BASTURMA from Pork Loin

[@thaisstone5192]

Back in the day, every household cured their own meats. Thank you for reminding us how easy this really is. Especially with the Northern Hemisphere fall and winter approaching.

[@BackyardChef]

Agreed they did indeed. Thank you. Best, Rik

[@aardvaarkisgood]

A veritable breath of fresh air after watching all those self-obsessed [so-called] chefs on TV. Good on you pal - keep it up And as for the Basturma, I must be just about the only viewer who's sampled this incredible dried meat. I grew up in Iran back in the late 1940s and my dad would buy this every Friday to be had as an evening snack, though if I remember right, the slices were so paper thin you could see daylight through them.

[@BackyardChef]

Your memory would be correct - that is the way to serve - unfortunately others and including me - I cannot cut thin enough with the knife - I can on the slicer. Thank you. Best, Rik

[@PaoloBanke]

Oh another great snacking food. Yes looks like a lot of herbs/spices a lot of time but a lot of reward and I should think the only disappointment will be just after eating the very last slice. A few sundried tomatoes a bit of cheese an uncut loaf and maybe a little olive oil on the side, I am not supposed to do but I would even wash it down with a nice beer :))))).

[@BackyardChef]

That sounds just the perfect way to enjoy. Thank you. Best, Rik

[@nkent3544]

If I don't try this out b4 I die, my life will not be complete. Absolutely brilliant project Rik. Much love. I'm genuinely speechless..... 😊

[@BackyardChef]

Thank you. You got this - its easy takes time. Best, Rik

[@wwsuwannee7993]

I've never heard of this. This is brilliant, I'll be making this out of something. Good one Rik. Here is a frugal thing I do that your viewers might find interesting. I make kimchi in half gallon jars...when the kimchi is done, I leave all the juice and layer it with pork and salt, shake it up, then let it sit in the fridge for a few months. The result is fantastic.

[@BackyardChef]

Wowzer I might like that too mate. Thanks for sharing. Thank you. Best, Rik

[@debrashipley3241]

That sounds amazing! Thank you for sharing!

[@essiebessie661]

Ok you earned yet another coffee from me. These loins are often on sale but I run out of things to do with them. Thank you!

[@HaleyEthengain]

Wow I am so happy with all the recipes. I love all of the recipes. What a wonderful chef

[@BackyardChef]

Thank you. Best, Rik

[@jomelis2309]

❤LOVE them . Thk you

[@dianeladico1769]

That's beautiful-a perfect cure.

[@BackyardChef]

Thank you. Appreciated. To make this perfect it needs cutting thinner - a slicing machine would make this high class. Best, Rik

[@dianeladico1769]

@@BackyardChef Paper-thin would be nice but I'd be proud to serve this just as you sliced it-or honored to have it offered to me, for that matter. BTW, today is the day to cook the corned beef so I'll post on comment on that video after dinner.

[@BackyardChef]

@@dianeladico1769 Fantastic hope you got it right I'm sure you have, enjoy. Thank you. Best, Rik

[@mimz9761]

Thanks Rik, takes only patience and love when curing...the Mediterranean has some wonderful tried and true recipes, thanks for showing us how to do this!

[@BackyardChef]

I agree 100% Thank you. Best, Rik

[@AZ-Sharon]

Looks very tasty! Brilliant! Thank you, Rik!😎

[@BackyardChef]

Thank you. Best, Rik

[@jbirdyhome-4050]

That is a delicious looking labor of love! I bet it is awesome! There is no end to your versatility and knowledge! Thank you again, Rik!!!

[@BackyardChef]

Thank you. I've made a couple of things in 40 years cooking. Best, Rik

[@PatrickByrne-e5v]

Love the smile when you got it out the cloth mate, you'd think it was christmas. Will have to try this looks well tasty!

[@BackyardChef]

Thank you. Yes the anticipation after being wrapped for so long. Best, Rik

[@belindagreen3870]

Ohh looks fabulous. My dearly departed spanish mother in law, used to make all of her embutidos. Chorizos, morcillas, jamón serrano and dry cured bacon. Everything for the Spanish fabada, pote Asturiano and cocido madrillieno.

[@BackyardChef]

Thank you. My Love of cured meat like this was from Madrid. Best, Rik

[@pokagal7335]

Wow! this is fantastic! Homemade naturally cured meat! If I got a whole pork loin, I could make the best Christmas gifts for all my beloved people. I cannot thank you enough for showing us all how to do this. Nitrate/nitrite free cured meat!

[@BackyardChef]

Yes its easy - just takes time. No cure used in this at all - Thank you. Best. Rik

[@sharonwilliams2757]

Thank you RIK for your awesome tutorial as always 😍

[@BackyardChef]

Thank you. Best, Rik

[@JamesReuben-fp3nk]

Your face when you unwrapped it. Like a kid on Christchurch morning. Bloody fantastic mate hope you do some more like this Rik 👍

[@BackyardChef]

Thank you. Anticipation always when its been wrapped for so long. Best, Rik

[@joannebrown1531]

The weather here is changing drastically and am looking forward to making these delights over the next few months for Christmas !!! It's not that far away !!!!!

[@BackyardChef]

Thank you. Its not far away at all. Best, Rik

[@mummamu1970]

I love how delighted you were when you opened it. You’re so sweet and genuine and your food looks amazing!

[@BackyardChef]

Thank you. It was a long wait. Best, Rik

[@annikee5925]

Wow. I think you're the bee's knees, Rik.

[@BackyardChef]

Ha ha ha nobly knees. Thank you. Best, Rik

[@JMN-n2j3EBE777]

Wonderful! Thanks Rik.. always a surprise! ❤❤❤

[@BackyardChef]

Thank you. Best, Rik

[@beckygilmore4798]

I love your channel, watching all the different types of foods being prepared that I never heard of before. I'm trying some and they are great!! Thanks again for another great video

[@BackyardChef]

Thank you. Best, Rik

[@jayfromtexas6718]

Just when I think you can't elevate the bar any higher, you do something like this! Incredibel.

[@BackyardChef]

Thank you. Best, Rik

[@lauraellen189]

I have never heard of Basturma but it is a thing of beauty! 😮😋

[@BackyardChef]

Thank you. Best, Rik

[@jrkorman]

Rik says it'll last in the 'fridge for up to 3 months. I can't imagine that "lasting" for that long. Looks wonderful.

[@BackyardChef]

Ha ha ha - I agree it doesn't. Thank you. Best, Rik

[@your3kidding]

It will last indefinitely in the fridge if you put a padlock on the door

[@rsmb99]

😆

[@larrykroger3100]

Oh, Heck !!! as giddy as a school boy !!

[@BackyardChef]

That's just me! Thank you. Best, Rik

[@Goaks8128]

Fantastic Rik, a city in Türkiye (Kayseri) is renowned for its bastırma. back in the khanate days in central Asia Turkish horseman pressed the meat between horse and saddle...so the story goes. the word "bastırma"translates to pressed...your recipes are great...thank you take care.

[@BackyardChef]

Thanks for sharing, Thank you. Best, Rik

[@davidmilke4324]

You have done it again, looks amazing 🎉❤

[@BackyardChef]

Thank you. Best, Rik

[@lilliankeane5731]

As per.. top class! What a great treat to have over Christmas. Great present too! The winter months being perfect time as an activity to amuse and occupy … as well as food! Beautiful mouthwatering recipe Rik. Bravo master chef! 🙌🏼👏🏻.

[@BackyardChef]

Couldn't agree more! Have this on a platter with some cheese crackers etc - Lovely! Thank you. Best, Rik

[@jennyt966]

Wow. I've never heard of this, but it sounds like tastes delicious. Thanks, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@ardiris2715]

3 months! That is what I needed to hear. I am making this, fershur! (:

[@BackyardChef]

Thank you. Best, Rik

[@Getpojke]

Oh that takes me back to my climbing days in Türkiye. We'd buy a slab of pastirma (their version of basturma) & buy eggs from local farms. Brilliant breakfast, with it all cooked together with bell peppers &/or tomatoes. The camp would smell great & it set you up for the day. Never made it before though, will have to give it a go. Top recipe sir.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@kathrynkent5259]

Many thanks to my favorite chef and the best cooking chanel ever! Merci! Gracias! Ta! Cheers, Rick!

[@BackyardChef]

Wow, thanks! Lets keep it all simple, we can all make on here. Thank you. Best, Rik

[@rickybryan1759]

I had Greg Makouf’s beef bastourma with Adana’s and a dukkah poached egg at his Melb restaurant once and it’s my top five restaurant meals of all time.

[@BackyardChef]

Similar! Thank you. Best, Rik

[@Mee10792]

Well, I made this a couple of weeks ago, had it wrapped and tied up. The kitchen cabinets are close to the ceiling so I could sit the mop over a cabinet and between the ceiling. The Basturma hung off the handle for just over two weeks. Now, I'm not a dried curred meat fan but it worked. I cut thin slithers off, and then thin strips so I'm not over chewing and it's damn nice. The Paprika crust is damn nice too, hot, but doesn't burn your mouth. I'm in the process of slicing it up and dishing it out to interested family members and friends

[@BackyardChef]

Thanks for sharing - Well done you. Brilliant job. Thank You. Best, Rik

[@Mee10792]

@@BackyardChef And I sent them a link to your video

[@BackyardChef]

@@Mee10792 Thank You. Best, Rik

[@jaynesenior7603]

Rik this looks amazing, I don’t think I would have been brave enough to do this but after watching this I think I’m going to give it ago , you’ve made it look achievable 😊

[@BackyardChef]

You got this. Thank you. Best, Rik

[@KathrynRose-schultz-qs6qw]

What a 🎁 present! 🎉🎉🎉

[@BackyardChef]

Thank you. Best, Rik

[@malcolmpeacock2978]

Love the recipe Rik... Question: As autumn is with us here, what sort of temperatures for hanging the meat are required, please?

[@BackyardChef]

Autumn temps are fine. Its only air dried after being sealed with herbs and spices. Thank you. Best, Rik

[@neilhawkins1]

Fantastic,thanks mucker

[@BackyardChef]

Nice for a crimbo platter. Thank you. Best, Rik

[@stacierichardson4475]

Yummm, thanks as always Rik! We never imagined we could give something like this a go at home, how FUN!!! Does it matter the temperature in the room that you hang it to dry in, it gets pretty hot here in Arizona, would that affect the process? Cheers!

[@BackyardChef]

As long as air is flowing - It's a tad warm here in Thailand too. Thank you. Best, Rik

[@paulsinclair3401]

Used to love eating this in Egypt. Though the original Basturma was made with CAMEL meat! Extra tasty!!! Also, all the Basturma I've ever eaten - Egyptian, Armenian, Cypriot - has always had an awful lot more garlic in the rubs and paste than you used! Increase the garlic! There can never be enough garlic! 😁 I must admit that I never thought of using the same with pork, but now that I've seen it done with pork, I must try that - though perhaps with a bit more garlic! Thank you!

[@BackyardChef]

Thank you. Best, Rik

[@kenmcpherson8976]

Thanks Rik, it looks amazing. Do you see any problem with downscaling the recipe?

[@BackyardChef]

No not at all - no cure (all natural) involved in this so no problems. Thank you. Best, Rik

[@richardprescott6322]

Looks awesome matie. But sticking it on the rack sounds like the Monty Python sketch - Spanish Inquisition

[@BackyardChef]

Ha ha ha. Thank you. Best, Rik

[@johnbaldwin143]

Perfect Rik. I will do this one for the Boxing day table!

[@BackyardChef]

Sounds great! Easy to do - just takes time. Thank you. Best, Rik

[@johnbaldwin143]

@@BackyardChef Rik I have time in abundance at the moment. It gives me enormous pleasure to follow your recipes. You truly have a great skill! It is nice to see the subscriber numbers growing and deservedly so too!

[@lyndseybeaumont7301]

This would be great for Christmas. A gammon ham done like this would be amazing xx

[@BackyardChef]

Thank you. Nice on a Crimbo cheese platter. Best, Rik

[@jaythailandjay914]

I'm going to try this... Thank you so very much....

[@BackyardChef]

Thank you. Best, Rik

[@pennykafai4645]

A very interesting recipe Ric- I haven’t, I don’t think ever eaten cured meat, especially pork I would be afraid of getting food poisoning 😝. I think I would feel more comfortable trying it using beef. Thanks very much, it all seems easy and straightforward except the longggg time it takes to fully cure.

[@BackyardChef]

Yes a long time - folks usually start a couple off then after a couple of days start some more and so on. Then they have a constant turn over. Thank you. Best, Rik

[@JMN-n2j3EBE777]

I don’t for one moment think our chef Rik would risk anyone getting food poisoning… very interesting Rik.. I only have Pork leg. Would that work? It looks fabulous!

[@pennykafai4645]

@@JMN-n2j3EBE777 I didn’t for one moment suggest or think Ric would do such a thing. I said I would be afraid- my issues nothing to do with Ric’s cooking abilities because they are first class.

[@JMN-n2j3EBE777]

@@pennykafai4645 OK, I stand corrected… Apologies. 🙏

[@pennykafai4645]

@@JMN-n2j3EBE777 ♥️

[@RALPHMills-bw1hj]

Great recipes but as a pescatarien would love to see some a few more of these

[@BackyardChef]

Thank you. Best, Rik

[@tridsonline]

👍🏻 Nice! Tx Rik, I'm going to do this for sure. Have you ever tasted _biltong_ 🇿🇦? Also good for snacking, but a bit easier process, slightly different spices. Can't wait to give this a go!

[@BackyardChef]

Oh yes in South Africa a few years ago now - In Durban. Love it. Thank you. Best, Rik

[@amandah4834]

Iv not heard of this before Rik but it does look very tasty I’m sure it is worth the time and effort 👍Amanda xx

[@BackyardChef]

Thank you. No effort - just the time. Best, Rik

[@kirstifitzpatrick]

Very interesting the process on how this is made you have some fabulous recipes Rik. I had another go at the raspberry and coconut sponge cake put it into my square tin and it was cooked in my cosori air fryer oven I kept checking it and yes it took a lot longer than 20 mins probs as the tin was smaller and after several put it back in I covered the top with the foil to stop it burning and I had success it is absolutely delicious 😋and so fluffy and moist and with custard its so light I will certainly be making this again. I also made up a batch of your broccoli and cheddar soup and OMG it has so much flavour to it got 3 portions bagged up into the freezer plus a bowl for my tea 😋😋😋😋

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@christiner302]

My house is cool and dampish. Do you think this will air dry without unwanted mould? I have a dehydrator - I wonder if that could be of any use in this process without drying the meat too much. Probably best to have a go with your method to try it out and see. I love the idea of pork as opposed to beef. It looks fab.

[@BackyardChef]

The house will be fine. Thank you. Best, Rik

[@nancymiliou]

Thank you for the recipe. I am at the stage that I need to rinse it. Can I airdry it in a dry environment of 27% humidity and 28°C or does it need to be cooler? Also, after when we cover it with the cloth, what temperature is ideal to leave it hanging? Can it be in the same environment?

[@BackyardChef]

Yes its fine. Thank you. Best, Rik

[@chiccabay9911]

I am really going to enjoy having a bash at this.Thank you.

[@BackyardChef]

Thank you. Worth a go.Best, Rik

[@JanetBrown-px2jn]

Lovely recipe Rik,I really like cured meats.

[@BackyardChef]

Thank you. Best, Rik

[@bornfreeprepperthailand]

Nice I’m curing meat myself as like you I live in Thailand and it’s expensive here. I’ve got time to make it. Nice video mate.

[@BackyardChef]

Nice one! It's only time - the rest is easy! Thank you. Best, Rik

[@bornfreeprepperthailand]

@@BackyardChefthanks mate ❤

[@BackyardChef]

@@bornfreeprepperthailand Thank you. Best, Rik

[@jepolch]

Looks amazing! I'll definitely be making this soon. One question: Would it be OK to vacuum seal the meat for the one week in the fridge? Thanks!

[@BackyardChef]

Yes indeed! Thank you. Best, Rik

[@alandavis2380]

I vacuum seal my home cured bacon, it doesn’t leak then.

[@BackyardChef]

@@alandavis2380 Thank you. Best, Rik

[@jiejiegigi4794]

During the 24 to 48 hour drying, was that on the counter or in fridge?

[@BackyardChef]

On a table in the room - open to the air. Thank you. Best, Rik

[@lynne9360]

Looks wonderful. Is it similar to prosciuto. Ooops spelling.

[@BackyardChef]

Yes it is - except easier to make. Thank you. Best, Rik

[@kimquinn7728]

😂​@@BackyardChef

[@MS-lh3oh]

Another great recipe. Only thing I wish you would give the amounts of your mixes per item. This is another reminder of my days down on our farm. Although I was too little to know much about the meat that went into our smoke house, I remember the bacon and ham that came out of it. We smoked what we could. And my mom canned a lot of meat. Homemade canned sausage is mouth watering delicious. As I said before no electricity but she had a pressure cooker on the wood stove. Today we are more fortunate to have gas and electric stoves. Our mother's worked a lot harder than we do to put a delicious meal on the table. I see you throw the cabbage cores away. Have you ever trimmed them up to get that little piece of deliciousness. Not very much but it is good. Anyway I love your videos.

[@BackyardChef]

Full ingredient list in the description as always. Thank you. Best, Rik

[@MS-lh3oh]

Thank you sorry I didn't scroll down far enough

[@BackyardChef]

@@MS-lh3oh yes its a long scroll Thank you. Best, Rik

[@brendarigdonsbrensden.8350]

You need a meat slicer Rik.👍🏼 Shave that lovely cured meat. I bloomin drooling and wishing my dad was still here because he loved a good meat and cheese board and wiuld good bonkers over that with pepper jelly too.

[@BackyardChef]

I agree, a slicer would do this justice - paper thin on the cheese board - that would make it special. Your Dad had good taste. Thank you. Best, Rik

[@samanthafox2664]

Mr Fox loves his "meat treats" and as tomorrow is shopping day and we are going to pick up some pork loin and give this a go... And when I say "we", I mean me! Cheers Rik x

[@BackyardChef]

Thank you. Ha ha ha Best, Rik

[@annielegrange9416]

Omw fantastic thank you ❤

[@BackyardChef]

Thank you. Best, Rik

[@pinkmarshmallow352]

Absolutely brilliant. Not for me. But I’m sure lots will enjoy your recipe! Thank you Rik. 💕

[@BackyardChef]

Thank you. Best, Rik

[@Chris-ut6eq]

👍

[@BackyardChef]

Thank you. Best, Rik

[@sgtmark8844]

Nice and very tasty looking Cheers mate

[@BackyardChef]

Yes a good one on a cheese board. Thank you. Best, Rik

[@BigglesBurgers]

On the days before fridges we had air dried meats. How would preserve our by any other means. We would cure or salt our meats with added species. Me myself needs to try this out for sure.

[@BackyardChef]

Thank you. Best, Rik

[@karlalton3170]

Rik how long will this keep when its done ? and how should i keep it ? 😎🤘

[@BackyardChef]

Clearly explained in the video at the end and also in the description. Thank you. Best, Rik

[@chalkiememe4183]

Here in Cyprus we have a sausage called Pastourma, that might be interesting for some folks.

[@BackyardChef]

Thank you. Interesting for me. Best, Rik

[@TheCommonGardenTater1]

Fab Rik. Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@carolblackler9386]

Is the paper you wrapped it in at the end silicone coated or greaseproof? I can't wait to have a go at this one😅. With summer just around the corner!😊 Perfect 😊.

[@BackyardChef]

When storing basturma after cutting, it’s generally better to use greaseproof paper (also known as parchment paper) Thank you. Best, Rik

[@carolblackler9386]

@@BackyardChef thanks for that Rik 😊. I'll let you know how I get on💐💓💐.

[@SLR-hn5yy]

😅 what cut of beef do you use if you were to make it from beef. It looks beautiful.

[@BackyardChef]

The most common cut used is the beef tenderloin or eye of round. These cuts are preferred because they are lean, have minimal fat, and are relatively uniform in shape, making them ideal for the drying and curing process. Thank you. Best, Rik

[@Tinatortoise]

Loads of questions, sorry. Does the meat need to be so fatty? Do flies bother with the meat, not coverig food is a no no for me? Does the meat drip juices when hanging? xxx

[@BackyardChef]

No, No and No. Thank you. Best, Rik

[@juliamaitland7160]

Great recipe Rick but where can I find a pork loin that hasnt had all the fat removed?

[@BackyardChef]

A butchers might have. Thank you. Best, Rik

[@TuckerSP2011]

Very interesting.

[@BackyardChef]

Thank you. Best, Rik

[@SeanBZA]

Wonder how it would work with something like ostrich, or rabbit, which is very lean naturally.

[@BackyardChef]

Let me know! Thank you. Best, Rik

[@samanthafox2664]

P.S. Sorry - can you please clarify something Rik? So after 7 days curing in the fridge and then rinsing and patting dry - is the 24-48 hours on the rack, sat on the side at room temperature, or is this in the fridge? covered or uncovered? Thank you.

[@BackyardChef]

just on the side - I don't cover it. Thank you. Best, Rik

[@AthanasiaMiliou]

Hi Rik. I left the meat for 2 weeks, but it's still soft. How much longer can I leave it wrapped up ? Thank you

[@BackyardChef]

Wow - never had that problem, That is suggesting it isn't cured at all. Is there enough air going round it? Thank you. Best, Rik

[@AthanasiaMiliou]

@@BackyardChef Thank you for replying. I think we put many layers of cheese cloth and blocked the air. Can we leave it for more or scrap it?

[@BackyardChef]

@@AthanasiaMiliou Unwrap have a look - does it smell (sour or bad) Is it slimey or sticky in anyway. Caution is the word here though. Don't cut into it. If you think its ok - wrap and hang. See if it dries out. Thank you. Best, Rik

[@jepolch]

Rik, in your list of ingredients in the comments for the chaman you list 30g of paprika but in the video it looks like a lot more. Should that be 300g? Thanks!

[@BackyardChef]

It is 30g - look's a lot may be due to the water it landed on. Thank you. Best, Rik

[@jepolch]

@@BackyardChef Thanks. I've got my pork loin in the fridge for the first seven days.

[@karensmith5798]

do you use curing salt or plain sea salt

[@BackyardChef]

NO curing salt used in this recipe. Thank you. Best. Rik

[@lynnallen1315]

Reminds me of soppressatta, not a favorite, but it would look fancy on a charcuterie board with cheeses and olives.

[@BackyardChef]

Thank you. Best, Rik

[@michaelpierce3264]

good things are worth It!

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@kimkayoda7454]

Yum!

[@BackyardChef]

Thank you. Best, Rik

[@bertbrumwell3343]

Nice recipe. 2 things you might try - spaëtzle and fat rascals (just had rascals at Betty's, in York. Excellent!

[@BackyardChef]

On the channel. Thank you. Best, Rik

[@bertbrumwell3343]

Found it, thanks

[@chucky2316]

Youre loin looks quality rik. Tasty yum 😋

[@BackyardChef]

Thank you. Great recipe, just a long time. However if you were running a business - you would make some every other day and they would overlap - constant supply. Best, Rik

[@adz68]

I only buy smoked paprika will that be ok to use 🙂

[@BackyardChef]

Yes. Thank you. Best, Rik

[@joannebursey9839]

It wouldn't last that long in my house!!! Yum ❤

[@BackyardChef]

Thank you. Best, Rik

[@CoolJay77]

That looks delicious, I appreciate your technique to simplify the process. However, I would call this a "no smell basturma" because you have substituted mustard powder for fenugreek. Traditional basturma is made with chaman that has fenugreek. Eating multiple slices can make one's sweat stink. I will give your version a try.

[@BackyardChef]

Yes I don't like it as subbed out - it does tell you all about it in the description. Thank you. Best, Rik

[@bruceburns1672]

How long does it last as this is a very expensive exercise ???

[@BackyardChef]

Watch the video or read the description and if you think this is expensive - you need to go and buy a joint from the deli. Thank you. Best, Rik

[@ronaldfriesen5204]

What temperatures are required for this?

[@BackyardChef]

check the description

[@geniuspharmacist]

Love all your videos... You missed a crucial ingredient in the final coating which is ground fenugreek.... Also, most people I know do the initial cure with salt only (a small minority adds nitrite), then all the spices go in the final coating. Typically the coating is removed before consumption.

[@BackyardChef]

Didn't miss anything - I clearly tell you why I don't use it in the description. Thank you. Best, Rik

[@squirrel6158]

go on my son , put the meat in the bag , you can do this !!!! u got it

[@BackyardChef]

Thank you. Best, Rik

[@chucky2316]

Pork 🎉 i just had a pork loin roast rik. I wish i hung on now all the same pork is the best 👌

[@BackyardChef]

Tasty tasty love a roast. Thank you. Best, Rik

[@geniuspharmacist]

The best way to use it is to remove the spice coating then use the basturma to make fried or scrambled eggs like you'd use bacon.

[@BackyardChef]

Yes indeed! Thank you. Best, Rik

[@mrzoltanonwinter2218]

Shouldn't you remove the silver-skin from the pork loin first?

[@BackyardChef]

Up to you. Thank you. Best, Rik

[@ZenonZolek]

Very nice, is this best done in winter? Thanks Rik

[@BackyardChef]

Anytime - Nice to sit around and nibble. Thank you. Best, Rik

[@ZenonZolek]

@@BackyardChef I mean after you wrap it, it it OK hanging it up during the hot weather?

[@BackyardChef]

@@ZenonZolek I had it in a room that air con, off and on. So not continually cold. I haven't had problems in making it. I just hang it anywhere indoors with air flow. Colder weather might be better. Thank you. Best, Rik

[@ZenonZolek]

@@BackyardChef thank you Rik

[@BackyardChef]

@@ZenonZolek No worries mate. Thank you. Best, Rik

[@QUIGS102]

Keep it free coming

[@BackyardChef]

Thank you. Best, Rik

[@davedunn4285]

it reminded me of Spec

[@BackyardChef]

Thank you. Best, Rik

[@davedunn4285]

@@BackyardChef my step father was european and he loved it with rye bread

[@BackyardChef]

@@davedunn4285 Thank you. Best, Rik

[@davedunn4285]

@@BackyardChef your welcome friend

[@BackyardChef]

@@davedunn4285 Thank you. Best, Rik

[@theoriginalchefboyoboy6025]

Can you fry it up quick and mek butty?

[@BackyardChef]

Yes indeed! Thank you. Best, Rik

[@annielegrange9416]

Rik could you make legitimate Russian sausages please. Would love to make that. Thanks Annie

[@Pygar2]

Tushonka?

[@BackyardChef]

Thank you. Listed. Best, Rik

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@Pygar2]

@@BackyardChef Tushonka is a sort of oniony sausage. Hormel canned it like Spam, with 2 bay leaves on top before sealing the can... If they ran short they shipped plain Spam to fill out the order!

[@BackyardChef]

@@Pygar2 Thank you. I know how to make it - was thinking do I make it in jars. The troubles pressure canning to preserve - I don't have a canner - looking into that now. Best, Rik

[@joniangelsrreal6262]

Your pork loin looks wonderful The tenderloin here is very lean no fat at all😢

[@BackyardChef]

Thank you. Tenderloin works. Best, Rik

[@brastdoor1231]

Use pork neck. Even better.

[@BackyardChef]

Thank you. Best, Rik