Homemade Pork Basturma
Description
Suitable both for a holiday and for everyday. It’s much easier to go and buy ready-made basturma at the store—it takes only a couple of minutes. But making it at home will take more than one day, though you’ll be pleasantly surprised by the result. Read and memorize the recipe, and start cooking. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Thoroughly wash the pork neck under cold water. For greater convenience, cut it lengthwise into 2 pieces. Generously sprinkle with salt, place in a vacuum container, and refrigerate for 24 hours. After 24 hours, remove the meat from the container, rinse it, and hang it in a dry, ventilated room (for 4 days).
- 2
Step 2
2. Gather all the spices needed to prepare the mixture for further processing of the meat.
- 3
Step 3
3. Mix all the spices with the flour, pass the garlic through a press several times, and dilute everything with cooled boiled water until you get a thick sauce. Place the resulting mixture in the refrigerator overnight.
- 4
Step 4
4. After 4 days of airing, place the pork in the prepared sauce. Remove and place in a vacuum container in the refrigerator for 48 hours.
- 5
Step 5
5. When the time is up, remove the pork, wipe off the sauce, and hang it to dry for 2 days. Basturma is ready!