Kaiser Pastarma and Filet Elena
Home-made air-dried cured pork made in two versions from striploin — a spiced 'Filet Elena' and a Kaiser-style pastarma flavoured with ground fenugreek. Adapted from zi4e57.blogspot.com.
Ingredients
| — | Striploin (contra-filet) |
| — | Sea salt |
| — | Savory |
| — | Paprika (red pepper) |
| — | Black pepper |
| — | Garlic powder |
| — | Ground fenugreek (chimen) |
| — | White wine |
Instructions
- Take a striploin (contra-filet).
- Bury it in sea salt and let it sit for 24 hours.
- Take it out and wash it.
- Wrap it in cloths and press it between two boards with something heavy on top, so it drains further and flattens a little. Leave it pressed for 12–24 hours.
For Filet Elena: 5. On a sheet of paper or newspaper, mix the dry spices — savory, paprika and black pepper. 6. Roll the filets in the spice mix, pierce them with a needle and thread and hang them to dry in the cold on a clothesline.
For Kaiser Pastarma: 7. Combine savory, paprika, black pepper, garlic powder and ground fenugreek (chimen) — the fenugreek gives the characteristic Kaiser pastarma aroma. 8. In a suitable container, gradually add white wine to the spices until you get a smooth mixture with the consistency of boza, then coat the filets with it. 9. Pierce the coated meat with strong thread and hang it to dry in an airy place. 10. When they are ready (I did not dry them for too long because I do not like them hard), wrap them in packaging foil and put them in the freezer, to have them all summer long.