Dried pork neck! Basturma recipe at home!

Dried pork neck. Basturma recipe at home.
Cooking pork basturma is very simple. Yes, you can't cook with just beef.
I would be happy if you write, you liked the recipe.
Yes, you have to be patient, but it's worth it. Great taste, wonderful aroma. Everyone who tried it was very satisfied.
Ingredients:
Pork neck 1 kg 100 g
Salt - about 350 g
Vinegar 9% - 1 liter
Spices:
Paprika - 2 tsp
Black pepper - 1 tsp
Rosemary - 1 tsp
Zira - 1 tsp
Coriander - 1 tsp
Chaman (fenugreek) - 1 tbsp.
Salt - 1 tsp
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[@khandi502]

Tolles Rezept werde ich bestimmt nachmachen. Ich bin von Euren ganzen Rezepten hellauf begeistert. Schon einige ausprobiert und sogar gelungen. 😅 Bitte macht weiter so vielen Dank. LG aus Hannover

[@peterdorner7311]

Danke, sehr gut... Ehringshausen, Hessen, Deutschland

[@user-jv1rb6pi4m]

Спасибо за рецепт. Будем пробывать готовить👍👍👍👍👍

[@michaelhackett1973]

Looks great 👍

[@aristosleontiades3710]

Hi,I,m from melbourne Australia. I find your recipes easy to understand and very factual and save them so I can follow anytime. Big thanks

[@marcinchojnacki8248]

Super 👌

[@user-du5nx8if6c]

Спасибо большое , как всегда супер!

[@Steffen-xb4vi]

Absolut lecker, werde ich ausprobieren

[@giorgoskastrinakis5448]

Η συνταγή σας είναι πολύ καλή και εύκολη "οι πολύ περίπλοκες συνταγές δεν μου αρέσουν" ευχαριστούμε πολύ. Πολλά χαιρετίσματα από την Κρήτη, Ελλάδα

[@jorgegrobas5069]

Muy bien explicado

[@hildabarrios5799]

Desde Argentina gracias por compartir esta exquisita receta.

[@chelazubeldia3805]

Muy bueno!! Pronto lo haré!! Un abrazo desde Paraná, Argentina.

[@lizwint-swaby9307]

I am from the UK 🇬🇧 watching your channel

[@guillermomackay630]

Aus Viña del Mar Chile. Danke.

[@constantijnvanvloten3532]

Top

[@Beba1730]

Odličan recept vrh pišem iz Beograda Srbija stalno gledam vaše recepte veoma mi se sve sviđa nastavi te

[@billgaitanis2370]

It looks great

[@josefrusnak8161]

Výborně jde to i bez chemie děkuju

[@Recepty_od_Agi]

I like your recipes, I subscribed to the channel.👍👍👍

[@luceroarango877]

Tu admiradora, que esta encantada con todo lo que enseñas gracias

[@brunogragnani7739]

Grazie

[@user-hv9qb1qd2w]

Отлично получилось 🥩

[@cookeryisliked]

Oooo yummy yummy yummy

[@bakadudinakhinja]

Beograd uvek lajk od baka Dudine kuhinje ❤️ bravo ❤️

[@malverinasarro1272]

Bello e semplice grazie provero 😮

[@marindimitrov4611]

Много хубаво се получи,ще направя и аз.

[@billgaitanis2370]

Melbourne City Australia

[@vartanss1609]

Thank you you are fantastic Your text appreciated l am from Beirut Lebanon l wish you success have a nice day

[@jean-marccaudrelier17]

Çà m'a l'air drôlement bon bravo, je n'e fait pas comme çà, mais vôtre recette et super, et je vais l'adopter bravo à vous et merci.

[@craigme3014]

Australia. Thankyou i will try this.

[@misspuppa]

Danke ❤

[@guterezepte]

Danke fürs Schreiben. Sehr schön! 🤗 Alles Gute für dich. Ich freue mich, Sie auf meinem Kanal zu sehen.

[@stephenswistchew7720]

I will give it a try from Vancouver island Canada

[@tracybradshaw1362]

Good morning! from Wilkes-Barre Pennsylvania USA

[@bernardgrailly2293]

Bravo pour la vidéo, Belgique (Namur).

[@JiriDevera]

Vypadá skvěle. Sledujeme z Poděbrady, CZ

[@mariobellantuono2159]

Briosco MB bravo molto buono lo facevamo 10 anni fa mio padre,in puglia

[@georgiosgaitatzis]

Απλο κ ωραίο....bravo

[@andreasluizknorr9606]

Porto Alegre-Rio Grande do Sul-Brasil

[@lorenzospina7894]

Really complimenti.

[@MobileMobile-xy3fm]

جيد عالي الجوده الله يقويكن

[@user-jv4jt3qj2y]

От България!!! Винаги с интерес гледам вашите рецепти!!!

[@giandos8630]

ciao complimenti per le tue ricette scrivo dall'Italia, volevo chiederti per quanto tempo posso conservare la Basturma intera ?

[@gpar9108]

Hi very nice from Greece.

[@gazalirazellearlet2522]

Je vous regarde de FRANCE je vais faire votre recette 😊

[@magdymassoud1958]

اهلا جوليا احييكي انا اشاهدك بأعجاب لقد مارست هذا النشاط أعوام كثيره وأعجبتني طريقتك وسأحاول تجربتها / من مصر اشاهدك

[@linagranieri8670]

OTTIMO!!! Io lo sto facendo spero che mi viene come il TUO!!! Sono al 2 giorno di salatura. 🤣🤣🤣👍👍👍quando lo finisco ti dirò il risultato!!!👏👏👏👍🌷

[@user-eq6bw5dz4l]

Отличный рецепт. А сколько дней надо в бумаге хранить?

[@user-eg4vs6ik1e]

Простите пожалуста, что поздно комментарии пишу, как всегда вы весате, 👏👏👏спасибо вам большое. 👍

[@filomenasilva4186]

Kisses from Portugal

[@bragacakra]

i am from Indonesia, and i subscribed you👍

[@jesussilva7238]

Hola Julia !!! Te estoy viendo y sigo tu canal desde la ciudad de Matamoros Tamaulipas, México Me facinan tus vídeos,muchísimas gracias por compartirlos ,te mando saludos y un abrazo fraternal, ten exelente día Amiga!☺️

[@murzilka9339]

🙋❤

[@HeidiSchmiedel]

Ist sehr langwierig und umständlich, habe ein besseres und schnelles Rezept ausprobiert geht viel einfacher und das Fett verschwindet fast vollständig.

[@user-fm5zb1xp8y]

Από Αθήνα Υπέροχη συνταγή

[@rolandochirinos1353]

Desde Barquisimeto venezuela

[@adalbertogrecco8007]

Goiânia-Goiás - BRASIL

[@stefanotaborri543]

Ciao sto guardando il video da Roma in Italia

[@michaelburns9172]

San Bernadino California USA 🇺🇸

[@IgorLoutsker]

Aus Düsseldorf

[@nicolasmacon9618]

Salut l artise je trouve ta recette très intéressant je vais faire mai je vais passer la viande au fumoir quel heure ça va être bon aussi continue comme ça l artise....😉😉😉😁😎

[@CarloDiTillio-ff7uy]

Très bon belgigue

[@user-lu7lc9vd4x]

Красноярск! 😉

[@wolfman011000]

Have to give the parchment paper a try we have been using dry ageing steak wraps, which are a tad pricey. We use a pork loin joint not a tender lion as pork neck is hard to find locally with out a special order which we have to pay extra for.

[@arturcuedari8657]

Θα το κανο , εφχαριστο 👌👍

[@carlosandresbrobjerg1444]

Buenos Aires

[@highbidder3952]

Monroe,Ohio. USA

[@user-fp9fj6sg4p]

Jordan-:BG-Das ist Gut!

[@user-fp9fj6sg4p]

In diese moment Ich arbeite diese Recepte in Bulgarien!

[@thierrypell725]

AUXERRE, France😊

[@luciadejesus8366]

❤

[@MobileMobile-xy3fm]

سوري مقيم في لبنان

[@marialatkulik9052]

👍

[@danalex5387]

👍👌

[@linagranieri8670]

Lo sto vedendo DALL'ITALIA!!!! È molto interessante!!!!grazie. La COPPA IO L'HO FATTA E MI È VENUTA BENE SOLO UN POCHINO SALATA. LA STO USANDO PER FARE LA CARBONARA 🤣🤣🤣 è buonissima ma la RIFARÒ usando meno SALE. CIAO.

[@marcosbasso8953]

Araraquara City - Brazil

[@user-ig1ce9qh6d]

Г. Волгоград Россия спасибо

[@erolibryam7710]

Търговище!

[@mirandapapadopoulou7652]

Αθήνα τελειο

[@shibuigardenbungalows0420]

We are watching from Lombok island Now.. i grew up eating basturma because my family is Greek Armenian .. and basturma is always beef ...and lean beef coated with sumac and garlic This looks more like Coppa or a spiced Coppa

[@user-sx7hr4kv2w]

👍🌿

[@anthanh1763]

Da an luon duoc chua ban

[@brunolucia8330]

Lo farò anch'io e ti faccio sapere

[@Masi650]

Hello, I follow your channel from Iran, if possible, please teach me how to prepare different types of sausages, sausages and dried meat with beef.

[@tracybradshaw1362]

What is Zira? Loived this video!

[@uwejansen4220]

kreuzkümmel

[@juniorpereira8063]

Receita ótima, infelizmente não está legendado em português, ficou difícil entender o tempo de cura e todas as especiarias usadas nas suas proporções. Mas, parabéns pelo vídeo mesmo assim!

[@user-ow5nn8ju9v]

👏👏👏👍🙂

[@user-xk2yr5bx5t]

Благодаря Враца

[@user-hl6tz7me8k]

В переводе нет русского. Жаль.

[@marklee358]

not at all, nice!

[@user-dw7gr2ku6y]

Есть. В автопереводе.

[@PVPStoryteller]

Юлия, добрый день, благодарю за рецепт, правильное ли я понимаю : после того, как мясо завёрнуто в пергамент и стянуто, его просто нужно положить на верхнюю полку холодильника на 5 недель, не подвешивая?

[@veronical3135]

What is the best fridge temp for this process?

[@daechankim4053]

in seoul korea 😜

[@memicmemic1040]

Toronto

[@juliolopez2692]

FABULU TRE BON

[@Mouloudsidiki]

Depuis espagne. A quoi sert le vinaigre? Peut- on remplacer par du vin comme la copa en Corse?

[@flaatiife]

Ich frage mich wie mann die Rosmarien Blätter von Min 3:30 zu Min 3:32 so pulveresieren kann!? Beim einreiben sind sie Pulver und beim auspacken wieder ganze Blätter!!! Findet den Fehler!

[@vitapatkauskiene268]

Kur vertimas?

[@sakarikuu]

Finland/Lapland

[@guidoradike4802]

Salzburg

[@user-ji1nb5te9p]

5周放冰箱吗？5周后可以生吃？

[@lindagentilimolinello5084]

Si puo' anche fare con il collo di bue ?

[@matsamnicfam]

Buongiorno, seconda me, sì..

[@brunolucia8330]

Dalla Sicilia in Agrigento

[@domenicospeme7454]

Video sempre belli e interessanti. Guardo da Napoli. 80031

[@agnesfernandes2881]

Canada

[@derkieler8977]

🇩🇪😊👍💯🇩🇪😊👍💯