Basturma - 10 step-by-step recipes at home

Cured tenderloin of various types of meat is called basturma. The traditional Turkic dish has long conquered the cuisines of different countries of the world. It is customary to serve a savory cold appetizer with fresh vegetables or herbs. Preparing it at home is not at all difficult. Take note of 10 step-by-step recipes!

Armenian beef basturma at home

Spicy and mouth-watering basturma can be prepared according to a real Armenian recipe. Homemade appetizer is made from beef. The treat will surprise you and your guests with amazing taste and bright presentation.

Cooking time: 4 days

Cooking time: 3 days

Servings - 500 gr.

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  Pour salt and sugar into a deep dish or container. Stir dry ingredients and pour vodka over them.
• 
  Wash the defrosted beef tenderloin and remove the veins. A piece that is too large can be cut. Roll the product into a mass of salt and sugar, put it in a container.
• 
  We put a load on the workpiece. We send the dish to the refrigerator for 12 hours.
• 
  After a while, we rinse the meat and put it on a paper towel. The beef should dry out.
• 
  Rub the prepared meat thoroughly with a mixture of peppers.
• 
  Then we wrap each piece in cheesecloth.
• 
  Then we tie it tightly with thread or twine. We hang food in a ventilated area for 3-4 days.
• 
  After a few days, the beef will be completely cooked. Untie and remove the gauze.
• 
  Cut Armenian basturma into thin slices and serve!

Juicy and tender chicken breast basturma

Delicate and juicy homemade basturma is made from chicken fillet. An easy-to-prepare treat will diversify your table and delight you with a bright, moderately spicy taste.

Cooking time: 5 days

Cooking time: 4 days

Servings - 1 kg.

Ingredients:

• Chicken breast - 1 kg.
• Salt - 1 tbsp.
• Paprika - 2 tablespoons
• Ground red pepper - 1 tablespoon
• Adjika dry - 2 tablespoons
• Dried garlic - 2 tsp

Cooking process:

1. We will prepare products for homemade basturma. Defrost the meat in advance.
2. Pour all the salt into a deep plate. Roll each piece of chicken breast in it. We send the workpiece to the refrigerator for a day. The liquid can be drained periodically.
3. Next, combine the spices in a deep bowl. Pour a little boiled water into them and mix thoroughly.
4. We remove the chicken from the dishes with salt. We rinse the product and wipe it off with a paper towel.
5. Rub the pieces of meat with a spicy mixture. We hang fillets in a cool room in any convenient way. We keep it for 4 days.
6. The fragrant basturma is ready. Divide it into pieces and treat your loved ones!

How to cook pork basturma at home?

A bright idea for your table is delicious basturma. You can make a pork snack at home. A simple recipe will allow you to get meat that is soft and rich in taste.

Cooking time: 10 days

Cooking time: 5 days

Servings - 1 kg.

Ingredients:

• Pork - 1 kg.
• Salt - 200 gr.
• Pepper mixture - 4 tablespoons
• Hops-suneli - 4 tablespoons
• Paprika - 2 tablespoons

Cooking process:

1. We wash the pieces of pork and remove the veins.Immediately immerse the product in a container and rub with salt. We leave for 1-1.5 hours.
2. Next, coat the salted product with half of all the spices. We use suneli hops, paprika and pepper mixture. We put oppression on the workpiece and store it in the refrigerator for 5 days.
3. Next, mix the remaining spices. Fill them with a small amount of boiling water and mix again.
4. We take out the meat from the refrigerator, rinse and wipe it with a paper towel. We coat the product with a spicy mass and hang it in a ventilated room for 5 days.
5. Ready-made pork basturma can be cut and served!

Step-by-step recipe for making turkey basturma

Juicy homemade basturma can be made from turkey meat. The product will be useful and low-calorie. Serve cold treats to the festive table, you can complement with fresh vegetables.

Cooking time: 6 days

Cooking time: 4 days

Servings - 500 gr.

Ingredients:

• Turkey fillet - 0.5 kg.
• Salt - 1 tsp
• Sugar - 1 tsp
• Cognac - 2 tablespoons
• Paprika - 0.5 tsp
• Ground red pepper - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Provencal herbs - 1 tsp

Cooking process:

1. Pour the turkey fillet with water and let it dry. We measure out the required amount of spices.
2. We combine salt, sugar and spices with cognac. Knead the products thoroughly.
3. We immerse the turkey in a container and pour over it with a mixture of cognac and spices. We leave the workpiece in the refrigerator for 2 days.
4. Then we wipe the product from moisture. You can sprinkle it with a small amount of spices to taste. We wrap the meat in cheesecloth and hang it in a cool place. We keep it there for 3-5 days.
5. We remove the ready-made basturma from gauze. We cut it and serve it to the table!

Fragrant elk basturma at home

The original version of basturma is from elk meat. A juicy snack will become the highlight of your table. Enjoy the fun process of preparing a delicious, spicy dish. Suitable for a festive table.

Cooking time: 8 days

Cooking time: 5 days

Servings - 1 kg.

Ingredients:

• Elk meat - 1 kg.
• Salt - 150 gr.
• Hops-suneli - 150 gr.
• Paprika - 50 gr.
• Dried ground garlic - 50 gr.
• Pepper mixture - 50 gr.

Cooking process:

1. We wash the elk. We remove streaks and film from it. A piece that is too large can be cut.
2. Then put the product in a convenient form and rub it with salt. We keep the workpiece in the refrigerator for 3 days.
3. After a while, we take out the product and wipe it off from moisture and excess salt.
4. We hang the pieces in a ventilated room for 5-10 hours.
5. Then we combine hops-suneli, paprika, a mixture of peppers and dried garlic in a common dish. Pour water into the spices and mix thoroughly. We coat the elk with a mass and hang it up again, but already for 5 days.
6. The mouth-watering elk basturma is ready. Slice your treat and serve!

How to cook delicious basturma in a vegetable dryer?

One of the easiest ways to cook basturma yourself is in a vegetable dryer. Appetizing meat will delight you with its bright taste and pleasant spicy aroma. The appetizer will decorate and diversify your table.

Cooking time: 4 days

Cooking time: 2 days

Servings - 1 kg.

Ingredients:

• Beef - 1 kg.
• Salt - 60 gr.
• Sugar - 30 gr.
• Ground black pepper - 2 tsp
• Paprika - 1 tablespoon
• Garlic - 1 pc.
• Semi-dry red wine - 3 tbsp.

Cooking process:

1. First, let's prepare the beef. We wash it under water, dry it and clean it of veins and grease.
2. Then we put the pieces of meat in a container and rub them with salt and sugar. We send the workpiece to the refrigerator for 1 day.
3. Then we rinse the product from sugar salt and coat it with marinade. To do this, mix red wine with pepper, paprika and chopped garlic. We again send the beef to the refrigerator for a day.
4. After that we put the meat on the tray of the vegetable dryer. We cook for 48 hours at a temperature of 35 degrees.
5. The finished basturma should be completely cooled after the dryer.
6. Cut your homemade snack into thin slices and serve!

Juicy and aromatic beef basturma with red wine

Juicy and aromatic basturma can be made with wine at home. This type of snack will be appreciated by real gourmets. Serve with herbs, fresh vegetables or pickles.

Cooking time: 15 days

Cooking time: 10 days

Servings - 1 kg.

Ingredients:

• Beef - 1 kg.
• Dry red wine - 1 l.
• Garlic - 3 cloves.
• Flour - 3 tablespoons
• Salt - 150 gr.
• Ground red pepper - 0.5 tbsp.
• Ground dried pomegranate - 0.5 tbsp
• Hops-suneli - 0.5 tbsp
• Dried garlic - 0.5 tbsp

Cooking process:

1. Let's prepare the ingredients. We wash the beef and free it from the veins. Peel the garlic cloves.
2. Combine dry spices in a common plate and stir. Roll a piece of meat into the mixture, put it under oppression and store it in the refrigerator for 5 days.
3. Next, we prepare the wine marinade. Stir red dry with flour, salt and chopped garlic cloves. You can add some spices to taste.
4. We get the beef out of the refrigerator. Let it dry and rub it thoroughly with a mass of wine. We hang the workpiece in a ventilated room for 10 days.
5. Wine basturma is ready. Slice a fragrant product and serve!

A simple and delicious recipe for making basturma with nitrite salt

An ideal product for making basturma is nitrite salt. The ingredient is specially designed for salting meat products. Check out a proven recipe for a delicious homemade snack.

Cooking time: 9 days

Cooking time: 5 days

Servings - 1 kg.

Ingredients:

• Beef - 1 kg.
• Nitrite salt - 180 gr.
• Mustard - 3 tablespoons
• A mixture of peppers - 1 tablespoon
• Paprika - 1 tablespoon

Cooking process:

1. Rinse a piece of beef in cold water, and then wipe it with a paper towel.
2. Then we put the meat in a container. We fill it with nitrite salt and put it in the refrigerator for 4 days.
3. After a while, we lower the meat in cold water, rinse it from salt and dry it again with napkins.
4. Mix mustard with peppers and paprika. Rub the prepared beef with a mass. We wrap the product with gauze and hang it in a ventilated area for 5 days.
5. Appetizing basturma is ready at home. Slice the appetizer and serve!

Juicy and delicious homemade basturma cooked in a slow cooker

An interesting and not too long way to cook homemade basturma is in a slow cooker. A bright treat will delight your loved ones and guests. A nutritious snack will be the best solution for a festive table.

Cooking time: 4 days

Cooking time: 2 hours

Servings - 350 gr.

Ingredients:

• Chicken fillet - 350 gr.
• Salt - 2 tablespoons
• A mixture of peppers - 1 tablespoon
• Paprika - 0.5 tbsp
• Seasoning for meat - 0.5 tbsp.
• Vegetable oil - 2 tablespoons
• Garlic - 1 pc.

Cooking process:

1. Rinse the chicken fillet thoroughly and wipe it off with a paper towel. Remove fat and veins if necessary.
2. Put pieces of meat in a deep bowl and cover with salt. Leave in the refrigerator for 3 days.
3. Then we wipe off the salt from the product and coat it with a mass of oil, a mixture of peppers, paprika and seasonings. We hang the spicy chicken in a cool place for one day.
4. After that, we immerse the workpiece in a baking bag along with chopped garlic. We tie it and put it in a slow cooker. Cook for 1 hour in stewing mode.
5. After that we remove the basturma from the bag, cool, cut and serve!

Step-by-step recipe for making basturma in a dehydrator

A proven way to make delicious homemade basturma is in a degrigator. This design option will save you time and effort. Serve a bright cold appetizer with fresh herbs.

Cooking time: 7 days

Cooking time: 2 days

Servings - 1 kg.

Ingredients:

• Beef - 1 kg.
• Salt - 60 gr.
• Sugar - 30 gr.
• Ground black pepper - 2 tsp
• Ground red pepper - 1 tablespoon
• Paprika - 1.5 tablespoons
• Garlic - 1 pc.
• Water - 3 tablespoons

Cooking process:

1. First, we measure the required amount of the required ingredients for basturma.
2. For salting, combine salt, sugar and half black ground pepper.
3. Rinse a piece of beef in cold water.We remove streaks, fat from it and let it dry completely. After rubbing with a dry mixture.
4. Place the spicy raw meat on a wire rack above the plate. In this form, we put it in the refrigerator for three days.
5. Periodically glance at the meat and drain the excess liquid from the plate. Can be flipped.
6. Next, combine the remaining spices with boiled water. Knead the mass well.
7. We clean the garlic and chop it. It is convenient to use a special press for this. We spread the product in the mass with the marinade. Stir.
8. Coat a piece of beef with a ready-made spice marinade. The product must be coated on all sides with the mixture.
9. In this form, we keep the meat in the refrigerator for another two days. Then we cut it in half and put it in the degridator tray. We cook for 48 hours at a temperature of 35 degrees.
10. The spicy basturma in the degridator is ready. Divide it into slices and serve.