Kayseri Pastrami Product Description and Distinctive Features: Kayseri Pastırma is a type of cured meat produced in the Kayseri province through salting, washing, pressing, and drying large pieces of meat obtained from cattle carcasses, followed by the application of a specific spice mixture.Kayseri Pastırma has a flat shape and is presented for sale either with or without its outer spice coating, in whole or sliced form. In its whole form, Kayseri Pastırma has an outer color that appears brownish due to the spice coating, while the inner color is reddish. Sliced pastırma, owing to the color difference provided by the fatty part of the meat, exhibits a reddish appearance with white streaks.For the production of Kayseri Pastırma, large pieces of meat are obtained from the back, thigh, and arm sections of a healthy male calf weighing at least 250 kg and aged between 2-5 years. The spice mixture used in making Kayseri Pastırma, known as "çemen," consists of the following components: - 45% mixed herbs (hollow leek, shepherd's purse, wheat): 30% hollow leek seed flour, 30% shepherd's purse, and 40% wheat - 5% spice blend: 1.5% sweet red pepper powder, 1.5% hot red pepper powder, and 2% cumin - 5% garlic - 45% water The amount of fresh "çemen" used in production is 15% of the meat to be cured, and this ratio does not exceed 10% after the pastırma is dried. Due to the high cumin content, Kayseri Pastırma has a prominent cumin flavor.The curing process for Kayseri Pastırma involves using a curing salt mixture prepared by adding 5g of nitrite to 1 kg of salt. Approximately 60-80 kg of this curing salt, also known locally as "karıncabaş," is used to cure 1 ton of meat. The amount of cumin in the curing mixture contributes to the pronounced cumin taste in Kayseri Pastırma. The curing process is crucial for preserving the meat, and it involves specific salt ratios and the use of nitrite. The traditional method of air-drying pastırma in the open air during the "pastırma summer," characterized by dry weather and temperature fluctuations between day and night, contributes to its unique flavor. In modern production facilities, protected open-air sections or climate-controlled rooms are utilized when natural weather conditions are not favorable. Production Method: The "çemen," used to coat the surface of Kayseri Pastırma, is prepared with the following components in specified proportions: 45% herb mixture (hollow leek, shepherd's purse, wheat): 30% hollow leek seed flour, 30% shepherd's purse, and 40% wheat 5% spice blend: 1.5% sweet red pepper powder, 1.5% hot red pepper powder, and 2% cumin 5% garlic 45% water For productions carried out during the summer months, using ice instead of water is recommended to prevent souring.The amount of fresh "çemen" used in production is 15% of the meat to be cured, and this ratio does not exceed 10% after the pastırma is dried.The curing process for Kayseri Pastırma involves using a curing salt mixture prepared by adding 5g of nitrite to 1 kg of salt. Approximately 60-80 kg of this curing salt, also known locally as "karıncabaş," is used to cure 1 ton of meat. Steps in the Production of Kayseri Pastırma: 1. Obtaining Meat: Large pieces of meat are obtained from the back, thigh, and arm sections of a healthy male calf aged between 2-5 years and weighing at least 250 kg. 2. Şaklama (Cutting and Salting): The meat is stacked, and a cutting process called "şaklama" is applied by making 45° cuts using knives or injection needles. The cut sections are then filled with freshly prepared nitrite curing salt to enhance the color, flavor, and texture of the cured meat and prevent pathogenic microorganisms, especially Clostridium botulinum, and oxidative rancidity. 3. Salting: The salted meat is placed in chrome trays and left for 2-4 days. 4. Washing: After the waiting period, the meat, which releases its juices, is transferred to washing trays and washed for at least one hour until no salt remains in the holes. 5. Draining: The washed meat is hung on hooks in specially prepared rooms to drain for 5-7 days. 6. Pressing: After draining, the meat is pressed for 12-24 hours to remove any remaining water and give the meat a flat shape. 7. Drying:The pastırma is then hung on hooks in protected open-air sections that take advantage of the wind from the geographical border. The drying time is approximately 5-7 days, depending on factors like temperature, humidity, and air circulation speed. In unfavorable weather conditions, the products are dried in climate-controlled rooms within the facility. The moisture content in the dried product, excluding the çemen, is at most 50%.