Basturma - Into the Cure

I've done Basturma twice before... First one turned out a bit salty, but tasted great.. second one wasn't cured all the way through and smelled like rotten meat. ( imagine that ).

Here's my next attempt at this low fat, easy to make treat.

2-2lb Eye of Round Beef Roasts.

Pretty nice looking meat, eh? Fubonn quality.

2/3 cup kosher salt
2-TBSP sugar
1/2tsp cure #2
4TBSP Cayenne
4TBSP chili de arbol
2TBSP red pepper flakes
1TBSP Garlic
2TBSP black pepper
4 TBSP -mix of wild fennel seed, cumin, coriander, Anise, Grains of Paradise, Cardamom.

Rubbed it down very good and put it in a plastic bag.. I'll come back and check on them every 2 or 3 days to roll them over and make sure the liquid is contacting all sides of the meat..










I'll pull them out in about 7-10 days, or whenever they "feel cured"... after that, they'll go into 105MM casings, tied up, and hung to dry for 2-4 weeks.