Basturma at home

Basturma is a dried cut of various types of meat. The traditional Turkic dish has long conquered the cuisines of different countries of the world. A savory cold appetizer is usually served with fresh vegetables or herbs. It’s not at all difficult to prepare it at home. Take note of 10 recipes with step-by-step descriptions!

Armenian beef basturma at home

Spicy and delicious basturma can be prepared according to a real Armenian recipe. Homemade appetizer made from beef. The treat will surprise you and your guests with its amazing taste and bright presentation.

1. 
   How to cook basturma at home? Pour salt and sugar into a deep bowl or container. Stir the dry ingredients and pour vodka over them.
2. 
   Wash the thawed beef tenderloin and remove the veins. A piece that is too large can be cut. Roll the product in a mixture of salt and sugar and place it in a container.
3. 
   We place a load on the workpiece. Place the dish in the refrigerator for 12 hours.
4. 
   After a while, rinse the meat and place it on a paper towel. The beef should be dry.
5. 
   Rub the prepared meat thoroughly with a mixture of peppers.
6. 
   Then we wrap each piece in gauze.
7. 
   Then we tie it tightly with thread or twine. We hang the products in a ventilated area for 3-4 days.
8. 
   In a few days the beef will be completely ready. Untie and remove the gauze.
9. 
   Cut the Armenian basturma into thin slices and serve!

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Juicy and tender chicken breast basturma

Tender and juicy homemade basturma is made from chicken fillet. This easy-to-prepare treat will diversify your table and delight you with its bright, moderately spicy taste.

Cooking time: 5 days

Preparation time: 4 days

Portions – 1 kg.

Ingredients:

• Chicken breast – 1 kg.
• Salt – 1 tbsp.
• Paprika – 2 tbsp.
• Ground red pepper – 1 tbsp.
• Dry adjika – 2 tbsp.
• Dried garlic – 2 tsp.

Cooking process:

1. Let's prepare products for homemade basturma. We defrost the meat in advance.

2. Pour all the salt into a deep plate. Dip each piece of chicken breast in it. We send the workpiece to the refrigerator for a day. You can drain the liquid periodically.

3. Next, combine the spices in a deep bowl. Pour some boiled water into them and mix thoroughly.

4. Remove the chicken from the bowl with salt. We rinse the product and wipe it with a paper towel.

5. Rub the pieces of meat with the spicy mixture. We hang the fillets in a cool room using any convenient method. We keep it for 4 days.

6. The aromatic basturma is ready.Divide it into pieces and treat your loved ones!

How to cook pork basturma at home?

A bright idea for your table is a delicious basturma. The appetizer can be prepared at home from pork. A simple recipe will allow you to get soft and rich-tasting meat.

Cooking time: 10 days

Preparation time: 5 days

Portions – 1 kg.

Ingredients:

• Pork – 1 kg.
• Salt – 200 gr.
• Pepper mixture – 4 tbsp.
• Khmeli-suneli – 4 tbsp.
• Paprika – 2 tbsp.

Cooking process:

1. We wash the pieces of pork and remove the veins. Immediately immerse the product in a container and rub with salt. Leave for 1-1.5 hours.

2. Next, coat the salted product with half of all the spices. We use suneli hops, paprika and a mixture of pepper. We put pressure on the workpiece and store it in the refrigerator for 5 days.

3. Next, mix the remaining spices. Pour a small amount of boiling water over them and mix again.

4. We take the meat out of the refrigerator, rinse it and dry it with a paper towel. Coat the product with the spicy mixture and hang it in a ventilated area for 5 days.

5. Ready-made pork basturma can be cut and served!

Step-by-step recipe for making turkey basturma

Juicy homemade basturma can be made from turkey meat. The product will be healthy and low-calorie. Serve a cold treat to the holiday table, you can add fresh vegetables.

Cooking time: 6 days

Preparation time: 4 days

Servings – 500 gr.

Ingredients:

• Turkey fillet – 0.5 kg.
• Salt – 1 tsp.
• Sugar – 1 tsp.
• Cognac – 2 tbsp.
• Paprika – 0.5 tsp.
• Ground red pepper – 0.5 tsp.
• Ground black pepper – 0.5 tsp.
• Provençal herbs – 1 tsp.

Cooking process:

1. Spray the turkey fillet with water and let it dry.Measure out the required amount of spices.

2. Combine salt, sugar and spices with cognac. Mix the products thoroughly.

3. Immerse the turkey in a container and pour it with a mixture of cognac and spices. Leave the mixture in the refrigerator for 2 days.

4. Next, wipe the product from moisture. You can sprinkle it with a small amount of spices to taste. Wrap the meat in gauze and hang it in a cool place. We keep it there for 3-5 days.

5. Remove the finished basturma from the gauze. Slice it and serve it to the table!

Homemade aromatic elk basturma

The original version of basturma is made from elk meat. This juicy appetizer will be the highlight of your table. Enjoy the interesting process of preparing a delicious spicy dish. Suitable for a holiday table.

Cooking time: 8 days

Preparation time: 5 days

Portions – 1 kg.

Ingredients:

• Elk meat – 1 kg.
• Salt – 150 gr.
• Khmeli-suneli – 150 gr.
• Paprika – 50 gr.
• Dried ground garlic – 50 gr.
• Pepper mixture – 50 gr.

Cooking process:

1. Wash the elk meat. We remove the veins and film from it. A piece that is too large can be cut.

2. Next, put the product in a convenient form and rub it with salt. Keep the preparation in the refrigerator for 3 days.

3. After a while, we take out the product and wipe it from moisture and excess salt.

4. Hang the pieces in a ventilated area for 5-10 hours.

5. Next, combine suneli hops, paprika, a mixture of peppers and dried garlic in a common bowl. Add water to the spices and mix thoroughly. We coat the elk meat with the mixture and hang it out again, but for 5 days.

6. Basturma made from delicious elk meat is ready. Cut up the treat and serve!

How to cook delicious basturma in a vegetable dehydrator?

One of the easiest ways to prepare basturma yourself is in a vegetable dehydrator. The appetizing meat will delight you with its bright taste and pleasant spicy aroma. The appetizer will decorate and diversify your table.

Cooking time: 4 days

Preparation time: 2 days

Portions – 1 kg.

Ingredients:

• Beef – 1 kg.
• Salt – 60 gr.
• Sugar – 30 gr.
• Ground black pepper – 2 tsp.
• Paprika – 1 tbsp.
• Garlic – 1 pc.
• Semi-dry red wine – 3 tbsp.

Cooking process:

1. First, prepare the beef. We rinse it under water, dry it and clean it of veins and fat.

2. Next, put the pieces of meat in a container and rub them with salt and sugar. We send the workpiece to the refrigerator for 1 day.

3. Next, we wash the product from salt and sugar and coat it with marinade. To do this, mix red wine with pepper, paprika and chopped garlic. Place the beef back in the refrigerator for a day.

4. After this, place the meat on the vegetable dryer tray. Cook for 48 hours at 35 degrees.

5. The finished basturma should be completely cooled after drying.

6. Cut your homemade appetizer into thin slices and serve!

Juicy and aromatic beef basturma with red wine

Juicy and aromatic basturma can be prepared at home using wine. This snack option will be appreciated by real gourmets. Serve with herbs, fresh vegetables or pickles.

Cooking time: 15 days

Preparation time: 10 days

Portions – 1 kg.

Ingredients:

• Beef – 1 kg.
• Dry red wine – 1 l.
• Garlic – 3 cloves.
• Flour – 3 tbsp.
• Salt – 150 gr.
• Ground red pepper – 0.5 tbsp.
• Dried ground pomegranate – 0.5 tbsp.
• Khmeli-suneli – 0.5 tbsp.
• Dried garlic – 0.5 tbsp.

Cooking process:

1. Prepare the ingredients.We wash the beef and remove the veins. Peel the garlic cloves.

2. Combine dry spices in a common plate and stir. Roll a piece of meat in the mixture, put it under pressure and store it in the refrigerator for 5 days.

3. Next, prepare the wine marinade. Mix the red dry mixture with flour, salt and chopped garlic cloves. You can add some spices to taste.

4. Take the beef out of the refrigerator. Let it dry and rub it well with the wine mixture. We hang the workpiece in a ventilated area for 10 days.

5. Basturma with wine is ready. Cut the aromatic product and serve!

A simple and very tasty recipe for making basturma with nitrite salt

The ideal product for making basturma is nitrite salt. The ingredient is specially designed for salting meat products. Check out our proven recipe for a delicious homemade snack.

Cooking time: 9 days

Preparation time: 5 days

Portions – 1 kg.

Ingredients:

• Beef – 1 kg.
• Nitrite salt – 180 gr.
• Mustard – 3 tbsp.
• Pepper mixture – 1 tbsp.
• Paprika – 1 tbsp.

Cooking process:

1. Wash a piece of beef in cold water, and then wipe it with a paper towel.

2. Next, put the meat in the container. Cover it with nitrite salt and put it in the refrigerator for 4 days.

3. After a while, immerse the meat in cold water, rinse it of salt and dry it again with napkins.

4. Mix mustard with peppers and paprika. Rub the mixture over the prepared beef. Wrap the product in gauze and hang it in a ventilated area for 5 days.

5. Appetizing basturma at home is ready. Cut the appetizer and serve!

Juicy and tasty homemade basturma cooked in a slow cooker

An interesting and not too long way to cook homemade basturma is in a slow cooker. A bright treat will delight your loved ones and guests. A nutritious snack will be the best solution for the holiday table.

Cooking time: 4 days

Cooking time: 2 hours

Servings – 350 gr.

Ingredients:

• Chicken fillet – 350 gr.
• Salt – 2 tbsp.
• Pepper mixture – 1 tbsp.
• Paprika – 0.5 tbsp.
• Seasoning for meat – 0.5 tbsp.
• Vegetable oil – 2 tbsp.
• Garlic – 1 pc.

Cooking process:

1. Wash the chicken fillet thoroughly and dry it with a paper towel. If necessary, remove fat and veins.

2. Place the pieces of meat in a deep bowl and cover with salt. Leave in the refrigerator for 3 days.

3. Next, wipe the product from salt and coat it with a mixture of oil, a mixture of peppers, paprika and seasoning. We hang the spicy chicken in a cool place for one day.

4. After this, immerse the workpiece in a baking bag along with chopped garlic. We tie it and put it in the slow cooker. Cook for 1 hour in stew mode.

5. After this, remove the basturma from the bag, cool, cut and serve!

Step-by-step recipe for making basturma in a dehydrator

A proven way to prepare delicious homemade basturma is in a degrigator. This option will save your time and effort. Serve a bright cold appetizer with fresh herbs.

Cooking time: 7 days

Preparation time: 2 days

Portions – 1 kg.

Ingredients:

• Beef – 1 kg.
• Salt – 60 gr.
• Sugar – 30 gr.
• Ground black pepper – 2 tsp.
• Ground red pepper – 1 tbsp.
• Paprika – 1.5 tbsp.
• Garlic – 1 pc.
• Water – 3 tbsp.

Cooking process:

1. First, measure out the required amount of ingredients for the basturma.

2.For pickling, combine salt, sugar and half of ground black pepper.

3. Wash the piece of beef in cold water. We remove the veins and fat from it and let it dry completely. Then rub with the dry mixture.

4. Place the spicy raw meat on a wire rack placed above the plate. In this form we put it in the refrigerator for three days.

5. Periodically look at the meat and drain excess liquid from the plate. You can turn it over.

6. Next, combine the remaining spices with boiled water. Mix the mixture thoroughly.

7. Peel the garlic and chop it. It is convenient to use a special press for this. Add the product to the mixture with the marinade. Stir.

8. Coat a piece of beef with the prepared spice marinade. The product must be covered with the mixture on all sides.

9. Keep the meat in this form in the refrigerator for another two days. Then we cut it in half and put it in the degridator tray. Cook for 48 hours at 35 degrees.

10. Spicy basturma in the degridator is ready. Divide it into slices and serve.