Basterma

1. 1

   1) Make sure that the meat has no fat.

2. 2

   2) Cover meat completely with salt for 3 days. You might have to change

3. 3

   the Salt if too wet. Remember that you want the meat to be completely dry otherwise it will rot when you hang it to dry.

4. 4

   3) After 3 days clean off the salt from the meat and pat dry.

5. 5

   4) Mix 1 Paprika to 3 fenugreek to 3 minced garlic as a mix to cover the meat. Make sure you cover it completely.

6. 6

   5) Using a string, hang it in a dry spot (garage) for 10 day before you use it.

7. 7

   6) Once cut, keep it in the fridge. You can also slice it, put it in plastic ziplock bags and freeze till use.

No additional tips available.