Can Pastrami Be Eaten Raw?

How Should Meat Be Used in Pastrami Production?

Pastrami, prepared with the system of dried meats, can also be consumed raw. In the past, as the conditions for storing meat were not suitable, meat was dried in the sun and consumed fresh all year round. Moreover, due to the drying process transforming the meat into a different and universally loved flavor, it is in high demand today. Like dried meat, pastrami is also kept in salt and dried naturally for 21 days. Since its raw texture is removed by the sun, it can be consumed without cooking at home. Although it is mostly eaten raw in our country, excellent cooked dishes are prepared with pastrami. "Kuru fasulye" with pastrami and eggs with pastrami are common types of dishes. Pastrami made in our country is not made anywhere else in the world. Therefore, not only Turks but also foreigners show great demand. In the production of meat products, meat from animals raised on their own farms is used.

Pastrami with and without "Çemen"

For pastrami to be delicious, the animal's diet and the parts of the meat used must be valuable. It is generally made from beef. However, production is also done for those who prefer lamb and goat meat. The entrecôte and sirloin parts, which are the best and softest parts of the animal, are preferred for making pastrami. Since there is no fat or sinew in these parts, it is made with pure meat. Even the slightest sinew is removed. Its production truly requires a fully equipped environment and professionalism. Especially those who go out frequently or work prefer products without "çemen" to avoid the smell of "çemen". This can sometimes vary according to palate preferences. Nowadays, there is no issue with pastrami smelling like it used to. The fact that the prepared packages will be finished quickly is also extremely important for freshness and taste. You can buy all meat products at affordable prices from "sanal şarküteri" (virtual delicatessen).