1/1 Photo of Armenian Basterma (Dried Cured Beef)
Mark Marcarian's Note:
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.
My Private Note
Units: US | Metric
- 1Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
- 2Insert heavy string through one end and make a loop.
- 3Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
- 4Wash meat well with cold water and leave in clear water for one hour.
- 5Then drain and press between towels to remove moisture.
- 6Continue until meat is quite dry.
- 7Hang in cool airy place to dry about two weeks.
- 8Combine all above ingredients to make the Chairnen.
- 9Add water a little at a time to make thick paste.
- 10Soak meat in it for 2 weeks.
- 11Hang in airy place for 2 more weeks.
- 12May be used immediately, refrigerated, or frozen.
- 13NOTE: A cheese cloth casing may be used to slip meat into before hanging.
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Nutritional Facts for Armenian Basterma (Dried Cured Beef)
Serving Size: 1 (28 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 5.3
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2455.7 mg
- Total Carbohydrate 1.1 g
- Dietary Fiber 0.5 g
- Sugars 0.1 g
- Protein 0.2 g
The following items or measurements are not included: