The key ingredient in Basturma is chaiman, a paste made from ground fenugreek (which gives the meat its characteristic aroma), paprika, garlic, and spices. The entire process takes several weeks and requires patience and ideally a cool, well-ventilated location.
When preparing cured meat at home, it is important to observe hygiene and ideally use meat intended for curing to minimize risks. A humid environment is not suitable for drying.
Instructions
Step 1: Salting and Pressing (Curing)
Trim the meat of excess fat and silver skin, shaping it into one uniform block (ideally 4-5 cm thick).
Use a skewer or needle to pierce deep holes all over the surface of the meat (for better salt penetration).
Thoroughly rub the meat with a thick layer of coarse salt on all sides. Place it on a tray or in a dish and let it cure in the refrigerator for 3-7 days. Turn the meat daily and add more salt if necessary.
Remove the meat, rinse off the salt under cold water, and soak in fresh water for 1 hour to remove excess salt.
Pat the meat dry with paper towels. Wrap it in cheesecloth or a cloth, place it between two boards, and weigh it down (e.g., with a heavy pot) for 24 hours in the refrigerator to remove excess moisture and flatten it.
Step 2: First Drying (Air Drying)
Thread strong twine through one end of the flattened meat and make a loop for hanging.
Hang the meat in a cool, dry, and well-ventilated area (ideal temperature below 15 °C (59 °F)) or in the refrigerator. Let it dry for 10-14 days until the meat is firm to the touch and has lost significant moisture.
Step 3: Preparing and Applying the Chaiman (Spiced Paste)
In a bowl, mix the ground fenugreek, paprika, garlic paste, allspice, cumin, cayenne pepper, and salt.
Gradually add water, stirring constantly, until you get a thick but spreadable paste (the consistency of thick pancake batter).
Remove the dried meat and coat it on all sides with a thick, even layer of the Chaiman paste. Ensure the meat is completely covered, as the paste serves as both a protective layer and a flavouring agent.
Re-hang the meat in the same cool and dry place (or refrigerator) and let it dry for another 2-3 weeks until the paste is completely dry and hard. It is ready when it is completely hard to the touch.
Step 4: Serving
Basturma must be sliced extremely thinly, preferably on a meat slicer, for the flavour to be delicate. Otherwise, use a very sharp knife.
Serve as part of a cold platter, with Armenian string cheese (chechil), pickles, fresh bread, or as an ingredient in eggs (as in Egypt).
