Armenian Cured Beef | Basturma | Gourmet Woodsman

In this video, I'll show you step-by-step how to make basturma, a popular Armenian cured meat. Using a combination of salt, garlic, and a blend of warming spices, you can create your own rich and savory basturma that is perfect for sandwiches, salads, or even enjoyed on its own.
Basturma:
Beef eye of round
2.5% salt
0.25% cure #2
0.3% black pepper
0.25% coriander
0.2% cumin
0.75% brown sugar
0.75% minced garlic
Chaman:
1/4 cup fenugreek
1/4 cup paprika
add the following to taste:
cumin
black pepper
garlic paste or granulated garlic
chili paste
cayenne (optional)
salt
sugar
add water to make a paste
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[@crobertsson7030]

Really interesting! I bet that spice mixture smelled amazing.

[@gourmetwoodsman]

Indeed! Very "warming" smell.🤙

[@sarkisa2690]

My Dad makes them all the time. Armenian Basturma is great with lavash bread, creamy cheese and a choice of greens.

[@gourmetwoodsman]

I used to eat lavash sandwiches almost every day although the basturma was too expensive for me to eat every day! 😋✌️

[@BizzaroInc]

great video looks amazing!

[@gourmetwoodsman]

Thanks!

[@yqb686]

Wow your videos are gold! Keep them coming man!

[@gourmetwoodsman]

Thanks!🤙

[@tomdesouza3702]

I will be making this for sure soon. Love all your videos.

[@gourmetwoodsman]

Thanks! This is one of my favorites and it's pretty quick as far as charcuterie goes.

[@tomdesouza3702]

I do have one question, why the collagen sheets if they are going in a controlled environment with proper humidity and temperature and not just a plain refrigerator? I made mine last week and will be putting it in my chamber by end of the day so I was just wondering.

[@gourmetwoodsman]

2 reasons that both involve drying. Collagen sheets will slow the drying process giving the meat more time to develop flavor. Whole muscle salumi is always drier on the surface than in the middle of the muscle, collagen sheets will help to lessen this a little bit.