Pastrami is the perfect wine and beer appetizer and even for spicy homemade brandy. Of course, the store bought pastrami is nice, but nothing can compare to the home-made pastrami from beef or pork.
And the good news for all lovers of the appetizer, is that it's not difficult to prepare and dry pastrami at home - all you need is fresh meat, sea salt and spices according to your taste.
After removing all the skins and fat from the meat, put it in a bowl with salt so that the salt covers it on all sides and leave it in the refrigerator between 18 and 36 hours. This is followed by the desalination of the meat, which is done by soaking it in clean cold water and keeping it there more or less as it was in the salt.
All you have to do now is dry it and season it with your favorite spices.
The last and most responsible phase is drying the pastrami at home, which has its subtleties. First you need a large needle and shoe thread.
The meat is pierced at one end, the thread is pulled through and a large enough loop is made, so that the meat can be hung on a nail.
It is best to dry the homemade pastrami in a dry and ventilated place, at a constant temperature of about 10 degrees. In other words, basements, ceilings or glazed balconies are ideal for this purpose.
The time for drying the homemade pastrami varies and can be about 10-15 days and in no case should it be left for more than 15 days so that it does not become too dry. It is then stored in a plastic bag and stored in the refrigerator.
See also how to desalt pastrami, how to store pastrami or find out which meat is suitable for pastrami and what spices are put on pastrami.
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