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

[@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

[@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

[@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.

[@hitafjohnes6030]

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

[@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^^

[@m.s.9786]

Ich liebe Basturma!

[@simonsimpson524]

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

[@JohnPhilpott-q5k]

No. Salt cures it Just like bacon

[@highlandnationalist]

Wygląda bardzo apetycznie 👍

[@haroonbenghiti4678]

شكرا جزيلا على هذة الوصفة.

[@cintiacorinaandreoza1938]

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

[@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 🇪🇦🥇

[@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.

[@christmasham4312]

Garlic masher is the greatest invention ever made

[@SaschaHaerter]

.

[@dtyfffygcfddf]

Можно ножом раздавить. Да чем угодно

[@Kagamunde]

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

[@cromaxcromagnon3573]

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

[@Noname7523]

Ouhlala ça à l'air délicieux !!!!😍😍👍👌

[@leemiah3583]

Looks amazing I'm going to try this

[@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.

[@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

[@andreiasoares5015]

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

[@browncarton]

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

[@MarioHuberman]

Muy rico sé vé,lo voy a hacer pronto 😋

[@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.

[@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...

[@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 ...

[@kumrijegreku3488]

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

[@sergionardozza7198]

En la heladera se deja reposar o en ña intemperie?

[@НатуральныеПродукты-о7т]

Полезное видео! 👍

[@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

[@silentbullet2023]

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

[@Gost-n8x]

Bosnische trocken fleich No.1 in Welt 🌍!

[@reinaldoguimaraes9584]

Maravilhoso! Brasil

[@JesusIsKingMyLord]

Gospel of Jesus Christ. John 3:16 For God So loved the world that he gave his only Begotten Son that whosoever believes in Him should not Perish but have Everlasting Life. Jesus Christ Died on the Cross for all the sin of the World, and now we can be Forgiven of all of our sins and be washed clean by the Blood of Jesus Christ for our iniquities trespasses... now all you need to do is Repent of all of ur sins (Repent means Change ur Mind turning away from sinful things and being truly sorry with all ur heart, and if you Repent and still go back to sinful things nothing will happend but if you are truly serious Lord will change ur life forever) (example of repenting Father God I ask in Jesus Name please forgive me of all my Sins I acknowledge that im a sinful man/woman I am truly sorry and trust in Jesus that he lived suffered and died on the cross for me and my sins so I can be Forgiven was barried and that you rised him on the 3th day please wash me clean with the blood of Christ make in me a new heart that can love and forgive Lord change my desires change me Lord Jesus come into my life change everything about me make me a new creation fill me with ur HolySpirit...)is what sin is Romans 6:23 For the wages of sin is death, but the gift of eternal life in our Lord Jesus Christ. and the only way to heaven is Trough Jesus Christ there is no other way! John 14:6 I Am The Way The Truth And The Life No Man cometh to the Father Except Trough Me. and you are saved by Grace Trough Faith not by works, we cannot save urselfs from sin we don't get to go to heaven because we don't get to go to heaven because we are a Good People we are not!, we cannot earn ur salvation it is given to us as a Free Gift all we need to do is receive it! Romans 3:23 For All have sinned and Felt Short of the Glory of God. There is none Good but God!, 1 Corinthians 6:9-10: Or do you not know that wrongdoers will not inherit the kingdom of God? Do not be deceived: Neither the sexually immoral nor idolaters nor adulterers nor men who have sex with men nor thieves nor the greedy nor drunkards nor slanderers nor swindlers will inherit the kingdom of God. But the fearful, and unbelieving, and the abominable, and murderers, and whoremongers, and sorcerers, and idolaters, and all liars, shall have their part in the lake which burneth with fire and brimstone: which is the second death. Revelation 21:8 KJV.

[@mjt106]

Excellent 👌

[@leonhinz-jv7kh]

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

[@bastobasto3913]

Das frag ich mich auch

[@3choblast3r4]

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

[@TimothyHerrera-nt2xb]

Love this

[@magdamagduta167]

Yummy ❤❤❤

[@elsamarinasalcedopaez7055]

Exelente gracias

[@vieleRezepte]

Genial que te haya gustado el video !!! 🤝👨‍🍳😉 ¡¡¡Gracias por mirar y comentar !!! 👨‍🍳🤝😀

[@nanabanana65]

Дуже хороший рецепт. Дякую

[@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

[@venus606]

Very interesting Thanks

[@vieleRezepte]

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

[@marcospalma8303]

Que tipo de carne es mejor?

[@zauberflote-circusclown9344]

Den Griechen sei wieder mal dank!!

[@evgeny5972]

это наверное ОЧЕНЬ ВКУСНО под нормальное пивко🍻

[@TestujeProduktyZeŚwiata]

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

[@alcayone]

…gut gemacht, danke. Werde das nachmachen

[@robertpfeiffer]

Und wie ist es geworden?

[@hendrikventer4182]

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

[@frikkiesmit327]

Netso

[@gerra0112]

Nee..

[@bloodzelon351]

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

[@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

[@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.

[@cuchis1566]

Das ist gut, me suscribo

[@MrZooM101]

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

[@arnulfbaldwin2550]

beef

[@aleksblaze88]

you can do both

[@cukabakso3818]

Is this do able in the humid tropic region?

[@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

[@Get_on_Board88]

I remember my grandparents made something different, it was a red paste, and any left over we would eat with bread?? I would be so happy to learn what it was...?? They were Armenian but fled to France because of the Genocide. I have few memories and no one to ask....

[@domuzavcilari]

Türkler en güçlü olduğu zamanda Ermenileri yok etmedi. 1. Dünya Savaşı'nda eli silah tutan herkez savaşmaya gittiğinde geride kalan yaşlı, kadın ve çocukları Ermeni çeteler cami ve ibadethanelere doldurup yakarak öldürdüler. İşte bu yüzden Osmanlı onları sürgün etti. Başka bir medeniyet olsa hepsini bulduğu yerde öldürdü ama Osmanlı bunu yapmadı. Onlara bir şans verdi.

[@doludeli]

... wow!

[@alfredorusso1543]

Facile da fare, eccellente da mangiare. La faccio da molti anni, anche con la carne di cinghiale.

[@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

[@jjgc9603]

in South Africa it is called biltong.

[@flofer9610]

Bien 👍

[@GunGuy258]

So do you eat it fresh cut like that?

[@whiteafrican5895]

Eat south African biltong best dried meat in the word😊

[@eposnico]

Only for beef?

[@aleksblaze88]

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

[@biodro3344]

Sehr leckere Masturbia😂

[@karstenrosen856]

Welches Salz. Pökelsalz oder Kochsalz?

[@gustavobarbosa9799]

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

[@SergeantAlcohol]

=D =D i feel you!

[@micamikulcic2456]

So gut!

[@vieleRezepte]

Danke!!!!!! 👨‍🍳🤝😀

[@karstenrosen856]

Welches Fleisch ist es? Filet vom Rrind oder Schwein?

[@arnulfbaldwin2550]

rind

[@Karamel__40]

Awesome 👏

[@vieleRezepte]

Thank you very much, Tanya!!!!!!💐👨‍🍳🤝😀

[@sefabaser]

Damn it looks good.

[@danielschauffer8216]

Looks like Biltong to me!

[@hanavesela5884]

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

[@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

[@ingam4523]

Armenian basturma 👍👌🏻

[@FlagerRk]

when you rest it for 3 days, you put it in the fridge ?

[@hermannsapa8120]

❤

[@dukemenangoravelsyata1429]

Humhummmm merci 🎉

[@jindrichhonig]

What kind of meat? Thank you

[@Hyperion-5744]

I'll have to try this one day.

[@leonatus221]

Wie kocht man Wasser kalt?

[@brianrosenthalbudack]

Can you do this with Salmon?

[@paulkishfy8528]

Ahdeed ❤sito made for me too

[@ratchet1072]

Wich one meat is better? And put on the fridge when marinated? Thank you

[@arnulfbaldwin2550]

google pastirma

[@PeacefulKitchen-]

Is it edible?

[@gulsumn-gu8ym]

Где сушить? В какой температуре?

[@neonos6424]

Hat er aus Trockenfleisch eine Gitarre gemacht? 😮

[@michaeljordan215]

Can this be done without sugars?

[@michaeljordan215]

And catchup.... gross.

[@thepatriotsrage661]

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

[@cesaranavarreteh9720]

Could it be made sugar free?

[@fredfloyd68]

Brilliant!

[@ullab.1984GO]

3 tage im kühlschrank ruhen lassen oder im zimmer?

[@arnulfbaldwin2550]

im kühlschrank natürlich

[@PlantaseReceitasEmCasa]

Ótima dica👍👍😀😀🇧🇷🇧🇷👏👏

[@balagermengistie6612]

But it lasts long.from 🇪🇹

[@alexandresilva8359]

Carne suína?

[@gerterasmus2810]

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

[@Thon2024]

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

[@festivetosho7376]

Is the sugar necessary?

[@im-dude]

How salty is the final meat?

[@MarkoPetrovic-fs3vd]

Jel se ostavlja na 3 dana u frizideru?

[@aleksblaze88]

da, mora biti na hladnom

[@dragan834]

Bolje je da meso ne stoji u svojoj vodi koju je izpustilo, nece valjati, razlika medu nasom suhom mesu je da je pritisutno i da mesaju ketsup i naravno da stoji tri dana u svojoj vodi🤢

[@cactus9362]

ISSO COM UMA CERVA!