To prepare basturma, fresh beef tenderloin is used, which is seasoned with seasonings and aromatic additives, pressed and then dried. The preparation process takes about a month, after which the product is considered fit for consumption. It is very important to properly store ready-made basturma at home, otherwise it will change its taste and may completely deteriorate. Under certain conditions, the delicacy will last for a whole year and will not lose its taste and beneficial properties.
How to choose basturma
Those who prefer a store-bought product need to understand what to consider when purchasing a delicacy.
1. For better preservation, it is better to take basturma in vacuum packaging. In just such a container, meat retains its appearance and taste longer. Also, in a vacuum, if stored properly, bacterial growth slows down and the shelf life is usually long.
2. A good basturma contains meat and spices, nothing more.
3. You can check the freshness of the product as follows: when pressed, good meat remains elastic and quickly returns to shape.
4. You should choose brown basturma. Deeply red meat most likely contains a large number of nitrates (and in principle they should not be present).
5. Properly prepared and preserved basturma is sprinkled with a significant layer of spices. This gives the product a specific piquant taste and protects against harmful microorganisms.
6. There should be no traces of moisture on the surface of a quality delicacy.
As when choosing any product, the first thing to look at on the packaging is the production date and expiration date. By purchasing basturma “from hand”, you can evaluate the appearance of the product yourself and take the word of the seller when he says about the freshness of the delicacy.
Freezing
Is it possible to store basturma in the freezer? No, it's better not to do this. The product will lose quality due to insufficient air access and exposure to negative temperatures. When frozen, the structure of the meat fibers changes, as a result of which the basturma begins to fall apart when defrosted. At the same time, its taste is irretrievably lost by at least 40%.
This storage method should only be used as a last resort. For example, if you urgently need to go on a long business trip. But you should be prepared for the fact that the quality of the product will no longer be the same as before.
Those who know how long basturma can be stored always have the opportunity to treat themselves to high-quality dried meat, regardless of whether it is bought in a store or made at home.
It is important to remember that this product should not be kept in the refrigerator or freezer. In order for the meat to retain its taste and pleasant, appetizing aroma, it must be in a cool, ventilated place, in a fabric bag or other container that allows it to “breathe.”
Storing jerky in the refrigerator
Cooks advise storing basturma outside the refrigerator, in a cool, ventilated place, but if there is no such room in the house, then a refrigerator is preferable.
Storing dried meat in the refrigerator for a long time can change its taste. Therefore, despite the ability to store basturma for up to six months, stored in the refrigerator should be consumed as quickly as possible. There the meat is stored wrapped in cling film. The option of preserving basturma in vacuum packaging is the best.
Choosing basturma in the store
The storage process begins with purchase. The fresher and better quality the basturma you buy is, the longer it will last at home.
When purchasing a product, please pay attention to the following points:
- Read the ingredients carefully. If the product is natural and of high quality, the composition will only include: meat, salt, spices. There should be no foreign ingredients, otherwise the product will not be of high quality.
- The packaging must be of high quality. Examine it carefully for damage to ensure there is no moisture on the outside. It is best for the packaging to be vacuum-packed, since enveloping the meat too tightly significantly impairs its taste, especially if it has been lying around for a long time.
- If the basturma is of high quality, it should be elastic. How can I check this? Press it with your finger. Ideally, it should regain its shape almost immediately. If, after pressing, a dent remains, then the meat is far from fresh.
- Basturma should not be bright. The red color of the product means it contains nitrates.
- Since the product is coated with spices on top, they should look like an additional coating and fit tightly to the meat.
Storing basturma in the freezer
Exposure to extremely low temperatures in the freezer negatively affects the quality of basturma. Of course, meat that has been in the freezer for several months will not go rotten, but approximately half of its taste will be lost. Sub-zero temperatures destroy the structure of the fibers of the dried meat, and after defrosting it falls apart.
If necessary, it is possible to leave the basturma in the freezer even for a year, but, unfortunately, you will not have to enjoy the original quality, although it will be quite possible to eat meat.
How to store basturma?
Firstly, to maintain freshness, you must initially choose the right basturma. There are 5 main criteria for selection.
- The meat must be vacuum packed;
It is necessary to prevent the growth of bacteria, the meat does not dry out too much, and remains in good shape. - Compound;
It should contain only basturma and some spices. If it contains any additives, then the product is of poor quality. - State;
The piece should be elastic and, when pressed, restore its shape. This indicates the freshness of the product. - Color;
The ideal color is dark brown with redness. If the meat is too red, it means that the content of nitrates is exceeded, which should not be present at all. - Upper layer;
There should be a thick layer of spices on the surface, this means the product is properly marinated and protected from harmful bacteria.
In general, there is no exact opinion on where to store basturma. Opinions are divided. Contemporaries say that it is better to keep it in the refrigerator to extend its shelf life. But the founders of this product claim that no refrigerator is needed. Let's figure it out.
How to store basturma in the refrigerator
The method of storing it in the refrigerator can greatly surprise a person who is intimately familiar with the process of preparing and storing basturma. But current manufacturers recommend doing just that. To prevent drying out, it should be placed in a plastic bag, vacuum packaging, or shrink film. This is also necessary so that other products are not saturated with the smell of meat with seasonings. The shelf life will be half a year , but if we take the opinion of experienced people, it should not be stored for long, and only the amount that will go to your table in the coming days. It’s just that when left in the refrigerator for a long time, the meat loses its taste. Also, all shelf life depends on the amount of salt and spices.
How to store basturma in the freezer
As for storing in the freezer, this is not recommended; exposure to extremely low temperatures is detrimental to the fibers of the dried meat, that is, it will fall apart when defrosted. Also, the taste is lost by about 40 percent. This action should be performed only in extreme cases, if, for example, you are not at home for a year or a year and a half , then you can come and try basturma, although not of the type that can usually be purchased or made.
How to store basturma at room temperature
The best storage option is the way our ancestors stored it. If you look back into history, people took pieces of beef or chicken with them on long hikes or hunts, and there were no refrigerators. Raw meat was placed under the saddle and soaked in salt from the horse's sweat, then it was dried and consumed. Now, of course, the recipes have changed and become better. Accordingly, it must be stored in a well-ventilated, cool place. The product is in a cloth bag. At the same time, the shelf life remains the same for half a year , but without loss of consistency and taste.
How to store basturma so it doesn’t dry out
Basturma is already a dried product, and if the remaining moisture is removed from it, it will dry out and will not remain such a tasty delicacy. To do this, Armenians moisten the cloth with water and wrap it around the meat. Afterwards they are placed in bags and also stored at room temperature. To prevent drying out, humidifiers are also used today.
If you decide to cook basturma yourself, then try the recipe below:
Making beef basturma at home
Often, basturma can be consumed immediately after it has just withered. The finished product can be used in the preparation of snacks, sandwiches, hamburgers, salads and appetizers in combination with vegetables.
To prepare the dish, you need to purchase fresh beef . Some experienced chefs prefer to use young buffalo meat for basturma because of its thinner connective film compared to beef meat. Buffalo basturma turns out even more beautiful due to the inclusion of white veins; the dish takes on a “marbled” appearance. For all basturma recipes you need only the softest and most tender meat: fillet or meat from the rump muscles.
The most popular and delicious beef basturma recipes:
- Tenderloin dish. You need to separate the muscle from the inside of the piece of meat and clean it of the fat layer. If the pieces are large, you can cut them into several pieces lengthwise. Pieces of meat should be rolled in spices and hung on hooks in a cool place with good ventilation.
- Fillet basturma. The method of preparing basturma does not differ from the previous recipe. There are minor differences in preparing meat for deboning. The lower back muscle is most suitable for this recipe; the fat from it does not need to be cut off. The meat must be processed carefully so as not to cut the muscle tissue. The pieces need to be made small so that it wilts easier: just cut it into strips 3-5 centimeters thick.
- Rump dish. This recipe for making basturma is also called “Weisbrat” in Armenia and Turkey. The rump is considered the most delicate part of the carcass and has a beautiful pink color. For cooking, you will not need all the meat of the rump, but only one of its muscles, which differs from the other parts in the shape of a cylinder. It must be very carefully separated from the carcass and cut lengthwise. You will get 2-3 identical parts that need to be dipped in spices and dried.
Various cooking methods make this dish suitable for dietary nutrition if consumed in moderation, and its beneficial properties strengthen the body. A variety of recipes allows you to prepare a dish for every taste .
How to choose
Long-term storage of basturma is possible only if the product is of good quality and fresh from the very beginning.
At the time of purchase, be sure to pay attention to the composition. The composition should not contain anything other than meat, spices and salt. Various flavorings, flavor enhancers and preservatives are an indicator of the unnaturalness and low quality of basturma.
The meat should be kept in a vacuum, which will prevent it from drying out and also limit the growth of bacteria. In this case, the packaging must be intact, without damage, and have no traces of moisture on the surface.
Nutritional value and beneficial properties of the dish
100 grams of the finished product contains 15 grams of protein and 20 grams of fat.
People who watch their weight and follow a diet are recommended to eat no more than 100 grams of dried meat per day; the calorie content of this amount of ready-made food is quite high and equals 240 kcal. Due to the technology of preparing the dish at low temperatures, the meat retains a large amount of minerals and other useful microelements. It is enriched with vitamins A, B and C, calcium and magnesium. After eating basturma, fatigue goes away and strength is restored.
The spices that make up the basturma shell are useful for the prevention of colds, increase immunity and reduce inflammation.
Despite all the beneficial properties of the dish, you need to eat it with caution. Here is a list of contraindications and possible harm from excessive consumption of basturma:
- Eating large amounts of beef threatens the formation of uric acid during the digestion process;
- People suffering from gout and kidney disease should take this dish with caution;
- Too much spice can harm the liver.
Period and conditions for storing basturma at home
Beloved by many, basturma is made from dried beef tenderloin. It has a peculiar piquant taste and a pleasant meaty aroma. To make this dish, fresh beef is used, which is pre-soaked in a salt solution and then pressed down with a heavy press. After the moisture has evaporated, the meat is treated with various spices and placed in a cool place where it will dry. As you can see, making jerky yourself is not difficult. But if you have doubts about your culinary abilities, you can always buy it ready-made. Read on to find out where and how to store basturma at home.
Beef basturma
- The tenderloin is divided into pieces 3 cm thick, 0.5 kg each.
- Fat and connective films are removed.
- The workpiece is washed and dried.
- Salt is poured into a wide container, the meat is rubbed and sprinkled completely.
- Placed in the refrigerator for 3 days.
- The salt draws out the liquid, it is drained, the workpieces are turned over, covered with dry crystals every day.
- The fillet is washed under the tap and wiped dry.
- Wrap with gauze and press for 1 day.
- Hangs outdoors at room temperature in the shade for 3 days.
- The gauze is removed, the workpiece is rubbed with a thick layer of wet spices.
- The coating should adhere well to the pieces.
- The second layer of spices is applied after the first has dried.
- The fillet is wrapped in gauze, tied with twine, and hung in the fresh air in the shade.
