How to make
Pastrami are probably the oldest way of preserving meat. The advantage is that it is easy to make and has great durability even at higher temperatures.
The disadvantages are the salinity and long ripening period.
So, if you have decided to make pastrami, arm yourself with patience.
Cover the meat with salt and keep it in an inclined container for 3 days. It will release a lot of fluid.
Then clean it and rub with the smoked paprika and if you want - with your favorite spices.
String it on a thread and leave the pork pastrami dry and ripen in a ventilated place without direct sunlight.
It will take 1-2 months for the pork pastrami to become tender enough.
