Pastrami is one of the most delicious meat delicacies that we would gladly eat often, if it weren't for its relatively salty price. The very name pastrami comes from the Turkish word basturma and means pressed meat.
In our country, pastrami is made from pork, beef, goat or sheep meat.
There is nothing complicated in preparing homemade pastrami, anyone can prepare it. The preparation takes some time, but the end result is worth it. In addition, homemade pastrami comes out cheaper than store-bought and much better quality too.
Preparing homemade pastrami begins with salting the meat. This is done in two ways - by dry salting or placing it in pastrami brine.
When dry salting, the meat is placed in a container and sprinkled liberally with salt to form a layer of at least 2 fingers and is left for at least 48 hours, maybe more. It must be store in a cold place during this time.
The brine for the pastrami is made by adding at least 80 grams of salt to 1 liter of water. The amount of brine varies depending on the amount of meat. The brine for the pastrami should cover the meat.
Another way to prepare brine for the pastrami is with the help of an egg. In the container in which the meat will be salted, water is placed, in which an egg is immersed. Salt is gradually added, which is waited for to dissolve. As soon as the egg floats to the surface, the brine for the pastrami is ready.
The meat stays in the brine for the pastrami for at least about 72 hours. With this method of salting, the meat must also be stored in a cold place.
After salting using one of the two methods for salting meat, it must be desalted by rinsing and soaking in cool water for a certain time. Then it is rolled in spices of choice and dried in a cool, airy place.
Also check out these tips for salting and drying meat, learn what spices to add on pastrami or try our recipes for:
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