This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey.

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How To Make Basturma

34kg 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 23 weeks