Basturma from moose meat

1. Wash the meat, cut out the veins, cut into rectangular pieces. They should be large enough, since the meat dries up 3-4 times during cooking.
2. Rub the meat well with salt, putting it in a suitable sized vessel. Do not spare salt. Put a plate on the meat, and a load on it. Put the meat container in the refrigerator for 4 days.
3. When the time has passed, take out the meat and place it in cold clean water for 6 hours. Change the water to fresh water every hour.
4. Pour the spices into a bowl and mix. Squeeze out the garlic, mix again. Now you need to add hot water to the spices, add it little by little - as a result, the spice mixture should have the consistency of thick sour cream. Let the spices stand for 15 minutes. If the mixture has become too thick during this time, you can add a little more water.
5. Brush each piece of meat thickly with spices on all sides. Put the moose meat in a large container and put it back in the refrigerator for 4 days.
6. In the upper part of each piece of moose meat, make a puncture, insert a string. Hang the meat in a ventilated room, preferably cool, but you can also at room temperature, for 6-10 days. The time will depend on the size of the pieces of meat, as well as the room temperature.

Cut the finished basturma into thin slices. Such meat is stored for quite a long time even without a refrigerator.

Bon appetit!

PS I will say right away: don't be confused by a large amount of spicy spices - this is necessary for better impregnation of meat. When you cut the finished basturma, you can peel off the pepper layer with a knife, if it's too sharp for you. But keep in mind that basturma is served directly with this layer - this is what makes it different from any other dried meat!