How to cook
Wash the meat well and cut the pieces in half lengthwise. It is good that the meat we use is not too thick (about 1.6″ (4 cm)) so that it can be well dried at home.
Clean it from its skins and tendons, if there are any. In a suitable container, pour about 1 cm of coarse salt on the bottom. Arrange the meat over it and cover it tightly again with sea salt. Place the container in the refrigerator for 48 hours. After salting, rinse the meat and keep it in water (in the refrigerator) for about 12 hours and change the water 2-3 times.
The variations for spices are different and their quantity and ratio is according to your taste.
Mix them very well and sprinkle them onto baking paper.
Remove the salted meat from the water and dry it with kitchen paper. Roll the pieces in the spices, pressing them down onto them, so that they stick on all sides. I seasoned the three pieces with the mentioned aromatic herbs and spices and to the fourth one I added a little hot pepper for spiciness.
Pierce the meat with a thick thread or twine and wrap it in cheesecloth. It allows air to circulate and the meat to dry well and that way the spices will not crumble from it.
Drying time is different because it depends on the temperature outside, the humidity and the thickness of the meat. The finished dried pastrami is firm and light. Be careful not to dry it too much, so check on it often.
If the weather outside is warm, you can dry it in the refrigerator. The duration is longer (about 20 days), but you will again enjoy a homemade appetizer. At the bottom of the container put twigs of cherry or vine. Put the salted meat on them and turn it every other day.
Tip: You can also use counter fillet or thigh meat. Store the remaining spices in a ziploc bag, ready for future use.