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Pastrami from sirloin and pastramă from filet |
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africanmeat 
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Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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 Topic: Pastrami from sirloin and pastramă from filetPosted: 13 March 2012 at 11:57 |
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Decided to do pastrami out of the sirloin and pastrami two way out of the filet The filet went in to a dry rub for 10 days The sirloin gone in to a brine for 10 days After 10 days the filet and the sirloin went it to a bath of ice water for 5 hours. got a new coat of spices , one filet and the sirloin gone in to The smoker at 225’f till IT 195’f got wrapped in foil over night The other filet was hanged in the cellar for 7 days . The pastrami and the smoked filet are great but the dry filet is amazing it got a great deep flavor.
This is the smoke pastrami
This is the dry pastrama
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Ahron
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 13 March 2012 at 12:20 |
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those look outstanding, ahron ~ i really, really like the colour and look of the dry pastramă - i think you have that technique down perfectly!
i'll be trying another one soon, since the first was so good ~ when i do, i will probably consult you on some of the spices used and the amounts. these are so good, that i cannot get enough of them.
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AK1
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 17 April 2012 at 09:33 |
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That dry one looks amazing. If it tastes half as good as it looks, I'm in!
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 17 April 2012 at 10:08 |
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darko - those dry pastramăs are sure beautiful, aren't they?
if you want to give one a try, some good information to get a start can be found here:
keep in mind, it is jsut the beginning, not the end! read through the thread, as it was a learning experience, and there are a few things (listed at the end) that i would do differently next time.
any questions, just ask ahron or me, and we can get you through it.
enjoy!
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 17 April 2012 at 10:22 |
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Looks great. There is a large Rumanian community in Alcalá de Henares, a Madrid suburb and in Coslada, another Suburb, east of Madrid and 10 minutes via the underground ... There are two Rumanian Producers of Dried Pastrama and other air dried meats here ...
Thanks for posting.
Kindest.
Margaux
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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