Homemade pastrami from beef tenderloin. Simple and delicious.
|Cooking time 60 minutes||Number of servings 10|
For cooking eggs take the beef tenderloin.
We clean the meat from the fat and films.
Cut "head" and "tail".
On the market basturma sell in one piece. I make basturma at home and therefore cut the tenderloin along the fibers and into 3-4 slices, depending on size. Granulate is not necessary will dry out and become too hard.
Take a suitable container (preferably glass), RUB the meat with coarse salt mixed with nitrite (kills parasites). (Nitrite salt-buy online.)
Close foil and in three days put in the fridge.
Every night get, merge the resulting juice, turn over the pieces and back in the fridge.
After 3 days it turns out the meat.
Dry the meat with a towel, napkins, whatever we got.
Do the holes, threading the rope and tying a loop.
Hung beef for a day on the balcony, or as I have now, just in the room. In summer it is better to cover with gauze.
Comes SES, where the same without them. ;))
In the evening, collect all the ingredients for coating.
Before coating, prepare a stick on which to hang meat. Gently coat each piece on all sides (I use for "painting" silicone brush).
Hang on the stick (to put on the Board, coating slides). So with all the pieces.
Hung, put in a dry room (about a ventilated room - do not say, winter is in the room). The smell is lovely. If in the summer on the balcony - cover with gauze. But I think that flies are unlikely to sit on the peppers and garlic.
After 4-5 days of trying on density. The plaster needs to dry, and the meat itself to become quite dense.
Take and eat. Stored in the refrigerator in the food paper.