Basturma is a beautiful piece of bacon from Armenia.
My youngest son and I decided to make an attempt to make it ourselves. We have trimmed a piece of tenderloin (probably raw) and drowned it in coarse sea salt for 4 days. Rinse off the salt and put the meat in a water bath for 1 hour. Wiped well and squeezed out most of the water. Wrapped the meat in a kitchen towel and hung it to dry in the fridge for 2 weeks with a bowl underneath, which caught drips.
After the 2 weeks, we smeared on Chaimen Spice Rub, which consists of 1 tablespoon salt, 3 tablespoons fenugreek, 3 tablespoons paprika, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1/2 tablespoon cayenne pepper, 1 tablespoon allspice, 1 tablespoon ground cumin and 2 dl hot water. We let the meat hang for another 2 weeks and today we can enjoy the result.
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