Pastirma – Spiced Cured Beef

Name: Pastirma (Basturma)
Total time: P3W
Ingredients: 30 g Nitritpökelsalz (0,4–0,5% Nitrit); 20 g Bockshornkleepulver (Çemen); 10 g Paprikapulver, scharf; 5 g Kreuzkümmel, gemahlen; 10 g Knoblauch, frisch gepresst; 4 g Schwarzer Pfeffer, fein gemahlen; 2 g Allspice (Piment), gemahlen

Pepper CrustBeefCold SmokingHard3–4 weeks12–16 °C

Pastirma is a traditionally cured and air-dried beef from the Middle East and Balkans, coated with a characteristic fenugreek spice paste (Çemen). The intense spice paste protects the meat during drying and gives it its distinctive aroma. It is served sliced paper-thin.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% nitrite)30 g

Fenugreek powder (Çemen)20 g

Hot paprika powder10 g

Ground cumin5 g

Fresh garlic, pressed10 g

Black pepper, finely ground4 g

Allspice, ground2 g

Instructions

Dry Curing

3–5 days

Rub curing salt evenly on all sides of the meat. Vacuum seal or place in a tightly sealed container and cure in the refrigerator at 2–4 °C. Turn daily and remove any released liquid.

Pressing & Drying

1–2 days

Rinse the meat cold, pat dry and press flat under a weight (2–3 kg) to remove excess water and create an even shape. Then let it air-dry for 24 hours at 12–16 °C.

Applying Çemen Paste

2 coats, 12 hours each

Mix all spices with a little water into a spreadable paste. Apply the first coat evenly to the meat and let dry for 12 hours. Then apply the second coat.

Aging & Drying

2–3 weeks

Hang the coated meat to ripen at 12–16 °C and 65–75% humidity until a weight loss of 35–40% is achieved. Check regularly for mold.

Pro Tip

Apply the Çemen paste at least twice: let the first coat dry and then apply a second coat to create an even crust and prevent mold formation.

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