Buffalo guy is booked for weds.
Plan to split 1 topside in 2. Brine using cowgirl recipe but wet not dry rub so I get best result from my form of curing salt. Then when it comes to smoking part do 1 exactly to cowgirls recipe then do the other as a version of Basterma/Pasterma which is an Armenian/Turkish/Arabic version of dried beef originally CAMEL
. I figure I can adapt the recipe to work as a rub then smoke it. Lots of fenugreek,smoked paprika & other Middle Eastern spice mix. Loosen the mix up with olive oil but get that spicy coating.Going to run up to Turkish suburb to get sample its essentially a version of air dried salt beef. Breakfast favourite with eggs or as a part of Turkish pizza or mezze plate. I have eaten it its mindblowing on first try,you think what the ## is this ,how do they make it,whats in it ,why didnt somebody tell me about this before.
Look out coz I now where to buy CAMEL