1 . Stage
Rinse the pork well, wipe it with a paper towel, remove the fat and film from the meat. Transfer to a deep bowl, cover with sugar and salt. Massaging with your hands rub everything into the meat.
2 . Stage
Cover well with cling film and refrigerate for 3 days. During this time, the meat allocate quite a lot of juice.
3 . Stage
Wipe the pork with napkins, wrap in gauze, lay in a container and put under the press for another 2 days.
4 . Stage
Mix all the spices together, add quite a bit of water and rub the meat on all sides.
5 . Stage
Put the pork tenderloin on gauze folded in half, tie tightly with a thread. Hang the meat to dry in a cool place for 2-3 weeks.
6 . Stage
From the finished basturma, carefully remove the excess spices, cut into pieces and serve.
7 . Stage
8 . Stage
Pork basturma is very aromatic and tasty jerky, cooking is quite simple, but very long. Meat can be dried on the balcony in the cold season, also in the refrigerator on the doors. Do not be afraid to salt or use too many spices because the meat will take as much as you need. Basturma is perfect for a festive table as a delicacy, also a great beer snack.