Home jerk beef ''Basturma'', step by step recipe

Home Basturma - a popular dish on the Balkans and the Caucasus, which is a special way of dry-cure salt and spices. The traditional recipe made of the beef, but generally Basturma made of any meat, including chicken, pork, lamb.

We decided to follow the traditions and have prepared you step by step recipe photos at home for Basturma beef. This is not a big deal. All cooking technology (in this case, we have taken Basturma Bulgaria) is simple and clear, and also does not take much time. Of course, the meat has been dried in the sun for several days, but the cooking process does not take more than an hour . After all, it is only necessary to wait until the meat reaches the desired state.



INGREDIENTS:

• Beef fillet - 300 g;
• Salt white - 500g;
• Water - 100 mL;
• Chaman - 80g;  ( A mix of spices for basturma (chaman) Ingredients: fenugreek powder, ground chilli, ground garlic, coriander powder, ground black pepper, ground pepper powder, cumin ground, red paprika, sumac).

COOKING:

• Take a long piece of beef fillet,
• cut along the fibers into two equal parts. 
• Cover meat with a salt very well.
• Place beef chunks in a refrigerator for 4 days, for a drying of the juice.

• After a specified time, the meat must be removed and washed off under salt water. 
• Then the beef covered with a fabric,
• pressed it again,
• place in the fridge for 4 days more
• by turning and changing the cloth every day  . 
• Then the press can be removed and the beef is left in the cold for a few weeks, 
• still every day turning it from side to side and changing fabric. 
• The resulting emaciated coating of fabric - it's a salt, so see it, do not worry: everything goes the way it should. 
• After 2 weeks, we can crush the meat and hang it.

• It's time to prepare a "coat" of the spices we cover on the meat. 
• For this, half a cup of water gently combine the chaman, carefully mixing. 
• We leave the mixture for half an hour so that the spices were expanded.

• Both pieces of meat are rich of spices.
• Hang in the integrated room with good ventilation.
• Removing the meat gauze and wait for 2-3 days.

• After that, the delicious homemade Basturma Bulgarian recipe is completely ready.

• Remains, just remove the ropes and cut into thin slices.
• Basturma Serve with a good glass of red wine.
• Bon Appetit!