Spicy Armenian Basterma: A Flavorful Beef Jerky Delight

Recipe: Armenian Basterma (Dried Cured Beef) 🥩

Overview:

Armenian Basterma, a traditional cured spiced beef delicacy, is a true marvel of flavor and texture. This spicy beef jerky is a perfect companion to Pita bread and Armenian string cheese, offering a taste of heaven with every bite. Delight your taste buds with this rare and exquisite treat, thinly sliced to perfection.

• Cuisine: Armenian
• Category: Lunch/Snacks
• Keywords: Meat, Southwestern U.S., Southwest Asia (Middle East), Asian, European, Spicy, Weeknight
• Rating: ⭐⭐⭐⭐⭐ (5/5)
• Servings: 12
• Yield: 2 pounds
• Calories: 5.3 per serving
• Prep Time: 72 hours
• Cook Time: 720 hours
• Total Time: 792 hours

Ingredients:

Instructions:

1. Prepare the Beef:

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   • Select a very tender cut of beef, preferably from the rib part, about one and a half inches thick and any desired length, approximately 8 inches.
   • Insert a heavy string through one end of the beef and make a loop for hanging.

2. Curing Process:

   • Rub the beef thoroughly with salt, ensuring even coverage.
   • Let the salted beef stand in the refrigerator for 3 days, placing a heavy item on top, and turning it once a day for uniform curing.

3. Washing and Draining:

   • After 3 days, wash the salted beef well with cold water to remove excess salt.
   • Submerge the beef in clear water for one hour to further cleanse it.
   • Drain the water and press the beef between towels to remove excess moisture.

4. Drying Stage:

   • Repeat the washing and draining process until the beef is sufficiently dry.
   • Hang the beef in a cool, airy place to dry for about two weeks, ensuring proper ventilation.

5. Preparing the Chairnen:

   • In a bowl, combine paprika, black pepper, allspice, minced garlic cloves, and water to create the Chairnen, a flavorful spice paste.

6. Marinating the Beef:

   • Gradually add water to the spice mixture, stirring until a thick paste forms.
   • Soak the dried beef in the Chairnen paste, ensuring it is fully coated.
   • Allow the beef to marinate in the paste for 2 weeks to absorb the rich flavors.

7. Final Drying Phase:

   • After marinating, hang the beef in an airy place for an additional 2 weeks to allow the flavors to meld and intensify.

8. Storage and Serving:

   • Your Armenian Basterma is now ready to be enjoyed!
   • Serve the thinly sliced Basterma with Pita bread and Armenian string cheese for a delightful culinary experience.
   • Any leftovers can be refrigerated or frozen for future enjoyment.
   • Optionally, you can use a cheesecloth casing to encase the meat before hanging for added protection and flavor infusion.

Note:

• The key to perfect Armenian Basterma lies in the curing and drying process, which requires patience and attention to detail.
• Ensure that the beef is thinly sliced for the best texture and flavor.
• Experiment with different spice blends to customize the flavor according to your preference.
• Enjoy this rare delicacy as a snack or light meal, savoring each savory bite of this Armenian culinary treasure.