Pastirma Recipe

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Pastirma
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Ingredients
12
Count
Nutrition
6
Calories
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Ingredients:

  • a roughly 2 lb piece of beef like inside round. you want it to be fairly lean and with the grain of the meat running along the axis of the meat; you could use something like tenderloin if you want to shell out the money, but you don'tsp want something thin like brisket. see note 1.
  • salt for curing
  • seasoning
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 3-4 cloves garlic, crushed
  • note 1: this is a piece of meat that's going to hang at close to room temperature for a month, and likely won'tsp be cooked, so get the good stuff. don'tsp just get stuff from the supermarket, but find yourself a good butcher and get to know them so you know you're getting quality meat.
  • note two : you'll occasionally hear stuff about how nitrites aren'tsp safe (and pink salt is 6.25% sodium nitrite), but in small quantities it's just fine and occurs naturally in food we eat. more importantly, it inhibits the growth of botulism. i don'tsp do any curing outside of short cures in the fridge without nitrite , and i wouldn'tsp do any multi-month cures without nitrate.

Directions:

  1. Trim the meat, then thoroughly coat the meat with the curing salt. Put in a dish and cover with plastic wrap before weighting down and refrigerating for 3-4 days. Turn the meat once a day, and when the time is up it should be fairly solid to the touch.
  2. When done, rinse the meat, soak it for 20-30 minutes, then thoroughly dry it.
  3. Run a piece of string through a corner of the meat, then hang it up to dry in a cool place (60 F, ~60% humidity) for two weeks. Check it regularly, and if any white or green mold is starting, scrub the whole thing down with white vinegar. If black mold forms, or if the mold recurs, pitch the whole thing (I've never had this happen, but better to be safe). Some recipes call for wrapping in cheese cloth, but that's just asking for mold.
  4. After those two weeks, mix the seasoning together with enough water to make a thick paste, then rub it all over the meat. Hang it to dry for another two weeks.
  5. At this point you're ready to eat, just slice it thinly and chow down (yeah, the dried seasoning mix will crumble off, but it's imparted its flavor); alternatively, sauteing some up in a skillet then scrambling some eggs with it would be a traditional use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6.02 Kcal (25 kJ)
Calories from fat 1.59 Kcal
% Daily Value*
Total Fat 0.18g 0%
Sodium 81.38mg 3%
Potassium 9.56mg 0%
Total Carbs 1.02g 0%
Sugars 0.04g 0%
Dietary Fiber 0.16g 1%
Protein 0.13g 0%
Vitamin C 1.2mg 2%
Iron 0.1mg 0%
Calcium 3.6mg 0%
Amount Per 100 g
Calories 204.41 Kcal (856 kJ)
Calories from fat 54.08 Kcal
% Daily Value*
Total Fat 6.01g 0%
Sodium 2765.51mg 3%
Potassium 324.87mg 0%
Total Carbs 34.79g 0%
Sugars 1.39g 0%
Dietary Fiber 5.51g 1%
Protein 4.55g 0%
Vitamin C 42.4mg 2%
Iron 2.9mg 0%
Calcium 123.6mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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