Pastrami is a delicacy that is very popular. It is made from pork, beef, lamb or goat meat and comes from Turkish cuisine. The name of pastrami comes from the Turkish word basturma and means pressed meat. Preparing this raw salted and dried appetizer is not difficult at all.
The most important thing is to get fresh meat from the store, which you should cut lengthwise, not crosswise. For salting, you can use sea or table salt, the amount of which depends on the meat and the container in which you will salt it in.
The salting itself can be done using dry technology, where the pieces of meat are placed on layers of salt, which are at least 1-2 fingers thick or marinated in a high-density salt brine. The salt brine for preparing pastrami is easy to prepare. Mix water and salt, then add a fresh egg to the liquid. Salt is added until the egg floats to the surface.
The salt-covered or marinated pastrami is left absorb the salt well and the meat must stand for at least 48 hours in salt or at least 72 hours in the salt brine. Then it must be desalted in a container with cool water and seasoned with spices, usually a mixture of fenugreek, paprika, savory, cumin, black pepper, etc. The seasoned pastrami is hung in a dry and ventilated place to dry.
You can consume the finished pastrami as an appetizer for beer and brandy or prepare pork with beer and pastrami to amaze your guests. You can find more pastrami recipes on our website.
Find out also how to make pork leg pastrami, how to make sure fillet Elena lasts longer and learn how to store your pastrami.
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