Пастрами - Готовил мясо 7 дней одним большим куском!

Buy the Sanigi Smoky Wood Pellet Grill https://www.ozon.ru/product/pelletnyy... Advertisement from Seller LLC, Taxpayer Identification Number (INN) 5260485780, erid: 2W5zFK2czYq My collection of barbecue season recipes, PRODAMUS: https://taplink.cc/tikhon/p/1132046/ Ready to spend a week cooking delicious meat? Have you ever made pastrami? Friends, sometimes you crave something special, not just a quick sandwich, but something with soul, a story, and something that will make your guests ask, "What is this miracle?" Today, I'll show you the complete process of making pastrami—from selecting and trimming the meat to that classic sandwich you've probably seen in the best New York City diners. I'll explain in detail the pastrami marinade and the spices it includes. We'll discuss storage conditions and the time needed for proper curing. In this step-by-step recipe, you'll see meat marinated for 7 days, infused with spices, smoked over natural oak smoke, and then simmered to perfect tenderness. And of course, I won't leave you without the final assembly—I'll show you how to properly slice the pastrami to maximize its flavor, and I'll assemble that signature sandwich with mustard, sauerkraut, and bread. If you've been looking for how to make pastrami at home from start to finish, this step-by-step video recipe is for you! You'll need: 4kg beef brisket, trimmed of excess fat and membranes 4L water (boiled at room temperature) 100g salt 100g nitrite salt (0.6% NaNO2 content) 8g ground mustard seeds 8g ground black pepper 4g ground fennel seeds 12g ground coriander 2g ground bay leaf 1.5g ground cloves 4g ground cinnamon Pastrami topping: Ground coriander Crushed black pepper Trim the brisket of excess fat and membranes, and shape it into a streamlined shape as shown in the video. For the brine, boil water and cool to room temperature. Add all ingredients listed, and stir until the salt and sugar dissolve. Place the meat in a deep container or vacuum-sealed bag, pour the marinade over it so it completely covers the meat, and refrigerate at +2°C to +4°C for 7 days. Remove the salted meat from the marinade, squeeze out any excess moisture, and sprinkle with spices on all sides. Place the meat in a cold pellet grill, smoker, or oven (if cooking without smoking) and smoke at a low temperature of 93-120°C (200-250°F) until the inside of the pastrami reaches 63-65°C (140-150°F). Then wrap the pastrami in butcher's paper or foil and bring the inside of the pastrami to 93-95°C (200-200°F). Then let the pastrami cool slowly. Serve warm or chilled as a cold meat platter. Store cooked pastrami in the refrigerator for up to 14 days (21 days if vacuum-packed). #meat #pastrami #kebab #food #cooking #recipe #tikhon   VK video https://vk.com/video/@tikhonvb VK group https://vk.com/tikhonvb Subscribe, like, and share this video. New video on the Tikhon Cook and Travel channel: "Pastrami - Cooking Meat for 7 Days in One Big Piece!" Subscribe to the channel