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