Pork pastrami at home

The ancient methods of preserving meat - smoking, pickling, drying, salting - and now, after a string of transformations and improvements, remain vital and necessary everywhere. What more or less important feast is complete without a plate of meat delicacies? And if the recipes for prosciutto, jamon, carbonate and balyk are technologically complex, then pork pastrami can be prepared at home.

The sirloin part is subjected to processing: ham, shoulder, slice, loin, neck (when cutting a carcass it is called “neck”), in other words, a powerful piece without bone, skin and wide layers of fat. I stopped at the neck - juicy, tender, suitable for both barbecue and pork pastrami at home.

Keep in mind that you will have to take a sample only the next day, not earlier - the pastrami is marinated twice and for a long time before baking.

Ingredients

pork neck 700 g
apple cider vinegar 30 ml
garlic 3-4 teeth.
vegetable oil 30-50 ml
salt, dry mustard, coriander, hot pepper, paprika to taste

Manufacturing

It is advisable not to use frozen-thawed meat. We certainly rinse the freshest piece of neck under running water and only then lower it into a spacious container with a salt substance. Dilute apple cider vinegar in cool water (approximately 1 liter) and dissolve 1 tbsp. l. salt, try, if there is not enough acid or the liquid is not very salty, add vinegar and salt. The concentration must be the highest, but to taste. We immerse the clean pork so that it completely goes under the water. To be safe, cover with a saucer or a lid of the smallest diameter, keeping the neck on the bottom, not allowing the top to dry out or become saturated with marinade. We put the workpiece in the refrigerator for 8-12 hours, it is convenient to start marinating in the evening, and continue cooking in the morning of the next day.

As for the fragrant consistency for the shell. We combine dry ground mustard, crushed coriander and hot pepper, take paprika for a catchy color, squeeze the garlic cloves through a press, pour in refined oil (corn or sunflower). Stir well, kneading lumps. Make up a set of spices according to your own taste, but it is better not to exclude spicy coriander/cilantro, you can take a huge pinch of hops-suneli, also warming and spicy mustard-pepper, aromatic garlic. Usually, salt is not needed in this composition. Because after many hours of marinating, the meat block is actually salted through and through.

We catch the semi-finished meat from the first marinade and dry it with a woven or cardboard towel/napkins. The water must be removed from the surface, otherwise it will not be possible to apply the seasoning sparingly. Pay attention to how the neck has changed color - it has turned white.

Using a brush, spread the spicy mixture over the discolored meat, on all sides, in an even and continuous layer, leaving no dry areas. Now we marinate for the second time, about one and a half to two hours and at room temperature.

To preserve the wet environment, place the semi-finished pastrami on a board/plate (some flat surface), cover it with the dome of a deep container. If you are going to bake in a “sleeve”, pack at this point. My pork pastrami will next be cooked in foil. Therefore, to avoid oxidation, I marinate in glass/porcelain containers.

Before sending the meat out to bake, preheat the oven to maximum. Turn it on in advance. We transfer the twice-marinated neck to a sheet of foil, wrap it, press down the joints, ensuring a seal. In case of leakage of released juices, we lower the package into a heat-resistant tray.

Bake the pork delicacy for approximately 40 minutes. Often recipes indicate a time of 20 minutes. In my opinion, a wide piece needs to be kept longer. One way or another, pierce with a skewer - if the juice is pink, continue cooking, and when the juice becomes clear and dull, remove.

You can dry it for the last 10 minutes by opening the foil. When baked, quite a lot of fragrant and tasty water is released - various sauces, gravies are prepared on its basis, and added to stews. Turn off the heat, cover the meat with foil, and leave inside the oven until it cools completely. If you want to have a dense pastrami for a narrow tenderloin, transfer it while still hot from the foil into cheesecloth, place a weight on top - press and cool at room temperature.

Delicious pork pastrami can be prepared at home in less than 24 hours. We divide into slices, assemble sandwiches, meat plates and treat our dear consumers with an appetizing, completely natural natural product. Bon appetit!

Homemade pork pastrami

Appetizing on a formal table and irreplaceable in nature! Cook at home! We always prepare homemade pastrami if there is a holiday ahead, a hike or a long trip. It goes wonderfully as a snack with vodka or on sandwiches. Try it, cook it!

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Homemade pork pastrami

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	57 kcal
Belkov:	6 g
Zhirov:	3 g
Carbohydrates:	1 g
Used:	60 / 30 / 10
H 0 / C 0 / B 100

Production time: 6 hours

manufacturing method

1. Let's start production by salting the slices. In a suitable container, mix water and salt until the salt is completely dissolved. Immerse the cuttings in this solution for three hours. Then rinse with running water and dry with a napkin.

2. In a comfortable bowl, mix honey, mustard, and spices until smooth. Lubricate the meat with this honey-spicy paste, rubbing it well into it.

3. Set the oven to warm up to 180 degrees Celsius.

4. Cut the garlic into three mm slices and stuff the meat with them on all sides.

5. Cover the baking dish with enough to cover all the meat with a sheet of parchment in two layers or foil.

6. Place the meat in a mold, coat the top with the remaining spice consistency. Wrap in parchment (foil).

7. Bake in a twisted form for 15 minutes. Then we take out the meat, unwrap it and bake for another 20 minutes unwrapped. After this, turn off the heat and leave the meat in the oven to cool for two hours. We do not open the oven door.

8. The cooled meat is ready. Serve thinly sliced on a beautiful platter

Pork pastrami. Step-by-step recipe with photos

Savory and juicy pork pastrami , the recipe for which I would like to offer you, is prepared very simply at home. The recipe for pork pastrami is very similar in essence to the recipe for homemade boiled pork, which is why almost everyone incorrectly confuses these two meat dishes. Unlike boiled pork, which is baked in the form of a whole piece of meat, sprinkled with spicy spices and stuffed with garlic, pork for pastrami is previously kept in a marinade or brine solution.

Different developments in the production of pastrami and boiled pork also affect the taste of these dishes. Pastrami always comes out more salty and spicy than boiled pork. Bastrum is also considered a close relative of pastrami. From the history of pastrami it is clear that this dish has Jewish roots. Jews living in Romania and Moldova began to cook beef, or rather smoke it, previously soaking it in a saline solution.

Pork pastrami - recipe

Making pastrami begins with preparing the marinade. Traditional pork marinade is prepared using salt and spices. For additional taste, you can add sugar and vinegar to the marinade. Thanks to vinegar and sugar, the marinade will acquire the best taste, and the acids of the vinegar penetrate into the meat, making it lighter. Add salt and sugar to a saucepan of bubbling water.

Pour in the required amount of table vinegar.

Boil the marinade after boiling for 2-3 minutes. Remove the pan from the stove. Cool the marinade to room temperature.

Now that it has cooled down, you can start preparing the pork.

To make pastrami, cook a flat cut of pork with as little fat as possible. The neck is perfect for these purposes.

To make pastrami, it is not recommended to use meat weighing more than 1 kilogram, because meat of this size is likely to be poorly marinated and baked in the middle. It is best to cut a large piece of pork into several smaller pieces. Before marinating pork for pastrami, wash the meat under running water. Pour the marinade into a plastic tray or into the pan in which you plan to cook the pastrami. Place the meat so that the marinade covers it.

Be sure to add bay leaf and dark peppercorns. You can add a pinch of nutmeg and 2-3 cloves. Leave the pork to marinate for one day. In some recipes you can see the time for salting meat from 2 days to one week. But, personally, it seems to me that it takes a very long time. The meat is perfectly salted within 24 hours. After 24 hours, the marinade will be cloudy, this is normal; the pork, on the contrary, will become the lightest.

Prepare a dry marinade for coating the meat. By and large, we can say that the composition of spices can be completely different. In this case, I used paprika, thyme, and a mixture of spices for meat. You can also add dark ground pepper, dried basil, savory, turmeric, and dried garlic to the dry marinade.

Add French mustard beans to the bowl with spices.

Pour in the indicated amount of vegetable oil.

Stir the spice mixture.

Rub the purchased dry marinade onto the pork on all sides.

Wrap the pastrami meat in foil. Thanks to foil, the pork will turn out juicy, because all the juices and vapors released during baking will return back to the meat, and will not remain on the baking sheet or pan.

Bake the pastrami in the oven for 50 minutes at 180C. After this time, cut the foil on top.

Place the meat back in the oven for 10 minutes. The meat will dry out slightly during this period of time. After 10 minutes, remove the pork baked in foil from the oven. After cooling completely, homemade pork pastrami should go into the refrigerator. Let it sit for another 2-3 hours. You can simply cut the cooled pork into thin slices. Serve the meat along with sharpened seasonings and sauces - this could be either horseradish or hot mustard. By the way, you can also prepare them at home. Bon appetit. I would be glad if you need this pork pastrami recipe.

Pork pastrami at home

Pork pastrami in the oven is a dish that can be prepared at home. To create a delicacy you will need a high-quality cut of meat and a huge amount of different spices.

To make pork pastrami, it is recommended to take the neck of an animal

About the dish

Pastrami is a meat snack that is typical of the cuisine of Moldova and Romania. The meat is first rolled in spices and then smoked or baked in the oven. The finished dish is served in the form of thinly sliced plates. This way, pork, chicken, beef or turkey stays fresh longer, and also acquires notes of piquancy and a new taste.

There will be a good, tender pork appetizer on the table. Thanks to the method of baking in foil, the meat comes out juicy and tastes good. Pork pastrami from the oven is suitable as an appetizer for a special event or an ordinary weekday lunch.

History of the dish

For the first time, the appetizer was served on the table in the early 20th century. Romanians and Moldovans marinated meat in spices, which certainly included dark pepper, coriander and nutmeg. The dish was considered very popular at one time due to its good taste.

At first, the appetizer was prepared using only soft cattle meat, but then variations of the recipe arose that allowed the use of chicken breast, turkey, and even parts of a pork carcass. That’s why at the moment almost everyone prefers to cook pork pastrami.

Practical advice

Pork is one of the most popular types of meat. A huge number of appetizers and hot dishes are prepared from it. The future taste and smell of the dish depends on the properties of the meat, which is why it is important to be able to choose the right product.

Experienced chefs and housewives shared their secrets that will help you avoid mistakes and create tasty and juicy pork pastrami:

When purchasing meat, the buyer should smell the product; there should not be any unpleasant odors.
A neutral smell is welcome, as opposed to an off-putting musty aroma.
It is best to buy pork from proven places. Careless traders are capable of deception and passing off part of an uncastrated boar as the best piece. Such a product, when treated with temperature, for example, when baking in the oven, emits an unpleasant odor. From the outside it is indistinguishable from high-quality pork, so it’s easy to fall into such a trap.
Most consumers tend to avoid dense, hard meat, trying to find a soft piece. With all this, almost everyone forgets that such pork is also fatty.
Pork for pastrami does not have to contain fat or streaks.

A detailed recipe will tell you how to cook pork pastrami at home in the oven.