BASTURMA dried meat at home. Easy recipe dried meat # 34

Don't know how to make basturma at home? I offer a very tasty jerky recipe. I have filet basturma, but you can make it from any piece of meat. This is a simple homemade dry recipe. A simple and tasty dry recipe. Dried meat is the best snack for beer, as well as an excellent decoration for a festive table. Watch the Video How to Cook Dried Meat Easy Recipe. Make dried meat yourself.
Just do not forget - the main thing is to cook with love!
Recipe for dried meat:
1 kg of fillet meat
Mix 50 g of pepper, 50 g of sugar
100 grams of salt
Dip the meat well in seasonings
Put something heavy and let it rest for 3 days
Mix 50 grams of cold boiled water, 200 grams of garlic, 1 teaspoon of chili, 2 tablespoons of ketchup
Add the garlic mixture to the meat
Let stand for 3 days
Remove the meat from the brine and roll it out in hop-suneli spices
Hang up to dry for 1 week
Good Appetite!
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#recipe #dry_meat #asmr #jerky #basturma #viele_Rezepte

[@fko3143]

This is the first to run out on the tapas dish. Crusty baguette, olive oil, garlic, salt and these delicious slices yes!

[@anoloc0]

I made this recipe and my house became a palace for insects and flys. Thsts good because now I have tones of insects to eat. 10/10

[@userthe7622]

😂😂😂

[@neutronshiva2498]

Eat ze bugz!

[@qentin731]

I bet you left it on kitchen table for 3 days not in cold place xD

[@katharinahoth2925]

😂😂😂

[@danig6016]

Jajajajaja

[@hitafjohnes6030]

Mir läuft das Wasser aus dem Mund 🤤 sieht meeeega lecker aus 👌

[@roderixdekaper]

Can you tell us in what kind of temperature you keep the meat? When you wait the three days and where you hang it later on.

[@RespectS.14]

Igen, erre én is kiváncsi lennék!😊

[@naimdzaferovic4171]

Ne odgovaraju vam jer ni oni ne znaju na kojoj trmperaturi

[@pimbeijk2256]

Looks like room temperature🤢

[@mati804]

I think something like 5*C - 10*C.

[@ankhkk118]

Best to keep it dry daark, roomtemperature. Dont forget he dries 3 times. The last hanging dry u can make under the same conditions but longer. And u shoud use a room or place with no smell. It can happen the the salt gets the smell of the room.

[@galynagalyna6153]

Я Ваша поклонница!!! Мне нравятся все Ваши видео!!!

[@vieleRezepte]

Благодарю, Галина, за тёплые слова!!!!!💐👨‍🍳😀

[@ОльгаЛагуткина-р5ф]

Видео очень красивая руки золотые увас Оля такое нелюбит

[@favrejoel94]

Good... 😋 Here we call this "motzetta" 🤤

[@m.s.9786]

Ich liebe Basturma!

[@simonsimpson524]

Looks amazing. Doesnt it go bad? (Wird es nicht schlecht?)

[@Rocknjonnie]

No. Salt cures it Just like bacon

[@Noname7523]

Ouhlala ça à l'air délicieux !!!!😍😍👍👌

[@cintiacorinaandreoza1938]

I misssed my best friend in Swisstzeland. He liked a Lot to bit snack one.❤😊

[@cromaxcromagnon3573]

Bascht sturma, ein Rezept wie aus dem Fell meiner Mutter ❤

[@captainunderpants936]

In my country south africa we cal it biltong and we luv it

[@morrismonet3554]

Biltong is much easier to make and uses much less ingredients.

[@FUFUCarnagerap]

its another receipe...I have made dry meat from 21 countries, there are so much differences but they are all amazing^^

[@MarioHuberman]

Muy rico sé vé,lo voy a hacer pronto 😋

[@browncarton]

Боги, мне вкус и запах этого божественного мяса передается прямо через экран 😍

[@ingam4523]

Armenian basturma 👍👌🏻

[@andreiasoares5015]

Show. I'm going to buy it soon!!

[@christmasham4312]

Garlic masher is the greatest invention ever made

[@SaschaHaerter]

.

[@dtyfffygcfddf]

Можно ножом раздавить. Да чем угодно

[@biodro3344]

Sehr leckere Masturbia😂

[@kumrijegreku3488]

Svaka. Čast. Probaću. Da. Napravim. 👍👍👍😋😋🇷🇸🇷🇸

[@leemiah3583]

Looks amazing I'm going to try this

[@Maxi12223]

Geht das auch mit schwein?

[@sergionardozza7198]

En la heladera se deja reposar o en ña intemperie?

[@santboiboi375]

La primera fase se usa el frigorífico? Receta mejor en invierno o verano ? Que tipo de carne ? Gracias , excelente resultado!!

[@markspc1]

Es muy vago, no dice que carne es, pero yo creo que es lomo de cerdo.

[@santboiboi375]

@@markspc1 posiblemente puede ser lomo de cerdo , pero por la forma podría ser dos solomillos , Lo que no me cuadra es que no habiendo prensado la carne , las lonchas que corta al final parecen demasiado anchas?? El tema de la panceta ya lo domino bastante bien , pero mejor en invierno !! Gracias por comentar 👌🍺🍺

[@santboiboi375]

@@Levieuxde1837 gracias 🇪🇦🥇

[@highlandnationalist]

Wygląda bardzo apetycznie 👍

[@Gost-n8x]

Bosnische trocken fleich No.1 in Welt 🌍!

[@bloodzelon351]

Salut quand tu dits reposer 3 jour c au frigo ou hors frigo ?

[@sefabaser]

Damn it looks good.

[@alenaondri]

Ďakujem za úžasný recept Slovensko

[@milanpauka4646]

Milà Alena, nedávaj tam chmeľ, ,,chmeli suneli,, je zmes korenia z byliniek a neobsahuje žiaden chmeľ. Asi by to bolo horké.

[@x.x.y.9495]

Habe es ausprobiert. Es hängt nun 4 Wochen. Heute mal eins angeschnitten. Seeeeehr scharf durch den Pfeffer, und salzig. Lässt sich das vermeiden? Die Marinade ist auch nicht staubtrocken. Ansonsten Konsistenz und aussehen wie im Video. Vg

[@cuchis1566]

Das ist gut, me suscribo

[@Kagamunde]

Have you ever put butter on a pop tart? It taste so friggin good!

[@AregGhazaryan]

Nice Armenian recipe

[@zauberflote-circusclown9344]

Den Griechen sei wieder mal dank!!

[@jacooosthuizen3593]

Nothing beats our South African Biltong :D.

[@danielvanr.8681]

Ek stem saam! 😎

[@QGoblin]

Best profile picture ever!​@@danielvanr.8681

[@pieter5004]

Can confirm

[@davidallcock6316]

I'm south African... love biltong but dont be so shallow dudes...Ive had some awesome salami and chorizo....and some great German sausages..I love boerwors but I think the Germans will kick your asses when it comes to sausages... should we talk about beer now?...lol

[@jacooosthuizen3593]

@@davidallcock6316 hehe take the beer win but damn we have alot of nice beers too! Best yet KWV brandy is my choice! :P

[@TimothyHerrera-nt2xb]

Love this

[@mjt106]

Excellent 👌

[@evgeny5972]

это наверное ОЧЕНЬ ВКУСНО под нормальное пивко🍻

[@Sustainashave]

Hello, I'd like to try this, one question though I'm cutting out sugar where I can, if I leave the sugar out will it affect the curing? Great content and a big thanks from me.

[@revolucionanimallml5773]

the sugar is for the process but the final meat have almost nothing sugar...

[@marcospalma8303]

Que tipo de carne es mejor?

[@magdamagduta167]

Yummy ❤❤❤

[@danielschauffer8216]

Looks like Biltong to me!

[@TestujeProduktyZeŚwiata]

woooooow great! i bought it ready from armenian kitchen or something like that.

[@silentbullet2023]

A pastırma slice should be as thin as a carpaccio. The mastery is in the slicing. It's the make or break point.

[@Meinart1]

Das 3 Tage stehen lassen und 1 Woche zum Trocknen gibt es da Temperatur und Luftfeuchtigkeits begrenzung die man nicht über oder unterschreiten sollte?

[@arnulfbaldwin2550]

3 Tage im Kühlschrank, trocknen bei 20-24°

[@apfelsafteiswuerfel1]

Hauptsache man verkackt es mit den 50g kalt gekochten Wasser nicht.

[@doludeli]

... wow!

[@flofer9610]

Bien 👍

[@neonos6424]

Hat er aus Trockenfleisch eine Gitarre gemacht? 😮

[@Ifyouarehurtnointentwasapplied]

So just hanging it from the ceiling fan 😂😂😂

[@AdelAbuAlaa]

I just love Bustrama and can't have enough of it.

[@akpgitsinartik]

It's called basturma

[@jaceksebastiang1]

Haram Habibi, only for Europeians, and withe man, snack to beer, not for follower of Allah

[@anxiousbear6840]

@@akpgitsinartik Depends on wher you are from in my country we call it Pastarma

[@Baruch2109]

@@anxiousbear6840 no this specific thing is called basturma , thou it's not how it made ...

[@Baruch2109]

@@anxiousbear6840 no this specific thing is called basturma , thou it's not how it made ...

[@3choblast3r4]

Basturma / Pastirma is where the word Pastrami likely comes from. It's Turkish and means pressed. (Because the meat is pressed)

[@paulkishfy8528]

Ahdeed ❤sito made for me too

[@aleksejsergeew7519]

Ist rinderfleisch? Es ist irgendwie so hell uns dünn Sieht wie schwein ?

[@haroonbenghiti4678]

شكرا جزيلا على هذة الوصفة.

[@Thon2024]

Carne seca que eu conheço é só sal e sol quente.

[@andrikurniawan6459]

Meat Allahumma sholli wa sallim wa baarik ala Sayyidina Muhammadin wa'ala ali Sayyidina Muhammadin fil awwalin wal aakhirin wa fil mala'il a'laa ilaa Yaumiddin

[@leonhinz-jv7kh]

Wenn es stehen gelassen wird dann ungekühlt oder ab in den Kühlschrank?

[@bastobasto3913]

Das frag ich mich auch

[@LuisEnriqueBetancourtRod-vy3kh]

Dos preguntas: 1) Se deja reposando fuera de la nevera o dentro de nevera. 2) exactamente cuáles fueron las especies que colocaron al final ???

[@ldwisebnoka4566]

Das würde ich auch gerne wissen, weil es in Asien sehr heiß ist.

[@firbs4051]

@@ldwisebnoka4566 I dont speak warloser, sorry

[@wtfisthiscrap]

@@firbs4051 You mean the Vietnam war? Or the war on terror, in which the terror won?

[@Dreagostini]

@@firbs4051 Don't cut yurself on that edge.

[@balagermengistie6612]

But it lasts long.from 🇪🇹

[@alcayone]

…gut gemacht, danke. Werde das nachmachen

[@robertpfeiffer]

Und wie ist es geworden?

[@thepatriotsrage661]

Basically a version of Biltong, except Biltong doesn't use sugar, but vinegar instead.

[@SadiqRzayev-s8e]

Basturma 🇦🇿🇹🇷

[@brianrosenthalbudack]

Can you do this with Salmon?

[@alexandresilva8359]

Carne suína?

[@cukabakso3818]

Is this do able in the humid tropic region?

[@НатуральныеПродукты-о7т]

Полезное видео! 👍

[@cesaranavarreteh9720]

Could it be made sugar free?

[@cactus9362]

ISSO COM UMA CERVA!

[@hendrikventer4182]

That will be called "Biltong" in South African. And it's beautiful, perfectly done...👌👌👌👌

[@frikkiesmit327]

Netso

[@gerra0112]

Nee..

[@GunGuy258]

So do you eat it fresh cut like that?

[@WetbackNoSetback]

I would try to make this but we dont got kilograms around here

[@se-qh8cq]

Basturma das Original! Schmeckt besser als das türkische Pastirma.

[@wanlan7852]

Och jungchen wenn ihr was auf sie beine stellen könnt sind das lügen und hinterhältigkeit , darum bleibt ihr auch immer in eurer OPFER rolle das passt zu euch . 😂

[@whiteafrican5895]

Eat south African biltong best dried meat in the word😊

[@hanavesela5884]

Hi, is it possible to use this recipe without garlic?

[@gulsumn-gu8ym]

Где сушить? В какой температуре?

[@jindrichhonig]

What kind of meat? Thank you

[@ginco_umbrella]

appreciate friend!!

[@jjgc9603]

in South Africa it is called biltong.

[@festivetosho7376]

Is the sugar necessary?

[@fredaves268]

When proposing a recipe for dried meat, the important thing is to provide ALL the parameters to allow the recipe to be reproduced perfectly. In addition to wasting food if it is not perfectly executed, there is also the risk of food poisoning. It would therefore be good to give the indications of temperature, humidity, light, use of insect nets and especially which animal the meat belongs to. It is somewhat your responsibility after all.

[@slonhome]

Мумия тоже по идее бастурма.

[@encarnaciondiaz-calerolope1196]

Qué son las especias sumili?

[@MrZooM101]

What kind of meat? Pork or beef? Thanks for the answer

[@arnulfbaldwin2550]

beef

[@aleksblaze88]

you can do both

[@Dima-xy7zp]

Soll man das im Kühlschrank stehen lassen?

[@eposnico]

Only for beef?

[@aleksblaze88]

that doesnt look like beef to me, more like pork. but yes - you can do it with pork also

[@PeacefulKitchen-]

Is it edible?

[@im-dude]

How salty is the final meat?

[@69メRAIDEN]

Probably the closest you can get to South African Biltong

[@venus606]

Very interesting Thanks

[@vieleRezepte]

🤝Thank you so much!!!👨‍🍳😉😀 Don't miss new videos😉

[@gustavobarbosa9799]

Don't know why, but I got this urge to play Kingdom Come Deliverance while watching this.

[@SergeantAlcohol]

=D =D i feel you!

[@akps6844]

Faut-il laisser reposer trois jours au réfrigérateur ou à l’air libre c’est la seule question que je me pose sur la vidéo car je pense avoir bien compris le principe 😊

[@cours458]

meme question

[@claudinechemin7108]

Oui moi aussi je voudrais bien savoir

[@nanabanana65]

Дуже хороший рецепт. Дякую

[@Myiamoto]

Bastirma et, war der ursprüngliche Name. Erzeugt von dem Turkvolk,heutige Türken. Ja, Osmanisches Reich. Aber das früher genannte Turkvolk hat's erfunden. 😊

[@michaeljohnson2841]

What type of meat is this beef? What is the cut...its too small for a beef fillet? Many thanks

[@oldshawbones]

Hang up to dry where? In my kitchen or does it need to be in a refrigerator?

[@czester9991]

Somewere warm enough to dry, duh...

[@oldshawbones]

@czester9991 nope

[@angelmedina4439]

keep it easy.. just dry it with salt and then uso maggie. lol

[@OmerFaruk-zv3rb]

its name is pastırma it is a traditional Turkish food usually made in Kayseri. But of course it is not done this way.

[@Adlore]

jerky is not from any one country. Egypt was the first to do it according to archaology but basically everybody else also figured it out

[@OmerFaruk-zv3rb]

@@Adlore of course, I wanted to indicate the version of this in our country and give information.

[@trullex215]

@@OmerFaruk-zv3rb its calles pastrma and its from the balknas not erdogan land

[@m.schafer420]

@@trullex215 Ever thought that this is related to the fact that the Turks advanced into the Balkans and not the Balkan slaves into Turkey?

[@peterlazos1978]

Mongolians copied every item and they called it theirs. No culture whatever.@@m.schafer420

[@richardjesse8288]

Whats a fillet meat? And what herbs and spices were used for the last step please

[@Dongamelo]

You should not use a filet for this lol, it must should be not fat and not sinewy. Use Undercut, cheap but good meat

[@dubhead_dena]

Last step herbs are called „cameli-suneli”. Use beef tenderloin

[@CampingKochenWohnwagen]

Ein sehr interessantes Video. 🙏 Mir gefällt, wie du alles von den Produkten verwendest. 🥒🍆🥬 Ich muss sagen, ich bewundere die Art und Weise, wie Sie die Zutaten so mühelos vorbereiten. Das Einzige, ich fürchte um deine Finger, 🔪wenn du ein so großes Messer verwendest. Kochende Grüsse aus der Schweiz

[@gerterasmus2810]

Salt pepper vinegar brown sugar no insects we make that in south africa for 400years

[@fredfloyd68]

Brilliant!