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
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 .
This is the dry one
This is the smoke one
Thanks and enjoy
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
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 .
This is the dry one
This is the smoke one
Thanks and enjoy