Pastrami, It is a food formed by coating beef with fenugreek after certain processes. It must be subjected to special drying and decolorization processes. With the Protected Geographical Indication application made to the European Commission for Kayseri Pastrami with Geographical Indications, one of the products of the Republic of Turkey famous for its taste, it is aimed to increase the recognition of the product and to protect it in the EU.
Drying Process Feature: The wind blowing hot during the day and cool at night from all directions, unique to Kayseri, which is unique to Kayseri, ensures proper drying of the pastrami.
Coloring Feature: Thanks to the nitrate substance found in a certain amount in the underground waters of Kayseri, the pastrami naturally provides its unique red color. Pastrami meats are washed abundantly in this water after salting. This washing is done by immersing in water-filled containers and shaking.
Production Technique of Kayseri Pastrami: Pastrami beef is carefully removed from the carcass meat by specially trained pastrami masters. Removed pastrami meats are salted after being straightened by the masters. Coarse grained rock salt is used as salt. Salted meat is kept for 1 day and then washed in plenty of water. The washed meat is dried in the open air for 3-5 days according to the weather conditions. This is called primary drying. After the evening, the meats taken from the drying places are put on top of each other and taken into balance. The meat, which is well compressed in the equalization, stays for 5-6 hours. The meat removed from the roughing is taken to the open air to be dried for the second time. The second drying takes 2-4 days depending on the weather conditions. Then, the edges of the pastrami meats are shaved and a layer of fenugreek is applied on them. The thickness of the fenugreek layer should not exceed 5 millimeters above the bacon. After this process, the pastrami is taken to the open air to be dried for the third time. The third and final drying takes 1-2 days.
The composition of 100 kg of fresh fenugreek leaves; 25 kg of grass, 20 kg of garlic, 7 kg of red pepper, as much water as it can take.