How to Make Chicken Basturma | Easy Paleo Cured Meat Recipe

Learn how to make chicken basturma using a traditional curing method that builds deep flavor with spices, air-drying, and simple real-food ingredients. This tutorial shows every step of preparing, seasoning, and drying homemade basturma for tender, savory, paleo-friendly results.

Timestamps
0:00 Introduction
0:19 Preparing Chicken Breast
0:58 Meat Curing Protocol
2:00 Air-Drying Protocol
5:05 Serving

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Chicken basturma (also known as pastrima) is a spice-rich, aromatic cured meat made with a simple blend of salt, garlic, and traditional seasonings. In this recipe, you’ll see how to cure the meat properly, how to dry it safely for the right texture, and how to slice and serve it for the best flavor.

Because it uses basic ingredients and natural air drying, this recipe works in any kitchen without special tools. The result is a savory, tender cured chicken that fits naturally into paleo, low-carb, traditional, and real-food cooking styles.

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