Chicken basturma

 

Cured meat - types and methods

The technology of drying meat is an ancient way of preserving it. Previously, when a hunter brought home a whole carcass of an animal, it was necessary to prepare it so that it "lived" as long as possible. It was then that they came up with the idea of drying it. Thanks to natural preservatives in the form of spices and seasonings, as well as precautions, you will be able to make a tasty and safe product.

It is worth remembering that it is better to buy beef or poultry for curing. Experienced housewives are skeptical about pork - it is more prone to infection by parasites, and the drying process does not involve heat treatment. If you have already decided that you want to dry pork, buy meat only from proven suppliers and follow the technology.

There are a total of 3 methods of curing meat:

wet;

dry;

combined.

In the first case, you need:

cut the meat into thick pieces (500-800 g);

prepare brine (for 1 liter of water - at least 5 tbsp. l of salt, 1 tbsp. l of sugar, 5 pieces of allspice, 4-5 pieces of bay leaf);

boil the mixture, cool and strain;

pour the brine into a glass container, lower the meat into it and put it in the refrigerator for 3 days, periodically turning the pieces;

take out the meat and put it under the yoke for 1 hour to remove excess moisture.

The second salting method requires the following actions:

put the meat cut into pieces in a container;

sprinkle with salt so that it completely covers the meat (some housewives add 1-2 spoons of brandy);

put in the refrigerator for 3-4 days, sometimes turning the pieces;

take out the meat, wash and dry it.

The third method is combined-unique with the following actions:

meat, cut into pieces of 500-800 g, keep in a salt solution, as in the "dry" method;

then soak in the mixture for 10-12 hours (red wine or apple vinegar - 150-200 g, salt - 1 tablespoon per 1 liter of liquid, chopped garlic);

remove from the solution and cover with a cloth so that it absorbs excess liquid.

After the manipulations, you can start drying the meat according to the selected recipe.

Chicken basturma

Chicken fillet - 500 gr

Dry spices - 2 tbsp. l

Salt - 2 tbsp. l

Wash the chicken fillet, dry it, put it in a glass container, rub it thoroughly with salt and leave it in the refrigerator for 12 hours. Remove the bird, rinse and dry with paper towels.

Rub the chicken with spices on all sides, wrap it in several layers of gauze and tie it tightly with threads. Put in the refrigerator for 12 hours, and then remove to the balcony for 2-5 days. After this time, you can cut and try.

information taken from: https://www.unian.ua/recipes