ARMENIAN BASTERMA - A CURED MEAT OF SIRLOIN OR BEEF TENDERLOIN

INGREDIENTS:  Serves 10
 	
• 2.2 lbs Beef Sirloin or tenderloin
• 4 Tbs. Morton's Tender Quick Cure 

CHAIMEN SPICE MIX:
• 3 Tbs. Fenugreek
• 2 Tbs. Paprika
• 2 Tbs. Powdered garlic
• 1 ˝ tsp. Cumin
• 1 tsp. Allspice
• 1 tsp. Ground Black Pepper
• 1 tsp. Cayenne Pepper


DIRECTIONS:
1.  Select a cut of beef from sirloin and trim it to about four inches thick,  removing all fat and
     connective tissue.

2.  Mix the cure and the remaining ingredients and process in a spice mill or coffee grinder to a
     powder.

3.  Rub meat with this mixture and store in half gallon ZipLock® bag in the refrigerator for 6 days.
     Rotate the bag once a day but do not drain off any of the liquid.

4.  After 6 days, rinse meat with cold water and drain until the surface is dry. This can be done in the
     refrigerator if desired.

5.  When the meat is dry,  enclose it in netting,  cheesecloth or nylon stocking and hang in a dry airy
place (65° F  and 50% humidity) until dry (about 4 days).

6.  The basterma is now ready to eat.  Slice paper thin to serve.

COOKS NOTE* 
Basterma should be made in October or November when the temperature is relatively moderate and the
humidity is low.  This is like the temperature in Fresno, California.  If you live on the East Coast or the
South,  you may want to make this at another time of the year.  You can always buy it pre-made from
most Armenian Delicatessens.