Quote:
Originally Posted by Zooksport2
Why is it so red?
We cook our meat, to a brown - black colour, so that it's noice and tuff. Keeps the jaws exercised....
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Sorry to hear that, Zooks. Even beef steak that I eat is mostly pink since ...in my opinion... if it gets brown or black it's destroyed..except for some blackened edges here and there from the grilling process.
When you cure and/or smoke pastrami, it stays red. This process was created many years ago as a way to preserve meat before modern refrigeration. Traditional deli style pastrami as I/we know it starts with the raw meat being brined, then partly dried, seasoned with various herbs and spices, then smoked and steamed.
Here's a few gorgeous pastrami sambos on rye:
