Pastrama or bastrama with Q/View

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africanmeat

Master of the Pit
Original poster
OTBS Member
Mar 28, 2011
4,730
38
Cape Town South Africa
The idea came from  Tasunka Witko  and as a Romanian born i decided to give it ago

The meat is sirloin 4.4 lb cut it in to two pieces   and rub them with  this curing rub
  • 1 tsp freshly-ground black pepper
  • 2 tsp  Hungarian paprika
  • 2 tsp  summer savory
  • 1 tsp  ground allspice
  • 1  tsp  ground coriander
  • 1 tsp  fenugreek
  • 4 tbs  fresh crushed-and-minced garlic
  • 1 tsp juniper berries
  • 4 tbs TQ
Then it gone in to a zip look bag  in to the fridge for 9 days i turned them every day 

On the 10 day i clean the meat under   running water and place in an ice bath for 2 hours

Place it on a rack in the fridge next day i rubbed   the two pieces with B Pepper , paprika, and hot Hungarian paprika . put them in a net    the big piece in to the smoker for 8 hours 80’f With  cherry wood   . The small piece in to the cellar to dry for 4 days .

Here are the result .

The flavor of the smoked Pastrama is great  i made an omelet  with it yummy  . it will great on salad or Sammie's

The dry Pastrama got such  a fine flavor the only way i can describe it  it is like fine prosciutto  .

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This is the dry one

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This is the smoke one

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Thanks and enjoy
 
AWAWAWWAAAWWWAHERRS

That looks so freaking good i couldnt type straight

laugh1.gif
 
Looks great Ahron !! I will be giving this one a try 
 
that looks great !!!
  Thanks
 




 Thanks Sprky


They both look delicious! What is the flavor like & were they different in flavor?
  Thanks AL funny but they have a different taste all together the smoke pastrama taste like a soft and meaty you can taste the smoke but not over powering.

and the dry pastrama like a good no a great Italian prosciutto
 


Looks super!

And I am jealous for your wine cellar!

Good luck and good smoking.
  Thanks Venture
 


AWAWAWWAAAWWWAHERRS

That looks so freaking good i couldnt type straight

laugh1.gif
  Thanks Rick they are yummy
 


Looks great Ahron !! I will be giving this one a try 
  Thanks Gary the they will be great on a pizza
biggrin.gif

 


Beautiful work Ahron!  Superior work!  I bet they tasted wonderful.
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  Thanks they do taste yummy
 
ahron - that looks absolutely perfect! great job on a traditional, old-world project.

i like your spice mixture, and the way you put some on the outside after curing - this addresses one problem i had when i did my own project, giving more of the spicy flavour. also interested in the smoked product, since i am sure that cherry tasted great with those spices!

when i get the chance, i will be trying this project again, since it was so good the first time ~

thanks for trying it!

ron
 
Thank you Ron for this idea.  it was good and spice .

love your posts .i just got a Romanian cooking book it was the bible of the Romanian cooking  by sanda marin . i will do more from it
 
Looks great! I figure the spice mix is up to the individual,our Armenian community make theirs with more fenugreek,cumin,fennel seed,& cayenne. Cut & sold like prosciutto .Names interesting ,basturma or bastorma or pasturma( Cypriot) then not that big a leap to pastrami in Yiddish. Mushamesk (the only Rumanian I  remember from a week there in 2008 & probably spelt wrong )
 
Looks great! I figure the spice mix is up to the individual,our Armenian community make theirs with more fenugreek,cumin,fennel seed,& cayenne. Cut & sold like prosciutto .Names interesting ,basturma or bastorma or pasturma( Cypriot) then not that big a leap to pastrami in Yiddish. Mushamesk (the only Rumanian I  remember from a week there in 2008 & probably spelt wrong )
 Thanks or mulţumesc in Romanian.you right the Jewish  Romanian started the pastrami as we know it in NY .
 
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