Basturma in Armenian
by Editorial Staff
Many lovers of spicy meat snacks know what basturma is. This is a beef jerky tenderloin that is well pressed and generously seasoned with seasonings and salt for a richer flavor.
Cook: 12 days 16 hour
Servings: 8-10
Ingredients
- Beef tenderloin – 700 Grams
- Salt – 500 Grams
- Ground black pepper – 80 Grams
- Hmeli-suneli – 80 Grams
- Ground red pepper – 80 Gram
Directions
- Rinse the meat and place in a saucepan. Fill it with a solution of cold water and salt. Leave in the refrigerator for two days so that the beef does not float.
- Then rinse the meat. Place it under a press to remove all excess water.
- Combine both peppers and suneli hops. Roll the meat well in the dry mixture.
- Make loops with twine on the meat at one end. Secure them well.
- Tie the beef with gauze and twine or string. Hang in a ventilated area.
- After 2 weeks, the basturma can be removed and tried.
Enjoy your tasting!
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