Time to spice up your cured meat game with some basturma! Often bought in a deli like turkey or ham, basturma uses a unique spice mix that tastes strongly of fenugreek and will impress anyone who tries it.

*This basturma was made in the dead of summer, but if you are making it in the winter feel free to use a cool dark place to hang the meat to dry rather than using a fridge*

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Ingredients:

- Eye of Round/Tenderloin/Ribeye
- Sea Salt (2.75% the weight of the meat)
- Twine

Seasoning/Chaman: (makes about 215g may not use all of it)
- 130g or ½ cup water
- 28g paprika
- 26g fenugreek
- 8g allspice
- 2g black pepper
- 3g cumin
- 2g cayenne
- 15g garlic powder
- 4g Aleppo pepper

*IMPORTANT* The end weight needs to decrease from the start weight by 30%

Links:
Fenugreek: [ Ссылка ]

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Stock Media provided by Sound_background / Pond5

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