Simple & Savory Homemade Chicken Basturma

Deliciously tasty, tender and natural! Homemade chicken breast basturma is made from just three ingredients. Such a fragrant, savory appetizer can be served not only on weekdays, but also on holidays. Men will appreciate it.
cook time: 144h
Miles Denholm
Simple & Savory Homemade Chicken Basturma

Nutrition Facts (per serving)

103
Calories
2g
Fat
1g
Carbs
19g
Protein

Ingredients (4 portions)

Basic:

Salt 3 tbsp
Dry spices 2 tbsp
Chicken fillet 500 g

Recipe instructions

Step 1

Step 1
How to make homemade basturma from chicken breast? Prepare all the indicated ingredients. I made basturma from half the ingredients. Use any spices, depending on your taste. I used a mixture of spices for chicken and turkey.

Step 2

Step 2
Wash the chicken fillet well in running water, remove excess fat, films, veins and dry with a paper towel. Place a spoonful of salt at the bottom of the container in which the breast will be brined, place the fillet, and sprinkle the remaining salt on top. Place the breast in the refrigerator for 12 hours.

Step 3

Step 3
After the specified time, remove the container with the breast. Rinse the breast under cold running water and dry again with a paper towel.

Step 4

Step 4
Next, sprinkle the meat on all sides with dry spices. You need to add spices so that the entire breast is covered in spices.

Step 5

Step 5
Take clean gauze, roll it in two layers, and twist the breast tightly. Tie with thread. You can first put the meat in the refrigerator for 12 hours, and then hang it to dry in a well-ventilated room with a low temperature for 2 — 5 days. But I immediately hung the basturma on an uninsulated balcony. These days the temperature outside was low and it was cool on the balcony (no higher than 10 degrees). Be sure to ensure that the meat is not exposed to direct sunlight.

Step 6

Step 6
You can try dried chicken breast on the 2nd day. Mine waited in the wings for five days. Chicken breast basturma at home is perfect as a breakfast cut or an appetizer for beer and wine. Store in the refrigerator. Bon appetit!

Additional rubrics

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