Horse meat basturma

Meat 1388 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0

Serves: 6 People
Prepare Time: 30 min
Cooking Time: 7 days
Calories: -
Difficulty: Medium

Here I will share a rather unusual recipe and tell you how to make horse meat basturma, jerky spicy meat, which is a favorite snack for many beer and wine.

Ingredients

Horse meat - 1 Kilogram (tenderloin) Water - 1 Liter Salt - 4 Art. spoons Red pepper - 2 Tbsp. tablespoons (ground) Cumin dry - 2 Tbsp. spoons Anise - 1 Pinch Bay leaf - 4 Pieces

Directions

Prepare a kilogram of horse meat, wash and dry the meat. To speed up the cooking process, you can cut the meat into two or more longitudinal pieces. If fat is present on a piece, it must be cut off. Prepare the brine: boil water and salt, cool it, add bay leaf. Pour the brine over the meat and leave to soak for two days. Keep the meat container in the refrigerator. After two days, you need to drain the brine, remove the bay leaf, dry the meat and prepare the spices. Grind the cumin, pepper and anise in a mortar, roll the meat well in spices so that it is evenly covered with a layer of them. Leave it on for 15 minutes. Now all the pieces of meat need to be tightly wrapped in several layers of sterile gauze. Pull the resulting block firmly with a tourniquet, pulling the meat quite tightly. The resulting bars must be hung in a well-ventilated area, even in a draft. On average, the meat curing process takes place within 7 days. After this period, the meat can be tasted. If it is dense and dry on the outside, then it can be considered ready. They eat basturma, cutting it into thin slices. The top layer of spices can be peeled off if desired.

Horse meat basturma

Serves: 6 People
Prepare Time: 30 min
Cooking Time: 7 days
Calories: -
Difficulty: Medium

Here I will share a rather unusual recipe and tell you how to make horse meat basturma, jerky spicy meat, which is a favorite snack for many beer and wine.

Ingredients

Horse meat - 1 Kilogram (tenderloin) Water - 1 Liter Salt - 4 Art. spoons Red pepper - 2 Tbsp. tablespoons (ground) Cumin dry - 2 Tbsp. spoons Anise - 1 Pinch Bay leaf - 4 Pieces

Directions

Prepare a kilogram of horse meat, wash and dry the meat. To speed up the cooking process, you can cut the meat into two or more longitudinal pieces. If fat is present on a piece, it must be cut off. Prepare the brine: boil water and salt, cool it, add bay leaf. Pour the brine over the meat and leave to soak for two days. Keep the meat container in the refrigerator. After two days, you need to drain the brine, remove the bay leaf, dry the meat and prepare the spices. Grind the cumin, pepper and anise in a mortar, roll the meat well in spices so that it is evenly covered with a layer of them. Leave it on for 15 minutes. Now all the pieces of meat need to be tightly wrapped in several layers of sterile gauze. Pull the resulting block firmly with a tourniquet, pulling the meat quite tightly. The resulting bars must be hung in a well-ventilated area, even in a draft. On average, the meat curing process takes place within 7 days. After this period, the meat can be tasted. If it is dense and dry on the outside, then it can be considered ready. They eat basturma, cutting it into thin slices. The top layer of spices can be peeled off if desired.

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Horse meat basturma

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Horse meat basturma

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