Beef Basturma

by Editorial Staff

Homemade beef basturma recipe. Cooking the most delicious jerky at home. A versatile recipe for both beef and pork or chicken. Use only fillets (tenderloin).

Summary

Cook Time	20 days
Total Time	20 days
Course	Main Dish

Ingredients

Beef (tenderloin) – 700 g
Sea salt – 100 g
Black pepper – 30 g
Spices (turmeric, basil, rosemary, ground coriander, and thyme) – 15 g

How to make beef basturma:

Instructions

On a clean board, use a knife to trim veins and excess fat from the beef tenderloin.
Rinse the beef thoroughly under running water and pat dry with paper towels.
Mix the sea salt and black pepper together.
Rub the beef with the salt and pepper mixture on all sides. Refrigerate for 12 hours.
After 12 hours, rinse the beef under running water to remove the salt and pepper. Pat dry with paper towels.
Place a piece of cheesecloth folded in half on a work surface. Set the beef on the cheesecloth and sprinkle the spice mixture (turmeric, basil, rosemary, ground coriander, and thyme) on both sides of the meat.
Wrap the beef tightly in the cheesecloth and tie both ends securely. Hang the wrapped beef in the refrigerator at 2-4°C (36-39°F) for 19 days. If hanging is not possible, place it on a plate and turn it daily.
Remove the beef basturma from the cheesecloth and brush off any excess spices. The basturma is ready.

Enjoy your meal!

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.