Basturma in Armenian

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Detailed recipe Armenian basturma. Armenian dry-cured meat delicacy that will delight your guests, great beer and just for a snack. Post with recipe and photos, but still I recommend to watch the video - it's all very detailed show and tell

Ingredients for Basturma in Armenian

Video of cooking Basturma in Armenian

Step by step instruction of cooking Basturma in Armenian

Шаг 1

The beef it is desirable to take the solid piece with no veins, membranes and connective tissue, but I didn't find any, got a piece of 1.2 kg and smashed it into 3 pieces of 400 grams. It's still delicious went out and chew normally. Pierce meat with a fork, the salt was better inside.

Шаг 2

fill the meat with salt for 3 days and put into the fridge. After 3 days in salt, the meat is washed, soaked in boiling water for 25-30 degrees for every day salting and 1 hour of soaking, every 30 minutes, change the water. I got 3 hours of soaking.

Шаг 3

Шаг 4

Шаг 5

Шаг 6

Wrap in paper towels, and disposable diaper, put the meat on the package (e.g. 5-litre bottle of water) and leave for another day in the fridge. This is necessary in order to dry the meat

Шаг 7

Шаг 8

Шаг 9

Make a hole in the meat to thread the strap for the meat, where it will dry. It's best to do with a toothpick. I hung in the kitchen, where the temperature is 25 degrees and the humidity is 22%.

Шаг 10

Шаг 11

Next, we need to prepare the plaster for meat - CHAMAN. All say that the fenugreek should be soaked in boiled water 25-30 degrees at night, then drained the yellow water on the surface to get rid of bitterness and then to mix it with other spices. I didn't do it and the bitterness did not exist, I guess it all depends on the quality of the fenugreek! For the preparation of Chaman mix black. pepper, coriander, fenugreek, sweet paprika, 6-7 cloves of garlic. And slowly pour in the mixture water at room temperature, stirring the mixture until the consistency of thick cream.

Шаг 12

Next, coat the meat with this mixture, if you have prepared the right consistency then Chaman will not drain from the meat and drip. It is important to cover the meat entirely, keep the piece for the strap we pre-set the toothpick.

Шаг 13

Шаг 14

We hang the meat for 1 day, then daubed again and after 1 day pack the pastrami in plastic wrap - it will help to save it from drying out and Chaman will not turn to stone, and will be tender and slightly moist. So the total weight of the raw meat was 1.2 kg after salting and drying, it was down to 630 grams, after coating Chaman - 800 grams is the weight of the finished product, now you understand why the pastrami is so expensive?

Шаг 15

Шаг 16