Back in the day, every household cured their own meats. Thank you for reminding us how easy this really is. Especially with the Northern Hemisphere fall and winter approaching.
Oh another great snacking food. Yes looks like a lot of herbs/spices a lot of time but a lot of reward and I should think the only disappointment will be just after eating the very last slice. A few sundried tomatoes a bit of cheese an uncut loaf and maybe a little olive oil on the side, I am not supposed to do but I would even wash it down with a nice beer :))))).
I've never heard of this. This is brilliant, I'll be making this out of something. Good one Rik. Here is a frugal thing I do that your viewers might find interesting. I make kimchi in half gallon jars...when the kimchi is done, I leave all the juice and layer it with pork and salt, shake it up, then let it sit in the fridge for a few months. The result is fantastic.
A veritable breath of fresh air after watching all those self-obsessed [so-called] chefs on TV. Good on you pal - keep it up And as for the Basturma, I must be just about the only viewer who's sampled this incredible dried meat. I grew up in Iran back in the late 1940s and my dad would buy this every Friday to be had as an evening snack, though if I remember right, the slices were so paper thin you could see daylight through them.
Your memory would be correct - that is the way to serve - unfortunately others and including me - I cannot cut thin enough with the knife - I can on the slicer. Thank you. Best, Rik
@@BackyardChef Paper-thin would be nice but I'd be proud to serve this just as you sliced it-or honored to have it offered to me, for that matter. BTW, today is the day to cook the corned beef so I'll post on comment on that video after dinner.
Thanks Rik, takes only patience and love when curing...the Mediterranean has some wonderful tried and true recipes, thanks for showing us how to do this!
Ohh looks fabulous. My dearly departed spanish mother in law, used to make all of her embutidos. Chorizos, morcillas, jamón serrano and dry cured bacon. Everything for the Spanish fabada, pote Asturiano and cocido madrillieno.
The weather here is changing drastically and am looking forward to making these delights over the next few months for Christmas !!! It's not that far away !!!!!
I love your channel, watching all the different types of foods being prepared that I never heard of before. I'm trying some and they are great!! Thanks again for another great video
As per.. top class! What a great treat to have over Christmas. Great present too! The winter months being perfect time as an activity to amuse and occupy … as well as food! Beautiful mouthwatering recipe Rik. Bravo master chef! 🙌🏼👏🏻.
Wow! this is fantastic! Homemade naturally cured meat! If I got a whole pork loin, I could make the best Christmas gifts for all my beloved people. I cannot thank you enough for showing us all how to do this. Nitrate/nitrite free cured meat!
Fantastic Rik, a city in Türkiye (Kayseri) is renowned for its bastırma. back in the khanate days in central Asia Turkish horseman pressed the meat between horse and saddle...so the story goes. the word "bastırma"translates to pressed...your recipes are great...thank you take care.
Yummm, thanks as always Rik! We never imagined we could give something like this a go at home, how FUN!!! Does it matter the temperature in the room that you hang it to dry in, it gets pretty hot here in Arizona, would that affect the process? Cheers!
Rik this looks amazing, I don’t think I would have been brave enough to do this but after watching this I think I’m going to give it ago , you’ve made it look achievable 😊
I had Greg Makouf’s beef bastourma with Adana’s and a dukkah poached egg at his Melb restaurant once and it’s my top five restaurant meals of all time.
Oh that takes me back to my climbing days in Türkiye. We'd buy a slab of pastirma (their version of basturma) & buy eggs from local farms. Brilliant breakfast, with it all cooked together with bell peppers &/or tomatoes. The camp would smell great & it set you up for the day. Never made it before though, will have to give it a go. Top recipe sir.
Well, I made this a couple of weeks ago, had it wrapped and tied up. The kitchen cabinets are close to the ceiling so I could sit the mop over a cabinet and between the ceiling. The Basturma hung off the handle for just over two weeks. Now, I'm not a dried curred meat fan but it worked. I cut thin slithers off, and then thin strips so I'm not over chewing and it's damn nice. The Paprika crust is damn nice too, hot, but doesn't burn your mouth. I'm in the process of slicing it up and dishing it out to interested family members and friends
👍🏻 Nice! Tx Rik, I'm going to do this for sure. Have you ever tasted biltong 🇿🇦? Also good for snacking, but a bit easier process, slightly different spices. Can't wait to give this a go!
Used to love eating this in Egypt. Though the original Basturma was made with CAMEL meat! Extra tasty!!! Also, all the Basturma I've ever eaten - Egyptian, Armenian, Cypriot - has always had an awful lot more garlic in the rubs and paste than you used! Increase the garlic! There can never be enough garlic! 😁 I must admit that I never thought of using the same with pork, but now that I've seen it done with pork, I must try that - though perhaps with a bit more garlic! Thank you!
Very interesting the process on how this is made you have some fabulous recipes Rik. I had another go at the raspberry and coconut sponge cake put it into my square tin and it was cooked in my cosori air fryer oven I kept checking it and yes it took a lot longer than 20 mins probs as the tin was smaller and after several put it back in I covered the top with the foil to stop it burning and I had success it is absolutely delicious 😋and so fluffy and moist and with custard its so light I will certainly be making this again. I also made up a batch of your broccoli and cheddar soup and OMG it has so much flavour to it got 3 portions bagged up into the freezer plus a bowl for my tea 😋😋😋😋
Another great recipe. Only thing I wish you would give the amounts of your mixes per item. This is another reminder of my days down on our farm. Although I was too little to know much about the meat that went into our smoke house, I remember the bacon and ham that came out of it. We smoked what we could. And my mom canned a lot of meat. Homemade canned sausage is mouth watering delicious. As I said before no electricity but she had a pressure cooker on the wood stove. Today we are more fortunate to have gas and electric stoves. Our mother's worked a lot harder than we do to put a delicious meal on the table. I see you throw the cabbage cores away. Have you ever trimmed them up to get that little piece of deliciousness. Not very much but it is good. Anyway I love your videos.
@@BackyardChef Rik I have time in abundance at the moment. It gives me enormous pleasure to follow your recipes. You truly have a great skill! It is nice to see the subscriber numbers growing and deservedly so too!
A very interesting recipe Ric- I haven’t, I don’t think ever eaten cured meat, especially pork I would be afraid of getting food poisoning 😝. I think I would feel more comfortable trying it using beef. Thanks very much, it all seems easy and straightforward except the longggg time it takes to fully cure.
Yes a long time - folks usually start a couple off then after a couple of days start some more and so on. Then they have a constant turn over. Thank you. Best, Rik
I don’t for one moment think our chef Rik would risk anyone getting food poisoning… very interesting Rik.. I only have Pork leg. Would that work? It looks fabulous!
@@JMN-n2j3EBE777 I didn’t for one moment suggest or think Ric would do such a thing. I said I would be afraid- my issues nothing to do with Ric’s cooking abilities because they are first class.
My house is cool and dampish. Do you think this will air dry without unwanted mould? I have a dehydrator - I wonder if that could be of any use in this process without drying the meat too much. Probably best to have a go with your method to try it out and see. I love the idea of pork as opposed to beef. It looks fab.
You need a meat slicer Rik.👍🏼 Shave that lovely cured meat. I bloomin drooling and wishing my dad was still here because he loved a good meat and cheese board and wiuld good bonkers over that with pepper jelly too.
Mr Fox loves his "meat treats" and as tomorrow is shopping day and we are going to pick up some pork loin and give this a go... And when I say "we", I mean me! Cheers Rik x
The most common cut used is the beef tenderloin or eye of round. These cuts are preferred because they are lean, have minimal fat, and are relatively uniform in shape, making them ideal for the drying and curing process. Thank you. Best, Rik
Thank you for the recipe. I am at the stage that I need to rinse it. Can I airdry it in a dry environment of 27% humidity and 28°C or does it need to be cooler? Also, after when we cover it with the cloth, what temperature is ideal to leave it hanging? Can it be in the same environment?
That looks delicious, I appreciate your technique to simplify the process. However, I would call this a "no smell basturma" because you have substituted mustard powder for fenugreek. Traditional basturma is made with chaman that has fenugreek. Eating multiple slices can make one's sweat stink. I will give your version a try.
On the days before fridges we had air dried meats. How would preserve our by any other means. We would cure or salt our meats with added species. Me myself needs to try this out for sure.
Is the paper you wrapped it in at the end silicone coated or greaseproof? I can't wait to have a go at this one😅. With summer just around the corner!😊 Perfect 😊.
Rik, in your list of ingredients in the comments for the chaman you list 30g of paprika but in the video it looks like a lot more. Should that be 300g? Thanks!
Loads of questions, sorry. Does the meat need to be so fatty? Do flies bother with the meat, not coverig food is a no no for me? Does the meat drip juices when hanging? xxx
P.S. Sorry - can you please clarify something Rik? So after 7 days curing in the fridge and then rinsing and patting dry - is the 24-48 hours on the rack, sat on the side at room temperature, or is this in the fridge? covered or uncovered? Thank you.
Love all your videos... You missed a crucial ingredient in the final coating which is ground fenugreek.... Also, most people I know do the initial cure with salt only (a small minority adds nitrite), then all the spices go in the final coating. Typically the coating is removed before consumption.
@@AthanasiaMiliou Unwrap have a look - does it smell (sour or bad) Is it slimey or sticky in anyway. Caution is the word here though. Don't cut into it. If you think its ok - wrap and hang. See if it dries out. Thank you. Best, Rik
@@ZenonZolek I had it in a room that air con, off and on. So not continually cold. I haven't had problems in making it. I just hang it anywhere indoors with air flow. Colder weather might be better. Thank you. Best, Rik
Thank you. Great recipe, just a long time. However if you were running a business - you would make some every other day and they would overlap - constant supply. Best, Rik
@@BackyardChef Tushonka is a sort of oniony sausage. Hormel canned it like Spam, with 2 bay leaves on top before sealing the can... If they ran short they shipped plain Spam to fill out the order!
@@Pygar2 Thank you. I know how to make it - was thinking do I make it in jars. The troubles pressure canning to preserve - I don't have a canner - looking into that now. Best, Rik
Back in the day, every household cured their own meats. Thank you for reminding us how easy this really is. Especially with the Northern Hemisphere fall and winter approaching.
Agreed they did indeed. Thank you. Best, Rik
Oh another great snacking food. Yes looks like a lot of herbs/spices a lot of time but a lot of reward and I should think the only disappointment will be just after eating the very last slice. A few sundried tomatoes a bit of cheese an uncut loaf and maybe a little olive oil on the side, I am not supposed to do but I would even wash it down with a nice beer :))))).
That sounds just the perfect way to enjoy. Thank you. Best, Rik
I've never heard of this. This is brilliant, I'll be making this out of something. Good one Rik. Here is a frugal thing I do that your viewers might find interesting. I make kimchi in half gallon jars...when the kimchi is done, I leave all the juice and layer it with pork and salt, shake it up, then let it sit in the fridge for a few months. The result is fantastic.
Wowzer I might like that too mate. Thanks for sharing. Thank you. Best, Rik
That sounds amazing! Thank you for sharing!
Ok you earned yet another coffee from me. These loins are often on sale but I run out of things to do with them. Thank you!
A veritable breath of fresh air after watching all those self-obsessed [so-called] chefs on TV. Good on you pal - keep it up
And as for the Basturma, I must be just about the only viewer who's sampled this incredible dried meat. I grew up in Iran back in the late 1940s and my dad would buy this every Friday to be had as an evening snack, though if I remember right, the slices were so paper thin you could see daylight through them.
Your memory would be correct - that is the way to serve - unfortunately others and including me - I cannot cut thin enough with the knife - I can on the slicer. Thank you. Best, Rik
If I don't try this out b4 I die, my life will not be complete. Absolutely brilliant project Rik. Much love. I'm genuinely speechless..... 😊
Thank you. You got this - its easy takes time. Best, Rik
Wow I am so happy with all the recipes. I love all of the recipes. What a wonderful chef
Thank you. Best, Rik
❤LOVE them . Thk you
That's beautiful-a perfect cure.
Thank you. Appreciated. To make this perfect it needs cutting thinner - a slicing machine would make this high class. Best, Rik
@@BackyardChef Paper-thin would be nice but I'd be proud to serve this just as you sliced it-or honored to have it offered to me, for that matter.
BTW, today is the day to cook the corned beef so I'll post on comment on that video after dinner.
@@dianeladico1769 Fantastic hope you got it right I'm sure you have, enjoy. Thank you. Best, Rik
Thanks Rik, takes only patience and love when curing...the Mediterranean has some wonderful tried and true recipes, thanks for showing us how to do this!
I agree 100% Thank you. Best, Rik
Love the smile when you got it out the cloth mate, you'd think it was christmas. Will have to try this looks well tasty!
Thank you. Yes the anticipation after being wrapped for so long. Best, Rik
Ohh looks fabulous. My dearly departed spanish mother in law, used to make all of her embutidos. Chorizos, morcillas, jamón serrano and dry cured bacon. Everything for the Spanish fabada, pote Asturiano and cocido madrillieno.
Thank you. My Love of cured meat like this was from Madrid. Best, Rik
The weather here is changing drastically and am looking forward to making these delights over the next few months for Christmas !!! It's not that far away !!!!!
Thank you. Its not far away at all. Best, Rik
That is a delicious looking labor of love! I bet it is awesome! There is no end to your versatility and knowledge! Thank you again, Rik!!!
Thank you. I've made a couple of things in 40 years cooking. Best, Rik
Just when I think you can't elevate the bar any higher, you do something like this! Incredibel.
Thank you. Best, Rik
I love your channel, watching all the different types of foods being prepared that I never heard of before. I'm trying some and they are great!! Thanks again for another great video
Thank you. Best, Rik
Your face when you unwrapped it. Like a kid on Christchurch morning. Bloody fantastic mate hope you do some more like this Rik 👍
Thank you. Anticipation always when its been wrapped for so long. Best, Rik
Rik says it'll last in the 'fridge for up to 3 months. I can't imagine that "lasting" for that long. Looks wonderful.
Ha ha ha - I agree it doesn't. Thank you. Best, Rik
It will last indefinitely in the fridge if you put a padlock on the door
😆
Looks very tasty! Brilliant! Thank you, Rik!😎
Thank you. Best, Rik
As per.. top class! What a great treat to have over Christmas. Great present too! The winter months being perfect time as an activity to amuse and occupy … as well as food! Beautiful mouthwatering recipe Rik. Bravo master chef! 🙌🏼👏🏻.
Couldn't agree more! Have this on a platter with some cheese crackers etc - Lovely! Thank you. Best, Rik
I have never heard of Basturma but it is a thing of beauty! 😮😋
Thank you. Best, Rik
Wow. I think you're the bee's knees, Rik.
Ha ha ha nobly knees. Thank you. Best, Rik
I love how delighted you were when you opened it. You’re so sweet and genuine and your food looks amazing!
Thank you. It was a long wait. Best, Rik
Wow. I've never heard of this, but it sounds like tastes delicious. Thanks, Rik.
Thank you. Best, Rik
Wow! this is fantastic! Homemade naturally cured meat! If I got a whole pork loin, I could make the best Christmas gifts for all my beloved people. I cannot thank you enough for showing us all how to do this. Nitrate/nitrite free cured meat!
Yes its easy - just takes time. No cure used in this at all - Thank you. Best. Rik
Thank you RIK for your awesome tutorial as always 😍
Thank you. Best, Rik
Oh, Heck !!! as giddy as a school boy !!
That's just me! Thank you. Best, Rik
Wonderful! Thanks Rik.. always a surprise! ❤❤❤
Thank you. Best, Rik
Fantastic Rik, a city in Türkiye (Kayseri) is renowned for its bastırma. back in the khanate days in central Asia Turkish horseman pressed the meat between horse and saddle...so the story goes. the word "bastırma"translates to pressed...your recipes are great...thank you take care.
Thanks for sharing, Thank you. Best, Rik
Yummm, thanks as always Rik!
We never imagined we could give something like this a go at home, how FUN!!!
Does it matter the temperature in the room that you hang it to dry in, it gets pretty hot here in Arizona, would that affect the process?
Cheers!
As long as air is flowing - It's a tad warm here in Thailand too. Thank you. Best, Rik
Many thanks to my favorite chef and the best cooking chanel ever! Merci! Gracias!
Ta! Cheers, Rick!
Wow, thanks! Lets keep it all simple, we can all make on here. Thank you. Best, Rik
3 months! That is what I needed to hear. I am making this, fershur! (:
Thank you. Best, Rik
Rik this looks amazing, I don’t think I would have been brave enough to do this but after watching this I think I’m going to give it ago , you’ve made it look achievable 😊
You got this. Thank you. Best, Rik
I had Greg Makouf’s beef bastourma with Adana’s and a dukkah poached egg at his Melb restaurant once and it’s my top five restaurant meals of all time.
Similar! Thank you. Best, Rik
You have done it again, looks amazing 🎉❤
Thank you. Best, Rik
Thanks Rik, it looks amazing. Do you see any problem with downscaling the recipe?
No not at all - no cure (all natural) involved in this so no problems. Thank you. Best, Rik
Oh that takes me back to my climbing days in Türkiye. We'd buy a slab of pastirma (their version of basturma) & buy eggs from local farms. Brilliant breakfast, with it all cooked together with bell peppers &/or tomatoes. The camp would smell great & it set you up for the day.
Never made it before though, will have to give it a go. Top recipe sir.
Sounds great! Thank you. Best, Rik
Well, I made this a couple of weeks ago, had it wrapped and tied up. The kitchen cabinets are close to the ceiling so I could sit the mop over a cabinet and between the ceiling. The Basturma hung off the handle for just over two weeks.
Now, I'm not a dried curred meat fan but it worked. I cut thin slithers off, and then thin strips so I'm not over chewing and it's damn nice. The Paprika crust is damn nice too, hot, but doesn't burn your mouth. I'm in the process of slicing it up and dishing it out to interested family members and friends
Thanks for sharing - Well done you. Brilliant job. Thank You. Best, Rik
@@BackyardChef And I sent them a link to your video
@@Mee10792 Thank You. Best, Rik
👍🏻 Nice! Tx Rik, I'm going to do this for sure. Have you ever tasted biltong 🇿🇦? Also good for snacking, but a bit easier process, slightly different spices.
Can't wait to give this a go!
Oh yes in South Africa a few years ago now - In Durban. Love it. Thank you. Best, Rik
Used to love eating this in Egypt. Though the original Basturma was made with CAMEL meat! Extra tasty!!! Also, all the Basturma I've ever eaten - Egyptian, Armenian, Cypriot - has always had an awful lot more garlic in the rubs and paste than you used! Increase the garlic! There can never be enough garlic! 😁
I must admit that I never thought of using the same with pork, but now that I've seen it done with pork, I must try that - though perhaps with a bit more garlic! Thank you!
Thank you. Best, Rik
Looks good Rick
Thank You. Best, Rik
Very interesting the process on how this is made you have some fabulous recipes Rik.
I had another go at the raspberry and coconut sponge cake put it into my square tin and it was cooked in my cosori air fryer oven I kept checking it and yes it took a lot longer than 20 mins probs as the tin was smaller and after several put it back in I covered the top with the foil to stop it burning and I had success it is absolutely delicious 😋and so fluffy and moist and with custard its so light I will certainly be making this again.
I also made up a batch of your broccoli and cheddar soup and OMG it has so much flavour to it got 3 portions bagged up into the freezer plus a bowl for my tea 😋😋😋😋
Wonderful! Thank you. Best, Rik
Another great recipe. Only thing I wish you would give the amounts of your mixes per item. This is another reminder of my days down on our farm. Although I was too little to know much about the meat that went into our smoke house, I remember the bacon and ham that came out of it. We smoked what we could. And my mom canned a lot of meat. Homemade canned sausage is mouth watering delicious. As I said before no electricity but she had a pressure cooker on the wood stove. Today we are more fortunate to have gas and electric stoves. Our mother's worked a lot harder than we do to put a delicious meal on the table. I see you throw the cabbage cores away. Have you ever trimmed them up to get that little piece of deliciousness. Not very much but it is good. Anyway I love your videos.
Full ingredient list in the description as always. Thank you. Best, Rik
Thank you sorry I didn't scroll down far enough
@@MS-lh3oh yes its a long scroll Thank you. Best, Rik
Looks wonderful. Is it similar to prosciuto. Ooops spelling.
Yes it is - except easier to make. Thank you. Best, Rik
😂@@BackyardChef
Love the recipe Rik... Question: As autumn is with us here, what sort of temperatures for hanging the meat are required, please?
Autumn temps are fine. Its only air dried after being sealed with herbs and spices. Thank you. Best, Rik
Perfect Rik. I will do this one for the Boxing day table!
Sounds great! Easy to do - just takes time. Thank you. Best, Rik
@@BackyardChef Rik I have time in abundance at the moment. It gives me enormous pleasure to follow your recipes. You truly have a great skill! It is nice to see the subscriber numbers growing and deservedly so too!
Iv not heard of this before Rik but it does look very tasty I’m sure it is worth the time and effort 👍Amanda xx
Thank you. No effort - just the time. Best, Rik
Great recipes but as a pescatarien would love to see some a few more of these
Thank you. Best, Rik
Nice I’m curing meat myself as like you I live in Thailand and it’s expensive here. I’ve got time to make it. Nice video mate.
Nice one! It's only time - the rest is easy! Thank you. Best, Rik
@@BackyardChefthanks mate ❤
@@bornfreeprepperthailand Thank you. Best, Rik
This would be great for Christmas. A gammon ham done like this would be amazing xx
Thank you. Nice on a Crimbo cheese platter. Best, Rik
What a 🎁 present! 🎉🎉🎉
Thank you. Best, Rik
A very interesting recipe Ric- I haven’t, I don’t think ever eaten cured meat, especially pork I would be afraid of getting food poisoning 😝. I think I would feel more comfortable trying it using beef. Thanks very much, it all seems easy and straightforward except the longggg time it takes to fully cure.
Yes a long time - folks usually start a couple off then after a couple of days start some more and so on. Then they have a constant turn over. Thank you. Best, Rik
I don’t for one moment think our chef Rik would risk anyone getting food poisoning… very interesting Rik.. I only have Pork leg. Would that work? It looks fabulous!
@@JMN-n2j3EBE777 I didn’t for one moment suggest or think Ric would do such a thing. I said I would be afraid- my issues nothing to do with Ric’s cooking abilities because they are first class.
@@pennykafai4645 OK, I stand corrected… Apologies. 🙏
@@JMN-n2j3EBE777 ♥️
My house is cool and dampish. Do you think this will air dry without unwanted mould? I have a dehydrator - I wonder if that could be of any use in this process without drying the meat too much. Probably best to have a go with your method to try it out and see. I love the idea of pork as opposed to beef. It looks fab.
The house will be fine. Thank you. Best, Rik
I'm going to try this... Thank you so very much....
Thank you. Best, Rik
Lovely recipe Rik,I really like cured meats.
Thank you. Best, Rik
Fantastic,thanks mucker
Nice for a crimbo platter. Thank you. Best, Rik
Looks amazing! I'll definitely be making this soon. One question: Would it be OK to vacuum seal the meat for the one week in the fridge? Thanks!
Yes indeed! Thank you. Best, Rik
I vacuum seal my home cured bacon, it doesn’t leak then.
@@alandavis2380 Thank you. Best, Rik
During the 24 to 48 hour drying, was that on the counter or in fridge?
On a table in the room - open to the air. Thank you. Best, Rik
Looks awesome matie.
But sticking it on the rack sounds like the Monty Python sketch - Spanish Inquisition
Ha ha ha. Thank you. Best, Rik
You need a meat slicer Rik.👍🏼
Shave that lovely cured meat. I bloomin drooling and wishing my dad was still here because he loved a good meat and cheese board and wiuld good bonkers over that with pepper jelly too.
I agree, a slicer would do this justice - paper thin on the cheese board - that would make it special. Your Dad had good taste. Thank you. Best, Rik
Mr Fox loves his "meat treats" and as tomorrow is shopping day and we are going to pick up some pork loin and give this a go... And when I say "we", I mean me! Cheers Rik x
Thank you. Ha ha ha Best, Rik
Here in Cyprus we have a sausage called Pastourma, that might be interesting for some folks.
Thank you. Interesting for me. Best, Rik
😅 what cut of beef do you use if you were to make it from beef. It looks beautiful.
The most common cut used is the beef tenderloin or eye of round. These cuts are preferred because they are lean, have minimal fat, and are relatively uniform in shape, making them ideal for the drying and curing process. Thank you. Best, Rik
Absolutely brilliant. Not for me. But I’m sure lots will enjoy your recipe! Thank you Rik. 💕
Thank you. Best, Rik
Reminds me of soppressatta, not a favorite, but it would look fancy on a charcuterie board with cheeses and olives.
Thank you. Best, Rik
Nice recipe. 2 things you might try - spaëtzle and fat rascals (just had rascals at Betty's, in York. Excellent!
On the channel. Thank you. Best, Rik
Found it, thanks
Thank you for the recipe. I am at the stage that I need to rinse it. Can I airdry it in a dry environment of 27% humidity and 28°C or does it need to be cooler?
Also, after when we cover it with the cloth, what temperature is ideal to leave it hanging? Can it be in the same environment?
Yes its fine. Thank you. Best, Rik
Omw fantastic thank you ❤
Thank you. Best, Rik
That looks delicious, I appreciate your technique to simplify the process. However, I would call this a "no smell basturma" because you have substituted mustard powder for fenugreek. Traditional basturma is made with chaman that has fenugreek.
Eating multiple slices can make one's sweat stink. I will give your version a try.
Yes I don't like it as subbed out - it does tell you all about it in the description. Thank you. Best, Rik
On the days before fridges we had air dried meats. How would preserve our by any other means. We would cure or salt our meats with added species. Me myself needs to try this out for sure.
Thank you. Best, Rik
Is the paper you wrapped it in at the end silicone coated or greaseproof? I can't wait to have a go at this one😅. With summer just around the corner!😊 Perfect 😊.
When storing basturma after cutting, it’s generally better to use greaseproof paper (also known as parchment paper) Thank you. Best, Rik
@@BackyardChef thanks for that Rik 😊. I'll let you know how I get on💐💓💐.
Nice and very tasty looking Cheers mate
Yes a good one on a cheese board. Thank you. Best, Rik
Very interesting.
Thank you. Best, Rik
Rik, in your list of ingredients in the comments for the chaman you list 30g of paprika but in the video it looks like a lot more. Should that be 300g? Thanks!
It is 30g - look's a lot may be due to the water it landed on. Thank you. Best, Rik
@@BackyardChef Thanks. I've got my pork loin in the fridge for the first seven days.
Loads of questions, sorry. Does the meat need to be so fatty? Do flies bother with the meat, not coverig food is a no no for me? Does the meat drip juices when hanging? xxx
No, No and No. Thank you. Best, Rik
P.S. Sorry - can you please clarify something Rik? So after 7 days curing in the fridge and then rinsing and patting dry - is the 24-48 hours on the rack, sat on the side at room temperature, or is this in the fridge? covered or uncovered? Thank you.
just on the side - I don't cover it. Thank you. Best, Rik
Great recipe Rick but where can I find a pork loin that hasnt had all the fat removed?
A butchers might have. Thank you. Best, Rik
Wonder how it would work with something like ostrich, or rabbit, which is very lean naturally.
Let me know! Thank you. Best, Rik
Rik how long will this keep when its done ? and how should i keep it ? 😎🤘
Clearly explained in the video at the end and also in the description. Thank you. Best, Rik
Fab Rik. Thank you.
Thank you. Best, Rik
Love all your videos... You missed a crucial ingredient in the final coating which is ground fenugreek.... Also, most people I know do the initial cure with salt only (a small minority adds nitrite), then all the spices go in the final coating. Typically the coating is removed before consumption.
Didn't miss anything - I clearly tell you why I don't use it in the description. Thank you. Best, Rik
Hi Rik. I left the meat for 2 weeks, but it's still soft. How much longer can I leave it wrapped up ? Thank you
Wow - never had that problem, That is suggesting it isn't cured at all. Is there enough air going round it? Thank you. Best, Rik
@@BackyardChef Thank you for replying. I think we put many layers of cheese cloth and blocked the air.
Can we leave it for more or scrap it?
@@AthanasiaMiliou Unwrap have a look - does it smell (sour or bad) Is it slimey or sticky in anyway. Caution is the word here though. Don't cut into it. If you think its ok - wrap and hang. See if it dries out. Thank you. Best, Rik
good things are worth It!
Agreed! Thank you. Best, Rik
Very nice, is this best done in winter? Thanks Rik
Anytime - Nice to sit around and nibble. Thank you. Best, Rik
@@BackyardChef I mean after you wrap it, it it OK hanging it up during the hot weather?
@@ZenonZolek I had it in a room that air con, off and on. So not continually cold. I haven't had problems in making it. I just hang it anywhere indoors with air flow. Colder weather might be better. Thank you. Best, Rik
@@BackyardChef thank you Rik
@@ZenonZolek No worries mate. Thank you. Best, Rik
Pork 🎉 i just had a pork loin roast rik. I wish i hung on now all the same pork is the best 👌
Tasty tasty love a roast. Thank you. Best, Rik
When you are hanging it for the three weeks at the end. Is that in the fridge?
No just in the room. Thank You. Best, Rik
Thank you!
@@josephsams2634 Thank You. Best, Rik
Yum!
Thank you. Best, Rik
I am really going to enjoy having a bash at this.Thank you.
Thank you. Worth a go.Best, Rik
It wouldn't last that long in my house!!! Yum ❤
Thank you. Best, Rik
do you use curing salt or plain sea salt
NO curing salt used in this recipe. Thank you. Best. Rik
I only buy smoked paprika will that be ok to use 🙂
Yes. Thank you. Best, Rik
How long does it last as this is a very expensive exercise ???
Watch the video or read the description and if you think this is expensive - you need to go and buy a joint from the deli. Thank you. Best, Rik
The best way to use it is to remove the spice coating then use the basturma to make fried or scrambled eggs like you'd use bacon.
Yes indeed! Thank you. Best, Rik
Youre loin looks quality rik. Tasty yum 😋
Thank you. Great recipe, just a long time. However if you were running a business - you would make some every other day and they would overlap - constant supply. Best, Rik
Shouldn't you remove the silver-skin from the pork loin first?
Up to you. Thank you. Best, Rik
What temperatures are required for this?
check the description
👍
Thank you. Best, Rik
Rik could you make legitimate Russian sausages please. Would love to make that. Thanks Annie
Tushonka?
Thank you. Listed. Best, Rik
Lovely! Thank you. Best, Rik
@@BackyardChef Tushonka is a sort of oniony sausage. Hormel canned it like Spam, with 2 bay leaves on top before sealing the can... If they ran short they shipped plain Spam to fill out the order!
@@Pygar2 Thank you. I know how to make it - was thinking do I make it in jars. The troubles pressure canning to preserve - I don't have a canner - looking into that now. Best, Rik
go on my son , put the meat in the bag , you can do this !!!! u got it
Thank you. Best, Rik
it reminded me of Spec
Thank you. Best, Rik
@@BackyardChef my step father was european and he loved it with rye bread
@@davedunn4285 Thank you. Best, Rik
@@BackyardChef your welcome friend
@@davedunn4285 Thank you. Best, Rik
Can you fry it up quick and mek butty?
Yes indeed! Thank you. Best, Rik
Your pork loin looks wonderful
The tenderloin here is very lean no fat at all😢
Thank you. Tenderloin works. Best, Rik