Pastrami is typically made from beef, not pork. It is a cured and seasoned meat product that is usually made from either the deckle or the navel of the cow. The deckle is a lean, wide, and firm shoulder cut, while the navel is a smaller and juicier section located right below the ribs.
Traditionally, pastrami was made from the beef navel, which is a flavorful and well-marbled cut. The navel is known for its tenderness and juiciness, making it ideal for pastrami. However, in recent times, pastrami made from brisket has also become popular.
The brisket is a cut of beef that comes from the lower chest of the cow. It is a tough and fibrous cut, but when properly cooked and cured, it becomes tender and flavorful. Corned beef, another popular cured meat, is made from brisket as well.
The process of making pastrami involves curing the meat with a mixture of salt, sugar, and various spices, such as black pepper, coriander, garlic, and mustard seeds. After the curing process, the meat is typically smoked and then steamed or boiled until it becomes tender.
Personal experience: Growing up in a Jewish household, pastrami was a staple in our diet. My family would often visit the local Jewish deli to get freshly sliced pastrami sandwiches. The aroma of the smoky and spiced meat would fill the air, making it almost impossible to resist. I remember the juicy and flavorful pastrami, perfectly complemented by tangy mustard and crisp rye bread. It was a delightful combination of flavors and textures that I still crave to this day.
Pastrami is made from beef, not pork. It is typically made from cuts such as the deckle or the navel, which are flavorful and well-suited for curing and smoking. While traditionally made from beef navel, pastrami can also be made from brisket. The curing process, along with the spices and smoking, gives pastrami its distinct flavor and texture. Whether enjoyed in a sandwich or as a standalone dish, pastrami is a beloved meat product that continues to be enjoyed by many.