Basturma is not a sausage! Jerky is usually not cooked, cooked in the air, but there are exceptions.
Simplified recipes use an oven. Nevertheless, the snack always turns out to be 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 principles of preparation
The most important thing in the preparation of chicken basturma is the acquisition of quality fillet. If bacteria began to develop in the product, then it simply will not have time to marinate and persist, it may rot inside. Therefore, it is advisable to get the freshest bird.
Stages of fillet preparation:
1. Rinse the pieces. It is important to cut off all fat, remove films and pieces of ossicles or cartilage that may remain on the back side.
2. Take paper napkins and wipe the pieces thoroughly. If you have time, you can leave the chicken in the air so that it dries, gives off more moisture.
3. Fill the bird with salt. It is used only large, you can take sea salt. Leave for the time of pickling indicated in the recipe. Salt will give the bird a taste, as well as take moisture out of it, the pieces will decrease in size.
Further, depending on the recipe, the bird is rubbed with spices, greased with alcohol or vodka, cognac, cleaned under a press, or immediately sent to dry. If the basturma will be prepared in a natural way, then additionally you will need gauze or thin cotton fabric.
If chicken basturma is cooked in a lazy way in the oven, that is, not really, then the technology is completely different. Pieces do not require a large amount of salt, prolonged pickling.
Chicken breast basturma at home with vodka
Dried chicken basturma recipe at home. It uses a mixture of hop-suneli, but you can take other seasonings. The recipe is designed for 2 fillets of medium chicken.
Ingredients
• 600 g filet;
• 2.5 tbsp. l salts;
• 40 ml of vodka;
• 2 tbsp. l hops-suneli;
• black pepper, coriander.
Cooking
1. Rinse the fillet, wipe dry with napkins. Do not forget to remove all the films, veins, so that the spices penetrate easily, and 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 are saturated with salt melting from the released moisture.
3. Close the container, send it to the refrigerator for 10-12 hours. You can periodically turn the breast over.
4. Now we take paper napkins, wipe the pieces dry, then pour over vodka.
5. Pour fragrant spices into a bowl, roll the fillet, rub it with your hands, wrap in gauze. We put the pieces in a clean container, put oppression and stand for another 12-18 hours in the refrigerator.
6. We get the filet, which is flattened. We unfold each piece, pierce it with a large needle and thread, make a loop, hang it in a ventilated room or under a hood.
7. We withstand basturma for 2-3 days, look at readiness. You can always pierce the chicken, cut a piece. The longer the meat hangs, the tougher it will become, the more it will dry out, but it is also not worth it to eat it raw.
Garlic Chicken Breast Basturma
For such basturma from the breast, you can use only granulated or simply dried and chopped garlic. Fresh cloves will not work, as they contain moisture and will inhibit the drying process.
Ingredients
• 3 fillets;
• 3 spoons with a mountain of coarse sea salt;
• 3 tablespoons of vodka;
• a mixture of peppers 1 tsp;
• dry garlic (1 spoon);
• sweet ground paprika 0.5 tbsp. l
Cooking
1. Pour the prepared fillet with coarse salt, remove for a day in the refrigerator. Periodically, we take out the container and shake it vigorously, you can simply turn it upside down.
2. Mix spices and dry garlic, prepare vodka.
3. Wash the fillet from excess salt, dry with napkins.
4. Rub with vodka, top with dry garlic with spices. We leave a little lie on the table, you can put oppression so that the pieces are flattened.
5. Put in each breast a piece of gauze, make a knot and eyelet.
6. We take out the basturma in the draft, it is possible under a canopy or on the loggia, balcony, but the sun's rays should not fall on the fillet.
7. Suspend, leave for 3-5 days. The exact time depends on the humidity.
Chicken breast basturma at home with pomegranate
A recipe for amazing basturma, which requires more time to cook, as the fillet is marinated for 2-3 days.
Ingredients
• 1 kg fillet;
• 1 pomegranate;
• 1 spoon of black pepper;
• 1 spoon red paprika;
• 2 whispers of red pepper;
• 1 tablespoon of dry garlic;
• laurel, peppercorns, cloves for pickling.
Cooking
1. We clean the pomegranates, take out the grains, squeeze the juice out of them, you can use a blender and cheesecloth or any juicer.
2. Take a glass of salt, add a few ground cloves, slices of laurel and peppercorns, stir.
3. Wet the prepared fillet in pomegranate juice, then roll in aromatic salt and put in a container. The remaining juice is poured on top, salt is also poured.
4. Close, send to the refrigerator for 2 days. If the fillet is large, then hold for 3 days.
5. We take out, wash, wipe dry.
6. Mix the garlic and other spices, rub the pieces. You can add more hot pepper to your taste or completely eliminate it. There should be a lot of spices.
7. Wrap the chicken in a cloth or gauze, cover with a board and put oppression. We stand 5 hours.
8. We make punctures in the fillet, hang it in the air and wait until the chicken has dried. On average, it will take 4-5 days.
Brandy Chicken Breast Basturma
Cognac is often used in making basturma from 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 cognac;
• 0.5 tablespoons of sugar;
• 4 tablespoons of salt;
• 2 tablespoons of hops-suneli;
• 2 tbsp. l Paprika
• 1 tsp mixture of peppers.
Cooking
1. Mix suneli hops with salt and sugar, add cognac. You get a sticky mixture.
2. Prepare the chicken, pay special attention to the films and fat, you need to remove everything.
3. Rub the chicken with a prepared aromatic mixture. We put it in a container, if something remains, then lubricate it from above.
4. Take a lid or board, smaller in diameter. Cover the chicken.
5. We put oppression on top. 1-2 kg is enough.
6. Put it all marinated in the refrigerator for 24-36 hours. The larger the fillet, the longer we stand.
7. We take out, wash in cold water from excess salt, wipe.
8. Mix paprika with dry garlic and a mixture of peppers. You can change the amount of these ingredients to your taste.
9. We rub the pickled pieces with the aromatic mixture, sprinkle on top, cover with the nipple and press the oppressor, hold for about half an hour so that the layer of spices becomes stronger.
Chicken breast basturma at home with nutmeg in the dryer
A simple basturma recipe for which you 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 of fillet;
• 400 g of salt;
• 2 laurels;
• 0.5 tsp. nutmeg and caraway seeds;
• pepper to taste.
Cooking
1. Wash, dry the fillet. Pour a layer of salt at the bottom of the dish, put the prepared pieces, pour them on top. Stick the leaves of laurel, peas of pepper, you can throw one clove. Remove for a day in the refrigerator.
2. Rinse the chicken, dry it. Grate with a mixture of mashed cumin, nutmeg, any pepper or mixture can be used.
3. Transfer the fillet to the dryer, no need to cover the pallets.
4. We set the temperature within 40-60 degrees, leave the chicken for 6-7 hours.
5. We get one fillet, cut in the thickest part. If suddenly the meat is still wet inside, we return and stand for a few more hours.
Oven Chicken Breast Basturma
Of course, this dish is not a classic basturma, it is prepared from chicken breast in the oven, but has the right to exist.
Ingredients
• 0.8 kg of breast;
• 2 tbsp. l salts;
• a couple of spoons of honey;
• 20 ml of olive oil;
• soy sauce one spoon;
• 3 tbsp. water;
• garlic 2-3 cloves;
• 1 tbsp. l ground paprika.
Cooking
1. Dissolve salt in 3 cups of water, immerse the breasts. You can add peppercorns and laurel foxes, cover and refrigerate. Leave for a day.
2. Combine honey with soy sauce and other spices, add chopped garlic, olive oil, stir.
3. Remove the breasts from the brine, wipe dry, then cover with the cooked honey mixture with garlic and butter.
4. Transfer to a baking dish.
5. Preheat the oven at 220 degrees.
6. Put basturma, pinpoint exactly 10 minutes. Turn off the oven, but do not open. Leave to cool completely.
Chicken Breast Basturma - Useful Tips and Tricks
• What to use for oppression? This is often an uncomfortable can or pack 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, it must be soaked for several hours in cold water, and the liquid should be changed periodically. For each extra day, one hour of soaking is added.
• If the basturma is damp during storage, you can put it in the oven, turn it on to the lowest possible temperature during ventilation, withstand 15-20 minutes.
