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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. Made in 10 steps over 3.4 months – 6.7 months. The longest step, keep cold, takes 3–6 months (TÜRKPATENT 2002) and runs at 0–4 °C (TÜRKPATENT 2002). Salt is 6–8 % (TÜRKPATENT 2002). Coagulase-negative staphylococci (Staphylococcus xylosus, S. saprophyticus, S. equorum, S. vitulinus), the main microbes in pastırma does most of the fermenting.
| Main step | 3–6 monthsSet[kayseri] | Keep cold |
|---|---|---|
| Temperature | 0–4 °CSet[kayseri] | Keep cold |
| Salt | 6–8 %Set[kayseri] | Salt in chrome tubs |
| 1 tonne | Beef from the back, leg and shoulder of healthy male cattle aged 2–5 years and at least 250 kg[kayseri] |
| 60–80 kg | Nitrite curing salt (5 g nitrite per kg salt), known as "karıncabaş"[kayseri] |
| 15 % of the meat weight | Wet çemen paste · 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: 3.4 months – 6.7 months
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
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 keeps finished pastırma at 0–4 °C for 3–4 months. Staphylococcus aureus, including MRSA with enterotoxin genes, was found in 9 % of samples along the production chain.
Hazards the sources name: Staphylococcus aureus, including MRSA with enterotoxin genes (9 % of 400 production-chain samples); Clostridium botulinum (controlled by nitrite curing salt).
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.
