Horse basturma
Description
A tasty appetizer for any gathering. You can store the finished basturma in the cheesecloth it was cooked in, in the refrigerator. Or you can keep it in a vacuum container. It keeps for quite a long time. Give it a try. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Prepare 1 kg of horse meat, wash and dry the meat. To speed up the cooking process, you can cut the meat into two or more long pieces. If there is fat on a piece, it should be trimmed off.
- 2
Step 2
Prepare the brine: bring salted water to a boil, let it cool, and add a bay leaf. Pour the brine over the meat and let it soak for two days. Keep the container with the meat in the refrigerator.
- 3
Step 3
After two days, drain the brine, remove the bay leaf, dry the meat, and prepare the spices. Grind the cumin, pepper, and anise in a mortar; coat the meat well in the spices so it is evenly covered with a layer of them. Let stand for 15 minutes.
- 4
Step 4
Now wrap all the pieces of meat tightly in several layers of sterile gauze. Tie the resulting block firmly with twine, pulling the meat quite tight. Hang the resulting blocks in a well-ventilated room; you can even hang them in a draft. On average, the meat-drying process takes about 7 days. After that time, you can taste the meat. If it is firm and dry on the outside, you can consider it ready.
- 5
Step 5
Basturma is eaten sliced thin. The top spice layer can be removed if desired.