Homemade Pastrami

Name: Homemade Pastrami - Victoria G.
Ingredients: a piece of pork chop; fresh; healthy meat. for the marinade: 4; 5 tablespoons soy sauce a glass of white wine; I used local; natural 2; 3 tablespoons mustard a teaspoon of grated ginger 2; 3 tablespoons olive oil 2; 3 dried bay leaves

Meat - Homemade Pastrami by Victoria G. - Recipia

I started making homemade pastrama after giving up on store-bought options. I buy fresh meat from local farms and try to recreate at home the things I used to grab directly from the shelves. The meat won't have that intense pink color, but it also doesn't contain additives or preservatives. It won't last for months in the fridge, but it keeps well for a few days, and the taste is to our liking. The preparation is simple and doesn't involve complicated steps. Quick Info Total time: about 36 hours (including marinating and cooling) Preparation time: 15 minutes (for marinade and prep) Cooking time: 1 hour 30 minutes + 10-15 minutes for browning Servings: 8-10 (depending on the size of the piece of meat) Difficulty: easy-medium Recipe suitable for appetizers, sandwiches, festive platters Ingredients 1 piece of fresh, healthy pork loin (choose a larger one as it will shrink during cooking) 4-5 tablespoons soy sauce 1 glass of white wine (natural, preferably) 2-3 tablespoons mustard 1 teaspoon grated ginger (or to taste) 2-3 tablespoons olive oil 2-3 dried bay leaves (optional) salt – only if needed, considering that soy sauce is quite salty Preparation Method 1. Clean and wash the piece of loin. Pat it dry with paper towels. Poke it in several places with a skewer to allow the flavors to penetrate better. 2. Place the meat in a baking dish or oven-safe container. Pour the soy sauce and white wine over it. Brush the entire surface with mustard, then sprinkle with grated ginger. Drizzle with a little olive oil. 3. Turn the piece over and repeat: mustard, ginger, olive oil. 4. Add the bay leaves to the dish next to the meat. 5. Cover the dish with aluminum foil and refrigerate until the next day. It's important for the marinade to penetrate well, at least 12 hours. 6. Remove the dish from the fridge and slightly open the foil to take a look. Cover it back up. 7. Preheat the oven to medium temperature (about 180°C). Place the covered dish in the oven for 1 hour and a half. 8. After this time, remove the aluminum foil. Baste the meat with the juices collected in the dish and return it to the oven at a higher temperature for another 10-15 minutes to brown the surface slightly. 9. Take it out of the oven and let the meat rest a bit in the dish. Transfer it to a plate and let it cool completely. 10. Once cooled, wrap the pastrama in parchment paper and place it in the fridge until the next day. The texture and flavor improve, and slicing becomes easier. 11. For serving, cut thin, cold slices directly from the fridge. It works well for platters, appetizers, or sandwiches. Why I Make This Recipe Often I prepare it because it's simple and I know exactly what goes into it. It lasts a few days in the fridge, which is perfect for snacks or sandwiches. It doesn't require complicated ingredients, and you don't have to spend much time in the kitchen. Tips and Variations Tips Choose a piece of loin with a little fat. It will shrink during cooking. If using soy sauce, taste the marinade before adding salt. Don't rush the resting time in the fridge; the texture and flavor improve after it sits. Avoid leaving it in the oven after it has browned, as it may become dry. Substitutions Mustard can be classic or grainy, depending on preference. Olive oil can be replaced with any vegetable oil if you don't have anything else on hand. White wine can also be rosé or red, but the final taste will differ. Variations You can add other spices to the marinade – pepper, dried garlic, herbs – without changing the basic structure. If you have beef or turkey, the method remains similar, just the cooking time may differ slightly. Serving Ideas Slice the pastrama thin and cold, directly from the fridge. Serve it on a platter with cheeses, olives, or pickles. It's also good as a filling for sandwiches or even on slices of toasted bread. Frequently Asked Questions 1. Can I use another type of meat? Yes, the method works with tenderloin or even turkey breast. Just adjust the cooking time, as some smaller pieces cook faster. 2. How long does pastrama last in the fridge? It lasts well for 4-5 days, wrapped in parchment paper. I don't recommend keeping it longer, as it contains no preservatives. 3. Do I have to marinate overnight? It's highly recommended for flavor and tenderness. If you're in a hurry, at least 8-10 hours in the fridge helps a lot. 4. If I don't have soy sauce, can I just add salt? Yes, but the taste will be different. Soy sauce provides not only salt but also a specific flavor and a bit of color. 5. Can I freeze pastrama? I don't recommend it; the texture changes and it may become dry after thawing. Nutritional Values Estimate for one serving (without sides): Calories: approximately 200-250 kcal (depending on the size of the slices and the fat content of the meat) Protein: 25-28 g Fat: 9-12 g (depends on how lean the meat is) Carbohydrates: under 2 g Values are approximate and depend on the portion size and the exact type of meat used. Storage and Reheating It keeps best wrapped in parchment paper in the fridge for 4-5 days. I don't recommend reheating it; it is served cold, sliced thinly. If you want to put it in a hot sandwich, add it at the end without exposing it to high temperatures. If you notice excessive moisture in the packaging, change the parchment paper.

Homemade Pastrami

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