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Print Recipe
Basturma of Lamb Recipe
Basturma of lamb. Very tasty delicacy that is not difficult to prepare.
Cook Time 30 minutes
Servings
Ingredients
  • 1 kg Lamb
  • 5 tablepsoons Salt
  • Spices (Caucasian universal 1st. l Mixture of 5 peppers-1 / 3st.l Spices for meat-1st. l Mixture of peppers not ground-1/3st.l spices "For basturma" - 50g.)
  • 1/3 tablespoons Chile pepper
  • 5 pieces Bay leaf
Cook Time 30 minutes
Servings
Ingredients
  • 1 kg Lamb
  • 5 tablepsoons Salt
  • Spices (Caucasian universal 1st. l Mixture of 5 peppers-1 / 3st.l Spices for meat-1st. l Mixture of peppers not ground-1/3st.l spices "For basturma" - 50g.)
  • 1/3 tablespoons Chile pepper
  • 5 pieces Bay leaf
Instructions
  1. Mix all the ingredients. Put the meat in this mixture for 2 days. Turn the meat over every 12 hours. After 48 hours, wash the meat under running water and soak for an hour and a half. Then lay on paper towels, and put, on top, a little pressure to get out excess moisture. For the coating, I used a seasoning bought at the market, "for basturma". I filled it with boiling water for 10-15 minutes. Then he applied a "smear" on the meat, and wrapped it in gauze. In total, the meat dried for about 14 days. Half the time the meat was in the dryer with the fan on, at a temperature of +35.
    Mix all the ingredients. Put the meat in this mixture for 2 days. Turn the meat over every 12 hours.
After 48 hours, wash the meat under running water and soak for an hour and a half. Then lay on paper towels, and put, on top, a little pressure to get out excess moisture.
For the coating, I used a seasoning bought at the market, "for basturma". I filled it with boiling water for 10-15 minutes. Then he applied a "smear" on the meat, and wrapped it in gauze.
In total, the meat dried for about 14 days. Half the time the meat was in the dryer with the fan on, at a temperature of +35.

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