10:44, 23 Jun 2024, author: Ermakova M.

Elk Basturma

Name: Elk Basturma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Elk meat - 0.5 kg; Dried garlic - 1 tbsp; Salt - 0.5 pack; Ground paprika - 2 tbsp; Turmeric - 1 tsp; Cayenne pepper - 0.5 tsp

Elk meat basturma is a colorful and incredibly aromatic snack for beer, a glass of vodka, or as an ingredient for making sandwiches.

Photo source: https://ru.123rf.com/profile_artemidovna

Elk basturma is a colorful, incredibly salty and spicy dish that every man will definitely want to try after buying a couple of bottles of beer! The color of the slices of the prepared dish is burgundy - darker than that of beef basturma. In our area, such meat is not found, so I had to ask a friend to bring it from a large city, fortunately it was sold chilled. By the way, if there are films and veins inside the meat - do not remove them, the basturma cut will turn out gorgeous!

The spices presented in the ingredients are basic, so you can add or reduce their quantity at any time. Remember that small pieces of meat are salted faster, so for 0.5 kg of elk meat 1.5 days of salting is enough, and for 1 kg - 2.5-3 days.

Elk Basturma

Кухня: European, закуска, калории: 114, время приготовления: 00:40

Ингредиенты

Elk meat - 0.5 kg

Dried garlic - 1 tbsp

Salt - 0.5 pack

Ground paprika - 2 tbsp

Turmeric - 1 tsp

Cayenne pepper - 0.5 tsp

Рецепт

1. Choose a deep container. Rinse the elk in water and dry it. Pour 0.25 kg of salt into the bottom of the container and level it. Place the meat on it and sprinkle with the remaining salt.

2. Level the salt layer well so that it covers both the top and sides of the elk. Place the container in the refrigerator for 1.5 days.

3. Turn the meat over every day and drain the liquid - about 50-60 ml will be released.

4. When the salting time is over, rinse the salted elk in water and dry it with napkins. At this stage, I recommend trying a piece of meat to taste so that it is not too salty. If so, keep the elk in cold water for 3 hours and dry it again.

5. Grind all the prepared spices, except for salt, in a coffee grinder.

6. Rub the resulting seasoning on all sides of the basturma, even on the sides. Then pierce the edges of the meat with a wire or a needle with a thick thread, culinary twine and hang it in a dry, ventilated place. My basturma was dried in the hood for 2 days, but I have a strong blow of technology. In general, the meat can dry from 2 to 8 days - taste it every day. As soon as you like it - wrap the basturma in gauze and store in the refrigerator.

7. The shelf life of elk basturma is up to 2 months.

8. Enjoy!!!