Pastırma

Method

1. Trim 300 g of beef eye of round of all silverskin and surface fat, leaving a neat, even piece no thicker than 5 cm. Prick it all over at intervals with a thin skewer so the salt can penetrate to the centre.
2. Rub 50 g of coarse sea salt hard into every surface, then lay the meat in a non-reactive dish and pack the remaining salt over it. Cover and refrigerate for 5 days, turning the meat each day and pouring off the brine that collects; the meat should feel stiff and look darker.
3. Rinse off all the salt under cold running water, then soak the meat in a bowl of cold water for 2 hours, changing the water once, to draw out excess salt. Pat thoroughly dry, wrap in a clean cloth, set on a rack over a tray and press under a 2 kg weight in the fridge for 2 days to flatten it and force out remaining moisture.
4. Unwrap, tie a loop of string through one end and hang the meat in a cool (10-15C), dry, airy place out of direct sun for 6 days, until the outside is dry to the touch and the piece has lost roughly a third of its weight and gives only slightly when pressed.