Basturma of beef

72 - 60 минут 10 порции

Homemade pastrami from beef tenderloin. Simple and delicious.

for New Yearfor 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Day

Ingredients for Basturma of beef

Step by step instruction of cooking Basturma of beef

Шаг 1

For cooking eggs take the beef tenderloin.
We clean the meat from the fat and films.

Шаг 2

Cut "head" and "tail".

Шаг 3

On the market basturma sell in one piece. I make basturma at home and therefore cut the tenderloin along the fibers and into 3-4 slices, depending on size. Granulate is not necessary will dry out and become too hard.

Шаг 4

Take a suitable container (preferably glass), RUB the meat with coarse salt mixed with nitrite (kills parasites). (Nitrite salt-buy online.)
Close foil and in three days put in the fridge.
Every night get, merge the resulting juice, turn over the pieces and back in the fridge.

Шаг 5

After 3 days it turns out the meat.

Шаг 6

Dry the meat with a towel, napkins, whatever we got.

Шаг 7

Do the holes, threading the rope and tying a loop.

Шаг 8

Hung beef for a day on the balcony, or as I have now, just in the room. In summer it is better to cover with gauze.

Шаг 9

Comes SES, where the same without them. ;))

Шаг 10

In the evening, collect all the ingredients for coating.

Шаг 11

Before coating, prepare a stick on which to hang meat. Gently coat each piece on all sides (I use for "painting" silicone brush).
Hang on the stick (to put on the Board, coating slides). So with all the pieces.
Hung, put in a dry room (about a ventilated room - do not say, winter is in the room). The smell is lovely. If in the summer on the balcony - cover with gauze. But I think that flies are unlikely to sit on the peppers and garlic.
After 4-5 days of trying on density. The plaster needs to dry, and the meat itself to become quite dense.

Шаг 12

Take and eat. Stored in the refrigerator in the food paper.