Turkey balyk
Description
The recipe won't take much time. Since the fabric you wrap the meat in gets stained by the spices, set aside several towels for this dish or prepare a piece of gauze folded into several layers. The finished meat is very tasty, and you'll make it again and again. That gauze will come in handy again, and to avoid ruining all your kitchen towels — keep separate ones. See,
Instructions
- 1
Step 1
How to make cured turkey at home? First mix the required spices, salt, and sugar. In a small container, combine salt, sugar, ground black pepper, paprika, red chili pepper, and coriander.
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Step 2
Place the washed, prepared turkey pieces in a container with the spices and rub the spices into the meat. Don't just toss the meat in the spices — rub them in well.
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Step 3
The result will be bright, vividly colored meat, fully coated in salt and sugar. I do the whole process in a wide shallow container, so I simply cover it with a lid and refrigerate it for 24 hours. If you did everything in a bowl, you can wrap the bowl tightly with plastic wrap and leave it in the refrigerator for 24 hours as well. Sometimes I don't have time, and I've left the meat in the refrigerator for 1.5 days, but it didn't get any saltier. The main thing is not to forget about it entirely.
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Step 4
When the meat has cured, it will become firmer. Remove it from the marinade. Under running water, rinse absolutely all the spices off the meat. Do not hold back—rinse off everything completely. Now pat the meat dry with paper towels to remove all excess moisture. Rub the meat with garlic pressed through a press, generously sprinkle with paprika, and add a little red hot pepper. The meat will turn red, like basturma. Wrap the meat in muslin (or a waffle-weave towel) and place it in the refrigerator for 1 day. After one day, replace the cloth with a dry one and return it to the refrigerator again. If you have several pieces of turkey, wrap each piece separately. Since I like this recipe very much, I got 4 large pieces of muslin for such purposes, folded in 4 layers and sewn. I use them for preparing turkey.
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Step 5
After 3 days the meat will be well cured, slice nicely, and be ready to serve. It keeps well in the refrigerator for about 2 weeks (unless the household eats it faster).