Pastirma

Pastirma is the Turkish version of that New York Jewish deli classic, pastrami. We had often read about this in cookbooks, yet were put off by the overprocessed samples available to buy. Inevitably in this situation, we resort to making our own. Traditionally beef brisket is used for pastirma. Sometimes we use what is known as the salmon cut, which lives next door to the brisket and happens to be the piece that is used for the Italian bresaola. We generally brine our pastirma for 12 days. E