???? How to make PASTRAMI at home - ft - Cássio from Prelúdio Charcutaria
13,961 views
About :
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. ????????????
1,224,207 views 4 days ago
95,054 views 18 hours ago
192,479 views 19 hours ago
659,660 views 2 days ago
153,695 views 1 day ago
797,853 views 1 day ago
156,658 views 1 day ago
5,636,976 views 2 weeks ago
Google AdSense
336 x 280
336 x 280
Up Next
Chirinochi Coleccionables
2,301 views
2 weeks ago
2 weeks ago
Wild Tracks
3,787 views
4 days ago
4 days ago
Hot Wheels Español
2,297,343 views
4 years ago
4 years ago
Adiel Ramírez
131 views
9 days ago
9 days ago
Jessy Vlogs
161 views
1 day ago
1 day ago
สาวตาดำ สาวลาวสะใภ้ไทย
12,513 views
7 hours ago
7 hours ago
บ่าวรันนี่สาวตาดำ เขยลาวสะใภ้ไทย
22,849 views
19 hours ago
19 hours ago
ວິຖີລາວ วิถีลาว
18,004 views
1 day ago
1 day ago
อันแน่ออนทัวร์
13,588 views
6 hours ago
6 hours ago
Jจัน ชนบท
6,944 views
2 hours ago
2 hours ago
สาวภูพานพาแซ่บ
2,799 views
1 day ago
1 day ago
หนูนุ่น สาวลาว
31,048 views
1 day ago
1 day ago
พลายศิริมงคล พลายโค้ก
763 views
1 hour ago
1 hour ago
คำผาง สาวนาฮี
5,122 views
5 hours ago
5 hours ago
โหนกระแสคดีดัง
9,396 views
1 hour ago
1 hour ago
บ่าวต้อม⚓สาวจ่อย
19,392 views
1 day ago
1 day ago
ครัวบ้านทุ่งกับลุงเด่น พากินพาเที่ยว
12,206 views
6 hours ago
6 hours ago
AMARINTV : อมรินทร์ทีวี
33,291 views
2 hours ago
2 hours ago
The Teller
601,520 views
1 day ago
1 day ago
พ่อสายปานv3
9,165 views
6 hours ago
6 hours ago
Google AdSense
336 x 280
336 x 280