Step by step recipe for basturma (beef jerky)
How to cook basturma at home:
Grind pepper, bay leaf, coriander and dried garlic in a coffee grinder.
Mix spices and salt.
Wash the meat, dry it with paper towels, put into a convenient container and spread the spice mixture well.
A container, where the meat will be salted, cover with foil, to leave a gap. Salt the meat for 3 days in the refrigerator. After 12 hours, drain all the liquid and turn the meat to the other side. Every 12 hours (morning and evening) turn meat to the other side. If liquid appears, pour it off each time.
Wrap the meat in 4 layers of clean gauze and string.
Hang the meat in a ventilated room and leave to dry. Periodically check the homemade basturma to the touch, the meat should not be too hard and dry. Depending on the temperature and humidity in the room, the drying process may take from 3 to 5 days. step #7
Ready beef jerky store in the refrigerator.