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Armenian Basterma Dried Cured Beef Recipe

Experience the rich, spicy flavor of authentic Armenian Basturma! This incredibly flavorful dried cured beef is a culinary masterpiece. A rare delicacy, our recipe guides you through the traditional curing process, resulting in a tender, intensely aromatic jerky perfect for slicing thinly and serving with pita bread and Armenian string cheese. Prepare for a taste of heaven!

Prep Time 720 mins
Cook Time 47520 mins
Calories 5.3 kcal
Protein 0g
Rating 2.9 (7 Reviews)
Armenian Basterma Dried Cured Beef 27

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Armenian Basterma Dried Cured Beef

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How to Make Armenian Basterma Dried Cured Beef

  1. Select a 1.5-inch thick cut of beef from the rib section, approximately 2-3 pounds.
  2. Pierce one end of the beef with heavy string or twine, creating a loop for hanging.
  3. Generously rub the beef with 1/4 cup kosher salt. Place the beef in a refrigerator, weighted down with a heavy object (approximately 5-10 lbs). Turn the beef once a day for 3 days.
  4. Rinse the beef thoroughly under cold water and soak in fresh, cold water for 1 hour.
  5. Drain the beef and pat it completely dry with paper towels or clean kitchen towels.
  6. Repeat steps 4 and 5 until the beef is completely dry. This may take several hours or overnight.
  7. Hang the beef in a cool, well-ventilated area for approximately 2 weeks, or until it is firm to the touch and has formed a dry, slightly hard exterior. (Note that the drying time may vary greatly depending on your climate and ventilation).
  8. Prepare the Basturma spice mixture (recipe follows):
  9. Thoroughly combine the spice paste ingredients in a bowl until you achieve a thick paste. Add water, one tablespoon at a time, as needed. Do not add too much water.
  10. Completely coat the dried beef with the spice paste. Place in a food-safe container and refrigerate for 2 weeks, turning occasionally.
  11. After 2 weeks, hang the spiced beef in a well-ventilated area for another 2 weeks to allow the flavors to develop.
  12. Once the drying is complete, slice the Basturma paper-thin and serve with pita bread and Armenian string cheese. Enjoy! Store leftovers refrigerated or frozen.

Nutrition Information (Approximate per serving)

Sodium

102 g

Sugar

0g

Fat

0g

Carbs

0g

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Lunch Condiments Etc Beef American Asian Middle Eastern Southern United States Southwestern United States 1 Day Or More European Finger Food Holiday Event Picnic Smoker Dietary Spicy Cooking Mixes Meat Novelty Taste Mood To Go Equipment Grilling Number Of Servings Presentation