Homemade Beef Pastrami: The Perfect Savory Snack

The most delicious jerky for friendly gatherings! Homemade beef pastrami is just the right amount of salty and savory. Ideal to complement a glass of cold beer or serve as an excellent snack. It will take a lot of time to prepare, but the result is worth it — you will get the best meat snack!
cook time: 480h
Ethan Rowley
Homemade Beef Pastrami: The Perfect Savory Snack

Nutrition Facts (per serving)

155
Calories
7g
Fat
2g
Carbs
21g
Protein

Ingredients (10 portions)

Basics:

Salt 70 g
Beef 1 kg

Spicy paste:

Salt 1 tsp
Paprika 3 tsp
Garlic powder 3 tsp
Cayenne pepper to taste
Fenugreek 5 tsp

Recipe instructions

Step 1

Step 1
How to make beef pastrami at home? Prepare all the ingredients needed for the recipe. It is best to use beef tenderloin, it makes the finished dish especially tasty.

Step 2

Step 2
Rinse the beef under running water and pat dry. I had a large piece of meat, so I cut it into two halves. Place the meat in a glass tray and sprinkle with salt. In addition to rock salt, I took 0.5 tsp. nitrite.

Step 3

Step 3
Rub the pieces on all sides with salt.

Step 4

Step 4
Cover the tray with cling film and put it in the refrigerator. Leave the meat to brine for 3 days. Every day, turn the beef, drain the resulting juice and sprinkle with a little more salt.

Step 5

Step 5
After 3 days, rinse the meat, cover with cold water and leave to soak for 3 hours. Change the water every hour if possible.

Step 6

Step 6
Next, you need to remove excess liquid from the beef. To do this, line the oven rack with paper towels, place pieces of beef on top, cover with a few more layers of napkins and set pressure (I used a pan with water). Leave it this way for an hour and a half. Change paper napkins 2-3 times during the process.

Step 7

Step 7
Hang the beef in a dry, ventilated place for three to four days. You can optionally pre-tie the pieces with a rope to give them a more even shape.

Step 8

Step 8
When the beef is dry, proceed to the next stage of cooking. Make a spicy paste. In a deep bowl, combine fenugreek, garlic powder, paprika, cayenne pepper and salt.

Step 9

Step 9
Gradually add hot water, stirring constantly. Take enough water so that your paste has the consistency of sour cream. Leave until the paste has cooled.

Step 10

Step 10
Apply a thick layer of flavor paste to the beef using a silicone brush. Wait for everything to dry and apply a thick second coat.

Step 11

Step 11
Hang the meat in a ventilated, dry place for one and a half to two weeks (I dried it in the attic).

Step 12

Step 12
The finished beef should be firm to the touch, but at the same time elastic. Homemade pastrami is ready.

Step 13

Step 13
Slice the pastrami into thin slices and serve! Store remaining meat in a cool place.

Additional rubrics

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