Basturma is a famous dried product made from different types of meat. This treat can be served at home or at a holiday table, supplemented with bread, fresh vegetables or pickles. You can prepare basturma in different ways. We have collected the best culinary options for you in our proven selection of ten recipes with step-by-step photographs.
Classic basturma at home
Classic basturma at home is an appetizing and attractive meat snack that can be served both at home and as part of a holiday menu. Making delicious jerky is easy. To do this, use our proven step-by-step recipe with photos.
- Beef tenderloin 700 (grams)
- Sea salt 100 (grams)
- Ground black pepper 30 (grams)
- Spices for beef 15 (grams)
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How to cook classic basturma at home? We clean the meat tenderloin with a knife from veins and excess fat. -
Next, rinse the beef thoroughly under water and dry completely with paper towels. -
Separately mix sea salt and ground black pepper. It is best to use coarsely ground pepper. -
Rub the resulting mixture onto the beef on all sides and put it in the refrigerator for 12 hours. -
After the specified time, wash and dry the beef. -
Place the meat on double-folded cheesecloth and sprinkle with your favorite spices on all sides. -
We wrap the piece of meat tightly in gauze, then tie the piece and hang it in the refrigerator for 19 days. -
If you can't hang the meat, just put it in the refrigerator and turn it over to the other side every day. Before serving, the meat must be shaken off of excess spices. -
Classic basturma at home is ready. Slice thin and enjoy!
Homemade beef basturma
Homemade beef basturma will delight you with a fascinating culinary process and bright taste. This appetizer can be served with bread, vegetables and herbs. The product will serve as an excellent alternative to store-bought meat products. Try making delicious basturma using our proven step-by-step recipe.
Cooking time – 1 week
Cooking time – 30 minutes
Servings – 6
Ingredients:
- Beef tenderloin – 700 gr.
- Salt – 100 gr.
- Basturma mixture – 1 tbsp.
- Hot chili pepper - to taste.
- Garlic - to taste.
Cooking process:
Step 1. Rinse the beef thoroughly under water and dry it. Pour some of the salt into the bottom of a large container and place the prepared meat on this pillow.
Step 2. Sprinkle the piece of meat with the remaining salt. We put the workpiece in a cold place for a week. Can be kept in the refrigerator.
Step 3. After a week, wash the meat and dry it with a towel. If you are afraid that the product will be too salty, put it in cold water for two days. Next, the meat must be wrapped in clean towels and refrigerated for one day.
Step 4.In a separate bowl, combine the basturma mixture and hot pepper. This mixture can be bought in the store. You can also simply choose different spices to suit your taste.
Step 5. Add chopped garlic to the spices and add a little water. Stir the mixture until it becomes thick sour cream.
Step 6. Coat the prepared beef with the preparation on all sides. We string the meat onto a thread for hanging.
Step 7. Next, hang the workpiece in a ventilated area and dry until completely ready. This will take approximately one week.
Step 8. Homemade beef basturma is ready. Help yourself!
Chicken breast basturma
Chicken breast basturma is a delicious appetizer for your home or holiday table. Serve with bread and other accompaniments to taste. For easy cooking at home, use a proven step-by-step recipe from our culinary selection.
Cooking time – 6 days
Cooking time – 20 minutes
Servings – 6
Ingredients:
- Chicken fillet – 4 pcs.
- Salt – 1 kg.
- Ground black pepper – 1 tsp.
- Ground red pepper – 0.5 tsp.
- Ground coriander – 0.5 tsp.
- Provençal herbs – 0.5 tsp.
- Turmeric - to taste.
- Ground white pepper - to taste.
Cooking process:
Step 1. Wash and dry the chicken fillet. Pour half the salt into the bottom of the container. Place the prepared chicken fillet on this pillow.
Step 2. Cover the bird with the remaining salt, close the whole thing with a lid and put it in the refrigerator for 12 hours. You can hold it longer. After such salting, be sure to rinse the meat under water and dry it with paper towels.
Step 3. Place the prepared meat on the board. In a separate bowl, combine the dry spices according to the list.
Step 4.Next, rub each piece of chicken with a mixture of aromatic spices. The easiest way is to put the chicken in a plastic bag, cover it with spices and shake it.
Step 5. Place the chicken fillet in spices on a board and leave in a ventilated area for five days.
Step 6. During this time, periodically turn the chicken pieces over so that they dry evenly.
Step 7. Chicken breast basturma is ready. Cut into thin slices and serve!
Pork basturma at home
Pork basturma at home is a very tasty and attractive meat snack that can be served both at home and as part of a holiday menu. Making delicious jerky is easy. To do this, use our proven step-by-step recipe with photos.
Cooking time – 1 week
Cooking time – 20 minutes
Servings – 8
Ingredients:
- Pork pulp – 800 gr.
- Salt – 2 tbsp.
- Tomato paste – 400 gr.
- Garlic – 1 head.
- Chaman – 1 tbsp.
- Ground hot red pepper – 1 tsp.
- Thyme – 0.5 tsp.
- Flour – 2 tbsp.
- Khmeli-suneli - 0.5 tbsp.
Cooking process:
Step 1. Clean the pork flesh from film and fat, rinse under water and dry with paper towels.
Step 2. Pour some of the salt into a deep form and place pieces of meat here. Cover the pork with the remaining salt, close the lid and put it in a cool place for two days. Can be put in the refrigerator.
Step 3. After the specified time, rinse the meat thoroughly under water and dry again with a paper towel. If you are concerned that the meat is over-salted, place it in ice water for 30 minutes or 1 hour.
Step 4. Prepare tomato paste, chopped garlic, chaman, hot pepper, thyme and flour.
Step 5.Mix all these spices in a common bowl.
Step 6. Rub the pork pieces thoroughly with the resulting mixture. Sprinkle the work surface with hops-suneli.
Step 7. We also roll the pork in aromatic dry spices.
Step 8. Pierce the meat on one side for hanging. Thus, we hang the workpieces for 5-6 days in a ventilated place.
Step 9. Pork basturma is ready at home. You can try!
Turkey basturma
Turkey basturma turns out incredibly tasty, appetizing and nutritious. This appetizer will definitely not leave anyone indifferent. Serve to your home or holiday table. To make basturma with your own hands, use our proven step-by-step recipe.
Cooking time – 2 weeks
Cooking time – 20 minutes
Servings – 4
Ingredients:
- Turkey fillet – 800 gr.
- Turkey thigh fillet – 650 gr.
- Coriander – 1 tbsp.
- Lemon zest – 1 tsp.
- Lemon juice – 3 tbsp.
- Granulated sugar – 1 tbsp.
- Salt – 2 tbsp.
- Ground sweet paprika – 1 tbsp.
- Thyme – 1 tbsp.
- Curry – 2 tbsp.
Cooking process:
Step 1. Rinse the turkey well under water and dry it with paper towels. We use breast fillet and thigh fillet.
Step 2. Mix the salt and spices according to the list and coat our bird with the resulting mixture. Place in the refrigerator for three days. During this time, turn the pieces over several times.
Step 3. After the spices, wrap the turkey in cheesecloth and tie it.
Step 4. We hang it in the kitchen for one or two weeks.
Step 5. The longer you dry the meat, the drier it will be. Adjust to taste.
Step 6. This product can then be stored in the refrigerator for several months.
Step 7. Turkey basturma is ready. Try it soon!
Armenian basturma at home
Armenian basturma at home has a rich taste and attractive appearance. This appetizer can be served with bread, vegetables and herbs. The finished product is an excellent substitute for store-bought meat products. Try making delicious basturma using our proven step-by-step recipe.
Cooking time – 1 week 3 days
Cooking time – 30 minutes
Servings – 8
Ingredients:
- Beef tenderloin – 1 kg.
- Salt – 1 kg.
- Chaman – 2 tsp.
- Garlic – 1 head.
- Ground hot red pepper – 2 tbsp.
- Ground black pepper – 1 tsp.
- Ground paprika – 1 tbsp.
Cooking process:
Step 1. Prepare all the necessary products. We wash the beef in advance and dry it with paper towels.
Step 2. Pour salt into the bottom of a deep bowl.
Step 3. Place the meat on this salt and sprinkle salt on top. Place in the refrigerator for three days. Every day we drain the released moisture and turn the pieces of meat over.
Step 4. After three days, rinse the meat under water and dry it with paper towels.
Step 5. Next, install a press over this meat and put the workpiece in the refrigerator for another day.
Step 6. In a separate bowl, combine spices and chopped garlic. Pour a little water here and grind everything with a blender until smooth.
Step 7. Rub the meat with the resulting mass and hang it in a ventilated area for about a week.
Step 8. Armenian basturma at home is ready. Cut into slices and serve!
Moose meat basturma
Elk basturma is a real meat delicacy. The treat turns out incredibly tasty, appetizing and nutritious. Serve to your home or holiday table. To prepare game basturma, use our proven step-by-step recipe with photographs.
Cooking time – 8 days
Cooking time – 30 minutes
Servings – 6
Ingredients:
- Elk meat – 500 gr.
- Ground paprika – 2 tbsp.
- Granulated garlic – 1 tbsp.
- Salt – 500 gr.
- Turmeric – 1 tsp.
- Cayenne pepper – 0.5 tsp.
Cooking process:
Step 1. Select a suitable piece of elk meat, rinse it under water and dry it to remove moisture.
Step 2 Pour half the salt into a deep pan. Place the prepared elk meat here and cover it with the remaining salt.
Step 3. Place in the refrigerator for a day and a half. During this time, turn the meat about two or three times, and also drain the liquid.
Step 4. After a day and a half, wash the meat and remove it with paper towels. Let's taste the meat. If it is too salty, then immerse it in cold water for two to three hours.
Step 5. Grind all the spices from the list into a single mixture. Rub the elk meat on all sides with this mixture.
Step 6. We pierce the meat with wire and hang it in a ventilated place for 5-8 days. The finished product can be stored for about two months in the refrigerator.
Step 7. The elk meat basturma is ready. Cut into thin slices and try!
Homemade basturma in a vegetable dryer
Homemade basturma in a vegetable dryer will delight you with an exciting culinary process and bright taste. This appetizer can be served with bread, vegetables and herbs. This product is an excellent substitute for store-bought meat products. Try making delicious basturma using our proven step-by-step recipe.
Cooking time – 3 days
Cooking time – 30 minutes
Servings – 8
Ingredients:
- Beef – 1 kg.
- Salt – 2 tbsp.
- Granulated sugar – 1 tbsp.
- Ground black pepper – 0.5 tsp.
For the marinade:
- Fenugreek – 2 tbsp.
- Ground sweet paprika – 1 tbsp.
- Ground black pepper – 1 tsp.
- Garlic – 1 head.
- Semi-dry red wine – 100 ml.
Cooking process:
Step 1. Rinse the beef under water and dry it with paper towels. Divide the meat into medium-sized pieces. The optimal thickness is 6 cm, width – 10 cm, length – 20 cm.
Step 2. In a container, mix salt with sugar and ground black pepper. We roll our meat in this mixture and put it in the refrigerator for two days. Every day we drain the liquid from the container. Next, rinse the meat from salt, dry it and put it in the refrigerator for another 12 hours.
Step 3. Mix all the ingredients for the marinade and rub the resulting mixture onto the prepared meat. We put it in the refrigerator for another two days.
Step 4. Next, cut the beef into pieces according to the size of the dryer tray. Place food in the dryer.
Step 5. Cook for 48 hours at 35°. Pieces of meat must be turned over every 12 hours.
Step 6. This basturma can be stored in the refrigerator for a long time - about two months.
Step 7. Homemade basturma in the vegetable dryer is ready. Slice and enjoy!
Basturma with nitrite salt
Basturma with nitrite salt is a delicious appetizer for your home or holiday table. Serve with bread and other accompaniments to taste. For easy cooking at home, use a proven step-by-step recipe from our culinary selection.
Cooking time – 1 week
Cooking time – 30 minutes
Servings – 8
Ingredients:
- Beef tenderloin – 1 kg.
- Coarse salt – 4 tbsp.
- Nitrite salt – 1 tbsp.
For coating:
- Utskho-suneli – 5 tbsp.
- Ground sweet paprika – 2 tbsp.
- Granulated garlic – 2 tbsp.
- Ground hot red pepper – 1 tbsp.
- Granulated sugar – 1 tsp.
- Mixture of peppers - to taste.
Cooking process:
Step 1.We rinse the beef under water, cut off the fat and films.
Step 2. Cut the piece of meat into large pieces.
Step 3. We also dry them with paper towels to remove excess moisture.
Step 4. Mix the two types of salt and pour most of it into a deep pan. Place the meat here and cover it all with the remaining salt. Cover the dough with foil and put it in the refrigerator.
Step 5. Keep the meat in the refrigerator for three days. Every day it is necessary to drain the liquid and turn the pieces over.
Step 6. The meat must also be thoroughly dried with paper towels.
Step 7. We make holes in each piece and thread the ropes.
Step 8. We hang our blanks in a ventilated place for a day.
Step 9. Separately combine all the products for coating.
Step 10. Pour a little boiling water into this mixture and mix well.
Step 11. Coat each piece of meat with the resulting mixture and leave the treat hanging for 4-5 days.
Step 12. Basturma with nitrite salt is ready. You can cut it and try it!
Homemade basturma with cognac
Homemade basturma with cognac is an appetizing and rich-tasting meat snack that can be served both at home and as part of a holiday menu. Cooking meat this way is easy. To do this, use our proven step-by-step recipe with photos.
Cooking time – 1 week
Cooking time – 30 minutes
Servings – 4
Ingredients:
- Turkey fillet – 500 gr.
- Salt – 500 gr.
- Cognac – 50 ml.
- Ground paprika – 1 tsp.
- Khmeli-suneli – 1 tsp.
- Fenugreek – 1 tsp.
- Cumin – 1 tsp.
- Ground black pepper - to taste.
- Ground red pepper - to taste.
- Ground coriander - to taste.
- Granulated garlic - to taste.
Cooking process:
Step 1. Prepare the turkey fillet.It must be rinsed under water and dried with paper towels.
Step 2. Pour salt into a deep bowl and immerse our meat here. Roll it in salt and pour cognac. Mix well again, then put it in the refrigerator for a day. After this time, the meat must be immersed in cold water for 3 hours, changing the water every half hour.
Step 3. At this time, prepare all the spices according to the list.
Step 4. Pour some water into them and mix everything thoroughly. Let stand for 10 minutes.
Step 5. Coat the pieces of meat on all sides with the resulting paste.
Step 6. Place the blanks on parchment and put them in the refrigerator for 5-7 days.
Step 7. Homemade basturma with cognac is ready. Serve and enjoy!
