Homemade pork pastroma

Step 1. How to make homemade pastra from pork? Prepare the necessary ingredients on the list. Better to take the refrigerated pork. If frozen meat is still used, it should be defrost in advance on the bottom shelf of the refrigerator. Read about the intricacies of defrosting meat at the end of the recipe. What part of pork is best for pastrama? For pastroma, a pork neck is ideal - it is sufficiently fatty and juicy that it does not allow the meat to overdry during baking.

Step 2. How do you saline the meat? In the right dishes, prepare the brine. In cold filtered water dissolve the salt, dip the pork cutout into brine and leave for about 3 hours to salinize. After the specified time, wash the meat under running water and thoroughly dry with paper napkins. Turn on the oven 180 degrees.

Step 3. How to prepare meat for baking? In a separate bowl, mix all the ingredients for marinade (except garlic). Meat thoroughly rub the resulting mixture on all sides. Peeled cloves of garlic cut thin plates and fill them with meat clipping. Wrap the meat in a double sheet of parchment or in double foil, put in a baking mold.

Step 4. At what temperature and how long to bake the pastra? Bake the meat at 180 degrees for about 20 minutes. Then spread the meat and bake for another 20 minutes. Keep in mind that the ovens are different, you may need a little more or less time, focus on the meat preparedness. Read more about the ovens at the end of the recipe. Turn off the oven, leave the finished meat in it with the door closed for about two hours before cooling.

Step 5: How to store the finished pastrama? Keep the finished cooled pastrama in the refrigerator in a food container or wrapped in parchment for no more than 5-7 days.