Curing
Dry-cured and aged food.
2 recipes
Armenian Basturma
Homemade Armenian-style basturma: dry-cured beef coated with chaman made from fenugreek, garlic and spices, then air-dried until firm and aromatic.
Cold-Smoked Cured Goose Breast
Goose breast cured with nitrite salt, cold-smoked and slowly matured in the refrigerator until firm, aromatic and sliceable.