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Homemade Pork Basturma
Basturma is a dried fillet of salted meat with a spicy coating. Typically, this dish uses beef fillet. However, it can also be made from pork, resulting in an excellent dish. It is believed that basturma is a dish from the Caucasus, but each region prepares it differently. The recipe presented below has been tested for many years and this pork basturma is made at home, in an apartment. The result is an excellent meat product. The meat with a spicy crust is perfect for slicing for a festive table or for sandwiches as a snack. Prepare Georgian-style pork basturma for the celebration and your guests will be delighted; they will surely ask you for the recipe. Making such an excellent meat is not difficult. Let's get started.
Caloric content: 88 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pork fillet – 800 g;
- salt – 2 cups;
For the coating – the “dough”:
- tomato paste – 400 g;
- garlic – 1 large head;
- chaman – 1 tbsp;
- hot pepper – 1 tsp;
- thyme (savory) – 1⁄2 tsp;
- flour – 2 tbsp (not heaping).
Coating:
- khmeli suneli – 1⁄2 cup.
Preparation
- To prepare pork basturma at home, it is necessary to prepare the meat. Clean it from sinews and film. Wash and dry it with a paper towel.
- Pour half of the salt into the bottom of a container, lay down the pieces of meat, and coat them well. Sprinkle with the remaining salt on top. Cover with a lid and place in a cool place for two days.
- After two days, remove the meat and rinse it well under running water, trying to wash off all the salt residue. Pour cold water into the container and place the pieces of meat into it. Leave to soak for two hours. During this time, it is necessary to change the water two or three times. After two hours, cut a small piece of meat and taste it for salt; if the meat is too salty for you, pour clean water over it and leave it for at least another half hour. Remove the meat from the water and let it dry or wipe it dry with paper towels.
- While the meat is drying, prepare the coating “dough.” For this, take the ingredients according to the recipe. In a bowl, mix all the dry spices, add them to the tomato paste, and mix well. Pass the garlic through a press and add it to the tomato paste, mixing it in. For viscosity of the coating, flour is needed; you may need one heaping tablespoon or two unheaped tablespoons.
- Add the flour to the paste and mix everything well. The “dough” for coating the meat is ready.
- On a flat surface or cutting board, place one piece of meat. Cover the top and sides of the meat with the tomato coating, leaving the bottom uncoated for now. Nearby, sprinkle the khmeli suneli seasoning and transfer the meat onto the dry seasoning side that is already coated with tomato. Following this technique significantly reduces the consumption of tomato and khmeli suneli. All manipulations can be done on one board without using additional kitchen utensils.
- Leaving a margin of about two centimeters from the edge, pierce a hole in the meat with a sharp knife and thread a hook or string through it. For the first piece of meat, coat the fourth side with the tomato coating. Generously sprinkle the entire piece of meat with khmeli suneli. Thus, the first piece of meat is fully ready, covered on all sides with a coating two to three millimeters thick, along with the dry coating. Repeat the same with the second piece of meat. First, coat three sides with paste, then transfer it to the dry khmeli suneli spices. Coat the clean side of the meat with tomato and sprinkle with dry spices. Don't forget to make the hole for the hook on time. With this, all the complexities of preparing basturma in Georgian style are completed.
- Hang the future basturma in a well-ventilated area to dry. But away from the sun. The meat should dry for five to seven days. It all depends on the weight of the piece of meat. On the fifth day, you should lightly press it with your fingers, and it will be clear whether the meat is ready inside or still “alive.”
- If you are sure that the meat is ready, cut it and take a look. If the meat is still slightly undercooked, let it sit for another day.
- Homemade pork basturma is ready. After cooking, the meat should be stored in the refrigerator, wrapped in paper or placed in a paper bag. Before serving, basturma should be cut into thin slices. The meat has a beautiful color, a spicy aroma, and a piquant taste. Homemade basturma never loses its spicy coating.
Try making the delicious Georgian basturma from pork at home using this recipe, and you will never buy it at markets again.
