In Armenia, curing basturma is a project for the region’s dry, fall weather. (We recommend making this recipe when the weather is mild; expect the curing process to be slower if it is chillier outside.) While all meat-curing endeavors are somewhat labor-intensive, this one is much simpler than most. The only tricky part is finding a cool, airy spot to hang the meat for a couple of days. (This also works in an uncluttered refrigerator; the cooler temperature just means that it will take an additional 3–4 days.) You know it’s done when the beef is infused with the seasonings and firm enough to slice thinly with a sharp knife. Before jumping in, read the instructions thoroughly and plan the project out over the course of two or more weeks.