Another pastramă success story!

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  .

This is the dry one

This is the smoke one