INGREDIENTS: 2.2 lbs Beef Sirloin or tenderloin 4 Tbs, Tender Quick Cure 3 Tbs. Fenugreek 2 Tbs. Paprika 2 Tbs. Powdered garlic 1 1/2 tsp. Cumin 1 tsp. Allspice 1 tsp. Ground Black Pepper 1 tsp. Cayenne Pepper METHOD: 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 ZipLockฎ 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 netting, cheesecloth or stocking and hang in a dry airy place (65 degrees F and 50% humidity) until dry (about 4 days). 6. The basterma is now ready to eat. Slice paper thin to serve.
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