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: http://bit.ly/3XBHaB9

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Stock Media provided by Sound_background / Pond5

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