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

Step by step instruction of cooking Basturma

Шаг 1

A piece of pork tenderloin (loin) grams 700.

Шаг 2

Sugar mixed with salt.

Шаг 3

A good roll. Sent in the fridge for 3 days to proclivities.

Шаг 4

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.

Шаг 5

Tightened temporarily in bandages like a mummy and left in a 20-liter pressure another day.

Шаг 6

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.

Шаг 7

To spice added water, stirred.
It is here a bright and beautiful mess.

Шаг 8

The meat was pulled from under the press, tightened the rope.

Шаг 9

A good dipped-rolled.

Шаг 10

And like this hung on a 3 day hang by a rope in the yard.

Шаг 11

After the desired time, removed, again, wrapped, pulled and hung have a fully dry-cured for 14 days.

Шаг 12

Withdrew and sang a song about "Here it is, here it is, some places are wound".