Basturma is not a sausage! Dried meat is usually not cooked, cooked in the air, but there are exceptions.
Simplified recipes use the oven. Nevertheless, the appetizer always turns out tasty, aromatic, and most importantly - it is natural!
Chicken basturma can be served with beer, used for sandwiches and salads, served on a meat plate with other products.
Chicken Breast Basturma - General Cooking Principles
The most important thing in cooking chicken basturma is the purchase of high-quality fillets. If bacteria began to develop in the product, then it simply does not have time to marinate and survive, it can become rotten inside. Therefore, it is desirable to get the freshest bird.
Fillet preparation stages:
1. Wash the pieces. It is important to cut off all the fat, remove the films and pieces of bones or cartilage that may remain on the back side.
2. Take paper napkins and carefully wipe the pieces. If you have time, you can leave the chicken in the air so that it dries out, giving up more moisture.
3. Cover the bird with salt. It is used only large, you can take sea salt. Leave it for the pickling time specified in the recipe. Salt will give the bird a taste, and also take away moisture from it, the pieces will decrease in size.
Further, depending on the recipe, the bird is rubbed with spices, smeared with alcohol or vodka, brandy, cleaned under a press or immediately sent to dry. If the basturma is prepared in the natural way, then gauze or thin cotton fabric will be needed.
If chicken basturma is cooked in a lazy way in the oven, that is, not truly, then the technology is completely different. Pieces do not require a large amount of salt, long pickling.
Chicken breast basturma at home with vodka
Recipe dried basturma of chicken breast at home. It uses a mixture of hops-suneli, but you can take other seasonings. The recipe is designed for 2 fillets from the average chicken. Ingredients
• 600 g fillets;
• 2.5 Art. l salts;
• 40 ml of vodka;
• 2 tbsp. l hops suneli;
• black pepper, coriander.
Cooking
1. Rinse the fillets, wipe dry with napkins. Do not forget to remove all the films, the veins, so that the spices penetrate easily, and the moisture leaves the chicken without obstacles.
2. Sprinkle the fillet with coarse salt, place in a small container. It is important that the pieces lie tightly in it and saturate the salt that is melting from the evolving moisture.
3. Close the container, send it to the refrigerator for 10-12 hours. You can periodically turn the breast.
4. Now we take paper napkins, wipe the pieces dry, then pour it with vodka.
5. We pour out fragrant spices in a bowl, roll the fillets, rub them in hands, wrap in cheesecloth. Put the pieces in a clean container, put the oppression and maintain another 12-18 hours in the refrigerator.
6. Get the fillet, which flattened. We unfold each piece, pierce with a large needle and thread, make an eyelet, hang it in a ventilated room or under a hood.
7. Withstand basturma for 2-3 days, we look at readiness. You can always pierce the chicken, cut off a piece. The longer the meat hangs, the harder it will become, the more it will dry out, but you should not eat it raw either.
Chicken breast basturma with garlic
For such basturma from the breast, you can use only granulated or simply dried and chopped garlic. Fresh teeth do not fit, because they contain moisture and will slow down the process of curing.
Ingredients
• 3 fillets;
• 3 spoons with a mountain of large sea salt;
• 3 tablespoons of vodka;
• a mixture of peppers 1 tsp;
• dry garlic (1 spoon);
• ground sweet pepper 0.5 tbsp. l
Cooking
1. Cover the prepared fillet with coarse salt, put in the fridge for a day. Periodically, we take out the container and shake vigorously; you can simply turn it upside down.
2. Mix spices and dry garlic, prepare vodka.
3. Wash fillet from excess salt, dry with napkins.
4. We rub with vodka, on top dry garlic with spices. Leave a little lie on the table, you can put the oppression to pieces flattened. 5. Put in each breast in a piece of gauze, make a knot and loop.
6. We take out the basturma in a draft, it is possible under a shed or on a loggia, a balcony, but the sun's rays should not fall on the fillet.
7. Hang, leave for 3-5 days. Exact time depends on air humidity.
Chicken breast basturma at home with pomegranate
The recipe for a terrific basturma, which requires more time to cook, as the fillet is marinated for 2-3 days.
Ingredients
• 1 kg fillet;
• 1 grenade;
• 1 spoon of black pepper;
• 1 spoon of red paprika;
• 2 whispers of red pepper;
• 1 tablespoon dried garlic;
• laurel, peppercorns, cloves for pickling.
Cooking
1. We clean the pomegranate, take out the grains, squeeze the juice out of them, you can use a blender and cheesecloth or any juicer.
2. We take a glass of salt, add a few ground carnations, pieces of laurel and peppercorns, stir.
3. We prepare the prepared fillet in pomegranate juice, then roll in an aromatic salt and put it in a container. The rest of the juice is poured on top, salt and pour out.
4. Close, send to the fridge for 2 days. If the fillet is large, then keep 3 days.
5. We get, wash, wipe dry.
6. Mix the garlic and other spices, rub the pieces. You can add more hot pepper to taste or completely eliminate it. There should be a lot of spices.
7. Wrap the chicken in cloth or gauze, cover with board and set oppression. Withstand 5 hours.
8. We make punctures in the fillet, hang it in the air and wait until the chicken podjyalitsya. On average, it will take 4-5 days.
Chicken breast basturma in brandy
Cognac is often used in the manufacture of basturma from the breast. The drink not only helps to get rid of excess moisture and disinfect the product, but also gives it a refined taste and light aroma of walnut.
Ingredients
• 2 chicken breasts (4 fillets);
• 2 tsp. dry garlic;
• 60 ml of brandy;
• 0.5 tablespoons of sugar;
• 4 tablespoons of salt;
• 2 spoons of hops-suneli;
• 2 tbsp. l paprika;
• 1 tsp. Pepper mixes. Cooking
1. Mix hops-suneli with salt and sugar, add brandy. Get sticky mix.
2. Prepare chicken fillet, pay special attention to the films and fat, you need to remove everything.
3. Rub the chicken with the prepared aromatic mixture. We put in a container, if something is left, then lubricate the top.
4. Take the cover or board, smaller in diameter. Cover the chicken.
5. Put oppression on top. 1-2 kg is enough.
6. We put all this to marinate in the refrigerator for 24-36 hours. The larger the fillet, the longer we endure.
7. Get out, wash in cold water from excess salt, wipe.
8. Mix the paprika with dry garlic and a mixture of peppers. You can change the amount of these ingredients to your taste.
9. We rub the marinated pieces with an aromatic mixture, sprinkle it on top, cover with a nipple and press it with a yoke, allow it to stand for about half an hour so that the layer of spices becomes stronger.
Chicken breast basturma at home with nutmeg in the dryer
The recipe is a simple basturma, for which you will need nutmeg, as well as a mixture of spices. A feature of this recipe is also the use of an electric dryer.
Ingredients
• 0.8 kg fillet;
• 400 g of salt;
• 2 laurels;
• 0.5 tsp. nutmeg and cumin;
• pepper to taste.
Cooking
1. Wash and dry the fillets. Pour a layer of salt on the bottom of the pot, put the prepared pieces, cover them from above. Stick leaves of laurel, peppercorns, you can throw one clove. Clean for a day in the fridge.
2. Wash the chicken, dry it. Grate a mixture of mashed cumin, nutmeg, you can use any pepper or mixture.
3. Transfer the fillets to the dryer, do not need to cover the trays.
4. Set the temperature in the range of 40-60 degrees, leave the chicken for 6-7 hours.
5. We take one fillet, cut in the thickest part. If suddenly the meat is still wet inside, we return and maintain for several more hours.
Chicken breast basturma in the oven
Of course, this dish is not a classic basturma, made from chicken breast in the oven, but has the right to exist. Ingredients
• 0.8 kg breast;
• 2 tbsp. l salts;
• a pair of honey spoons;
• 20 ml of olive oil;
• soy sauce one spoon;
• 3 tbsp. water;
• garlic 2-3 slices;
• 1 tbsp. l ground paprika.
Cooking
1. Dissolve the salt in 3 cups of water, immerse the breasts. You can add peas, pepper and bay fox, cover and refrigerate. Leave for a day.
2. Combine honey with soy sauce and other spices, add chopped garlic, olive oil, mix.
3. Remove the breasts from the brine, wipe dry, then cover with the prepared honey mixture with garlic and butter.
4. Transfer to a baking dish.
5. Heat the oven at 220 degrees.
6. Put on basturma, detect exactly 10 minutes. Turn off the oven, but do not open. Leave until cool.
Chicken breast basturma - tips and tricks
• What to use for oppression? This is often an uncomfortable jar or packet of salt. But it is much better to take a brick packed in a bag. With small dimensions, it is quite heavy, the weight is distributed evenly. For large areas it is convenient to use several bricks.
• If the fillet lay in salt for a long time, soak it in water for several hours in cold water, change the liquid periodically. For each extra day, add one hour of soaking.
• If during storage the basturma has become damp, you can put it in the oven, turn it on to the lowest temperature in the ventilation mode, hold for 15-20 minutes.
