Basterma Recipes
ARMENIAN BASTERMA (DRIED CURED BEEF)
This is Armenian cured spiced beef. It is a wonderful, spicy beef jerky. Serve with Pita bread and Armenian string cheese. Heaven. You must serve this very thinly sliced as humanly possible. It is a rare delicacy.
Provided by Mark Marcarian
Categories Lunch/Snacks
Time P1m2D
Yield 2 pounds, 12 serving(s)
Number Of Ingredients 11
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)
Well, without Chaimen, there would be no Basterma! I LOVE Basterma...It is so delicious. A real delicacy. Sliced very, very thin and eaten with The wonderful Armenian bread-Lavash. Can you tell I like Armenian food?? I can't help it-It's in my blood. Thanks to my Aunt Sophie!
Provided by Mark Marcarian
Categories Curries
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
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!
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- Using a fork, pierce the meat all over. This will allow the salt to penetrate. Cut the meat in two equal pieces, then with a large needle, thread a heavy twine or string through one end of each piece of the meat and tie it into a loop. This will be used to hang the meat when curing.
- Generously sprinkle each section of meat with Kosher salt on all sides. Lay meat on a pan and refrigerate for 3 days. Turn meat once a day to keep coated with salt.
- On the fourth day, remove salt from the meat. Wash meat thoroughly, then soak in cold water for about an hour. Drain and pat meat dry using paper towels, making sure excess moisture is removed.
- Create 2 bags out of cheesecloth to hold each section of meat. Place meat in bags, and hang from the loops in a cool dry place** - or the refrigerator - for about 2 weeks.
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