Pastrami is traditionally made from pork or beef tenderloin or loin. In dry weather, it is ready in 10 days, and in humid weather, it takes twice as many days to be ready.
It is stored in the refrigerator, and a slightly larger piece can be dried in a bag from which the air has been removed and is well sealed and placed in the freezer. After taking it out, the pastrami is as if it had just been made.
Usually, pastrami is stored and dried in a more airy and cool place, but in the absence of such space, the refrigerator is used. Smaller pieces can also be placed in baking paper.
The finished pastrami, taken out of the freezer, is ready to be cut after 10 minutes.
Pastrami is ideal both sliced as an appetizer, but it can also be added when preparing meat dishes.
The traditional recipe is beans with pastrami and this dish is truly unique and you must try it.
However, it is important when cooking with pastrami to be careful with adding salt, as the dried meat is saltier and adding too much salt would ruin the dish.
Find out how to dry pastrami, learn how to make a brine for pastrami, how much salt to add on homemade pastrami or try our recipe for kaiser pastrami.
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