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To make pastirma, the meat is rinsed and salted before being dried and pressed. After the first drying period, the meat is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days, during which the fats melt and form a white layer.
The spices are rubbed into the meat every day for 9–14 days. The meat is then cooked slowly in a low oven for between 5 and 7½ hours. [4] In The Oxford Companion to Food, Alan Davidson lists other spices sometimes used in addition to those specified by Simpson and David: cinnamon, cloves, ginger, mace and nutmeg. [5]
The flavor is, as a consequence, much more intensely smoked and garlic tinged than is the case with Mediterranean-style cured meat and the cuts are typically drier and harder. They are typically served as cold cuts, as part of traditional meze , but are also used as flavoring for various cooked dishes.
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
The spice mix is sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen). The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer.
Pastrami is a type of cured meat originating from Romania usually made from beef brisket. The raw meat is brined , partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef , pastrami was created as a way to preserve meat before the invention of refrigeration .
Fenalår is a traditional Norwegian cured meat made from salted and dried leg of lamb. Fenalår is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or on Norwegian Constitution Day. [1] Curing time is normally about three months, but fenalår may be matured for a year or
Pickled herring with onions. Pickled herring is a traditional way of preserving herring as food by pickling or curing.. Most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on.