БАСТУРМА ИЗ КУРИНОЙ ГРУДКИ | Irina Belaja
How to cook chicken breast basturma
You will need
- 4 chicken breasts (1 kg);
- 7 tablespoons of ground seeds of a farmer (Chaman);
- a teaspoon of ground coriander, jira, dried oregano, a mixture of peppers;
- a glass of dry red wine;
- 4 tablespoons of salt;
- sodium salt at the tip of the knife;
- garlic head;
- 1 tablespoon of natural vinegar.
It takes time for the meat to wilt. If you need to make a basturma of chicken breasts to a specific number, start cooking it in two weeks. Pound garlic with salt, add sodium salt and vinegar. Rub fresh chicken breasts with this mixture, preferably not to be frozen. Leave for 48-60 hours to marinate. Turn the meat two or three times a day.
Salted breasts soak in water for 3-4 hours, then place under a press. Use a pan of water as a press. Under the press, keep the meat for two days. While the breasts are squeezed out, prepare a plaster. Mix all the spices, pour the wine to make the yogurt texture and refrigerate for a day. Wine can be replaced with boiled cold water.
Cover dehydrated breasts on all sides with a coat and hang them for seven to ten days. In the summer, dry on a balcony or somewhere under a canopy so that direct sunlight does not fall. To protect against flies, wrap the pieces in a thin cotton fabric. In winter - indoors, at room temperature.
Chicken basturma is not dried as long as beef, so take a look not to overdry the product. Store jerky in a dry place wrapped in parchment paper.
Video: How To Make Pastirma/Basturma (Cured Beef)
Cured Meat Recipe - Ապուխտ - Apukht - Armenian Cuisine - Heghineh Cooking Show
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