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.

Summary

Cook Time	12 days 16 hour
Total Time	12 days 16 hour
Course	Main Dish
Servings (Default: 8)

Ingredients

Instructions

Rinse the beef and place it in a saucepan. Fill with cold salted water. Refrigerate for 2 days.
Rinse the beef thoroughly and press it to remove all excess water.
Combine the ground black pepper, ground red pepper, and hmeli-suneli. Roll the beef thoroughly in the dry mixture to coat completely.
Create loops with twine at one end of the beef, securing them firmly.
Wrap the beef with gauze and secure it with twine or string. Hang in a well-ventilated area.
After 2 weeks, remove the basturma and taste it.

Enjoy your tasting!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.