Here, I'll show you the recipe for a delicious pastirma "ham"! This is a Turkish-origin "ham" that is air-dried and doesn't require smoking. Its spicy flavor profile and versatile use make it a culinary delight. Discover how easy it is to prepare pastirma "ham" using this traditional recipe and create a tender and highly aromatic beef "ham" from the finest tenderloin.

Subtitles in your language are available for this video. If you'd like to view the recipe in your language, please activate the subtitle feature.

How do you like the recipe? You can subscribe to my channel here: https://bit.ly/2OmFRnj

Ingredients for Pastirma:

2 kilograms of beef tenderloin
70 grams of curing salt
3 tablespoons of paprika powder
3 tablespoons of fenugreek
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of hot paprika powder
1 tablespoon of allspice
1 tablespoon of cumin
3 tablespoons of olive oil
150 milliliters of warm water

Instructions:

Prepare the beef tenderloin: Thoroughly trim the beef tenderloin by removing excess fat and sinews.

Rub with curing salt: Rub the trimmed beef tenderloin with the 70 grams of curing salt.

Vacuum seal: Place the rubbed beef tenderloin in a vacuum bag and vacuum seal it. Ensure the bag is well sealed.

Refrigerate: Store the vacuum-sealed bag with the beef tenderloin in the refrigerator for 7 days.

Rinse and dry: After 7 days, remove the beef tenderloin from the bag, rinse it thoroughly, and pat it dry with kitchen paper towels.

Prepare the spice paste: In a bowl, combine 3 tablespoons of paprika powder, 3 tablespoons of fenugreek, 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of hot paprika powder, 1 tablespoon of allspice, 1 tablespoon of cumin, 3 tablespoons of olive oil, and 150 milliliters of warm water to create a thick paste.

Apply the paste: Let the prepared spice paste rest in the refrigerator overnight. Afterward, evenly apply the paste to cover the entire beef tenderloin.

Age the meat: Allow the seasoned beef tenderloin to age in a cool, dark place for an additional 3 weeks. An ideal location is a cool cellar or cupboard.

Serve: After the aging period, slice the pastirma-seasoned beef tenderloin into thin slices and serve it. You can enjoy it as an appetizer, on bread, or in various dishes.