The idea came from Tasunka Witko and as a Romanian born i decided to give it ago
The meat is sirloin 4.4 lb cut it in to two pieces and rub them with this curing rub
- 1 tsp freshly-ground black pepper
- 2 tsp Hungarian paprika
- 2 tsp summer savory
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 tsp fenugreek
- 4 tbs fresh crushed-and-minced garlic
- 1 tsp juniper berries
- 4 tbs TQ
Then it gone in to a zip look bag in to the fridge for 9 days i turned them every day
On the 10 day i clean the meat under running water and place in an ice bath for 2 hours
Place it on a rack in the fridge next day i rubbed the two pieces with B Pepper , paprika, and hot Hungarian paprika . put them in a net the big piece in to the smoker for 8 hours 80’f With cherry wood . The small piece in to the cellar to dry for 4 days .
Here are the result .
The flavor of the smoked Pastrama is great i made an omelet with it yummy . it will great on salad or Sammie's
The dry Pastrama got such a fine flavor the only way i can describe it it is like fine prosciutto .
This is the dry one
This is the smoke one
Thanks and enjoy