Cooking process
Basturma of elk is a colorful, incredibly salty-hot dish, which every man will certainly want to taste, having bought a couple of bottles of beer! The color of the sliced cooked dish is burgundy – darker than that of beef basturma. In our region, such meat is not found, so I had to ask my friend to bring him from a large city, because it was sold chilled. By the way, if there are films and veins inside the meat – do not remove them, the cut of the basturma will turn out to be chic!
The spices presented in the ingredients are basic, so you can add or reduce them at any time. Remember that small pieces of meat are salted faster, so for 0.5 kg of elk there is enough 1.5 days of salting, and for 1 kg – 2.5-3 days.
So, we are preparing an elm basturma at home …
Choose a deep tank. Toss the moose in water and dry. At the bottom of the container, pour 0.25 kg of salt and level. Lay the meat on it and sprinkle with the remaining salt.
As follows, smooth the layer of salt so that it covers both the top and sides of the elk. Place the container in the refrigerator for 1.5 days.
Every day turn the meat over to the other side and drain the liquid – it will secrete about 50-60 ml.
When the pickling time comes to an end, rinse the salted moose in water and dry with napkins. At this point, I recommend trying a piece of meat to taste, so it does not turn out too salty. If this is the case, soak the moose for 3 hours in cold water and dry again.
All the prepared spices, except salt, grind in a coffee grinder.
The resulting seasoning, grate on all sides of the basturma, and even from the sides. Then pierce the edges of the meat with a wire or needle with a thick thread, culinary twine and hang in a dry, ventilated place. My basturma was dried on the hood for 2 days, but I have a strong blowing technique. In general, meat can be dried from 2 to 8 days – taste it every day. Once you like it – wrap the basturma in a cheesecloth and store it in the fridge.
Shelf life of the basturma is up to 2 months.
Pleasant to you !!!
Basturma from elk
Basturma of elk is a colorful and incredibly aromatic appetizer for beer, a glass of vodka or as an ingredient for making sandwiches.
Ingredients
Moose – 0.5 kg
Dried garlic – 1 tbsp.
Salt – 0.5 packs
Paprika powder – 2 tbsp.
Turmeric – 1 tsp.
Cayenne pepper – 0,5 tsp.
Cooking process
Basturma of elk is a colorful, incredibly salty-hot dish, which every man will certainly want to taste, having bought a couple of bottles of beer! The color of the sliced cooked dish is burgundy – darker than that of beef basturma. In our region, such meat is not found, so I had to ask my friend to bring him from a large city, because it was sold chilled. By the way, if there are films and veins inside the meat – do not remove them, the cut of the basturma will turn out to be chic!
The spices presented in the ingredients are basic, so you can add or reduce them at any time. Remember that small pieces of meat are salted faster, so for 0.5 kg of elk there is enough 1.5 days of salting, and for 1 kg – 2.5-3 days.
So, we are preparing an elm basturma at home …
Choose a deep tank. Toss the moose in water and dry. At the bottom of the container, pour 0.25 kg of salt and level. Lay the meat on it and sprinkle with the remaining salt.
As follows, smooth the layer of salt so that it covers both the top and sides of the elk. Place the container in the refrigerator for 1.5 days.
Every day turn the meat over to the other side and drain the liquid – it will secrete about 50-60 ml.
When the pickling time comes to an end, rinse the salted moose in water and dry with napkins. At this point, I recommend trying a piece of meat to taste, so it does not turn out too salty. If this is the case, soak the moose for 3 hours in cold water and dry again.
All the prepared spices, except salt, grind in a coffee grinder.
The resulting seasoning, grate on all sides of the basturma, and even from the sides. Then pierce the edges of the meat with a wire or needle with a thick thread, culinary twine and hang in a dry, ventilated place. My basturma was dried on the hood for 2 days, but I have a strong blowing technique. In general, meat can be dried from 2 to 8 days – taste it every day. Once you like it – wrap the basturma in a cheesecloth and store it in the fridge.
Shelf life of the basturma is up to 2 months.
Pleasant to you !!!