Chicken Basturma — Not Your Typical Cured Meat Snack

Learn how to make chicken basturma using a traditional curing method that builds deep flavor through spices, air-drying, and simple real-food ingredients. This step-by-step tutorial shows how to prepare, season, cure, and dry homemade basturma into a tender, savory cured meat that works especially well for slicing and snacking. Timestamps 0:00 Introduction 0:19 Preparing the Chicken Breast 0:58 Curing the Meat 2:00 Air-Drying Process 5:05 Serving and Slicing Watch more traditional cooking on Cook Avenue playlist:    • Cook Avenue   Watch next Classic Ukrainian Cabbage Rolls Recipe:    • How to Make Easy Cabbage Rolls | Classic U...   Subscribe for more traditional cooking:    / @ryeavenue   Chicken basturma (also known as pastrima) is a spice-rich, aromatic cured meat traditionally made with salt, garlic, and regional seasonings. In this recipe, chicken breast is cured and air-dried to achieve the right texture, then sliced and served as a flavorful, protein-forward snack. Because it relies on basic ingredients and natural air-drying, this method works in a regular home kitchen without special tools. The result is a lean, tender cured chicken that fits naturally into paleo, gluten-free, traditional, and real-food cooking styles. #ChickenBasturma #CuredMeat #RealFoodCooking