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The subject here is about Basturma 
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You're right. I am an idiot.
I've eaten basturma in Syria, Jordan and once in the UK.
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Keith Barrow wrote: I've eaten basturma in Syria, Jordan
What did you do in Syria and Jordan? When was that?
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About 2 years ago for the latter and 4 years ago for the former.
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And what was the purpose of your visit?
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You sound like the Israeli authorities when I visited Jerusalem. 
I lived in Amman for a couple of years. Visited Syria to see stuff mostly Damascus, eat the food etc, before everything went belly up over there.
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I wish peace will return to this beautiful country so we can visit again.
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Really beautiful, and the people were amongst the nicest I've met. They really don't deserve what's happened.
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That looks absolutely yummy. I have to find out what the spices are though. I'm fine with most spices, but there is one that I absolutely despice  .
Cumin is actually a good spice, but for me I can only use in almost homeopathic dosages. I ruined an otherwise perfect chili once by putting in two pinches instead of one.
Cheers!
"I had the right to remain silent, but I didn't have the ability!"
Ron White, Comedian
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Pinches?
Two Pinches? I use it in tablespoonfulls in chilli!
It enhances the "beefy" flavour.
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952)
Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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Flavour?! You obviously don't use enough chillies in your chilli! 
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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You can't have just chillies in a chilli! You need meat and other flavorings to add depth...
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952)
Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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Do you have Basturma where you are from too?
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Not necessarily - I'd have to taste it to be sure - but we get a lot of "similar" air dried meats with spices.
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952)
Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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Yes, you need meat. But the only flavour should be "burning". 
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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No, no - if you add enough chilli, you burn out the "burn" detectors with the first good mouthful - then you can taste the chillies!
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952)
Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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Cumin is good for stomach
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I know it's good, but still can't stand it when it stands out, which it easily does when used in too great quantities.
"I had the right to remain silent, but I didn't have the ability!"
Ron White, Comedian
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Are you trying to tell that you mix your chili pepper wit other things? Shame on you...
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
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From the description in wikipedia which says that it's normally just made by air drying meat it sounds more like jerky than bacon. Bacon is normally cured[^], meaning that something, traditionally salt, is used to help with the dehydration process.
Did you ever see history portrayed as an old man with a wise brow and pulseless heart, waging all things in the balance of reason?
Is not rather the genius of history like an eternal, imploring maiden, full of fire, with a burning heart and flaming soul, humanly warm and humanly beautiful?
--Zachris Topelius
Training a telescope on one’s own belly button will only reveal lint. You like that? You go right on staring at it. I prefer looking at galaxies.
-- Sarah Hoyt
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I think that's more like beef jerky. You need to do it with a paler meat to get a bacon like substance, pork is a pretty pale meat.
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"We may have mislead you slightly on the article topics. Maybe. Are you sure you want to continue?"
Why is this popping up all of the sudden? Is the site creating 'interesting' topics for not-so-interesting articles?
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Where have you seen that?
Found it.
modified 1-Apr-14 7:56am.
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On the 1st of April...
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
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Ahhh... Bingo! It got me.
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