Basturma (pasterma)
Dried, Spiced Beef

(Old Armenian recipe, somewhat imprecise. Looks like it could be adapted
to a modern dehydrator.)

Best time to make pasterma is in the fall. Have the butcher remove meat
from rib part of beef and slice into 1 1/2 inch thick and 3-4 inch wide
slices, any length desired. Put a heavy string through one end of meat and
tie the string into a loop. Cover each piece thoroughly with coarse bag salt and
let
stand in a bowl or pan for 3 days. Then wash off the salt under running
water and let soak in a pan of water for 1 hour. Hang from loops to drain
for 1 hour. 

Wrap meat in a cloth, arrange side by side on a flat surface, put a board
over them, then lay a very heavy weight of some kind on top of the board
to drain all the juices from the meat. Change to dry cloth every 12 hours. 
Continue this for 2 days. Hang again to dry in a cool, windy place for 2
weeks, or until meat is quite dry. Make chaimen sauce and soak the meat in
it for 2 weeks. Then take out the meat and see that it is well covered
with a coating of chaimen. Hang again for another week. It is now ready to
eat. Store away in pickling jugs, cover, and keep in a cool place. Slice
very thin for serving. 

Chaimen
A Hot Sauce

3 Tablespoons Chaimen (a spice, Fenugreek)
3 Tablespoons Paprika
1/2 Tablespoon Salt
1/2 Tablespoon Black pepper
1/2 Tablespoon Cumin
1/4 Tablespoon Cayenne pepper
1/2 Tablespoon Allspice
3 cloves crushed garlic if desired

Combine all the above ingredients together. Add enough water, a little at
a time to make the mixture as thick as waffle dough. Blend well to avoid
lumps. This mixture may be kept in the refrigerator for several weeks.




Source: rec.food.recipes