Pastrami is tastier and more tender if it is prepared from pork younger than 1 year. It can also be prepared from raw ham.
The meat is cut into pieces 2-3 cm thick and 5-6 cm wide, and in length as they come out of the cut.
Rub the meat with a part of the spice mixture, then put it in an enameled bowl, stuffed and sprinkle the rest of the spices.
Put a wooden bottom on top and weigh it on it and leave it for about 4-5 days at a temperature of 18 degrees, maximum 20.
The meat is removed from the bowl and smoked for 2-3 days, in hot smoke.
Serve thinly sliced.
Source: Cookbook / author Nicolae Olexiuc
Wash and chop the green onion and green garlic, continue with the rosemary and add all the other flavors in a bowl. We mix them all.
How to prepare meat for marinade
We separate the thighs from the rest of the meat, if we have half a lamb or goat, and we cut the thicker skins with a sharp knife, but we do not remove the fat, because it gives an excellent flavor to the dish. We wash the thighs well and then make notches using the tip of the knife, to fill them with flavors and to allow the wine that we will add later, to penetrate well into the meat.
Lamb stain & # 8211 marinated for lamb
How we flavor meat
Place the thighs in a container high enough and start filling the gaps in the notches. For starters, with a peppercorn in each notch, and then with the dry spice mix. This method of flavoring the meat takes about 10 & # 8211 minutes, and in the end, the meat will acquire a strong aroma.
Add the sunflower oil to the bowl, then the white and red wine. If you can, use a homemade wine because it has a stronger aroma.
Mix and cover the container with foil and put it in the fridge. After two days, turn the meat so that it penetrates evenly on all sides.
We keep the stain, in this way, for at least 3 days, but not more than 6 days.
On Easter Sunday, we keep it in the oven for about 3 hours, together with half of the juice in which it was marinated. Remove some of the bay leaves when we put the tray in the oven. For the first 2 hours, the tray is covered with aluminum foil to stifle the meat. Then, remove the foil and turn the meat to brown.
At the same time we taste the juice and balance it, according to taste, with salt and pepper. The temperature should not be too high, it is okay at 150 & # 8211 160 degrees. The juice will decrease and the meat will be very tender and flavorful.
I tried all the options for preparing the sheep pastrami: grilled pastrami, cauldron pastrami, grilled pastrami, oven pastrami. The one in the cauldron has its charm and is worth the effort (preparation time is just as long) if you do it for many people. For 2 to 4 people, the pan is the best solution. And the grilled pastrami is good, it has that brilliant aroma of smoke. But the chances of it being stronger than a Turbo tire are very high. If you choose the grill option, be careful to fry it over high heat, quickly, not to dry it - it's the road to disaster.
There is another important aspect in the story of pastrami in the pan. Any piece of mutton is just as good, even if the pastrami has not been made (salted, dried, matured, etc.). If you have pastrami, fine. If you have a piece of sheep and time, cut it, salt it (without other spices) and leave it in the fridge for a few days. If you only have meat and appetite, salt it and fry it, I guarantee you will like it. Also, if you have noble pieces but they look strong, be brave! It's better to lick your fingers than to break your teeth! I wanted to make some lamb anthills with hummus and pine buds but the anthills were so strong that they became pastrami & # 8211 and what to see, they were great!
Brigitte has problems marrying Pastrama. She doesn't like swearing
Annoyed that her husband does not keep the word of the Lord, Ilie Năstase's ex launched a wave of criticism against Florin Pastramă, making him an egg and vinegar. "Without God, I was doing nothing until now. You know what I don't like about you? He was at the church for example, the pastor talked about a man who had a fish on the car, and when he left the traffic light, he went in a whirlwind, and the police stopped him and they thought the car was stolen. They checked his documents and said, "I can't believe it's your car!" You have a fish in the car, so you are repentant, why did you leave in a hurry? ”. And Sara told me that every time you hurried, you swore. Either you are a child of God, or what are you? You only repent when you want.
You often use certain words that I don't like. Until you succeed in being a true child of God, and you make the Lord Jesus laugh at the wheel, I don't think the Lord will give you that child. Not until you change that in yourself. You are not allowed to swear and use inappropriate words because you make the Holy Spirit ashamed of you ", Brigitte reproached Florin Pastramă.
How to prepare an authentic goat pastrami, according to an ancient recipe from the north of Mehedinţi
Do you want to make goat pastrami at home? Try this traditional recipe from Isverna, a locality in the mountainous area of Mehedinti, which can be found in a collection of recipes signed by Narcisa-Alexandra Ştiucă, "Tasteful feast of Mehedinti".
Goat pastrami is a delicious dish, but not available to anyone for cooking. In "Mehedinti Tasteful Feast" you will find a recipe collected from the Mehedinţi village of Isverna, which we present below:
"The goat is the best pastrami. After the animal is slaughtered, it is left in the dark for a day. After that, it is salted for three weeks, so twenty-one days. Make a bath of water with salt, pepper, bay leaf. Basil is also good, but most of us use these spices, parsley, dill, pepper.
This brine, when placed over the meat, must be cold: not hot. Prepare a little in hot water, such as bread water, then let it cool and put it over this meat and keep it for three weeks.
At a rate of five to ten kilograms of meat, pour until the meat is covered. After you take it out of the brine, after twenty-one days, it hangs somewhere to drain, still in the dark. Now many prefer it with paprika, others without paprika. After it has drained, smoke is given. The smoke usually should be made of cherry wood, less plum. Others make it with plums, but cherry wood is the best, because it is licorice and makes it a pleasant red color. It must be dried very well and then consumed with wine, in fact with more must.
If it is prepared and the recipe is followed very well, the meat lasts a long time. It must be done in this way: after twenty-one days, it must stay in the wind for about three days or, possibly, in a room that has ventilation, to dry well, to be in it only the aromas. When it is very well dried, it should not be left on for more than a day ”.
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