Hi zenmonkee,
True pastrami is made of beef, but turkey is a popular
alternative.Turkey pastrami, along with turkey bologna and turkey
salami, is often less expensive and more nutritious than the beef
version.
Acoording to the Epicurious Food Dictionary, this deli favorite is a
highly seasoned beef made from a cut of plate, brisket or round. After
the fat is trimmed, the meat's surface is rubbed with salt and a
seasoning paste that can include garlic, ground peppercorns, cinnamon,
red pepper, cloves, allspice and coriander seeds. The meat is
dry-cured, smoked and cooked.
"Corned beef is made by curing beef - brisket or sometimes bottom
round - in a seasoned brine and then simmering it in seasoned water
for several hours.
Pastrami is traditionally made from the forequarter of the animal from
a cut known as the deckle or plate, but may be made from brisket as
well. Like corned beef, the meat is first cured, but unlike corned
beef, the meat is traditionally dry cured in a paste of seasoned salt,
smoked and then steamed. However, there are variations on the pastrami
theme. Some pastrami is brined, not dry-cured and sometimes simmered
rather than steamed. Sometimes, if the meat has been hot-smoked long
enough, it is cooked no further."
(...)
"Contemporary chefs have acknowledged that there is no specific
procedure in making pastrami and have decided that if something looks
sort of like pastrami and tastes sort of like pastrami, they can call
it pastrami. So now we have duck pastrami, turkey pastrami, tuna
pastrami, and salmon pastrami. What they all share is an exterior that
is seasoned with a mixture of spices, typically including ground
coriander and mustard seeds."
Food Network
http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1696221,00.html
"...There?s more than one way to make pastrami. It need not start with
corned beef?or indeed even with brisket. Pastrami can be made from
other cuts of beef?such as the plate, which is located just behind the
brisket. And rather than soaking it in brine, it can be dry-cured in a
salt paste. Pastrami is often, though not always, covered with spices
such as cracked pepper and coriander seeds before being smoked. In
fact, there are so many different ways of making pastrami that the
only thing you can really say for certain is that it?s a ?highly
seasoned cut of cured smoked beef.?
However, similar methods are employed to make so-called ?turkey
pastrami,? ?tuna pastrami,? and other beefless products."
Interesting Thing of the Day
http://itotd.com/index.alt?ArticleID=325
Search criteria:
pastrami made
pastrami beef turkey
I hope that helps.
Best regards,
Rainbow |
