Grilled Basturma

12 servings

480 minutes

Grilled basturma is a true gastronomic masterpiece inspired by Ukrainian traditions. This delicacy combines the tenderness of pork loin with the richness of spice aromas. The marinade of liquid smoke, coriander, garlic, and cloves fills the meat with depth of flavor, while slow smoking on the grill gives it juiciness and richness. The origins of basturma date back to ancient times when it was prepared for long storage and intense flavor. Hot basturma has a bright smoky aroma and juicy texture, while chilled has a dense structure perfect for slicing. Basturma can be served as a main dish or as an appetizer on a meat platter. It pairs perfectly with fresh vegetables, mustard, and crispy bread, revealing its full range of flavor nuances.

Energy value per serving

• Calories: 1005.5
• Proteins: 35.6g
• Fats: 92.2g
• Carbohydrates: 7.6g

Ingredients

• Brown sugar: 2 tbsp
• Ground black pepper: 5 tbsp
• Ground coriander: 4 tbsp
• Ground dried garlic: 2 tbsp
• Ground cloves: 1 tbsp
• Bay leaf: to taste
• Pork loin: 3 kg

Cooking steps

1. To smoke, mix liquid smoke, brown sugar, black pepper, coriander, granulated garlic, cloves, and bay leaves in a small bowl. Rub the mixture on the pork loin and place it in a large resealable bag. Store the bag in the refrigerator for 4 days, turning it twice a day.

   Required ingredients:

   • Brown sugar: 2 tablespoons
   • Ground black pepper: 5 tablespoon
   • Ground coriander: 4 tablespoons
   • Ground dried garlic: 2 tablespoons
   • Ground cloves: 1 tablespoon
   • Bay leaf:  to taste
   • Pork loin: 3 kg

2. After 4 days, take the meat out of the bag and rinse it under cold water. Then place the pork in a large container, pour in water, and leave it. After 30 minutes, drain the water and gently pat dry with paper towels.

3. For the seasoning, mix black pepper, coriander, and garlic in a small bowl. Rub the mixture onto the pork loin.

   Required ingredients:

   • Ground black pepper: 5 tablespoon
   • Ground coriander: 4 tablespoons
   • Ground dried garlic: 2 tablespoons

4. Preheat the smoker or grill to 110 degrees. Smoke the meat for 4-6 hours until done. Remove from the smoker, wrap in aluminum foil, and let it 'rest' for 1-2 hours. Slice and serve hot or refrigerate. Cold meat should be sliced thin.

5. For the seasoning: 3 tablespoons of coarse black pepper, 2 tablespoons of coarse coriander, 1 tablespoon of granulated garlic, wood for smoking.

6. Enjoy your meal!