SC - Pastrami

[Philip & Susan Troy]

> 
> Date: Tue, 06 Jan 1998 15:28:59 -0400
> From: Knott Deanna <Deanna.Knott at gsc.gte.com>
> Subject: RE: SC - Mongols and Huns
> 
> Rumor has it (in my mind anyway) that they also invented pastrami by riding around with cut of meat highly spiced banging against the horses flanks.  The baning would tenderize the meat too.  Has anyone else ever heard this?
> ============================================================
Well, it's like this. Pastrami appears to be the continental European
version of basturma, which is apparently a Turkish dish of air-dried
beef, along the lines of biltong or bundnerfleisch. Kinda like lean,
beef prosciutto, but a bit drier, so each slice is somewhat leathery. I
have some in the fridge right now. It seems to be heavily spiced with
paprika and celery seed, as well as some salt.

Now, all that being said, the Turks appear to be descended from nomadic
tribes from Central Asia, too, so I suppose the origin as you have heard
it, might not be too far from the truth. I'm inclined to assume paprika
is a fairly recent addition to the basic formula, though.

Adamantius
troy at asan.com
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