Pork basturma
Description
A delicious appetizer for any gathering. To make pork basturma, use select neck meat. You can also make basturma from other cuts, but I like pork neck best of all. Sometimes you can add cognac or vodka to the spices if you're a fan of spicy and aromatic meat appetizers. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Rinse the meat, cut it into pieces (as you prefer). Salt on all sides, sprinkle with the remaining salt, and store in a container in the refrigerator for 24 hours.
- 2
Step 2
On the second day, rinse the meat and pat it dry. Hang it to dry. Meanwhile, prepare the spice rub mixture.
- 3
Step 3
Mix garlic passed through a meat grinder 2–3 times with ground peppers, fenugreek, and flour, and dilute everything with warm boiled water until it reaches the consistency of sour cream. Keep the mixture in the refrigerator for another day as well.
- 4
Step 4
Then place the cured pork in the spice mixture. And again in a container for 2 days — in the refrigerator.
- 5
Step 5
Then scrape off the excess spices and hang the meat to dry for two weeks.
- 6
Step 6
Thinly slice the ready-made pork basturma. Serve with herbs and vegetables.