Basturma is a highly seasoned, air-dried cured meat that originated in the Middle East and is popular in various forms across the region. While traditionally made with beef, this recipe will guide you in making a delicious version with pork loin.
Traditionally, basturma is made using beef, and 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 drying and curing. Here’s a bit more about these cuts:
Beef Tenderloin: This very tender and lean cut from the loin is often considered a premium choice. It's great for basturma because it cures well without becoming tough.
Eye of Round: A lean and less expensive cut from the hindquarters of the cow. Its cylindrical shape makes it perfect for the traditional method of hanging the meat to dry.
Both cuts work well for basturma as they dry and cure evenly, and their leanness ensures a longer shelf life without the fat turning rancid during the drying process.
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Ingredients
For the Curing Mix:
- 1 kg pork loin
- 100 g coarse sea salt
- 1 tsp sugar
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 3 cloves garlic, minced
For the Spice Coating (Chaman):
- 30 g paprika
- 15 g ground mustard powder (substitute for fenugreek powder)
- 10 g cayenne pepper (adjust to taste)
- 5 g ground black pepper
- 5 g ground cumin
- 4.5 grams of garlic powder
- 100 ml water (to create a thick paste)
NOTE: Normally, fenugreek powder is used - I'm not too fond of the bitter taste
Refrigerate 2-3 months
Freeze 6 months
When storing basturma after cutting, it’s generally better to use greaseproof paper (also known as parchment paper) rather than silicone-coated paper for a couple of reasons:
Breathability: Greaseproof paper allows the basturma to breathe slightly, which helps maintain the dry texture while preventing excess moisture buildup. This is important for cured meats to avoid spoilage.
Non-reactive: Greaseproof paper is non-reactive and won’t impart any flavour to the meat, keeping the basturma’s spices and flavours intact.
Silicone-coated paper, while non-stick, tends to seal in moisture more, which might slightly affect the texture of the basturma. It’s generally better for baking than long-term storage of cured meats.
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30 сен 2024
