Waste-free basturma (in one piece)

Thin, light-transmitting, moderately salty and flavorful pieces of natural meat were formed into one rectangular piece from chicken fillet, which is known to have uneven thickness and size. Moreover, all the irregularly shaped scraps went into use, even chicken fat.
Waste-free basturma in one piece

Ingredients


For 7 pcs. chicken basturma:
  • fillet - 7 pcs.,
  • salt - 1-1.5 kg.

Waste-free basturma in one piece

Spices:
  • hot pepper - 5 g,
  • paprika - 15 g,
  • coriander - 15 g,
  • garlic - 1 head.

Waste-free basturma in one piece

Cooking basturma


All preparation will take up to 14 days:
1. Cut off the small fillet. From the side of the narrow edge, cut off the tip, trimming the end to size.
Waste-free basturma in one piece

2. Cut the thinner edge with a sharp knife, forming a kind of pocket.
Waste-free basturma in one piece

3. Fill it with cut-off fragments - a small fillet and a narrow tip, and push the chicken fat dangling outside into the middle.
Waste-free basturma in one piece

4. Squeezing the workpiece with your hands, give it a rectangular shape. Try to tighten the incision site a little.
Waste-free basturma in one piece

5. Cover the bottom of the mold with 5 mm of salt. Place the blocks without pressing them against each other and leaving space up to the walls of the mold.
Waste-free basturma in one piece

6. Sprinkle salt all over the top, including all the spaces. You can place the meat in 2 rows. The main thing is that all free space is filled with a salty preservative (salt).Place the container in the refrigerator, closing it tightly with a lid.
Waste-free basturma in one piece

7. After 14 hours, rinse the meat cubes to remove salt and leave to dry in a colander for an hour.
Waste-free basturma in one piece

8. Additionally, blot the pieces with a towel.
Waste-free basturma in one piece

9. Coat all preparations with crushed garlic on all sides.
Waste-free basturma in one piece

10. For convenience, put the spices in a bag and, putting one piece of meat in there, roll them thoroughly in the seasonings.
Waste-free basturma in one piece

11. Prepare all the blocks in this way.
Waste-free basturma in one piece

12. Wrap each piece tightly in gauze.
Waste-free basturma in one piece

13. To be secure, tie a thread on top and insert a hook from the side of the pocket (it can be replaced with a paper clip).
Waste-free basturma in one piece

14. Hang all gauze cocoons in the refrigerator, leaving them there for 12-14 days. The longer the blanks are dried, the drier the basturma will turn out.
Waste-free basturma in one piece

The finished rectangular block of basturma holds its shape perfectly, all the small parts are securely pressed, forming a monolithic piece. This jerky can be sliced ​​very thinly. Try it, bon appetit!
Waste-free basturma in one piece

Waste-free basturma in one piece
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Comments (2)
  1. Vasya
    #1 Vasya Guests 13 April 2020 09:31
    1
    It is not necessary to cover it with gauze, much less dry it in the refrigerator.Dries perfectly in any dry room.
  2. Guest
    #2 Guest Guests 17 April 2020 22:20
    1
    In general, everything is correct.
    BUT. Basturma cannot be chicken.
    Change the meat.