Basterma Recipes

ARMENIAN BASTERMA (DRIED CURED BEEF)

Steps:

• Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
• Insert heavy string through one end and make a loop.
• Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
• Wash meat well with cold water and leave in clear water for one hour.
• Then drain and press between towels to remove moisture.
• Continue until meat is quite dry.
• Hang in cool airy place to dry about two weeks.
• Combine all above ingredients to make the Chairnen.
• Add water a little at a time to make thick paste.
• Soak meat in it for 2 weeks.
• Hang in airy place for 2 more weeks.
• May be used immediately, refrigerated, or frozen.
• NOTE: A cheese cloth casing may be used to slip meat into before hanging.

CHAIMEN- AN ARMENIAN SPICE RUB! (USE FOR BASTERMA)

Steps:

• Combine all ingredients.
• Add a enough water, a little at a time, to make.
• the mixture as thick as waffle dough.
• Blend well to avoid lumps.
• This mixture may be kept in fridge for several weeks.
• Eat by dipping bread morsels into the dish of Chaimen.
• Use Chaimen to make Basterma, The dried Armenian Jerky!

BASTERMA

Steps:

• 1) Make sure that the meat has no fat. 2) Cover meat completely with salt for 3 days. You might have to change the Salt if too wet. Remember that you want the meat to be completely dry otherwise it will rot when you hang it to dry. 3) After 3 days clean off the salt from the meat and pat dry. 4) Mix 1 Paprika to 3 fenugreek to 3 minced garlic as a mix to cover the meat. Make sure you cover it completely. 5) Using a string, hang it in a dry spot (garage) for 10 day before you use it. 6) Once cut, keep it in the fridge. You can also slice it, put it in plastic ziplock bags and freeze till use.