Pastourma mix

Origin: Greek

PASTOURMA RECIPE

Ingredients:

• 3 to 4 kg round beef
• 1½ kilos of fine Himalayan salt
• 300 gr Mixture for FOTSI Pastourma
• 1/2 spoon of Corfu butter
• 3/4 glass of boiling water
• 5 cloves of garlic, melted (not just crushed but an ointment)
• 1 tbsp apple cider vinegar
• 1 tsp cognac or tequila or tsikoudia

Implementation:

• Clean the meat from the skins and the hard parts
• Take a deep pan, put a wide piece of wood in it (and thick so that the liquids of the meat do not come into contact as it will drain) and lean on it, the meat, after we have salted it all around. You can squeeze it between two pieces of wood by clamping them with carpenter's clamps.
• While the meat is draining, it will sit, so on top of the meat, put a sheet of aluminum foil or parchment paper and place a heavy marble on top of it or press it again with the carpenter's clamps, tightening them.
• Leave it outside the refrigerator for 36 hours so that it drains well and does not release liquids.
• Then wipe the meat well with an absorbent paper towel. Make the coating mixture by mixing the ingredients well and add the boiling water. This mixture should be like purée.
• We tie the piece of meat by passing a thick string so that we can hang it and with the mixture we cover the entire surface of the meat with a thickness of 1-2 millimeters. If it cracks, cover again on top.
• After hanging for 3-4 days, we can put it in the fridge or freezer, preferably in a vacuum so that it doesn't lose any more weight and doesn't dry out...

Grams: 100gr.

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