Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pastourma by aunt dora. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Pastourma by aunt Dora is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Pastourma by aunt Dora is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have 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. Prepare lean meat (steak, rumb steak, shank) as many kilos as you like (2 pieces per kilo)
2. Prepare 2 large heads of garlic per pastourma piece
3. Prepare coarse/semi coarse salt, 250 g per pastourma piece
4. Take Spices for soujouk (35 g with the mixture for each kilo of meat)
5. Get 10 g black pepper
6. Get 5 g curry powder
7. Prepare 5 g cumin
8. Get 5 g fenugreek
9. Prepare 4 g allspice
10. Get 6 g sweet red pepper or 3 + 3 hot sweet pepper
11. Make ready paprika for flouring, 250 g per kilo

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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.

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