Pastirma Basturma

Pastirma or Basturma is cured beef with a heavily seasoned crust. It is a traditional product of Armenian and Turkish cuisine. The process first consists of salting, then it goes through an initial drying process, after this stage a seasoning is applied to the outside of the meat, forming a beautiful crust. It goes back to drying for another 20 days and is finally ready for consumption.

Pastırma is very traditional in cuisine east of the Mediterranean Sea and its places of consumption are related to the regions where there was a stronger presence of the Ottoman Empire. Pastırma is considered a food of Turkish cuisine and Armenian cuisine, however, it is produced and consumed not only in these countries, but also in many parts near or around Eastern Europe and the Middle East.

PASTIRMA / BASTURMA INGREDIENTS

• 1kg of lean beef;
• Coarse salt to cover the meat;
  

PASTA CONDIMENT FOR PASTIRMA / BASTURMA

• Salt – 14g
• Fenugreek – 43g
• Sweet paprika powder – 43g
• Black pepper powder – 14g
• Garlic powder – 14g
• Cayenne pepper powder – 7g
• Allspice powder – 14g
• Cumin powder – 14g
• 1 glass of warm water

PREPARING THE PASTE FOR PASTIRMA / BASTURMA

Mix all dry seasonings. Gradually add the warm water and mix until you get a thick paste that can be applied to the meat without falling or running. It should stick firmly to the meat.

PREPARATION OF PASTIRMA / BASTURMA

• Cover with coarse salt and keep refrigerated for 3 days.
• Remove any blood that comes out of the meat after the second day and turn the meat over;
• After 3 days, wash the meat well under running water and dry well with a cloth;
• Wrap in a cotton cloth or collagen sheet;
• Hang for 20 days in an environment with a temperature close to 10ºC, humidity of 70% and light and constant ventilation;
• After 20 days, wash the meat well under running water, dry well and apply a layer of seasoning paste sufficient to coat the entire meat;
• Hang for another 15 days in an environment with a temperature close to 10ºC, humidity of 70% and light and constant ventilation;
• After 15 days it will be ready for consumption;
• Remove the skin to consume.

Result and opinion

In terms of product, it was as expected, the meat was well cured, but not dry, the seasoning was spread evenly throughout the product, consistency and color were excellent.

Regarding the taste, Pastirma has a very striking flavor, mainly due to the fenugreek, which is an ingredient with a strong flavor and quite unknown to our palate. The salt is intense and the black pepper is also very present. It is not as well received as it is very different from the traditional taste of Brazil. It will please those who like products with a more intense flavor and displease those who prefer softer and more traditional products. It's worth it for anyone who wants to discover a new product that is very different from what we know.