Homemade basturma – spicy, fragrant, delicious. You can keep it in your mouth like candy, swallowing from time to time.

Cook: 17 days
Servings: 8

Ingredients

• Beef tenderloin – about 700 g
• Coarse salt – about 100 g
• Sugar – 2 teaspoon
• Chaman (spice necessary for basturma, the Russian name is blue fenugreek) – 5-6 tbsp
• Garlic – 4-5 cloves
• Hot pepper (chili) – 1 small pod
• Bay leaf – 1-2 medium leaves
• Coriander (grains) – 0.5 teaspoon
• Cloves – 1-2 pcs. (taste)
• Juniper berries – 1-2 pcs.

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Instructions

1. Cut the beef tenderloin in half lengthwise.
2. Mix the coarse salt with 2 teaspoons sugar. Coat all sides of the beef with this salt mixture.
3. Cover with gauze and let sit at room temperature for 12 hours.
4. Place the meat on a baking sheet in the refrigerator for 12 hours. Flip the meat over and refrigerate for another 12 hours.
5. Remove from the refrigerator, rinse thoroughly under cold water, pat dry with napkins, and air-dry with a fan until the surface is completely dry.
6. Wrap the meat tightly in clean gauze and tie securely with rope.
7. Place under a 12 kg weight for about 24 hours until the meat is dense and elastic but not wet.
8. Crush the 4-5 garlic cloves, then grind the bay leaves, coriander grains, cloves, and juniper berries into a fine powder. Mix with 5-6 tablespoons chaman and the finely ground hot pepper.
9. Add cold water gradually to the spice mixture while stirring until it reaches a sour cream consistency.
10. Spread the spice paste evenly over the meat and air-dry for 3 hours. Repeat this coating and drying process 2 more times for a total of 3 coatings.
11. Hang the basturma in a well-ventilated area to cure for 2 weeks.
12. Using a very sharp knife, slice the basturma into thin slices for better flavor.