How to make Pastirma with Truffle Oil and Dates

Instructions

1. Marinate in beer

   • In a big bowl, add 2 pieces of filet mignon and mix them with 4 cans of beer.
   • In this case I used Paulaner, but you might use any type of beer you like.
   • Cover the bowl and leave it in the fridge overnight.
   • The next day the beef is ready.
   • Take the meat out of the beer bowl, and wash it thoroughly with water.
   • Now it is ready for the next phase.

   • You need
   • 2 pieces of filet mignon
   • 4 cans of beer

2. Salt and press

   • In a small baking pan, add one layer of kosher salt.
   • Do not use regular salt. I find it adds a lot of saltiness to the meat.
   • Take the beef and make sure to cut all the visible pieces of fat.
   • We want the least amount of fat on the meat, because it ruins the taste.
   • After that, crush some black pepper and cover both sides of the meat.
   • Put them in the baking pan with salt, and cover until you cannot see the beef anymore.
   • Make sure to put the pieces separately from each other.
   • When you cover the meats with salt, put a very heavy object on top of the salt.

   • You need
   • kosher salt
   • black pepper

   This phase is very very important.

3. Three days in the fridge

   • Put the pan in the fridge for 2 days.
   • After 2 days, take it out and drain the water.
   • You might want to flip the meats.
   • Put it back in the fridge for another day.
   • On the third day, the meat is ready to dry.
   • Wash it thoroughly with water to remove excessive salt.

   Some people prefer to soak it in water for 24 hours, but I like beef to be salty. That is why I skip this step.

4. Hang it in the fridge

   • Cover the meats with 2 or 3 layers of cheesecloth.
   • Make sure to press it using cotton strings.
   • Hang the beef inside the fridge.
   • Make sure to put a small bowl below them, since they might drop some water.
   • We are going to leave the meat to dry in the fridge for at least 10 days.
   • Make sure to air your fridge daily, since it will start to smell due to the meat drying process.
   • It is very important to also check the cloth in case some bacteria is developing.
   • If that is the case, it means the quality of the meat is not that good and cannot be used to make pastirma.

   If you want to be fancy, you can also use a refrigerator whose purpose is to dry meat.

5. Rewrap with truffle oil

   • After 10 days in the fridge, it’s time to move to the next phase.
   • Remove the old cheesecloth from the meat and cover them up with new cheesecloth.
   • You might notice the old cheesecloth will be partially red because of the blood.
   • Make sure to press the meat with cotton strings.
   • When the meats are fully wrapped, add a few drops of truffle oil on top of the cloth.
   • Make sure the whole cheesecloth becomes yellow because of the truffle drops.

   • You need
   • 100 ml truffle oil

6. Dry on a dark shelf

   • Hang the cured meats on a dark shelf.
   • We need to make sure the temperature is no more than 60°F (16°C).
   • The beef will stay on the shelf for about 7 days.
   • Make sure to add additional drops of truffle oil day by day to emphasize the flavor.
   • On the seventh day, take a small bowl and mix the meats with the leftover truffle oil.
   • Cover them in plastic wrap and put them in the fridge overnight.
   • The next morning, pastirma is ready to be consumed.

   • You need
   • 100 ml truffle oil

7. Wrap the dates

   • Cut the pastirma in very thin slices (just like prosciutto).
   • Take a few dates and remove the pits.
   • Cover the dates with pastirma.
   • To make the pastirma stay, use a toothpick.

   

   Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

   • You need
   • 500 g dried dates

   A very simple appetizer I have developed.