Very nice. I have a rib primal. I am going to remove the cap to roll and make into steaks. Then use the rib eye fillet muscle to make this basturma recipe. Do you see any issues with this? I would not be including any of the fat. It would more or less be as lean as eye of round or tenderloin. Thanks for making this straight forward, no b.s. video.
I suspect that would work really well. In my research for this video I saw people using several different cuts from eye of round to tenderloin and more. I'd love to hear how this turns out for you when it's ready! Thanks for watching and commenting!✌️
You can safely replace the nitrite with more salt in this recipe but your finished product will be a little grey inside instead of red. Meat that is preserved in anaerobic conditions (think salami in a casing) is at high risk of botulism and should use nitrite for safety.
My Dad makes them all the time. Armenian Basturma is great with lavash bread, creamy cheese and a choice of greens.
I used to eat lavash sandwiches almost every day although the basturma was too expensive for me to eat every day! 😋✌️
Wow your videos are gold! Keep them coming man!
Thanks!🤙
Really interesting! I bet that spice mixture smelled amazing.
Indeed! Very "warming" smell.🤙
great video looks amazing!
Thanks!
Great job I’m down for this
Definitely one of my favorite cured meats
Very nice. I have a rib primal. I am going to remove the cap to roll and make into steaks. Then use the rib eye fillet muscle to make this basturma recipe. Do you see any issues with this? I would not be including any of the fat. It would more or less be as lean as eye of round or tenderloin. Thanks for making this straight forward, no b.s. video.
I suspect that would work really well. In my research for this video I saw people using several different cuts from eye of round to tenderloin and more. I'd love to hear how this turns out for you when it's ready! Thanks for watching and commenting!✌️
@@gourmetwoodsman Thanks for your prompt response. I will let you know how it turns out. Matt
Looking nice I am sure it ll test better. 🇦🇲🇦🇲🇦🇲🇦🇲
Garmir Gabouyd Dziranakouyn Anoush Ella ❤❤❤
What’s to point to use preserver or chemicals, I’m trying to avoid nitrite nitrites sodium etc, I prefer to avoid this stuff
You can safely replace the nitrite with more salt in this recipe but your finished product will be a little grey inside instead of red. Meat that is preserved in anaerobic conditions (think salami in a casing) is at high risk of botulism and should use nitrite for safety.