Tasty and juicy, the recipe of which I want to offer you, is very easy to prepare at home. The recipe for pastrami from its essence is very similar to the recipe for home-made 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 preliminarily aged in marinade or saline.

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

And they began to call him păstra, which is translated from Romanian means "save." Salty and smoked meat, of course, had a longer shelf life than just fried meat. In turn, the Turkic peoples prepared a bastrum. The meat for the bastrum was rubbed with pepper and herbs mixed with salt, and then dried in a warm and dry place. Today pastrami recipes from pork, beef, chicken, turkey are popular. Let's take a look at how to cook pork pastrami at home.

Ingredients:

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

Pork pastrami - recipe

Cooking pastrami begins with the preparation of the marinade. Classic marinade is prepared on the basis of salt and spices. For added flavor, sugar and vinegar can be added to the marinade. Thanks to vinegar and sugar, the marinade will gain a richer taste, besides, vinegar acids penetrate the meat and make it brighter. Pour salt and sugar into a pot of boiling water.

Pour the required amount of 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, you can do the preparation of pork.

To cook pastrami, cook an even portion of pork tenderloin with a minimum amount of fat. The neck is ideal for these purposes.

For cooking pastrami it is not recommended to use meat weighing more than one kilogram, since such a volume of meat is most likely poorly marinated and baked in the middle. A large piece of pork is best cut into several smaller pieces. Before pickling pork for pastrami, rinse the meat under running water. Pour the marinade into a plastic tray or into the pan in which you plan to cook pastrami. Lay out the meat so that the marinade covers it.

Be sure to add bay leaf and black peppercorns. You can put a pinch of nutmeg and 2-3 stars of cloves. Leave the pork to marinate for one day. In some recipes you can see the time of salting meat from two days to one week. But, personally, it seems to me that this is too long. The meat is well salted and within 24 hours. After a day, the marinade will be cloudy, this is normal, pork, on the contrary, will become brighter.

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

In a bowl with spices, add French mustard seeds.

Pour in the indicated amount of vegetable oil.

Mix the spices.

The resulting dry marinade grate pork on all sides.

Wrap the meat for pastrami in foil. Thanks to the foil, the pork will be juicy, since all the juices and vapors released during baking will return to the meat, and will not remain on the baking sheet or in the form.

Bake pastram in the oven for 50 minutes at 180C. After this time, cut the foil on top.

Put the meat back into the oven for 10 minutes. The meat is slightly dried during this time. Take out after 10 minutes. After cooling completely, pork pastrami   should go to the refrigerator. Let her stand for another 2-3 hours. You can easily cut the cooled pork into thin slices. Serve the meat with hot seasonings and sauces - it can be horseradish or spicy mustard. By the way, you can also cook them at home. Good appetite. I would be glad if this recipe for pork pastrami comes in handy.

Pork pastrami. A photo

Initially, pastrami was considered a beef meat delicacy. But after it they began to cook from other types of meat, in particular from pork. To prepare this product, the meat is first pickled, then seasoned with spices and baked, and served on the table chopped into thin slices. Now we will tell you how to cook pork pastrami at home.

Ingredients:

• pork fillet - 700 g;
• garlic - 5 cloves;
• water - 1 l;
• black pepper peas - 5 g;
• salt - 40 g;
• bay leaf - 3 pcs.;
• honey - 1 tbsp. a spoon;
• mustard - 1 tbsp. a spoon;
• sweet paprika - 1 tbsp. a spoon.

Cooking

From the water, salt, bay leaf and pepper, we prepare the marinade, dip the meat in it for 2 hours and put it in the cold. Cut the cloves of garlic into 3-4 parts along. We prepare the glaze for meat: combine honey, mustard, paprika and mix. When the meat is marinated, we take it out, we stuff it with garlic and coat it well with pre-prepared glaze. Wrap the meat in foil and send it to the oven, heated to 180 degrees, for 15 minutes. Then we remove the meat, unfold the foil and put it back in the oven, increase the temperature to 220–250 degrees and bake for another 15–20 minutes, then you can turn off the oven, but you can’t open the door, let the meat “reach” for another 2-4 hours.

Pastrami in a slow cooker

Ingredients:

• pork tenderloin;
• milk - 500 ml;
• salt - 10 g;
• garlic - 3 cloves;
• a mixture of red and black ground pepper - 1 teaspoon;
• balsamic vinegar - 30 ml;
• provencal herbs - 20 g;
• ground cardamom - 5 g;
• vegetable oil - 30 ml.

Cooking

Wash my pork tenderloin, clean from films and dry. Add salt to milk, mix and dip the meat into it. Leave for 3 hours. In the meantime, prepare the coating. To do this, let the garlic pass through a press, add spices, vinegar, a pinch of salt and oil. All mix well. When the meat is marinated, we take it out, dry it and rub it with the resulting mixture. In the slow cooker, set the "Baking" mode and the maximum temperature. We spread the meat in the bowl of the device, set the time to 40 minutes. After the timer goes off, set the mode "Heating" and the time 30 minutes. After this, do not open the slow cooker for at least another hour, the meat needs to be reached.

As a paste for pastrami, you can use any spices that you like best - there are no clear standards. It’s convenient to put the pork pastrami in the evening in the oven or slow cooker, and then turn it off and “forget” until the morning - let it get it right. And in the morning you have a wonderful ready-made meat for sandwiches - juicy and aromatic, no sausage can be compared. Cooking fast, practically no efforts are needed, and the dish turns out to be delicious and natural.

In order to make a delicious pastram, you will need a minimum of your efforts. Cooking time may seem rather long, but, basically, pastrami is cooked without your participation. The meat cooked in this way is always very juicy, with a beautiful spicy crust. I highly recommend you cook pastrami! It is very tasty and simple.

Kitchen accessories:   garlic press, bowls, spoon, baking paper, heat resistant form, rope, tray.

Ingredients

1. Pour 0.9 l of milk into a deep bowl and add 40 g of salt. Stir the milk until the salt is completely dissolved.
2. Then we take 1.2 kg of chicken breast or fillet and send it to a bowl with milk. Try to choose chilled rather than frozen fillet. It should be fresh, without plaque and unpleasant odor. Leave the chicken in milk for 2.5 hours. During this time, the meat is marinated and becomes soft.
   
3. While the chicken breast is pickled, prepare the sauce. In a separate bowl, mix 35 ml of olive oil. If no such oil is found, replace it with ordinary odorless sunflower oil.
   
4. We also add 30 g of soy sauce, 5 g of ground sweet paprika and 5 g of nutmeg.
   
5. Then add to the sauce 2 tbsp. 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 the 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 chicken fillet with cooked sauce and mix well to completely cover the meat.
   
10. We leave the chicken to marinate in the sauce for another 1 hour, but if time allows, you can leave it for 3-4 hours.
    
11. Then we take a tray or a large dish and put the fillet there. We lay on 2 breasts and wrap them tightly with a rope. If desired, you can make a layer of prunes, bell peppers or grated nuts with ginger between the breasts.
    
12. We cover the baking sheet with parchment paper, transfer the breasts there and pour them with the remaining sauce.
    
13. Preheat the oven to 210 degrees and send the meat to bake for 20 minutes. Then turn off the oven and leave the dish in the hot oven for another 20 minutes.
    
14. From the finished pastrami we remove the threads and cut into thin slices. It can be used for making sandwiches or served as a cold snack.
    

Chicken fillet pastrami turns out to be very juicy, tender and insanely aromatic.

Video recipe

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

Time for preparing   - 6 hours.
Servings Per Container – 5-6.
Calories (per 100 g)   - 265 kcal.
Kitchen accessories:   bowls, spoon, heat resistant form, rope, foil, parchment.

Ingredients

Step cooking

1. In pure water (1.2 L), dissolve 45-50 g of salt.
   
2. Pour water into a deep bowl and spread 1400 g of pork. When choosing meat, give preference to a loin. This is the meat of the first grade, which is located in the back of the carcass. It should be light pink in color, without bruising and stains. The layer of bacon should be very thin, white.
   
3. Leave the meat in brine for the whole night or at least 3-4 hours. While the meat is pickled, 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. We also add 20 g of ground paprika, 15 g of a mixture of peppers, 15 g of Provence herbs and 10 g of mustard seeds. Mix all the ingredients so that the mass is homogeneous.
   
5. When the meat is pickled, remove it from the brine on parchment and coat it with marinade on all sides.
   



6. Bake pastrami in a preheated oven for 40 minutes. We set the temperature to 230 degrees. After time, turn off the oven and do not open it until it cools completely.
   
7. When the oven cools down, take out the meat, remove the foil, threads and parchment. Cut pastrami into portioned slices and serve to guests.
   

Video recipe

I suggest looking at the video all the stages of cooking this delicious meat.

Time for preparing   - 3 hours.
Servings Per Container – 4.
Calories (per 100 g) - 115 kcal.
Kitchen accessories:   bowls, spoon, heat resistant form, foil, cling film.

Ingredients

Step cooking

1. First, prepare a brine for meat. Pour 1.4 liters of pure water into a bowl 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 reveal the whole aroma of spices, before adding to the brine, they need to be crushed a little. Coriander seeds can be crushed with the back of the knife, and the anise star is enough to break into several parts.
   
3. Mix the water with spices well to dissolve the salt and sugar. Then we spread 1.3 kg of turkey fillet into the solution. Leave the meat in brine for at least 1 hour.
   
4. While the turkey is pickled, we will do the sauce in which it will be baked. In a separate bowl, pour 20 ml of soy sauce, 45 ml of vegetable oil.
   
5. Then pour out 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 peppers are added as desired. All the ingredients of the sauce are thoroughly mixed.
   
6. We spread the turkey fillet on the foil and coat well with sauce on all sides. Try to spread the marinade over the entire surface of the fillet with rubbing movements.
   


7. Then put it in a heat-resistant form and send it to a well-heated oven. Bake pastrami for 20 minutes at a temperature of 250 degrees. After the meat is cooked, leave it in the oven until it has completely cooled.
   
8. Finished delicacy can be finely chopped, garnished with fresh herbs and served as a snack on the festive table. You can also use pastrami to make breakfast sandwiches.
   

Video recipe

I present to you a video with a recipe for making an incredibly delicious meat appetizer.

• Usually pastrami is prepared from pork or beef, but if you prefer more dietary types of meat, you can use chicken or turkey.
• After cooking the oven door must not be opened until it is completely cooled.
• You can add any spices to the marinade. Coriander, nutmeg, pepper mixes, dry basil, mustard, oregano, and smoked paprika are perfect for this dish.
• If you do not eat dairy products, you can use plain water to marinate chicken.
• I advise you to cook this delicacy 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 for meat snacks for the holiday, I recommend cooking or an easier option -. I also advise you to try a real delicacy -. The meat is just great. It can be served on the festive table or used to make salads.

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

The sirloin portion is subjected to processing: ham, shoulder blade, tenderloin, loin, neck (when cutting carcasses are called “neck”), that is, a massive piece without bone, skin and wide fatty layers. I settled on a collar - juicy, tender, optimal both for barbecue and pork pastrami at home.

Keep in mind that you will have to take a sample only the next day, not earlier - the pastrami is marinated before baking twice and for a long time.

Cooking time: 12-14 hours / Servings Per Container: 10-12 slices

Ingredients

• pork neck 700 g
• apple cider vinegar 30 ml
• garlic 3-4 tooth.
• vegetable oil 30-50 ml
• salt, dry mustard, coriander, hot pepper, paprika to taste

How to cook pork pastrami

It is preferable not to use frozen-thawed meat. We wash the fresh piece of the collar under running water and only then lower it into a spacious container with saline. In cold water (about 1 liter) we breed apple cider vinegar and dissolve 1 tbsp. l salt, try if there is not enough acid or the liquid is not too salty, add vinegar salt. The concentration should be high, but to taste. Immerse pure pork so that it completely goes under water. For reliability, cover with a saucer or a lid of a smaller diameter, holding the neck at the bottom, not allowing the top to dry or not soak in the marinade. We remove the workpiece for 8-12 hours in the refrigerator, it is convenient to start pickling in the evening, and continue cooking the next morning.

As for the aromatic mixture for the shell. We combine dry ground mustard, crushed coriander and hot pepper, for a bright color we take paprika, press garlic cloves through a press, pour in refined oil (corn or sunflower). Stir well, knead the lumps. Make a set of spices to your liking, but it is advisable not to exclude spicy coriander / cilantro, you can take a large pinch of suneli hop, as well as warming and hot mustard pepper, allspice garlic. As a rule, salt in this composition is not needed. Since the meat bar after many hours of pickling is practically salted through and through.

We catch semi-finished meat from the first marinade, dried with a woven or paper towel / napkin. Moisture must be removed from the surface, otherwise it will not be possible to uniformly apply seasoning. Notice how the collar changed color - turned white.

With a brush, we smear the sharp-spicy composition on the bleached meat, on all sides, in an even and continuous layer, without leaving dry areas. Now pickle a second time, about one and a half to two hours, and at room temperature. To preserve a humid environment, we put a pastrami-semi-finished product on a board / plate (some flat surface), cover it with a dome of a deep capacity. If you are going to bake in the "sleeve", pack it now. My pastrami from pork will be further cooked in foil. Therefore, avoiding oxidation, marina in glass / porcelain.

Before sending the meat to bake, we warm the oven to the maximum. Turn on in advance. We transfer the double-pickled neck to the foil sheet, wrap it, press the joints, providing sealing. In case of leakage of escaping juices, we lower the bundle into a heat-resistant tray. Bake pork delicacy for about 40 minutes. Often, recipes indicate a time of 20 minutes. In my opinion, a wide piece is required to hold longer. One way or another, pierce with skewer - with pink juice, continue cooking, and when the juice becomes transparent and colorless, remove.

The last 10 minutes can be dried by opening the foil. When baking, quite a lot of aromatic and tasty liquid is released - on its basis a variety of sauces, gravy are prepared, added to stew. After turning off the heat, cover the meat with foil, leave it inside the oven until completely cooled. If you want to have a dense pastrami for thin slices, transfer the still hot foil to cheesecloth, set the load on top - press and cool at room temperature.

Appetizing pork pastroma at home is prepared for less than a day. We share in slices, collect sandwiches, meat plates and treat with a delicious, completely natural natural product of expensive eaters. Enjoy your meal!