Homemade Basturma

Description

Perfect with the table and with drinks. You can use lamb, beef, venison, or kid for preparation. The better the quality of the meat, the tastier your basturma will be. Moreover, your health depends on freshness as well, since the meat is not heat-treated. This delicacy has many names: for example, pastrami or pastirma. The appetizer is ready. Serve immediately.

Instructions

1. 1

   Step 1

   Wash the meat and trim off as much fat as possible. Cut the meat in half lengthwise and rub salt thoroughly on all sides.

2. 2

   Step 2

   Transfer the meat to an airtight bag, remove the air, and refrigerate for 5 days; the meat should firm up.

3. 3

   Step 3

   After the required time, remove the meat and rinse it under running water, then soak it in cold water for several hours.

4. 4

   Step 4

   Wrap the meat in cheesecloth folded into several layers, place it under a press, and return it to the refrigerator for 2 days.

5. 5

   Step 5

   Take the meat out and wrap it in clean cheesecloth. Hang it in the refrigerator for 10–14 days at a temperature of about 10°C.

6. 6

   Step 6

   Place all the spices in a bowl, add cold water, and mix until a thick paste forms.

7. 7

   Step 7

   Remove the meat and unfold the cheesecloth; rub it thoroughly on all sides with the prepared paste, then hang it at 15°C in a humid room for another 14 days.

8. 8

   Step 8

   After two weeks, remove the meat and slice it into thin strips; serve the appetizer with a glass of cold beer.