BASTERMA (SHORT CUT METHOD) (Cured spiced meat)

Armenian appetizer!


1 slice of beef (about 2 lbs.)
1 cup bagged granulated salt

Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8"). Insert heavy string 
through one end and make a loop. Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.

Wash meat well with cold water and leave in clear water for one hour. Then drain and press between towels to remove moisture. 
Continue until meat is quite dry. Hang in cool airy place to dry about two weeks.

Chairnen mixture:
3 tbsp. chaimen
2 tbsp. paprika
1 tsp. red pepper (opt.)
1 tsp. salt
1 tbsp. blk. pepper
1 tbsp. kimion (cumin)
1 tsp. allspice
3-4 cloves garlic, crushed
1 cup water

Combine all above ingredients, adding water a little at a time to make thick paste. Soak meat in it for 2 weeks.
Hang in airy place for 2 more weeks.

May be used immediately, refrigerated, or frozen.

NOTE: A cheese cloth casing may be used to slip 
meat into before hanging.

Please report any bad links..Thanks, Buzz


Copyright 2001 - The Gutsy Gourmet - All rights reserved