Pastrami is normally beef cured and slow cooked with herbs and spices originating from Romania usually made from brisket. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was created as a way to preserve meat before the invention of refrigeration.
Pumped with dark brown sugar and salt brine and left to soak in a brine bath for 2 days.
Dried for a while to create a pelicle (sticky coating) then into the smoker.
Smoking at 120 c
Partially cooked and smoked.
Meat coating, Seeded Mustard, Ground Coriander, Fennel Seeds, Ground Black Pepper and dried Garlic.
Cryovaced and put into a sous vide hot water bath at 60c for three hours.
Taste test. Tender, moist and floral fragrance from the spices . . . yum.
Packed and stacked ready for the needy.
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