Basturma - jerky, saturated with proteins and the best aromas of spices of the east. Perfectly in harmony with foamy drinks. Due to its long storage, it may well qualify for a place in a hiking backpack.
Pick your recipe
You will need
- - Chicken breast (medium-sized couple)
- - Cognac (50 ml)
- - Paprika (5 tbsp)
- - Ground red pepper
- - Ground black pepper
- - A mixture of hops-suneli (2 tbsp.)
- - Sugar (1 tsp)
- - Coarse, non-iodized salt (1.5 tbsp)
- - Garlic (1 head)
Instruction manual
1
The chicken must be thoroughly washed, cleaned of film and grease.
Mix paprika, sugar, salt and suneli hops in a small deep plate, pour them with good, but not necessarily expensive cognac and mix thoroughly for 5-10 minutes.
2
Massaging movements, coat the chicken from all sides. It is advisable to coat 2-4 times - until the mixture of spices ends. Next, put the breast under oppression, and put it in the refrigerator for a day. It is advisable to set the temperature in the refrigerator no more than +6 degrees.
3
Pressed meat is well washed and dried. At this stage, the main thing is to dry well. No need to leave the window for an hour! It is enough to gently shake the meat in a clean towel and let it lie for about five minutes.
4
Next, the breast should be grated with garlic and pepper. To do this, we need finely grated or minced garlic. And a mixture of black and red peppers. First, rub the chicken with pepper, and then garlic.
5
Almost everything is ready. It remains only to dry the meat. The ideal option is in a dryer of 40 degrees for two days. If this is not possible, you can hang out on fresh air in gauze. Gauze must be made in two layers. But no more. Use of other fabrics is not recommended.
note
If you are going to dry in gauze in the open air, beware of birds and rodents and other lovers of free.
Useful advice
- Instead of brandy, you can use vodka, but in no case not pure alcohol!
- Do not overdo it with red pepper. It is better to make hot sauce later.