BIO Pastrami sliced

Preparation of BIO Pastrami sliced for 20 servings (approx. 80 g each)

1. Prepare the beef: Carefully trim 1.6 kg of beef (e.g. brisket or top sirloin) and cut into approx. 80 g pieces. Chill the meat well.
2. Make the curing mix: Combine 40 g BIO-Salt, non-iodized (Atlantic Sea Salt), 4 g BIO-Yellow Mustard Seeds (coarsely crushed), 8 g BIO-Pepper colorful mix whole grains (coarsely crushed), 2 g BIO-Coriander whole (coarsely crushed), 2 g BIO-Paprika powder noble sweet, 2 g BIO-Garlic granulate, 2 g BIO-Onion powder, 10 g BIO-Syrup Powder Dextrose DE97, 10 g BIO-Skimmed milk powder and 2 g of crystalline citric acid, for organic recipes into a homogeneous mixture. Optional for authentic flavor: 1 g BIO-Rosemary cut, 1 g BIO-Thyme crumbled/cut.
3. Curing: Rub the pieces of meat evenly with the curing mix and place in vacuum-sealable bags. Seal airtight and store for 5–7 days at 2–4 °C in the cold store. Turn daily during this time.
4. Rinse & Dry: After the curing process, rinse the meat under cold water and pat dry. Then let it dry openly in the cold store for 12 hours.
5. Spice coat: Mix 10 g BIO-Mustard seeds ground, 10 g BIO-Black pepper ground coarse, 5 g BIO-Paprika powder noble sweet, 2 g BIO-Garlic granulate. Roll the pieces of meat in it until they are covered all around.
6. Cooking process: Vacuum seal the pieces of meat and cook using the sous-vide method at 62 °C for 10 hours. Alternatively, cook in a steam oven at 90 °C for 2–3 hours until a core temperature of 68 °C is reached.
7. Cool & Slice: After cooking, cool the meat quickly (blast chiller recommended). Then slice thinly and portion for the desired application.
8. Packaging & Preservation: For longer shelf life, package under protective atmosphere or vacuum pack. Store cool. Optionally pasteurize for extended shelf life.