How to Make Basturma (untraditional method!)

With tons of delicious flavour, this is an amazing recipe for curing and dry aging beef roast! We definitely deviate from the traditional process used to make this, but we love the results. Stay tuned for a more traditional version one of these days!

For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
The cure:
.25% cure number 2 (Prague powder #2, sodium nitrate)
3% kosher salt
1.25% paprika
.3% fresh cracked pepper
.15% allspice
1.25% paprika
.15% cayenne
.3% garlic powder
.15% cumin
1.25% fenugreek

Cure meat for a minimum of 3 weeks (I went nearly 7 for maximum flavor).

Dry age until 35% weight loss. Let equalize in vacuum bag. Slice and enjoy!

If you're looking for a vacuum sealer, consider one of these:
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Here are collagen sheets for dry aging: https://amzn.to/3SDRIya

Here is some netting for dry aging: https://amzn.to/4bJ4jZO

Here is a great sausage pricker: https://amzn.to/47TOgFA