How To Make Pastirma/Basturma (Cured Beef)

[@SuperGereng]

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.

[@mackjeez]

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.

[@Condoctuc]

cool name , cooler comment

[@luthervaughn1]

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.

[@mackjeez]

@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".

[@Condoctuc]

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

[@Ironwar666]

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.

[@optimia92]

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!

[@tekinsal8396]

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!

[@yusifalikerimli1641]

Bastirma is Armenian Word ??? Bastirma is Turkis word !!!

[@tekinsal8396]

@@yusifalikerimli1641 ne yazdığımı anlamıyorsun adam gibi ingilizce öğren de gel Google translate ile bana laf yetiştirme !

[@KadaFFbI4]

I love basturma, subscribed! Hello from a Russian in UK

[@iBoos1]

hello from Russian in US

[@lh3266]

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

[@HenrysHowTos]

So glad to hear!! Anoosht

[@lisawinfield543]

Pared, I'm from L.A. but moved to Louisiana. I've added my Armenian seasonings to southern soul and Cajun cooking. I'm going to make Basturma bc there are no Armenian or Turkish grocers here. I bought a jar of grape leaves and they were too thick. I always ask my family to bring them to me when they visit. Cheers!

[@slavkomihaljcek4094]

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.

[@tacooobelll5899]

Le premier séchage c'est 3jours pas deux semaines, c'est le deuxième 3 semaines

[@MsWatchdog]

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

[@boris.dupont]

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.

[@frankuzmic4305]

Have you somewhere full process?

[@immandyflyme6762]

Thanks Henry. Beautifully described and illustrated. Memories of the bastirma from the Armenian butchers, Jdeideh, Aleppo.

[@Urartu1]

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.

[@HenrysHowTos]

Urartu1 I'm glad bro!

[@ebleksin]

its traditional in Turkey/Kayseri. We called Pastırma.

[@aBrocodile]

Descriptionı oku

[@Elpappydaddy]

Do you even read m8

[@shat7189]

Great video! I just made this and it was amazing! I only dried it for 4 days before adding the spice (I saw others do it for less time) spiced it for 8 days and took my first bite, it was fantastic! Thank you for teaching this delicacy!

[@desperado5621]

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.

[@johnnyliu7105]

different cultures make it certain ways

[@chaseh4337]

Samet SAĞLAMER do you use dried garlic or minced fresh garlic in it?

[@desperado5621]

Should put minced fresh garlik inside the souce before covering the meat.this adds great aroma to

[@chaseh4337]

Samet SAĞLAMER cool, thanks for the advice! I'm gonna give this a go 👍🏾

[@julianmach3192]

You have common "cultural points" - yes, indeed! Some of them are simply called Հայոց ցեղասպանություն or Ermeni Soykırımı. So, enjoy your meat!

[@bsgulyas]

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 :)

[@CoolJay77]

I have seen that misnomer and confusion between sujuk and Bastirma/Pastirma a number of times before. Strange.

[@mousaj8595]

I’m Lebanese and I’ve enjoyed this Armenian food since we were kids! I just had some sujuk today too ❤️❤️

[@Art-qy6gd]

With fried eggs and tomatoes for breakfast. So good ! Thank you for the video

[@TT-nt8ui]

I think you make it well as we are in Turkey :) Congrats mate looks delicious, I would like to taste it :)

[@HenrysHowTos]

Töre Tetik thanks bro :) from what I know the only difference is the flavors between Turkish and Armenian but the making is the same

[@TT-nt8ui]

cultural differences and cultural similarities brings some differences like flavors and like same pastırma :) good job mate :)

[@atamanatlas3098]

Your mother hasn't been complaining.

[@tolgatasar2184]

+Mario Vega do you know profile pic mean's?

[@mertozm]

turks and aremnians are enemy fuck all turks

[@coronadosaenzrichardalex3851]

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

[@codybord2294]

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.

[@Kareem.90]

here in Egypt we've basturma too,, even with the same name *"Basturma"* pretty delicious

[@olenfersoi8887]

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.

[@ahmadabboud1535]

if your method is used, can the pastirma be stored in a standard home refrigerator?

[@amrasel]

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. :)

[@deyan.dimitroff]

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.

[@lisawinfield543]

When and how do you add wine and what kind?

[@rodsaunders149]

I'd never heard of this Armenian version of drying beef. Definitely will try it. Thanks for the video

[@JuGGtimus1]

Excellent video and very informative. I would love to try this meat sometime. Looks so good. Thank you for sharing!

[@Brutalexecution]

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!

[@houseofjax21]

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

[@smashie2000]

I haven't had this for years, thanks for explaining it. Going to make some tomorrow

[@tyashaev]

That's is an awesome vid! Keep it up. I'm a fan of your channel

[@ILOVEJBBB]

Շատ շնորհակալություն Հենրի ջան! Հոյակապ բաստուրմա ես սարքել:

[@SarpKaraarslan]

I'm a Turk. As you know, Armenians and Turks eat the same foods. It's a fact. By the way, good job dude !

[@Stillwaman1]

Excellent informative and entertaining video. Thank you!

[@autotrance]

Soujouk is great Armenian delicacy. Thanks for the recipe.

[@Musa31344]

Sucuk is turkish stop stealing

[@deezidzo4611]

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

[@deezidzo4611]

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

[@LikeRalf]

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!

[@desperado5621]

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!

[@argunaman7845]

i totally agree but it's ironic that pastirma actually means something in turkish

[@LikeRalf]

koottsta koopr Oi,clown! Take it easy,keyboard warrior! Why dont you come here and make me!?

[@victorcharlie]

Definitley takes patience, nice work mate!

[@macmartin86]

It looks godly, very well made and good explanation, thanks a lot guy! :D

[@nduracheal9350]

Hmmmm, this is yummy, can't wait to have it.

[@What_If_We_Tried]

Got to try making this someday. Thanks for uploading the video.

[@AceHalford]

Going to make this for sure! Thank you Henry!

[@yahuniye]

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

[@cameronturner6270]

awesome dude. thanks for putting in the time and effort tot show the process

[@lucineee]

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 🙏🏼

[@oguzmehmet4791]

thank you Henry, from Turkey:)

[@phototrap1]

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!

[@CoolbreezeFromSteam]

That crimson red color makes it look amazing. It's like some polished mineral

[@HenrysHowTos]

CoolbreezeFromSteam I agree 😂

[@locolacapesa]

Awesome video! Well made and well done!

[@MaulerMyers]

"Paper thin slices" - how thick is your paper?

[@TGF120]

lmfao

[@NextKnown]

I dare you get those slices without his sharp knife , cutting thin slices of meat is a pain

[@lisawinfield543]

@@NextKnownI'm going to invest in a small slicing machine

[@fatemahammoudful]

This looks amazing, well done!

[@Shamanthesky]

thanks, very informing video simple yet well explained.

[@3choBlast3r]

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

[@HannahWalters]

This is the best thing ever. The liqourland bag in the back while you were hanging them just made me really patriotic too. Thanks for the video mate, I'm gonna give this a go! :) Subscribed!! Edit: Hey Henry, also in Australia (newy), so I'll need to use a fridge. Would a small bar fridge be OK (with nothing else in it?) or would the airflow be too minimal? Cheers

[@HenrysHowTos]

Hannah Walters 😂😂😂 you noticed haha

[@HannahWalters]

Dude.. you need to relax. Chill out Basturma does exist, it's an armenian variant of the turkish Pastirma - check it out here, there are sources and everything that mention armenian Basturma: en.wikipedia.org/wiki/Pastirma

[@HenrysHowTos]

It should work fine :)

[@wanderer2522]

no no no all things originated in Greece!

[@HELLENICPRIDE100]

Try the Ancient egyptians for beer.........

[@arborinfelix]

That was a great video... Thank you for the upload...

[@iamfcon]

Nice little cameo by the Liquorland bag. If that's an amusement park, I really should take a trip there, haha.

[@domdomdidity]

That's a great how to video, thanks!

[@aussiesmoko]

Looks very easy to make may even try to do some this weekend

[@lisawinfield543]

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 💋

[@Musa31344]

Yes and you steal turkish recipea

[@lisawinfield543]

@ that's because we're all cousins bro. Weren't we in Turkey until 1915? I'm not mad at you. I believe in ☮️ and 💕

[@NabilTouchie]

Great recipe! Looks like the one my aunt makes!

[@HakanARIK]

word Basturma comes from the Turkish word "bastırmak" mean "to press" all around the world you can see the types of this meat called similar words. but its originally Turkish and its called "pastırma"... and your recipe is also amazing :D

[@HenrysHowTos]

Hakan ARIK haha thanks bro! Enjoy!

[@raggie7056]

bro that was awesome i maked three of them after i tried the first one thanks keep going

[@sweet_amir]

That looks so simple and SO good omg

[@pablomalbak9086]

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.

[@HenrysHowTos]

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

[@Samsur187]

hi Henry, great videos, keep up the great work, I wanna see you make some falafel. thank you and God Blesscheers mate!!!

[@melomelli6953]

Really good job. Congratulation cheef. I saw that armanians also follows same way with turkish. I think same taste too. And they call it as Pastirma. And Armanians call as Basturma ;))

[@lisawinfield543]

Armenians were born and raised in Turkey until 1915. Still lots of them there bc the orphans were adopted by the Turks after their parents died. You can find it on Ancestry

[@ChristoTitmuss]

In ZA we call it Biltong ,we make it a bit differently but its at every food store.

[@HenrysHowTos]

From my understanding, Biltong is a similar process but uses more spices. I unfortunately havent had a chance to try it, Not so easy to find in Australia

[@diablerietandino1941]

Tried this from an armenian deli in LA a couple weeks ago. Not sure how I feel about it honestly. It was cut really thin but still had this strong flavor to it that actually kinda stung the back of the throat and just lingered there forever. I tried eating it cold and heating it a bit with some eggs like a lot of people suggested. I dunno, something in the spice paste just threw the flavor off for me. I actually ended up scraping the thin ring of spice from around the slices and it tasted a little better but only when I ate it cold. I thought maybe it was just that particular deli but my friend who is a huge fan of basturma (and is also armenian) says it's among the best she's tasted, so maybe it's just me. Maybe I'm just too much a fan of Italian cured meats, and am so used to that chewy vinegery tang.

[@HenrysHowTos]

Diablerie Tandino I don't blame you, first time I tried it I was 50/50 about it, but it depends on your individual taste. Like you mentioned, I know heaps of people that will have it for breakfast with eggs etc, too strong for me though in the morning 😂

[@armandoscavino6775]

Shad shad shnoragalem!!!!!! Thank you so much!!

[@vonbiron]

Thank you! Very inspiring...... and challenging too. Will try! Wishing you Happy New year and a blessed Christmastide.

[@zbar739]

Brilliant! This looks DELICIOUS.

[@jamescorvus8231]

looks great and it so simple

[@pileofwoods]

Great video! I'd like to try this! What is the cloth you used to wrap the meat?

[@HenrysHowTos]

Black Beard just a standard thick tea towel

[@BushCampingTools]

XLNT video! I going to try this!I subbed too.

[@mozarth]

Man, inside looks much better than our Turkish pastirma. Probably our Cemen Powder is also little different than the ground fenugreek too. I'll absolutely try this out. Cheers. You think I can hang it in a shed that's around 20 to 40 F degrees during winter or should I hang it in a fridge too?

[@HenrysHowTos]

yes that would work fine, I only said fridge based on the Australian climate as it changes from summer to winter here in the space of a few hours

[@sluckychoice8771]

Thank you for sharing this beautiful and wonderful video. dear friend. 정성이 가득한 요리🔔🔔♥️

[@Booker8991]

That looks amazing, thanks! :)

[@HarunShenol]

Here in bulgaria Pastirma(basturma)and soucjuk are difrent things soujuk is like salami and basturma is dried with spices and herbs chunks meat also :D in amazon i think they sell genuine bulgarian soujuck

[@wanderer2522]

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!!

[@SpyBehindYou]

it looks amazing, unfortunately I cant find fenugreek anywhere here in Portugal

[@HenrysHowTos]

SpyBehindYou derp I'm sure if you look hard especially in middle eastern stores you should be able to find it

[@lisawinfield543]

@@HenrysHowToshow about Amazon

[@allenbay4974]

This is great video thanks a lot ,I want to ask ,Is eye of round meat will be good to do it with ? or if you can please tell me what type cow meat shall I use ?thank you.

[@HenrysHowTos]

Allen Bay yes that will work fine, although fillet is the best

[@allenbay4974]

Thank you.

[@jasonhong1998]

This looks sooo good. Really wish I could try this kind of stuff over in Texas.

[@diablerietandino1941]

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.

[@TheShowtimebrazil]

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

[@ragnaroik]

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.

[@lisawinfield543]

@@TheShowtimebrazilsujuk has lots of garlic and is stuffed into a thin casing sausage

[@rajarak]

Sick video keep up the good work

[@mightymightyironhead]

That looks really nice.

[@andreaschristopoulos645]

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!

[@capaneus184]

What kind of knife is that? Beautiful look to the blade.

[@HenrysHowTos]

capaneus184 it's a shun :)

[@capaneus184]

Henrys HowTos thanks, great vid, I'm going to try this sometime

[@drewlovli7299]

Looks interesting, I've made bilton and that's very similar but this looks like it'd taste amazing! Have you tried cured fish? It's a similar process and very delicious. I think it's a bit risky though using fish for drying

[@HenrysHowTos]

Rick Sanchez I personally haven't tried, but I know it is a common thing to dry fish. Maybe worth experimenting ;)

[@Docentino1914]

Interesting recipe, might try it out. PS @ 12:00 Your paper-thin slices are 2mm thick Mate :)

[@arfacough]

Hi Henry, This seems to be similar to Biltong(South Africa), but biltong has a few more spices. Do you know of any butchers or meat producers in Adelaide? I would really like to try your Basturma.

[@TheGFS]

biltong is awesome, i've gotten it from Namibia but never made it my self .. Never even heard about this Bastruma but it looks good so i think i will give this a try .. Hot climate is not a problem here in Iceland ;)

[@HenrysHowTos]

Unfortunately I dont, but any decent local butcher would have a good quality meat available. Try to avoid the supermarkets as they sell rubbish generally at a steeped up price

[@KB-id8ym]

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.

[@inkboy12345]

Hey man, really informative video!, I just wanted to ask a few questions. 1. Can you cook it? Like fry or grill it 2. how tender is it? when cooked and uncooked?

[@HenrysHowTos]

inkboy12345 hey man, yes you can. It's very common to fry it and eat with eggs for breakfast. I wouldn't grill as it may become to dry but there's always a first time for everything. It's a bit softer than beef jerky uncooked, when cooked it's like bacon almost

[@inkboy12345]

Wow that was a quick response, thanks though! I may try make this (in my shitty uni kitchen haha)

[@Jupe367]

It looks delicious. You're right, it does require a lot of time and patience. Question for you. What salt do you use? Sea salt, kosher, does it matter? Can you do this with pork following your same recipe?

[@RamzaBeowulf]

I'll definitely try this!

[@huxxam]

I love it. I must try it.

[@raffik55]

yummy Armenian food!! thanks

[@marcusmckenzie9528]

That looks amazing!!! wow, well done Mr Henry :D EDIT: Sorry also have to ask, is it possible to do this entire process in my own kitchen fridge? I dont have access to a coolroom.

[@HenrysHowTos]

Marcus Mckenzie yeh definately!

[@robgad2271]

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.

[@HenrysHowTos]

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!

[@SakeBarSushi]

Lovely video! Liked the Shun Premium chef's knife!

[@shadisamaan]

Good job man!!!

[@sukkiebe]

One of my favourite thing to snack in is a dry beaf/jerky mmm!!! But my husband will kill me to eat this amount of salt :3 ty for this video!

[@ollieraison]

Looks AMAZING

[@mrsseasea]

Interesting! We do the same here with out the spices.......with fish......Washington State.....USA.......LOOKS YUMMY is it very salty?

[@siamiaw]

look yummy!! does it taste like beef jerky?

[@HenrysHowTos]

Anne shiklah sort of :)