Pork Pastrami Recipe

| By Editor

My version of cooking pork pastrami. There are many similar recipes, but this one, with all the nuances, is my favorite, perhaps it will become a favorite for some of you, dear chefs! Please come and meet me))) Cooking time excluding marinating and cooling of meat.

       

Chicken Pastrami Recipe

| By Editor

Chicken pastrami is a great dish that requires a minimum of effort, but the result is very pleasing. I tried marinating pastrami both in milk solution and in salt. Both options are delicious, but with salt it still turns out much softer. So, I highly recommend them! You can experiment with spices endlessly, below is my favorite option)

       

Spicy Chicken Pastrami Recipe

| By Editor

Hello everyone For the first time I decided to share my recipe with you. I found several ways of cooking pastrami on the website, but mine is a little different from the others, mainly in the preparation of salamuri. The meat turns out to be very soft. Lovers of spicy will love it!

       

Cucumbers Salad Recipe

| By Creator

It would seem that what could be more banal than a combination of carrots and cucumbers! But the secret is in the non-standard cutting and simply amazing, delicious, unusual and fragrant dressing! I’m sure, I’m just convinced – absolutely everyone will like the salad!

       

Pastrami with Honey and Paprika Recipe

| By Editor

I was looking for a recipe for meat that could be eaten both hot and cold, sliced and in the form of a sandwich in the morning for breakfast, an alternative to sausage. Everything was something special, this one was the perfect embodiment of my desire! Tender, fragrant meat, the taste of which can be slightly changed from time to time depending on the destination, is actually cooked very quickly, although it requires marinating for at least a day. You can cook both chicken and turkey.

       

Pork Tenderloin Pastrami Recipe

| By Editor

Usually pastrami is made from chicken or turkey breast. There are wonderful recipes for this poultry dish on the website. But I want to assure you that the pork tenderloin pastrami turns out no worse. And maybe even tastier! Soft, fragrant and very juicy.

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