8 Serves
105 Mins
Rub the beef tenderloin thoroughly with kosher salt and place it in a bowl to cure in the refrigerator for several days, pressing it under a weight to remove moisture.
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GreekVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
57 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
657 mg / 4,700 mgSodium
260 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Prepare the chaman paste by mixing fenugreek powder, paprika, garlic, and salt in a mixing bowl with a small amount of water to create a thick, spreadable consistency.
Once the beef is cured and dried, coat the entire surface of the meat evenly with the prepared spice paste using a spatula.
Hang the coated beef in a cool, well-ventilated area to air-dry for several weeks until firm, then slice thinly with a sharp knife to serve.
45
g30
g30
g
Colombian
British