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INGREDIENTS:

The best time to make Basterma or Pasterma is in the fall when it is still warm, breezy,  but little humidity.
1. First you will need good meat.  Filet mignon whole loin is the best. Cut into  about 6 inch pieces,  about thirds of the loin.
2. Tie a heavy butcher string in one end of the loin and make a loop so you can hang the meat.
3. Cover the meat with coarse salt (Kosher salt or crushed rock salt) and let stand in a covered pan for 3 days.
4. Wash the salt off the chunks of meat with cold running water and then let the chunks soak for one hour in cold water.  
Hang the chunks by thier loops and let drain for one hour.
5. Wrap the meat well with cheese cloth and arrange side by side in a roaster or lasagna pan. 
 Place a board (cutting board) over then amd weight them down with heavy cans.  This is to drain all the juice from the meat.  
Change the cheese cloth every 12 hours.  Continue this for 2 days.
6. Cover the meat with fresh cheese cloth and hang the meat again in a DRY, cool windy place
for two weeks until thhe meat is quite dry.
7. Make CHAIMEN and soak the meat in it for 2 weeks

RECIPE FOR CHAIMEN
3 Tablespoons ground fenugreek
3 tablespoons paprika
1/2 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
1/2 tablespoon fresh ground cumin
1/4 tablespoon Cayenne pepper
1/4 tablespoon Allspice
3-6 cloves crushed garlic
Combine all the above ingredients with enough water to make the mixture as thick as waffle batter.  Process this mixture well to avoid any lumps.  
This will keep in the refrigerator well for several weeks.

Note: Armenians eat this as a dip for bread,  a marinade for hamburgers (lulu kebab),  making soojookh and I guess a lot more.

8. After soaking the meat in the chaimen for 2 weeks,  I would refrigerate it.  The recipe calls for storing in pickling jugs and keeping in a cool place.  
If the Basterma gets too dry in storage,  you can soak it again in chaimen to soften it.  Slice thin and enjoy!

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