Poster from Boston Board requested to review this recipe. Good luck to all who try.
It is very important to select good tender beef. If good beef is not used, Basterma will be tough and hard to chew. Have butcher slice a piece of beef (top round or even fillet) 1 1/4 to 1 1/2 inch thick, maybe 2 lbs.
COVER the beef completely with a 1/4 cup of pure salt. Place in a pan, cover and let stand in refrigerator for 3 days. Turn once a day.
After three days remove salt thoroughly by soaking in cold water (about 50 to 60 minuets. then dry beef with a towel thoroughly. Plaace the beef inside the towel and press with hands to remove all the moisture.
Wrap the beef in a dry towel, place a tray on top and put a heavy weight over tray. Let stand for 24 hours min refrigerator or in a cool place. (After 12 hours, change towel.)
Make a hole on top end of meat. Pass a heavy string through the hole and make a loop large enough to pass a stick through it. (A broom stick will do.) Now Basterme is ready to dry.
Hang Basterma by an open window, in a shady screen porch, or in a garage. Drying time depends upon weather. October and November are the best two months of the year. If there is much dampness in the air, the drying time will be longer. It usually takes 8 to 12 days to dry this Basterma.
COVER dried Basterma completely with Chairman & Paprica Past and let stand 5 days in a cold place.
CHAIRMAN & PAPRICA PASTE for Basterma
1/2 cup paprica
1/4 cup chairman
4 teaspoons allspice
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon kimion
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 to 2 teaspoons salt (optional)
1 teaspoon garlic powder
Stir in 1 1/3 cups water(approx) cold water and blend together to make a paste. Add more water if necessary.
Hang Basterma again to dry for a few more days, then store in refridgerator. If making large quantities, store in freezer, and remove one at a time as needed.
To serve, slice very thin.
If Basterma, with time becomes too dry, soak overnight in Chairman & Paprica paste.