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Indian pastrami with smoked paprika and mustard

A recipe for the most delicious homemade Indian pastrami in 5 simple steps.

Once you taste it you will not be able to stop preparing

Tags

• ham

• Turkey breast

Yogev Yaros

Tuesday, November 24, 2020, 6:00 p.m.

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Homemade turkey pastrami.

Open to a new and delicious world (Photo: Alon Mesika)

This recipe is kind of a key to the world of pastrami.

The salt-sugar ratio in Brain is important, but everything else is subject to change according to personal preferences.

The more confident you feel in the recipe, the more you can play with the seasoning freely.

is a solution of water with salt and sugar to soak chunks of meat before roasting.

It helps to soften the slice, maintain its juiciness during grilling and also contributes to the introduction of flavors.

Note that it is not necessary to soak the turkey portion in the recipe beyond 6 hours.

may vary from slice to slice.

Therefore, you will find a simple and easy explanation in the recipe, with the help of which you will know that the portion is ready, even if you do not have a thermometer for cooking.

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Home-made pastrami easily

Recipe By: Yogev Yaros, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes of work

• Eight hours in total

• Easy to prepare

• Israeli

• fleshy

• meat

• kosher

(Photo: Alon Mesika)

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Ingredients

• • 1 kg turkey (female) free of cartilage and tendons

• Brain (6 hours soaking):

  • 1 liter (4 cups)

  • 40 grams of coarse salt (2 tbsp)

  • 30 g brown sugar (2 flat tablespoons)

  • 2 cloves garlic

  • 1 tablespoon whole allspice

  • 5 bay leaves

  • 1 teaspoon Shatta Gross pepper

• For grilling:

  • 1 tablespoon smooth Dijon mustard

  • 1 teaspoon smoked paprika (sweet paprika is also available)

  • Butcher net or tying thread

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Preparation

How to make homemade pastrami easily?

• 1

  How to prepare the brine:

  Put all the brine ingredients together in a pot and bring to a gentle boil.

  Cook for about 3 minutes and remove from the heat.

  Cool to room temperature.

• 2

  Soaking:

  Place the turkey breast in a container that can hold the breast with a liquid to cover (not necessarily the whole liter of liquid).

  Pour the brine over it to cover, cover and refrigerate for 6 hours (important not much beyond, the salinity increases over time).

• 3

  How to roast:

  Remove the turkey breast from the brine and dry well.

  Preheat oven to 100 degrees in turbo mode, place a grid in the center of the oven and a large pan with 3 cups of water underneath (the water pan is designed to absorb the liquids that will drip from the turkey breast and to create steam in the oven space).

• 4 Mix together the mustard and smoked paprika.

  Tie the breast to a tight roll with a butcher's net or tying thread and spread well in a thin and even layer of the mustard mixture.

• 5 Place the breast on the grid and roast for about an hour and a half.

  Increase the oven temperature to 220 degrees and roast for another half hour, until nicely browned.

• 5

  How do you know it's ready?

  Stick a long, sharp knife into the center of the slice - if a clear liquid has flowed and the knife feels warm to the touch on the lower lip, the slice is ready.

  For those who have a thermometer the internal temperature of the slice should be 65 degrees (the desired temperature is 70 degrees, but the meat continues to cook for a few minutes even after roasting in the oven).

• 6 Let the meat rest for at least an hour from the end of the roasting (the internal liquids stabilize) and slice as thinly as possible.

  Serve with dark bread, spicy mustard and favorite toppings.

  (Photo: Alon Mesika)

• 7

  Storage: It

  is advisable to keep tightly closed in the refrigerator and deploy only as needed.

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Conversion calculators

Conversion calculators

• Volumes

  From "litarchus" to "litarchus"

• Weights

  Kgramkgram

• temperature

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