Ingredients
Units
Scale
- two 3lbs chunks of beef fillet, make sure the meat is fresh, never frozen
- Kosher Salt
- For chaman (fenugreek) paste spread:
- 1/2 cup ground fenugreek
- 1/4 cup Hungarian sweet paprika
- 1/4 cup Hungarian hot paprika
- 1 tbs cayenne
- 1 tbs freshly-ground black pepper
- 2 tsp freshly-ground cumin
- 1 1/2 tbs kosher salt
- 1 1/4 cups water
- 10 large cloves garlic
- 9”x13” baking pan to hold the meat
Instructions
- For the cured meat:
- Begin by prepping the meat: wash, cut and remove all additional fats and parts you don’t want.
- Using a pointy skewer or thick pin, make a few pokes on the meat.
- Generously sprinkle the bottom of your pan with salt and place the meat in it.
- Then once again, generously sprinkle the salt all over the meats, making sure to cover them entirely.
- Cover the pans with lid or plastic wrap and place it somewhere cool for 2 days.
- Once in a while, check and see if there are parts that have absorbed all the salt – if so, add more to cover that part.
- After 2 days, wash and pat dry the meats very well.
- Wrap with a few layers of paper towel and put under a heavy press for 1 day, using whatever weighty object(s) you have hanging about.
- During that time, check and see if the paper towel is moist – if so, change and re-wrap it again with a new dry paper towel.
- Unwrap and hang the meats to dry for 2-3 days in a sunny spot with lots of air circulation. You can either use metal hooks or simple twine thread for hanging the meats.
- Make the Chaman Paste:
- To make the Chaman, first combine all ingredients in a food processor. Pulse until smooth, stop and scrape down a few times.
- Generously spread the chaman paste thickly all over the meats.
- Hang to dry for another 2-3 days.
- Slice thinly and enjoy!
- Remember that ready-cured meat needs to be stored in the fridge!
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1025.67 kcal
- Sugar: 1.7 g
- Sodium: 1876.32 mg
- Fat: 36.48 g
- Saturated Fat: 14.24 g
- Trans Fat: 1.7 g
- Carbohydrates: 27.56 g
- Fiber: 11.38 g
- Protein: 155.59 g
- Cholesterol: 428.64 mg