???? How to make PASTRAMI at home - ft - Cássio from Prelúdio Charcutaria

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A CAVA CHARCUTARIA

Published on Jul 27, 2023
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In this episode of the series 'A CAVA CONVIDA', Peterson welcomed student Cássio from Prelúdio Charcutaria and his partner Lúcio and they taught a special Pastrami recipe that has already become a hit with their customers. ???? Using a different recipe and applying the dry curing technique, this pastrami is sensational and, therefore, I invite you to watch this video that is already a success. ???? ▶Prelúdio Charcutaria: @Preludio https://preludiocharcutaria.com.br/ Breads: @LaMinutaGastronomia Want to know more? ???? ☝???? Subscribe to our channel and don't miss any content. http://bit.ly/2MqhaZb --------------------------------------------------------------------------------- For more information about our courses: ✅ Complete sausage COURSE through the Charcutaria Portal https://acava.com.br/portal-charcutaria/ Other courses: ✔️Bacon and Smoked Meats Course: https://acava.com.br/curso_defumados/ ✔️Fresh Sausages Course: https://acava.com.br/curso_linguicas/ Still in doubt about the best course for you? Contact our team: https://bit.ly/3pCpZ6z --------------------------------------------------------------------------------- ???? Get to know LOJA CAVA: https://loja.acava.com.br/ ♨️INGREDIENTS FOR PASTRAMI: ????Beef brisket (Angus brisket) ???? 2.00% Fine salt ???? 0.25% Curing salt #1 ???? 0.30% Antioxidant ???? 0.20% Garlic ???? 1.00% Brown sugar ???? 0.20% Black pepper (coarsely ground) ???? 0.20% Coriander seed (coarsely ground) ???? 0.05% Star anise (coarsely ground) ???? 0.40% Juniper (coarsely ground) Preparation method: Spread the seasonings all over the piece (brisket), then pack it in a vacuum-sealed plastic bag and let it rest for 15 days in the refrigerator. After this dry-curing process, remove the brisket from the bag and place it in the smoker (hanging) for 4h30min at a temperature of 110ºC. To finish, you have 2 options: WITHOUT SOUSVIDE: Remove from the smoker and wrap in aluminum foil or butcher paper, returning to the smoker until it reaches an internal temperature of 96ºC. WITH SOUSVIDE: Remove from the smoker, cool, vacuum-pack and cook in the sousvide at 80ºC for about 18h. Now just enjoy this indescribable flavor ???? Side dish suggestion: Ciabatta bread with pineapple and chili pepper jelly + bell pepper relish + candied tomatoes + arugula. ????????????

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