Basturma (jerky) is considered a delicacy in our homeland. As a rule, it can be seen on holiday tables. Traditional basturma is made from beef, but we suggest you try it yourself … from chicken breast. The taste will turn out to be indescribable.
To make basturma, we need:
• Chicken fillet;
• Salt;
• Spices to taste.
First you need to prepare the chicken fillet. It is necessary to wash the pieces and cut off the hymen from them. Blot the fillets with a paper towel to remove excess moisture.
Pour a thick layer of salt on the bottom of the container. Thoroughly dip each piece of chicken breast into it, and then place in the container as well. Sprinkle with salt on top. Send the meat to the refrigerator for a day.
After the meat is taken out of the refrigerator, it needs to be rinsed to remove excess salt.
If you plan to cook basturma with beer, then it should stay in water for about 2 hours. If you want a slightly salty taste, leave the meat in the water for 4 hours. It is important to change the water every half hour.
The next stage of cooking: spices. Mix 1 tsp. ground red pepper, 3 tsp. paprika, 2 tsp. dried garlic per 4 slices of breast. Roll each fillet in the mixture and string on a hook. The meat should dry for 3 days. After that, the basturma is ready. Bon Appetit!
Today, the cost of beef and pork is so high that many have to settle for mostly chicken. But it doesn't matter. Continuing the topic A juicy chicken breast dish, having tasted which, homemade ones will require supplementation.