Which is Better- Pemmican or Pastirma?
This is normal if you were surprised that you couldn't make a connection at first. However, when you briefly explain the connection, you will be right. The oldest known meat preservation method in history is salting the meat first and then drying it by hanging in the sun. Many different cultures have their own dried meat.
The Canadian Pemmican, which is made with almost the same methods as the Turks coming from Central Asia, is quite similar to each other. Pemiccan, which is a bacon-like food in Canada, was first used in the late 1700s, in general, with the passengers traveling long distances in the country. It has become a ready-made food for them to have and eat.
Bacon has a similar story, but with a difference of about 1300 years. Turkish horsemen, who set out from Central Asia to the west, thought like Canadians and developed pastrami to eat during the journey. Migrating with the Oghuzs during this historical journey, pastrami made Kayseri its home in Anatolia, and then its fame spread all over.
Making the Pemmica
Pemmican is dried meat that is traditionally ground bison into coarse powder and mixed with equal amounts of melted butter and sometimes saskatoon berries, cranberries, and even cherries, currants, chokeberries or blueberries.
Pemmican is traditionally dried, ground bison or beef, ground into coarse powder, mixed with equal amounts of melted fat and cooled in 41 kg batches, and then left to stand until pemmican sewn into bison skin bags becomes a dense, high-protein and high-energy food. obtained by waiting until it arrives.
History of Pemmican
Pemmican has quite an interesting history. Being a dense, high-energy food that is long-lasting and light to carry, it became a staple food for explorers, hunters, and fur traders in northwestern Canada in the early 18th century. Peter Pond, a Canadian explorer and fur trader, no doubt learned how to make pemmican from the Northwest Indians, who traditionally carried pemmicans made from dried, powdered bison and bison oil.
Pemmican became such an important economic commodity in northwestern Canada and parts of the United States that a governor enacted a Pemmican Proclamation banning its export to certain areas. The pemmican was also used by the Royal Navy, which provided several polar expeditions outside the region, for example with the cattle pemmican made in England.
Making the Pastırma (Pastrami)
Pastrami, which is made using similar methods, is left to dry for 3 to 10 days after the animal is slaughtered and left for 10-12 hours. Now let's come to the biggest difference between Canadian pemmican and Kayseri pastrami. The main difference between the Canadian Pemmican and the one that gives the bacon its original flavor is definitely "ÇEMEN".
After drying, the meat that is deposited in fenugreek is then removed from the fenugreek and the excess is removed, and this time drying with fenugreek begins. The meat, which is kept in fenugreek for a while, becomes ready to be eaten as bacon.
History of Pastirma (Pastrami)
The Turks living in the Central Asian steppes dried some of the meat by salting and consumed it in winter. These Turks, who were constantly on the move, met their nutritional needs with a dry meat called basma, which they carried in a leather bag.
Weber Baldamus, referring to a book belonging to Amiadus from Antakya (273-375), in his work on world history, states that the Hun Turks; It is stated that “as food, they eat dried meat as well as the meat of fresh game animals and meat mixed with wild herbs and/or crushed on horseback between saddles and calves”. As a matter of fact, Evliya Çelebi also speaks highly of Kayseri's spicy beef pastrami in his Travelogue, written in the 17th century.
SO?
As a result, pemmican and pastrami, both of which have emerged to meet the daily nutritious food needs due to long journeys, and are quite similar to each other, are separated from each other for the reason I mentioned above. We are sure that no matter who we ask the question "Is bacon without fenugreek?"
For this reason, although pemmican does not replace bacon, if you are going to stay in Canada for a long time, it will be able to relieve your longing for bacon to some extent during this time. From here, we recommend Canadian Pemmican producers to produce pemmican with fenugreek once and to taste the pemmican as well.
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