Pastirma Çemen Spice Crust

Name: Pastirma Çemen Würzmischung
Total time: 21 d
Ingredients: 30 g Nitritpökelsalz (0,4–0,5 % NaNO2); 40 g Bockshornkleepulver; 15 g Knoblauch, gemahlen; 20 g Süßer Paprika, gemahlen; 10 g Scharfe Chilipaste; 8 g Schwarzer Pfeffer, gemahlen; 5 g Kreuzkümmel, gemahlen

Pepper CrustBeefCold SmokingHard21-28 daysN/A10-15 °CNo smoke (air drying)

Pastirma is an air-dried beef from Ottoman cuisine, coated with an intense çemen paste made from fenugreek, garlic, and paprika. The spice paste forms an aromatic crust that protects the meat and gives it its distinctive flavor. Production takes several weeks and requires controlled temperature and humidity conditions.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)30 g

Fenugreek powder40 g

Garlic powder15 g

Sweet paprika, ground20 g

Hot chili paste10 g

Black pepper, ground8 g

Cumin, ground5 g

Instructions

Dry Curing

5-7 days

Rub meat evenly with curing salt, vacuum seal or wrap tightly in cling film. Turn daily and store at 2-4 °C.

Washing and Pressing

12-24 hours

Rinse meat in cold water, pat dry, and press between boards with weights to achieve an even shape.

Initial Drying

3-5 days

Hang the meat in a cool, well-ventilated place at 10-15 °C until the surface is dry and firm.

Applying Çemen Paste

30 minutes

Mix all çemen ingredients with a little water into a thick paste and coat the meat completely and evenly. Aim for at least 3 mm thickness.

Maturation Drying

14-21 days

Hang meat at 10-15 °C and 70-75% humidity until a weight loss of 30-35% is achieved. Check for mold regularly.

Pro Tip

The çemen paste should be applied evenly and at least 3 mm thick. Consistent air circulation is crucial to prevent mold formation and ensure even drying.

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