Description
My husband and I really love the pastrami, it and with beer at us is good, and coffee, and so easy to chew... Well, it was too expensive pleasure, if you buy in the supermarket. Without thinking, digging in the Internet, looking at recipes on our website (by the way, very decent recipes), my husband and I decided to pickle the meat. And I want to say that it turned out very nice. Has treated his friends to capers, so they don't immediately believe that it is a domestic jerked meat. And the fact that it is organic and without preservatives, there's nothing to say. In General, try and you will never regret.
Ingredients
-
Meat
2 kg
-
Salt
-
Seasoning
0.5 cup
-
Paprika sweet
3 Tbsp
-
Chili
3 Tbsp
-
Cumin
3 Tbsp
-
Coriander
3 Tbsp
-
Garlic
Cooking
Bought 2 kg of fresh beef meat (maybe a little more) and was divided into four approximately equal pieces.
The meat is put into the Cup and completely fill the salt. Approximately took 1.5-2 packs of salt.
Meat to fall asleep and leave for 5 days in a cool place. I have it all stood on the balcony (the days were cold). If you on the balcony the heat or the frost on the street, better take the Cup in the fridge. Every day, the meat needs to be flipped.
After five days, wash the meat well and leave for 2-3 hours under tap water. And you can just pour the water and every half hour or hour to change the water.
After washed, the meat should be wiped dry with a cloth, dry and tightly wrapped in cotton cloth (an hour, replace a napkin to dry). Meat put under the press for 3-4 days. As a press I used a bucket of water.
Then, after the press is done in the meat hole, insert a wooden skewer to attach to a skewer of wire, and hang to dry in a dry, well ventilated area for 5 days.
This whole set of spices that I used. In the package - Chaman. You can add dried crushed garlic.
Take half a Cup of Chaman and diluted with boiled water at room temperature. Pour in water gradually. Chaman immediately thickens. It took me about 1.5-2 cups of water. In dilute Chaman slowly add all of our spices. Cook this mixture in the evening before going to brush the meat. Ready mix replace the lid and put into the fridge overnight.
The next day, evenly lubricates spices meat and immediately hung to dry. All the places where Chaman will be blurred (when you hang it), can be restored, moistened his hands in the water, gently and evenly distributing the mixture.
All, this is the last stage. Dry the meat in a well ventilated dry place for another week.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.