How To Make Pastirma/Basturma (Cured Beef)

hey everybody today on henry's tattoos i'm going to show you how to make traditional armenian boston let's get straight into it okay so just in front of me here i've got a free kilo piece of beef scotch fillet i've gotten this from my butcher as you can see it's fairly well cleaned up um if you get one just make sure there's no bits of fat or anything if there is just slice them off like that now what we need to do with this is cut it into two equal parts so i'm just gonna go a long way through the middle just like that so now we've got two pieces so now the easiest part of this is we need to salt this so just grab yourselves a large baking tray like this on we're going to want to put some salt on the bottom now you do have to use a lot because we don't want this to grow bacteria now just grab one part of your beef and we want this well covered in salt [Music] let's move it around so you can get all well covered once you've got a well covered like that just put it to the side like that and grab your next piece and repeat again okay so that's how it looks now as you can see it's well covered with salt so what we need to do is put this into the refrigerator for about three to four days okay so it's been a total of three days now as you can see all the juices come out of our meat so you can go ahead and empty that now also the salt has completely been absorbed by the meat so the meat has gone hard now that's what we want so what we need to do now is wash all the salt off the mate so just using cold water give it a good wash get everything off though so okay now what we need to do is just put our meat into some cold water and we're gonna let that soak for about an hour okay so arrow is passed so we're just going to drain the water out now what we need to do is just pattern made in some paper towels we want to try and get rid of all the moisture so okay now i find after patting down with paper towels if you just put it between some kitchen towel that'll get rid of all the moisture quicker so we'll just leave it there now you want to push down on it so we can push all the moisture up so just put something heavy on that and we'll just keep it there for about five minutes just to push it all out okay so moving on what we need to do now is put these into some cheesecloth and we need to hang them in a cool place i've just got some filters here that i use for deep fries it's the same principle but just much cheaper so just grab each piece of meat and just place it in after you place it in i'm just going to use some standard meat hooks and what i'm going to do is just push it through the filter like that and that way we're going to be able to hang it so repeat the for as many pieces of meat as you have okay so generally you can hang these outside in a cool dry place unfortunately i'm in australia and the weather is always humid or temperamental here so i find it's easy to just do this in a refrigerator or a cool room so i'm just going to hang these in my fridge which is usually at five degrees celsius just over here will be fine and we want to hang these up for about two weeks now when you hang it also leave a container underneath just in case any juices come out okay so that's my meat there and that's my container there just in case any juices drip out so we'll go ahead and make the main source for it as the longer it stays the more flavors will come out and we can just store that in the fridge until it's time to be used okay we'll get started making our chai man sauce basically this is a spice rub that we can use on the meat um my recipe i'm doing with based on the amount of meat that i have if you have more of a leftover it's fine it'll stay in the fridge for a while and you can use it as a spicy dip so just into a bowl we're going to be adding in 1 tablespoon of salt 3 tablespoons of fenugreek three tablespoons of paprika i'm using hungarian paprika which is sweet one tablespoon of black pepper one heaped tablespoon of dried garlic powder half a tablespoon of hot cayenne pepper this one is optional but bastard is supposed to be spicy one tablespoon of allspice one tablespoon of cumin powder we need to get this well combined might be easy if we use always okay so basically we need to turn this into a paste so we need to gradually add water i'm going to add in about half a cup at a time we don't want it too liquidy or else this won't work we almost want it like a light dough so not that thick so i'll add about another half a cup i'm also using warm water just so everything dissolves much better okay so that's a very good consistency there it's almost like a pancake or waffle though so keep working on getting that combined we don't want any lumps or anything just like that now we can leave this in the fridge for about a day just so all the flavors come together and then we'll put this onto our meat so two weeks have passed as you can see it's very well dry you can't even bend it and that's what we want so as you recall i had two pieces of meat so this part is very easy all we need to do is cover the meat with the sauce just like that now you want a good covering as well but not too thick evo it's just going to be a nice paste to cover just like up so that's how we need to do it so after you're done with that just hang it and continue with the rest i've just got a bowl of water here basically just wet in your hand and go over the meat locked out very gently keep your hand wet basically what that will do is give it a smooth surface like that now this isn't necessary but i mean if you want to look professional it helps a lot only takes an extra five minutes of work so it's definitely worth it okay see the difference so once that's done what we need to do is hang these into the fridge again for about two to three weeks okay guys so i've hung up the covered meat now in my aquarium as you can see it's well covered now we want to keep these here for about two to three weeks for best results just leave for three weeks and the weight will be worth it trust me okay so it's been two weeks now so i've just gone ahead and taken that out and we'll just remove this hook [Music] so guys you want to make sure it's very dry if it is then it's ready but i mean two weeks is perfect so now what we need to do is obviously slice this make sure you're using a very very sharp knife i just cut this piece off here just so it's straight as you can see the inside that's how we want it and that's perfect boston so now we'll just go ahead and slice this basically it needs to be very very thin slices like that if you've got a meat slicer that'll be perfect for this if not just a little patience that's all you need [Music] so you get the idea just paper thin slices very very simple so i'll just continue cutting the rest of it and there we have it guys homemade sliced buster man it's very hard to find in australia so it's very good to learn how to make it i'm not sure about other parts of the world but all it takes is patience um this will stay in the fridge for a long time as long as you keep a cupboard and traditionally eat it by itself with bread and a sandwich with eggs for breakfast anyway you like i hope you like that guys please like and subscribe to my channel and i'll see you all next time you

Channel: Henrys HowTos

Views: 2,714,458

Keywords: basturma, bastourma, bastoorma, sojouk, soujoukh, meat, beef, armenian, curedbeef, curedmeat, salted, spiced, chaimen, chamen, fenugree, fenugreek, pastrami, pastrma, pastirma, prosciutto, roastbeef, drybeef, jerky, beefjerky, cured, pastoorma, hung, iranian, italian, persian, hayastan, haygagan, henry, manghal, bbq, lamb, sheep, cow, turkish, turkey, ham, henryshowtos, pasturma, anais, jazzveh, sydney, australia, aussie

Id: Nr6C11Z4vNA

Length: 13min 6sec (786 seconds)

Published: Fri Feb 19 2016

Reddit Comments

[u/[deleted]]

Who the hell calls it sujuk? Basturma and sujuk are two completely different things.

[u/[deleted]]

aper heno lav dugha es