How to make
The pork heart is cleaned, washed and cut into long pieces. It is covered with salt and left for 3 days.
After 3 days, it is washed, soaked in water, enough to cover it (for 1 hour), then the water is poured out and new water with 2-3 tablespoons of vinegar is added.
The pork heart is soaked like this for another 3 hours. When these hours are over, the water is poured out and we soak it again in new water for at least 30 minutes, so that it does not become too salty and does not smell of vinegar.
Finally, we pour black pepper, paprika, smoked paprika and a very little savory on the newspaper (I add it because I like it, but you don't have to add it) - enough to cover the pork heart nicely.
We pierce a hole with a needle and thread so that it can be convenient to hang our homemade pastrami to dry. Hang in a well-ventilated place, but not in direct sunlight for 2-3 days.
Check the pastrami and put it in a bag and in the refrigerator once it is ready to eat. It is a great appetizer for wine.
Enjoy your homemade pork heart pastrami!
Also find out which meat is suitable for pastrami and learn how to make brine for pastrami.
