How Raw Is Too Raw?

Lately I've been craving a regular lunch meat sandwich... chicken turkey, roast beef, pastrami...I'm not too picky. The problem with that is being able to find an MSG free (or its hidden conspirators) lunch meat anywhere! My hubby told me that cured meats (air dried) are in essence RAW... and has been wanting to try his hand as his favorite... sausage. I joined the search and found a recipe I am willing to try  called Basturma. (Armenian/Lebanese) Now we see if hubby is as game as he says he is.


Basturma

2 to 3 lbs. boneless beef (from rib section, 1 to 1 1/2 inches thick)
½ cup Kosher salt

Marinade:
1/4 cup hot paprika
1/4 cup ground fenugreek seeds (chaman)
1 tablespoon allspice
1 tsp salt
1 1/2 tsp black pepper
1 tsp cumin
½ tsp cayenne pepper
3 small cloves garlic, pressed or finely minced
1 cup (or more) cold water

Directions:
Using a fork, pierce meat generously to allow salt to penetrate. Cut meat in two equal pieces. Thread a heavy twine or string through one end of each piece of the meat and tie it into a loop. (used to hang meat when curing)

Rub each section of meat liberally with Kosher salt. Refrigerate for 3 days. Turn meat once a day.

On fourth day wash meat thoroughly. Soak in cold water one hour. Drain and pat meat dry.

Wrap meat in cheesecloth, hang in refrigerator - for about 2 weeks.

2 Weeks Later:

Combine Paste ingredients to form smooth paste.

Cover meat with paste and marinade for 2 weeks in refrigerator. Turn meat every other day and recover with paste as needed.

Remove meat from marinade, cover with cheesecloth, hang for one additional week.

It is then ready to serve sliced into very thin slices.

Eat with Olives and Feta.

Keep stored in refrigerator.