Ham

Salted smoked hams are well preserved for a long time and although they are tasty, the meat turns out to be quite tough. Not everyone is happy with this. The way out of this situation was simply cooking smoked meat. Boiled hams turn out to be very tender because when the water boils, most of the salt is washed out of them, and the meat itself becomes softer.

Let's prepare a chic meat delicacy at home - beef basturma. Basturma is an exquisite delicacy of Turkish, Armenian, Azerbaijani, and Central Asian cuisines. In fact, this is the name for dried beef tenderloin, and it is also the name for marinated kebab, which is also made from beef. It is important to distinguish it from pastrami. In our case, there is no smoking process.

Homemade Jambon ham is a flavorful ham, salted and smoked according to a special recipe. Gourmets who love meat dishes consider it one of the best delicacies. Delicious meat prepared in this way will decorate any table, both on holidays and on weekdays.

Cooking hams is one of the popular types of preservation, which not only helps protect raw meat from spoilage and parasites, but also produces a delicious product that you can proudly treat to any guest.

Salting meat and lard at home has long been the most common way of preparing them. This method has not been forgotten even now. To prepare delicious salted pork ham at home, use fresh, lean pork.

This recipe for preparing salted pork meat for future use is usually used at the end of winter. Baked ham becomes more juicy and good when salted ham is no longer so juicy and tasty.

Preparing homemade pork basturma will take a lot of time - about two months, but as a result you will get a unique meat product that resembles a delicious balyk.Ideally, it is made from beef, but our original recipe for dry salting calls for a different meat - pork.