Homemade Basturma! Pork Basturma!

Homemade Pork basturma Deli meat! We all know that this is traditional made with beef but doing this with pork is so delicious you will not regret it. Homemade salt cured deli meat is some of the best you will eat.
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Did you know the classic Armenian name for this is Aboukh or Apukht?
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6lb pork loin
1lb kosher salt (or more, you can’t have too much)


CHEMEN SEASONING MIX
½ cup sweet paprika
½ cup ground fenugreek
1 Tbsp ground allspice
1 Tosp ground black pepper
2 tsp cayenne pepper
2 tsp ground cumin
1 tsp kosher salt
8 garlic cloves
1 cup

Cover pork loin completely in salt and refrigerate for 3 days. Check the loin daily and cover with salt when you see places absorb. Rinse salt and soak in cold water for 1 hour. Dry completely with paper towel. Wrap it in paper towels and place it in the fridge for 1 day with weights on it. Remove the paper towels and hang it in the fridge for 10-14 days or until it loses 30%of its original weight. Blend all the chemen ingredients and apply a thin coat all over the basturma. Hang for another 3-5 day or until the chemen is dry to the touch. Slice and enjoy.
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