How to Make Pastron/Pastrami at Home

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Greetings, thanks for watching my videos.
An easy recipe where you will see how to prepare this delight, use beef roast tapa which matures for 6 days in the refrigerator at 10 degrees Celsius to achieve better flavors.
The result is a delicious piece of homemade pastrami.
I invite you to prepare and experiment at home.
Ingredients
- A whole piece of roast lid, or the one of your preference, rear tip, etc...
For the brine
- 2 liters of water
- 20g of sugar
- 40 gr of salt.
various spices
For the spice topping
- 2 tbsp oregano
- 2 oregano
- 2 tbsp black pepper
- 1 tbsp rosemary
- 3 tbsp mustard
In this case, I matured this piece for 6 days in my refrigerator at 10 degrees Celsius. I recommend aseptic measures and place a mesh at the bottom of the container where the meat will rest during maturation. Don't be alarmed by the aromas, once the maturation time is over you simply season it with the spice paste and put it in the steamer. .
Curing salt, curing salt or Prague powder is a combination of table salt and nitrates or nitrites,
Used in curing meats and sausages to prolong their conservation, it also provides a particular flavor and a red-pink color.
Nitrites are responsible for this, and for inhibiting the action of the bacteria that cause botulism.
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