Recipe of Any-night-of-the-week Pastourma by aunt Dora

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, pastourma by aunt dora. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pastourma by aunt Dora is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Pastourma by aunt Dora is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pastourma by aunt dora using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pastourma by aunt Dora:

1. Take lean meat (steak, rumb steak, shank) as many kilos as you like (2 pieces per kilo)
2. Make ready large heads of garlic per pastourma piece
3. Make ready coarse/semi coarse salt, 250 g per pastourma piece
4. Make ready Spices for soujouk (35 g with the mixture for each kilo of meat)
5. Take black pepper
6. Make ready curry powder
7. Make ready cumin
8. Make ready fenugreek
9. Make ready allspice
10. Prepare sweet red pepper or 3 + 3 hot sweet pepper
11. Take paprika for flouring, 250 g per kilo

Instructions to make Pastourma by aunt Dora:

1. Cut the meat into relatively thick pieces, making a lengthwise cut, of about 2/3 cm thick.
2. Season each layer with plenty of salt, in a large bowl and set aside to cure for a week.
3. Then, remove from brine (that is of no use now) and desalt the meat well, for 2-3 hours. Strain them and place them in a press between cheesecloths so that the meat drains even more from its liquids. You can make a press using two wooden boards and clamps. Two to three days should be enough. Meanwhile, gradually increase the pressure by tighening the clamps.
4. When the meat is ready, remove it from the press and coat it with paprika so that it is covered completely. Pass a string through each two pieces so you can hang them in pairs. Let them air-dry where you hang your clothes, and this might take some time, from 7 days to a month, depending on the weather conditions. You need dry north wind. If it rains, it needs to be in a covered, well-aired space.
5. When the meat is ready, prepare the garlic paste. Soak the garlic overnight to make it soft and in the morning, mash it. Add the spices and as much water as is needed to make it into a paste that is not too thick. Place the meat in this paste so that the pieces are thoroughly covered and set it aside for a week. In the meantime change the bottom pieces to the top and vice versa so that they absorb the paste uniformly.
6. When the meat is ready, it gets back to being soft during this stage. Take it out of the paste, remove by hand all the excess paste and coat it with paprika once more. Hang the meat outside to dry a little, depending on how you like it.

So that is going to wrap this up for this special food pastourma by aunt dora recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!