How To Make Pastirma/Basturma (Cured Beef)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

Cut the beef scotch filler into two equal parts.

Cover the bottom of a large baking tray with salt.

Salt each piece of beef thoroughly and set aside.

Refrigerate the salted beef for 3-4 days.

After three days, drain the juices from the beef and wash off the salt with cold water.

Soak the beef in cold water for about an hour.

Pat the beef dry with paper towels and place it between kitchen towels to remove excess moisture.

Hang the beef in cheesecloth in a cool place or refrigerator for about two weeks.

Prepare the spice rub by mixing 1 tablespoon salt, 3 tablespoons fenugreek, 3 tablespoons paprika, 1 tablespoon black pepper, 1 heaped tablespoon dried garlic powder, 1 tablespoon hot cayenne pepper, 1 tablespoon allspice, and 1 tablespoon cumin powder in a bowl.

Gradually add warm water to the spice mixture until it reaches a paste-like consistency.

Refrigerate the spice mixture for a day to let the flavors combine.

After two weeks, cover the dried beef with the spice paste and hang it again in the fridge for 2-3 weeks.

After the drying period, slice the basturma into very thin pieces.

Cooking Techniques

Equipment Needed

Spice Level: