The $2 Depression-Era Meat Trick That Lasts 365 Days on a Shelf

Ingredients

• 4 pounds Pork Tenderloin (trimmed of skin and silver skin, cut into two equal pieces)
• 10.5 ounces Nitrite Salt (Prague Powder #1) (primary defense against botulism; use exact amount)
• 0.2 ounces Garlic (fresh, grated)
• 1 tablespoon Dried Parsley (for curing salt)
• 1 tablespoon Ground Dried Thyme (for curing salt)
• 1 tablespoon Dried Dill (for curing salt)
• 0.5 teaspoon Rosemary (just a little, for curing salt)
• 2 tablespoons Sweet Paprika (for curing salt)
• 1 tablespoon Ground Black Pepper (first spice paste)
• 2 tablespoons Garlic Powder (1 tbsp for first paste, 1 tbsp for second paste)
• 1 tablespoon Poultry Seasoning (dry herb blend for first paste)
• 1 tablespoon Dried Basil (first paste)
• 4 tablespoons Olive Oil (divided between two pastes, helps form Play‑Doh consistency)
• 4 tablespoons Water (divided between two pastes)
• 2 tablespoons Additional Sweet Paprika (second spice paste)
• 1 tablespoon Dry Tomato and Basil Mix (second spice paste)
• 1 sheet Medical Gauze or Cheesecloth (for wrapping meat during final drying)
• 1 sheet Parchment Paper (for final storage wrap)
• 1 roll Aluminum Foil (covers during curing and refrigeration)
• 1 piece Metal Skewer (for puncturing meat to aid salt penetration)

Instructions

1. Trim the Pork

   Using a sharp knife, remove all skin and the thin silver skin from both pork tenderloin pieces, exposing clean muscle fibers.

   Time: PT10M

2. Make Curing Salt Mixture

   In a mixing bowl combine 10.5 oz nitrite salt, grated garlic, dried parsley, ground thyme, dried dill, a pinch of rosemary, and 2 Tbsp sweet paprika. Rub the garlic into the salt with your hands until the aroma is fully incorporated.

   Time: PT10M

3. Dry the Curing Salt

   Spread the aromatic salt thinly on a sheet of parchment paper and let it sit at room temperature until completely dry (about 30 minutes).

   Time: PT30M

4. Crush Dried Salt

   Place the dried salt into a clean cotton cloth, wrap it, and crush it by hand until it returns to a fine, salt‑like texture.

   Time: PT5M

5. Apply Curing Salt to Meat

   Lay the trimmed pork pieces in a deep tray, generously rub the crushed curing salt into every surface, then use a metal skewer to puncture the meat all over, spacing the holes about 1 cm apart.

   Time: PT10M

6. Refrigerate for Initial Cure

   Cover the tray with aluminum foil and place it in the refrigerator set to about 38 °F for 3 days.

   Time: PT72H

   Temperature: 38°F

7. Rinse and Soak Meat

   After 3 days, rinse the pork under running water to remove surface salt, then submerge the pieces in clean water for exactly 3 hours to draw out excess salt.

   Time: PT3H

8. Prepare First Spice Paste

   In a bowl combine 1 Tbsp ground black pepper, 1 Tbsp garlic powder, 1 Tbsp poultry seasoning, 1 Tbsp dried parsley, 1 Tbsp dried basil, 2 Tbsp olive oil, and 2 Tbsp water. Knead until the mixture reaches a thick, Play‑Doh‑like consistency.

   Time: PT10M

9. Apply First Paste to First Piece

   Spread a thin layer of the first paste onto the first pork piece, rubbing it into the fibers with force, then apply a second, thicker layer to form a dense crust.

   Time: PT15M

10. Set First Piece

    Place the coated piece on a clean surface and let it sit at room temperature for 2 hours so the crust sets.

    Time: PT2H

11. Prepare Second Spice Paste

    Mix 2 Tbsp sweet paprika, 1 Tbsp garlic powder, 1 Tbsp dry tomato‑basil mix, 2 Tbsp olive oil, and 2 Tbsp water. Knead to a Play‑Doh consistency.

    Time: PT10M

12. Apply Second Paste to Second Piece

    Repeat the thin‑then‑thick layering process on the second pork piece using the second paste.

    Time: PT15M

13. Set Second Piece

    Allow the second piece to rest at room temperature for 2 hours, similar to the first piece.

    Time: PT2H

14. Wrap with Gauze

    Wrap each cured piece tightly with medical gauze or cheesecloth, ensuring full coverage to protect from insects and to regulate drying speed.

    Time: PT5M

15. Final Drying Phase

    Hang the wrapped pieces in a cool, well‑ventilated room maintained at 50‑60 °F for 7‑10 days (use 9 days as average) until completely dry and firm.

    Time: PT216H

    Temperature: 50-60°F

16. Final Storage

    Remove gauze, wrap each basturma tightly in parchment paper. For up to 1 year store in a cool, dry place; for up to 5 years vacuum‑seal and keep at room temperature.

    Time: PT5M

Nutrition Facts

Calories

2600

Protein

30 g per serving

Carbohydrates

2 g per serving

Fat

20 g per serving

Fiber

0 g per serving

Ingredient Substitutions

• Instead of Pork Tenderloin: Pork loin, Beef round steak (adjust curing time)
• Instead of Nitrite Salt (Prague Powder #1): Cure #1 (same composition)
• Instead of Garlic: Garlic powder (use less)
• Instead of Dried Parsley: Fresh parsley (dry it first)
• Instead of Ground Dried Thyme: Fresh thyme, finely chopped
• Instead of Dried Dill: Fresh dill, dried
• Instead of Rosemary: Dried oregano
• Instead of Sweet Paprika: Smoked paprika (will change flavor)
• Instead of Ground Black Pepper: White pepper
• Instead of Garlic Powder: Granulated garlic
• Instead of Poultry Seasoning: Herbes de Provence
• Instead of Dried Basil: Fresh basil, dried
• Instead of Olive Oil: Vegetable oil
• Instead of Water: Broth (will alter flavor)
• Instead of Additional Sweet Paprika: Smoked paprika
• Instead of Dry Tomato and Basil Mix: Sun‑dried tomato flakes + extra basil
• Instead of Medical Gauze or Cheesecloth: Clean cotton muslin
• Instead of Parchment Paper: Wax paper
• Instead of Aluminum Foil: Plastic wrap (not ideal for salt)
• Instead of Metal Skewer: Wooden skewer (ensure it’s clean)

Equipment Needed

• Sharp Knife
• Cutting Board
• Mixing Bowl
• Deep Tray or Baking Sheet
• Aluminum Foil
• Parchment Paper
• Cotton Cloth
• Metal Skewer
• Refrigerator
• Large Bowl for Soaking
• Medical Gauze or Cheesecloth
• String or Hook for Hanging
• Scale (optional) (optional)

Critical Steps — Do Not Skip

• Trimming all skin and silver skin is mandatory for salt penetration
• Puncturing the meat with a metal skewer ensures the curing salt reaches the core
• Exact 3‑hour water soak removes excess surface salt
• Maintaining 50‑60°F during the 7‑10 day drying period prevents mold and uneven drying
• Wrapping in gauze regulates moisture loss and protects from contaminants

Chef Tips from the Video

• Use a fan to create consistent airflow during the 7‑10 day drying stage
• A small digital hygrometer helps monitor room humidity
• For a smoky flavor, add a pinch of smoked paprika to the second paste
• Slice the finished basturma paper‑thin with a sharp slicer for best texture

Troubleshooting

Storage

Refrigerator: Can be kept refrigerated for up to 2 weeks after curing, wrapped in parchment

Freezer: Freeze wrapped pieces for up to 6 months for extended storage

Room temperature: Wrapped in parchment, store in a cool, dry place for up to 1 year; vacuum‑sealed for up to 5 years

Make-Ahead Tips

• The cured meat can be prepared up to the wrapping stage and stored in the refrigerator for 24 hours before final drying
• Vacuum‑seal portions for emergency rations
• Portion the meat into 1‑inch slices before wrapping for quicker future use

Frequently Asked Questions