Basturma is a special kind of meat delicacy, a piece of beef willed using special technology. Such meat is loved by many, but not everyone knows how it is made.
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Jerky production
To make basturma, beef tenderloin is used, which is soaked in a salt solution, and then placed under a press. Excess moisture is removed from the meat under pressure. Harvested meat is covered with a special mixture of spices, which necessarily includes caraway seeds, garlic and hot pepper. Other types of pepper, fenugreek can be used as additional spices. Processed meat is placed in a cool place for subsequent drying. The process of drying takes about a month.
The taste and benefits of basturma
Basturma owes its popularity to the high content of vitamins A, C, PP and group B in it, as well as to the majority of active trace elements - iron, potassium, calcium, magnesium, zinc, sodium, phosphorus, amino acids. Unlike heat-treated meat, basturma retains all the beneficial substances and properties of beef in maximum quantities.
Basturma is made from ham, sirloin, tenderloin, of which the least caloric basturma is made from ham.
Due to the calorie content and its nutritional properties, such meat is a great way to fill the lack of proteins and fats in the diet, to provide the need for basic vitamins and minerals. Regular eating of basturma maintains a high vitality, helps get rid of chronic fatigue syndrome provoked by iron deficiency and anemia.
The spices that make up the product also have a certain effect on the properties of basturma. They have an antibacterial and anti-inflammatory effect, and also have stimulating properties.
If you decide to include basturma in your diet, you should be extremely careful in choosing a product. The surface of the meat should be covered with a layer of a mixture of spices, and the meat should in no case be bright red. The purchased product can be stored in the refrigerator for up to six months, after which it will begin to deteriorate.