How to cook
Wash the chicken fillet well. Remove the veins, in there are any.
Cut the butterfly fillets into two parts. Roll them well in sea salt.
Sprinkle a little salt on the bottom of the baking pan. Arrange the fillets and cover them with the remaining salt. Refrigerate for 18-24 hours.
Then wash the meat well.
Dissolve the citric acid in 3 cups of cold water. Soak the fillets in this solution for 2 hours. It is best if it's completely covered. If not, add a little more water.
When the time is up, dry the meat very well.
In a bowl, mix all of the spices for rolling. Mix them well. You can also add spices to your liking.
Roll the chicken fillet in this mixture on all sides.
Put them in the refrigerator on kitchen paper.
For the first 4-5 days, change the paper every day. For the next 4-5 days, just turn the chicken pastrami on the reverse side 2-3 times a day.
The pastrami is ready in 8 to 10 days.
I made pork tenderloin pastrami according to the same recipe for chicken pastrami, which also turned out very well.