This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey. WELCOME TO HENRYS HOWTOS I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE! SUBSCRIBE: null YOUTUBE: null FACEBOOK: http://www.facebook.com/henry.tadevosian SNAPCHAT: henrytad1990 How To Make Basturma 3-4kg Beef Fillet (scotch Fillet, Tenderloin etc) Lots Of Salt Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks Chaimen Spice Rub 1 tbsp Salt 3 tsp Ground Fenugreek 3 tbsp Paprika (Sweet) 1 tbsp Black Pepper 1 tbsp Garlic Powder 1/2 tbsp Cayenne Pepper (Optional) 1 tbsp Ground Allspice 1 tbsp Cumin Powder App 1 cup warm water Apply to meat and leave covered for 2-3 weeks