Pastrami is an extremely tasty and easy-to-prepare delicacy. Homemade pastrami is especially popular in late autumn and winter, when it goes wonderfully with homemade red wine.
Homemade pastrami can be prepared from various types of meat by raw salting and drying. But to get the perfect pastrami, you need to choose quality meat (pork leg, rump or pork shoulder), suitable salt and most importantly - suitable pastrami spices, which will give a finishing touch to your efforts.
After cleaning the meat from the tendons and cutting it into suitable pieces along the length of the muscle fibers, you need to salt it or soak it in a salty brine (48 hours in salt and 72 hours in brine). Next, it is desalted with cool water, which should prepare it for the most important stage of preparing pastrami - seasoning.
Every cook has their own recipe for seasoning homemade pastrami, which they have developed in accordance with the taste and preferences of their family.
As a rule, pastrami and kaiser pastrami are seasoned with fenugreek (cumin), black pepper, savory, cumin, paprika, dried garlic granules, honey garlic, cardamom and sage.
The spices are mixed and the pieces of meat are rolled in them, which are then pressed and left to dry in a dry and ventilated place.
Find out how to make brine for pastrami, how much salt to add on pastrami or try our recipes for:
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