This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey.\r<br>\r<br>WELCOME TO HENRYS HOWTOS\r<br>I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE!\r<br>SUBSCRIBE: \r<br>YOUTUBE: \r<br>FACEBOOK: \r<br>SNAPCHAT: henrytad1990\r<br>\r<br>How To Make Basturma\r<br>\r<br>3-4kg Beef Fillet (scotch Fillet, Tenderloin etc)\r<br>Lots Of Salt\r<br>\r<br>Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks\r<br>\r<br>Chaimen Spice Rub\r<br>1 tbsp Salt\r<br>3 tsp Ground Fenugreek\r<br>3 tbsp Paprika (Sweet)\r<br>1 tbsp Black Pepper\r<br>1 tbsp Garlic Powder\r<br>1/2 tbsp Cayenne Pepper (Optional)\r<br>1 tbsp Ground Allspice\r<br>1 tbsp Cumin Powder\r<br>App 1 cup warm water\r<br>\r<br>Apply to meat and leave covered for 2-3 weeks
