1 kg of aye of round roast.
150g of salt
300 g ground fenugreek
100 g red pepper (I have used 50/50 Hungarian and 50K hot pepper)
25 g ground black pepper
5 g ground garlic
water to dissolve spices to paste consistency.
Process :
in stainless steel bowl I have put salt over meat and placed it in refrigerator for 12 days. Every day turning meat over plus draining meat juice from bowl. (some recipes calling for pressing meat during that time- I didn't)
After that time I have prepared a mix of spices.
meat has been washed and dried with paper towel. Then that piece has been covered completely with spices paste up to 3/8" thick layer. After that meat is ready to be hang in room temp with some ventilation - in my case I used garage. I kept it until a spices mix dried almost completely - 18 days
It should be cut in thin almost visible thru slices. It is salty and spicy hot but ideal to use with slice of bread covered with butter or with glass of beer.
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