you hang it out to dry without any problems?

I have never dried meat in the refrigerator. I always hang it in the apartment or on the loggia. Loggia with double-glazed windows, so the temperature is almost the same, but there is no heat in St. Petersburg.

Larisochka, good afternoon))) I ran to you again ...

My basturma has been hanging since June 3. I look it has dried so well and the meat itself, especially where there are narrow places, has dried out ... and the chaman has already taken on a crust ...
According to the prescription, he needs to hang for about 2 weeks. Last time exactly 2 weeks later and spots of light mold appeared, I wiped them with olive oil, the meat was removed and everything was wonderful. So I think - if it's hotter now, then maybe he needs to hang less?

Can you tell me from the photo?

Sveta, where did I write that the last stage takes two weeks? The recipe says that the whole process takes so long! And at the end - just hang it up until it is finally dry! So, if the meat is dry enough, then everything is ready.

Now the simulator serves as a dryer. On the loggia basturma with sujuk are dried

My God, what a beauty! And for some reason I am unlucky, as I will not order basturma in a cafe or restaurant, so it is always either overdried or oversalted (Now I wanted to cook it myself at home.

[Irina]

Irina, so what's up? Forward! Even the store is much more expensive, not like the restaurant! I'm not talking about quality!

I salted the tenderloin. For two days it was salting in my refrigerator. On the 14th, I smeared it with basturma mixture. Here are the three "half-grades"


They hung in my kitchen for a couple of days. And I sent them for drying on the balcony.
Exactly a week later, such a miracle turned out

It could have been stabbed early, it would have been softer.A bit salty, but great with beer. Sharp turned out. The peasants liked it a lot

Too salty can turn out if you use not coarse, but fine salt, if the fillet is cut into thin, flat pieces, or if you overexpose it in salt. But, since the "little men" liked it, I suppose you are not unhappy? And then there is a photo report, but your reaction is not entirely clear. It seems like peasants - yes, but I don't really like that.

your reaction is not entirely clear

Knocked for both cheeks with the peasants
And in layers, probably overexposed. It was necessary for one day, but it turned out for two. Here is the result.

[dopleta]

dopleta, Larisochka, good afternoon! Please tell me, the meat hangs for 2 days to dry in the room and I see that it has already begun to crust on top, it probably dries very much (humidity 35% of the total in the room). What to do with it? Maybe tomorrow morning in his chaman? Or let it hang? I can put it on the balcony, but there is up to plus 10 in total ..... what is the best way to proceed?

Light white bloom, Sveta is not scary, the main thing is that it is not too dry, but also not very soft. So - dry on top, but springy inside. If, when pressed, it is strongly compressed, it means that it is still damp inside, you should also hold it in the air. Do not worry about a very dry crust on top, it will soften in chaman.

Light white bloom, Sveta is not scary, the main thing is that it is not too dry, but also not very soft. So dry on top, but springy inside. If, when pressed, it is strongly compressed, it means that it is still damp inside, you should also hold it in the air. Do not worry about a very dry crust on top, it will soften in chaman.

No raid. The pieces are not very large. I'll look at them tomorrow evening and if I put anything in the chaman. Yes, I was worried about the crust. The meat (beef) looks like a weathered one because of this crust. But if it softens under the chaman, then great)))

If the pieces are small, then, most likely, the meat has already dried out, then it's time to shift. But does it even miss when pressed? Not overdried?

If the pieces are small, then, most likely, the meat has already dried out, then it's time to shift. But does it even miss when pressed? Not overdried?

Prominates, prominates)) only the crust yesterday I looked began to dry, and today it is already a little harsh in some places, not completely. But I just made the chaman, let it stand until tomorrow, and tomorrow I will transfer the meat to the chaman.

[Larissa]

Larissa, New Year is coming soon, time to do basturma!
This year I have prepared better - I have vacuum containers!
But the questions still remained.
I bought a beef tenderloin, but I came across a not very successful piece - with a long thin "tail". So I don’t know what to do now. If left as it is - while the plump meat dries, the "tail" will dry out. It could be tucked up and pinned or tied to the main part, in general the piece will be smoother and more beautiful, but in the cut, it will probably not be good. Or is it normal?
How to do it better?

It's been 5 days for me

[SvetaI]

SvetaI, I would probably cut off a thin tail and salt it, and dry it in less time - otherwise it will oversalt and dry out earlier. I have an important requirement when buying meat - the pieces must be uniform in thickness and without "rags".

Good evening everyone! I am making basturma for the first time. I took a piece of pork and a piece of beef tenderloin. Withstood in salt in an ordinary container for 2 days, the pieces are thin, I tasted the meat, it seemed that it was salted. Today I hung up for the first time. Everything is clear about the cooking process, but I just wanted to clarify again - the salt in the recipe comes at the first stage, for salting the meat, right? Don't you need to add it to the chaman? It seems that I read the whole topic, but I missed this moment ...

Yes, yes, everything is correct, Julia, there is no salt in the chaman.

Larisa, thank you very much! So I am doing everything right! Then I will definitely report what happened!

I'm looking forward to it. And I really hope that because of

pieces are thin

the meat is not salted. But something tells me that it will be delicious.

She, as if not too salty, a tiny piece has already been tested for salt. Thank you for such a delicious treat!

Wait to thank! After the tasting - please!

After tasting - a must! With a photo report! Now I think now, will the meat have time to sink by the New Year? The pieces are not thick, maybe they will ripen ...