How to make
The meat is cleaned from the skins, it is cut into about 1.6″ (4 cm) thick slices and it is sprinkled generously with salt.
Place them in a colander to drain for 24 hours.
Mix all the spices and roll the meat very well in them.
It is strung onto a string and left to dry in a ventilated place, until it changes color.
The pastrami can be refrigerated for up to several months when prepared this way.
The classic beef pastrami is ready.
