• 1 kg pork loin or beef tenderloin
• 100 grams Kosher salt
• 50 ml cognac
• 5 tablespoons adzhika spice

Day 1:
• Spread the salt in a 9- by 13-inch roasting pan and place the meat on top. Coat all sides of the meat with salt and cognac.
• Cover and refrigerate for 12 hours.
• Turn the meat and return to the fridge for 24 hours.
Day 2 :
• Drain the meat and return to the fridge for the next 24 hours.
Day 3:
• Thoroughly dry the meat with paper towels, pressing down to remove as much moisture as possible.
• Spread the spices in the roasting pan and coat the meat.
• Wrap the meat in double layer of cheesecloth and tie with butchers twine.
• Hang the meat up by the string and allow it to air-dry for 5–10 days.

To serve, slice as thinly as possible against the grain with a sharp knife. Store the basturma wrapped tightly in plastic wrap in the refrigerator for up to 3 months.

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