Pastirma Egyptian Style with rib eye steak

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Ribeye Pastirma is dry-salted for 3 days in the fridge
2 kg Ribeye steak
1 kg coarse salt
50 g cane sugar

Vacuum salting is coming up

Chaimen: Armenian RUB spice for 1 kg of meat
14 g = 1 tbsp. Salt, fine
43 g = 3 tbsp. Fenugreek powder
43 g = 4 tbsp. Hungarian sweet pepper
7 g = 1 tbsp. Black pepper
14 g = 1 tbsp. Cumin powder
7 g = 1 tbsp. Cayenne pepper hot
7 g = 1 tbsp. Allspice
10 g = 1 tbsp. Garlic powder / granules
35 g = 1 tbsp. Red pepper pasta
2 dl ca. hot water - see later under Chaimen hot RUB sauce
1 tsp. is 5 ml and 1 tbsp. is 15 ml.

Materials needed to make Basturma
A suitable salt vessel for the meat.
A refrigerator where the meat can be matured for up to 4 weeks.
The environment must be cold and slightly humid. Temperature below 10 C and RH 60% humidity.
A suitable bowl in which you can mix the RUB.
Cheese canvas, gauze or the old-fashioned cotton nappies bought in Jysk, Items no. 4914800.
12 pcs. DKK 125.00. They just need to be boiled well before use, as the fabric is bleached with chlorine.
Meat cord and hooks for hanging the meat in the fridge.
Option a smoke oven if you want to add a smoky taste.
I have made an Excel spreadsheets for calculating salt, sugar and spices
But it is only for vacuum salting.
I am an angler in Scandinavia
Recipe No. 134
Pastirma Egyptian Style with rib eye steak
Pastirma Egyptian Style with rib eye steak

First a few facts: Pastirma is a spicy, air-dried and hardened piece of meat, which was cooked in the Ottoman Empire in the fall. Maybe even smoked over horse manure. It was originally the method the Ottomans used to preserve their meat. However, the method is widespread from Bulgaria, Macedonia, Greece, Egypt, Turkey, Ukraine, Syria, Armenia and Uzbekistan (Tashkent - Samarkand), perhaps further east, but my journey ended in Tashkent.

Procedure without liability: I have now tried to make Basturma with 3 pork tenderloins of 700 g / each. So now I want to try Pastirma Egyptian Style with rib eye steak. Trim the meat. Make sure that tendons and obstructions are removed before you start. Maintain good kitchen hygiene - wash hands and wear gloves when rubbing the RUB.

1. Step: Cover the bottom of the salt vessel with a nice layer of salt. Place the Ribeye steak on the salt and sprinkle well with salt on the meat. Remember on all sides and end the pieces. If you want to add some sugar, mix salt and sugar before sprinkling it on the meat. Put the salt vessel in the refrigerator for 3 days at 7 C.

2. Step: During these days, the meat forms a lot of moisture. Carefully pour it out every day so that the meat does not soak in the moisture, but avoid pouring out the salt. Feel free to turn the meat every day, if there is a little salt on the top of the meat, take something from the bottom of the salt vessel and sprinkle it on.

3. Step: Take up the meat, rinse it off for salt in cold water. Leave it in cold water for 30 to 60 minutes. Take the meat up and dry it thoroughly for water. Wrap the meat in cheesecloth, gauze or cotton cloth as I have described above. Put the meat under pressure for the next 2 to 3 days. Change the dressing if it gets too wet.

4. Step: Unpack the meat and hang it on hooks in the fridge for the next 4 to 7 days. The meat must be completely dry and hard. Now the RUB can be mixed and rested in the refrigerator overnight. If you want to add a smoky taste, then it is now the meat must be Cold smoked.

5. Step: Rub the meat on all sides with Chaimen hot RUB sauce. Wear gloves for the sake of your fingers and for the sake of your guests, they must help to taste the product. Once all the meat is covered, hang the meat to dry in a cool place for 2 to 3 weeks. A refrigerator is suitable.

6. Step: From the finished Pastirma, remove the excess and loose spices, then cut into thin pieces and serve.

Chaimen hot RUB sauce: Mix all the above ingredients together. Add enough hot water, a little at a time to make the mixture as thick as waffle dough. Blend well to avoid lumps. This mixture can be stored in the refrigerator for several weeks.

Serving: I know it as a "dry snack" for a cold beer, so you should try it too. try it for breakfast instead of bacon, fried eggs with Pastirma.

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