what is pastrami

what is pastrami



Pastrami is beef and salted in the air and strong seasoning of Armenian cuisine of Ottoman cuisine. The word is derived from the Turkish language where it means meat dried salted, which is "compressed". The Pastrami and beef. Usually the thigh (veins). She is known in many countries in the Eastern Mediterranean and Greece, Cyprus and the Balkans.



Methods of preparation



The  way

And is another way home and can be used and are suitable and less time are as follows, first wash the meat thoroughly with running water only and then Sears the surface of a piece of cloth and flesh are cracks (deep cut) in one direction and is stuffing the cracks with salt then wrapped by the foal or meat wrapping paper usually butcher (unprinted newsprint or paper Brown) and an appropriate weight is put on it and leave for 24 hours or a full day, the next day, rinse with water And attached to another day with a screen over it and chop the garlic and mix with salt and ground red bell pepper ring sweet paprika with a little water until the dough is cohesive and non-cohesive mushy but not solid so easily is an individual piece of meat and covered with a consistent thickness is then suspended in the air and Sun for 3 days to a week and can then be consumed

Note



When you suspend a piece of meat in the Sun or air prefers to use a piece of white muslin cloth and not thick to not endanger insects or dust or dust must not be thick, do not reduce the exit of water from the meat but also helps drying and steaming water.

Mixture ratios are used to create a paste cover as follows for each kilo of meat:

2 tablespoons salt 2 large

4 teaspoons red pepper

And lobes of garlic

And Cup circuit ground well

And a spoon of flour

And water properly