How to make
The veal hearts are cleaned from any veins and blood. Cut them into 1″ (2-3 cm) strips.
In a suitable container, cover them with salt. Pour water to cover them. Leave them like that for 24 hours.
Prepare a mixture of 2 parts paprika, 1 part fenugreek and 1 part black pepper.
The meat is wiped and rubbed with the mixture. It is hung on a thread to dry for 3-4 weeks in a cool place.
Then put the pastrami in bags in the refrigerator.
The veal hearts pastrami is ready.
