Cured dried meat
Description
This appetizer is quick and easy to prepare. Usually, only experienced homemakers make air-dried meat at home. But this recipe lets you air-dry a piece of meat yourself. For this, be sure to buy the balyk cut of pork. It is best suited for air-dried products. When salting, use a large amount of salt and be sure to add vodka to avoid unpleasant consequences. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Take the balyk cut of pork. Thoroughly trim the meat of any membrane. Then rinse under cold running water and pat dry with paper towels to remove excess moisture. Cut the meat into several pieces. Then coat it generously in salt.
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Step 2
2. Arrange the meat in a glass dish. Pour in the vodka. Place a plate on top and set a heavy weight on it. Refrigerate everything for 3 days. Turn the meat pieces over each day so they cure well. Make sure the balyk pieces stay covered with juice from the meat mixed with vodka.
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Step 3
3. After 3 days, remove the meat and rinse off any remaining salt with cold boiled water. Pat dry with a paper towel. The meat has firmed up and changed color.
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Step 4
4. Prepare the spices. To do this, mix black pepper with allspice berries and a coriander blend. Grind all the spices in a mortar and add to the mixture bay leaves broken into small pieces. Combine with dried garlic powder, ground chili, paprika, and dried herbs.
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Step 5
5. Rub the salted meat with the spiced mixture. Coat the basturma on all sides. To dry-cure the meat, wrap it in cotton fabric or several layers of cheesecloth. Tie the bundle with twine, leaving a loop to hang it in the pantry. After 24 hours, move it to the kitchen window for another 24 hours. Keep alternating locations. The basturma must dry-cure for at least 5 days. The flesh will become dry. The cut surface will change color, will no longer be red, and will firm up. Serve the meat thinly sliced.