How To Make Pastirma/Basturma (Cured Beef)
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- čas přidán 18. 02. 2016
- This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey.
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How To Make Basturma
3-4kg Beef Fillet (scotch Fillet, Tenderloin etc)
Lots Of Salt
Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks
Chaimen Spice Rub
1 tbsp Salt
3 tsp Ground Fenugreek
3 tbsp Paprika (Sweet)
1 tbsp Black Pepper
1 tbsp Garlic Powder
1/2 tbsp Cayenne Pepper (Optional)
1 tbsp Ground Allspice
1 tbsp Cumin Powder
App 1 cup warm water
Apply to meat and leave covered for 2-3 weeks - Jak na to + styl
its traditional in Turkey/Kayseri. We called Pastırma.
Descriptionı oku
Do you even read m8
This was very special delicacy for me in mid-90s when I was a kid, but now I know how to make it myself. Thank you for this video!
A mon avis, c'est le meilleur tutoriel de fabrication de pastirma dans des conditions domestiques.
Le séchage en deux phases, d'abord la viande simplement salée et rincée (séchage pendant deux semaines), puis la viande enrobée de mélange d'épices en pâte (séchage pendant encore deux semaine) est vraiment un procédé parfait.
La petite finition de lissage final de la pâte épicée avec les mains mouillées, c'est simple mais génial.
Mille merci chef.
Le premier séchage c'est 3jours pas deux semaines, c'est le deuxième 3 semaines
Parev, I followed your directions exactly as you had it and my basturma came out amazing! My family couldn’t get enough of it! Thank you so much for making this video! I searched online for many and yours by far was the best and most accurate to what I remember my grandmother doing. Warm regards from North Carolina, USA
So glad to hear!! Anoosht
Basturma was always on our table. I’ve never made it but will try because my grandson loves it.
It was basturma, lavash, string or feta cheese, then gata or baklava for dessert. I’m Armenian as you can tell 💋
Thank you so much - looks amazing!
I have never heard of anything like this! The process is beautiful and it looks amazing. I'll be doing it soon. Thanks for showing me something brand new!
You certainly have, its called beef jerky. That's all this is.
Thank you for sharing this beautiful and wonderful video. dear friend.
정성이 가득한 요리🔔🔔♥️
Can’t wait to make this… about 15 years ago, my father and his friends killed a delicious grass fed organic beast and we made kilos and kilos of basturma. I’ve always wondered what the ingredients were so I could make it too. Thank you Henry, will be making it now. 😍 from One Armo to another. Much appreciated brother 🙏🏼
If you weigh the meat & use 2,5% salt + 0.25% Cure (Prague Powder) #2, you don't have to worry about the meat being overly salty & no soaking after the initial cure time is necessary.
If a curing room or chamber is available, ideal curing conditions are 55 degrees F & 75% humidity.
Home refrigerator is actually too cold & too dry. So, curing in a home refrigerator, the non-woven mesh will not adequately control moisture loss & the outer layer of the meat will develop such a hard outer casing that the inner part will not dry properly...possibly, not at all. Expensive dry aging bags can be used. But, an inexpensive solution is to wrap the meat in rice paper (...the stuff used for spring rolls, available at any Asian store) before inserting into the mesh bag.
Then, the whole pkg should be tied with string to ensure that the rice paper remains in close contact with the meat...so it will not dry out to a crisp, which will retard moisture loss too much. Hang or place on a rack in the fridge to ensure good air circulation, or turn over daily until cured.
Because of the cure, the meat can be hung at room temperature for a day after the rice paper is removed, the spice paste applied...so that it dries out before replacing the rice paper, non-woven mesh & returning it to the refrigerator or curing room.
Days for drying should be based on the starting meat weight. Dry to a 20% loss for first cure, then +/- 35% loss after 2nd cure.
if your method is used, can the pastirma be stored in a standard home refrigerator?
very nice. I will have to try this.
Lovely video! Liked the Shun Premium chef's knife!
Damn that looks good. Thanks youtube algorythm, I'm gonna try this. Cheers mate.
Wonderful
My Chemin tastes very salty when I tasted it in the bowl, is it supposed to be salty? I doubled your portions so used two tablespoons of iodized salt.
Hi
Im following the aame steps and im in fas 2 after salting for 3 to 4 days i washed the meet and hanged it, i know i have to wait 2 weeks so, but it is my fourth day and it is not so hard, the place is cold and dry … but my meet is pretty big …. Did i make something wrong or i have just to wait ?
Love your channel. Question, can I just wrap my bresaola I'm making in cheese clothe and hang it in my fridge until its lost the proper amount of weight? Or, should I wrap it in the steak wraps or some collagen sheets? Poke holes? Many thanks.
I do not see anything wrong with using a cheese cloth!
Im turkish and i had my doubts when the video said “some people call it sucuk” 😂 but overall it was a great video with very clear explanation of the process! Thanks :)
I have seen that misnomer and confusion between sujuk and Bastirma/Pastirma a number of times before. Strange.
What part of the cow is the best for this? Veal or older cow?
One different way to prepare this is to remove the salt after 2 to 3 weeks, rinse and soak twice, dry the meat as you did here and then apply the spices immediately dry as a dry rub completely, and wrap this in a cheese cloth or filter paper to hang for 4 weeks and it's done at that point. If it has spoiled it's probably because it wasn't covered well enough in salt or kept at a cool enough place during the cure portion of the process. I add a little pink curing salt during the curing process to insure the cure gets accomplished and I've never had a problem with that method, two teaspoons of curing salt to one kilo of table salt.
Interesting! It has been a few years since I last made it, might have to give it a go and ill try your method out!! Thanks for sharing!
Can you use pink curing salt? Thank You
I don't see way not.
Man I am watching your videos quite a long now. Every recipe I learned from you turned out perfect!
I am doing this recipe for sure. I'm not Armenian, but I have been eating this sutzuk or the Armenian version Basturma (as long as the Turkish one) since I was a kid. Always wandered how they make it.
Thank you for sharing, greetings from your brother nation. Greetings from Greece!
cool
What is the shelf life of this?
why do the soaking, not just wash? also, could i do this on a elevated cooking rack to limit the amount of time the mucky stuff? lastly, could I use just rock salt, thank you! best video here, and i've watched and scrolled through about 20.
If you don’t soak it, the salt flavour will be WAY too strong! Yes you can definitely elevate it. Rock salt will be fine no worries at all. So glad to hear, you’ll love it!
@@HenrysHowTos thank you! for the fast reply, and the help. cheers!
@@HenrysHowTos ?: can I do this using heart? trimmed of course etc... and what about with well cleaned kidney?
I might try dry rubbing that blend of spices and make it the way I make Biltong. 40hrs in the dehydrator on lowest setting.
Someone previously did that and they were amazed at the results!! Was a few years back. Let me know how you go
@@HenrysHowTos Awesome I will! Although I only recently made a batch of Biltong so I better wait a few weeks XD
Meat in salt now, dry rub blended and ready to go :)
@@HenrysHowTos All done! Came out really well. I've not had the proper version before to compare on flavour. I was surprised that the spice blend is quite bitter. Its very unusual and a nice contrast to what I am used to with Biltong. I might tone down the fenugreek next time and make it a little more sweet.
What's the shelving time ,(how long it lasts on the refrigerator?? Or it can be died??
As it’s cured it’ll last a very very long time! But you’ll eat it up quickly I guarantee!
Thanks!!
I remember my friends nana making me Basturma sandwiches every time I came over her house, I didn't have the heart to tell her I absolutely hated it. Then my grandma from Greece comes to Canada and the first thing she makes me is a pastirma sandwich which is basically the Turkish/Anatolian Greek version of Basturma and I loved it. I later found out that my friends nana was feeding me camel Basturma which has a very strong flavor.
cool name , cooler comment
Yeah....that has to be pretty fuckin' impossible to find camel meat in Canada. I think this bitch just wants to tell a good story, and included that. Definitely not camel, was just probably made badly.
@Samuel Mason @luthervaughn1
This was in the early 1980's in Montreal Quebec, although I'm not educated on what kind of cured meats were available at the time I can assure you my friends grand mother is not a liar and was pretty proud of the fact that it was camel. Also I'm not a "bitch" and thank you for stating my comment was a "good story".
luthervaughn1 are you joking? if the 'grandma' in question was a foreigner she could easily source camel meat or whatever meat at local foreign markets or even ordered online or brought back from overseas, in the UK i can walk to any south london market and find all sorts of exotic imported meat, especially in a country like canada that welcomes immigrants
Giasou MackJeez! Hows it going bra fuck these ignorant idiots, in the 80's Camel meat was available in MTL i had some and it was great.
I'm Turkish, yet I have not seen any Turkish video that describes the home-made process this good and produce such professional result. Well done. Armenian basturma ftw!
Im 24 years old Turkish and I see first time how to make it. Very useful brother. I'm going to try as soon as possible. Thank you so much!
I lived in Turkey for several yrs. and Egypt too. Pastolma is a favorite of mine. I never knew how it was made. Thank you for the very well done video.
I love basturma, subscribed! Hello from a Russian in UK
hello from Russian in US
if you eat this, your pee and sweat gonna smell like those spices for some time. Dont eat it during summer, you are warned :) who cares whose food it is, just enjoy it.
Ulan hadsiz sanane benim fikrim. İnternet trolü sende.
Wow what a rare sight.
its not rare. i have also the same opinion and many other too. the cultures in middle east up to balcan regions are almost the same :)
***** Thats wasn't even remotely my point..
I thoguht you mean that the turkish people always saying that everything comes from turks :)
Basturma (or pastirma in turkish) :) we have it everywhere here in turkey, very spicy taste, but be careful eating it, especially if you wear leather, youll smell like it for weeks :D as for origin, i dont know :P but i do know soujuk is a different type of sausage, more akin to italian spicy sausage than pastirma
And to the turks in the comments, ye cant copyright a food thats been around for 948274902 years :P theres turkish pastirma, armenian basturma, and probably egyptian, arabic, irani, etc versions of it with slight spice differences to match the regions tastes
Deezid Zo problem with the Turks is,they usually think they are the first with everything...hence the reason their country is sooooo far behind the rest of civilization!
İ think you area talking standing on the wall.I recommended you to check our culture anda then to talk.About civilisation, obviously you are so far the too too far of civilisation bu talking like that. let's check our histories and then talk!
i totally agree but it's ironic that pastirma actually means something in turkish
koottsta koopr
Oi,clown!
Take it easy,keyboard warrior!
Why dont you come here and make me!?
I'm a Turk. As you know, Armenians and Turks eat the same foods. It's a fact. By the way, good job dude !
Pastirma and Sucuk are completely different things ... both Turkish in origin, pastirma is dried cured meat, sucuk is a very strong tasting sausage... they taste completely different and are prepared in completely different way
"Paper thin slices" - how thick is your paper?
lmfao
I dare you get those slices without his sharp knife , cutting thin slices of meat is a pain
First of all, thanks your efforts.But I have to say something about Pastırma.Pastırma means covered meat with some materials in Turkish and it is a turkish traditional food like sucuk. Actually, I can understand your title depending on cultural interaction. We have common cultural points as we lived together for too many years. There are a few problems with your recipe.Garlic is an essential ingredients in making pastırma and in salting process, must be not in fridge.
different cultures make it certain ways
Samet SAĞLAMER do you use dried garlic or minced fresh garlic in it?
Should put minced fresh garlik inside the souce before covering the meat.this adds great aroma to
Samet SAĞLAMER cool, thanks for the advice! I'm gonna give this a go 👍🏾
You have common "cultural points" - yes, indeed! Some of them are simply called Հայոց ցեղասպանություն or Ermeni Soykırımı. So, enjoy your meat!
There are various stories about the origin of pastırma, none well documented. According to the mainstream of the modern linguistic research, the word derives from the Turkish bastırma et "pressed meat", pastırma (IPA: [pastɯɾˈma]) in modern Turkish.[2] For the historians of the ancient and medieval world however it seems to be clear that cured meat has been made in Anatolia for centuries, since at least the Byzantine period, and called apokti.[3] One story gives its origins as the city of Kayseri, where there was a Byzantine dish called pastón,[4][5] which would be translated as "salted meat" and was apparently eaten both raw and cooked in stews.[6] Some authors claim that the medieval to modern production of pastirma in the cuisine of the Ottoman Empire is an extension of that older tradition
I have to say, Henery, I really like your video's coz you make sure you tell exactly how it is made. and don't leave anything out. Usually, people won't give out all ingredients only coz they don't want you to be as good as them
Going to make this for sure! Thank you Henry!
I love the passion you put into this and thanks for sharing. In Switzerland they go for an easier way, they add salt and spices right away then leave the whole thing suspended in a dry place or, better, they smoke them for days before letting them rest in a dry place, usually for a couple of months before they eat it. Also they never put the meat directly on steel, they use strings instead. Anyway it's great to know how they do it in Armenia, a great and beautiful country.
here in Egypt we've basturma too,, even with the same name *"Basturma"* pretty delicious
Excellent video.This is for all the ignorant TURKISH youth, before making comments, read history and educate yourself, I'm talking about world history, not your fictional Turkish history,During Ottoman Empire (osmanli imparatorlugu) It was the ARMENIANS who created and introduced PASTIRMA to that region, specifically KAYSERI ARMENIANS.
I haven't had this for years, thanks for explaining it. Going to make some tomorrow
awesome dude.
thanks for putting in the time and effort tot show the process
It looks godly, very well made and good explanation, thanks a lot guy! :D
Got to try making this someday. Thanks for uploading the video.
That's is an awesome vid! Keep it up. I'm a fan of your channel
Thanks Henry. Beautifully described and illustrated. Memories of the bastirma from the Armenian butchers, Jdeideh, Aleppo.
Excellent informative and entertaining video. Thank you!
This looks amazing, well done!
That was a great video... Thank you for the upload...
Excellent video and very informative. I would love to try this meat sometime. Looks so good. Thank you for sharing!
"Paper thin slices".. Wonder what kind of paper do you have in Armenia, haha :)
Thought the same xD
Tomáš Celar haha I meant as thin as you can with a knife
That's a great how to video, thanks!
That looks amazing, thanks! :)
That looks so simple and SO good omg
this is fantastic. Of all the recepies ive seen on yt about cured meat this is the best by far for my taste. Love all the spices u added and ill definitely try this recepi. thx. ill comeback with comm for the results. big thx from spain
Great video brother. I live in an area when I can't buy basturma I love this.. I'm going to make it. Thanks! Good job
bro
that was awesome
i maked three of them after i tried the first one
thanks
keep going
Awesome video! Well made and well done!
I'd never heard of this Armenian version of drying beef. Definitely will try it. Thanks for the video
With fried eggs and tomatoes for breakfast. So good !
Thank you for the video
Looks amazing, I make my own jerky, but that's just a couple days work. This is an entire months reward paying off, and man I wanna try some now.
Followed your instructions and ended up with what was very close to my grandma's basturma. Well done bro.
I had been looking for the correct way of making basturma and you got it spot on.
Urartu1 I'm glad bro!
Looks AMAZING!
I love it. I must try it.
thanks, very informing video simple yet well explained.
looks great and it so simple
amazing!! thank you!
Definitley takes patience, nice work mate!
I think you make it well as we are in Turkey :) Congrats mate looks delicious, I would like to taste it :)
Töre Tetik thanks bro :) from what I know the only difference is the flavors between Turkish and Armenian but the making is the same
cultural differences and cultural similarities brings some differences like flavors and like same pastırma :) good job mate :)
Your mother hasn't been complaining.
+Mario Vega do you know profile pic mean's?
turks and aremnians are enemy fuck all turks
Sick video keep up the good work
thank you Henry, from Turkey:)
Nice little cameo by the Liquorland bag. If that's an amusement park, I really should take a trip there, haha.
We call this pastarma(пастърма) in Bulgarian. The spices are a little bit different, but the process is similar. And we use it, with a lot of red wine :)
Great tutorial ! The final product looks awesome. And I think that in a near future, I'm going to taste some home made Armenian Basturma. :)
A huge chunk of our cuisine stems directly from the Ottomans. So we call it as they did. Anyway, I'm making the Armenian version as we speak.
Looks AMAZING
I'll definitely try this!
Greek Alexander the Great took the recipe with him on his travels. He brought all way to Mongolia! He hen gave cooking classes. So that is why Turkmenistan has it, Uzbekistan has it, Ukraine has it.... wow.... I think he also came to North America and showed the Indians and then the Spanish came and then took this technology to Spain and they have Jamon... now when the white man came to North America the Indians taught them and the Cowboys made beef Jerkey, John Wayne loved it... Thank you Greeks!!
That looks really nice.
Perfect snack for beer
very good!thanks!
Soujouk is great Armenian delicacy. Thanks for the recipe.
Brilliant! This looks DELICIOUS.
Great recipe! Looks like the one my aunt makes!
This is a kind of turkish meat.We start to make them by using horses.A rider put some meat between saddle and horse skin.and salt of horse make pastirma.
Thank you! Very inspiring...... and challenging too. Will try! Wishing you Happy New year and a blessed Christmastide.
Shad shad shnoragalem!!!!!!
Thank you so much!!
congratulations for the channel, i have a question, is important the use of the fenugreek? because I'm from Bolivia and in my country doesn't have, thanks.
Pablex MalBak I recommend it as it gives a really strong smell and kick to it! You should be able to find it in a middle eastern based supermarket
basturma!!! turkish word but armenian food. is that possible?
well, maybe half of the word past-irma is greek, because the word pastos in ancient greek means 'preserved in salt'.
It makes sense...However I dont think that in Greece we consider this meat as Greek. It sounds more as an eastern food , turkish maybe... But it is delicious and very popular here too.
I've been thinking about cutting off my knob and doing that to it, any tips?
Good job man!!!
This looks sooo good. Really wish I could try this kind of stuff over in Texas.
shouldn't be any reason you can't. The ingredients are fairly simple to come by, you just need the patience to wait a couple months before actually sampling it. Of course you can also order it too. Think there is an online shop called Little Armenia that ships within the continental US.
if you're ever in LA its very easy to come across there's basturma and sujux is really tasty too Armenian people have it together culinary wise
You could do beef jerky outside on a sunny wall, with insect/animal protection (hang on wall in a netted box), or do this inside in a cool area. A refrigerated room is not needed tbh. In the old days they hang it in the attic, under the stairs or in dirt cellars. In the summers i do Moose jerky very similar to this recipy up to the spicemix cover part. I boil water with alot of salt, garlic etc and let meat cure in the fluid for 2 days. Then hang to dry outside. or if i am in a hurry, in oven at 80degrees celcius for about 8-12h. (swedish tjälaknöl) perfect tasty/salty trail/beer snack. (or if cooked in oven coldcut with potatoesallad or such)
Rubbery in centre, woody sound when u knock on it, and hard to bend is a good indicator that its done.
i know that as pastirma great turkish food
XLNT video! I going to try this!I subbed too.
THANKS FOR YOUR SHARE BRO!!
Շատ շնորհակալություն Հենրի ջան! Հոյակապ բաստուրմա ես սարքել:
what is the spice after cayenne pepper (7:30)? I don't understand the name and the google translates it to: "false +" (false plus)
what strip of beef are you using? I think 4-5 weeks is a long time to eat basturma.