BASTURMA from Pork Loin

Basturma is a highly seasoned, air-dried cured meat that originated in the Middle East and is popular in various forms across the region. While traditionally made with beef, this recipe will guide you in making a delicious version with pork loin. Traditionally, basturma is made using beef, and the most common cut used is the beef tenderloin or eye of round. These cuts are preferred because they are lean, have minimal fat, and are relatively uniform in shape, making them ideal for drying and curing. Here’s a bit more about these cuts: Beef Tenderloin: This very tender and lean cut from the loin is often considered a premium choice. It's great for basturma because it cures well without becoming tough. Eye of Round: A lean and less expensive cut from the hindquarters of the cow. Its cylindrical shape makes it perfect for the traditional method of hanging the meat to dry. Both cuts work well for basturma as they dry and cure evenly, and their leanness ensures a longer shelf life without the fat turning rancid during the drying process. 👇 RECIPE BELOW ❤️Hello, viewers! Don't forget to hit the subscribe button and share the video if you like it! Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos 🙏 SUPPORT OUR CHANNEL 🙏 I want to say thank you for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil Stephanie Malcolm Peacock John Baird Franz Domurath Kim Kayoda Richard Harris Don Jackson John Clinton Marriage Chrissy Kana Sherri Wilson Ken Oldham Stephen Short Glenn Kelly Wayne Taylor Adrian Bartoli Joanne Brown Elizabeth e.behrendt Adam Conolly Mary Palmer Patricia Dooley Mary Eaton Sharon Wills Christopher Beattie Carol Andrew Eve Adams Bobbi Nan Rinker Heather Torrey Kathe Mayer Dmitry Stillermann Vanessa Walker Dana Fringer Derrick Lewis Budgieboy Jeana Dana Fringer Kathleen Hayes John Kennington John Baldwin Sharla Hulsey Doug & Sunny Olsen Debbie Evans Jean Buckley Julie Rimmer-Hunter Harry Bond Chris Matheson Back the Blue Tez Brennan Mary F If you would like, Support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyardchef Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyardchef NEW FACEBOOK PAGE - https://www.facebook.com/groups/backyardchefscasualkitchen NOTE: You have to answer all membership questions to join it's fully automated Ingredients For the Curing Mix: - 1 kg pork loin - 100 g coarse sea salt - 1 tsp sugar - 1 tsp black pepper - 1 tsp paprika - 1 tsp ground cumin - 1 tsp ground coriander - 1/2 tsp ground cinnamon - 1/2 tsp cayenne pepper - 3 cloves garlic, minced For the Spice Coating (Chaman): - 30 g paprika - 15 g ground mustard powder (substitute for fenugreek powder) - 10 g cayenne pepper (adjust to taste) - 5 g ground black pepper - 5 g ground cumin - 4.5 grams of garlic powder - 100 ml water (to create a thick paste) NOTE: Normally, fenugreek powder is used – I'm not too fond of the bitter taste Refrigerate 2-3 months Freeze 6 months When storing basturma after cutting, it’s generally better to use greaseproof paper (also known as parchment paper) rather than silicone-coated paper for a couple of reasons: Breathability: Greaseproof paper allows the basturma to breathe slightly, which helps maintain the dry texture while preventing excess moisture buildup. This is important for cured meats to avoid spoilage. Non-reactive: Greaseproof paper is non-reactive and won’t impart any flavour to the meat, keeping the basturma’s spices and flavours intact. Silicone-coated paper, while non-stick, tends to seal in moisture more, which might slightly affect the texture of the basturma. It’s generally better for baking than long-term storage of cured meats. PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at NO extra cost to you, and it will assist me in maintaining my channel and creating more videos. I appreciate your support. Thank you for considering using these links.