RECIPE: PASTRAMI
THIS RECIPE IS FOR EVERYTHING YOU WANT TO MAKE PASTRAMIE FROM, THE WEIGHT MUST BE AROUND 450 GRAMS
NUMBER OF PERSONS: 4
TOTAL COOKING TIME : including brining 1 week
1.UTENSILS IN THE KITCHEN:
- Bucket or container for brine bath
- Possibly a mortar because you also need the powder of some seeds
- Tea-. Tablespoon
- Scales
- Baking dish
2.INGREDIENTS: BRINE BATH MIX
- 2 shoulders of roe deer, 450 grams
- 1 ltr water
- 50 grams of curing salt
- 2 bay leaves
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 2 tbsp honey
- 1/2 tbsp coriander seeds
- 1/2 tbsp mustard seeds
- 1tsp fennel seeds
- 50 grams of brown sugar
- 1 clove of garlic
3.INGREDIENTS: SPICE MIX
- 4 tbsp Dijon mustard
- black pepper 10 x turning with the mill
- 1 tsp smoked paprika powder
- 1/2 tsp garlic powder
- 1 tbsp brown sugar
- 1 tsp coriander seeds *
- 1 tsp fennel seeds *
- 1 tsp allspice*
- 8 juniper berries *
It is important that the herbs have a coarse structure for the crust. It is therefore important that wherever the seeds are used*, that they are also seeds and berries and not powder.
4.PREPARATION: BRANING BATH
- Fleece the shoulder
- Heat the water in a saucepan, along with salt, sugar and honey
- Stir until everything is dissolved
- Turn off the heat and add all the ingredients of the brine bath mix
- Pour this into the container or bucket and let it cool
- Add the deer shoulders and cover it
- Put this in the fridge for 6 days
- Stir every other day
5.PREPARATION AFTER THE BRINE BATH
- After the brine bath, the pastrami is very salty. Therefore, rinse the pastrami well with water
- Then pat the pastrami well with a tea towel
- A characteristic of good pastrami is that it has a relatively spicy and salty taste
- The herbs should also have a coarse structure
- Therefore, mortar and mortar all the herbs of the spice mix that berries and seeds are not too fine
- Brush the pastrami with the mustard
- Then cover the top of pastrami with the spice mix
6.COOKING ON THE BBQ AND OVEN
- maintain a temperature of 110-120 degrees Celsius
- moisten the pastrami every hour with a plant syringe, or a bowl of water in the oven
- You can also put a bowl of water on the coals
- cook it to a core temperature of 80 degrees Celsius
This is approximately 1 hour and 45 minutes
- it’s ready when it’s nice and golden brown
- Then take the pastrami in aluminum foil
- This way the herbs do not burn and you prevent a bitter taste
- cook at the same temperature for 2 hours Celsius
Pastrami has a salty taste, that’s how it should be, you can eat it by cutting it into slices and eating sweet and sour cucumber, pickle or pickled onion, for example.
You can also put it on bread with, for example, iceberg lettuce and truffle mayonnaise
week shelf life in the fridge
LET IT TASTE YOU & ENJOY IT!
IF YOU HAVE ANY QUESTIONS, PLEASE SEND AN EMAIL TO:
BUITENHUIS@DE JAGENDEKOK.NL
