tag:blogger.com,1999:blog-4634389643340379235.post6825574642869078199..comments2023-09-26T03:53:37.183-07:00Comments on Portland Charcuterie Project: Basturma - Into the CurePortland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4634389643340379235.post-42305760488705824182012-02-23T01:53:26.108-08:002012-02-23T01:53:26.108-08:00My recipe is slightly different than mine.
I cure...My recipe is slightly different than mine.<br /><br />I cure it with just salt.<br /><br />After curing with salt you need to rinse it, air dry it for a few hours, wrap it tightly with cloth towels , put under a heavy weight and let it press for 12 hours or so, changing the towels a few times as they get wet.<br /><br />Only after that I apply the garlic and the spices and hang it to dry for 2-3 weeks without any casting.DodoBirdhttps://www.blogger.com/profile/01416044052053974523noreply@blogger.comtag:blogger.com,1999:blog-4634389643340379235.post-42069411489501867802011-03-16T12:25:40.308-07:002011-03-16T12:25:40.308-07:00hi lyse... follow the general recipe for the cure ...hi lyse... follow the general recipe for the cure ( don't forget the cure#2 )and put it in a bag or bowl in a refridgerator for 7-10 days immediately.<br /><br />As for hanging, if your cold room is closed off ( for the big critters ) then it should be safe in there.. my suggestion is to turn a fan on in the room which should limit bugs ability to land on it.<br /><br />good luck and let me know how it goes.. this is a really easy charcuterie to make and it tastes fantastic <br /><br />don't forget to rinse the salt off after curing.. and if you want any spice to it, rub more back on before you hang it.Portland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.comtag:blogger.com,1999:blog-4634389643340379235.post-62733146889014883882011-03-16T10:42:15.808-07:002011-03-16T10:42:15.808-07:00HI! I know you did this a long time ago, but I...HI! I know you did this a long time ago, but I'm planning my first attempt at making Basturma in the next couple of days. I'm a little wary of keeping meat out of the fridge for that long, but well...if it smells bad, I'll just not eat it. <br />Can you tell me, once I salt it, and set it in the bowl for a few days...does this bowl go into the fridge? Next, do you have any ideas on where is a good place to hang it? I've got a cold room, but I'm afraid I'll attract all kinds of critters. Any beginners advise would be very much appreciated, I'd like to not poison my friends. :)Unknownhttps://www.blogger.com/profile/05355895822000486981noreply@blogger.comtag:blogger.com,1999:blog-4634389643340379235.post-11177044962812088742010-04-19T07:33:34.427-07:002010-04-19T07:33:34.427-07:00Hi Jennifer:
Basturma is actually Armenian ( or s...Hi Jennifer:<br /><br />Basturma is actually Armenian ( or some Eastern European Country), but yes, it's almost the same, with the exception of using Eye of Round instead of Filet.<br /><br />It's super easy, works great, and is actually a lot lower in fat than the pork products I make.<br /><br />I would definitely suggest this one as a good way to start the hobby.<br /><br />Welcome to my blog!Portland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.comtag:blogger.com,1999:blog-4634389643340379235.post-19322134947826087522010-04-19T06:13:04.769-07:002010-04-19T06:13:04.769-07:00So, is Bastuma a latin version of bresaola? It lo...So, is Bastuma a latin version of bresaola? It looks like the process is similar.Jennifer Shttps://www.blogger.com/profile/13721055209360000055noreply@blogger.com