Basturma from pork loin! You will forget about store-bought bacon forever!
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- Words are not enough to describe such a delicious dish. Better try, fear nothing. Give it a try, you will definitely find success. Delicacy at home. All you need is meat and spices. Basturma from pork loin! You will forever forget about store-bought bacon!
You can tie it with clips, it gets even better. It is possible to give a boring shape and tighten as the meat dries. This meat dish is ideal both for dinner and for a festive table. You can also make chicken and veal basturma. I am sure that you will be cooking basturma on a regular basis
Ingredients:
Pork loin - 1.5 kg.
Salt - 1 kg.
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Cover with foil.
Remove in a cold place for three days.
Check the meat every 12 hours. It is necessary to drain the liquid.
After three days we take it out of the salt.
Soak in cold water for 3-5 hours, change the water every half hour.
Dry garlic.
Black and red peppers.
Chilli peppers.
Paprika.
Coriander.
Ginger.
Provencal herbs.
Rub in the spices well.
Wrap in cheesecloth.
Hang to dry for 2-4 weeks. To a cool place.
I dried for 2 weeks. If you dry it longer, the basturma will be drier.
Insanely delicious Basturma !.
Thanks for looking, liking and subscribing.
Have a nice day and a good mood !.
#Meat dishes #Basturma
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Thanks for the recipe! Is there a difference in quality if we add sea salt? Be blessed! ❤️🙏
So much effort this has to be so good regardless of what cut of pork it is well done 👏
Hallo ein tolles Endprodukt! Verwendest du dafür normales Salz oder Pökelsalz? lg rupert
Ein kleiner Tipp, die Gewürzmischung mit etwas Olivenöl anreichern, dann haftet es besser am Fleisch.
Don't do this. Any fat on the outside of the meat interferes with the drying process and can result in creating a bacteria/botulism factory instead.
Não precisa de sal de cura?
Ficou lindo!
Do you cook it on the stove after the 2 weeks?? Or eat without cooking???
It's cured meat, numb nuts!
Without cooking !
Спасибо за рецепт.
Schönes Video, Dankeschön
Kann man das mit Schweinenacken machen?
Schöne Grüße
Posso deixar pendurado duas semanas na geladeira?
Lata! Mas melhor em uma varanda ventilada
Magnifique, ça à l'air délicieux, bien le bonjour de Normandie.
Рецепт дерьмо. Нельзя сыпать столько соли. Испортили хороший продукт. Солить нужно так как при приготовлении.
Браво! Всё осень правильно, красиво и вкусно.
Do you fry this like bacon when finished aging also do you keep it in the refrigerator?
You eat it raw? Does it fry like bacon if heated in a pan? Looks delicious
Nope you eat it raw, the salt prevents it from getting bad, so it's safe. If you fry it or use heat it becomes too salty and with bad texture.
Ciao la tua ricetta e veramente interessante. Però mi chiedo non viene salata con tutto quel sale?
What is cool place??
Cuanto tiempo puede guardarse y que pasa. Me gustaria almacenarla es posible?
Hvala i sve čestitke .Bravo
Ovo su koliko se razumem svinjska ledja zar ne?
Obrigado por nos oferecer visual de tantas delícias,sou do Brasil interior de São Paulo cidade de Mococa.
Deus abençoe 🙏 suas mãos por toda vida.
Muy Bueno
Zanima me posto svi stavljaju 2.5% - 3 % soli na tezinu mesa. A vi na 1.5kg mesa stavljate kg soli. Koliko je to meso posle slano? Hvala na odgovoru ?
Класс! Благодарю ❤❤❤
Oh sieht lecker aus
Estou em Belo Horizonte MG/ Brasil
Thanks
Hola saludos cordiales desde Colombia,se puede hacer de res?????
Ja, theoretisch aus jedem Fleisch, wenn es gesund ist.
Sei. ein. echter. Mann. nimm. wahren. Knoblauch. Du. Meme
Nanaimo BC Canada awesome video
By hang in a cool place, do you mean refrigerate or not that cold? I live in a warm climate
Dos preguntas. Es sal comun? Puedo usar un trozo de pierna de cerdo?
Se poate pune în frigider la uscat sau trebuie obligatoriu în aer liber?
Fantastic, love to taste it... 🇿🇦
Спасибо,обязательно сделаем по вашему рецепту
Izgleda odlicno.Da li moze da se susi u frizideru tih 2-3 nedelje.
Da,po mogućnosti da ne dodiruje policu,da vazduh unaokolo cirkuliše.
Bravo 👏 👏 👏 👏
ЕЩЁ РАНОВАТО СНЯЛИ, ВИДНО ЧТО СЫРОВАТА!!! НО ДАРЮ ЛАЙК!!!
Merci!
Una vez que se los lava y condimenta, envueltos en gasa, no vuelven a la heladera?, quedan colgando afuera? No se pudren?
Si afuera en el ambiente
Belgrad, Serbien, wie aus Oma Dudas Küche, ich bereite immer schönere hausgemachte Gerichte zu❤
Question asked several times but not answered. Do you cook this or eat it raw?
end of video is showing final product, no cooking
Pode pegar sol enquanto seca?
obrigado pelas receitas
Cela a L air delicieux
Все, наверное, очень вкусно, не спорю - попробую сделать. Одного не понял - причем тут сравнение бастурмы с беконом? Вы еще борщ с куриной лапшой сравните....
Whats the measurements for the herbs and spices
Boa noite, só uma dúvida na receita está,( retire em lugar frio ) eu não entendi, seu vídeo são topo Parabéns sucesso
Obrigado por assistir! Pode ser mantido refrigerado ou frio
É guarde em lugar frio,
Não usou sal de cura 2 ?
you need to get a sharper bigger knife so you can get nicer thinner slices then using this blunt knife any how thanks for the tips
Talvez uma opção seja a sobre paleta suína por ter mais gordura,mesmo assim excelente receita....👏👏👏
Lungić? Mislim da je to karmenadla.
you eat it raw? you fry it??
Looks much better than it actually tastes, _ I know...but that's true!
Greetings from the USA. Could I make this with Beef? I'm definitely trying the Pork Loin but I was curious to know if this works with Beef. Thanks ✝️✌️
@Edward. I'm from South Africa, and we do a similar technique with beef here. It's called biltong, and it's fantastic!!!👍
@@FUNGICIDALGROWTH Hi again, What cut of beef.? ✝️
Ближе к полендвице, чем к бастурме. 😢
Isso é comido frito?
Sieht super aus aber braucht nicht all diese Gewuerze
Merci
Bon Appetit
DomIJ
Is this the same B/S??
Muito bem explicafo
"explicado"
👍
Wath means: cool Place?! Fridge?
To je pečenica. Mi to u Srbiji salamurimo, dimimo i sušimo na hladnoj promaji u sušnici.
That's pork loin. In Serbia we brine it with salt, smoke and cold draft air dry it in smokehouse.
Salt is amazing used before cooking on a stove was avaible
Приветик из Крыма ❤Россия в гостях на Вашей кухне❤Спасибо❤❤❤😊🤗👍
Krim Jest Ukraina i budet Ukraina. Slava Ukraini!
@@ivandujmovic6897 никогда МОЯ РОДИНА КРЫМ НЕ БЫЛ И НЕ БУДЕТ СИНЕ-ЖЁЛТЫМ.НИКОГДА БОЛЬШЕ НА МОЕЙ КРЫМСКОЙ ЗЕМЛЕ НЕ БУДЕТ ФАШИСТСКОЙ БАНДЕРОВСКОЙ АККУПАЦИИ НИКОГДА!!!МИР В ВАШ БОЛЬНОЙ ГНОЙНЫЙ МОЗГ!!!КРЫМСКИЙ ПРИВЕТИК "ДРУЖОК".
Witam goroco super przepis pozdrawiam
Dziękuję! Miłego dnia
How cold must the drying place where you hang it be?🤔
Also, ich kenne das Ganze als Coppa-Schinken und bei mir bleibt er etwa sechs Wochen in dem Tuch.
24 godz w soli 24 godz w cukrze. Najlepiej wsadzić do formy będzie miał lepszy kształt do krojenia. Potem przyprawić i do pończochy i poświecić 4 dni w suchym.Robiłem jest extra.Polecam
😢
I will sure try this, I remember when I was a child that my parents had some kind of concrete vat to cure hams.
You mean ceramic ?
@@dododostenfiftyseven4096 No, it was actually concrete.
@@danytalloen
Probably a stone crock. They were heavy as concrete.
@@wiseoleowl5154I .,
Did I miss the finished weight? Was that about half?
După coriandru ce ati mai pus?
Ginger, according to the ingredients in the video description.
Que bueno!!
Pero es lomo, el tocino es otra cosa🤷♂️
EN UN APARTAMENTO, DONDE COLGAR LA CARNE? DEN OTRA OPCION.
Это далеко не бастурма, это какая то подделка.🤔. Бастурма делается не так, в намазке обязательно должен быть пажитник-чаман. Сейчас у всех армян случился сердечный приступ.
Faz um melhor então
Sorry it's very cool to watch but in America I can go to a supermarket or deli and get it in five minutes.
Ola como estan los estoy mirando de entre Ríos Argentina saludos Emilio Schmidt de la colonia alemana de entre Ríos Argentina
Máš tupý nôž.Tažko sa s ním krája 😊.
Fiz, ficou ótima, porém muito salgada
Láká mě to také, ale pokud je maso přesolene, no, nevím. Chybička se vloudila, tohle maso není vepřová panenka, ale vepřová krkovička.
Lende ist vom Kotlettstrang ,weder vom Nacken oder Filet .
Viele Grüße
Vom Fleischer..
Un foarte mare DA!😯😯🤗
😊
Ευχαριστούμε πολύ για αυτήν την ιδέα
Ευχαριστούμε που παρακολουθήσατε!
plusieurs questions : endroit frais, c'est combien en degrés mini, maxi? On le conserve comment ensuite et combien de temps?
Je le met et le conserve au frigo au frigo. (je n'ai pas de cave) Une fois qu'il est sec comme je le veux je le met dans un grand Ziploc pour éviter qu'il ne sèche encore trop vite.
Шүлс гоожчихлоо баярлалаа
Can you hang dry in the refrigerator?
Que nome mais estranho.😁😁😁😁😁😁
Bonjour ma mère ajoutait une feuille de laurier
After what happened and you are still crossing boundaries, the simplests ones. Definitely you aren’t thinking straight either.
So basically corned pork?
Tohle je naprosto jasné, nikoliv vepřová panenka, ale vepřová krkovice.
Das ist einer der eine Kuh mit Euter als Stier verkauft.
cai lm hướng dẫn gì mà công thức lại còn các loại thảo mộc đã được chứng minh! Hướng dẫn thì hướng dẫn cho rõ ràng, kiểu này khác gì xem clip cho vui. Làm ăn nửa vời.
可以直接吃吗？
Muß man das Fleisch unbedingte mit einem stumpfen Messer schneiden ? Wird durch das quetschen Aromastoffe frei ?
Gruß Andreas
❤
Nö, ich bleib lieber beim geräuchertem Wammerl 😊
So wie der das macht nönö.geht besser.
Asi jsi neviděl jak vypadá panenka. Nepleť si ji s pečení!!!?
Das ist ein Schweinenacken und kein Filet ,ein großer Unterschied!
Danke für die Korrektur! Und dafür, dass du mein Video angeschaut hast. Einen schönen Tag noch
So isses 👍
Bom!
😂😂😂😂😂 habe mal Kein geld und hunger 😂😂😂
Sorry, das ist auch kein Nacken, sondern Schweinerücken .. Karbonade genannt ... Nacken ist viel durchzogen mit Fett und Lendchen oder auch Filet ist das Beste vom Schwein! LG 🤗
Na filmie jest pokazany schab lub karkowka wieprzowa a juz napewno nie poledwica
Tapeworms ?
Bastirma should be made only by beef. Its tradition requires that.
😋😋😋😋😋😋😋
Thanks
Super przepis taki życzę smacznego
Wielkie dzięki!