Chicken breast basturma homemade

4 servings
6 days

How to make basturma from chicken breast homemade? Prepare all indicated ingredients. I made basturma from half the ingredients. Take any spices, focus on your taste. I took a mix of chicken and turkey spices.

Wash the chicken fillet well in running water, remove excess fat, films, veins and dry with a paper towel. Pour a spoon of salt into the bottom of the container in which the breast will be salted, lay the fillet, top with the remaining salt. Put the breast in the fridge for 12 hours.

After the specified time, remove the container with the breast. Rinse the breast under running cold water and dry again with a paper towel.

Next, sprinkle dry spices on all sides of the meat. It is necessary to add spices so that the whole breast is in spices.

Take clean gauze, roll in two layers, twist the breast tightly. Tie with threads. You can first remove the meat for 12 hours in the refrigerator, and then hang it to slow down in a well-ventilated room with a low temperature for 2-5 days. But I immediately hung the basturm on an uninsulated balcony. These days the temperature outside was low and on the balcony it was cool (no higher than 10 grams). Be sure to make sure that the meat does not get direct sunlight.

Dried chicken breast can be tasted as early as day 2. Mine waited in the wings for five days. Basturma from chicken breast at home is beautiful as a cut for breakfast or a snack for beer and wine. Store in the fridge. Enjoy your meal!