Баструма рецепт приготовления Bastrumа Recipe

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Баструма рецепт приготовления
Ингредиенты:
Мясо Говядина - 1 кг
Соль крупная - 60 гр.
Пряная паста для обмазки:
Пажитник (он же чаман, он же уцхо сунели, он же хильбе (в Израиле)) — 3 ч. л.
Паприка сладкая в порошке — 2 ч. л.
Порошок чесночный — 1 ч. л.
Перец красный жгучий в порошке — 0,5 ч. л.
Соль (йодированную брать не надо.) — 0,5 ч. л.

Bastrum Recipe
Ingredients:
Meat Beef - 1 kg
Salt is large - 60 gr.
Spicy paste for coating:
Fenugreek (he is also a chaman, he also hasho schneli, he is hilbe (in Israel)) - 3 tsp.
Paprika sweet in powder - 2 tsp.
Powdered garlic - 1 tsp.
Pepper red hot in powder - 0,5 tsp.
Salt (do not take iodized.) - 0.5 tsp.

To begin, we prepare the meat, cut off all the film and veins, form even pieces and rub it with salt. We remove the meat in a container, cover it with a lid or a film and send it to the fridge for three days, every day 1-2 times you need to turn it over to evenly salted.
After this time, the meat should be removed, and put it on for three hours (water at room temperature). The rule is simple - three days of salt - three hours soaked, as the salt unevenly penetrates into the center of the piece and at the end of salting in the outer layers the concentration of salt is three times higher than in the center of the piece. Wet the soaked meat well with paper towels. And then we place under the oppression between two dostochek, (top and bottom put paper towels). And leave it for an hour or two three - depends on the size of the piece. The bigger the piece, the more water it takes, the longer it will have to squeeze out. When all the excess water is squeezed out, and the towels remain almost dry, the next stage begins, the stage of drying. We hang the meat in a cool place for two or three days.
The last stage is left - to coat the basturma with spicy paste and leave it to dry until ready. Mix the spices (if necessary grinding them) or take a ready mix for bastrum, pour boiling water and mix - you need to get the consistency of mayonnaise. We spread the basturma with this paste. Do it better in two stages. First, to smear as it will, then wait for the first layer to dry and then apply a second layer, which is already diligently level. This completes the entire cooking process, it remains only to hang the basturma vyalitsya. Vyalim at a temperature of 10-12 degrees for two to three weeks.