Homemade pork basturma - making homemade basturma is an unusual recipe.

For basturma, only that part of the pork carcass, which is called the ham, is suitable.

Buy a fresh piece of meat and cut it into fairly thin slices (up to 3 cm). Cut to give the meat plates an elongated rectangular shape. To do this, simply trim off any excess meat that you can use in other dishes.

Rub the finished identical plates with a mixture of sugar and saltpeter - take 5 and 2.5 grams, respectively, for each kilogram of meat.

After the sugar-saltpetre mixture, treat the meat with salt - you will need 65 grams of it for the same kilogram of meat.

Place the pieces of meat prepared in this way into a rectangular container and leave to infuse and soak for 21 days.

After 3 weeks, pour the marinated meat with cold water and soak it for 48-72 hours. After soaking, the meat should become very elastic and pliable. If it becomes like this, then it’s time to take it out and dry it.

Thread the layers of meat onto twine and hang the finished homemade basturma in a fairly cool, ventilated place.During drying, make sure that the pieces of meat do not lose their shape - if necessary, press it a little between two cutting boards.

Preparing homemade basturma will allow the housewife to be fully prepared when unexpected guests arrive at the house. To serve, basturma is cut into thin pieces and served as a meat snack. Many people like to enjoy it as a snack for beer.

See also video: How to make basturma at home? Simple and easy recipe!