Basturma from pork loin! You will forget about store-bought bacon forever!
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- Опубліковано 3 січ 2022
- Words are not enough to describe such a delicious dish. Better try, fear nothing. Give it a try, you will definitely find success. Delicacy at home. All you need is meat and spices. Basturma from pork loin! You will forever forget about store-bought bacon!
You can tie it with clips, it gets even better. It is possible to give a boring shape and tighten as the meat dries. This meat dish is ideal both for dinner and for a festive table. You can also make chicken and veal basturma. I am sure that you will be cooking basturma on a regular basis
Ingredients:
Pork loin - 1.5 kg.
Salt - 1 kg.
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Cover with foil.
Remove in a cold place for three days.
Check the meat every 12 hours. It is necessary to drain the liquid.
After three days we take it out of the salt.
Soak in cold water for 3-5 hours, change the water every half hour.
Dry garlic.
Black and red peppers.
Chilli peppers.
Paprika.
Coriander.
Ginger.
Provencal herbs.
Rub in the spices well.
Wrap in cheesecloth.
Hang to dry for 2-4 weeks. To a cool place.
I dried for 2 weeks. If you dry it longer, the basturma will be drier.
Insanely delicious Basturma !.
Thanks for looking, liking and subscribing.
Have a nice day and a good mood !.
#Meat dishes #Basturma
Класс! Благодарю ❤❤❤
So much effort this has to be so good regardless of what cut of pork it is well done 👏
obrigado pelas receitas
Bravo 👏 👏 👏 👏
Belgrad, Serbien, wie aus Oma Dudas Küche, ich bereite immer schönere hausgemachte Gerichte zu❤
Спасибо,обязательно сделаем по вашему рецепту
Merci!
Muy Bueno
Ola como estan los estoy mirando de entre Ríos Argentina saludos Emilio Schmidt de la colonia alemana de entre Ríos Argentina
Não precisa de sal de cura?
Ficou lindo!
Talvez uma opção seja a sobre paleta suína por ter mais gordura,mesmo assim excelente receita....👏👏👏
Magnifique, ça à l'air délicieux, bien le bonjour de Normandie.
Рецепт дерьмо. Нельзя сыпать столько соли. Испортили хороший продукт. Солить нужно так как при приготовлении.
Obrigado por nos oferecer visual de tantas delícias,sou do Brasil interior de São Paulo cidade de Mococa.
Deus abençoe 🙏 suas mãos por toda vida.
Ein kleiner Tipp, die Gewürzmischung mit etwas Olivenöl anreichern, dann haftet es besser am Fleisch.
Don't do this. Any fat on the outside of the meat interferes with the drying process and can result in creating a bacteria/botulism factory instead.
Estou em Belo Horizonte MG/ Brasil
Thanks
Nanaimo BC Canada awesome video
Fantastic, love to taste it... 🇿🇦
Merci
Bon Appetit
DomIJ
Cela a L air delicieux
Ευχαριστούμε πολύ για αυτήν την ιδέα
Ευχαριστούμε που παρακολουθήσατε!
Браво! Всё осень правильно, красиво и вкусно.
Witam goroco super przepis pozdrawiam
Dziękuję! Miłego dnia
Do you cook it on the stove after the 2 weeks?? Or eat without cooking???
It's cured meat, numb nuts!
Without cooking !
Muito bem explicafo
"explicado"
👍
Posso deixar pendurado duas semanas na geladeira?
Lata! Mas melhor em uma varanda ventilada
Ближе к полендвице, чем к бастурме. 😢
Fiz, ficou ótima, porém muito salgada
Láká mě to také, ale pokud je maso přesolene, no, nevím. Chybička se vloudila, tohle maso není vepřová panenka, ale vepřová krkovička.
What is cool place??
Hvala i sve čestitke .Bravo
Ovo su koliko se razumem svinjska ledja zar ne?
You eat it raw? Does it fry like bacon if heated in a pan? Looks delicious
Nope you eat it raw, the salt prevents it from getting bad, so it's safe. If you fry it or use heat it becomes too salty and with bad texture.
Hallo ein tolles Endprodukt! Verwendest du dafür normales Salz oder Pökelsalz? lg rupert
Un foarte mare DA!😯😯🤗
😊
Kann man das mit Schweinenacken machen?
Schöne Grüße
Hola saludos cordiales desde Colombia,se puede hacer de res?????
Ja, theoretisch aus jedem Fleisch, wenn es gesund ist.
Salt is amazing used before cooking on a stove was avaible
ЕЩЁ РАНОВАТО СНЯЛИ, ВИДНО ЧТО СЫРОВАТА!!! НО ДАРЮ ЛАЙК!!!
Se poate pune în frigider la uscat sau trebuie obligatoriu în aer liber?
By hang in a cool place, do you mean refrigerate or not that cold? I live in a warm climate
Ciao la tua ricetta e veramente interessante. Però mi chiedo non viene salata con tutto quel sale?
Izgleda odlicno.Da li moze da se susi u frizideru tih 2-3 nedelje.
Da,po mogućnosti da ne dodiruje policu,da vazduh unaokolo cirkuliše.
Domanda: per quanto tempo posso tenerlo in cantina?
Una vez que se los lava y condimenta, envueltos en gasa, no vuelven a la heladera?, quedan colgando afuera? No se pudren?
Looks much better than it actually tastes, _ I know...but that's true!
❤
Isso é comido frito?
I will sure try this, I remember when I was a child that my parents had some kind of concrete vat to cure hams.
You mean ceramic ?
@@dododostenfiftyseven4096 No, it was actually concrete.
@@danytalloen
Probably a stone crock. They were heavy as concrete.
@@waynemoureau5154I .,
Não usou sal de cura 2 ?
How cold must the drying place where you hang it be?🤔
Все, наверное, очень вкусно, не спорю - попробую сделать. Одного не понял - причем тут сравнение бастурмы с беконом? Вы еще борщ с куриной лапшой сравните....
Can you hang dry in the refrigerator?
Lungić? Mislim da je to karmenadla.
Это далеко не бастурма, это какая то подделка.🤔. Бастурма делается не так, в намазке обязательно должен быть пажитник-чаман. Сейчас у всех армян случился сердечный приступ.
Faz um melhor então
Whats the measurements for the herbs and spices
Pode pegar sol enquanto seca?
👍🥂!!!
Boa noite, só uma dúvida na receita está,( retire em lugar frio ) eu não entendi, seu vídeo são topo Parabéns sucesso
Obrigado por assistir! Pode ser mantido refrigerado ou frio
É guarde em lugar frio,
😊😊😊😊❤❤❤❤
Zanima me posto svi stavljaju 2.5% - 3 % soli na tezinu mesa. A vi na 1.5kg mesa stavljate kg soli. Koliko je to meso posle slano? Hvala na odgovoru ?
Приветик из Крыма ❤Россия в гостях на Вашей кухне❤Спасибо❤❤❤😊🤗👍
Krim Jest Ukraina i budet Ukraina. Slava Ukraini!
@@ivandujmovic6897 никогда МОЯ РОДИНА КРЫМ НЕ БЫЛ И НЕ БУДЕТ СИНЕ-ЖЁЛТЫМ.НИКОГДА БОЛЬШЕ НА МОЕЙ КРЫМСКОЙ ЗЕМЛЕ НЕ БУДЕТ ФАШИСТСКОЙ БАНДЕРОВСКОЙ АККУПАЦИИ НИКОГДА!!!МИР В ВАШ БОЛЬНОЙ ГНОЙНЫЙ МОЗГ!!!КРЫМСКИЙ ПРИВЕТИК "ДРУЖОК".
Sieht super aus aber braucht nicht all diese Gewuerze
👍👏👏👏❤
plusieurs questions : endroit frais, c'est combien en degrés mini, maxi? On le conserve comment ensuite et combien de temps?
Je le met et le conserve au frigo au frigo. (je n'ai pas de cave) Une fois qu'il est sec comme je le veux je le met dans un grand Ziploc pour éviter qu'il ne sèche encore trop vite.
Que bueno!!
Pero es lomo, el tocino es otra cosa🤷♂️
you need to get a sharper bigger knife so you can get nicer thinner slices then using this blunt knife any how thanks for the tips
Que nome mais estranho.😁😁😁😁😁😁
Máš tupý nôž.Tažko sa s ním krája 😊.
you eat it raw? you fry it??
Sorry it's very cool to watch but in America I can go to a supermarket or deli and get it in five minutes.
EN UN APARTAMENTO, DONDE COLGAR LA CARNE? DEN OTRA OPCION.
Question asked several times but not answered. Do you cook this or eat it raw?
end of video is showing final product, no cooking
Da muito trabalho pra fazer 😮
Traducere?
So don't do! Nobody cares.
Das ist ein Schweinenacken und kein Filet ,ein großer Unterschied!
Danke für die Korrektur! Und dafür, dass du mein Video angeschaut hast. Einen schönen Tag noch
So isses 👍
Bom!
😂😂😂😂😂 habe mal Kein geld und hunger 😂😂😂
Sorry, das ist auch kein Nacken, sondern Schweinerücken .. Karbonade genannt ... Nacken ist viel durchzogen mit Fett und Lendchen oder auch Filet ist das Beste vom Schwein! LG 🤗
Did I miss the finished weight? Was that about half?
Is this the same B/S??
Das ist einer der eine Kuh mit Euter als Stier verkauft.
După coriandru ce ati mai pus?
Ginger, according to the ingredients in the video description.
Wath means: cool Place?! Fridge?
😋😋😋😋😋😋😋
Thanks
After what happened and you are still crossing boundaries, the simplests ones. Definitely you aren’t thinking straight either.
Tohle je naprosto jasné, nikoliv vepřová panenka, ale vepřová krkovice.
Super przepis taki życzę smacznego
Wielkie dzięki!
Greetings from the USA. Could I make this with Beef? I'm definitely trying the Pork Loin but I was curious to know if this works with Beef. Thanks ✝️✌️
@Edward. I'm from South Africa, and we do a similar technique with beef here. It's called biltong, and it's fantastic!!!👍
@@FUNGICIDALGROWTH Hi again, What cut of beef.? ✝️
Bonjour ma mère ajoutait une feuille de laurier
24 godz w soli 24 godz w cukrze. Najlepiej wsadzić do formy będzie miał lepszy kształt do krojenia. Potem przyprawić i do pończochy i poświecić 4 dni w suchym.Robiłem jest extra.Polecam
😢
Also, ich kenne das Ganze als Coppa-Schinken und bei mir bleibt er etwa sechs Wochen in dem Tuch.
So basically corned pork?
Ja, das ist schon ein Schweinenacken, aber von einen fantastischen Schwein. Bekommt man bei uns in der Qualität leider nicht mehr
😢😢😢
可以直接吃吗？
Nö, ich bleib lieber beim geräuchertem Wammerl 😊
So wie der das macht nönö.geht besser.
Bastirma should be made only by beef. Its tradition requires that.
это не бастурма.
Lende ist vom Kotlettstrang ,weder vom Nacken oder Filet .
Viele Grüße
Vom Fleischer..
Na filmie jest pokazany schab lub karkowka wieprzowa a juz napewno nie poledwica
Tapeworms ?
Согласен - шикарное мясо, нооо... Это просто вяленое мясо ! Не более ! Бастурма - это совершенно другой продукт !
Cuanto tiempo puede guardarse y que pasa. Me gustaria almacenarla es posible?
To je pečenica. Mi to u Srbiji salamurimo, dimimo i sušimo na hladnoj promaji u sušnici.
That's pork loin. In Serbia we brine it with salt, smoke and cold draft air dry it in smokehouse.
Warning: making dried, cured meats requires extreme precision and cleanliness. Failing to do so can result in illness or even death. On professional settings, nitrites are used to ensure all bacteria growth is stopped. Nitrites are not undisputed either. Stay healthy all ✌🏼
Asi jsi neviděl jak vypadá panenka. Nepleť si ji s pečení!!!?
Muß man das Fleisch unbedingte mit einem stumpfen Messer schneiden ? Wird durch das quetschen Aromastoffe frei ?
Gruß Andreas