Homemade Pastirma Recipe
I always wandered how to make pastirma at home
Ingredients
For the cure:
- 1 kg beef eye of round or lean beef cut
- 1 cup coarse kosher salt
- ½ cup fenugreek seeds crushed
- ¼ cup smoked paprika
- ¼ cup ground cumin
- 1 tbsp ground coriander
- 1 tbsp crushed red pepper flakes
- 1 tbsp garlic powder
- 1 tbsp sugar
- 1 teaspoon ground cloves
For Coating:
- ½ cup Crushed coriander seeds
- ¼ cup crushed red pepper flakes
For drying:
Instructions
Prepare the Cure:
- In a bowl, mix together kosher salt, crushed fenugreek seeds, paprika, cumin, coriander, garlic powder, red pepper flakes, sugar, and ground cloves to create the curing mixture.
Prepare the Beef:
- Trim excess fat from the beef eye of round. Pat it dry with paper towels.
- Rub the curing mixture thoroughly onto all sides of the meat, ensuring it is well-coated. Place the meat in a large resealable plastic bag, removing excess air, and seal it.
Cure the Meat:
- Place the sealed bag in the refrigerator and let it cure for 4-5 days, turning the bag every day to ensure an even distribution of the cure.
Rinse and Pat Dry:
- After the curing period, remove the meat from the bag and rinse it thoroughly under cold running water to remove the excess cure.
- Pat the meat dry with paper towels.
Coat the Meat:
- Combine crushed coriander seeds and red pepper flakes in a shallow dish. Roll the cured meat in this coating mixture, ensuring an even and generous coating.
Dry the Pastirma:
- Wrap the coated meat in a layer of cheesecloth and hang it in a cool, dry place to air-dry for about 2-3 weeks. Make sure it is well-ventilated.
Slice and Enjoy:
- Once the pastirma has dried to a firm texture, it's ready to be enjoyed. Slice it thinly and serve as is or with your favorite accompaniments.
Storage:
- Store any remaining pastirma in the refrigerator wrapped in parchment paper. It can also be frozen for longer storage.