Oriental Lamb Pastrami
Spiced lamb pastrami with oriental spices such as cumin, coriander and sumac, cured and hot-smoked.
Ingredients(for 1 kg)
Instructions
Curing
48 StundenDissolve curing salt, brown sugar, cumin, coriander and sumac in 1 liter of water. Submerge lamb completely in the brine and cure in the refrigerator for 48 hours.
Drying
12 StundenRemove meat from brine, rinse thoroughly and pat dry with kitchen paper. Let dry on a rack uncovered in the refrigerator for 12 hours.
Applying the Crust
15 MinutenMix coarsely ground pepper, remaining cumin and coriander. Rub the dry meat with a little mustard and then coat evenly with the spice crust.
Smoking
3 StundenPreheat smoker to 100-110°C. Place meat inside and smoke with beech and cedar wood for 2.5-3 hours until a core temperature of 70°C is reached.
Resting and Cooling
20 MinutenRemove pastrami from the smoker and let rest at room temperature for 20 minutes. For best results, let cool completely and slice paper-thin.
Pro Tip
After curing, always dry the meat uncovered in the refrigerator for 12 hours so that the spice crust adheres better and a beautiful surface forms during smoking.
Glossary Terms
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