Kayseri Pastrami Product Description and Distinctive Features: Kayseri Pastırma is a traditional cured meat specialty originating from the Kayseri region, prepared through a series of steps including salting, washing, pressing, and drying of large beef cuts. After these stages, the meat is coated with a distinctive spice blend. This delicacy is known for its flat, compact form and is available for purchase with or without its outer spice layer, offered either as whole slabs or pre-sliced pieces. In its whole form, Kayseri Pastırma displays a brownish exterior due to the application of the spice coating, while the inside remains a deep red. When sliced, the product reveals a reddish tone interspersed with white streaks, a contrast created by the fat marbling in the meat. For authentic production, large cuts of meat are sourced from the back, thighs, and shoulders of a healthy male calf that weighs at least 250 kg and is between 2 to 5 years old. The special spice paste used in the preparation of Kayseri Pastırma is called "çemen". It is made from the following ingredients: - 45% herbal mix: composed of 30% ground hollow leek seed, 30% shepherd's purse, and 40% wheat flour - 5% spice mixture: including 1.5% sweet red pepper powder, 1.5% hot red pepper powder, and 2% cumin - 5% crushed garlic - 45% water During the production process, fresh çemen is applied in an amount equal to 15% of the total meat weight. After drying, this proportion reduces to about 10%. Thanks to its high cumin content, Kayseri Pastırma has a distinctive cumin aroma. The curing step involves a special salt mixture prepared by adding 5 grams of nitrite to every 1 kg of salt. Around 60 to 80 kg of this curing salt — locally known as "karıncabaş" — is required to process 1 ton of meat. The generous amount of cumin in both the spice coating and the salt blend enhances the signature flavor of the final product. The curing stage is essential for ensuring meat preservation and relies on precise salt and nitrite levels. Traditionally, Kayseri Pastırma is air-dried outdoors during the “pastırma summer”—a period marked by dry weather and sharp day-night temperature changes. These natural conditions play a key role in creating the meat’s distinct taste and texture. When such conditions are not available, modern facilities utilize open-air drying areas with protection or climate-controlled environments to replicate the traditional drying process. Production Method: The outer coating of Kayseri Pastırma, known as "çemen", is made by blending the following ingredients in specific proportions: - 45% herbal mix: consisting of 30% hollow leek seed flour, 30% shepherd's purse, and 40% wheat flour - 5% spice blend: made up of 1.5% sweet red pepper powder, 1.5% hot red pepper powder, and 2% cumin - 5% garlic - 45% water During summer production, it is advised to use ice instead of water to help prevent the fermentation or souring of the çemen mixture. In the preparation phase, about 15% of the total meat weight is coated with fresh çemen, though this proportion drops to no more than 10% once the product has been fully dried. The curing process involves a special salt blend made by adding 5 grams of nitrite to each 1 kg of salt. This curing salt, known locally as "karıncabaş", is used in amounts ranging from 60 to 80 kg per 1 ton of meat. Production Stages of Kayseri Pastırma: 1. Meat Selection: Large cuts of meat are taken from the back, thigh, and shoulder areas of a healthy male calf aged 2 to 5 years and weighing a minimum of 250 kg. 2. Şaklama (Slicing and Salting): The meat is stacked, and a technique called "şaklama" is applied, where angled incisions at 45° are made using knives or injection needles. These cuts are then filled with a freshly prepared curing salt mixture containing nitrite, which helps to enhance color, flavor, and texture while also protecting against harmful bacteria such as Clostridium botulinum and oxidative spoilage. 3. Salting Phase: The meat pieces are placed into chrome trays and allowed to rest for 2 to 4 days to absorb the salt. 4. Washing: After this resting period, the meat, which has released some of its internal fluids, is transferred to washing trays and cleaned for at least one hour until all salt residues are removed from the cuts. 5. Draining: Once washed, the meat is hung on hooks in designated rooms where it is left to drain naturally for 5 to 7 days. 6. Pressing: After the draining stage, the meat undergoes pressing for 12 to 24 hours to remove any remaining moisture and to give the meat its distinct flat appearance. 7. Drying: The pastırma is then suspended on hooks in sheltered open-air areas that utilize natural wind coming from the geographic surroundings. Drying typically takes 5 to 7 days, depending on environmental factors such as temperature, humidity, and airflow. If outdoor conditions are unsuitable, climate-controlled rooms inside the facility are used. After drying, the moisture content of the meat (excluding the çemen) should not exceed 50%.