Pastrami is a shortened and cured meat dish, usually made from beef, such as beef brisket. The process of preparing pastrami involves curing, seasoning, and then slowly cooking the meat, usually by smoking. The result is a flavorful, often lightly smoked meat that is often sliced thinly and used in sandwiches, such as the famous pastrami sandwich.
The process of making pastrami is similar to making corned beef, but with some important differences. The meat is initially cured with a mixture of salt, spices and sometimes curing salt (sodium nitrate or Prague Powder #1) to add color and flavor. Once cured, the meat is usually coated in a mixture of black pepper and coriander seeds and then slowly cooked until tender and juicy.
Pastrami is known for its tender texture and rich, spicy flavor, due to the combination of spices and the smoking process. It is a popular delicacy in many parts of the world, being especially famous in the United States, where it is used as a filling for sandwiches, such as “Pastrami on Rye”, a New York deli classic.
In addition to being served in sandwiches, pastrami can also be used in a number of other ways in cooking, such as part of rice bowls, salads, and smoked meat dishes. Its versatility and distinctive flavor make it a popular choice for meat lovers.
Smoked pastrami recipe on the barbecue
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