CRYSTAL COOLER FRIDGE RECIPES

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BASTURMA – 2 GUYS & A COOLER



Basturma – 2 Guys & A Cooler image

Armenian Charcuterie

Provided by Eric

Categories     Charcuterie

Total Time 40500 minutes

Prep Time 180 minutes

Yield 1000

Number Of Ingredients 18

1000 g beef filet mignon
25 g Kosher Salt
2.5 g Insta Cure #1
3 g black pepper
7.5 g minced garlic
2 g cumin powder
2.5 g coriander powder
5 g light brown sugar
1/4 cup Fenugreek powder
1 tbsp Cayenne Pepper powder
1½ tsp Black Pepper
1 tsp Cumin Powder
2¼ tsp Kosher Salt
2 tbsp Sweet Paprika
2 tbsp smoked paprika
2 tbsp Garlic Paste
2 tbsp Chili Paste ((I use a Korean chili paste called Gochujuang but any chili paste will work))
? cups water (add a little at a time)

Steps:

  • Trim your filet mignon so that you are left with a whole piece. No flaps or loose pieces should be on your muscle. Remove the silver skin and remove the fat if you want a leaner basturma
  • Weigh your filet mignon and enter the weight in grams in the "servings" section of this recipe.
  • Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. Place the meat in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).
  • Once your meat has been vac sealed place it in a tray with a heavy weight on top (to achieve a flattened look) Place this in your refrigerator for 5 days. Be sure to turn the meat daily.
  • After 5 days your beef has been cured and you can remove it from the fridge. Wash off any excess seasonings, liquid, and blot dry with a paper towel. You want the meat to be moist and tacky.
  • Place the cured beef onto a collagen sheet and wrap. Prick out any air pockets that might have formed. Secure with elastic netting or butchers twine. Weigh the meat and record the weight.
  • Hang in a drying chamber that has a controlled temperature of 55F and a humidity of 80% till 25% of the weight has been lost.
  • After 25% weight has been lost it's time to prepare the spice coating. Combine all of the chaman (spice coating) ingredients in a bowl. Slowly add water till you achieve a paste like consistency.
  • Remove the casing from the cured beef and with a needle weave some butchers twine through the very top and tie a knot. This is how we will hang our bastura. Next spread a thin layer of the spice paste (? inch) all over your basturma. Try to keep the spice paste as evenly spread as possible.
  • Once finished dip your fingers in some water and smooth the spice paste then hang your basturma to finish drying back in a drying chamber set to 55F and 80% rH. In here it will hang for another 2-3 weeks (it really depends on how big your muscle is. If you are using a large cut it may take a little longer). What you are looking for is your spice coating to completely dry out. Once that happens your basturma is ready to eat.. Enjoy.
  • Equalizing the basturma (optional)

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