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How to make Sheep Pastrami? If you don't know, here's everything you need to know to make sheep pastrami, an old recipe from the mountain. If you want, you can also prepare lamb pastrami, simple with dry brine or wet brine, marinating the sheep meat.
I assure you that you will get the best brine for sheep meat.
Marinated sheep meat for two weeks is amazing. And then, quickly serve it with polenta and make grilled sheep pastrami. Whether you make lamb pastrami or sheep pastrami, the result is only one, AMAZING!
In the following, I will show you how to make the brine for pastrami and what ingredients to use to get rid of the strong sheep taste.
The recipe for pastrami brine, or brine for sheep meat, can be found in the video and is explained step by step.
You can also make lamb pastrami, following the same pastrami recipe. Either way, I assure you that this sheep pastrami recipe and the method of preparing the brine for pastrami is the best I have done. This way, you will get the best sheep pastrami you will ever eat.
The ingredients for sheep pastrami can be found below in the description, and the steps of the recipe in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for sheep pastrami:
- 4-5 kg sheep meat (leg, ribs, etc.), boneless;
Preparation for Sheep Pastrami:
- 1 1/2 tablespoons of non-iodized salt, approximately 20-30 g of salt;
- 1 tablespoon of freshly ground pepper, not fine;
- 2-3 tablespoons of thyme, 8-12 g;
For those who want or like a stronger sheep taste, the meat can be left as is, just increasing the amount of salt. This recipe is considered to be a dry brine sheep pastrami, meaning with spices.
Brine, marinade for Sheep Pastrami:
- 1.5 liters of semi-dry white wine;
- 1-1.2 liters of cold water;
- 1 tablespoon of whole peppercorns;
- 2 tablespoons of salt, approximately 40-50 g;
- 1-2 tablespoons of thyme, 4-8 grams;
- 2-3 medium onions (red);
- 2-3 hot peppers;
- 4 garlic bulbs, or to taste;
Let it marinate (in the fridge) for 7 to 14 days, turning the meat every two days.
After marinating the pastrami, remove the meat and let it drain for at least 24 hours.
Enjoy your meal!
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