Pork basturma with cumin
Composition / ingredients
10
Servings:
Cooking method
To cook basturma at home, you need to take a good pork, cut off excess fat, and then put it in a pre-prepared brine: boil water and dissolve salt in it, cool. Put the meat in the brine in the refrigerator for 2 days.
Then drain the brine, pat the meat with a paper towel and rub with a mixture of spices, rubbing them well. Wrap the meat in gauze, tie it with twine and hang it in a ventilated place for a week: under the ceiling on the veranda, on the balcony. As soon as it matures, you can try - usually the meat has a hard crust on top, and soft inside, you can dry it to the desired consistency.
Try it, it's delicious!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Ground coriander - 25 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
