Hi all,
Here it is ! My first attempt at pastrami!. The smokey taste is not that pronounced, but anyways, the taste is incredibly good and th meat is incredibly soft. As you can see, curiously there is a small part of the meat that the brine did not reach. It's curious as its not really the central part... but it's just a matter of colour. The taste is incredible.
Here served with lentil puree, pickled beet gel, pickled onions, some greens, and salad burnet oil (the later was not really a good pick).
I tasted it sliced and cold today and it was yummy!
I am planning to do a second batch. I was wondering how long it would preserve once cooked, vacuum sealed and kept in the fridge for occasional sandwiches (opening, cutting, vacuum sealing again). Any clues on that?
