Chaimen An Armenian Spice Rub Use For Basterma Recipes

ARMENIAN BASTERMA (DRIED CURED BEEF)

Steps:

• Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
• Insert heavy string through one end and make a loop.
• Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
• Wash meat well with cold water and leave in clear water for one hour.
• Then drain and press between towels to remove moisture.
• Continue until meat is quite dry.
• Hang in cool airy place to dry about two weeks.
• Combine all above ingredients to make the Chairnen.
• Add water a little at a time to make thick paste.
• Soak meat in it for 2 weeks.
• Hang in airy place for 2 more weeks.
• May be used immediately, refrigerated, or frozen.
• NOTE: A cheese cloth casing may be used to slip meat into before hanging.

CHAIMEN- AN ARMENIAN SPICE RUB! (USE FOR BASTERMA)

Steps:

• Combine all ingredients.
• Add a enough water, a little at a time, to make.
• the mixture as thick as waffle dough.
• Blend well to avoid lumps.
• This mixture may be kept in fridge for several weeks.
• Eat by dipping bread morsels into the dish of Chaimen.
• Use Chaimen to make Basterma, The dried Armenian Jerky!