Pastrami is one of the most favorite appetizers. For many, it is unthinkable to sit at the table with friends, pour some homemade wine and not have thinly sliced pork or beef pastrami as an appetizer.
Unfortunately for many, however, the price of this meat delicacy in stores is more than salty, and the quality is often a compromise. That is why true enthusiasts of thin appetizers and wines prefer to prepare homemade pastrami themselves.
Preparing pastrami is not difficult at all, and the most important thing in this process is the choice of meat suitable for pastrami.
In our country, pastrami is made from pork, beef, sheep, horse and goat meat, and the technology for the different types of meat is identical.
Suitable meat for pastrami is tenderloin and pork loin and if they are not available, pork leg can also be used, but pork leg is still a rather extreme option, because pork leg pastrami is much softer than the others.
Regardless of whether you are going to prepare pork pastrami or get quality horse meat, use only very fresh meat, preferably from a freshly slaughtered animal.
Choose only cuts with a pleasant pink color, a smooth and shiny surface and a sweet, delicious smell. Pastrami meat should not be browned, dried out or sticky to the touch, because you will consume it without any heat treatment after all.
You will find tried and tested pastrami recipes on our website. And for the best homemade wine, we recommend that you prepare the unique-tasting rabbit pastrami or salmon pastrami.
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