Pour half the salt into the bottom of the mold, lay the washed and towel-dried meat on top. Sprinkle the elk with the rest of the salt and distribute it evenly. Refrigerate for 1.5 days.
During this time, the meat needs to be turned over 2-3 times and drain the liquid.
Rinse and wipe the meat with napkins, try to taste it should not be too salty, if the meat turned out to be salted, then place it for 2-3 hours in cold water.
Grind all the spices in a coffee grinder and grate the meat well on all sides. Pierce the meat with wire and hang it in a well-ventilated place for 5-8 days, the drying time will depend on the room temperature, as well as what degree of meat dryness you like.
Ready basturma can be stored for about 2 months, wrapped in clean gauze in the refrigerator.
Elk basturma is very bright, tasty and fragrant. The meat is spicy, aromatic and very beautiful in color. The number and set of spices you can replace or reduce, it all depends on your preference. This basturma is great as an appetizer for beer, as well as for sandwiches. The cooking process is not too complicated, the main thing is to find a suitable place for drying meat, it can be a refrigerator or a balcony.