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Meat from Türkiye
Large cuts of beef are slit, packed with nitrite curing salt, washed, pressed flat and air-dried, then coated in çemen, a paste of fenugreek, garlic, red pepper and cumin, and dried again. It is mainly a salt-and-drying cure; staphylococci and lactic bacteria grow in the meat but there is no deliberate sour stage.
| Beef from the back, leg and shoulder of healthy male cattle aged 2–5 years and at least 250 kg1 tonne | [kayseri] |
| Nitrite curing salt (5 g nitrite per kg salt), known as "karıncabaş"60–80 kg | [kayseri] |
| Wet çemen paste15 % of the meat weight | 45 % fenugreek–vetch–wheat flour (30 % fenugreek seed flour, 30 % vetch, 40 % wheat), 5 % spice (1.5 % sweet and 1.5 % hot red pepper, 2 % cumin), 5 % garlic, 45 % water; ice instead of water in summer to prevent souring[kayseri] |
| Starter | spontaneous |
Total time across the recorded steps: 14 days – 21 days
What changes: Slits cut at 45° are packed full of nitrite curing salt
Nitrite salt fixes colour and flavour and holds back pathogens, above all Clostridium botulinum, and rancidity. Output: slit beef packed with curing salt.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Large cuts of beef are slit, packed with nitrite curing salt, washed, pressed flat and air-dried, then coated in çemen, a paste of fenugreek, garlic, red pepper and cumin, and dried again. It is mainly a salt-and-drying cure; staphylococci and lactic bacteria grow in the meat but there is no deliberate sour stage. Made in 9 steps over 14 days – 21 days. The longest step, hang to drain, takes 5–7 days (TÜRKPATENT 2002). Salt is 6–8 % (TÜRKPATENT 2002). Coagulase-negative staphylococci (Staphylococcus xylosus, S. equorum and S. vitulinus were isolated from pastırma), the predominant group in pastırma does most of the fermenting.
| Main step | 5–7 daysSet[kayseri] | Hang to drain |
|---|---|---|
| Temperature | 0–30 °CSet[kayseri] | Air-dry |
| Salt | 6–8 %Set[kayseri] | Salt in chrome tubs |
Pastırma is slit and packed with curing salt, pressed flat twice and finished in a thick çemen paste of fenugreek, garlic, red pepper and cumin. It is cured and dried rather than soured.
Nitrite curing salt is used to hold back Clostridium botulinum and other pathogens. The Kayseri rule says finished pastırma can be kept 3–4 months at 0–4 °C. Staphylococcus aureus, including MRSA with enterotoxin genes, was found in 9 % of samples along the production chain. Pastırma is raw beef that is salted and dried, not cooked. The curing salt in this rule holds 5 g of nitrite per kg (0.5 %). Never use a stronger cure mix at the same rate. A mix of 6.25 % sodium nitrite at 60–80 kg per tonne would apply about 3,750–5,000 mg of nitrite per kg of meat, and the US CDC warns that nitrite poisoning can be fatal.
Hazards the sources name: Staphylococcus aureus, including MRSA with enterotoxin genes (9 % of 400 production-chain samples); Clostridium botulinum (the specification uses nitrite curing salt to hold it back).
Every number is labelled with how it is known. How this atlas is made
Kayseri pastırması was registered as a Turkish geographical indication (no. 36) in 2002. It appears in Evliya Çelebi's Seyahatname and other historical documents.
