Layered chicken breast basturma
Chicken breasts have uneven thickness and random shapes. In layered basturma, a rectangular shape of equal thickness is achieved, and the inner layers are already soaked in spices and garlic. This method of salting allows you to end up with even, identical pieces of basturma that, even when cut very thinly, do not fall apart.
In the future you will still need 1 tbsp. a spoonful of paprika.
The preparation is long (up to 16 days), but not tedious:
1. Cut all 3 fillets lengthwise, not reaching the edge.
2. Lay them out like a book.
3. Sprinkle 2 carcasses with seasoning on one side.
4. Squeeze the garlic onto them.
5. Smear it over the entire surface.
6. Place a clean carcass on the fillet greased with spices.
7. Cover it with a coated piece so that the clean side is at the top.
8. Sprinkle the bottom of a suitable-sized container with salt. Place all the assembled fillets carefully.
9. Cover all exposed areas with a good layer of salt. Close the container and place in the refrigerator.
10. After 2 days, rinse the fillet with running water.Dry it with a towel.
11. Line a rectangular mold, in which this basturma is difficult to fit, with a cotton napkin with hanging edges. Place the salted meat there.
12. Cover with the free ends of the napkin and place a rectangular board.
13. Place pressure on top (the heavier, the better). Place the entire structure in the refrigerator.
14. After 12 hours, pull out the basturma - it will already take the desired shape.
15. Sprinkle it with paprika and wrap it tightly in gauze.
16. Tie the bundle tightly with twine.
17. Hang the basturma in the refrigerator and be patient.
18. Only after 14-16 days unpack the meat.
19. After making an incision, check the degree of drying of the basturma. If you wish, you can hang the workpiece in the kitchen for a couple of hours.
From different fillet pieces of chicken, a monolithic rectangular basturma was obtained, layered with fragrant spices. Thinly cut plates do not fall apart and allow light to pass through.
Try it, bon appetit!
Ingredients:
- a) chicken fillet - 3 carcasses of equal size,
- b) salt - 1000 g,
- c) garlic - 4 cloves,
- d) a mixture of Caucasian seasonings - 1 tbsp. spoon.
In the future you will still need 1 tbsp. a spoonful of paprika.
Step-by-step recipe for making chicken basturma
The preparation is long (up to 16 days), but not tedious:
1. Cut all 3 fillets lengthwise, not reaching the edge.
2. Lay them out like a book.
3. Sprinkle 2 carcasses with seasoning on one side.
4. Squeeze the garlic onto them.
5. Smear it over the entire surface.
6. Place a clean carcass on the fillet greased with spices.
7. Cover it with a coated piece so that the clean side is at the top.
8. Sprinkle the bottom of a suitable-sized container with salt. Place all the assembled fillets carefully.
9. Cover all exposed areas with a good layer of salt. Close the container and place in the refrigerator.
10. After 2 days, rinse the fillet with running water.Dry it with a towel.
11. Line a rectangular mold, in which this basturma is difficult to fit, with a cotton napkin with hanging edges. Place the salted meat there.
12. Cover with the free ends of the napkin and place a rectangular board.
13. Place pressure on top (the heavier, the better). Place the entire structure in the refrigerator.
14. After 12 hours, pull out the basturma - it will already take the desired shape.
15. Sprinkle it with paprika and wrap it tightly in gauze.
16. Tie the bundle tightly with twine.
17. Hang the basturma in the refrigerator and be patient.
18. Only after 14-16 days unpack the meat.
19. After making an incision, check the degree of drying of the basturma. If you wish, you can hang the workpiece in the kitchen for a couple of hours.
From different fillet pieces of chicken, a monolithic rectangular basturma was obtained, layered with fragrant spices. Thinly cut plates do not fall apart and allow light to pass through.
Try it, bon appetit!
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