Basturma from beef according to the classic armenian recipe

12 servings
27 days 30 min

Rinse the meat under running cold water and dry with a towel. With a fork, on all sides of the beam make punctures to improve the outflow of excess liquid during salting of meat. We place the meat in deep dishes, having previously poured salt to the bottom. After placing the meat in the dishes, we fill it up with salt to the top. In our case, it took about 2 kg of salt.

Cover the dishes with a lid or cling film and place them in the refrigerator for three days. After the expiration of the term, we take out the meat and wash it from salt under cold running water. Dry again with a clean towel or napkins.

To betray the desired form (if desired), we place the meat under an impromptu press for a day. We used a board and cans of water. After a day, the balyk acquired a flattened shape and now it can be hung on a hook.

Now we are preparing a coat. In deep dishes, we mix all the dry ingredients indicated for it, and three garlic on a fine grater or press. We need flour in order to betray the sticky mixture. We add so much water to the mixture to make a paste-like substance, which will conveniently coat balyk. We have left to apply the resulting paste in a dense layer on the balyk in such a way that there is not a single smeared place left.

This operation is convenient to perform with a silicone spatula. You need to coat quickly so that the spices do not have time to dry ahead of time. If the spices are still dry, add some water and continue the operation. The last touch: with a hand wetted in water, smooth the paste over the entire area of ​ ​ the beam to smooth out the irregularities and fill small voids.

Place the balyk for 25-30 days in the refrigerator, hanging on a hook. We adapted the refrigerator door for this. After the deadline, we remove the balyk from the hook, cut it into thin slices and eat it ourselves, treat friends, guests, neighbors. Everyone has a pleasant appetite!