Pork pastrami at home: cooking features, recipes and reviews

Tasty and juicy pork pastrami , the recipe for which I want to offer you, is very easy to prepare at home. The recipe for pork pastrami is essentially very similar to the recipe for 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 with spicy spices and stuffed with garlic, pork for pastrami is pre-seasoned 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 beef, or rather smoke it, after soaking it in a saline solution.

And they began to call it păstra, which translated from Romanian means “to preserve.” Salted and smoked meat certainly had a longer shelf life than simply 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 pork pastrami at home .

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,

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The first mentions of this dish were found in Romanian historical documents.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 varies from country to country. 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.

Homemade pork pastrami, the recipe for which we will offer you today, is an excellent alternative to absolutely any meat dishes. This is also an excellent appetizer for the holiday table.

How to cook chicken pastrami

A meat delicacy made at home is considered the most advantageous, an ideal alternative to store-bought sausage. As for the basic set of spices, they can vary depending on preferences and tastes. The meat turns out incredibly tender, juicy, soft, tasty and melts in your mouth. It is cut into thin enough slices to better reveal its taste.

This chicken dish is recommended to be served with dry wine as an appetizer. In addition, pastrami can be used to make sandwiches. The energy value of 100 grams of the finished dish is 140 kilocalories. The cooking time is eight hours and thirty minutes.

List of ingredients:

chicken fillet – 2 pcs.;
salt – 2 teaspoons;
honey – 2 teaspoons;
water – 500 milliliters;
mustard – 1 teaspoon;
garlic – 2 cloves;
vegetable oil – 2 teaspoons;
paprika – 2 teaspoons;
red pepper, black and red pepper - add to taste.

Cooking technology:

Read the recipe, prepare all the spices and meat.
Salt the water. Wash the fillet and place in salted water, put in the refrigerator. Keep for seven hours, then remove from the liquid and dry.
In a small bowl, mix mustard, honey and vegetable oil. Peel the garlic and pass through a press, add to the resulting mixture. After this, you can add all the spices in accordance with the recipe.
Coat the chicken fillet with the prepared sauce, roll into a tight roll and tie with a thick thread.
Place parchment paper on a baking sheet, place the fillet on it, and pour in the remaining marinade. Place in an oven preheated to two hundred degrees for fifteen minutes.
After this time, do not open the oven door for an hour.

Homemade chicken pastrami is ready. The meat turns out very tender, spicy and tasty, much better than sausage.

Spicy homemade pastrami

The delicacy that we will prepare today does not require any special culinary knowledge or skills. But as a result, you will get an amazingly tasty and aromatic dish that will surprise both the sophisticated culinary gourmet and the truly 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 according to an old classic recipe. Let’s immediately say that according to the traditional recipe, the dish turns out to be quite spicy, so if for some reason you cannot eat spicy food, just initially reduce the amount of “hot” ingredients.

Step-by-step recipe for the most tender turkey pastrami

A meat delicacy made from turkey fillet is the most soft, aromatic, and juicy. It manages to retain maximum juice, since the meat is not baked for a long time, because it “reaches” its full readiness in the warmth. Using the proposed delicacy, you can easily replace cold cuts on any holiday table.

In addition, turkey pastrami is a great alternative to sausage, which you have to eat with sandwiches in the morning. The main advantage of the snack is that it is not only tasty, but also healthy, as it contains a minimum amount of calories, namely 130 kcal per hundred grams. The cooking time is at least twenty hours.

For a homemade delicacy you will need the following components:

bay leaf – 1 pc.;
turkey breast (fillet) – 2 pcs.;
salt – 2 tablespoons;
spicy mustard - 1 tablespoon;
paprika – 1 tablespoon;
greens - to taste;
poultry spice mixture – 1 tablespoon;
water – 1 liter;
ground black pepper – ½ tablespoon.

Features of step-by-step cooking:

Pour water into a saucepan, heat slightly, and then add salt. Crumble bay leaf into it and stir.
Rinse the turkey fillet under running water, immerse in brine and leave for twelve hours, cover with a lid. Place in the refrigerator.
Remove the meat from the marinade and dry with napkins.
Combine spices with mustard in a container and brush the fillet. After this, roll it tightly into a roll and secure it with threads.
Preheat the oven to 250 degrees, place the turkey on a baking sheet. Bake for fifteen minutes, then leave in the oven for seven hours without opening the door.

Serve the pastrami turkey chilled, first garnished with chopped herbs. This is one of the most tender, soft, juicy dishes made from turkey meat.

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.

Gourmet beef pastrami recipe

Preparing delicacy meat at home is incredibly easy. This appetizer turns out to be nourishing, tender, juicy, and will become a chic decoration for a festive table. Serve chilled in thin slices. As for the combination and quantity of spices, they should be adjusted to your own taste.

The main rule is not to overdo it. Cooking time for beef pastrami is 34 hours. The calorie content of one hundred grams of food is 180 kilocalories.

List of products for preparing meat delicacies:

beef tenderloin – 700 grams;
coriander beans – 1 teaspoon;
turmeric – 1 teaspoon;
garlic – 5 cloves;
ground coriander – 1 teaspoon;
sweet paprika – 1 teaspoon;
water – 1 liter;
salt – 1 tablespoon;
vegetable oil – 100 milliliters;
black pepper – ½ tbsp. l.;
Provençal herbs – 1 teaspoon.

Culinary process technology:

After studying the recipe, prepare all the necessary components.
Wash the meat and remove all film from it. Salt the water, then immerse the beef tenderloin in it. Leave to marinate in the refrigerator for twenty-four hours.
After a day, remove the meat from the water, dry it, and leave it to dry a little.
Peel the garlic and pass it through a press. After this, mix with paprika, turmeric, herbs de Provence, pepper and coriander. Pour in vegetable oil and stir thoroughly.
Generously coat the beef with the resulting sauce and pour over the remaining marinade. Wrap the meat in foil. Place in an oven preheated to two hundred degrees for twenty-five minutes, after baking, do not open the door for three hours.

After the specified time has passed, cut the foil and put the meat in the refrigerator for six hours. Beef pastrami turns out divinely tender, juicy, tasty and piquant.

Simple pork pastrami recipe

A meat product prepared at home is much healthier, more satisfying, and tastier than store-bought. Pork pastrami is an ideal appetizer for a holiday or everyday table. For cooking, it is not advisable to use a piece of pulp that weighs more than one kilogram, otherwise it will not marinate well and remain uncooked inside.

The best option is tender meat without veins and fat, namely the neck. This dish will turn out very soft, pleasant to the taste and aromatic. The calorie content of one hundred grams of product is equal to two hundred and twenty kilocalories. The duration of the culinary process is 26 hours.

List of necessary products for cooking:

pork neck – 1 kilogram;
spice mixture for meat dishes – 20 grams;
sweet paprika – about 10 grams;
peppercorns – 10 pcs.;
table vinegar - 1 tbsp. spoon;
salt – 3 tablespoons;
mustard beans - 2 tablespoons;
vegetable oil – 2 tablespoons;
water – one and a half liters;
sugar – 1 tablespoon;
bay leaf – 3 pcs.

Algorithm for step-by-step preparation of pork pastrami:

Prepare all ingredients according to the recipe.
First of all, you need to make a special marinade for meat. To do this, bring water to a boil, dissolve sugar, salt and table vinegar in it, then boil for two minutes. Remove from the stove and cool.
Wash the meat with running water and dry it, place it in the prepared marinade, adding bay leaves and black peppercorns. Place in the refrigerator for twenty-four hours, this is enough time for the pork to marinate.
Combine dry spices in a bowl, add vegetable oil and mustard, stir. Generously grate the pulp with the resulting mass.
Preheat the oven to 190 degrees, wrap the meat in foil and place on a baking sheet. Place in the oven to bake for fifty minutes. Then you should cut the foil and dry the deli meat for another ten minutes.

Serve the finished pastrami with any sauce, but it goes best with garlic sauce. The meat turns out moderately spicy, spicy, tender and incredibly tasty.

It is important to remember that the key to juicy, tender, aromatic pastrami is compliance with all the rules. That is why, when choosing meat, you should give preference to young beef and pork. If you take a more mature one, the delicacy will turn out to be too tough; it will need to be baked in the oven longer.

To make the meat juicy and not dry, it is advisable to bake it in food foil. After cooking, you should keep the delicacy in the oven without opening the door, so the meat will be much softer and tastier. As you can see, making homemade pastrami couldn’t be easier. Bon appetit everyone!

Step 1: Preparing the loin.

Dissolve salt in one liter of cold boiled water
.
We thoroughly wash and clean the pork tenderloin by scraping the blade of a knife along the surface of the meat. At the same time, cut off all the membranes and excess fat from the pork. Next, you need to put the tenderloin in a saline solution. You need to soak the meat for 3 hours
so that it absorbs as much salt as possible. Then the meat must be removed from the saline solution and dried with a towel or napkins.

Step 2: Preparing the marinade.

The garlic must be peeled and washed thoroughly. Finely chop it with a knife or pass it through a garlic press. Mix chopped garlic, pepper, dill, coriander, suneli hops in a single container. After this, add table vinegar and oil to the spices. Using a spoon, grind all the ingredients into a homogeneous paste
. Next, we carefully rub the meat with this aromatic composition and place it on baking paper.

Step 3: Bake the meat.

Wrap the pork tightly in foil and then place it on a baking sheet. Preheat the oven to 250 degrees
and place the dish in it
for 15-20 minutes.
Then turn off the oven, but leave the meat to simmer in it until the oven has completely cooled down.