Homemade pork pastrami. Pork pastrami

Long before electricity and refrigeration, people in their culinary experiments over meat we had one goal - to keep a large volume of product edible as much as possible for a long time: most of those that have come down to us recipes deli meats They owe their appearance precisely to this problem. Let's try today to repeat what has been proven for centuries cooking method one of these dishes - pork pastrami at home. A recipe with a photo will help you follow all the details and soon a delicious, delicious food will appear on your table. soaked in spices, thinly sliced from pastrami.

What is pastrami

People who are far from cooking often people confuse pastrami with basturma or boiled pork, which is not surprising, because all three dishes have a similar recipe, appeared approximately simultaneously, in the same way tasty and nutritious. But there is a distinctive nuance: meat for pastrami is pre-soaked in brine or marinade for several hours.

Exists two main versions of origin delicacy names:

• Residents of Romania are sure that meat flavored with spices is called pastrami after the verb a păstra (to preserve). Romanian women from time immemorial this dish has been prepared by gathering husbands in long journey or simply wanting to conserve food supplies.
• With equal probability the name could come from Turkic“pastrima” or “basturma”, meaning a piece of beef coated with spices and then dried by the wind and sun from the duffel bag of a horse warrior.

Whatever it is, Now the dish is traditional for Romanians, Moldovans and...New York Jews! At the turn of the 20th century, immigrants from Israel going to New World In search of a better life, we took pastrami on a two-week voyage. Delicacy It turned out to be so practical and tasty that it quickly took root in its new homeland.

For cooking Pastrami can be used for almost all types of meat and even poultry. This is how Americans prepare it from beef, turkey, and duck. Finished productthinly sliced and served with fresh bread for breakfast or they put it on festive table, beautifully laid out and decorated with greenery. Residents of some regions of Moldova and Romania will also offer you thin beef pastrami slices, but still Pork recipe is traditional, which we will try to implement in our kitchen today.

List of ingredients

Essentially pastrami - whole piece of meat, soaked in brine and baked in spices, and therefore let’s start with the choice of pork: success in preparing the delicacy almost entirely depends on its quality. Upon purchase We comply with the following rules:

• We give it away preference large, not too fatty pieces, weighing about one and a half kg. During the process of salting and baking according to the recipe, the pork will noticeably decrease in volume.
• Suitable parts of the carcass - loin, carbonate, tenderloin.
• Pork should only be fresh, chilled. Thawed meat has a completely different structure; pastrami from it will turn out loose.

The second most important step in the recipe is mixing marinade seasonings, which after heat treatment will become smooth beautiful crust on the surface of the pork. For the marinade we will be needed:

• Ground sweet paprika.
• Provençal herbs.
• Pepper mixture.
• Mustard beans.
• Honey.
• Apple cider vinegar.

Necessary make sure in advance that there will definitely be 1 tbsp at home. spoon of each of the listed components and olive oil. We will also prepare water and salt for pre-salting pork.

The equipment requirements are minimal, we need: a small bowl for sauce, a container for salting meat, paper napkins, parchment and foil for baking, special heat-resistant twine.

Cooking pasta at home

Classic recipe Pork pastrami requires the hostess to have the necessary time before the feast; this dish is clearly not one of the options “on a quick fix». The best time to start cooking is in the evening., then the longest stage will take place overnight - soaking in brine. But first things first.

In order to make delicious pastrami, you will need a minimum of your effort. The cooking time may seem quite long, but basically the pastrami cooks without your intervention. Meat prepared in this way always turns out very juicy, with a beautiful spicy crust. I highly recommend making pastrami! It's very tasty and simple.

Kitchenware: garlic press, bowls, spoon, baking paper, heat-resistant form, rope, tray.

Ingredients

1. Pour 0.9 liters of milk into a deep bowl and add 40 g of salt. Stir the milk until the salt is completely dissolved.
2. Then take 1.2 kg of chicken breast or fillet and place it in a bowl of milk. Try to choose chilled rather than frozen fillets. It must be fresh, without plaque and unpleasant odor. Leave the chicken in the milk for 2.5 hours. During this time, the meat will marinate and become soft.
   
3. While it's marinating chicken breast, let's prepare the sauce. In a separate bowl, mix 35 ml olive oil. If such oil is not found, replace it with regular oil. sunflower oil odorless.
   
4. Also add 30 g soy sauce, 5 g ground sweet paprika and 5 g nutmeg.
   
5. Then add 2 tbsp to the sauce. l. lemon juice and 1 head of garlic, passed through a press.
   
6. The last step is to add 20 g of honey.
   
7. Mix all ingredients well so that the sauce is homogeneous.
   
8. After 2.5 hours, when the chicken is well marinated, drain the milk from it.
   
9. Pour the prepared sauce over the chicken fillet and mix well until it completely covers the meat.
   
10. We leave the chicken to marinate in the sauce for another 1 hour, but if time permits, you can leave it for 3-4 hours.
    
11. Then we take a tray or large dish and put the fillet there. Place 2 breasts each and wrap them tightly with rope. If you wish, you can make a layer of prunes between the breasts, bell pepper or grated nuts with ginger.
    
12. Line the baking tray parchment paper, put the breasts there and pour the remaining sauce over them.
    
13. Preheat the oven to 210 degrees and bake the meat for 20 minutes. Then turn off the oven and leave the dish in hot oven for another 20 minutes.
    
14. Remove the threads from the finished pastrami and cut into thin slices. It can be used to make sandwiches or served as a cold snack.
    

Pastrami from chicken fillet It turns out very juicy, tender and incredibly aromatic.

Video recipe

Watch the video on how to cook chicken pastrami at home.

Cooking time– 6 hours.
Number of servings – 5-6.
Calorie content (per 100 g)– 265 kcal.
Kitchenware: bowls, spoon, heat-resistant form, rope, foil, parchment.

Ingredients

Step-by-step preparation

1. Dissolve 45-50 g of salt in clean water (1.2 l).
   
2. Pour water into a deep bowl and place 1400 g of pork there. When choosing meat, give preference to the loin. This is first grade meat, which is located in the dorsal part of the carcass. It should be light pink in color, without bruising or staining. The layer of bacon should be very thin and white.
   
3. Leave the meat in the brine overnight or for at least 3-4 hours. While the meat is marinating, you can prepare a special marinade for baking. To do this, mix 45-50 ml of olive oil with 30 g of honey and 15 ml of apple cider vinegar.
   
4. Also add 20 g ground paprika, 15 g pepper mixture, 15 g provencal herbs and 10 g of mustard beans. Mix all ingredients until the mixture is homogeneous.
   
5. When the meat is marinated, remove it from the brine onto parchment paper and coat it with marinade on all sides.
   



6. Bake the pastrami in a preheated oven for 40 minutes. Set the temperature to 230 degrees. After the time has passed, turn off the oven and do not open it until it cools completely.
   
7. When the oven has cooled, take out the meat, remove the foil, thread and parchment. Cut the pastrami into portions and serve to guests.
   

Video recipe

I suggest you watch the video of all the stages of preparing this delicious meat.

Cooking time– 3 hours.
Number of servings – 4.
Calorie content (per 100 g)– 115 kcal.
Kitchenware: bowls, spoon, heat-resistant form, foil, cling film.

Ingredients

Step-by-step preparation

1. First, let's prepare the brine for the meat. Pour 1.4 liters into a bowl clean water and add 50 g of salt and 20 g of sugar.
   
2. We also add 1 star anise and 7 g of coriander seeds to the brine. To release the full aroma of the spices, you need to grind them a little before adding them to the brine. Coriander seeds can be crushed with the back of a knife, and the anise star can be broken into several pieces.
   
3. Mix the water and spices well until the salt and sugar dissolve. Then put 1.3 kg of turkey fillet into the solution. Leave the meat in the brine for at least 1 hour.
   
4. While the turkey is marinating, let's make the sauce in which it will be baked. Pour 20 ml of soy sauce and 45 ml of vegetable oil into a separate bowl.
   
5. Then pour in all the dry spices: 3 g of marjoram, 10 g of paprika, 5 g of dried garlic and 4 g of thyme. Black and hot pepper add as desired. Mix all sauce ingredients thoroughly.
   
6. Place the turkey fillet on foil and coat well with sauce on all sides. Try to distribute the marinade over the entire surface of the fillet using rubbing movements.
   


7. Then we put it in a heat-resistant form and send it to a well-heated oven. Bake pastrami for 20 minutes at 250 degrees. After the meat is cooked, leave it in the oven until it cools completely.
   
8. The finished delicacy can be thinly sliced, decorated with fresh herbs and served as an appetizer on the holiday table. You can also use pastrami to make breakfast sandwiches.
   

Video recipe

I present to your attention a video with a recipe for preparing an incredibly tasty meat snack.

• Pastrami is usually made from pork or beef, but if you prefer... dietary types meat, you can use chicken or turkey.
• After finishing cooking The oven door must not be opened until it has completely cooled down..
• You can add any spices to the marinade. Coriander, nutmeg, pepper mixtures, dry basil, mustard, oregano, and smoked paprika are great for this dish.
• If you don't consume dairy products, you can use plain water to marinate chicken.
• I advise you to prepare this delicacy late in the evening so that the meat cools in the oven all night and absorbs all the juices and aromas.

If you are looking for recipes meat snacks for a holiday, I recommend preparing or more easy option– . I also recommend trying a real delicacy– . The meat turns out simply magnificent. It can be served on a holiday table or used to make salads.

Write in the comments which recipe you liked best. Tell us how you prepared it and whether everything worked out for you. I look forward to your feedback!

Basturma is a cut of thin transparent strips of meat, which are wrapped in fragrant and exotic spices. The product is considered traditional dish Caucasian, Central Asian and Turkish cuisine. If you cook pork basturma at home, you will get an excellent and rich treat for anyone. festive table.

First mention of jerky dates back to the first century BC (94-95). In those days, meat was salted and dried to preserve it for a long time. Today, basturma is an expensive meat delicacy and is rarely found on the shelves of ordinary stores.

At home, basturma is prepared from pork, beef, lamb and even chicken. In this article we will look at a classic pork recipe.

Calorie content

When making basturma, low temperatures are used, thanks to which all useful substances. “Compressed meat” is rich in vitamins PP, A, C, group B and amino acids (substances that form protein in the human body). It also contains some microelements and macroelements (potassium, iron, zinc, calcium, sodium and phosphorus).

The product is useful for iron deficiency anemia (IDA) and helps overcome fatigue. Due to its low fat content, basturma is popular in healthy dietary nutrition. The seasonings that cover the treat: hot pepper, garlic and cumin, are stimulating, have antibacterial, antitumor and anti-inflammatory properties.

Table 1. Energy composition(per 100 g of product)

Step-by-step recipe for classic basturma

"Pressed meat" from pork, cooked according to classic or Armenian recipe, turns out juicy and tender. Basturma is a slow-cooking dish and requires a long period of time to fully cook and dry.

Ingredients:

• Pork tenderloin - 1.5-2 kg;
• Salt, but not iodized - 6 tbsp. l.;
• Noble laurel leaves ( bay leaf) - 5 pcs.;
• Black ground pepper‒ 1 tbsp. l.;
• Seasoning “Adjika” - 3 tbsp. l.;
• Ground red pepper - 1 tbsp. l.;
• Ground paprika‒ 2 tbsp. l.;
• Sweet basil - 1 tbsp. l.;
• Rosemary - 1 tbsp. l.;
• Coriander - 1 tbsp. l.;
• Gauze or simple cotton cloth.

Preparation:

1. Remove film and fat from meat. If you want the delicacy to be ready in the shortest possible time, make pieces of approximately 600 grams.
2. Mix ground black pepper, salt (preferably coarse), and break the bay leaves. This mixture should be enough for the entire piece of pork; grease it thoroughly.
3. Pour one part of the finished mixture onto the bottom of an oblong container. Roll the tenderloin in the mixture (salt, pepper, bay leaf), arrange well and cover with the second part of the spices. Cover the container with a lid and put it in the refrigerator for three days. It is important not to forget about the meat and turn it several times during the day.
4. After 3 days, remove the tenderloin from the refrigerator and wash off the salt with water. Then blot well with paper napkins. Wrap it in cotton cloth and put it in the refrigerator for 12 hours to dry completely.
5. While the pork sits in the refrigerator, we prepare three mixtures to give the dish an original piquancy.
6. The first mixture is basil, rosemary and ground coriander, mix thoroughly.
7. The second mixture is paprika (sweet varieties of capsicums), red hot pepper. If you don’t like it spicy, use less red pepper, but don’t forget that the spiciness of the dish is in its hot crust.
8. The third mixture - Adjika seasoning is mixed with a small amount of water to form a marinade with a thick consistency in the form of a gel. Please note that the marinade is also spicy.
9. Carefully roll the dry meat one by one in different prepared mixtures.
10. We wrap the piece well with gauze or cotton cloth. We tie it tightly with threads. We hang it for drying in a ventilated place.
11. In a week, or better yet two, homemade basturma the pork will be ready. Be sure to ensure that the gauze or cloth is completely dry; if it gets wet, replace it.

Before eating the delicacy, remove the crust from the mixture and then cut into thin transparent slices.

Video recipe

How to choose the right spices and seasonings

There are simply no specific seasonings for pork basturma. Each cook has his own recipe for mixtures for rubbing meat. For example, a mixture of spices according to the Armenian recipe – “Chaman” – is very popular.

The Chaman mixture is prepared one day before use.

Boil 0.5 liters of water and as soon as it boils, add 3 bay leaves, allspice 2-3 pieces. Boil the water for a few more minutes with the spices.

Cool the broth, strain, and pour into a container with already prepared seasonings:

• Chaman fenugreek ground - 5 tbsp. l.
• Sugar - 1 tbsp. l.
• Salt ‒ ½ tbsp. l.
• Allspice - 1 tbsp. l.
• Paprika (mixture of sweet peppers) - 3 tbsp. l.
• Ground cumin (jeera) - 1 tbsp. l.
• Coriander ‒ ½ tbsp. l.
• Dried garlic‒ 2 tbsp. l.
• Ground chili pepper - 1 tbsp. l.

“Chaman” is infused 24 hours a day cool place, after which you can thoroughly rub the pork tenderloin. You may not like this recipe for only one reason - intolerance to the smell of garlic. Not everyone is ready to withstand the strong smell of garlic in the refrigerator for two weeks, so you don’t have to include it in the composition. Two days before the basturma is ready, remove the “Chaman” and replace it with fresh one, but with the addition of garlic.

Video tips

It takes a lot of time to prepare basturma, but the result is worth it. The delicacy turns out much tastier than the store-bought version. In addition, many manufacturers are not very conscientious about production; they remove it in the shortest possible time in order to add excess weight. They also use chemical additives and not always high-quality raw materials.

Many housewives think that culinary masterpieces and preparing delicacies is the domain of only professional chefs. Pork pastrami is considered one of these exquisite and “complex” dishes. Actually cook this dish possible at home. Even a novice housewife can cope here.

Today we will tell you what the main secrets are hidden in the recipe for homemade pork pastrami, what are the features of preparing this wonderful delicacy.

A little history

Many historical sources claim that many centuries ago, pork pastrami was not an expensive delicacy. People originally used corned beef as a method of storing meat. In those days, they had not even heard of refrigerators, so they looked for any available means that could extend the “life” of homemade meat preparations.

The first mentions of this dish were found in Romanian historical documents. Experts believe that the word has Turkic roots. It is known that the word “pastrima” or “basturma” was found in this language. Very often, mention of pastrami is found in historical military documents. It was this food that soldiers most often consumed. It was stored for a long time, tolerated temperature changes well, was filling and high in calories.

The meat used to prepare the dish is different countries various. It is known that pork pastrami was popular in Romania. In other countries of the world, beef or chicken was more often used. The meat was marinated, sprinkled with a special set of spices and dried in the sun. The highlight of this dish is garlic and spices, which give the meat a specific taste.

Pork pastrami at home, the recipe for which we will offer you today, is an excellent alternative absolutely any meat dishes. This is also excellent snack to the festive table.

Spicy homemade pastrami

The delicacy that we will prepare today does not require any special culinary knowledge or skills. But the result you will get is surprisingly tasty and aromatic dish, which will surprise and refined culinary gourmet, and a true picky meat eater.

Today there are many cooking options; you can find a lot of methods and recommendations on how to cook pork pastrami at home. We suggest you prepare this dish the old-fashioned way. classic recipe. Let's say right away that traditional recipe the dish turns out to be quite spicy, so if for some reason you can’t eat spicy food, just initially reduce the amount of “hot” ingredients.

Products required for cooking

• Pork - two kilograms.
• Ground black pepper - 3.5 tbsp. l.
• A heaped tablespoon of mustard.
• Four tablespoons of coriander.
• Half a teaspoon of red hot pepper.
• The same amount of ground cloves.
• A pair of bay leaves.
• A quarter teaspoon of cumin.
• The same amount of ground ginger, the same amount of cinnamon.
• 250 grams of sugar.
• 200 grams of salt.
• Five to six cloves of garlic.
• 100 grams of brown sugar.
• One hundred grams of honey.
• 4 liters of water.
• Two tbsp. spoons of fennel.

Step 1: Prepare the spice mixture

A set of fragrant and aromatic ingredients is one of important points, which should not be overlooked if preparing pork pastrami at home. To start, the pepper, mustard and coriander are fried in a pan for five minutes. It must be clean and dry. After aromatic ingredients fry, transfer them to a mortar and grind. Experts advise not to use food processors, coffee grinders and other equipment to grind spices. Everything must be done by hand.

Choose a larger pan. Put crushed spices there. Add cloves and ginger, cumin and salt, bay leaf, red hot pepper, salt and cinnamon, brown and white sugar, garlic and honey. Pour water and put it on the stove. When the liquid boils, reduce the heat, mix thoroughly and cook the spices until the sugar and salt completely disappear. The brine is ready. Remove the pan from the stove.

Step 2. Meat

When cooked aromatic pickle When it cools down, you can put meat in it. It is important to choose the right pan. The meat must be completely covered with liquid. Take a lid from another container, the size of which is slightly smaller than the one you chose for cooking the brine. We place it on the meat, making oppression. You can also place a jar filled with water on top. The future pork pastrami will remain in this state for five days. Place the container in a cool place. This could be a refrigerator or a balcony, weather permitting.

Step 3: Re-Marinate

After the meat has stood in the cold for five days, it should be removed, washed under running water and dried. Grind coriander, fennel, mustard and pepper in a mortar. Rub with the prepared mixture meat piece and put it in the refrigerator for 12 hours. Don't forget to press down with pressure.

Step 4: Dutch oven

Of course, according to traditional recipe the heat of the sun should be used to finally cook the dish. But we are preparing pork pastrami at home, so instead of the heat of the sun we will use the oven. It should be heated to 180 degrees.

We take the meat out of the refrigerator. We wipe it and wrap it in foil. Now you need to send the piece for fifteen minutes to hot oven. After the specified period of time, take out the pastrami and remove the foil. Place the meat back on the baking sheet or rack and bake without foil for half an hour.

Turn off the oven. Don't rush to open the oven. Don't release the precious "artificial sun" heat. The dish should sit in the roasting pan for about four more hours. Only then will it be finally ready.

The meat will cool for about two to three hours. The appetizer must be served cold and cut into thin small pieces.

Tasty and juicy, the recipe for which I want to offer you is very easy to prepare at home. The recipe for pastrami from is essentially very similar to the recipe homemade boiled pork, so many people mistakenly confuse these two meat dishes. Unlike boiled pork, which is baked in the form of a whole piece of meat, sprinkled spicy spices and stuffed with garlic, the pork for pastrami is pre-aged in a marinade or brine solution.

Different technologies for preparing pastrami and boiled pork also affect the taste of these dishes. Pastrami always turns out more salty and spicy than boiled pork. Bastrum is also considered a close relative of pastrami. From the history of pastrami it is known that this dish has Jewish roots. Jews living in Romania and Moldova began to cook meat, or rather smoke it, after soaking it in a saline solution.

And they began to call him păstra, which means “to preserve” in Romanian. Salted and smoked meat certainly had more long term storage rather than just fried meat. In turn, the Turkic peoples prepared bastrum. The meat for bastruma was rubbed with pepper and herbs, mixed with salt, and then dried in a warm and dry place. Today, pastrami recipes made from pork, beef, chicken, and turkey are popular. Let's look at how to prepare homemade pork pastrami.

Ingredients:

• Pork - 1 kg.,
• Spices: paprika, thyme, mixture of spices for meat, black peppercorns - about 30-40 g (total weight of spices),
• Bay leaf - 2-3 pcs.,
• French mustard beans - 2 tbsp. spoons,
• Vegetable oil - 3 tbsp. spoons,
• Cold water - 1.5 liters,
• Salt - 3 tbsp. spoons,
• Sugar - 1 tbsp. spoon,
• Vinegar - 1 tbsp. spoon,

Pork pastrami - recipe

Cooking pastrami begins with preparing the marinade. Classic marinade It is prepared on the basis of salt and spices. For additional taste, you can add sugar and vinegar to the marinade. Thanks to vinegar and sugar, the marinade will acquire a richer taste, and the acids of the vinegar penetrate into the meat, making it lighter. Add salt and sugar to a saucepan of boiling water.

Pour in required quantity 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 prepare the pastrami, prepare a flat portion pork tenderloin with a minimum amount of fat. The neck is ideal for these purposes.

To prepare pastrami, it is not recommended to use meat weighing more than one kilogram, since such a volume of meat is likely to be poorly marinated and baked in the middle. Big piece Pork is best cut into several smaller pieces. Before marinating pork for pastrami, rinse the meat under running water. Pour the marinade into a plastic tray or 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 black 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 two days to one week. But, personally, I think it's too long. The meat is well salted within 24 hours. After 24 hours, the marinade will become cloudy, this is normal; on the contrary, the pork will become lighter in color.

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

Add to the bowl with spices French mustard in grains.

Pour in specified quantity vegetable oil.

Stir the spice mixture.

Rub the resulting dry marinade over the pork on all sides.

Wrap the pastrami meat in foil. Thanks to the foil, the pork will turn out juicy, since 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. Dry the meat slightly during this time. After 10 minutes, take it out. After complete cooling, homemade pork pastrami should go in the refrigerator. Let it sit for another 2-3 hours. You can easily cut the cooled pork into thin slices. Serve the meat along with spicy seasoning sauces - this can be either horseradish or spicy mustard. By the way, you can also cook them at home. Bon appetit. I will be glad if this pork pastrami recipe is useful to you.

Pork pastrami. Photo