Pork basturma - 5 recipes at home

Basturma is a national dish of Turkish, Central Asian and Caucasian cuisines. It is a tender jerky, moderately spicy and slightly salty. Basturma is served as a snack, which is suitable for any occasion, including a festive buffet table or a friendly informal party.

Pork basturma in the oven at home

This version of basturma is prepared faster than others, because instead of the drying process, the meat is dried in the oven. The vinegar in this recipe is required for faster cooking of pork and gives it a piquant sourness.

Cooking time: up to 26 hours.

Cooking time: 20 min.

Servings - 8.

• 
  Cut the meat into large pieces and beat off slightly.
• 
  Rub with spice mixture and drizzle with vinegar. Put under a press in the refrigerator for a day.
• 
  Prepare a 1: 5 solution of apple cider vinegar and water and dip each piece of meat, then dry thoroughly.
• 
  Put the pork in a preheated oven on a baking sheet covered with baking paper and keep on minimum heat with the oven door ajar until tender.
• 
  Remove from oven, cut into slices of desired thickness and serve. Home-style basturma in the oven is ready!

A simple and delicious recipe for pork basturma in Armenian

In Armenian cuisine, basturma is made using wine and special spices. The meat turns out to be rich and soft, and the taste of pork is emphasized by spices with a light wine note, which gives the dish a national flavor.

Cooking time: 26 days.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Pork (tenderloin) - 1 kg.

For the marinade:

• Dry red wine - 1 l
• Salt - 6 tablespoons
• Ground red pepper - 2 tsp
• Chaman - 2 tsp
• Sumy - 2 tsp
• Garlic - 4 teeth.

For coating:

• Dry red wine - 150 gr.
• Salt - 3 tsp
• Chaman - 1 tsp
• Sumakh - 3 tsp
• Hot red pepper - 2 tsp
• Sweet paprika - 2 tsp
• Flour - 2 tablespoons

For final processing:

• A mixture of spices (sumac, chaman, sweet paprika, hot red pepper) - 2 tsp.

Cooking process:

1. Heat the wine for the marinade with salt until it is completely dissolved, add spices, but do not boil.
2. Immerse the prepared meat in the marinade and press for 10 days.
3. Take out the pork and keep it in a cool place for 2 days, drying.
4. Prepare a mixture for coating the meat: mix the spices with salt and flour, add the wine until the consistency is slightly thicker than the pancake dough.
5. Coat the meat with the mixture and hang for 14 days in a dry, ventilated room.
6. Roll the finished meat in spices for finishing, cut into slices and serve.

How to cook pork basturma in a vegetable dryer?

Cured meats can be cooked in a vegetable drier: this method allows the pork to become saturated with the aromas of spices, and the slices are reminiscent of meat chips. This basturma is ideal as a beer snack and is prepared faster than the traditional way.

Cooking time: 12 hours.

Cooking time: 15 min.

Servings - 3.

Ingredients:

• Pork (tenderloin) - 500 gr.
• Coarse salt - 45 gr.
• Adjika to taste.
• Spices (hops-suneli, ground black pepper, caraway seeds) - to taste.

Cooking process:

1. Clean chilled but not frozen meat from films and fat. If you want to cook the meat in the form of chips, cut it into thin slices.If you want it to be elastic, but not dry, leave larger pieces.
2. Rub the pork with salt and place in a plastic bag, shake several times.
3. Remove the meat, remove salt and rub with spices or adjika and leave in a cool place for 6 hours.
4. Place the pork in a vegetable dryer and dry for 3 hours at 65 degrees, then turn over and keep for another three hours.
5. Cool the meat and serve.

Delicate and soft pork basturma with cognac

To make the meat tender, experienced chefs use strong alcohol to prepare basturma, in particular, cognac, which gives the pork a delicate aroma and retains its juiciness even after the meat has been cured for several days.

Cooking time: 7 days.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Pork (tenderloin) - 1 kg.
• Spices (to taste) - 4 tsp
• Coarse salt - 45 gr.
• Cognac - 200 ml

Cooking process:

1. Wash the pork, dry it and remove excess fat and films, cut into pieces no more than 3 cm thick.
2. Rub the meat with salt, use spices after 15 minutes.
3. Place the slices tightly in a bowl and pour over the cognac. Cover the container with cling film and keep in the refrigerator for 3 days, while turning the meat every 12 hours.
4. Take out the pork, dry it and rub it with spices again, then wrap it in parchment paper, tied with a thread.
5. Soak basturma in a cold place for 4 days. Juicy basturma on cognac is ready!

Step-by-step recipe for making basturma with nitrite salt

Nitrite salt is a good preservative that protects unprocessed meat from pathogenic microorganisms and botulism toxins. In addition, this substance increases the shelf life of meat products. Basturma with nitrite salt lasts longer and retains its taste, while remaining juicy and aromatic.

Cooking time: about 20 days.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Pork (tenderloin) - 700 gr.
• Coarse table salt - 100 gr.
• Granulated sugar - 2 tsp
• Nitrite salt - 0.5 tsp

For the spice mixture (chaman):

• Water - 0.3-0.5 liters.
• Bay leaf - 4 pcs.
• Allspice peas - 6 pcs.
• Ground fenugreek - 3 tablespoons
• Granulated sugar - 1 tablespoon
• Salt 1 tsp
• Ground black pepper - 1 tablespoon
• Ground sweet paprika - 4 tablespoons
• Garlic - 2 heads.
• Ground zira - 1 tsp
• Ground coriander - 0.5 tsp
• Ground cloves - 2 pcs.
• Ground juniper berries - 2 pcs.

Cooking process:

1. Rinse the pork, dry it, clean it from fat and films and cut it into rectangular pieces no more than 3-4 cm thick.In a container, mix coarse salt, sugar and nitrite salt, roll the meat, place it in another dish, cover with the rest of the mixture, cover with gauze and keep at room temperature for about 12 hours.
2. Keep the meat under pressure in the refrigerator for 12 hours, then turn over and leave in the refrigerator for another 12 hours.
3. Remove the pork, rinse well, dry and leave under gauze at room temperature for 2 days.
4. Wrap dried pieces of meat separately in cheesecloth, tie with a rope, put on a cutting board, covering the second one and keep under pressure for about 2 days so that the basturma takes on a rectangular shape.
5. The day before the release of oppression, prepare the chaman: boil water with bay leaves and allspice, cool to room temperature.
6. Put crushed garlic, spices, sugar and salt in a separate container and pour in the cooled water little by little to form a slurry with the consistency of thick sour cream. Cover the mass with foil and keep in the refrigerator for 24 hours.
7. Remove the oppression from the meat, release from the gauze, coat with chaman and allow to dry, then apply another layer of the mixture and leave to dry. Continue the procedure until the coating is over and a thick layer of spices forms around the meat.
8. Hang the basturma in a cool, ventilated place for up to 2 weeks. The finished product must be firm and lose weight. It is better to store basturma in a dry place, wrapped in parchment.