Pastirma

Method

Trim the beef and rub thoroughly with sea salt, working it into the meat. Cover and refrigerate for 5-7 days, turning daily, until the meat firms and moisture releases. Rinse the salt away and pat dry completely. Toast the coriander seeds and peppercorns briefly, then grind finely with the garlic into a paste. Mix in the paprika, fenugreek, chilli powder, cumin and thyme to create a spice crust. Coat the entire meat surface generously with this paste mixture, pressing firmly so it adheres. Wrap in muslin cloth and hang in a cool, well-ventilated place (10-15 degrees Celsius) for 3-4 weeks until the meat is aged and the crust has set hard. Unwrap, slice thinly across the grain, and serve at room temperature.