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 storebought 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 35 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 24 weeks. To a cool place.
I dried for 2 weeks. If you dry it longer, the basturma will be drier.
Insanely delicious Basturma !.
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Have a nice day and a good mood !.

#Meat dishes #Basturma