Cured spiced meat

Armenian Cured Spiced Meat Recipe with Beef, Paprika, and Cumin

Region / culture: Armenia | Preparation time: 5 days | Cooking time: 4 weeks | Servings: 8

Introduction

Cured spiced meat is a delicious and flavorful dish that has been enjoyed for centuries. This recipe involves curing a tender cut of beef with a mixture of spices and salt, then hanging it to dry for several weeks. The result is a savory and aromatic meat that can be enjoyed on its own or used in a variety of dishes.

History

Cured spiced meat has a long history, with variations of the recipe being enjoyed in many different cultures around the world. The process of curing meat with salt and spices dates back to ancient times when people needed to preserve meat for long periods of time. Today, this traditional method of curing meat is still popular and is often enjoyed as a delicacy.

Ingredients

1 slice of beef (about 2 lb (907 g))
0.25 cup of bagged granulated salt
3 tbsp of Chaimen
2 tbsp of paprika
0.5 tsp of red pepper (optional)
0.5 tsp of salt
0.5 tbsp of black pepper
0.5 tbsp of cumin
0.5 tsp of allspice
3-4 cloves of garlic, crushed
1 cup of water

How to prepare

Select a very tender cut of beef from the rib part, approximately one and a half inches thick and any desired length (approximately 8 inches). Insert a heavy string through one end and make a loop.
Rub the meat with salt and let it stand in the refrigerator for 3 days, placing a heavy item on top. Turn the meat once a day.
Wash the meat well with cold water and leave it in clear water for one hour. Then drain and press between towels to remove moisture. Repeat this process until the meat is completely dry.
Hang the meat in a cool and airy place to dry for about two weeks.
Prepare the chairnen mixture:
Combine all the above ingredients (except beef and granulated salt), adding water a little at a time to make a thick paste. Soak the meat in the mixture for 2 weeks. Hang it in an airy place for 2 more weeks.
The meat may be used immediately, refrigerated, or frozen.
NOTE: A cheesecloth casing may be used to slip the meat into before hanging.

Variations

Try using different spices in the curing mixture, such as coriander, fennel seeds, or smoked paprika, to create a unique flavor profile.
Experiment with different cuts of beef, such as sirloin or flank steak, to see how the flavor and texture of the meat change.
Add a touch of sweetness to the curing mixture by including a tablespoon of honey or maple syrup.

Cooking Tips & Tricks

Be sure to use a very tender cut of beef for this recipe, as the curing process will help to tenderize the meat even further.

- Make sure to rub the meat with salt and let it stand in the refrigerator for the full 3 days to ensure that it is properly cured.

- Hang the meat in a cool and airy place to dry for the full two weeks to allow the flavors to develop fully.

- Use a cheesecloth casing to help the meat retain its shape and make it easier to hang.

Serving Suggestions

Cured spiced meat can be enjoyed on its own as a snack or appetizer, or used in a variety of dishes. Serve it sliced thinly on a charcuterie board with cheese and crackers, or use it in sandwiches or salads for a delicious and flavorful meal.

Cooking Techniques

The key to making cured spiced meat is to allow the meat to cure and dry properly. Be sure to follow the instructions carefully and give the meat plenty of time to develop its flavors.

Ingredient Substitutions

If you don't have Chaimen, you can substitute it with a mixture of equal parts cumin, paprika, and allspice. You can also adjust the spices to suit your taste preferences.

Make Ahead Tips

Cured spiced meat can be made ahead of time and stored in the refrigerator for up to a month. Simply slice the meat thinly and store it in an airtight container until ready to use.

Presentation Ideas

Serve cured spiced meat on a wooden cutting board with sliced bread, cheese, olives, and pickles for a beautiful and delicious charcuterie board. Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Cured spiced meat pairs well with a variety of foods and beverages. Serve it with a glass of red wine, a cold beer, or a refreshing cocktail for a delicious and satisfying meal.

Storage and Reheating Instructions

Store cured spiced meat in the refrigerator in an airtight container for up to a month. To reheat, simply slice the meat thinly and heat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of cured spiced meat contains approximately 300 calories. This makes it a relatively low-calorie dish that can be enjoyed as part of a balanced diet.

Carbohydrates

This recipe is low in carbohydrates, making it a great option for those following a low-carb diet. Each serving contains approximately 2 grams of carbohydrates.

Fats

Cured spiced meat is a high-fat dish, with each serving containing approximately 15 grams of fat. However, the fats in this dish are primarily healthy fats from the beef and spices.

Proteins

This dish is high in protein, with each serving containing approximately 25 grams of protein. Protein is essential for building and repairing muscle tissue, making this dish a great option for those looking to increase their protein intake.

Vitamins and minerals

Cured spiced meat is a good source of iron, zinc, and vitamin B12. These nutrients are important for overall health and can help to support a healthy immune system.

Alergens

This recipe contains garlic, which is a common allergen for some individuals. Be sure to check for any allergies before serving this dish to guests.

Summary

Cured spiced meat is a high-protein, low-carb dish that is rich in essential nutrients like iron and zinc. It is a flavorful and satisfying dish that can be enjoyed as part of a healthy diet.

Summary

Cured spiced meat is a delicious and flavorful dish that is perfect for snacking, appetizers, or adding to a variety of dishes. With a rich history and a unique flavor profile, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was handed down to me by my dear friend, Mrs. Jenkins, who learned it from her grandmother who had learned it from her own ancestors. The recipe for cured spiced meat was a treasured family secret, passed down through the generations. Mrs. Jenkins had always been reluctant to share it with anyone, but after years of friendship and countless cups of tea shared, she finally entrusted me with the sacred knowledge.

I can still remember the day she handed me the faded, yellowed piece of paper with the handwritten recipe scrawled across it in elegant script. It was a simple list of ingredients: pork shoulder, salt, sugar, black pepper, garlic, and a mixture of spices that included cloves, allspice, and juniper berries. The instructions were equally straightforward: rub the meat with the salt, sugar, and spices, then let it cure in the refrigerator for a week before smoking it over hickory wood.

I was thrilled to have the recipe in my possession, but I knew that mastering it would take time and patience. I had never cured meat before, and the thought of ruining such a precious gift was enough to make me break out in a cold sweat. But I was determined to do justice to Mrs. Jenkins' family legacy, so I rolled up my sleeves and got to work.

The first step was acquiring a pork shoulder of the highest quality. I visited the local butcher, Mr. Thompson, who was known for his exceptional cuts of meat. I selected a large, well-marbled shoulder and asked him to trim it just so, leaving just the right amount of fat to ensure the final product would be juicy and flavorful.

Back home in my cozy kitchen, I set to work on the cure. I measured out the salt, sugar, and spices, carefully following Mrs. Jenkins' instructions to the letter. I crushed the cloves and allspice in my mortar and pestle, releasing their heady aroma, and ground the juniper berries into a fine powder. The scent of the spices filled the air, transporting me back to Mrs. Jenkins' kitchen, where she would lovingly prepare this dish for her family on special occasions.

With the cure mixed and ready, I rubbed it generously over the pork shoulder, making sure to get every nook and cranny. I wrapped the meat tightly in plastic wrap and placed it in the refrigerator, where it would rest for a week, allowing the flavors to meld and deepen.

As the days passed, I checked on the meat regularly, turning it over and massaging the cure into the flesh. I could already see the transformation taking place, the meat taking on a darker hue and firming up as it cured. The anticipation was almost unbearable, but I knew that good things come to those who wait.

Finally, the day arrived to smoke the cured meat. I fired up my trusty charcoal smoker and added a few handfuls of hickory wood chips to the coals, letting the fragrant smoke fill the air. I carefully removed the pork shoulder from the refrigerator and placed it on the grate, closing the lid and letting it work its magic.

For hours, I tended to the smoker, adjusting the temperature and adding more wood chips as needed. The scent of the smoking meat wafted through the neighborhood, drawing curious neighbors to my backyard, where they watched in awe as I tended to this ancient tradition.

When the meat was finally done, I removed it from the smoker and let it rest for a few minutes before slicing into it. The aroma that filled the air was nothing short of intoxicating, a heady mix of smoke, spice, and pork. I couldn't wait to taste the fruits of my labor, to see if I had done justice to Mrs. Jenkins' family recipe.

I took a bite of the cured spiced meat, and my taste buds exploded with flavor. The meat was tender and smoky, with a perfect balance of salt, sugar, and spice. It was a revelation, a dish that spoke of centuries of tradition and love passed down through the generations.

As I sat at my kitchen table, savoring each bite of the cured spiced meat, I couldn't help but feel grateful for the gift that Mrs. Jenkins had bestowed upon me. Her recipe had become a part of my own family's culinary heritage, a dish that I would pass down to my own grandchildren one day.

And so, as I finished the last morsel of the delicious cured spiced meat, I knew that this recipe would forever hold a special place in my heart. It was more than just a dish – it was a connection to the past, a link to my dear friend Mrs. Jenkins, and a reminder of the power of food to bring people together, across time and generations.