How To Make Pastirma/Basturma (Cured Beef) 

I'm Turkish, yet I have not seen any Turkish video that describes the home-made process this good and produce such professional result. Well done. Armenian basturma ftw!

its traditional in Turkey/Kayseri. We called Pastırma.

I remember my friends nana making me Basturma sandwiches every time I came over her house, I didn't have the heart to tell her I absolutely hated it. Then my grandma from Greece comes to Canada and the first thing she makes me is a pastirma sandwich which is basically the Turkish/Anatolian Greek version of Basturma and I loved it. I later found out that my friends nana was feeding me camel Basturma which has a very strong flavor.

if you eat this, your pee and sweat gonna smell like those spices for some time. Dont eat it during summer, you are warned :) who cares whose food it is, just enjoy it.

Parev, I followed your directions exactly as you had it and my basturma came out amazing! My family couldn’t get enough of it! Thank you so much for making this video! I searched online for many and yours by far was the best and most accurate to what I remember my grandmother doing. Warm regards from North Carolina, USA

"Paper thin slices".. Wonder what kind of paper do you have in Armenia, haha :)

I’m Lebanese and I’ve enjoyed this Armenian food since we were kids! I just had some sujuk today too ❤️❤️

I love the passion you put into this and thanks for sharing. In Switzerland they go for an easier way, they add salt and spices right away then leave the whole thing suspended in a dry place or, better, they smoke them for days before letting them rest in a dry place, usually for a couple of months before they eat it. Also they never put the meat directly on steel, they use strings instead. Anyway it's great to know how they do it in Armenia, a great and beautiful country.

basturma!!! turkish word but armenian food. is that possible?

Basturma (or pastirma in turkish) :) we have it everywhere here in turkey, very spicy taste, but be careful eating it, especially if you wear leather, youll smell like it for weeks :D as for origin, i dont know :P but i do know soujuk is a different type of sausage, more akin to italian spicy sausage than pastirma

First of all, thanks your efforts.But I have to say something about Pastırma.Pastırma means covered meat with some materials in Turkish and it is a turkish traditional food like sucuk. Actually, I can understand your title depending on cultural interaction. We have common cultural points as we lived together for too many years. There are a few problems with your recipe.Garlic is an essential ingredients in making pastırma and in salting process, must be not in fridge.

"Paper thin slices" - how thick is your paper?

I'm a Turk. As you know, Armenians and Turks eat the same foods. It's a fact. By the way, good job dude !

Bastirma ans Sucuk - as it says from the name, is a Turkish dish not Armenian

We call this pastarma(пастърма) in Bulgarian. The spices are a little bit different, but the process is similar. And we use it, with a lot of red wine :) Great tutorial ! The final product looks awesome. And I think that in a near future, I'm going to taste some home made Armenian Basturma. :)

This was very special delicacy for me in mid-90s when I was a kid, but now I know how to make it myself. Thank you for this video!

I love basturma, subscribed! Hello from a Russian in UK

Basturma was always on our table. I’ve never made it but will try because my grandson loves it. It was basturma, lavash, string or feta cheese, then gata or baklava for dessert. I’m Armenian as you can tell 💋

I haven't had this for years, thanks for explaining it. Going to make some tomorrow

Thank you for sharing this beautiful and wonderful video. dear friend. 정성이 가득한 요리🔔🔔♥️

Excellent video.This is for all the ignorant TURKISH youth, before making comments, read history and educate yourself, I'm talking about world history, not your fictional Turkish history,During Ottoman Empire (osmanli imparatorlugu) It was the ARMENIANS who created and introduced PASTIRMA to that region, specifically KAYSERI ARMENIANS.

Pastirma and Sucuk are completely different things ... both Turkish in origin, pastirma is dried cured meat, sucuk is a very strong tasting sausage... they taste completely different and are prepared in completely different way

Definitley takes patience, nice work mate!

NICE VERY NICE FROM GREECE

That Masturba looks good... What? Did I say something wrong?

In ZA we call it Biltong ,we make it a bit differently but its at every food store.

Perfect snack for beer

Got to try making this someday. Thanks for uploading the video.

There are various stories about the origin of pastırma, none well documented. According to the mainstream of the modern linguistic research, the word derives from the Turkish bastırma et "pressed meat", pastırma (IPA: [pastɯɾˈma]) in modern Turkish.[2] For the historians of the ancient and medieval world however it seems to be clear that cured meat has been made in Anatolia for centuries, since at least the Byzantine period, and called apokti.[3] One story gives its origins as the city of Kayseri, where there was a Byzantine dish called pastón,[4][5] which would be translated as "salted meat" and was apparently eaten both raw and cooked in stews.[6] Some authors claim that the medieval to modern production of pastirma in the cuisine of the Ottoman Empire is an extension of that older tradition

Excellent informative and entertaining video. Thank you!

I think you make it well as we are in Turkey :) Congrats mate looks delicious, I would like to taste it :)

My meat went hard watching this.

lol its turkish im french but i know its turkish

word Basturma comes from the Turkish word "bastırmak" mean "to press" all around the world you can see the types of this meat called similar words. but its originally Turkish and its called "pastırma"... and your recipe is also amazing :D

the comment section is so full of salty Turkish people, fuck who put a stick up your ass that you think drying meat and flavoring it is an idea only the Turkish had? Every culture does this and did you not think that maybe Armenia being pretty damn close to Turkey, that they might have a similar way of doing it? I was confused with all the dislikes on the video until I read the comments...

That's a great how to video, thanks!

This is a kind of turkish meat.We start to make them by using horses.A rider put some meat between saddle and horse skin.and salt of horse make pastirma.

I lived in Turkey for several yrs. and Egypt too. Pastolma is a favorite of mine. I never knew how it was made. Thank you for the very well done video.

Pastirma is an Armenian delicacy. It has absoluteny NOTHING to do with Turkey. By the rule, Turks steal foods and recipes from other cultures and present them as their own, just as they are trying to do with the Cypriot cheese called halloumi.

Excellent video and very informative. I would love to try this meat sometime. Looks so good. Thank you for sharing!

I have never heard of anything like this! The process is beautiful and it looks amazing. I'll be doing it soon. Thanks for showing me something brand new!

here in Egypt we've basturma too,, even with the same name *"Basturma"* pretty delicious

Looks AMAZING

It's Armenian food not Turkish 😒

Paper-thin slices ... Then he cuts them at 3mm xD

That's is an awesome vid! Keep it up. I'm a fan of your channel

I have to say, Henery, I really like your video's coz you make sure you tell exactly how it is made. and don't leave anything out. Usually, people won't give out all ingredients only coz they don't want you to be as good as them

Interesting recipe, might try it out. PS @ 12:00 Your paper-thin slices are 2mm thick Mate :)

i know that as pastirma great turkish food

very good!thanks!

Here in bulgaria Pastirma(basturma)and soucjuk are difrent things soujuk is like salami and basturma is dried with spices and herbs chunks meat also :D in amazon i think they sell genuine bulgarian soujuck

very nice. I will have to try this.

This looks sooo good. Really wish I could try this kind of stuff over in Texas.

Damn that looks good. Thanks youtube algorythm, I'm gonna try this. Cheers mate.

hi Henry, great videos, keep up the great work, I wanna see you make some falafel. thank you and God Blesscheers mate!!!

Im 24 years old Turkish and I see first time how to make it. Very useful brother. I'm going to try as soon as possible. Thank you so much!

This is the best thing ever. The liqourland bag in the back while you were hanging them just made me really patriotic too. Thanks for the video mate, I'm gonna give this a go! :) Subscribed!! Edit: Hey Henry, also in Australia (newy), so I'll need to use a fridge. Would a small bar fridge be OK (with nothing else in it?) or would the airflow be too minimal? Cheers

you legend my brother

If you weigh the meat & use 2,5% salt + 0.25% Cure (Prague Powder) #2, you don't have to worry about the meat being overly salty & no soaking after the initial cure time is necessary. If a curing room or chamber is available, ideal curing conditions are 55 degrees F & 75% humidity. Home refrigerator is actually too cold & too dry. So, curing in a home refrigerator, the non-woven mesh will not adequately control moisture loss & the outer layer of the meat will develop such a hard outer casing that the inner part will not dry properly...possibly, not at all. Expensive dry aging bags can be used. But, an inexpensive solution is to wrap the meat in rice paper (...the stuff used for spring rolls, available at any Asian store) before inserting into the mesh bag. Then, the whole pkg should be tied with string to ensure that the rice paper remains in close contact with the meat...so it will not dry out to a crisp, which will retard moisture loss too much. Hang or place on a rack in the fridge to ensure good air circulation, or turn over daily until cured. Because of the cure, the meat can be hung at room temperature for a day after the rice paper is removed, the spice paste applied...so that it dries out before replacing the rice paper, non-woven mesh & returning it to the refrigerator or curing room. Days for drying should be based on the starting meat weight. Dry to a 20% loss for first cure, then +/- 35% loss after 2nd cure.

Interesting! We do the same here with out the spices.......with fish......Washington State.....USA.......LOOKS YUMMY is it very salty?

Dude, you did it realy good but it is traditional in Turkey,. You guys did not bother yourself even to change it's name:) As we say in Turkey, Afiyet Olsun.

Is this salty like as ours "pastırma"? I love Armenian Cuisine, we had a lot of recipe which originally roots from Armenia in Turkey...I like to see, they has too :D.

Man, inside looks much better than our Turkish pastirma. Probably our Cemen Powder is also little different than the ground fenugreek too. I'll absolutely try this out. Cheers. You think I can hang it in a shed that's around 20 to 40 F degrees during winter or should I hang it in a fridge too?

XLNT video! I going to try this!I subbed too.

Thats is not a real recept the real recept knows only old armenians . Like my granfather and my father and me

THANKS FOR YOUR SHARE BRO!!

So popular in Egypt !!!

before 1915 in Turkey used to live 6 mln.turks and3 mln.armenians.

So basically, you've made biltong :/

Both bastirma and sucuk are turkish words ;) There have meanings of words in turkish as i know)

İts Pastırma orginally, its an traditional Turkish food.

How many idiots are there, DNA testing is now very cheap,do it and cry. racist idiots.

I think the meat din't absorb the salt but rather the liquid from the meat just all moved out to the pan.Not relevant but.

Hi Henry, This seems to be similar to Biltong(South Africa), but biltong has a few more spices. Do you know of any butchers or meat producers in Adelaide? I would really like to try your Basturma.

"paper thin slices" lul

As far as I know basturma also may be made from horse meat.

is it safe to eat the meat raw? what kind of meat was that? can you do it with any other meat ? what meats are unsafe to eat raw?

We have basturma in Cyprus but it comes in sausage !

Nice little cameo by the Liquorland bag. If that's an amusement park, I really should take a trip there, haha.

Going to make this for sure! Thank you Henry!

wish the comment sections will be removed by youtube

In my country I can only find Fenugreek seeds. If I would ground them up would those be ok?

its like South Africa's biltong

Hungarian paprika! YESSS!!! :D

Did I just watch some totally fine steaks being petrified :'(. But it looks delicious, gonna try it some day.

Im turkish and i had my doubts when the video said “some people call it sucuk” 😂 but overall it was a great video with very clear explanation of the process! Thanks :)

Looks yum putting that on my to cook list :). Question when you put it in the fridge the first time with the salt should it be cover or uncovered?

Hmmmm, this is yummy, can't wait to have it.

yummy Armenian food!! thanks

Շատ շնորհակալություն Հենրի ջան! Հոյակապ բաստուրմա ես սարքել:

I've been thinking about cutting off my knob and doing that to it, any tips?

That was a great video... Thank you for the upload...

I would love to taste it on Brasil. =/

I don't have cheese cloth or the filter thing you use, what's an alternative? If I use paper towels, will it get super wet while hanging that it may rip? I've got 4 more days to cure it before wrapping and hanging so hopefully you reply before then!

i could masturbate to this video.

Thank you

"This guy's accent is really interesting, it has hints of Australian.." I was right!

Y dose he slap he's meat lol.

One different way to prepare this is to remove the salt after 2 to 3 weeks, rinse and soak twice, dry the meat as you did here and then apply the spices immediately dry as a dry rub completely, and wrap this in a cheese cloth or filter paper to hang for 4 weeks and it's done at that point. If it has spoiled it's probably because it wasn't covered well enough in salt or kept at a cool enough place during the cure portion of the process. I add a little pink curing salt during the curing process to insure the cure gets accomplished and I've never had a problem with that method, two teaspoons of curing salt to one kilo of table salt.

Turkish traditional food is '' PASTIRMA '' when this is happened to armenian's food? Thief people you are all.