How to Make Pastırma
What is Pastırma?
One of the unique flavors of Turkish cuisine is pastırma. Pastırma is among the meat products consumed since ancient times. First emerging from the practice of nomadic Turks in the steppes of Central Asia salting and preserving meat, the city most associated with pastırma is Kayseri. You can visit the page and place an order to experience the most delicious form of pastırma, which is now produced by many meat producers, and to enjoy this unique flavor with Erşan Et.
Pastırma Production Stages
Pastırma, made from beef, cow, or buffalo meat, is a food product obtained by drying the meat in the sun or in a controlled environment, with or without çemen (fenugreek paste). The meat used for pastırma is obtained from the appropriate parts of large cattle. After the meat selected for pastırma undergoes a series of processes, it is packaged properly and made ready for sale. Ribeye and sirloin are the cuts that make pastırma more delicious, which is why these cuts are more commonly used. To make pastırma, first, the meat is taken from the most flavorful parts of beef, cow, or buffalo and prepared by removing the bones. This process is also called 'söküm' (deboning). The deboned meats are then shaped by expert butchers. The next step is salting. The meats are salted, then stacked on top of each other and left for 3 days. After salting, the meats are taken to special washing pools and rinsed to remove excess salt. The washed meats are then dried. Drying can be done in the open air or in a closed, sterile environment. The method of drying in a sterile environment is more commonly preferred. After the drying process, the pressing stage begins. The pastırma, passed through a pressing machine, is thoroughly dried for 10 to 30 days and then delivered to the consumer in compliance with cold chain rules. You can visit the page to get information about Erşan Et pastırma varieties and to place an order.
