How To Make Pastirma/Basturma (Cured Beef)
This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey.\r
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How To Make Basturma\r
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3-4kg Beef Fillet (scotch Fillet, Tenderloin etc)\r
Lots Of Salt\r
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Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks\r
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Chaimen Spice Rub\r
1 tbsp Salt\r
3 tsp Ground Fenugreek\r
3 tbsp Paprika (Sweet)\r
1 tbsp Black Pepper\r
1 tbsp Garlic Powder\r
1/2 tbsp Cayenne Pepper (Optional)\r
1 tbsp Ground Allspice\r
1 tbsp Cumin Powder\r
App 1 cup warm water\r
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Apply to meat and leave covered for 2-3 weeks
\r
WELCOME TO HENRYS HOWTOS\r
I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE!\r
SUBSCRIBE: \r
YOUTUBE: \r
FACEBOOK: \r
SNAPCHAT: henrytad1990\r
\r
How To Make Basturma\r
\r
3-4kg Beef Fillet (scotch Fillet, Tenderloin etc)\r
Lots Of Salt\r
\r
Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks\r
\r
Chaimen Spice Rub\r
1 tbsp Salt\r
3 tsp Ground Fenugreek\r
3 tbsp Paprika (Sweet)\r
1 tbsp Black Pepper\r
1 tbsp Garlic Powder\r
1/2 tbsp Cayenne Pepper (Optional)\r
1 tbsp Ground Allspice\r
1 tbsp Cumin Powder\r
App 1 cup warm water\r
\r
Apply to meat and leave covered for 2-3 weeks