Basturma: Aromatic, Spicy Mediterranean Cured Beef
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Category
Charcuterie
Servings
25
Ingredients
Directions
Trim meat and tie with butcher’s twine to shape.
Coat meat surface thoroughly with UMAi Dry Premixed Curing Salt Blend.
Vacuum seal and cure for two (2) weeks in refrigerator. Do not drain liquid.
Once cured, rinse meat. Make a paste from the UMAi Dry Basturma Spice Blend by adding a small amount water to spice mixture until consistency is like that of paste; coat meat surface evenly.
Place spice encrusted meat in UMAi Dry bag. Seal with vacuum sealer or immersion method.
Record the meat’s Start Weight. Calculate and record Target Weight. Aim for 40% reduction in weight.
Dry on open wire rack in fridge until meat reaches Target Weight.
NOTE: Basturma is different from other dry curing projects as the spice blend is applied AFTER the meat has cured. Therefore, the salt in the ingredients list is included to season the meat, not to cure the meat.
If making less than 5 lb, make sure to re-calculate both spice blend and curing salt needs. This is critical for safe curing.
If not using UMAi Dry Premixed Curing Salts Blend, calculate and weigh out the critical two salts with a digital scale: - Kosher Salt (NOT iodized table salt) = meat weight (in grams) x 0.03 - #2 Curing Salt (slow acting curing salt) = meat weight (in grams) x 0.0025