Dried turkey basturma

Category: Meat dishes
Raw-cured turkey basturma

Ingredients

turkey breast 1 kg
salt 2 tbsp. l.
garlic 1 head
beer 1/2 cup
adjika 1 tsp
Bay leaf 2 pcs.
onion 1 PC.
allspice 5 peas.
Dry ground spices:
paprika, chili, oregano, basil, parsley, celery, tarragon, cilantro, shambhala 2 tbsp. l.

Cooking method

  • First, boil a liter of water with salt, adjika, lavrushka, onion and allspice. After the solution has cooled, fill the washed breasts with it and place it in the refrigerator in a vacuum container for a day. The next day, we wash the breasts, wipe them dry and hang them in a cool dry place for 5 days until they wither slightly. Then we prepare a gruel from dry spices (it is not at all necessary to adhere to the specified composition exactly), well-chopped garlic and beer, coat the breasts with this mixture and put it in the refrigerator again in vacuum containers - now for 2-3 days. And then again we hang the breasts to dry out for several days. When the crust becomes dry, and when pressed, the core will spring slightly - the meat is ready. Thanks to the containers, the usually lengthy process of preparing such snacks is greatly reduced.

The dish is designed for

12-16 servings

Time for preparing:

14-20 days

Note

Having already placed the recipe, I decided, just in case, to go over the topics in search of similar ones and came across Duck breast, dry-cured from Admin... But, in my opinion, the recipes are similar only in the result, while the technology differs slightly, therefore, I think, my recipe may also take place.

Omela
dopleta , class !!! Want!!! But there is no vacuum container !!! And what is needed ??? We urgently need to buy for the sake of such a recipe !!! A cool place to hang is where ???
dopleta
Quote: Omela

dopleta , class !!! Want!!! But there is no vacuum container !!! And what is needed ??? We urgently need to buy for the sake of such a recipe !!! A cool place to hang is where ???

Mistletoehanging in my kitchen. The main thing is that it is ventilated, there are no flies and moisture. Buy a container! I highly recommend it! And a marinator, if you don't have one, is not needed! And if there is, you can do it in it. In the can itself without a motor. Thanks for the praise.
Omela
Quote: dopleta

And a marinator, if you don't have one, is not needed! And if there is, you can do it in it. In the can itself without a motor.
ABOUT!!!!! We have them !!! What good will it be !! I will definitely try !!!
dopleta
Well! And you say netuti! This is the same vacuum container!
Lisss's
dopletpoint, what is your vacuum container? I also wanted
Admin
Quote: dopleta


Having already placed the recipe, I decided, just in case, to go over the topics in search of similar ones and came across Duck breast, dry-cured from Admin... But, in my opinion, the recipes are similar only in the result, while the technology differs slightly, therefore, I think, my recipe may also take place.


How is the place to be
There are many ways, and I liked yours too!

Let's do it in winter! Although with the method of drying in the refrigerator, you can do a little in the summer
Feofania
Thanks a lot for the recipe! I will definitely do it!
dopleta
Quote: Lisss's

dopletpoint, what is your vacuum container? I also wanted

Lisss'sAre you asking about the volume? I make basturma in 2-liter, the breasts fit perfectly there. In general, I have several of them, of different shapes and sizes. And I use them with more pleasure than a marinator.

Quote: Admin

Although with the method of drying in the refrigerator, you can do a little in the summer

Admin, and I dry basturma regardless of the season and never did it in the farm.There I only stand it in brine and spices, but not dry in it. By the way, after all, jamon, and prshut, and proschutto are dried not in refrigerators, but with natural ventilation.
Mist
Larissa, I have a question ...
Pour a cooled solution together with spices (onion, lavrushka, etc.)?
dopleta
Quote: Irina S.

Larissa, I have a question ...
Pour a cooled solution together with spices (onion, lavrushka, etc.)?
Yes of course! There is no point in straining, because then the breasts are taken out and washed.
Mist
Thank you, otherwise the solution is getting cold, but I started to doubt
dopleta
And please, Irina, if not difficult, write later about your impressions of the result, okay?
Mist
Quote: dopleta

And please, Irina, if not difficult, write later about your impressions of the result, okay?

Of course
I have a piece of pork basturma hanging already, and I will definitely unsubscribe in that Temka.
Mist
Larissa, for "especially gifted" - spices 2 tbsp. l all or each separately?
dopleta
All in all, Ira! Ground spice mixtures - not PO 2 tbsp. l., and 2 tbsp. l. Listen, is it hot now? In this heat, I would have kept it in the marinade for a little longer. Where I "dry" the suspended workpieces, the temperature is not higher than 18about.
Mist
Quote: dopleta

All in all, Ira! Ground spice mixtures - not PO 2 tbsp. l., and 2 tbsp. l. Listen, is it hot now? In this heat, I would have kept it in the marinade for a little longer. Where I "dry" the suspended workpieces, the temperature is not higher than 18about.
And I spent almost three days, I forgot about her))) so I hope everything will be fine ...
For the first time, I suspect the meat was not so hot ((
Mist
Well, I have a report. I really liked it, I will certainly do more. Delicious
Raw-cured turkey basturma
dopleta
Quote: Irina S.

Well, I have a report. I really liked it, I will certainly do more. Delicious
Oh, well, thank God, otherwise I have already begun to worry. Thank you, Irochka! !
Vinokurova
but I still won't get to the market for fenugreek (I'm lazy, well, ooooooooooo) and that's why I just dry up all the Lariska meats and don't call them basturma ... but mine burst and rejoice .. and I look at them and I like it)))
thanks for the basturma recipes!
dopleta
What are you? Are they even happy without a chaman? Then you can't even imagine what will happen when you add it!
Vinokurova
Quote: dopleta
Then you can't even imagine what will happen when you add it
oh boy-boy ...

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