BASTURMA PASTIRMA

HOMEMADE PASTIRMA / BASTURMA 1kg lean beef Clean and cut in half Cover with salt Put a weight on top to press it Refrigerate for 3 days Drain it after 2 days Refrigerate for 1 more day(3 days in total) Rinse thoroughly under running water Let it submerged in water for 1 day Pat dry wrap in cheese cloth Tie tightly Hang in a plastic box or other controlled environment The ideal environment has 10ºC and 70º relative humidity. A cold cellar will be fine. Let it dry for 15 days I used a pc fan to keep the air circulating inside the box Prepare a spice paste with: 43g fenugreek 14g salt 43g sweet paprika 14g powdered garlic 14g black pepper 14g allspice 14g cumin Mix with warm water 15 days passed. Open, wash thoroughly under running water and pat it dry. Cover with the spices paste Hang for more 20 days. Same environment. 20 days passed. Strong flavor and embodied fragrance Remove the crust to eat Like, share, subscribe, comment. Thanks for watching!

Channel: Charcutaria

Views: 1,956,210

Rating: 4.7458944 out of 5

Keywords: basturma, pastirma, charcutaria, charcuterie, carne, curada, receita, passo a passo, embutido, culinária árabe, homemade, artesanal, charcutaria artesanal, diy, homemade pastirma, homemade basturma, receta, recipe, charcuterie recipe

Id: gNjwio8Yftg

Length: 9min 58sec (598 seconds)

Published: Tue Mar 12 2019