Prepare the Meat: Begin by trimming any fat from the beef. Fat can prevent even drying and might affect the preservation of the meat. Slice the beef into long, thin strips, about 1/2-inch thick. This shape and size facilitate quicker and more uniform drying.
Cure the Meat: Mix the kosher salt and sugar in a bowl. Rub this mixture thoroughly into each strip of meat. Place the meat strips in a container, cover, and refrigerate for at least 24 hours. This step is crucial as it starts the curing process, which flavors and preserves the meat.
Rinse and Season: After curing, rinse the meat strips under cold water to remove excess salt and then pat dry with paper towels. Prepare your spice mix by combining fenugreek, paprika, garlic powder, allspice, cumin, black pepper, coriander, and cloves. Coat each piece of meat generously with this spice mix.
Dry the Meat: The traditional method involves air-drying the meat. You can hang the meat strips in a cool, dry place with good air circulation, or use a dehydrator set at a low temperature. It typically takes about 1-2 weeks to dry, depending on the humidity and temperature. The meat should feel firm and dry to the touch but still slightly pliable.
Storage: Once dried, basturma can be stored in a cool, dry place or in the refrigerator. Wrap it in parchment paper and store it in an airtight container to preserve its flavor and texture.
Enjoy Your Basturma: Homemade basturma is incredibly flavorful and can be sliced thin and eaten as is, or used to enhance the flavor of various dishes. It pairs wonderfully with cheeses, in sandwiches, or even chopped into salads or cooked dishes for an extra burst of savory seasoning.
Making basturma at home is a delightful project that not only brings a piece of culinary tradition into your kitchen but also offers you a deliciously seasoned snack that you can enjoy at any time.
