How to make
There are several steps when it comes to preparing pastirma. You also need 4 pieces of gauze.
Start the cleaning and forming of the sirloin. Cut the sirloin once lengthwise and once widthwise. Wash the pieces well and leave them to drain.
In a metal container with a lid, lay out a 1/2″ (1.5 cm) layer of salt, arrange the dried meat pieces on top and press well. Pour on another layer of salt on top (same amount). Cover the container and leave in a cold area for for 3 days, i.e. 72 hours.
Once the 3 days have passed, take the salted meat out, rinse well and place in cold water for 12 hours.
Next, dry the meat very well with cotton towels. While it's drying, prepare the mixture of spices.
In a bowl, put all of the spices listed above, along with the hot water. Leave as is for about 30 min. If the mixture thickens, pour in a little more warm water; the mixture needs to be like a sludge.
Start smearing each piece of meat with the resulting sludge (massage, rub it in). Then leave them for about 30 min., for the meat to take in the spices.
Finally, smear with the remaining spice mixture.
Place each piece in the middle of a gauze, separately.
String them up onto a meat hook (or make holes and tie with cord).
Dry them in a cold and ventilated area about 3 weeks. To make sure you get it right you can keep an eye on them after the 10th day and remove at any time you like!
The meat doesn't need to be overly dry!
As far as the spices, it's a matter of personal preference.
The members of my household dislike oregano, savory, etc. so I used other spices instead, increasing their quantities accordingly.
