Pasterma refers to Armenian beef jerky or dried spiced beef. It is also known as Basterma.
Best time to make pasterma is in the fall. Have butcher remove meat from rib part of beef and slice into 1 1/2 inch thick and 3-4 inch wide slices, any length desired. Put a heavy string through one end of meat and tie into a loop. Cover each piece thoroughly with coarse bag salt and let stand in a bowl or pan for 3 days. Then wash off the salt under the running water and let soak in a pan of water for 1 hour. Hang from loops to drain for 1 hour.

Wrap meat in a cloth, arrange side by side on a flat surface, put a board over them, then lay a very heavy weight of some kind on top of the board to drain all the juices from the meat. Change to dry cloth every 12 hours. Continue this for 2 days. Hang again to dry in a cool, windy place for 2 weeks, or until meat is quite dry.

Make chaimen and soak the meat in it for 2 weeks. Then take out the meat and see that it is well covered with a coating of chaimen. Hang again for another week. It is now ready to eat. Store away in pickling jugs, cover, and keep in a cool place. Slice very thin for serving. If pasterma becomes too dry when stored away for some time, soak again in chaimen until it gets soft enough to slice.

Related Articles

Caldo de Res ■■■■■■■
Caldo de Res or Beef Soup refers to a Mexican dish made of beef bone with marrow, pieces of chambarete, . . . Read More
Lakerda ■■■■■■
Lakerda refers to Armenian salted dried fish. It also refers to a pickled King fish. To make pickled . . . Read More
Bresaola ■■■■■■
Bresaola refers to a cured raw beef that is often served in thin slices as an antipasto. The beef is . . . Read More
Ficeler ■■■■■■
Ficeler is the French word which means "to tie up". In cooking, it means "to tie up in string", referring . . . Read More
Chorizo ■■■■■■
Chorizo refers to one of highly spiced and famous Spanish sausage. It is a generic name of any sausage . . . Read More
Kwanta Firfir ■■■■■
Kwanta Firfir refers to Ethiopian dish of dried beef jerky tossed with pieces of Injera. Injera resembles . . . Read More
Yukpo ■■■■■
Yukpo: Yukpo is one of Korea's most popular types of jerky. It is made of thin slices of beef marinated . . . Read More
Mandoo ■■■■■
Mandoo refers to a Korean dumpling which is made of minced meat and vegetables wrapped in a thin piece . . . Read More
Jeon ■■■■■
Jeon: Jeon means pan-fried Korean dishes. Jeon is a kind of pancake made from mushrooms, pumpkin, slices . . . Read More
Pane carasau ■■■■■
Pane carasau is referring to a wafer thin slices of bread, baked twice, so that it keeps for a long time . . . Read More