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Hi all.

The boy has just been to bulgaria and had cured beef and would like to try and replicate it , any ideas on what it would have been and how to make it would be great.

Mark: As I live in Bulgaria I will ask our Bulgarian friends what cured beef you might have eaten; I certainly haven't heard of it during the last 4 years of living here. Can you give me a clue as to what it looked or tasted like and if it was served in a restaurant or purchased locally?

I'll try and ask our Mark tonight, was apparently getting drunk with the Bulgarian builder who is working on his new house.

I saw some dried cured beef product in a Mediterranean deli. It is called Basturma or Bastirma depending on the brand. It originates from Turkey and is common throughout the Balkans and East Mediterranean, and is probably the origin of the Pastrami we know in the west, however, this stuff doesnt look much like Pastrami, its dried like jerky and almost black all through. Looks like its made from a tenderloin pressed flat in the drying process

http://en.wikipedia.org/wiki/Pastirma



Hope this helps

Probably very very similar to biltong.

Apparently it looked like beef jerky.