Відео

Que de longueurs ... est-il nécessaire de filmer pendant de longues minutes comment mélanger le sel et le sucre, les épices, le roulage de la viande dans les épices , etc... vidéo qui pourrait être réduite à moins de 10 mm, bien plus digeste !!!

Were there any nitrites in your seasoning mix?

sarea spee că a fost cu nitrit.Altfel e bombă cu bacterii 😔

Warm place? Over a radiator ? Absolutly NOT

In the transition it says to keep in dry and warm place.. WARM PLASE? NOT COLD?

To je panenka jo🤔

... I'm sure you've done this 1,000 times and been fine... that being said, that does not look fully cured. It should be red throughout, like the outside ring. Not white-pink-ish like in the center. I believe that needed more time to cure.

Is it safe to eat

Tohle není panenka ale patrně karé😉 neboli pečeně bez kosti.

When you fail to mention what the spices you are using in your recipe?You just put out a worthless video. Pathetic

Это белорусская палендвица ,а не бастурма😊И дайте ей созреть, хотя бы 30 дней!

what temp is warm?

Das ist KEINE Lende.....es ist Rücken ohne Knochen!!!!

Καλησπέρα, βλέπω μια διαφορετική τεχνική, μου άρεσε κι αυτός ο τρόπος, θα ήθελα αν είναι δυνατόν να μας πείτε τι μπαχαρικό είναι αυτό που βάλατε εξωτερικά στο κρέας, εκ των προτέρων ευχαριστώ!

Trebuia sa mexteci mai mult sarea si zaharul , o jumatate de zi

very nice results but why hang over hot or warm place? are you trying to naturally ferment and dry it at same time? because it looks similar to prosciutto only they hang in humid cold environment, are you not worried about bad bacteria like botulisme? perhaps this can be done in fridge

So ein Schwachsinn! Das Salz kann maximal 1 cm am Tag in das Fleisch eindringen. In 18-28 Sunden hat es niemals den Kern erreicht.🙈

Από Ελλάδα καλησπέρα . Τι αλάτι χρησιμοποιήτε ; Κάποιοι χρησιμοποιούν μίγμα με νιτρικό αλάτι 50%

This is a perfect video how to not make Basturma! Folks, don't try this crap at home. There is a lot of real tutorials about how to make this on YT, use search..

With all respect, this is the best pork basturma halal meat i ever seen internet.

What you are using in the video is not pork loin, but pork saddle. I use that to make salmon ham.

Unfortunately in the US pork is poison how it’s raised.

brine for 1 day, dry for 1 week? No thanks. That's not cured enough. I'm positive the middle is still raw pork.

Merci merci ❤

Que lentitud!!!

Das ist 🐖 Rücken und keine Lende

Dawno nie widziałem takiej fuszerki. Co tam fuszerka. Toż to powinno być karalne. Jak można tak mięso spierdolić? Masakra jakaś. Schab nieoczyszczony wygląda okropnie. Sól i cukier to zaproszenie dla jadu kiełbasianego. Poprawione suszeniem na karniszu. Z wierzchu skorupa a w środku gnój. Potrujesz całą rodzinę. Tak to jest jak się za coś bierzesz nie mając wiedzy. Dobrymi chęciami jest piekło wybrukowane.

Tak sa to neviaže

Etonnant... le basturma est traditionnellement fait avec de la viande de boeuf, pas de porc... ceci dit votre préparation a l'air tout à fait délicieuse.

Me podéis explicar lo de los dos sobres. Que especies son.muchas gracias. ❤

Ăla nu e mușchi, e cotlet.

,😋😋😋😘🍁🍂

Super vam je video.❤❤❤Sad sam vaš pretplatnik. Budimo podrška jedni drugim. Sretno i dalje od❤

Indians making generic Turkish food 😀

Cukier jest żrący. Zabija bakterie.😊

sugar?????😱😱😱😱

Das ist rücken und keine lende

Zucker? WTF?!!!

Das ist keine Schweinelende! Sondern Schweinerücken! Oder vielleicht war es ein Dino Schwein 🤣

And then the packet spices came out!…………….definitely would have trimmed more fat off and is that silver skin I see? That should have gone too!

Pas de français je zappe désolé

Show!!!!!

Boa Noite meu nome é Edson, estou adorando suas receitas.. parabéns

Najlepsza basturme i ich wykonanie pochodzi z Armenii i z Gruzii.Nie ma równych 😊

Nimmst du jodsalz?

Welche Gewürze hast du genommen?

Can I use a curing chamber, if so what temperature would you suggest

Con i costi che ci sono oggi in Italia di questo prodotto gia essiccato,vale la pena seguire la ricetta. Buin lavoro.

Eh Salmonella, this guy simply love you.

Thank you for this recipe, it's really unique!!