Basturma (dried beef)

Beef basturma at home is an excellent meat appetizer for the festive table instead of sausage. According to this recipe, the jerky is not oversalted, not too hard and very tasty. I made basturma for the first time, and I really liked it: the meat is soft, fragrant and, most importantly, natural! Dried beef (basturma) is suitable not only instead of sausage on the festive table, but also as an appetizer for beer.

Ingredients

• Beef - 1 kg
• Salt - 2 tbsp. spoons (heaped)
• Dried garlic - 1 teaspoon
• Coriander (grains) - 1 teaspoon
• Bay leaf - 1 teaspoon
• Black peppercorns - 1 teaspoon

Directions

1. Grind pepper, bay leaf, coriander and dried garlic in a coffee grinder.
2. Mix spices with salt.
3. Wash the meat, dry it with paper towels, put it in a convenient container and spread it well with a mixture of spices.
4. Cover the container where the meat will be salted with foil so that a gap remains. Salt the meat for 3 days in the refrigerator. After 12 hours, drain all the liquid and turn the meat over to the other side. Every 12 hours (morning and evening) turn the meat to the other side. If liquid appears, drain it each time.
5. Wrap the meat in 4 layers of clean gauze and wrap with threads.
6. Hang the meat in a ventilated area and leave to dry. Periodically check the homemade basturma to the touch, the meat should not be too hard and dry. Depending on the temperature and humidity in the room, the drying process can take from 3 to 5 days.
7. Store cooked beef jerky in the refrigerator.
8. Bon appetit!