Traditional Homemade Pastirma (Домашна пастърма)
Традиционно ястие · Bulgarian
A classic, deeply flavorful cured beef, seasoned with a rich fenugreek paste and spices, air-dried to perfection. This traditional method yields a tender, intensely aromatic delicacy.
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Съставки
- Beef (lean cut like sirloin or eye of round)2 kg
- Coarse sea salt150 g
- Fenugreek seeds (ground)100 g
- Sweet paprika50 g
- Garlic (minced)50 g
- Cumin (ground)20 g
- Black pepper (freshly ground)10 g
- Water150 ml
Стъпки
- 1
Trim excess fat from the beef and cut into large, flat pieces (about 2-3 cm thick).
- 2
Generously coat the beef pieces with coarse sea salt. Place in a non-reactive container, cover, and refrigerate for 3-5 days, turning daily. Drain any accumulated liquid.
- 3
Rinse the salted beef thoroughly under cold water and pat dry. Press out as much moisture as possible.
- 4
Prepare the spice paste: Mix ground fenugreek, paprika, minced garlic, cumin, and black pepper with water to form a thick, spreadable paste. Let it sit for at least 1 hour for flavors to meld.
- 5
Coat the beef pieces evenly with the spice paste, ensuring full coverage. Make a small hole at one end of each piece and thread a sturdy string through it for hanging.
- 6
Hang the coated beef in a cool, dry, well-ventilated place (ideally between 10-15°C with 70-80% humidity) for 2-4 weeks, or until the meat is firm and dry to the touch. The paste should form a hard crust.
- 7
Once cured, remove the string and slice the pastirma thinly against the grain for serving.
