164 16 минут 16 порции
Well, my little lovers of sweets.. let me introduce.. my first time, so if you have criticism to voice.
Ingredients for Basturma
- Pork - 700 g
- Salt - 4 tbsp
- Brown sugar - 5 tbsp
- Savory - 3 tbsp.
- Paprika sweet
- Peppers red hot chilli
Step by step instruction of cooking Basturma
A piece of pork tenderloin (loin) grams 700.
Sugar mixed with salt.
A good roll. Sent in the fridge for 3 days to proclivities.
Pulling out of the fridge, wiped. The meat is very interesting to the touch. The fermentation process is right and it was a little rubber.
Tightened temporarily in bandages like a mummy and left in a 20-liter pressure another day.
Make a batter, roughly speaking. Took a bunch of spices, put all in the ingredients, but can be changed. If memory serves, added a bit of sumac.
To spice added water, stirred.
It is here a bright and beautiful mess.
The meat was pulled from under the press, tightened the rope.
A good dipped-rolled.
And like this hung on a 3 day hang by a rope in the yard.
After the desired time, removed, again, wrapped, pulled and hung have a fully dry-cured for 14 days.
Withdrew and sang a song about "Here it is, here it is, some places are wound".