STAGE 1: Make the brine: in 1 liter of water 4 tbsp of salt, so that the raw egg floated. Put meat (preferably beef, not fresh from the freezer, if you have a pork - sure to cut all the veins and fat) into the solution for 2 days in the refrigerator. In the photo already in 2 days.

STEP 2: Dip the meat in spices, specifically: black and red pepper, turmeric and, of course, coriander.

STEP 3: Wrap the meat in cheesecloth and hang onto the ledge in the kitchen, here the most optimal place for drying. Be SURE to ventilate the room. The time of drying you define yourself as who loves who drier, who is softer. Ideally, you can cook the basturma of beef.