Around 2000 years ago the native inhabitants of what’s now called Romania created a way to store their goats for long periods of time. perhaps even over the entire winter. This method was called Pastramă. 150 years ago the jewish romanian communities started to enter american and brought this technique with them. They perfected it to fit their daily lives and that’s how it became the Pastrami sandwich which is hugely popular in New York Delis to this day.This is the original version of the Pastrami sandwich that we all love so much. An authentic ancestral way of tasting the Jewish-Romanian culture on your BBQ.
- large ziplock bag
- 2000 grams lamb meat
- 1 tsp cloves
- 3 bay leaves
- 1 tsp juniper berries
- 5 tbsp kitchen salt
- In my video i'm using a big piece of lamb with the bone still on. The first thing that i'm doing is removing that bone with a deboning knife.
- Grab a mortar and pestle and crush together all the ingredients except for the salt.
- Add the salt and apply the mixture by hand to your meat.
- Put it in a ziplock bag for 7 days and let the brine do it's work
- Turn your smoker to a temperature of 120 degrees celcius and place the Pastrama in the center.
- Let it smoke untill it reaches a core temperature of 92 degrees celius which is around 200 degrees Fahrenheit.
- Fold it into aluminium foil and place it in an oven at a temperature of 65 degrees celcius MAX and let it rest for at least 6 hours.
- Now you are free to enjoy your Pastrama in a way you like it best. I like to put it on some white bread maybe add some pickled onions or some mustard and just sit back and enjoy!
Calories: 450kcalCarbohydrates: 0.4gProtein: 67gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 217mgSodium: 6115mgPotassium: 950mgFiber: 0.1gSugar: 0.003gVitamin A: 3IUVitamin C: 0.02mgCalcium: 35mgIron: 6mg
Tried this recipe?Let us know how it was!