Armenian here. We cure the meat just in salt, the same method is done in Turkey and Georgia, but yes your result was fantastic!

I've watched quite a lot of cooking shows and videos over the years and this is by far some of the best content I've seen. Thanks, now I'm frickin' starving 🍖🍖🥩🥩🥩

Thank you for sharing your recipes and techniques it’s massive contribution for many viewers like me To thank you is not enough GOD BLESS YOU AND YOUR FAMILY

Turkish here. Not many people seem to know the origins of “basturma”, or “pastırma” as we call it. It is actually a traditional cultural heritage of the Turks, and a lovely testament to the beauty of Turkish cuisine. Background: Turkic horsemen of Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode. This pressed meat was the forerunner of today’s pastırma, a term which literally means “being pressed” in Turkish, and is the origin of the Italian “pastrami”, as well as the Armenian and Greek etc equivalents. Etymology: The etymological origin of the Italian “pastrami”, Greek “pastrami” (Παστράμι), and Armenian “basturma” (Պաստրամի) is from the Turkish “pastırma”.

That looks wonderful! I prefer your thin cemen coating to what we get in the old country where they pile in on to the point where you cannot enjoy it in the summertime. Thank you for your efforts and a great tutorial!

Love watching what you guys come up with

Wow, that looks beautiful!!! I wish I had a drying fridge to make these delicious snacks 😋

That looks wonderful!

You guys are incredible as usual. What wealth of information that would take hours or days to find just 20 years ago. With that radio voice and meat genius, I am sure to be back often.

@2guysandacooler

3 жыл бұрын

Thank you 😊😊

Simply amazing - Bravo!

@Jimmy_Saf

3 жыл бұрын

I agree, amazing.

I follow your recipe, I got an excellent result. I used my beverage fridge for the curing process. I was able to maintain the temperature, but the humidity was a challenge. I used the bottom round (cheaper cut) to try out and It took me about two weeks to achieve %25-30 water lost. Your cemen recipe is top-notch and the whole process took me about a month. But we finished within few days :-(. I already started for a new batch and I will be trying round eye this time. We shall see, thanks for sharing your recipe.

What a fun process to make salumi! Looks like it’s packed with flavor. I enjoy that the music you use for the video usually matches the region from which the food comes from. Looks like I’ll be taking over some more of my wifes refrigerator space. Hmmmmm....

@2guysandacooler

3 жыл бұрын

Nice. This one is delicious😁.

Wow nice explanations made easy to understand thank you 😘👍❤

Prior to stumbling across this charcuterie video, I had never heard of basturma. This looks far better than the bresaola. I've been making. Great technique!

@2guysandacooler

3 жыл бұрын

Glad you enjoyed it! Thank you.

Interesting that the whole of the Balkans has a variation of this. In Bulgaria its Pastarma (Пастарма) and is used on beef and pork some people even do chicken. Everyone uses the traditional curing method thou. As in cover in salt liberally for 48 hours and store it in a cold place(fridge or terrace), drain the liquid so the meat doesnt sit in its own juices. Soak in cold water that is changed several times 4-6 hours depending on salt preference, pat dry and cover in spices. The spices are quite similar and vary regionally but the difference is they are kept dry and the moist meat is just rolled around in them. Hang in a cold drafty place usually a shed or the apartment terrace.

Your technique is better than the original one it looks amazing. By the way basturma/pastirma means ‘to press’

@The01baker

2 жыл бұрын

I definitely agree. Better than original.

Basturma, Pastirma, Bastirma, Pastrma. Best thing ever. A modern approach to quite traditional recipe, well done. Just learned its from Armenian origin, wow. We are heavy on this in Southeastern Europe too. Where I come from we do it either lamb or pork. Pork is for everyone. Lamb is heavyweight; - add that to cooked beans and you going to lose your mind.

It's interesting to see an alternative seasoning process. I trust the same great taste remains!

@2guysandacooler

8 ай бұрын

Absolutely!

I am from Bulgaria where Pastirma is made traditionally, yours is great.

@adsoyad8971

Жыл бұрын

Pastırma is mentioned in Mahmud of Kashgar's Diwan Lughat al-Turk and Evliya Çelebi's Seyahatname.[10][better source needed] According to Turkish scholar Biron Kiliç, the term pastirma is derived from the Turkic noun bastırma, which means "pressing".[11][better source needed]

Es mi favorito!

Beautiful

Bulgaria here we call it Pastarma! l like your recipe.

I just ordered my.first batch of collagen sheets. I may save one for this. Im gonna be dry aging some rib roasts for making tomahawk steaks. They are going on sale black Friday!

I am impressed. Decades ago I have once had a tender basturma, similar in the reddish color to this, with a slight sweetness. Never before nor since I have had such a great basturma. This recipe shows similar look and tenderness. Two questions if you don't mind. Will a prime grade beef turn out a better basturma? Which Fenugreek works best? Is blue Fenugreek any better? I am new to this channel. I am glad I have found it.

Little tip if your using the zip lock bag method you can submerse the bag in water (not allowing any water in) before closing it to force out all of the air'

Love your videos! Do you have any plans to do biltong or any other short term drying recipes?

Hi, great video amazing technique. I have my first basturma hanging with spices. I want to try your technique next. Besides filete and eye of round, which other cuts you would suggest to use?

We make a lamb pastrama in Macedonia and the same is used in a very traditional specialty pie called Pastrmajlija for which we even have a festival :)

@jimmypanag5493

2 жыл бұрын

There is no country named "Macedonia"...

Thank you

I must tell you that your videos are of first quality. the care you take in the presentation makes us want to watch them until the end, everything is clean, and super well explained. thank you so much

@2guysandacooler

3 жыл бұрын

Wow, thank you!

Excellent job. Love your choice of regional music with regional charcuterie. You're a true artist. Basturma is usually made from eye-of-round or similar cuts, Filet mignon is definitely an overkill, only for fancy chefs like Eric 😉 BTW, Basturma is also very popular in Egypt and possibly other places. It probably came with Armenian immigrants (Basturma is gift if Armenian cuisine to the world). Also, you might have reinvented Basturma especially by adding that intermediate aging step and also the equilibrium cure. Also in Egypt they don't add paprika to the coating and it doesn't seem to noticably affect the flavor. Basturma can be found in southern California (Armenian presence) but the price has gone up over the years. I think it's about $20/lb now.

@2guysandacooler

3 жыл бұрын

Very interesting to know about the different regional variations. 20 a lb. WOW that's pricey!!

@geniuspharmacist

3 жыл бұрын

@@2guysandacooler Who needs to buy it at the deli when Eric can teach you how to make it yourself 😉 BTW, in many places where Basturma is common, they just hang it to dry and age for a relatively short time basically at room temperature especially in the cool winter. There the garlic layer is purposely made thick and that helps protect it. Slow aging definitely improves the flavor and make it more prosciutto-like. But it's probably not done in many places since it might just be way too warm and dry in some areas to allow for slow drying.

Hi amazing video man. May I ask... which humidifier & dehumidifier did you use? Thanks

Thank you.

Thank you thank you thank you

Very nice video.

Do you have instructions for using the other (vegetable) wraps and fridge? 🙏💕

Hi Eric im from Turkey and im so happy to see the pastırma there, this is one of the very few charcuterie product that you can find here, because of halal limitation. I dont like to eat too much of this because, this coating (we also called it chemen) makes you smell like fenugreek and garlic for days :D

@2guysandacooler

3 жыл бұрын

Thank you. This has got to be one of my favorites and one of my wife's favorites which is saying a lot!! You are so right about the fenugreek garlic smell!!

@geniuspharmacist

3 жыл бұрын

Most people peel and remove the fenugreek and garlic coating before consuming Basturma. It has already done it's job of flavoring and preserving the meat. In many cases it's a pretty thick dry layer that tastes slightly bitter due to the fenugreek. It also burns easily if cooked/sauteed. Which takes us to the most popular way of consuming Basturma in some countries which is making Basturma scrambled eggs. (Add some butter and use it like ham, bacon, sujuk, or chorizo and you'll be amazed.) Cheers 😉

@imane867

3 жыл бұрын

@@geniuspharmacistgreat info. Thx. I'm not a fan of fenugreek, can it be omitted or replaced by anything else ?

@geniuspharmacist

3 жыл бұрын

@@imane867 You can always experiment. You're the ultimate taste test. A few points to consider: Fenugreek seeds have mucilage polysaccharide which acts as a binder to the spice paste; you might need another binder like a small amount of flour. Basturma without ground fenugreek is definitely less authentic but if you're not planning to sell it, nobody cares but you. Removing the spice crust/coating before consumption is common and pretty much standard practice. The spice coating, itself, is not tasty it's job is to protect and flavor the meat. Removing the spice crust might solve the problem for you. Also, using less ground fenugreek (e.g. half the amount) might give you a good flavor without dominating the flavor or making your whole body smell like "Sotolon" 😁 🤣 Another thing would be trying Bresaola which is similar to Basturma but with less spices. Last resort would be taking a shower within 24 hours of consuming Basturma 😂 I can't think of any other solutions, I invite the master Charcutier, Eric, to share his thoughts 😉

Excellent videos as always, very informative. I am originally from Alexandria Egypt, we do a slightly different version of this by adding "harissa paste," not the regular chili paste, also use smoked hot paprika. Also, most cheaper versions here are making it from arm chucks. My family is Sephardic Jew, so we use eye rounds. And the most traditional way is to dry it outdoors in the shadow, around 85% humidity and 73F . not sure if that would be applied here combined with your EQ method of curing. Thank you for your exceptional efforts. G-D bless you

@Dr.calories

2 жыл бұрын

How is your family Jew and ur name Mohamed? I didn’t understand

@mohamedabbas4546

2 жыл бұрын

@@Dr.calories same exact way as somebody from Europe his family name is Chris and he's a jew?

@Dr.calories

2 жыл бұрын

@@mohamedabbas4546 oh nice Mohamed I love how your family experiences loves for other religions Who cute Even your father name is Muslims name I loved it This is a good love way to bring Muslims and jaws together 🥺

@mohamedabbas4546

2 жыл бұрын

@@Dr.calories my grandfather escaped Spain to Morroco, then again escaped for his life to Egypt and end up changing his name to keep his family safe. my family name "BEN SOUSSI".

@Dr.calories

2 жыл бұрын

@@mohamedabbas4546 I wish peace and love spread out in that part of the world I have friends from Saudi Arabia , Lebanon and Egypt I meet them when I was student at UCLA they are very nice people That why I ask about ur name

Btw this looks amazing : )

I made a box for drying biltong, but why stop there.. this is amazing.

Fun fact: Basturma (Bastırma) means literally "To press" in Turkish. :) It was originated from middle eastern nomads. They used to put the meat between the horses saddle, so that it cured the meat with the salty sweat of the horse and the pressure from the rider.

@Peter-wd6dg

Жыл бұрын

The Oxford Encyclopedia of Food and Drink writes that pastırma is the word the Ottomans used for a type of Byzantine cured beef that was called paston (παστόν). According to Johannes Koder, an expert in Byzantine studies, paston could mean either salted meat or salted fish, while akropaston (ἀκρόπαστον) means salted meat. Andrew Dalby gives the definition of paston as "salted fish" and akropaston apakin as "well-salted fillet steak".Gregory Nagy gives the definition of akropaston as "smoked", describing apakin as "a kind of salami sausage, probably similar to pastourma". The Oxford Companion for Food says that a Byzantine dried meat delicacy was "a forerunner of the pastirma of modern Turkey". There you go Turks have taken it from Byzantine Greeks haha.

In Egypt we make bstrami with frish garlic and ground fenugreek and make covered it and Let it dry for a week in the open air, away from the sun 😎

@CoolJay77

Жыл бұрын

The health agencies in most parts of USA mandate refrigeration and/or curinng chambers.

Good quality pastırma is hard to find, even in Turkey But man, yours look even better than the original

This is perfect, sad i don’t have that refrigerator with humidifier

Do we need to worry at all about the chaman coating getting mold in the cure chamber?

What's the shelf life of this? It looks amazing.

I did pretty much the same thing. I used moose meat, 3% salt, paprika and fresh garlic crushed on the meat. Rub the spice mixture, vacuum seal for 2 weeks. Put it into umai dry bag and after 2.5 weeks it was already lost 35% of its weight. The taste was amazing. Exactly the same Pastirma even tho I didn’t do the coating on the outside. Well I only had the dry seasoning like paprika and thyme. So tender even tho it was a moose meat.

@troytoews4752

Жыл бұрын

I am in the process of doing this with moose outside round. Hoping for similar results.

@Batuhan1988

Жыл бұрын

@@troytoews4752 it will taste amazing.

@troytoews4752

Жыл бұрын

Do you dry cure wild game much? I also am starting a whitetail prosciutto. Not sure I have the patience but we will see. There is a lack of good info online it seems in this regaurd. For now I'm following these guys' prosciutto recipe.

@Batuhan1988

Жыл бұрын

@@troytoews4752 I only eat moose like this. I wasn’t successful with whitetail so far but I would definitely try it. I like it this way much better. I do 2 lbs then we eat so fast within a week or so lol. I should start making the next batch as soon as I start eating but I don’t then you can’t wait for 1 month.

Great recipe. I like your background music; who’s the artist?

Thank you for this great recipe! Regarding the beneficial white mold - did you brush the mold before you put it in the chamber?

@om1701d

3 жыл бұрын

I'm guessing he used Bactoferm Mold 600 since he posts about it in another video

So if someone is going to use the dry age wraps (not the collagen wraps) in the fridge, how would I modify the process? Specifically, dealing with the rind and the outer spice covering given that I will be aging in a fridge. Thanks

Hello Eric, how long can you keep the collagen sheets. Do you keep the sheets in the fridge or freezer or just in a cupboard. You make delicious products, I love to see your videos. Am also curious about the cheese making.

@2guysandacooler

3 жыл бұрын

Hello Kees. Thank you for your comment. I keep the collagen sheets in a cool dark area inside a ziplock bag. I've had them for years and they are still good..

I don't have that controlled box setup but can I hang this in my kitchen?

That looks like the kind of thing I could overindulge in and only have one regret...that there wasn't more.

Does the drying have to take place in a chamber or does the wrap allow it to happen in a frig. Or would one need to use umai bag?

@2guysandacooler

3 жыл бұрын

This can be dried in a refrigerator with the wrap on after it cures!!

This might be a dumb question but now that the beef has been cured and dried, is it shelf stable?

Nice, Eric. Beatiful meat, congrats! I'm from Brazil and grew up with my grandma doing this. She was Armenian. I still use to cover all the meat with salt, but i liked your way doing this. I always watch your videos.Some hints for you: Try to use striploin and rump steak. It's cheaper than tender loin and more flaverful. You can remove all the fat or make it thinner. I like a little less umidity, but its personal. After ready, place it vacuum sealed for 15 days at least. It will become softer and seasons will penetrate meat. Then you tell me...hahaha. Email me if you try. Huge hugs. And don't let mean comments hit you!

@honglinhdu4653

2 жыл бұрын

I like it and i want to do it.

@honglinhdu4653

2 жыл бұрын

But it have salt, pepper and it have which... You can talk about it for me. Thanks

@jred4421

2 жыл бұрын

For the local home maker, which type of small refrigerator and other needed cooling accessories would work best (in-place of a professional cooler)? My grandmother would make Basturma when temps were cooler in the Boston area during the fall/maybe winter, and hang it in a barn to cure. I live in the south eastern part of the US, and obviously the temps here do not cool down as much as the northeast...hence the fridge & accessory question.

@pedromolina5573

2 жыл бұрын

@@jred4421 search Eric`s videos. He has one that explain the way you describe

Eric what are your thoughts on using a well marbled section of tritip for Basturma? Of course I would have to trim it to a consistent dimension.

@2guysandacooler

Жыл бұрын

I think that would work great!!

Thank you! What a nice end result! What is the reason that no mold is growing on these, is it the pepper ? (I know it is an old video)

@2guysandacooler

3 жыл бұрын

Yes. The spice blend really inhibited mold from growing although if I would have left it in for much longer mold would have begun to form..

@TheSkogemann

3 жыл бұрын

@@2guysandacooler Thank you for answering - this might explain why no mold is growing on black pepper salamis. :)

This looks so good, but with the price of beef (especially a prime piece like a filet), I was wondering if this would well with a Coppa muscle. If so, what if any changes would you make (spice/flavor profile or process) and would you be interested in doing a video of it?

Haha i just had some pasturma with a marzen beer 😅

Mouth watering good 😎👍🎶😏

What is the source of the penicillum culture? Did you add that or is it a natural counterpart to lactobacillus in pickling?

Great vid 👌 on it own it’s amazing but frying it up with eggs is on another level. Try saying bah-sterma…

Can this be done in a regular fridge with the wraps. I have an 8 pound prime ribeye that I am super eager to try. It’ll be the first time I’ve made anything like this but have wanted to for a long time now. Any info would be super appreciated. Thanks P.S does it have to be flattened out? Or can I leave it in its round shape?

@2guysandacooler

2 ай бұрын

Yes, absolutely. This would be great in the fridge with the aging wraps. You could leave it round as well. This was a very tasty project

Can you provide more information on the refrigerator are you using?

@matthewg4956

3 жыл бұрын

Here is his video explaining the drying chamber. m.kzread.info/dash/bejne/dYadk7OJo7ynl8Y.html

Well it looked nice and indeed very nice and indeed presenter was a professional who does the job in regular bases . The main obstacle and problem is how to and where to modify the refrigerator? I love these type of meats and regularly purchase them from supermarkets but, they are mostly possessed . Could you and would you please let us know how to modify the refrigerator to be enable making these at home . I sincerely appreciate your support. Thank you. Kind regards

@2guysandacooler

2 жыл бұрын

Sure. Try this one. Let me know if you have any questions..

How long did the Basturma take (many days) to dry in the drying chamber after you put on the outer coating?

@2guysandacooler

3 жыл бұрын

in my chamber it took about 2 weeks

Gorgeous fantastic 👍🌹

Thank you for making such wonderful videos! I think I'm going to make this Basturma as my first attempt at Salumi, but beef tenderloin is out of my budget and I'd rather not have the 'chewy' eye of round. Would a pork loin work, or should I stay with beef? Thank you again, I can't wait to try this!

@2guysandacooler

Жыл бұрын

you could use pork but beef works really well with all the flavors here

@alexuram5984

Жыл бұрын

@@2guysandacooler Thanks for the advice! I'll stick to beef and either try the eye of round or save up for a little while and do the tenderloin :) I can't wait to try this, and many more of your recipes. Cheers!

Another great one!! My question is a general question. After making salami, what's the best way to store is so that it does not spoil. For example I made a 5# salami. I know that I wont eat it all in one week. Do you have any tips for long term storage? Vacuum seal and then freeze?

@2guysandacooler

3 жыл бұрын

Hey Scott. After I make salami I will generally wash all the mold off of it, vac seal it, then store it in the fridge. If it's going to be there for a long time I'll toss the vac sealed salami in the freezer

@scottdalon801

3 жыл бұрын

@@2guysandacooler Thanks!!!

I'm from Turkey and I'm watching this as I'm chowing down slices of pastırma I had the butcher thinly slice for me at the supermarket today lol

@maximusaugustus6823

2 жыл бұрын

Did you sell your house to buy it, because I know it is very expensive...

Where can I buy yours?

I’m about to make my curing chamber using a refrigerator, the inkbirds and humid and dehumidifier. My biggest question is as I set this up and make sure it’s operating and maintaining properly. Is there a ‘standard’ temp and RH? I want to cure all kinds of different sausages to even try making a prosciutto . Do I have to worry about different temps and RH’s?

@2guysandacooler

3 жыл бұрын

Set the temp at 55F and the humidity at 80% and you can add everything you want at different times and it will all be ok!! Mine has been set to that for the last 5 years and it's never been changed. IMHO it's the perfect setting

@jjsager1

3 жыл бұрын

@@2guysandacooler and of course calibrate every 6 months if not every three, right.

@2guysandacooler

3 жыл бұрын

@@jjsager1 exactly😁

Hi Eric, I saw cure # 1 on the recipe list is it true? So can I use cure # 2 ?

@2guysandacooler

3 жыл бұрын

Hello Aziz. Cure #2 is used when the process takes longer than 30 days to be ready. Generally this is reserved for larger cuts of meat. I suppose if you have a large beef eye of round cure 2 would be fine :)

@CesurTrader

3 жыл бұрын

@@2guysandacooler Thanks 🙏

Hello. Can the Basturma be aged in the refrigerator?

I see you didn’t use the 600 mold, but it still developed white mold for first drying phase (presumably from residual mold the chamber). Why didn’t it develop white mold for the second phase of drying?

@2guysandacooler

3 жыл бұрын

You are correct. The mold formation came from the present mold spores in the chamber. The reason it didn't form mold after the spice mix was added was due to the spices themselves and the short time it took to dry.

Could I use this in place of prosciutto for a beef wellington ?

@2guysandacooler

3 жыл бұрын

yes

Basturma will be my very first charcuterie. It is curing in a vacuum sealed bag now. My newly set up curing chamber is on its maiden voyage, and so completely sterile. Will the penicillium automatically form on the meet? Or, since the chamber is brand new, do I need to seed that somehow?

@2guysandacooler

Жыл бұрын

very cool. You would need to seed the penicillium once you put the meat in the chamber.

@pprince01

Жыл бұрын

@@2guysandacooler what is the best way to do that?

@pprince01

Жыл бұрын

@@2guysandacooler and, a secondary question when you answer that… I have some Penicillium nalgiovense being delivered next Wednesday. It’s OK to leave the meat vacuum sealed for a total of 10 days?

@pprince01

Жыл бұрын

Found the answer to this question on your excellent video “Mold 600 - Is it necessary?”. Dang your content is good!!

@2guysandacooler

Жыл бұрын

Thank you. Also yes. If you used the equilibrium method you are good to go. Exceeding the cure date is not a problem

Hi m8 big fan here. Need ur help urgently could u give me some advice on making sausages using whiskey.. I do not wanna mix the meat dirextly with the spirit as from expericne it wont Keep the scent or flavlur.i have considered using brwadcrumbs or agar. Infused with whiskey that’s all I have in mind could u give me some tips on how to preserve the scent and flavour of any spirit in a sausage

@2guysandacooler

3 жыл бұрын

You could add flavorless gelatin to the whiskey then add that to meat towards the end of mixing. I'm guessing you've already tried marinating the meat overnight in whiskey?

@IOalejandro

3 жыл бұрын

@@2guysandacooler yeah I’m l trying a couple of different ideas. I did use non flavoured gelatin although I found cooking ponds and extracting the gelatin is even tastier. I am wondering now what u think of how I should proceed next. Should I cook this like a bratwurst or should I just mix it and leave it as chorizo?

@2guysandacooler

3 жыл бұрын

Try and cook it like a bratwurst and see what happens. Be sure to let me know

Hey Eric, can you dry at a lower temp? 43-48F?

@2guysandacooler

3 жыл бұрын

sure. as long as you can regulate the moisture loss you should be fine..

هل ينفع اضع البسطرمة وهي في مرحلة فقد الماء في الثلاجة الارفف السفلية التي نضغع فيهلا الفاكهة والببض غادة اقصد ههل مطلوب وصعها في الثلج فوق التجميد

👍👍👍

How do you prevent the nasties in this type of curing and drying of meat?

@2guysandacooler

2 жыл бұрын

You have to cure the meat before you begin. Once it's cured it can hang and dry safely

@TheD510addict

2 жыл бұрын

@@2guysandacooler but no Prague/pink Salt?

@2guysandacooler

2 жыл бұрын

You can if you want. When you cure whole muscles curing salts aren't necessary because the inside of the meat is sterile. There is no concern for bad bacteria growing on the inside. Salt curing is sufficient. With that being said I did use cure in this recipe to preserve the color and enhance the flavor. Check out this video I made asking the questions "Are curing Salt Really Necessary?" kzread.info/dash/bejne/n2iD17GTpc-uhbQ.html

I'm surprised your channel doesn't get more views! It's such well made and professional content...

@2guysandacooler

3 жыл бұрын

thank you

Hi, if I want to vacuum seal mu basturma, do I need to remove the “chaman” coating?

@2guysandacooler

3 жыл бұрын

nope. Leave it on , then vac seal it

is it fenugreek leaf powdered. or is it fenugreek seed powder?

Can a meat tenderizer be incorporated in this recipe? Thanks

@2guysandacooler

2 жыл бұрын

which tenderizer are you talking about

Could you please make veal bacon?

looks delicious, congrats. I have just found nitrite salt (%0.6) instead of using insta cure #1 which does not exist in Turkey. could you give some recommendation for curing meat with using nitrite salt. how much gram of nitrite salt per kg of meat for preparing pastirma? thank you

@2guysandacooler

3 жыл бұрын

Would you mind listing all of the ingredients and the percentages that it has

@aydinbircan

3 жыл бұрын

@@2guysandacooler 100 gr nitrite salt contains, 99,4 gr salt and 0,6 gr sodium nitrite.

@2guysandacooler

3 жыл бұрын

@@aydinbircan ok. What you have is cure #1. It's table salt blended with sodium nitrite. So you would follow the typical Cure #1 instructions of adding .25% (by the weight of your meat and fat) to your recipe or 1 level teaspoon of your curing salt for every 5 pounds of meat/fat that you have

@aydinbircan

3 жыл бұрын

@@2guysandacooler thank you, I will try this.

Why does this recipe use insta cure 1 while others that dry for over a month and aren’t cooked require cure 2? I was planning to make some whole muscle charcuterie but only have cure 1 now and was hoping to get some of them drying.

@2guysandacooler

3 жыл бұрын

Because mine took less than a month to make. I used a filet mignon. If you use a larger cut or if your filet is rather large you would want to use cure #2... BUT.. With that being said whole muscle curing technically doesn't require a cure as the inside of the meat is sterile so if you want to use cure #1 for flavor and color preservation, and up front protection that would be fine too 😁

PASTURMA!

One more question please. Did you use insta cure#2 for this recipe ??

@2guysandacooler

3 жыл бұрын

I used insta cure #1 because my cut was not very big. If you are using a large cut and the entire project will take more than 30 days to finish drying you can use instacure #2... twoguysandacooler.com/basturma/

@meedddo

3 жыл бұрын

@@2guysandacooler I love 💕 you my brother I'm learning a lot from your videos thank you and God bless you. All love and respect from Egypt.

@2guysandacooler

3 жыл бұрын

@@meedddo Thank you. I can't wait to hear how yours comes out!!

@meedddo

3 жыл бұрын

@@2guysandacooler my busterma came out perfect thanx my friend for your hard work

Just curious, why the Cure #1 with this recipe rather than #2 like in most of your recipes?

@2guysandacooler

2 жыл бұрын

Because for me this project took less than a month. If you use a larger cut of meat (eye of round) you would want to use cure #2

Can pork loin be used instead of beef loin?

@2guysandacooler

Ай бұрын

Yes

you are kinda making it the Egyptian way :D .. not exactly but close enough .

Can we get the recipe for the end spices, etc?

@2guysandacooler

3 жыл бұрын

sure. Here is the recipe: twoguysandacooler.com/basturma/

Heloo! Can you make a similar video but with Tuna filet ? I think it will be very intresting! Thank you!

Where I’m from filet mignon is the most expensive cut of beef

What would happen if you used a cheese mold and allow it to contaminate the meat like a "blue salami" instead of blue cheese?

@2guysandacooler

3 жыл бұрын

it would work!!

Can you make it from cheaper parts ?

@2guysandacooler

2 жыл бұрын

Yes of course