Basdirma (Pastirma)

An ancient Turkic delicacy - Basdirma.

Ingredients

• Beef tenderloin or sirloin 1-1.5 kg
• Non-iodized salt 3 kg
• Fenugreek seeds 100 g
• Sweet paprika powder 100 g
• Cumin 1 tbsp
• Salt 1 tbsp
• Black pepper 1 tbsp
• Garlic 100 g
• Red pepper flakes to taste
• Water
• Kitchen twine
• Cheesecloth
• Gloves
• Paper towels

Method

1. 1.Salting (10 days): The meat must be completely dry. Try to use tenderloin if possible, so the basdirma melts in your mouth. Place in a deep dish and cover completely with salt on all sides. Place a wooden board and a weight on top so the water drains out completely. Keep in a cool environment (not warm). Check every day: replenish any dissolved salt, leaving no exposed areas.
2. 2.Washing and soaking (1 day): On the 10th day, remove the meat from the salt and wash it thoroughly. Submerge it completely in cold water. Change the water every 3 hours for 24 hours.
3. 3.Drying (2 days): Remove the meat from the water and dry it completely with paper towels. Pierce a hole and thread the kitchen twine through it. Hang in a well-ventilated, cool place for 2 days.
4. 4.Spicing (1 day): Crush the garlic together with salt. Grind the fenugreek seeds into a powder. Mix all the spices and add water. Consistency: it should be slightly softer than raw meatball (çiğ köfte) mixture. Spread the fenugreek paste evenly over all sides of the meat. Wet your hands and smooth the surface. Leave it hanging uncovered for 1 day. If you wrap it in cheesecloth immediately, cracks may form.
5. 5.Final drying (10 days): After drying for 1 day, wrap the basdirma in cheesecloth and hang it to dry for another 10 days. Enjoy!