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This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey. WELCOME TO HENRYS HOWTOS I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE! SUBSCRIBE: http://www.youtube.com/user/henrytad1990?sub_confirmation=1 YOUTUBE: http://www.youtube.com/henrytad1990 FACEBOOK: http://www.facebook.com/henry.tadevosian SNAPCHAT: henrytad1990 How To Make Basturma 3-4kg Beef Fillet (scotch Fillet, Tenderloin etc) Lots Of Salt Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks Chaimen Spice Rub 1 tbsp Salt 3 tsp Ground Fenugreek 3 tbsp Paprika (Sweet) 1 tbsp Black Pepper 1 tbsp Garlic Powder 1/2 tbsp Cayenne Pepper (Optional) 1 tbsp Ground Allspice 1 tbsp Cumin Powder App 1 cup warm water Apply to meat and leave covered for 2-3 weeks
Бреазола, вяленая говядина из Италии. Для приготовления нам понадобиться: - 1 кг постной говядины; - соль 2 столовых ложек; - сахар 1/2 столовой ложки; - головка чеснока; - чабрец (пучек свежий или 2 столовые ложки сушеного); - смесь перцев (черный , белый, зеленый, паприка и кориандр) пакетик или 12 г. - 8 зубчиков гвоздики Сначала натираем говядину посолочной смесью и укладываем солиться на 10 дней. Промываем, удаляем лишнюю влагу, обтягиваем пергаментом, перевязываем шпагатом для придания круглой формы и вывешиваем вялиться в холодильник. Через 30 дней можно подавать к столу!)
More on http://www.salumi-italiani.it It 'a typical production of Valtellina and it's only produced in the province of Sondrio has the right to claim the European recognition of IGP. It 's the only product of Italian charcuterie to be derived exclusively from beef and is obtained from the thigh cuts of beef, dry tanned with salt, pepper, garlic, cinnamon, bay leaves and cloves for about two weeks. It 'a deli meat with high nutrient quality and energy, due to the almost complete absence of fat, and the high protein content. Excellent with cheese, but also good with vegetables: very common is a simple dressing of salt, pepper and lemon juice. IVSI All rights reserved
Making homemade Capicola using the Umai Dry Bag Charcuterie Kit. Umai Dry: http://shop.umaidry.com?rfsn=225932.2807b Umai Channel: https://www.youtube.com/user/UMAiDrybagSteak Support Ballistic BBQ: https://www.paypal.me/ballisticbbq
casadipucci.blogspot.com Whatdafunk by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/
Bresaola is air-dried, salted beef that has been aged for up to three months until it becomes hard and turns dark red. You'll need a bucket and 3 metres of muslin cloth for this recipe.
1 kg topside beef, excess fat trimmed
7 juniper berries
2 bay leaves
3 garlic cloves
1 tsp fresh thyme
1 tsp fresh rosemary
2 tbsp olive oil
3 litres red wine (can be good cooking wine, such as claret)
4 tbsp sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 weeks
Hanging time 2 weeks
Makes 1 kg
Cut the beef into long strips of about 8â€“10 cm, to form a long rectangular shape. In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil.
Place the beef into the bowl and rub the mixture all over. Place the beef and remaining mixture in a bucket. Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.) Refrigerate for 2 weeks.
Take the beef out and rub the sea salt all over it. Wrap the beef in muslin and tie with string. Hang the beef in a cool, well-ventilated area for about 2 weeks at 14Â°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process â€“ up to 4 weeks.)
Unwrap the bresaola and thinly slice. Serve with good-quality olive oil.