• Deboned frozen hindquarter beef inckuding the topside, silver side,

knuckle and rump were used for basterma preparation.

• The meat was left overnight to thaw

• Nexed dau meat was trimmed to remove fat and tendenons

• The red lean meat w into pieces of 1-1.0 kg

• Every piece was as then tailord, covered with the curing salt mixture.

Next day the salted meat was washed in running water to remove excess

salt. The meat was pressed to remove moisture , then hanges in open

place to allow dripping and surface drying.

• The meat was then covered with the spicy mixture basically made of

garlic, fenugreek, somev spices and water to make a paste.

• The paste was adhesively applied over the surface of the meat, then

hanged to air dry for a couple of days until ripening

( Dagler, 1990)

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