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

  1. 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.
  2. Then rinse the meat. Place it under a press to remove all excess water.
  3. Combine both peppers and suneli hops. Roll the meat well in the dry mixture.
  4. Make loops with twine on the meat at one end. Secure them well.
  5. Tie the beef with gauze and twine or string. Hang in a ventilated area.
  6. After 2 weeks, the basturma can be removed and tried.

Enjoy your tasting!

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