Basturma beef jerky at home
Beef basturma – a festive delicacy, amazing delicious! Thin brown petals of chopped basturma – an appetizer of Armenia. It is difficult to convey all the subtleties of cooking famous national product. But try to join this method beef jerking is still possible.
Home-dried beef basturma
The real work of Armenian gastronomy can only be bought in specialized stores. We will try to make a semblance of such basturmas. Because it’s impossible to breathe flavor into ordinary meat herbs that can only be heard under sunny Armenian the sky.
To cook beef basturma in ordinary homemade conditions, you will need:
- Beef tenderloin (a uniform piece is not bold) – about 700g
- Chili pepper (or cayenne) – 1 pc.
- Spices: ground cumin, garlic, chaman (more on this later), coriander, sumy, cloves and lavrushka.
- Red wine (dry only) – about 700ml.
What is a chaman? This is a special oriental spice, which can be bought in the market. Perhaps you will be offered it under the name “fenugreek”. Just say you need spice for basturma. Regarding the sumy spice – be careful. Present Sumy is never kept open. So he loses properties. And this is not dried pomegranate, as many people think, but completely another spice from Central Asia.
You can cook homemade basturma like this:
Make a marinade based on red wine. Add sums to it, garlic, salt, cumin, coriander and a chaman, if you find. At 0.7 liters you need about 4 tablespoons salt, 1 tsp ground hot pepper, 1 tsp each sumac, chaman, clove bud and 3 cloves of garlic.
Put the tenderloin in the pan, press down with the yoke, close the lid and leave for a week to absorb the aroma of spices and wine. Store future basturma in the refrigerator.
Prepare a spice mix in advance (without garlic) for sprinkling. Grind everything in advance so that the mass is homogeneous. Part leave for coating, and part for dusting.
After a week, remove the pickled tenderloin, let drain liquids and prepare a mixture for coating.
Dissolve 2 tsp in 100 ml of wine. salt, add all the spices (by 1 tsp), but except for garlic. Pour in a little flour. This is original flavored dough – and there is a possible secret of real basturma in the east.
Coat the dough with the dough, focusing on the thickness of the layer approximately 2mm. Then sprinkle with a mixture of spices.
Prepare a sharp hook. You can just bend a long nail or knitting needle. Hang the future basturma on it and send it to ripen in well ventilated dry place. There is no time for drying less than ten days. The piece should become hard. So stock up patience.
Tasty ideas
Cooking basturma at home is also possible. Follow the technology and get a delicious jerky product. Bite brown slice, and start making plans for the supplement! This is us for you guaranteed! Do you like oriental dishes? See how not difficult to make baklava. Have a holiday taste!
