Homemade basturma

Homemade basturma

Category: Meat dishes

Ingredients
Meat	5 Kg
Chaman	170 g
Ground red hot pepper mixture and paprika	0.5 tbsp.
Garlic 2-3 times minced	250 g
Wheat flour	30-40 g

Cooking method

• All this is diluted with warm water to the consistency of low-fat sour cream, covered and kept for a day - the mixture is ready.
• Basturma is made from beef fillet, although I also made it from pork, and it was also very tasty (but in this case, you need to be absolutely sure of the quality of the meat, since it is still not heat-treated!). So, the fillet is cut along the grain into bars of approximately 8 x 8 x 30 cm. Rinse, prick frequently with a fork and sprinkle thickly with coarse salt on all sides. Put on an inclined plane so that there is a place for the liquid to drain (I put it on the edge of the sink), cover it with a board with oppression on top and leave for 3-4 days. Rinse with salt and hang to dry at room temperature for 4-5 days. Then immerse the meat in the finished chaman mixture and refrigerate. After 5-6 days, remove the excess mixture directly with your hand and hang it up to dry again (keep in mind, at this stage the smell will be in the room so that you will need to constantly walk with a rag to wipe the drooling from everyone present)

Note

The process looks time consuming, but you will feel the difference!

Lika Photos

What if there is no chaman?
By the way, I remember that about a year ago there was a recipe for basturma on this site, I think there was even a picture.

What if there is no chaman?
By the way, I remember that about a year ago there was a recipe for basturma on this site, I think there was even a picture.

No, alas, there is no way without a chaman. It will not be the same basturma. Don't they sell spices in your markets? In all markets, we have huge stalls filled with a variety of spices, and there is always a chaman there.

Girls, a wonderful recipe for basturma is on the site Good cuisine, with pictures.

Transfer this recipe to us, with a link to the author of the recipe.

There is a recipe with caraway seeds instead of chaman -
🔗... It may not be bad either, but the smell of caraway is still not right ...

[Homemade basturma]

Homemade basturma

The recipe was taken by me from the Good Kitchen website, I insert it as it is.

- a piece of tenderloin (veal, it is possible with thin veins of fat)
about 1 kg in weight
- 2-4 bay leaves
- 0.5 kg of coarse salt
- hot red pepper, black ground pepper
- 2-4 st. l Kuzbars (coriander)
- cumin (cumin)

The meat is fresh!
Wash and dry with a towel. Ordinary! (Otherwise I tried it with paper.Then I otkolupivala from meat for 2 hours
Then pour salt into a mold with sides ... preferably large .. Dip the meat in salt on all sides, sprinkle on top ... Cover loosely ...
And in the refrigerator on the lower tier.
Juice, blood will stand out ...
It's about 4-6 hours later ...
I threw out the salt and poured out the rest.
I rubbed the meat and again covered it with salt, covered it and put it in the refrigerator overnight.
a total of a day.

Then we clean off the salt thoroughly.
Wipe off the meat. Take the seasoning.

I have a broken bay leaf, black pepper, red pepper, coriander ... ceiling ... I also took 2 teaspoons of cumin ... all together, heat and roll the meat in this, and press it well so that the seasonings stick directly to the meat ...

Then take a clean cotton cloth ... I think you can use cheesecloth ... and wrap the meat with seasonings tightly in it.
We put in an unsealed dish .... a plate-bowl and in the refrigerator on the lower shelf for 14 days.
Better to write a small piece of paper, when you are done and when it will be ready. This is not to guess later

During the ripening period, you need to undress our piece a couple of times and change the rags.
I changed it only once, because then everything was clean. But if the fabric becomes damp, then immediately change the "clothes" again.

Then the main thing will only be very thinly slicing your basturma
Photos do not want to fall into place. I'll do it a little later in the next post.

Photo to the post Basturma home

Photo1 Dredging meat in spices

Photo 2 Wrapping meat with cloth

Photo 3 Ready basturma

Or maybe this very chaman in some language is cumin?

Here is what Yandex answered: Chaman. The main component of chaman is fenugreek, aka fenugreek, aka shambhala
Chaman
900 gr fenugreek
900 gr ground red pepper (hot + paprika 50:50)
450 g crushed garlic
2 teaspoons ground black pepper
2 teaspoons of ground allspice
2 teaspoons of cumin (Zira)
warm water
1. Boil water and cool to 30C. Constantly stirring occasionally to add water to the fenugreek, until the mixture reaches the consistency of Russian mustard. Let the mixture cool completely and add the rest of the chaman ingredients. Stir until smooth. Cover and set aside for 12 hours.
2. Then dip the tenderloin into the paste and cover it with 1/3 inch (8 mm) or more of chaman.
3. Hang the cutout on a string or stainless hook in a shaded area. Depending on the climate and location, the basturma will be ready in 2-4 weeks. The basturma is ready when the chaman has hardened and the meat inside has darkened.

Or maybe this very chaman in some language is cumin?

I bought some cumin the other day. Above it is written KUMIN in large letters. So I realized that zira and cumin are the same ... If necessary, I'll post a photo at the weekend.

[Chaman is a spice mixture named for its main ingredient. "Chaman" in Armenian is blue fenugreek.]

To quote from the Gastronomic Review website:

“In order to make basturma, you need to salt a whole beef tenderloin and also cook chaman. Chaman is a spice mixture named for its main ingredient. "Chaman" in Armenian is blue fenugreek.
For salting beef, prepare a mixture of one glass of salt, 2 tbsp. tablespoons of sugar, 1 tbsp. tablespoons of ground black pepper and 3 broken bay leaves.
Dry the tenderloin using paper towels and rub it whole with a salt mixture, put in a stainless steel vessel, sprinkle with the rest of the salt mixture, cover and place on the lower shelf of the refrigerator. During the week, every day, rotate the tenderloin 180 degrees. The tenderloin is then ready to be dried, but it can be kept in the refrigerator for a long time.

Chaman
900 g ground fenugreek seeds
900 g ground red pepper (chili and paprika - 1: 1)
450 g crushed garlic
2 teaspoons ground black pepper
2 teaspoons of ground allspice
2 teaspoons of cumin (cumin)
warm water.
1. Boil water and cool to 30C. Constantly stirring occasionally to add a little water to the fenugreek until the mixture reaches the consistency of Russian mustard. Let the mixture cool completely and add the rest of the chaman ingredients. Stir until smooth. Cover and set aside for 12 hours.
2. Then dip the tenderloin into the paste and cover it with 5-8 mm or more of chaman.
3. Hang the cutout on a string or stainless hook in a shaded area. Depending on the climate and the choice of location, the basturma will be ready in 2-4 weeks - when the chaman has hardened and the meat inside has darkened. "

🔗

I bought some cumin the other day. Above it is written KUMIN in large letters. So I realized that zira and cumin are the same ... If necessary, I'll post a photo at the weekend.

Yes, when I bought cumin in the Indian Spices store, too, I looked at the photo in the internet and came to the same conclusion.

Fenugreek grows very well in our plots near Moscow - I have been growing for many years, and I have my own component for many seasonings - shambhala, hay fenugreek. Also, oregano - for pizza - is common oregano.

[Caprice]

Or maybe this very chaman in some language is cumin?

By the way, in Israel there is a spice that smells like chaman - I bought it there myself and made basturma, I will try to remember Caprice... If I don't remember, I'll be there in April and look at the store. And in Greece it is. There, even on the islands in the mountains in summer, there is the smell of this grass - this is blue fenugreek. And here and in the Caucasus, dried fenugreek is sold under the name chaman.

It's time to bring the topic up! since dry-cured balyk is hotly discussed - I think that basturma will come in handy on the New Year's table
I never got to cooking, because I didn't get a chaman ... but I will look, I even know where.

[Masya_]

Masya_
I bought fenugreek in METRO (though in Kharkov, but I think that there should be a similar assortment in Kiev). It is cheaper than on the market, unfortunately, on the market chaman (aka fenugreek, without other components of this mixture) is much more expensive. The only thing is that you need to grind the store one.
I already put it !!! True, she herself did not understand by which of the listed recipes, and what kind of "hodgepodge" I would get. But the smell is basturminsky !!! I'm looking forward to!

Girls, if there is a problem with this fenugreek, there is such a seasoning - a miller, "French herbs" is called, there is a photo here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=7171.0
So, there is such a composition:
Iodized sea salt, rosemary, parsley, paprika, basil, savory, tarragon, turmeric, fenugreek.
Can I use it?

[Suslya:]

Suslya:
as an option - you can! The composition of the seasoning is excellent. Only one question worries me: how much of this fenugreek (%) is in the seasoning you specified? Because in the composition of the chaman, fenugreek "plays the main role." There is the most of it compared to other ingredients ...

So, there is such a composition:
Iodized sea salt, rosemary, parsley, paprika, basil, savory, tarragon, turmeric, fenugreek.
Can I use it?

Fragrant herbs will score fenugreek in this composition. One aroma of rosemary is worth it
Admin on the previous page, answer # 5, dwala recipe for Viki-seraphim from Arabic temka on GK, there is a more affordable set of spices, and the taste of the finished product is excellent. I do it according to this recipe. Well, calm down for me when the meat in the refrigerator is ripening.


By the way, there is a lot of fenugreek in suneli hops.

The complete composition of the mixture should include spices: fenugreek (fenugreek), coriander, dill, celery, parsley, basil, garden savory, mint, bay leaf, marjoram, red pepper (2%), saffron (0.1%).

[Suslya:]

Suslya:
I looked at home, fenugreek TM "Eco", manufacturer CJSC "Ecotekhnika" (Kiev). Here is a link to this spice, I think that not only in Kiev, but also in your city, the spices of this company should be sold.
🔗
PS: they have interesting articles about spices on their website

Girls, all these herbs can be bought in the market from Uzbeks

They will even customize the mix you want. Choose the spices for pickling to your liking - a spicy-spicy mixture will do here.
And the same nutmeg on the tip of the knife gives a very pleasant taste and smell to the meat.

[Suslya]

Suslya, if there are no Uzbeks, then just take a look at the market.
Recently we have spices "ECO" just on the usual layout - the entire assortment (in markets, for example, the choice of "ECO" is scarce).
You can pass it on if you don’t find it, and it is also recommended to replace it with toasted and chopped hazelnuts, as fenugreek gives the dishes a nutty flavor.
Or take a little curry (there is 15-20% of it in this spice mixture) or hops-suneli, as already Lika wrote

We have a large selection of Eco in Metro, I'll take a look there, and of course I'll take a closer look at the market, suddenly I will find an Uzbek 🔗

Girls, Uzbek spices, of course, a thing ..... and if, for example, for a barbecue, then take it only there ...... BUT !!! 1 glass costs about 5 UAH ..... and for chaman mixture you need 900 g / for 5 kg of meat ..... it comes out a little expensive. Even if you do it for 1 kg of meat, then you need 180 g. If we assume that there is 20 g in a glass, then you need 9 glasses (9 * 5 = 45 UAH) and this is only for fenugreek !!!! And you also need pepper, cumin, garlic ...

... Well, calm down for me when the meat in the refrigerator is ripening.

Just now I got to this recipe. One question has matured. They write that the meat should be placed on the bottom shelf of the refrigerator. Refrigerators are different. Where is the best bet on the warmest or coldest?

[Fenugreek]

Fenugreek:

🔗

I want to tell you
For making basturma, it is better to take beef meat. The muscle fibers in it are coarser than in pork or lamb, and a thin layer of beef fat makes basturma tastier and more attractive. Therefore, we use only the external psoas muscle together with subcutaneous fat from the loin. Trying not to damage the muscles, we free the meat from films, vessels, clean it from all sides and fry it. Oblong bars of meat should be no thicker than 3 cm. Rub them with salt and place them tightly on a solid layer of salt in a wooden tub under strong pressure. Damp meat will release juice within a week. But it must be kept for 21 days, making sure that the brine covers the meat completely, and its level is above the wooden lid-mug.
After that, we soak the prepared meat in running water for 2-3 days: it will soften and will not be so salty. Then we successively rub spices into the pieces of basturma: ground cilantro seeds, cumin, red pepper, suneli hops and roll the meat in them, like in flour.
In conclusion, we tie the basturma with a strong twine, like a parcel, hang it in a draft, under a canopy and dry it for 15-20 days. From time to time we remove it and roll it with a board.
In a dry, cool and ventilated pantry, basturma is stored for 6-7 months. Serve it to the table, without stripping off a thick layer of spices, cutting into thin pieces that shine through to the light.

I want to tell you

Something today my mood and state of health are not the best, so I apologize in advance if something goes wrong in the comments on this recipe ...

For making basturma, it is better to take beef meat. The muscle fibers in it are coarser than in pork or lamb, and a thin layer of beef fat makes basturma tastier and more attractive.

Indeed, for real tasty basturma, the meat of an adult cow is taken. In the homeland of this recipe, if a heifer or calf is slaughtered, then they are not allowed to go on such jerky meat. And in terms of taste, the meat of an adult animal is richer in taste than dietary steamed milk veal.
It is not entirely clear what layer of fat in beef for basturma is meant. For basturma, all layers of fat and films are cut off.

Therefore, we use only the external psoas muscle together with subcutaneous fat from the loin. Trying not to damage the muscles, we free the meat from films, vessels, clean it from all sides and fry it.

Fry?
Stop! It will be anything but basturma ...

Oblong pieces of meat should be no thicker than 3 cm.

It can be thicker ...

We rub them with salt

This is superfluous - we just fall asleep with coarse rock salt

... and place it tightly on a solid layer of salt in a wooden tub under strong pressure.

Oppression is also superfluous, or, in any case, it is not at all necessary ...

Damp meat will release juice within a week.

Any meat with salt will release almost the entire soup within a day.

But it must be kept for 21 days, making sure that the brine covers the meat completely, and its level is above the wooden lid-mug.

With the same success it can be kept for 21 years. Within 3-5 days, the meat will take as much salt as it will fit into it. Even if salted in the refrigerator. And even more so with a cut of 3x3 cm.

After that, we soak the prepared meat in running water for 2-3 days: it will soften and will not be so salty.

How do you imagine running water through meat for 2-3 days?

Then we successively rub spices into the pieces of basturma: ground cilantro seeds, cumin, red pepper, suneli hops and roll the meat in them, like in flour.

In the absence of a pozhitnik in the recipe, this dish is anything but basturma. Just like pilaf without rice ... However, this meat has already been fried before ...

In conclusion, we tie the basturma with a strong twine, like a parcel, hang it in a draft, under a canopy and dry it for 15-20 days. From time to time we remove it and roll it with a board.

You don't need to tie anything. Just thread twine or something through the meat, and hang dry, of course, without any rolling.

No, chaman is a thick condiment mixture, but by no means zira. Zira is similar to caraway seeds, slightly more oblong and of a different taste. Most often it is used for making pilaf.

Now I will look for a real recipe for chaman. I cook myself occasionally. The recipe is real, from Armenia. There is no basturma without chaman.

All this was described at the beginning of the topic.

Sorry, I was inattentive.

I just finished today with drying basturma and switched to its use.
It turned out very delicious! More delicious than just that jerky, which I made according to recipes on the same forum.



I did this, almost according to the classic recipe:

Two beef cues with a total weight of about 2 kg (after trimming and removing the outer fat layers and veins) were cut each lengthwise, that is, 4 oblong pieces were obtained.

I put the meat in an enamel bowl. From a kilogram pack of rock salt, 600 grams was poured onto the meat and mixed. I just put it under the lid, without any pressure, in the refrigerator for a day.

A day later, all the meat was floating in the bloody yushka. Without fail, I drained it, and again covered the meat with the remaining salt, that is, with a large margin, so that the salt on top would always remain for the entire salting period. The meat takes almost no extra salt.

For the next 4 days, we daily check the bowl for the absence of a soup, and if something else stands out, then carefully drain, leaving the pieces of meat completely in salt.

5 days after the start of salting, we rinse the meat from salt, and soak it in cool water for 2 days, that is, put it again in the same bowl, washed from salt, and fill it with cold water. We change the water two or three times a day.

After soaking, we dry the meat with dry napkins, and after passing the twine through it, we hang each piece separately in a ventilated place for another couple of days to dry.

After drying, thoroughly smear each piece of meat with a swollen chaman mixture, and hang it on final drying for 5-14 days, depending on the drying conditions. 6 days were enough for my meat, because the smaller piece began to turn into a glazing consistency. It's just that my batch of basturma hung under the window, but not so far from the battery - winter, however ...

Shl. I made two mistakes while cooking:

1. In fact, after soaking the meat, he dried it on a metal grid. And after the treatment with the chaman, he hung it on the twine. The meat began to stretch, the chaman began to dry out and crack. This did not affect the taste, but this cannot be called the highest grade.

2. Before processing the meat, the chaman must be allowed to swell for 12 hours, but I hurried, consumed it in an hour, and, as a result, lumps are observed on the surface of the meat. However, this, too, did not affect the taste of the dish as a whole.

However, next time I will try to take this into account. In any case, the first pancake is not lumpy at all ...

Good day! Is chaman ground fenugreek? We sell chaman in the form of a white powder

It is rather white-yellowish in color, in dry ground form.

Yes, chaman is ground fenugreek. Sometimes it is sold already with some spices, sometimes in pure form, sometimes just in grains ...

My first basturma

Thank you very much for the recipe, my basturma is already aging, it will ripen to NG. By the way, I found fenugreek in the internet, the price is nice, and a lot of spices there. Here 🔗, suddenly who needs a link.

[silva2]

silva2, everything is great in the photo, but what about your taste? Did you like it? If it's not difficult, please answer, I am interested in your review. And you, Crustplease, unsubscribe after NG, okay? Thank you!

dopleta, during the cooking process, the question arose to what state the meat should be dried after washing it from salt.I feel it is already elastic, salt crystallized on the surface, is this normal?
And the spicy mixture has already been diluted to the state of sour cream. Should it get thicker by morning?

dopleta, during the cooking process, the question arose to what state the meat should be dried after washing it from salt. I feel it is already elastic, salt crystallized on the surface, is this normal?
And the spicy mixture has already been diluted to the state of sour cream. Should it get thicker by morning?

Fine! The mixture will become slightly thicker after the dry chaman has absorbed the liquid.

Can this mixture stand at room temperature or send it to the refrigerator?
Thank you
Mine are already walking, looking at the hanging meat sausages like cats. What will happen when I hang the basturma in spices?

Can this mixture stand at room temperature or send it to the refrigerator?
Thank you
Mine are already walking, looking at the hanging meat sausages like cats. What will happen when I hang the basturma in spices?

You can do it at room temperature - there is so much garlic that nothing will sour in a day, you just need to cover it, otherwise the smell will be stunning!

Thanks again . Already covered with food wrap.
Tomorrow morning, the first thing the meat will go to bathe in spices.

Thanks again . Already covered with food wrap.
Tomorrow morning, the first thing the meat will go to bathe in spices.

Thanks early! Although I have no doubt I will like it!

[Crust]

And I made two beef kusmanchiks, they hang in a cool place while ripening, I love dry-cured everything - passion. I ordered spices from the link Crust, really everything is inexpensive there and is sent in large quantities. As I try to taste, I will unsubscribe.

As I try to taste, I will unsubscribe.

Yes, please!

[Admin]

I tried what happened. The meat is aromatic, the main thing is that there is no "raw" meaty taste. My husband also liked the taste, but for him the beef seemed tough, well, it's beef, not pork. Only I did the salting, as Admin, recommends, completely poured pieces of salt into the refrigerator for a day, it's faster for me, and it's impossible to keep meat at the sink because of the always insatiable tomboy.

Larissa, somehow I didn't get it, is your chaman a mixture of spices, or pure fenugreek?

Mixture, mix! But this mixture is 90% fenugreek.

90% fenugreek.

and the remaining 10%?

Never even interested, Zhenya! I first tried this mixture back in the last century, in the 70s, in Armenia, when no one in Russia (at least in my numerous circle) knew about it yet, and fell so in love with it that I did not begin to find out the composition.