Is it possible to eat basturma while on a diet?

Basturma - Wikipedia

Material from Wikipedia - the free encyclopedia

Basturma

(Azerbian: Basdırma, Armenian: Բաստուրմա, Turkish: Pastırma) - dried tenderloin from various types of meat[1], a dish in the cuisines of countries located on the territory of the former Ottoman Empire.

According to a historical summary[2], Genghis Khan’s warriors during the campaign ate an analogue of modern basturma. Horse meat was placed under the horse's saddle, where the compression of the saddle and rider caused excess moisture to come out of the meat. This method was convenient for long-term storage of this product. According to Cliford Wright, basturma originates from Turkey or Armenia[3].

• Turkish basturma

1. ↑ Basturma (Russian). Slovar.cc. Retrieved June 28, 2020.
2. ↑ Kirakos Gandzaketsi
3. ↑ Wright, Clifford (2003-09-26). The Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. Harvard Common Press.

en.wikipedia.org

Food porn. Basturma - dried meat from the East

Fragrant beef basturma, cut into thin strips, is a gourmet appetizer.
The special flavor of the meat comes from a mixture of herbs and spices in which the beef has been dried for many weeks in the sun. Basturma is a national dish of Turkish, Caucasian and Central Asian cuisine. Today it can be found only in the most expensive meat deli stores, but once upon a time shepherds and nomads stored meat reserves in this way. Where does basturma come from?

Spice-dried beef tenderloin is a dish with ancient roots. The word “basturma” is of Turkic origin from “basdirma”, that is, “pressed, pressed meat”. The ancient Turks were nomads, they ate horse meat, they thickly greased pieces of meat with salt and placed them in canvas bags, hanging them on both sides of the saddle. When riding, the bags were pressed down by the rider's legs, the meat became flat and compressed.

So horse meat was dried on the go - how else could food be stored for a long time, many centuries before the invention of refrigerators? A coating of hot spices appeared on this meat product many centuries later: this way the dish was preserved even longer. The calorie content of basturma is low - in one hundred grams from 100 to 150 kcal, depending on the type of meat.

Cooking secrets

The classic recipe for making basturma recommends using beef, although sometimes more tender lamb, roe deer or deer meat are used. For basturma, you need the meat of young animals - tenderloin, fillet, rump, thick or thin edge with a wide layer of subcutaneous fat, which makes the food especially attractive.

The meat is cut into long thin plates two to three centimeters thick, thickly rubbed with coarse salt on all sides and placed on a layer of salt in a wooden tub, with a press placed on top.

After a few days, the meat will release its juice, but the basturma must be kept in its own salted juice for twenty-one days, making sure that the brine completely covers the pieces of meat.

Then, for two to three days, the salted pieces are soaked in running water, the meat becomes soft and releases excess salt. The most crucial moment of turning corned beef into basturma is rubbing with spices.

To do this, you will need chaman (blue or Greek fenugreek); it is mixed with crushed garlic, red and black pepper, and suneli hops. This gruel, which has the consistency of liquid dough, is thickly coated with prepared pieces of meat.

Then each piece is tied crosswise with thick twine and hung under a canopy, in a draft, for 15-20 days. It is important to choose a room that is not very dry, otherwise the basturma will turn out too stale.

In a cool, dry place, the finished basturma can be stored for up to six months. The food is served to the table without peeling off the layer of spices, cutting into thin transparent pieces.

This is interesting

After even a small portion of basturma, prepared according to all canons, the taster’s sweat acquires a persistent smell of spices, which cannot be overcome by any deodorants.

This is how oriental seasonings affect the digestion process. This effect disappears only two to three days after consuming basturma.

The closest relative of basturma in oriental cuisine is considered to be sujuk - dried sausages made from minced beef with spicy seasonings, which are sometimes prepared from horse meat. The sausages are given a flat shape and dried in a draft.

The food is served by cutting into thin strips no more than two to three millimeters thick.

Zhanna Pyatirikova

Basturma in Armenian

List of ingredients

beef fillet - 2 kg salt - 1 kg hot red ground pepper - 425 g chaman paste - 3 tbsp. spoons ground fenugreek seeds - 450 g ground paprika - 225 g chopped dried garlic - 225 g ground black pepper - 1 teaspoon ground allspice - 1 teaspoon cumin - 1 teaspoon water

Cooking method

Wash a piece of beef fillet, dry it and cut it lengthwise into 3 pieces. Then sprinkle salt on all sides, put under a press and leave for 2-3 days. After the time has passed, place the salted meat in cold water and soak for 5-6 hours. Then hang and dry at room temperature for 3 days.

To prepare chaman, mix ground fenugreek seeds, 225 g of hot ground pepper, ground paprika, chopped garlic, ground black and allspice and cumin. Add warm water until you get a mass that resembles thick mustard in consistency.

Mix three tablespoons of cooked chaman with the remaining ground red pepper until smooth.

Roll the dried meat on all sides in the prepared mixture and store, placed on a linen towel, at room temperature for 3 days. Then hang dry for another 3 weeks.

Basturma is ready!

Bon appetit!!!

pif.livejournal.com

Application

For cooking, it is advisable to use the meat of a young animal. You need to take the loin with a sufficient layer of subcutaneous fat - this is when the delicacy product will be quite tender and juicy. Pieces 2-3 cm thick, cut into lengths, are thickly rubbed with coarse salt and placed in a container under a press for several days. It is necessary that the released juice covers the entire semi-finished product. This is followed by rinsing under running water and soaking. The most important moment of preparation is seasoning with a set of spices, which will give the finished basturma a unique piquantness and create harmony of taste. The traditional set of spices always includes: chaman (blue fenugreek), chopped garlic, ground red and black pepper seeds. All spices are mixed with the addition of water and, with a consistency similar to thick sour cream, applied to pieces of meat. Now all that remains is to dry it well and the basturma is ready.

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Basturma is... What is Basturma?

Turkish basturma Armenian basturma
Basturma

(Azerb. Basdırma, Arm. Բաստուրմա, Tur. Pastırma) - dried beef tenderloin, a dish in the cuisines of countries located in the territory of the former Ottoman Empire.

Fresh tenderloin is salted, then placed under a press (rubbed with salt) to remove excess moisture and give it a shape convenient for slicing.

Then they are transferred to a mixture of garlic, ground red and black pepper seeds, and blue fenugreek (chamana), which has the consistency of batter.

The resulting pieces are hung out to dry.

One of the legends connects the origin of basturma and the method of its preparation with the soldiers of Genghis Khan, who took provisions with them, in particular meat, on military campaigns, and in order to preserve it, they placed thinly cut pieces of meat under the saddle of a horse. There it was salted with the animal's sweat and excess moisture came out under the weight of the saddle and the rider.

Not to be confused with pastrami - smoked marinated meat.

The common feature of the technology is aging under pressure.

see also

Links

dic.academic.ru

Beef basturma, Veles-Mit LLC Molodechno: calorie content

White basturma is prepared from the muscles of the entire longitudinal half of the carcass. After separating the psoas minor muscle and the muscles lying above the femur, this bone is removed, as well as half of the tibia, which is cut with a chopper. Then the half-carcass is turned with the outer side up and the shoulder blade towards the person performing the operation.

Basturma is a dish made from beef tenderloin cured in a special way. During the cooking process, the meat is soaked in a saline solution, then excess moisture is removed under pressure, covered with a mixture of spices: red and black pepper, garlic, fenugreek, cumin and placed in a cool place for drying.

The shoulder blade is cut with a knife along the contour, as close to the bones as possible, and the muscles connecting it to the chest part of the carcass are cut. The final cutting of the half carcass consists of separating the denser parts to obtain muscles of equal thickness, trimming and removing trimmings.

The brisket is separated from the carcass along the cartilaginous connection of the ribs with the breast bone, see. The separated part is not subjected to additional cutting. Salting, soaking and drying are carried out using the method indicated in the general part, see. Brisket basturma is prepared with beans. To prepare beef basturma, beef and buffalo meat from young animals is used. Usually they prefer buffalo meat, because buffalo fat is white in color, and this gives the finished product an attractive appearance.

To prepare basturma, only the sirloin and rump muscles are used, i.e. basturma from the inner tenderloin. The internal psoas muscle - the internal tenderloin - is separated and, without cutting it, cleaned of fat.

Basturma - Wikipedia (with comments)

Material from Wikipedia - the free encyclopedia

K:Wikipedia:Articles without sources (type: not specified)

Basturma
(Azerbian: Basdırma, Armenian: Բաստուրմա, Turkish: Pastırma) is a dried beef tenderloin, a dish in the cuisines of countries located in the territory of the former Ottoman Empire.

Fresh tenderloin is salted, then placed under a press (rubbed with salt) to remove excess moisture and give it a shape convenient for slicing.

Then they are transferred to a mixture of garlic, ground red and black pepper seeds, and blue fenugreek (chamana), which has the consistency of batter.

The resulting pieces are hung out to dry.

Not to be confused with pastrami - smoked marinated meat.

The common feature of the technology is aging under pressure.

• Basturma or Pastrama from Armenia 1.JPG

  Armenian basturma

• Pastirma1.jpg

  Turkish basturma

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Excerpt characterizing Basturm

– What’s burning?
– Natasha asked. - Oh, yes, Moscow. And as if in order not to offend Sonya by refusing and to get rid of her, she moved her head to the window, looked so that, obviously, she could not see anything, and again sat down in her previous position. -Have you not seen it? “No, really, I saw it,” she said in a voice pleading for calm. Both the Countess and Sonya understood that Moscow, the fire of Moscow, whatever it was, of course, could not matter to Natasha. The Count again went behind the partition and lay down. The Countess approached Natasha, touched her head with her inverted hand, as she did when her daughter was sick, then touched her forehead with her lips, as if to find out if there was a fever, and kissed her. -You're cold. You're shaking all over. You should go to bed,” she said. - Go to bed? Yes, okay, I'll go to bed. “I’ll go to bed now,” Natasha said. Since Natasha was told this morning that Prince Andrei was seriously wounded and was going with them, only in the first minute she asked a lot about where? How? Is he dangerously injured? and is she allowed to see him? But after she was told that she could not see him, that he was seriously wounded, but that his life was not in danger, she, obviously, did not believe what she was told, but was convinced that no matter how much she said, she would be answer the same thing, stopped asking and talking. All the way, with big eyes, which the countess knew so well and whose expression the countess was so afraid of, Natasha sat motionless in the corner of the carriage and now sat in the same way on the bench on which she sat down. She was thinking about something, something she was deciding or had already decided in her mind now - the countess knew this, but what it was, she did not know, and this frightened and tormented her. wiki-org.ru

Basturma - Wikipedia

Material from Wikipedia - the free encyclopedia

Basturma

(Azerb. Basdırma, Arm. Բաստուրմա, Tur. Pastırma) - dried beef tenderloin, a dish in the cuisines of countries located in the territory of the former Ottoman Empire.

Preparation

Fresh tenderloin is salted, then placed under a press (rubbed with salt) to remove excess moisture and give it a shape convenient for slicing. Then they are transferred to a mixture of garlic, ground red and black pepper seeds, as well as fenugreek (chamana), which has the consistency of batter. The resulting pieces are hung out to dry.

Not to be confused with pastrami - smoked marinated meat.

The common feature of the technology is aging under pressure.

• Turkish basturma

Notes

Links

wikipedia.green

Basturma, pastrami, pastrami. How are they different from each other? | Food and drinks | Kitchen

Philologists believe that historically these names are connected by a common origin, going back to Turkic roots. However, in modern reality, these are completely different meat products, very different from each other. The only thing they have in common is that they are made from whole meat. Adding to the confusion is the fact that basturma is often also called pastirma. And this is confusingly similar to pastrami and pastrami. So let's figure it out.

Similar names - different products

Basturma originates from Turkey and Armenia. This is well-cured raw beef, lamb or horse meat, rolled in red pepper powder. According to legend, basturma was prepared by the nomads of Genghis Khan by placing a peppered piece of meat under the saddle. During long horseback campaigns, the meat was dried and served as food for the soldiers. Today, basturma is simply dried in more civilized conditions. In Azerbaijan and Armenia it is very popular, in Russia it is also known, it can usually be found in hypermarkets. But they consume little basturma, the meat is often tough, and its high price also affects it.

Basturma. Photo: Shutterstock.com

The names “pastrami” and “pastroma” are also of Turkic origin. It is possible that initially it was even one dish, the roots of which are found in Jewish towns in Moldova and Romania. It seems that their residents adopted this dish from their neighbors, because these lands were part of the Ottoman Empire for a long time. The mixing of cuisines of different nations living nearby is a common story. From here, this meat dish migrated with emigrants to the New World, where the canons of pastrami production were finally formed. In the USA it is made industrially, and it is super popular there. We increasingly know this country for fast food, but it turns out that in addition to hamburger, America also has pastrami. From there, from the West, this delicacy with eastern roots came to us in Russia.

Pastrami. Photo: Shutterstock.com

One dish - two options

If we return to pastrami, in Russia today it is present in two main versions. The first is raw smoked or smoked-boiled pork, chicken or turkey, which is rarely found on sale. Compared to hams, loins and other similar products, it is not fundamentally different from anything else. That is, the name “pastroma” in this case is fantasy and not very necessary.

Pastrama. Photo: Shutterstock.com

Its second option is the pastrami dish, which is prepared at home, and its recipes are widely presented on the Internet. For it, the meat is usually marinated first and then baked in the oven. This is how chicken and turkey are most often prepared, but there are also meat recipes.

Pastrami and postroma - there are more differences than similarities

The possible common origin of pastrami and pastrami is also indicated by the fact that for both dishes the meat is marinated at the first stage. But after that the differences begin. When preparing pastrami at home, it is only marinated for a few hours. Pastrami is marinated for much longer - two weeks, and then it is not baked, but smoked. The cold smoking process takes at least 15 hours. Next, the meat is simmered. It is almost impossible to carry out such treatment at home. After all, meat is usually simmered for two days in special ovens with one hundred percent humidity and a temperature of about 70 degrees. It is almost impossible to create such conditions at home.

“This plays a key role in ensuring that the meat is juicy and tender,” explains
chef and meat expert Konstantin Zhbakov .
- If you cook it at the usual temperature of 140-160 degrees, the meat will be dry and rough. Its fibers will turn out and squeeze out all the juice from the meat. This is due to physical laws. And therefore, the lower the temperature and the longer its exposure, the softer the meat will be. For classic pastrami, take the best part of the brisket, it is called short plate (saucer). This is lean meat, rich in muscle fiber. Because of this technology, the cooking process lasts three weeks. It takes a long time, but this is exactly how real pastrami is made in its homeland in the USA.” aif.ru

Harm of basturma and contraindications

Basturma can cause harm if an individual intolerance to the product is detected. In addition, beef contains purine substances, which, when digested, turn into uric acid. It has the ability to accumulate in the body, which can lead to various problems, for example, osteochondrosis or gout.

It is also worth considering that basturma contains many spices, so it should not be consumed by people who have liver problems.

Due to the fact that when digesting the product, the pancreas is overstrained, you should not eat it if you have an ulcer or gastritis.

Salt, which is in cured meat, promotes fluid retention, which is undesirable for people who have kidney problems, hypertension or a tendency to edema.

Product Photos

Homemade basturma: history of the dish and cooking tips

Spices give basturma its special taste, as well as the fact that it is dried in the sun for weeks. Now basturma is considered an expensive delicacy, although in the old days it was only a way to preserve meat supplies without refrigeration.

Read also: Basturma is a delicacy that is worth the time spent on it

The word “basturma” is of Turkic origin and is translated as “pressed, pressed meat.” The fact is that the nomads mainly ate horse meat. To preserve the taste and quality of the meat, it was generously sprinkled with sea salt and hidden in canvas bags.

These bags were hung on both sides of the saddle. When the rider mounted the horse, he pressed down the meat with his feet, making it flat. After some time, they began to sprinkle the meat with additional herbs and spices; their pungent smell repelled insects.

Interesting facts about basturma

• A small portion of basturma affects the smell of a person’s sweat - it becomes more pungent and persistent (and smells like the spices in which the meat was marinated). Scientists do not yet know what this is connected with. But even strong antiperspirants cannot kill the “aroma.” The smell itself disappears after 10-15 hours.
• A relative of basturma is sujuk. These are thin, air-dried sausages made from ground beef with spicy seasonings. As a rule, sujuk is prepared from horse meat.
• Classic basturma is made from thick beef tenderloin. Of course, you can take a thin edge, but during drying the meat will begin to dry out and lose quite a lot of liquid, so it is better to take a voluminous piece.

Read also: Secrets of preparing dried meat at home

Tips for preparing basturma

• Experiment with different types of meat. Prepare basturma from pork, beef, turkey, duck, chicken. In any case, basturma is an incredible delicacy.
• To avoid ruining a large piece of good meat, use small portions of strong-smelling spices. Pepper, garlic, dry mustard and cumin go well with basturma. You can also try coriander and cumin.
• Always hang basturma in a draft so that it dries thoroughly. You cannot keep basturma indoors - you risk getting poisoned.

If you notice an error, select the required text and press Ctrl+Enter to report it to the editors.

smak.ua

Is it possible to eat basturma while on a diet?

Basturma is a dish made from beef tenderloin cured in a special way. During the cooking process, the meat is soaked in a saline solution, then excess moisture is removed under pressure, covered with a mixture of spices (red and black pepper, garlic, fenugreek, cumin) and placed in a cool place for drying.

The calorie content of basturma depends on the source material and ranges from 219-240 kcal. Basturma made from ham has the lowest calorie content.

Due to the cooking technology, which uses only low temperature conditions, basturma retains in maximum quantities all the beneficial substances found in the original product. These are vitamins A, C, PP, group B contained in beef; microelements: iron, zinc, potassium, magnesium, calcium, phosphorus, sodium; essential amino acids.

For this reason, basturma may be indicated if there is a lack of animal proteins and fats, vitamins and microelements in the diet.

If a person is faced with the task of maximizing his diet with proteins, he should eat basturma made from tenderloin, thin edge, sirloin, or rump.

In addition, it has been found that thanks to this set of beneficial properties, consuming basturma helps overcome chronic fatigue and helps with iron deficiency anemia.

The calorie content of basturma and the high content of animal proteins in it enable athletes to quickly build muscle mass when they include the product in their diet.

The spices used in the process of preparing basturma - hot pepper, cumin, garlic - are also important from the point of view of health benefits. They have antibacterial, anti-inflammatory, stimulating and antitumor properties.

In order for basturma to bring the expected benefits, given that the product is meat, it is important to know how to choose it correctly. When choosing basturma, you need to pay attention to its color and the presence of a layer of spice mixture on the surface. You should be careful when handling bright red basturma. The color may indicate the content of artificial additives and dyes in the product.

You can store dried meat in the refrigerator for six months.

It is advisable to eat basturma with vegetables and herbs, as this is much better for digestion.

People who control their body weight should not consume more than 100 grams of basturma per day and include dried meat in their diet when following a weight loss diet.

Since beef fat melts at a temperature of 41-48 degrees, its breakdown requires the release of large amounts of bile and the enzyme lipase. In this regard, when basturma is digested, there is excessive tension in the pancreas, liver and bile ducts. Therefore, and also due to the large number of spices, people suffering from gastritis, stomach ulcers, liver diseases, gall bladder and other pathologies of the gastrointestinal tract should avoid eating basturma.

Due to the purine bases contained in beef, when it is consumed, or rather, abused, uric acid is formed and accumulated in the body, which leads to impaired permeability of the capillaries of the renal nephrons, the development of osteochondrosis and gout. For the same reason, basturma should not be consumed by people suffering from joint pain.

Since a large amount of salt accumulates in basturma during the manufacturing process, dried meat is not recommended for people with kidney disease, hypertension and a tendency to edema.

Children under twelve years of age are not recommended to use the product.

Based on materials from www.neboleem.net

Meat has been present in the human diet since ancient times, being one of its main components. In order to preserve meat in conditions when there was no trace of refrigerators, cooks tried their best: smoked, dried, marinated in spices, dried - in a word, experimented. And - a funny curiosity! — as a result, it is meat products prepared “the old fashioned way” that today have gained a reputation as the main delicacies that can become a decoration for any holiday table.

One of these delicacies is basturma. Dried beef tenderloin, seasoned with aromatic spices, is famous for its piquant taste and unique aroma.

The historical homeland of basturma is considered to be the states located on the territory of the former Ottoman Empire. This name is first mentioned in manuscripts dating back to 95 BC.

There are several versions about how this dish appeared. The first of them is the simplest. It says that the court cooks of the Armenian king Tigran Mets (Tigran the Great) were the first to prepare basturma. The king, whose reign was marked by numerous military campaigns and campaigns, instructed the cooks to come up with a way that would help preserve meat for a long time, since the soldiers needed something to eat, and they could not always count on a successful hunt. As a result, a method was invented for drying meat, previously rubbed with a mixture of spices.

The second theory says that during a military clash that occurred in one of the campaigns, the bags in which the meat was transported were torn, and the salt and spices that were in a nearby container spilled onto the “strategic reserve.” The warriors did not dare to throw away the meat; they simply cleaned it of salt and seasonings to the best of their ability and put it in saddle bags. As a result, some time later it was discovered that the meat was edible.

The third version seems the most exotic, but also extremely unappetizing. However, historians are inclined to believe that it is she who is closest to the truth. So, it says that the word “basturma” comes from the Turkic word “basdirma” - compressed horse meat. According to this theory, during their campaigns, Genghis Khan’s warriors, in order not to carry huge convoys with provisions, carried horse meat with them, cutting it into pieces and tying it directly under the horse’s saddle. As a result, the meat became saturated with horse sweat containing salt, and under the influence of the rider’s weight, excess liquid came out of it. The result was a very strange dish, the main advantage of which was its long shelf life.

Merchants also adopted this method of transporting meat. In the Middle Ages, dried meat became the basis of the diet of sailors. Of course, they prepared it in a way that was more acceptable from a modern point of view - rolled it in salt and spices, placed it under a press, and then dried it.

Classic basturma is made exclusively from beef, although there are variations of this dish made from chicken, lamb, and pork. Only meat from young animals is used. Tenderloin, fillet, and rump are suitable for preparing beef basturma.

The first stage of preparing basturma is cutting the meat into long and thin plates, the thickness of which should not exceed three centimeters. These plates, having previously been rubbed on all sides with salt (usually coarse salt is used), are placed in a wooden container, also on a layer of salt. A few days later, the meat begins to release juice, after which it must be kept in this brine for another three weeks.

After this, you should soak the meat in running water for several days. As a result, it becomes softer, and excess salt disappears. However, for now this product is corned beef, not basturma. To turn the meat into a delicacy, it should be rubbed with spices. Most often, a mixture is prepared from blue fenugreek, crushed garlic, red and black pepper, suneli hops and other seasonings. The result is a mixture with a consistency reminiscent of liquid dough, which is used to coat the pieces of meat. After this, each of the pieces, tied with twine, is hung in a place protected from direct sunlight with good air circulation. The basturma will have to spend two to three weeks in this state.

High-quality basturma, prepared in strict accordance with all the rules, is an incredibly tasty delicacy, but at the same time very expensive. To make the production process less expensive, many unscrupulous manufacturers are trying to save money. Most often, they use low quality ingredients for this purpose.

To ensure that the purchased product does not disappoint you, you should approach the choice of delicacy responsibly, taking into account several important rules:

1. Buy basturma exclusively from trusted sellers. Carefully inspect the vacuum packaging - there should be no punctures, cuts or scratches.
2. Study the composition. Ideally, only three types of ingredients should be present there: spices, salt and beef. If the list contains flavors, dyes, flavor enhancers and other dubious substances, then it is better to refuse to purchase such dried beef.
3. Inspect the color of the basturma. The meat should not have a bright red tint, since this color indicates the use of dyes. Properly prepared natural basturma should be red-brown, not too bright. There should be no colored inclusions on the cut.
4. The consistency of high-quality basturma is elastic. The meat springs back slightly when pressed. If, after you press on the meat, a hole forms in it, it is better to refuse the purchase.
5. The spice coating “sits” on high-quality beef jerky like a glove - it does not crumble or fall off in pieces.
6. The fresh product has a characteristic spicy odor. If you feel some mustiness, it means that the cooking technology and storage rules were violated.

Basturma is a product that is extremely finicky to store. It does not tolerate high temperatures, and therefore it must be stored exclusively in a cool place. At the same time, this delicacy cannot be placed in the refrigerator either, because this will negatively affect its aroma and taste.

It is not recommended to store basturma in plastic containers or plastic bags. It is best to use a linen bag, and store it suspended, in a place with good air circulation.

If you still have to put the basturma in the refrigerator, then you should first wrap it in cling film so that it does not absorb foreign odors. The meat should be consumed within the next few days.

Shelf life varies from two to six months. It depends on what kind of meat was used to prepare the delicacy, as well as on the amount of spices and salt.

The energy value of basturma is quite low. 100 g of product contains a little more than 200 kcal. The nutritional composition is as follows: 19.3 g protein and 12.9 g fat. There are no carbohydrates.

Due to the fact that no heat treatment is used during the preparation of basturma, this delicacy retains almost all the substances present in the original product. These are, first of all, B vitamins, which ensure the normal functioning of the nervous system, increase resistance to stress, help maintain an acceptable level of blood sugar and are responsible for the functioning of the digestive system. Basturma also contains vitamin A, which has antioxidant properties, slows down the aging process and helps increase the body's resistance.

Beef basturma, due to the high iron content in this meat, should be present in the diet of people who have been diagnosed with iron deficiency anemia. The presence of animal proteins in this product helps overcome chronic fatigue and makes it easier to endure physical and intellectual stress.

The spices present in basturma have antibacterial and anti-inflammatory effects.

Basturma is a completely “self-sufficient” product that can be consumed in its “natural” form. It is usually served, like other meat delicacies, in chopped form. Ideally, the basturma slices should be very thin, in fact, the same as not too thick cardboard. As a complement to this delicacy, hot and sweet and sour sauces, herbs, and a side dish of potatoes, cabbage or other vegetables are served.

Basturma also goes well with pasta, mushrooms, and low-alcohol drinks.

Seasoned beef jerky is often used to make hamburgers, salads and sandwiches. In addition, it can act as a filling for pork medallions.

As noted above, due to the high cost of basturma, many manufacturers are trying to save money on the production process in one way or another, as a result of which the quality of the product inevitably suffers. Therefore, if you have the desire and a certain skill, it is better to prepare this delicacy yourself.

For this you will need the following ingredients: one and a half kilograms of beef, a pack of salt, 0.5 cups of chaman, three tablespoons of ground paprika, the same amount of ground cumin, the same amount of coriander and Georgian adjika, as well as 1.5-2 cups of boiled room water temperature.

Divide the meat into three equal pieces, each weighing about 500 g. Pour some of the salt into the bottom of the pan, place the meat on top and cover with the remaining salt. After this, put the meat in the refrigerator, where it will spend three days. Don't forget to drain off any juices and turn the meat once or twice a day.

When the meat is properly salted, it should be rinsed under running water and dried using a kitchen towel. If it is important for you that the meat is not salted, after washing it, leave it in cool water for three hours, changing it every 60 minutes.

At the next stage, the meat must be placed under a press. Wrap each piece in cotton cloth, then place a weight on it and take the meat out to the balcony or put it in the refrigerator. After two hours, check the fabric and if it is wet, replace it with a new one. This is necessary to remove excess moisture. You can use a five-liter bottle of water as a press.

The meat will spend a day under pressure. After this, make a hole on top of each piece, thread a wire or plastic tie through it and hang the meat to dry. To do this, place it at room temperature in a place with good air circulation, but protected from sunlight. The meat will take three days to dry.

On the eve of completing this stage, prepare the spread. This should definitely be done in the evening so that the mixture swells properly overnight. Pour chaman and spices into the pan, and then start adding water little by little, stirring constantly. The chaman will gradually begin to thicken. You want the mixture to have the consistency of thick sour cream. After this, add adjika, stir and add water. To make the mixture more uniform in texture, you can pass it through a blender.

Spread the meat with spices, making sure that the layer is absolutely even. After that, hang it up to dry again. When the surface is dry, apply a second layer of chaman. If you notice cracks on the surface, lightly wet your hands and rub them with your fingers.

Once coated, the meat will need to dry for three to five days, depending on the thickness of the piece and the temperature in the room. After three days, check the basturma for readiness by lightly squeezing it with your fingers. In terms of elasticity, it should resemble dry-cured sausage.

Remove the finished basturma from the dryer and wrap it tightly in cling film, then put it in the refrigerator for four days. After this, the delicacy can be considered ready to eat.

The “trick” of the Armenian basturma is that the meat is soaked in wine, and the spices are mixed in the wine.

To prepare this delicacy you will need the following ingredients: a kilogram of veal, a liter of dry red wine, 2-3 tablespoons of salt, two teaspoons each of ground red pepper, chaman and ground dry pomegranate seeds, 4-5 cloves of garlic, previously passed through a garlic clove. For coating you will need: 100 ml of dry red wine, two bags of suneli hops, 4-5 cloves of garlic, two teaspoons of ground dry pomegranate seeds, 3-4 teaspoons of salt.

Cut the meat into plates 5-6 centimeters thick. Pour salt into the wine, add chaman, ground red pepper and pomegranate seeds, as well as garlic. Place the meat in the marinade, press down with pressure and put it in the refrigerator for a week.

After seven days, remove the meat, let the liquid drain and place under a press for twelve hours, without putting it in the refrigerator.

Prepare the coating by mixing spices, salt and garlic in wine. The mixture should have the consistency of thick sour cream. Coat the meat with a layer half a millimeter thick and hang to dry. A day later, apply the second layer, and another day later - the third. After this, the meat will dry for about ten days.

To prepare chicken basturma you will need: a kilogram of chicken fillet, 200 g of salt, two tablespoons of sugar. For coating, prepare 5 cloves of garlic, two bags of khmeli-suneli and other spices to taste.

Clean the fillet from the veins and cut into a “book”. Mix salt and sugar and rub this mixture thoroughly into the fillet. Place the meat in a saucepan and put it in the refrigerator for a day. It should be turned over every three to four hours.

After a day, remove the meat and cover it with water for a couple of hours. After this, transfer to a wire rack, let the water drain and put under the press for two hours.

Dry with paper towels. Dilute the garlic and spices with water to the consistency of sour cream, coat the fillet, let it dry, wrap it in gauze and send it to dry in a cool place with good air circulation. The basturma will be ready in five to seven days.

Despite its wonderful taste, you should add basturma to your diet with caution. The thing is that this product can provoke an individual intolerance reaction due to the spices present in its composition.

In addition, since the melting point of beef fat is higher than the temperature of the human body, a lot of bile is needed to break it down, as well as lipase, a special enzyme. In this regard, in order for the delicacy to be properly absorbed, the pancreas, liver and gall bladder are forced to work in “emergency” mode. That is why people who suffer from diseases of the gastrointestinal tract should not get carried away with this delicacy.

It should also be taken into account that beef contains purine bases, which lead to the accumulation of uric acid in the body. This is fraught with impaired kidney function, as well as osteochondrosis and gout, not to mention pain and inflammation of the joints.

Due to its high salt content, jerky should be consumed with caution by people who have been diagnosed with hypertension and kidney disease, as well as a tendency to edema. To be on the safe side, children under twelve years of age should completely exclude basturma from the diet.

It is also worth mentioning several interesting facts related to this meat delicacy:

1. “Aerobatics” when cutting basturma are considered to be slices that are translucent, like flower petals.
2. It is believed that if basturma was prepared in strict accordance with the rules, for several days the sweat of the person who feasted on it acquires the smell of spices, which no deodorant can overcome.
3. Basturma has a “close relative” - sudzhuk. These are cured sausages made from ground beef or horse meat. Their distinguishing characteristic is their flat shape. Sujuk is dried in a draft, and then served, cut into slices two to three millimeters thick.

Based on materials from foodandhealth.ru

Basturma is a dish that came to us from Armenian and Turkish cuisine; it takes its roots from the countries of the former Ottoman Empire. This is beef or lamb tenderloin, which is soaked in salt, dried and sprinkled with various herbs and spices. Then you need to dry the finished tenderloin in a cool place for a month. The traditional dish is made from beef, but other recipes are also popular in different countries.

Due to the peculiarities of its preparation, it is very convenient to store this dish, while its taste and beneficial properties do not change.

The most popular basturma recipes:

• Pork;
• From chicken breast;
• From beef;
• From lamb.

If you decide to purchase a ready-made tenderloin rather than making it yourself, you need to take a responsible approach to its choice. Preference should be given to a product that is sold in vacuum packaging, this guarantees its quality and compliance with storage conditions. Also, through such packaging you can clearly see the cut of the dish. It should have a uniform dark red color, even closer to brown. There should be no unnecessary colored inclusions on the cut.

should not contain The recipe for classic beef basturma includes only tenderloin, spices and salt. To the touch, the tenderloin should have an elastic, dense consistency.

An ideal dish is one that is stored in a shell of herbs and spices , as in the photo:

The product has a pleasant spicy smell. If you feel musty, it is better to refuse to purchase such a product.

When storing basturma, it is very picky about high temperatures; it needs to be stored in a cool place. Those people who prepare the dish themselves at home note that it is not recommended to store it in the freezer or refrigerator. The product is stored in a place with good ventilation in a container without a lid; it can only be covered with a cloth.

The shelf life of the product varies from 2 months to six months under proper storage conditions. It depends on the meat from which the basturma is made, and on the amount of spices and salt used in the cooking process.

You can only store small pieces of basturma in the refrigerator, which will be eaten in the next few days. Then you need to wrap it in cling film or a plastic bag.

100 grams of the finished product contains 15 grams of protein and 20 grams of fat. People who watch their weight and follow a diet are recommended to eat no more than 100 grams of dried meat per day; the calorie content of this amount of ready-made food is quite high and equals 240 kcal.

Due to the technology of preparing the dish at low temperatures, the meat retains a large amount of minerals and other useful microelements. It is enriched with vitamins A, B and C, calcium and magnesium. After eating basturma, fatigue goes away and strength is restored.

The spices that make up the basturma shell are useful for the prevention of colds, increase immunity and reduce inflammation.

Despite all the beneficial properties of the dish, you need to eat it with caution. Here is a list of contraindications and possible harm from excessive consumption of basturma:

• Eating large amounts of beef threatens the formation of uric acid during the digestion process;
• People suffering from gout and kidney disease should take this dish with caution;
• Too much spice can harm the liver.

Often, basturma can be consumed immediately after it has just withered. The finished product can be used in the preparation of snacks, sandwiches, hamburgers, salads and appetizers in combination with vegetables.

To prepare the dish, you need to purchase fresh beef . Some experienced chefs prefer to use young buffalo meat for basturma because of its thinner connective film compared to beef meat. Buffalo basturma turns out even more beautiful due to the inclusion of white veins; the dish takes on a “marbled” appearance. For all basturma recipes you need only the softest and most tender meat: fillet or meat from the rump muscles.

The most popular and delicious beef basturma recipes:

• Tenderloin dish. You need to separate the muscle from the inside of the piece of meat and clean it of the fat layer. If the pieces are large, you can cut them into several pieces lengthwise. Pieces of meat should be rolled in spices and hung on hooks in a cool place with good ventilation.
• Fillet basturma. The method of preparing basturma does not differ from the previous recipe. There are minor differences in preparing meat for deboning. The lower back muscle is most suitable for this recipe; the fat from it does not need to be cut off. The meat must be processed carefully so as not to cut the muscle tissue. The pieces need to be made small so that it wilts easier: just cut it into strips 3-5 centimeters thick.
• Rump dish. This recipe for making basturma is also called “Weisbrat” in Armenia and Turkey. The rump is considered the most delicate part of the carcass and has a beautiful pink color. For cooking, you will not need all the meat of the rump, but only one of its muscles, which differs from the other parts in the shape of a cylinder. It must be very carefully separated from the carcass and cut lengthwise. You will get 2-3 identical parts that need to be dipped in spices and dried.

Various cooking methods make this dish suitable for dietary nutrition if consumed in moderation, and its beneficial properties strengthen the body. A variety of recipes allows you to prepare a dish for every taste .

Based on materials from edim.guru

Basturma is a beef tenderloin that has been cured. Initially, this dish was prepared by the tribes of Osman, from where it spread to the rest of the world. This method of cooking meat made it possible to preserve its freshness for a long time, which was especially important during military campaigns as provisions. It is also believed that basturma was used for merchants who went on long journeys, and fresh meat spoiled literally on the 3rd day. By applying salting and drying to beef, it was possible not only to preserve all its beneficial qualities, but also to impart an unusual taste, and also to sell this meat.

Today, basturma is considered a festive dish, but it can also be prepared in everyday life, if time permits.

This tenderloin has an exquisite, but at the same time refined taste and rich aroma. Basturma takes a long time to cook, so it is not suitable as an everyday dish. The finished dish can be stored in the refrigerator for up to six months.

Depending on what parts of the beef were used for cooking, basturma can be beneficial in different ways. However, in any case, it is not a dietary product and can contain from 220 to 240 calories.

Since basturma is a delicacy, it can be found on restaurant menus and in retail stores. However, it may be of poor quality. Gives color to improperly cooked tenderloin. If it is bright red, then most likely it contains artificial colors or additives.

Since exclusively low temperatures are used in the preparation of this dish, all the beneficial properties of the meat are preserved. First of all, these are vitamins of groups A, B, C and PP, as well as sodium, potassium, iron, zinc, magnesium, phosphorus and calcium.

Eating beef is suitable for anemia accompanied by iron deficiency. The beneficial qualities of beef are excellent helpers in the fight against body fatigue. If there is a lack of animal proteins and fats, basturma can replenish their required level. It is also suitable for athletes who want to build muscle mass - basturma contains both animal protein and a high calorie content, which is what should be consumed to achieve this goal.

Spices used in cooking, such as garlic, cumin or hot pepper, have antimicrobial, anti-inflammatory and antitumor properties, as well as stimulating properties.

Thanks to the various options for preparing basturma, you can also make a dietary dish from meat, using the less high-calorie part of beef - the ham.

It is best to prepare basturma from the pulp or back of the carcass. It is cut into several pieces, each of which should be no thicker than 6 cm. Then all this is placed in rows in a large bowl and sprinkled with salt on both sides. In this case, you need to ensure that the salt is distributed evenly over the entire surface. After this, the dishes should be covered with a cloth to prevent dust, dirt or insects from entering and left for two days. At the end of this time, all the pieces must be turned the other side up and closed again and left for two days. Next, the meat is washed with cold water to get rid of excess salt remaining on the surface. Next, the meat can be left to dry or gently blotted dry with napkins. The next thing to do is wrap the meat tightly with gauze and place a heavy object weighing at least 10 kg on top. You need to keep the meat under something for 5 hours, after which it is recommended to change the gauze to a new one and put the weight on the meat again. After the expiration date, the meat is removed and hung in a dark place for half a day to dry.

When the drying period comes to an end, the meat can be removed and soaked in a pre-prepared spicy coating. Exposure period is 3-4 days. You need to do the impregnation procedure two more times, and then leave the tenderloin in the shade for a week or a week and a half. The result should be meat that is dry on the inside, devoid of moisture.

You can prepare the spice yourself from the desired ingredients.

With standard preparation of basturma, it has a considerable calorie content, so people who are watching their weight are recommended to consume no more than 100 grams per day.

It is not recommended to consume this tenderloin in large quantities for gastritis, liver diseases, stomach and gallbladder ulcers.

Beef promotes the accumulation of uric acid, which can ultimately lead to osteochondrosis and gout. Therefore, it is better to reduce to a minimum the level of consumption of basturma for joint pain.

Due to the large amount of salt in meat, its use is highly discouraged for hypertension, swelling and kidney disease.

This dried meat can also be consumed in minimal quantities by children under 12 years of age.

Based on materials from medoops.ru

What is basturma? And how to cook??

Basturma Wash the beef tenderloin, remove the tendons, cut into pieces weighing 40-50 g, place in a porcelain or enamel bowl, salt, sprinkle with pepper, add vinegar, finely chopped onions and mix. Cover the dish with a lid and place in a cool place for 2-3 hours to marinate the fillet. Place the prepared fillet on a metal skewer and fry over hot coals (without flame) for 8-10 minutes, turning the skewer so that the fillet is evenly fried. When serving, remove pieces of prepared fillet (basturma) from the spit, place on a heated dish and garnish with tomatoes, onions, green onions, and lemon. For 500 g of beef tenderloin - 2 onions, 1 tbsp. a spoonful of grape vinegar, 100 g green onions, 200 g tomatoes, 1/2 lemon

Basturma is a dried beef tenderloin. Fresh tenderloin is placed under a press for a week, after being rubbed with salt. After a week, pieces of beef are placed in a special mixture of peppers, garlic and chaman, which has the consistency of liquid dough, also for a week. After the second week, the resulting pieces are hung out for another week to drain the mixture and dry the meat. Delicious!

“Pork medallions with basturma and suluguni” Pork tenderloin – 250 pcs Cheeses – 12 pcs Basturma – 12 pcs Mint – 12 pcs Salt Pepper Recipe “Pork medallions with basturma and suluguni” Cut the tenderloin into 12 pieces (like chops), beat through film , lightly (not too much!) add salt and pepper. Cut Suluguni and basturma into thin pieces. 12 pieces each. Take a piece of basturma in your hands and wrap a mint leaf around it. Wrap a piece of suluguni on top. Wrap this structure with a piece of chopped meat and pin it with toothpicks. It turns out to be a bag or envelope. We do this with all 12 pieces of meat, cheese, mint leaves and basturma. Place them on a sheet of foil greased with oil. Cover the top with another sheet of foil and fold the edges in to form a tight foil envelope. Bake in a preheated oven for 20-25 minutes. These are the kind of cute guys you get. Just remember to remove the toothpicks before serving. Be sure to serve with sauce. It is best to serve boiled rice or potatoes as a side dish. Today I had accordion potatoes as a side dish

Busturma - fried, pre-marinated beef fillet. Rub the halves with a mixture of salt and black pepper. The dish is prepared on a baking sheet, in foil (or over a fire).

yyyyy, I love basturma)) ) It’s expensive and smelly))) ) I didn’t know that it could be made at home….

I prepared it 3 weeks ago, and now it’s hanging on the balcony, waiting in the wings. Only I have a 1 kg tenderloin. Basturma 500 g beef tenderloin; 0.5 tbsp. ground fenugreek seeds; 3 tbsp. l. paprika and cayenne pepper (chili); 2 heads of garlic; 2 bay leaves; 1 tbsp. l. Sahara; 1 tsp. cumin; 1 tsp. allspice; 0.5 tbsp. salt; 1 tbsp. l. freshly ground black pepper Mix salt and sugar, 0.5 tbsp. l. black pepper, broken bay leaves. Dry the tenderloin with paper towels, rub with salt, place in a bowl, cover, and refrigerate. Salt for 5-7 days, turning the meat several times every day. On the 4-5th day of salting the meat, prepare chaman (I took it from an Armenian friend): pour warm water into the fenugreek, stirring until the sour cream thickens. Let cool, add finely chopped garlic (and crushed with a wide knife into the porridge), ground cumin, black pepper, ground allspice, paprika, chili. Stir until smooth, cover and refrigerate overnight. Dry the tenderloin with paper towels, pierce the meat through one end, thread it, tie the ends (later you need to hang the basturma from this thread). Coat the tenderloin evenly on all sides with chaman (a layer of 5-8 mm), hang it by a thread (or on a stainless hook) in a dark, dry place. After 2-4 weeks, serve, cutting into thin slices (when the chaman becomes very hard and the meat inside is almost black).

this dried meat (Kazakh national dish) is made from beef or horse meat.. but it’s hardly possible if you don’t know the specifics, believe me, those who don’t know the national cooking customs, it’s unlikely to work out... so it’s better to buy it at the market..

Basturma (dried meat) at home 1 kg of beef 2 cups (30 g each) chaman 2 cups (30 g each) red pepper 2 cups (30 g each) black pepper 1 head of garlic 2 cups salt Rinse the beef, remove the films. Keep in the refrigerator in salt for 10 days. After 10 days, immerse the beef in cold water and keep for 2 days. After 2 days, let the water drain and leave at room temperature for 4 days. After 4 days, prepare the seasonings, mix them and roll the meat in them. Store meat at room temperature for 4 days. After 4 days the meat is ready.

Here I found an excellent recipe for chicken breast bastruma at home.

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Calorie content of different types of basturma

The number of calories, as well as the ratio of dietary fat in this snack, if consumed in moderation, will not harm your figure. Moreover, in 100 g of dried beef tenderloin with spices there is 14.8 g of protein, 20 g of fat, but there are no carbohydrates at all. The calorie content of this amount of product is approximately 240 kcal. From pork you will get a slightly, but still more high-calorie dish - about 267 kcal per 100 g.

Chicken fillet, depending on the basturma recipe, contains on average from 150 to 170 kcal. Therefore, it is considered more dietary. Approximately the same amount of calories is contained in a duck breast appetizer - 150 kcal per 100 g.

And the lightest dietary basturma is made from horse meat - 108 kcal per 100 g.

Delicious recipe! Braised beef ribs with potatoes in a slow cooker

Basturma dish

Basturma is meat cured with spices. The recipe was invented a long time ago, when there were no refrigerators in sight, and an effective storage method was needed. Basturma became a completely successful and practical solution. Many nations still argue for the right to be considered its homeland. However, this does not play a special role. The main thing is that basturma is a dish, or rather a delicious snack, which is enjoyed with pleasure all over the world.

Basturma consists only of beef tenderloin, salt and spices. Ideally, the size of the pieces of meat is 30x12x6 cm. The younger the beef, the better, because its flesh loses some of its moisture during the cooking process. As a result, the weight of basturma is about 50–60% of the original mass.

According to the recipe, the meat is first salted dry, but in no case with iodized salt. Then a special thick marinade is prepared, always with spices for basturma - chaman or fenugreek. The meat is wiped of salt and placed under a special basturma press for about 12 hours. Next, it is coated on all sides with a spicy marinade. As a result, a spicy crust 0.5 cm thick is formed. The meat is hung in a draft to dry and wilt. After 2–3 days, it is removed to a cool, dark place for 4 weeks.

How to eat basturma? Most often it is served as sliced ​​meat, lightly shaking off the toppings. They eat this snack in its pure form or in combination with vegetables and fresh herbs. The main benefit of basturma is that it is rich in complete protein and iron, as well as potassium, sodium and zinc, which are essential for the body. There are not too many calories in basturma - only 240 kcal per 100 g. However, you should not abuse this product, especially for people with liver diseases, gall bladder, as well as gastritis and ulcers.

How to store basturma? It does not require special conditions and can easily be stored in the refrigerator for up to 6 weeks. At the same time, it does not lose any of its taste and nutritional properties.

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The benefits of jerky

Thanks to a special cooking method without heat treatment, basturma retains almost all the beneficial properties of raw meat. For example, the finished beef product contains vitamins C, A, PP, group B, as well as amino acids, minerals and trace elements: calcium, phosphorus, iron, magnesium, sodium, zinc. And the abundance of spices has antibacterial, anti-inflammatory and even antitumor effects.

All these valuable elements contribute to the normal functioning of the nervous system, increase the body's resistance, help with chronic fatigue, iron deficiency anemia, and increased physical and intellectual stress. This is an excellent product for people who lead an active lifestyle, engage in sports or physical labor.

The beneficial properties of horse meat include the hypoallergenic nature of this meat and its low cholesterol content. Due to the small amount of calories and fat, it can even be included in diets during weight loss, and the organic acids in its composition improve digestion.

Answers Mail.ru: What is Basturma?

dried meat. Armenian cuisine.

Meat with pepper is highly dried (Georgians make it).

The jerky is so spicy and chewy. But delicious.

So this is SAUSAGE!!!

To prepare basturma, they use the meat of young, well-fed animals with a significant accumulation of subcutaneous and intermuscular fat. After deboning and stripping, the prepared pieces of meat are rubbed on all sides with salt and then placed tightly in a suitable container (preferably in a wooden trough). Before laying, the bottom is sprinkled with a 1-2 mm layer of salt. The meat is placed in rows, sprinkled with salt; A continuous layer of salt is also poured on top. Salted meat releases some of the juice, and a brine forms in the dish, which completely covers the meat. To avoid the meat from floating, it is pressed under pressure and kept for 21 days. Before preparing basturma, salted meat is soaked in running water for 2 - 3 days (until the meat is completely softened and the salt content in it is reduced to normal). If the water is not running, it is changed several times. The degree of salt reduction is checked by taste by frying a piece of soaked meat. Desalted pieces of basturma are looped, hung and dried for 15 - 20 days in a cold and ventilated place (under an eave or canopy). During drying, the basturma is rolled or pressed using a board and a weight, as a result of which it acquires a smoothness and appetizing appearance. The shelf life of basturma in a cold and ventilated place is 2 - 3 months. LAMB (GOAT) BASTURMA The easiest way to prepare lamb or goat basturma at home. Goat basturma has a better taste due to the fact that goat fat does not have such a pungent odor as lamb fat. Lamb or sheep carcasses intended for preparing basturma are hung by the tendons of the hind legs to cool completely. The cooled carcass is turned with its front part towards the person performing the operation. First, the chest part is cut on both sides of the cartilaginous connection of the ribs with the breast bone and the muscle layer is separated from the ribs at a distance of 15 - 20 cm from the cut. Then the carcass is turned and two longitudinal parallel cuts are made on the sides of the ridge along the spinous processes to the base of the ribs in the thoracic region and to the spinous processes in the lumbar region. In order to debone the left longitudinal half carcass, the left leg is removed from the hook, pulled back with the left hand and, holding the knife in the right, begin to remove the bones. First, the muscles lying between the hind legs are collapsed, then around the ischial part of the pelvic bones to the hip joint. The ligaments of the hip joint are cut. The psoas muscle is separated along with the kidney and perinephric fat. Pulling the leg strongly downwards, the muscles are torn off from the pelvic bones. Then they are cut off from the ilium, from the spinous processes of the lumbar vertebrae, from the ribs and cervical vertebrae. For further deboning, the remaining part of the carcass is re-hanged using the hole in the pelvic bones, thus freeing the right hind leg. Muscles from the pelvic bones, from the lumbar vertebrae, from the ribs and, finally, from the cervical vertebrae of the right longitudinal half of the carcass are deboned in the same way as the left. From the obtained parts of goat and lamb carcasses, separate pieces of basturma are made. The method of its preparation is indicated in the general part (see “Basturma”).

, why do you need this? jerky

I call it masturba - it’s a salty joke for beer, it’ll come in handy, you can try it

Georgian basturma - beef tenderloin - 2000 g - onion -3 pcs. - wine vinegar - 100 g - parsley - 50 g - ground black pepper - allspice - salt. Cooking instructions: Take the tenderloin and clean it of films and tendons, cut into cubes of 25 - 30 g. Place the meat in a bowl; sprinkle with black pepper, chopped onion, salt, add wine vinegar, bay leaf, allspice, mix and keep in a cold place for 2 - 3 days. After marinating, skewer the meat and fry over hot charcoal until fully cooked, turning the skewer periodically. BASTURMA IN KAZAKH Ingredients: Lamb 240, onion 60, vinegar (3%) 20, melted lamb lard 5, tomato 50, green onion 20, pepper, salt. Preparation: Lamb (loin, hind leg) is cut into pieces, lightly beaten with a hoe, salted, peppered, mixed with onion rings, poured with vinegar and kept in the cold for 3-4 hours. Then place slices of red salted tomatoes and onions removed from the marinade in the middle of each piece, roll the meat into sausage-shaped tubes, string 2-3 tubes and a whole tomato onto a skewer and fry over burning coals, greasing the meat from time to time. Served with green onions.

dried meat as a snack. overall delicious

Basturma - meat cooked in a special way; - marinated meat kebab - tenderloin or ham pulp (Georgian cuisine).

Beef tenderloin is marinated, the marinade is adjusted to everyone's taste. Afterwards the basturma is fried on a barbecue. Serve hot sauce with walnuts.

Dried meat - basturma. For basturma, it is better to take elk, deer, and roe deer meat, but in extreme cases it can be made from veal or beef. Only the sirloin part of the carcass is suitable, being the most tender meat. Elongated pieces of meat should be no thicker than 3 cm. They are rubbed with salt and placed tightly on a continuous layer of salt in a container (tub, basin) under heavy oppression. After about a week, the meat will release juice, which should cover the contents for 3 weeks. After this, the meat is removed from the brine and soaked in running water for 2 days until it softens and becomes less salty. You can take a sample by frying a piece of cooked meat. Then the pieces are placed on a clean table (board) and treated with spices: red pepper, cilantro or coriander, cumin, suneli hops. Spices are successively rubbed into the meat, and then coated in breadcrumbs, just as cutlets are coated before frying. After this, the pieces of basturma are tied crosswise with twine and hung in a well-ventilated place to dry for 15-20 days.

Basturma 1 1/5 kg beef fillet, 160 g onions, 40 g wine vinegar, 20 g melted butter, 600 g side dish, spices, salt. Beef fillet is cut into cubes (30 g each) and marinated in a clay pot with the addition of chopped onion, salt, and black pepper for 2-3 days. After this, the meat is skewered and fried over charcoal, periodically brushed with melted butter. The side dish is the same as for Caucasian kebab. ——————————————— Pork basturma (Bulgarian cuisine) It is prepared from pork ham. Cut long pieces 3 cm thick from the ham, removing fat and connective tissue. Mix 1 kg of salt, 15 g of saltpeter and 1 tablespoon of sugar (75 g of the mixture is enough for 1 kg of meat). Rub the meat with the mixture and place tightly in a wooden tub, sprinkling with allspice and black pepper, chopped bay leaf and savory. Press down with pressure and leave for 10-12 days. Then soak in cold water to remove excess salt. Strain, dry with a towel and, hanging, smoke for 3-4 days. Keep the smoked basturma for 24 hours between two boards, under a load. Then spread it with a mixture of crushed garlic and hot red pepper and hang it in a cool place. ————————————————————— Kazakh basturma 900 g lamb, 240 g onions, 80 g vinegar (3%), 20 g melted lamb lard, 200 g tomato, 80 g green onions, pepper, salt. Lamb (loin, hind leg) is cut into pieces, lightly beaten with a hoe, salted, peppered, mixed with onion rings, poured with vinegar and kept in the cold for 3-4 hours. Then place slices of red salted tomatoes and onions removed from the marinade in the middle of each piece, roll the meat into sausage-shaped tubes, string 2-3 tubes and a whole tomato onto a skewer and fry over burning coals, greasing the meat from time to time. Served with green onions.

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From the story of basturma. Basturma was first mentioned in Armenia in 95-45. BC. At that time, Armenia was ruled by the great emperor Tigran Mets. To carry out trade, Armenian merchants had to travel far from home, mainly to India and China. For long journeys, these traders packed homemade foods to be consumed over time. At first, traders took with them only traditional vegetable dishes, because... they were stored longer than meat products. Because of this, the traders were very short of meat along the way, which they missed very much. Soon, the technology of drying meat in air was invented, which increased its shelf life, and that’s how basturma appeared. Its use is also mentioned by Andrew Dalby in Byzantium. The name basturma comes from the Turkish word “bastirma”, which means pressed something. It is assumed that the primitive Turkish horseman, who belonged to Central Asia, kept dried and spiced meat sandwiched between the horse and the saddle to be eaten as needed. Basturma recipe review. Basturma is made by salting meat, which is then washed with water and dried for about 10-15 days. Prepared pieces of meat are rolled in salt and left for salting. After which the meat hardens. To further prepare the basturma, the salted meat is washed with water to remove excess salt and it is coated with "çemen", a cumin paste made from crushed cumin, garlic, hot paprika and fenugreek. The meat is thoroughly air dried. The variety of paprika used determines the spiciness of the dish. In the Ottoman Empire, artisans from Central Anatolia specialized in the art of making basturma. Basturma recipe in world cuisine. Lebanese Armenians introduced basturma in Syria as well as Lebanon in huge quantities, where it is usually served as Mezze in small slices. It is usually eaten raw, but can sometimes be lightly fried or eaten with eggs for breakfast. It is often added to various dishes, mainly bean dishes. It is also added to various pies. In Egypt, basturma is eaten for breakfast with scrambled eggs. It can be used as a topping for pizza or as a topping for some dough dishes made from regular bread or crumbly laminated puff pastry. Palestinians eat thinly sliced ​​basturma. It is also fried in olive oil and served for breakfast in a restaurant along with freshly prepared pita bread. Cypriots eat basturma whole and grilled. In Turkey, Basturma is consumed during breakfast, served with eggs or eaten as meze. There are a total of more than 22 types of basturma in Turkey. The most popular is the spicy version from Central Anatolia called Kayseri pastirmasi. Balkan basturma is less known. It's just salted and dried. Georgian Basturma: This is a traditional Georgian marinated beef recipe where diced beef is marinated in a spicy mixture of herbs and spices and served with green onions, lemon wedges and cilantro. Beshbarmak: Authentic Kazakh basturma served with boiled dough and fruit. Hot hummus with butter and basturma: This dish uses a lot of Chardonnay. Kuta: This is one of the most expensive basturma recipes, prepared throughout Europe. The meat is treated with various spicy and herbal mixtures. Basturma is usually prepared using beef, but goat, lamb, camel and buffalo are also used. In Syria, it is prepared by salting and drying the meat for 15 minutes. The meat is then rolled in cumin, paprika and other spicy mixture. Basturma is the main dish. Culinary experts suggest that the dish should be paired with cognac and beer for best results. Information about health and consumption of basturma. Basturma is considered a good source of phosphorus, selenium, niacin and protein. Basturma is generally preferred throughout Europe because it is a good source of vitamin B12, zinc and protein. But experts warn that basturma is high in cholesterol and sodium, which can cause adverse health effects. Basturma contains 120 calories per serving (10 thin slices). Currently, environmentally friendly products without additives and GMOs, grown mainly on farms or households, are highly valued. If you are one of those connoisseurs, then our online store is just for you. In our online store you can buy basturma made from horse meat and other types of meat. All products are environmentally friendly. From us you can order basturma with home delivery in Kazan. You don't even have to leave your home to buy delicious products. Welcome and happy shopping!