Basturma at home. Homemade basturma Basturma cooking recipes

Meat has been present in the human diet since ancient times, being one of its main components. In order to preserve meat in conditions when there was no trace of refrigerators, cooks tried their best: smoked, dried, marinated in spices, dried - in a word, experimented. And - a funny curiosity! - as a result, it is meat products prepared “the old fashioned way” that today have gained a reputation as the main delicacies that can become a decoration for any holiday table.

One of these delicacies is basturma. Dried beef tenderloin, seasoned with aromatic spices, is famous for its piquant taste and unique aroma.

Historical reference

The historical homeland of basturma is considered to be the states located on the territory of the former Ottoman Empire. This name is first mentioned in manuscripts dating back to 95 BC.

There are several versions about how this dish appeared. The first of them is the simplest. It says that the court cooks of the Armenian king Tigran Mets (Tigran the Great) were the first to prepare basturma. The king, whose reign was marked by numerous military campaigns and campaigns, instructed the cooks to come up with a way that would help preserve meat for a long time, since the soldiers needed something to eat, and they could not always count on a successful hunt. As a result, a method was invented for drying meat, previously rubbed with a mixture of spices.

The second theory says that during a military clash that occurred in one of the campaigns, the bags in which the meat was transported were torn, and the spices in the container lying nearby were spilled into the “strategic reserve.” The warriors did not dare to throw away the meat; they simply cleaned it of salt and seasonings to the best of their ability and put it in saddle bags. As a result, some time later it was discovered that the meat was edible.

The third version seems the most exotic, but also extremely unappetizing. However, historians are inclined to believe that it is she who is closest to the truth. So, it says that the word “basturma” comes from the Turkic word “basdirma” - compressed. According to this theory, during their campaigns, Genghis Khan’s warriors, in order not to carry huge convoys with provisions, carried horse meat with them, cutting it into pieces and tying it directly under the horse’s saddle. As a result, the meat became saturated with horse sweat containing salt, and under the influence of the rider’s weight, excess liquid came out of it. The result was a very strange dish, the main advantage of which was its long shelf life.

Merchants also adopted this method of transporting meat. In the Middle Ages, dried meat became the basis of the diet of sailors. Of course, they prepared it in a way that was more acceptable from a modern point of view - rolled it in salt and spices, placed it under a press, and then dried it.

Cooking technology

Classic basturma is prepared exclusively from, although there are varieties of this dish made from,. Only meat from young animals is used. Tenderloin, fillet, and rump are suitable for preparing beef basturma.

The first stage of preparing basturma is cutting the meat into long and thin plates, the thickness of which should not exceed three centimeters. These plates, having previously been rubbed on all sides with salt (usually coarse salt is used), are placed in a wooden container, also on a layer of salt. A few days later, the meat begins to release juice, after which it must be kept in this brine for another three weeks.

After this, you should soak the meat in a running water for several days. As a result, it becomes softer, and excess salt disappears. However, for now this product is corned beef, not basturma. To turn the meat into a delicacy, it should be rubbed with spices. Most often, a mixture is prepared from blue fenugreek, crushed, red and suneli hops and other seasonings. The result is a mixture with a consistency reminiscent of liquid dough, which is used to coat the pieces of meat. After this, each of the pieces, tied with twine, is hung in a place protected from direct sunlight with good air circulation. The basturma will have to spend two to three weeks in this state.

How to choose a quality delicacy

High-quality basturma, prepared in strict accordance with all the rules, is an incredibly tasty delicacy, but at the same time very expensive. To make the production process less expensive, many unscrupulous manufacturers are trying to save money. Most often, they use low quality ingredients for this purpose.

To ensure that the purchased product does not disappoint you, you should approach the choice of delicacy responsibly, taking into account several important rules:

Buy basturma exclusively from trusted sellers. Carefully inspect the vacuum packaging - there should be no punctures, cuts or scratches.
Study the composition. Ideally, only three types of ingredients should be present there: spices, salt and beef. If the list contains flavors, dyes, flavor enhancers and other dubious substances, then it is better to refuse to purchase such dried beef.
Inspect the color of the basturma. The meat should not have a bright red tint, since this color indicates the use of dyes. Properly prepared natural basturma should be red-brown, not too bright. There should be no colored inclusions on the cut.
The consistency of high-quality basturma is elastic. The meat springs back slightly when pressed. If, after you press on the meat, a hole forms in it, it is better to refuse the purchase.
The spice coating “sits” on high-quality beef jerky like a glove - it does not crumble or fall off in pieces.
The fresh product has a characteristic spicy odor. If you feel some mustiness, it means that the cooking technology and storage rules were violated.

How to store it correctly

Basturma is a product that is extremely finicky to store. It does not tolerate high temperatures, and therefore it must be stored exclusively in a cool place. At the same time, this delicacy cannot be placed in the refrigerator either, because this will negatively affect its aroma and taste.

It is not recommended to store basturma in plastic containers or plastic bags. It is best to use a linen bag, and store it suspended, in a place with good air circulation.

If you still have to put the basturma in the refrigerator, then you should first wrap it in cling film so that it does not absorb foreign odors. The meat should be consumed within the next few days.

Shelf life varies from two to six months. It depends on what kind of meat was used to prepare the delicacy, as well as on the amount of spices and salt.

Chemical composition, calorie content and beneficial properties

The energy value of basturma is quite low. 100 g of product contains a little more than 200 kcal. The nutrient composition is as follows: 19.3 g and 12.9 g. are missing.

Due to the fact that no heat treatment is used during the preparation of basturma, this delicacy retains almost all the substances present in the original product. These are, first of all, ensuring the normal functioning of the nervous system, increasing stress resistance, helping to maintain an acceptable level of blood sugar and being responsible for the functioning of the digestive system. Basturma also contains antioxidant properties that slow down the aging process and help increase the body's resistance.

Beef basturma, due to its high content in this meat, should be present in the diet of people who have been diagnosed with iron deficiency anemia. The presence of animal proteins in this product helps overcome chronic fatigue and makes it easier to endure physical and intellectual stress.

The spices present in basturma have antibacterial and anti-inflammatory effects.

Use in cooking

Basturma is a completely “self-sufficient” product that can be consumed in its “natural” form. It is usually served, like other meat delicacies, in chopped form. Ideally, the basturma slices should be very thin, in fact, the same as not too thick cardboard. As a complement to this delicacy, hot and sweet and sour sauces, herbs, as well as a side dish of cabbage or other vegetables are served.

Basturma also goes well with pasta, mushrooms, and low-alcohol drinks.

Seasoned beef jerky is often used to make hamburgers, salads and sandwiches. In addition, it can act as a filling for pork medallions.

Cooking homemade beef basturma

As noted above, due to the high cost of basturma, many manufacturers are trying to save money on the production process in one way or another, as a result of which the quality of the product inevitably suffers. Therefore, if you have the desire and a certain skill, it is better to prepare this delicacy yourself.

For this you will need the following ingredients: one and a half kilograms of beef, a pack of salt, 0.5 cups of chaman, three tablespoons of ground paprika, the same amount of ground cumin, the same amount of coriander and Georgian adjika, as well as 1.5-2 cups of boiled room water temperature.

Divide the meat into three equal pieces, each weighing about 500 g. Pour some of the salt into the bottom of the pan, place the meat on top and cover with the remaining salt. After this, put the meat in the refrigerator, where it will spend three days. Don't forget to drain off any juices and turn the meat once or twice a day.

When the meat is properly salted, it should be rinsed under running water and dried using a kitchen towel. If it is important for you that the meat is not salted, after washing it, leave it in cool water for three hours, changing it every 60 minutes.

At the next stage, the meat must be placed under a press. Wrap each piece in cotton cloth, then place a weight on it and take the meat out to the balcony or put it in the refrigerator. After two hours, check the fabric and if it is wet, replace it with a new one. This is necessary to remove excess moisture. You can use a five-liter bottle of water as a press.

The meat will spend a day under pressure. After this, make a hole on top of each piece, thread a wire or plastic tie through it and hang the meat to dry. To do this, place it at room temperature in a place with good air circulation, but protected from sunlight. The meat will take three days to dry.

On the eve of completing this stage, prepare the spread. This should definitely be done in the evening so that the mixture swells properly overnight. Pour chaman and spices into the pan, and then start adding water little by little, stirring constantly. The chaman will gradually begin to thicken. You want the mixture to have a thick consistency. After this, add adjika, stir and add water. To make the mixture more uniform in texture, you can pass it through a blender.

Spread the meat with spices, making sure that the layer is absolutely even. After that, hang it up to dry again. When the surface is dry, apply a second layer of chaman. If you notice cracks on the surface, lightly wet your hands and rub them with your fingers.

Once coated, the meat will need to dry for three to five days, depending on the thickness of the piece and the temperature in the room. After three days, check the basturma for readiness by lightly squeezing it with your fingers. In terms of elasticity, it should resemble dry-cured sausage.

Remove the finished basturma from the dryer and wrap it tightly in cling film, then put it in the refrigerator for four days. After this, the delicacy can be considered ready to eat.

Cooking Armenian basturma

The “trick” of the Armenian basturma is that the meat is soaked in, and the spices are mixed with wine.

To prepare this delicacy you will need the following ingredients: a kilogram, a liter of dry red wine, 2-3 tablespoons of salt, two teaspoons each of ground red pepper, chaman and ground dry pomegranate seeds, 4-5 cloves of garlic, previously passed through a garlic clove. For coating you will need: 100 ml of dry red wine, two bags of suneli hops, 4-5 cloves of garlic, two teaspoons of ground dry pomegranate seeds, 3-4 teaspoons of salt.

Cut the meat into plates 5-6 centimeters thick. Pour salt into the wine, add chaman, ground red pepper and pomegranate seeds, as well as garlic. Place the meat in the marinade, press down with pressure and put it in the refrigerator for a week.

After seven days, remove the meat, let the liquid drain and place under a press for twelve hours, without putting it in the refrigerator.

Prepare the coating by mixing spices, salt and garlic in wine. The mixture should have the consistency of thick sour cream. Coat the meat with a layer half a millimeter thick and hang to dry. A day later, apply the second layer, and another day later - the third. After this, the meat will dry for about ten days.

Chicken basturma

To prepare chicken basturma you will need: a kilogram of chicken fillet, 200 g of salt, two tablespoons. For coating, prepare 5 cloves of garlic, two bags of khmeli-suneli and other spices to taste.

Clean the fillet from the veins and cut into a “book”. Mix salt and sugar and rub this mixture thoroughly into the fillet. Place the meat in a saucepan and put it in the refrigerator for a day. It should be turned over every three to four hours.

After a day, remove the meat and cover it with water for a couple of hours. After this, transfer to a wire rack, let the water drain and put under the press for two hours.

Dry with paper towels. Dilute the garlic and spices with water to the consistency of sour cream, coat the fillet, let it dry, wrap it in gauze and send it to dry in a cool place with good air circulation. The basturma will be ready in five to seven days.

Harm and contraindications

Despite its wonderful taste, you should add basturma to your diet with caution. The thing is that this product can provoke an individual intolerance reaction due to the spices present in its composition.

In addition, since the melting point of beef fat is higher than the temperature of the human body, a lot of bile is needed to break it down, as well as a special lipase. In this regard, in order for the delicacy to be properly absorbed, the pancreas, liver and gall bladder are forced to work in “emergency” mode. That is why people who suffer from diseases of the gastrointestinal tract should not get carried away with this delicacy.

It should also be taken into account that beef contains purine bases, which lead to the accumulation of uric acid in the body. This is fraught with impaired kidney function, as well as osteochondrosis and gout, not to mention pain and inflammation of the joints.

Due to its high salt content, jerky should be consumed with caution by people who have been diagnosed with hypertension and kidney disease, as well as a tendency to edema. To be on the safe side, children under twelve years of age should completely exclude basturma from the diet.

It is also worth mentioning several interesting facts related to this meat delicacy:

“Aerobatics” when cutting basturma are considered to be slices that are translucent, like flower petals.
It is believed that if basturma was prepared in strict accordance with the rules, for several days the sweat of the person who feasted on it acquires the smell of spices, which no deodorant can overcome.
Basturma has a “close relative” - sujuk. These are cured sausages made from ground beef or horse meat. Their distinguishing characteristic is their flat shape. Sujuk is dried in a draft, and then served, cut into slices two to three millimeters thick.

The history of its origin begins several centuries ago, during the era of the Ottoman Empire. Basturma is endless steppes, the measured clatter of hooves, the scorching sun. In other words, this is the food of real men, warriors and protectors. Cooking meat is not difficult, but it takes time and patience. Main stages: salting, aging in spices, pressing, final drying. When cut, the finished slices are distinguished by their uniform dark color, lack of moisture and dense structure.

The five most commonly used ingredients in recipes are:

The thinnest, transparent cuts are served cold as a separate appetizer, and also in combination with vegetables, herbs, bread, sauces, and low-alcohol drinks. An exquisite gourmet dish or a means of survival for nomads? It is impossible to answer this question unequivocally. In ancient times, dried horse meat became indispensable on long hikes. It kept well in the heat and saved us from hunger. Modern basturma recipes are very diverse in terms of preparation technology and composition of ingredients. Beef, pork, lamb and even chicken and fish are used as the base. Paprika, coriander, cumin, cumin, nutmeg and others were added to the spices. The meat delicacy has turned into a delicacy, the taste of which, once tasted, cannot be forgotten.

A term that different peoples of the Caucasus apply to completely different types of meat. In Azerbaijan, this is the name for raw meat pre-marinated with onions and spices before frying it into a shish kebab. In Armenia this is called... ... Culinary dictionary

basturma- pastrami Dictionary of Russian synonyms. basturma noun, number of synonyms: 4 tenderloin (14) dish... Synonym dictionary

Basturma- and. A dish of coarsely chopped pieces of meat, marinated with spices and then fried. Ephraim's explanatory dictionary. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language by Efremova

basturma- s, plural no, w. (... Dictionary of foreign words of the Russian language

basturma- s; and. [Turk. bastyrma]. In Central Asia and Transcaucasia: a dish of coarsely chopped pieces of meat, marinated with spices and then fried... encyclopedic Dictionary

basturma- the name of the female family... Spelling dictionary of Ukrainian language

basturma- basturm a, s... Russian spelling dictionary

basturma- (1 f) ... Spelling dictionary of the Russian language

Books

, P. N. Malitikov. On the pages of the book you will find the best recipes for oriental dishes. Traditional pilaf with lamb, tasty and healthy couscous, spicy basturma, hearty manti and samsa, rich shurpa,... Buy for 204 RUR
Cooking of the East. Dishes for every day and masterpieces for real gourmets, P. N. Malitikov. On the pages of the book you will find the best recipes for oriental dishes. Traditional pilaf with lamb, tasty and healthy couscous, spicy basturma, hearty manti and samsa, rich shurpa,…

A thin piece of jerky is a great snack to go with a glass of cold beer and more. Why buy ready-made if you can make it yourself? So, here’s a recipe for how to make homemade basturma.

Description of preparation:

For cooking you can use lamb, beef, venison, goat meat. The better the quality of the meat, the tastier the basturma you will get. Moreover, your health depends on freshness, because meat cannot be cooked. This delicacy has many names: for example, pastrami or pastirma.

Ingredients:

Lamb – 1.8 Kilograms
Salt - 1 glass
Paprika - 1/3 Cup
Fenugreek – 1/4 Cup
Cumin - 1 tbsp. spoon
Garlic – 1 piece
Water - 0.5-1 glasses

Number of servings: 15

Order from Utkonos, it’s profitable for beginners!

How to cook “Homemade basturma”

1
Wash the meat and trim as much fat as possible. Cut the meat in half lengthwise and rub salt thoroughly on all sides.

2
Place the meat in a sealed bag, remove the air and refrigerate for 5 days until the meat is firm.

3
After the required time, remove the meat and rinse it under running water, then soak in cold water for several hours.

4
Wrap the meat in gauze, folded in several layers, place it under a press, and put it back in the refrigerator for 2 days.

5
Remove the meat and wrap it in clean gauze, hang it in the refrigerator for 10-14 days at a temperature of about 10 degrees.

6
Place all the spices in a bowl, add cold water and stir until a thick paste forms.

7
Remove the meat and unfold the gauze, rub it well on all sides with the prepared paste, then hang it at a temperature of 15 degrees in a humid room for another 14 days.

8
After two weeks, remove the meat and cut it into thin slices, serve the appetizer with a glass of cold beer.

The recipe for making basturma is lengthy, but quite simple. A whole piece of meat, previously salted to remove excess moisture, is covered with a layer of an aromatic mixture of garlic, red and black pepper, and blue fenugreek (chamana), and then hung to dry. Served as sliced meat or placed on sandwiches.

On this page I have collected 3 recipes: beef basturma at home (recipe with step-by-step photographs), pork basturma and chicken basturma (chicken breast). You will also learn where and how to dry and where and how long to store basturma, and other details of preparing homemade basturma.

Beef basturma

Traditionally, basturma is made from beef. Take a large piece of beef tenderloin (or fillet), about 5 cm thick, and dry it for a long time, from 4 weeks or more, at a temperature of +8°C.

Meat can be salted either dry or by soaking in a salt solution. The first method is simpler and faster, since you do not need to keep the beef under pressure. Salt will do all the work - it is poured onto a piece of tenderloin and draws out all the moisture from it. For the first three days, the beef is dehydrated, then the piece is coated with spice paste and hung in a draft to dry. We will cook for about 4 weeks, that is, about a month (in winter you can speed up the process to 1 week if you dry it in an apartment near the window).

Total preparation time: 1 month
Cooking time: 15 minutes
Yield: 420 g

Ingredients

beef tenderloin – 800 g
coarse rock salt – approximately 2 kg
chaman (blue fenugreek, utskho-suneli) – 2 tsp.
ground sweet paprika – 2 tsp.
red pepper – 1 tsp.
black pepper – 1 tsp.
ground garlic – 1 tsp.
khmeli-suneli – 1 tsp.
dried dill – 1 tsp.
whole grain wheat or rye flour – 2 tsp.
water or dry red homemade wine – 50-70 ml
vegetable oil – 2 tsp.

Note. The required ingredient is chaman. It is used as a coating thickener and insect repellent.

How to cook beef basturma

Big photos Small photos

Red beef is best suited for basturma - it is mature meat, it has a rich taste and aroma. You shouldn't take veal. Ideally, buy a tenderloin; this cut is the most tender, with virtually no connective tissue and no fat. If you take not a tenderloin, but a beef fillet, then try to choose an even piece, with a minimum amount of tendons (all of them need to be trimmed).

As a rule, there is a whitish film on the surface of the tenderloin, which must be carefully removed with a sharp knife. For the basturma, I did not use the entire tenderloin, but only the middle part. I divided the meat into two pieces, each came out to about 400 grams, a total of 800 g. (You can take absolutely any amount of beef; I gave the weight for the convenience of calculating the spices that will be used for coating; they are enough for 1 kg of meat.) “Host” and the “head” of the tenderloin can also be dried if desired, the main thing is that the pieces are more or less the same thickness and weight for uniform salting. Cut the pieces so that their diameter is no more than 4 cm, otherwise the basturma will take a very long time to dry.

So, let's move on to the first stage - dehydration. Take a bowl or mold of a suitable size so that the meat can fit into it freely. Pour coarse table salt onto the bottom and level it with your hands - it should cover the bottom by 0.5 cm and lie in one even layer. Non-iodized salt is suitable, without any impurities or additives.

We place pieces of meat on a layer of salt - they should lie freely and evenly, without any bends or creases, otherwise during the dehydration process the meat will remain uneven, with bends.

Sprinkle generously with salt on top. There is no need to spare salt; it should cover the meat completely. Place on the refrigerator shelf for 1 day. After a day, the salt will absorb moisture from the meat and become wet to the touch. We remove it, just scrape it off the meat (no need to rinse it!) and add new salt. The procedure must be repeated 3 times (that is, within three days). Every day you need to change the salt with a new one to prevent the formation of brine, otherwise the meat may be over-salted.

After three days, we finally remove the beef from the salt. The pieces will become darker in color and harder to the touch as the salt draws out the moisture from them. Don’t be afraid that so much salt will go away, the meat won’t take on excess, it will be salted evenly and will absorb as much as it needs. The meat needs to be washed - rinse well before coating so that no large salt crystals remain. And be sure to dry it. I immediately thread it onto the ropes - they will serve as a suspension for us.

The second stage is coating the meat. First, prepare the spice mixture. Combine chaman, sweet ground paprika, red and black pepper, ground garlic, suneli hops and dried dill in a bowl. For viscosity, I add a little coarse flour (preferably rye) and sunflower oil, which makes the coating more elastic and prevents it from crumbling when drying. You can add another pinch of natural cherry or pomegranate dye for a more presentable look. Pour all the spices with boiled cold water or dry red homemade wine - you will need 50-70 ml, add gradually, stirring until smooth. You should get a creamy mixture. Let it brew for 1 hour. Please note that there is no need to add salt!

Coat the pieces on all sides. The layer should be generous, but do not overdo it too much, otherwise after a couple of weeks of drying our basturma it will simply fall off. We send it to the balcony for 1-2 days so that the top layer dries and some of the spices are absorbed into the beef.

Next you need to “swaddle” it in gauze or regular white cotton fabric. And leave the basturma to hang for 2-3 weeks, until it is completely ready. Then all that remains is to cut into thin, translucent slices and enjoy this delicious homemade delicacy.

Where and at what temperature should you dry basturma?

It should be dried in a well-ventilated and dark place, somewhere in a draft, the temperature should not exceed +10°. Make sure the room is dry, otherwise mold may appear.

In autumn and spring, as a rule, there are no problems with temperature conditions for drying meat. You can hang it on the balcony or outside under a canopy. In the summer, when it is very hot, you have to put it in the refrigerator for a day (with a “no frost” system, where there is constant convection).

In winter, there is no need to “swaddle” basturma, since there are no insects, but maintaining the optimal temperature is very problematic. What to do? If you have a glassed-in loggia and there is no severe frost outside, you can dry it there. Or try the express option for winter - 1 day in the cold and 7-8 days at room temperature no more than +18 degrees. Readiness is determined by touch - the basturma should harden (but there is no need to bring it to the state of “stone”), when pressed it should look like raw smoked sausage.

Pork basturma

Instead of beef, many people use pork to prepare basturma at home. As for the choice of meat, pork tenderloin or fillet is ideal. Be sure to cut off all the fat, otherwise it will harden and the basturma will turn out tough.

The cooking technique here will be different - in a salt solution (you can salt beef in the same way). The meat is first rubbed with salt and sugar, then left in the refrigerator for several days, put under a press and only then dried.

Ingredients

pork tenderloin – 1 kg
salt – 6 tbsp. l.
sugar – 7 tbsp. l.
water – 50 ml
chaman – 1 tbsp. l.
ground black pepper – 1 tsp.
red hot pepper – 1 tsp.
sweet ground paprika - 2 tbsp. l.
mustard seeds – 1 tsp.
dry garlic – 1 tsp.

Rub the pork tenderloin with salt and sugar. Cover the bowl with cling film and refrigerate for 3 days. During this time, the pork will be salted and release a lot of its own meat juice. Drain it, wipe the pieces dry and cover with gauze. We place a weight on top (to allow the liquid to drain, you can fit a grate underneath). We leave the structure for another 2 days in the refrigerator. During this time, it will become flatter and harder to the touch. Coat the pork with spice paste, swaddle it in gauze and dry it in a cool place in a draft for 2-3 weeks.

Chicken breast basturma

Chicken basturma, unlike beef and pork, cooks very quickly. You can expect full readiness after two days. It tastes unlike any other basturma and rather resembles dried fish.

Only breast is suitable for cooking - choose light pink meat, without foreign odors, with a shiny top film. First, you should prepare the marinade, soak the meat in it for 24 hours, then coat it with spice paste and dry it in a ventilated area for 2 days (you can dry it longer, up to 1 week, if you want the piece to be hard, like beef basturma).

Ingredients

chicken breast – 1 pc. large (600 g)
salt – 2 tbsp. l.
sugar – 1 tbsp. l.
ground sweet paprika - 1 tbsp. l.
hot pepper – 0.5 tsp.
ground coriander – 1 tsp.
Utskho-suneli – 1 tsp.
granulated garlic – 1 tsp.
cognac – 25 ml

We clean the fresh chicken breast from films and fat, wipe it dry with a towel, and cut it lengthwise into two parts. Sprinkle with salt and sugar. Place in the refrigerator for 12 hours. During this time, you need to turn the meat several times for more even salting. Then we take it out and rinse it to remove excess salt. Wipe and lubricate with cognac or vodka (to prevent the development of bacteria). Roll the fillets in a mixture of spices and garlic. Wrap it in a couple of layers of gauze, press it down with a weight and put it in the refrigerator for a day. Then you need to hang the chicken bastruma in a ventilated area for two days. If you prefer thicker meat, dry it for 6-7 days.

Where and how long should you store basturma?

The snack should be stored in a cool place with good ventilation. Ideally, it should remain hanging in a pantry or closet. In apartment conditions, there is only one option left - a refrigerator. Jerky doesn't like plastic bags, so it's best to store it in a linen bag.

In ideal conditions (cool temperature and ventilated room), the shelf life is from 2 months, but not more than six months.