Cooking process
To prepare a basturma from a chicken breast for a long time dreamed, but did not dare to prepare. Finally cooked! The meat turned out fragrant and delicate. The most interesting is that the taste varies greatly, depending on the cooking time. By the way, I marked 30 minutes. But the ripening of meat comes from the moment of preparation. And this is 3, 5 and 10 days – it all depends on your taste. Every day the meat dries more and more. In the beginning it is still soft, and then it becomes harder every day, you need to cut thin slices with a very sharp knife.
For the preparation of basturma from chicken breast at home, we will need products on the list. I will make a small digression. Spices choose according to your taste, so that later you like the taste of basturma. Meat is well soaked in spices.
It is advisable to take a large breast. Meat is cleaned from foams and fat.
Salt is mixed with sugar and abundantly sprinkle them with chicken breast from all sides. We cover with a film and put it in the refrigerator for two days.
From time to time, the meat must be removed and turned over to the other side.
After two days the meat is taken out and soaked for 3 hours. Water from time to time we change or we put the future basturma under running water.
Then take the meat out of the water and carefully wipe it with a towel. This is how the meat looks at this stage. It is considerably condensed.
Meat sprinkled on all sides with spices, wrapped in gauze. My advice: if you cook meat, divide into 2 parts. So it will be better to get dry and then cut.
Then we sew the gauze with threads, make a loop so that it can be hung to dry.
Meat should be hung in a draft, in a place where there is no sun, it’s a must! You can on the balcony or, if you work well hood, then under it. We live on the first floor, so our meat languished in the neighbors on the balcony, and I did not photograph it in limbo. So cooked at home, a bust of chicken breast looked after 5 days. It tasted like a dried fish.
And so the meat looked after 8 days. He was not allowed to dry out any more. Meat changed color. Consistency has become more dense. With what to eat – with a glass of wine or with beer – you decide.
Basturma from chicken breast at home
A simple and inexpensive recipe for homemade basturma from chicken breast is an excellent meat appetizer for sandwiches.
Ingredients
Chicken breast – 600 g
Salt sea large – 100 g
Sugar – 1 tbsp.
Paprika 1.5 tbsp.
Burnt pepper – 1 tsp.
Thyme is dry, ground – 1 tbsp.
Cooking process
To prepare a basturma from a chicken breast for a long time dreamed, but did not dare to prepare. Finally cooked! The meat turned out fragrant and delicate. The most interesting is that the taste varies greatly, depending on the cooking time. By the way, I marked 30 minutes. But the ripening of meat comes from the moment of preparation. And this is 3, 5 and 10 days – it all depends on your taste. Every day the meat dries more and more. In the beginning it is still soft, and then it becomes harder every day, you need to cut thin slices with a very sharp knife.
For the preparation of basturma from chicken breast at home, we will need products on the list. I will make a small digression. Spices choose according to your taste, so that later you like the taste of basturma. Meat is well soaked in spices.
It is advisable to take a large breast. Meat is cleaned from foams and fat.
Salt is mixed with sugar and abundantly sprinkle them with chicken breast from all sides. We cover with a film and put it in the refrigerator for two days.
From time to time, the meat must be removed and turned over to the other side.
After two days the meat is taken out and soaked for 3 hours. Water from time to time we change or we put the future basturma under running water.
Then take the meat out of the water and carefully wipe it with a towel. This is how the meat looks at this stage. It is considerably condensed.
Meat sprinkled on all sides with spices, wrapped in gauze. My advice: if you cook meat, divide into 2 parts. So it will be better to get dry and then cut.
Then we sew the gauze with threads, make a loop so that it can be hung to dry.
Meat should be hung in a draft, in a place where there is no sun, it’s a must! You can on the balcony or, if you work well hood, then under it. We live on the first floor, so our meat languished in the neighbors on the balcony, and I did not photograph it in limbo. So cooked at home, a bust of chicken breast looked after 5 days. It tasted like a dried fish.
And so the meat looked after 8 days. He was not allowed to dry out any more. Meat changed color. Consistency has become more dense. With what to eat – with a glass of wine or with beer – you decide.