Pork Loin Basturma! You'll forget about store-bought bacon forever! ASMR
Pork Loin Basturma! You'll forget about store-bought bacon forever! ASMR Do you often treat the family to meat delicacies? If not, try making basturma with pork loin. Everyone will like this delicacy. The main thing is to be patient.
Words are not enough to describe such a delicious dish. You better try, don't be afraid. Try it, you will definitely succeed. A delicacy for the home. All you need is meat and spices. Cook with love! Have a nice day everyone!
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Pork 1kg.
salt 1kg
Put in the fridge for three days.
Check every 12 hours.
drain liquid.
Soak in cold water for 3-5 hours.
Change fresh water every 30 minutes.
paprika 1 tsp
Dry garlic 1 tsp
black pepper 1 tsp
A mixture of herbs 1 tsp.
white pepper 1 tsp
Coriander 1 tsp
Pat the meat dry with a paper towel.
Sprinkle with spices.
Wrap in cheesecloth.
Leave to dry in a well-ventilated place for 2-4 weeks. (hanging on a rope)
It took 25 days.
Basturama is ready!
Pork belly 1600 gr.
Salt.
Coriander 1 tsp
Mixture of peppers 1/2 tsp.
Garlic 6-7 cloves.
Chili pepper 1 pc.
Olive oil 1-2 tbsp.
Mustard 1 tsp
Barbecue sauce 1-2 tsp
Parsley 1 bunch.
Bake for 100 minutes at 180°C.
open slide.
Bake for 20 minutes at 200°C.
Potato.
Parsely.
Garlic 2 cloves.
Butter.
Thanks for your time!
Fragrant and delicious dinner is ready!
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Enjoy your meal! 😘
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#quickkitchen #quick_kitchen #quickkitchenrecipe
Пікірлер: 273
anyone els impressed by that handwriting of the date? Primo quality penmanship 👌🏽
А где она может висеть и при какой температуре? Спасибо 🌞
What is the room temperature and humidity for hanging the meat?
🧑🍳выглядит очень вкусно😉 отдельная похвала оператору за приделанную работу📽
Muito linda sua receita,muito grata!🙏🙋♀️
Years back, this was simply referred to as Salt Pork.
@khamen723
Жыл бұрын
A few more seasonings going on, besides salt
@deannacrownover3
Жыл бұрын
@@khamen723 That seasoning is just flair. The same process is used for salt pork
Will definitely be making it. Looks delicious! ❤
Супер рецепт! Спасибо большое!
Amazing looks so delicious thank you for sharing your wonderful recipe my new friend
Todo muy bueno...
Rsep dan tutorianya bagus,sangat enak kelihtan❤🙏
Super merci ❤️❤️❤️
Вы молодец и спамибо за Ваш труд.👍👍👍.....🌻🌻🌻
@schnelle_kuche
Жыл бұрын
👍👍👍👍🌹
I’m hungry now, so this will be incredibly delicious in about 30 days.
@MD1936
Жыл бұрын
😂
Muito interessante essa receita, vou fazer sim😋😋😘😘
Умничка, спасибо , класс
Olá, Prá salgar você usou sal grosso ou sal de cozinha normal. Parabéns pelo seu trabalho e capricho!
MARAVILHOSO
My God, how I wanted meat! Thanks for the recipe! I'll take notes! ♥
Уже хочу.....😋
Gente do céu, que espetáculo! Eu estou salivando. Receitas completas. Obrigada.
@sandrafenix
Жыл бұрын
Vc sabe o que é basturama, no Brasil?
@jessicamendes4511
Жыл бұрын
@@sandrafenix Olá, é o pastrami.
Nope. 😆 Trichinosis.
looks great! thanks for sharing
So where do you hang it for 25 days in a dry place or in the fridge?
@steffenrosmus9177
Жыл бұрын
In an cat and dog free zone!!!!
@joeshaves1633
Жыл бұрын
Either one. Just check humidity and temp.
@anitabellefeuille7362
Жыл бұрын
At what temp and humidity?
@gildarichardson146
Жыл бұрын
It’s said hang in a well ventilated area
@roseandra1
Жыл бұрын
I’d think, you’d store it like root vegetables....dark, dry, and cool temperatures. No?
That may be dried, but don't you have to cook it. Unless it is smoked.
@RH-tg5pe
Жыл бұрын
It is cured by the salt
Looks yummy 😋
@schnelle_kuche
Жыл бұрын
🙌🙌🙌✌
спасибо вам
Умница. 👍👍👍😀
@schnelle_kuche
Жыл бұрын
Благодарю!
Sieht lecker aus. Wohin hängt man denn das Fleisch aus dem 1. Rezept? In den Keller? Welche Temperatur soll da ca sein?
Incrível basturma 🥓🥓🥓🍞🍷😊
Не ожидала что сьедим бастурму за один день. Спасибо, вкусно.
Супер!
Это не бастурма это сыровяленное мясо
the result looks like prosciutto
Nice vidéo 🙏
Lecker!!!
Te veo desde Londres excelentes recetas felicitaciones
@schnelle_kuche
Жыл бұрын
Gracias ! ¡Feliz visualización!
Выглядит шикарно! Я буду делать! Из России .
@kanal_patricka
Жыл бұрын
Фашистка
Toll,sieht sehr lecker aus.L.G.
Very interesting ,but can you eat it after you slice it ,or do you still have to cook it ? Looked good.
@Guzmaral
Жыл бұрын
You can eat it without cooking it
@jamesprior2496
Жыл бұрын
@@Guzmaral No thanks, I'd have to pass on that one! Can't imagine eating raw swine!
Wow!
wow🤩🤩大块肉吃起来感觉很过瘾😋😋
Куда подвесить, в прохладное место?
Los 25 días colgado es a la intemperie o en nevera?
Sieht gut aus
Thank you
Do you have to cook it at all? Or is it dry cured to eat?
@lizedur4976
Жыл бұрын
It’s in the name: basturma
@PhycoKrusk
Жыл бұрын
@@lizedur4976 That doesn't actually answer the question, especially since this is not actually basturma (it is not made of beef and is not pressed). That said, the remaining moisture of the finished product should be too low to really enable the growth of bacteria, but mold and fungus can still grow, and so can yeast. If kept cold and covered in a sealed container when not being eaten, it's probably pretty safe, but should be cooked if you aren't 100% sure.
@lizedur4976
Жыл бұрын
@@PhycoKrusk thanks. I was somewhat irritated when replying. Your explanation is very helpful.
La bastirms se come cruda ? Sin freír ?
This is a pork loin? I usually try to start with pork belly and trim it down
@schnelle_kuche
Жыл бұрын
yes.
Where did you hang it ? in room temperature ? looks delicious
For a place called quick kitchen....there nothing quick about this. In sane.
@schnelle_kuche
Жыл бұрын
😉😉😇✌
Все вкусненько только долго
Looks great. But the measurements for that spice rub need quadrupled to coat the meat that evenly
Soak with cool then place at ambient or fridge ?
Looks delicious. What kind of salt is that pickling, sea, kosher? Looks very coarse.
@TheTexasTakebyMissVikie
Жыл бұрын
Most meats are cured with kosher salt & it does come coarse or fine.
@eduardalopez3420
Жыл бұрын
@@TheTexasTakebyMissVikie Thx
Nice new friend from Pakistan🇵🇰🇵🇰
@benjaminpascual1.0
Жыл бұрын
🇵🇰
I like basturma from beef.
Can you reuse the salt for future pork loin?
👏👏👏
In the early stage, you put the meat into a glass box and seal it w/aluminum foil. May I know why you don't use the cap of the glass box? can I use cap instead of aluminum foil? and the temperature of my country is around 30-38 centigrade everyday. is it still suitable to hand it outside for 25 days?? i do concern that meat turns to spoiled.
@atencao
Жыл бұрын
No, you can't. It will dry too fast and in an unbalanced way. The outer part would be too dry and the inner part too wet. Also, in hot weather is more likely to have flies around. Put it in a plastic storage box with a glass of water and keep it away from sunlight.
@spikeserge359
Жыл бұрын
@@atencao thank you
Meu Deus não tô aguentando esses harmônicos
Hi , may i know it took 25days in chiller or freezer ?
@schnelle_kuche
Жыл бұрын
at 12-14 C.
Извините пожалуйста вопрос. А вы где подвешивание мясо? Просто я там думаю, что в квартире нет вариантов?
Интересный не сложный рецепт. Одно смущает - сало вбирает соль сколько надо, его пересолить трудно. А мясо, думаю , будет сильно соленым .
@user-fs9xy1sr4b
Жыл бұрын
Нет, не беспокойтесь о соли.
@user-kd6hm6xq1g
Жыл бұрын
Вымачивали же 3-5 часов.
@liudmylaliudmyla7192
Жыл бұрын
По ему я так написала. Недавно засолила поправку. Вымачивала, солёная. Пришлось даже проверить. Солёная, но поели , сделала чэ о то типа жаркое.
@liudmylaliudmyla7192
Жыл бұрын
Засолила почеревку
i had some meat in the fridge,i made this and was very good
Dios mío que cosa rica , y justo a esta hora que tengo mas hambre que un caníbal jejeje 😭😭😭
How long will this last? Does it need to be kept in the fridge once cut? Thanks
@RealTechZen
Жыл бұрын
In my home, it might last part of a second day.
@ta2505
Жыл бұрын
@@RealTechZen the same may well be true in my own lol, but I'm thinking in terms of food preservation. How long can this last if I make a lot for use over winter say?
В кадре моя неприподьемная ступа с пестиком. Главное - не выронить её из рук и не уронить на ногу. Инвалидность гарантирована.
Если холодильник современный с обдувом, то можно в холодильнике! А если капельный, то в холодильнике нельзя!!!!
Beograd uvek lajk od baka Dudina kuhinja ❤️ i meni lajk ❤️❤️❤️❤️❤️
Vídeo longo demais
Sembra davvero molto buono ma non hai detto 25 giorni appesa dove ? fuori, in cantina, in casa, a che temperatura ? Grazie.
Ficou 25 dias aonde?
Честно говоря, стадия вымачивания завершила для меня этот рецепт. Какие 25 дней??! 👌👌👋👋👋
@schnelle_kuche
Жыл бұрын
😁😁😁 ну вы другой рецепт делаете)
@user-kd6hm6xq1g
Жыл бұрын
Ни в коем случае! Соберу волю в кулак и сделаю такую вкусняху!
Yum real bacon.. Would you like to adopt me?
Where did you hang it for 25 days? In the fridge, from ceiling at room temperature, or smokehouse? After the 25 days you do not need to cook it ?
@TheTexasTakebyMissVikie
Жыл бұрын
Found answer in the Description along with recipes ☺
@schnelle_kuche
Жыл бұрын
😉😉😉👍👍👍👍🌹🌹🌹
Essentially what you've done is dry age it at home
И воду надо менять через каждые полчаса...
I am so confused. Bacon is cooked before serving. Do you eat this raw? Is this like prosciutto?
@schnelle_kuche
Жыл бұрын
Yes you are right!
where do you store after 25 days and how long you can?
При какой температуре и где должно висеть мясо столько дней?
@pilarbausela6694
Жыл бұрын
Lo puedes colgar en una terraza o en un sitio fresco que no le dé el sol
@angelcordova2312
Жыл бұрын
Vaya, que bueno que usted respondio. Todos pregubtab en donde se coloca y nadie habia respondido, muchas gracias
@pilarbausela6694
Жыл бұрын
@@angelcordova2312 de nada
25 dias esperando por um pedaço de 1 kg de carne? Estou fora.
Смесь трав... А если в ней уже кориандр?
What kind of salt did you use? Does it have to be sea salt or just ordinary cooking salt?
@guillaumemichallat307
Жыл бұрын
It taste better with sea salt. You can reuse it after, dry it in the oven (130/140°C). My salt has over 5 o 6 uses.
@samasonedderman
Жыл бұрын
@@guillaumemichallat307 Cool, thanks a lot.
@guillaumemichallat307
Жыл бұрын
@@samasonedderman also, I put my meat on salt for no more than 30 hours. Otherwise it's very salty. No less than 24.
@samasonedderman
Жыл бұрын
@@guillaumemichallat307 Wow! Please keep the tips coming. I'm writing them down. Thanks.
Какие окорока делают у нас в деревнях ,никакой хамон не сравнится !Копченый при желании на вишневых дровах !
請用白布包裹完成的豬肉放在冰箱還是掛在陰涼地方自然封乾呢？
💜🥰😋😘 This all looks very delicious- however to this wacky American, it is funny she made bacon out of pork loin (we would have roasted it), then made roast out of pork belly (we would have made bacon), lol. That being said I'm so gonna try both of these❣❣
添加物無し😍👍
me mata que el nombre del canal es "cocina rapida"
@amaliamartins9584
Жыл бұрын
😂😂😂😂
Keep it in the fridge for 25 days?
25 dias em qual temperatura?
@schnelle_kuche
Жыл бұрын
12-14 C
Where did you hang it for 25 days?
@schnelle_kuche
Жыл бұрын
In a well-ventilated place at a temperature of 12-14 C.
Perfeito yummmy que delícia 😋😋
😍😍😋😋😋
идеално
@schnelle_kuche
Жыл бұрын
🙌🙌🙌🙌
It looks amazing and I intend to start this recipe today. What is in the "mixture of herbs?"
@luke2049
Жыл бұрын
Where i shop at cause im cheap you can get a water bottle sized container of italian herbs for a few dollars. Which is just like basil oregano and thyme. Looks like hers is very similar give or take a couple is hardly going to affect it. Useful for handfulls of other recipes as well.
@jakefulgham3371
Жыл бұрын
@@luke2049 Thank you. I appreciate it. You replied just in time. I have to rinse and season later today.
to je pečeně a né panenka
😋😋🍷😄
❤