Pastrama or bastrama with Q/View

Discussion in 'Beef' started by africanmeat, Jan 7, 2012.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    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
     
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    that looks great !!!
     
  3. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They both look delicious! What is the flavor like & were they different in flavor?
     
  5. venture

    venture Smoking Guru OTBS Member

    Looks super!

    And I am jealous for your wine cellar!

    Good luck and good smoking.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    AWAWAWWAAAWWWAHERRS

    That looks so freaking good i couldnt type straight

    [​IMG]
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great Ahron !! I will be giving this one a try 
     
  8. frosty

    frosty Master of the Pit

    Beautiful work Ahron!  Superior work!  I bet they tasted wonderful.[​IMG]
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks
     



     Thanks Sprky


      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
     


      Thanks Venture
     


      Thanks Rick they are yummy
     


      Thanks Gary the they will be great on a pizza [​IMG]
     


      Thanks they do taste yummy
     
  10. that looks awesome
     
  11. bratrules

    bratrules Smoking Fanatic

    Damn that looks good!!!! i have to give that a try. thanks for the post!!
     
    Last edited: Jan 7, 2012
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks
     


      Thanks  give it a try it will be worth  the time.
     
    Last edited: Jan 8, 2012
  13. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    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
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    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
     
  15. roller

    roller Smoking Guru SMF Premier Member

    I have got to try  this...I like doing this kinda wierd stuff...Going to get the meat tomorrow...
     
  16. africanmeat

    africanmeat Master of the Pit OTBS Member

    IT is good i got a fillet in the cure now
     
  17. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Wow, very nice indeed. Thanks for posting.

    This is an awesome forum!

    [​IMG]
     
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

        Thanks Man
     
  19. moikel

    moikel Master of the Pit OTBS Member

    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 )
     
  20. africanmeat

    africanmeat Master of the Pit OTBS Member

     Thanks or mulţumesc in Romanian.you right the Jewish  Romanian started the pastrami as we know it in NY .
     

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