Basterma (Spiced Dried Meat) is a traditional Armenian recipe for a classic dish of air-dried beef that's marinated in chaimen spice mix. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Spiced Dried Meat (Basterma).
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Ingredients:
1kgg piece of beef, or lamb (without bone) a rib-eye is good, but any tender cut will do (meat should be 4cm thick)
60g granulated salt
1 batch Chaimen spice mix
Method:
Insert a piece of butcher's twine (or heavy string) through one end of the meat to form a hanging loop. Rub liberally with the salt then place on a plate and cover with a heavy plate and a weight. Refrigerate for 3 days, turning every day and adding a little more salt, as needed.
After the third day, remove the meat from the refrigerator then wash thoroughly with cold water. Place in a bowl of cold water to soak for 1 hour. Drain after this time and pat dry. Hang the meat in a cool, dry, place for 2 weeks to air dry.
After this time take 1 batch of Chaimen spice mix and place in a bowl. Add the meat and turn to coat evenly. Place in the refrigerator and allow the meat to soak for 2 weeks, turning every day.
After this time remove the meat from the spice mixture then hand up in a dry, airy, spot to air-dry for 2 more weeks. After this time the meat can be used immediately or it can be frozen for later use.
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