This is the first video of three showing the production of pastirma, a salted spiced meat from the middle east, originating from Turkey. I made up this recipe as a composite of multiple recipes found online. Although this is a traditional dish, this particular recipe variation is mine.
In the video here I demonstrate how to prepare the meat for salting. I began with an eye of round roast that was 6.2 pounds. After trimming, it was 4.7 pounds. I demonstrate salting the meat and pressing it between two pans, using 16 pounds of bricks as weights.
In the subsequent videos I will demonstrate the remainder of the preparation and the final product.
You can find part 2 of this video series here: https://steemit.com/cooking/@spbeckman/33ukae24
You can find part 3 of this video series here: https://steemit.com/cooking/@spbeckman/vwx6ua2j
In case DTube isn’t playing nicely with my video, I am posting a link to the YouTube version here.
▶️ DTube
▶️ IPFS