Basturma from beef at home in armenian

10 servings
22 days

How to make beef basturma at home? Prepare all the necessary products. Take a piece of fresh beef without bones and veins, as well as all other components. Rinse the meat well under running water and dry with paper wipes. I had a piece of about 1. 5kg, so I increased the amount of spice a little.

Puncture with a fork on all sides of a piece of meat.

Transfer the beef to a suitable container and fill with table salt. Send to the refrigerator to be salted for two days. Next, remove the meat, rinse and cover with cold water, leave this way for 20-30 minutes. Drain the water, and dry the piece again with a towel.

Wrap the beef in paper napkins or cloth, put in a container. Build a bend on top (I put a plaque on beef and install a brick wrapped in a cellophane bag). Send to the refrigerator for two days.

After the allotted time, remove the napkin (fabric), extend a thick thread or tourniquet from one edge (as in the photo).

Hang the meat in a well-ventilated room at room temperature for 3-4 days. I was drying beef in the kitchen near the window.

Cook the chaman. Add fenugreek to warm water, mix with a whisk so that there are no lumps. The mixture should turn out like liquid sour cream. In general, chaman according to the original recipe is recommended to cook in advance and send to the refrigerator for a day. I did not do this and it turned out flawlessly anyway.

Add ground black or allspice, paprika, hot pepper, garlic passed through the press and a pinch of salt to the fenugreek.

Stir again until smooth.

Dry the beef on all sides with chaman. This can be done with a silicone brush or with your hands.

Spread the whole seasoning evenly on all sides of the meat. Send the future basturm to a container, cover with cling film and leave in the refrigerator for 8-10 days. During this time, periodically remove the beef and distribute the chaman evenly again, if required.

Remove the piece from the fridge and hang to dry for 3-4 days. Feel the basturma, if it is dry, then everything is ready!

Wrap a piece of meat in a film of food and put it in the refrigerator for storage.

Cut the basturma into thin pieces and serve to the table!