History of Pastrami We learn from the Romans that it was the Turks who first made pastrami and that it started to be made in Anatolia and Europe with the migration of Turks from Central Asia. Amianus of Antalya In his work written between AD 273-275, it is mentioned that the Hun Turks consumed half-cooked meat that crushed between the horse's back and their's calves, on horseback. Based on the two-pocketed horse saddles belonging to the Hun Turks in Hungarian museums, it is assumed that they carried the dried meat in these bags. It is accepted that the Oghuzs also brought their meat drying tradition to Anatolia and that this art originated in Central Asia. It is said that cumin was added to the pastrami at the time of Evliya Çelebi, and pepper was not added to the fenugreek mixture until a hundred years ago. Pastrami is etymologically named after the way it is made. In this meat storage method, which was used for long journeys on horseback by the ancient Turks, the 'pressed' meat in two pieces that were crushed between the horse's back and the rider's calf remained spoilage for a long time. Pastrami was a solid source of nutrition for long This is called pastrami "denkte". In the folk song "Yekte yavrum yekte, bastırmalar denkte...." is said for this stage. The pastrami, which are taken from the "denk" and washed with the same water, are dried in the sun for 4-5 days, some of them are soaked in a special mixture prepared in fenugreek boats and kept for 10 days or more. At the end of this period, the excess fenugreek was stripped off and preserved by hanging it in the open air if possible, or by hanging it in the basement if possible. Etlik (pastrami) time is very important for Kayseri. It is expected that the autumn frosts begin for the broiler season so that the meat can be hung and dried by itself. This period is the victualling time in Kayseri.

Pastrami in the Ottoman Period

In the Ottoman period, deer, chicken and fish pastrami were also prepared in addition to beef, goat, sheep and sometimes buffalo meat. Apart from Kayseri, the pastrami of Ankara and Kili (formerly a Wallachian city in Ukraine today) were famous. Seasoning was not used in Rumeli pastrami, it was first pressed and then dried to prepare pastrami. In Sarajevo, ' smoked pastrami' was made, which was dried with the smoke of oak wood. Chicken pastrami was made by hanging a whole chicken and smoking it. The recipe for 'girah pastrami' without fenugreek is found in old cookbooks.

Kayseri Pastrami

Today, pastrami is produced in many parts of our country, but Kayseri has a rightful place among them. "Summer of Pastrami ", air, humidity, temperature difference between day and night provide the ideal atmosphere required for pastrami. The components in the underground waters of the Karpuzatan region, where pastrami production is intense, are also important for the ideal pastrami production. The autumn wind, air, soil, water and plants of Kayseri provide a unique atmosphere for pastrami production. Traditionally in Kayseri, fattened ones are selected from among the cows coming from Erzurum, Kars and Erzincan and used in the production of pastrami. Pastrami is an important source of income in the Kayseri economy. Many businesses in the city are engaged in the manufacture and sale of bacon. Thousands of cattle are slaughtered for the production of pastrami. Due to this need, Kayseri has become the largest animal slaughtering center in central Anatolia. Types of Pastrami 1. Group: Sırt, Kuş gömü, Şekerpare, Dilme, Orta kapak, Bohça gömü 2. Group: Bacak, Mehle, Kanlıbez. 3. Group: Orta elek, Kenar elek, Meme, Kavrama, Kelle gömü The best of pastrami is 'Sırt'. After that, what is accepted is 'Kuş Gömü' and breast meat, which is called breast meat. The pastrami in the 3rd group is called 'Çıkıntı'. Chopping the Bacon The pasrami needs to be expertly chopped into paper-thin. Pastrami is not cut thickly.

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Pastrami Making Stages

1-Slaughter and Shredding: After slaughtering the animal according to the procedure, it is rested for 4-8 hours. Then the legs and arms are separated from the body and the remaining part is divided into four.

2-  Hack out : The butcher hacks the cattle out five parts: arm, leg, back, chest and head. The meat obtained after this process is rested for a few hours.

3- Açım (to cut into ): Generally, the production phase finds the night. Other pieces of meat, except for the kuş gömü and cheeks, are cut into for pastrami portions.

4- Salting: Holes are made with a knife on thick pieces of meat, allowing the salt to penetrate thoroughly. Salted meat is stacked and kept for a day. The next day, it is turned upside down and salted again and left for another day. The next day, it is washed with plenty of water and excess salt is removed.

5-Drying: The meats are kept in water for two days to remove excess salt, then they are left to dry for 2-4 hours if the weather is hot, and 15-20 hours if the weather is cool, without touching each other.

6- Pressure (Denge Koyma): The dried meats are placed on top of each other so that the salt inside them comes out, and a check stone weighing a few hundred kilograms is placed on them and left for 24 hours. After this process, it is ventilated by hanging again for 2 days, then the balance is put again. This second time, the pastrami, which is kept for 12 hours, is rested for 6 hours in a place without air drafts after this process.

7- Covered Into fenugreek: It is the process of coating the meat with a mixture of flour, fenugreek, garlic and red pepper for 3-4 mm in order to preserve it in a healthy way. After this stage, before the meat is ready, it is kept for 2 days in hot weather and for a week in cool weather as hanged on.

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Kayseri Pastırması

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