Is Pastrami Made from Horse Meat? Debunking the Myths and Exploring the Authenticity
Ever wondered if the beloved pastrami sandwich you enjoy contains horse meat? The answer is definitively no. Pastrami is made from beef, a process that involves brining, drying, smoking, and marinating. Let's delve into the true origins and preparation methods of pastrami, dispelling any misconceptions and exploring its kosher standards.
The Process of Making Pastrami
Pastrami, a popular Jewish delicatessen meat, is not made from horse meat. The traditional preparation involves taking a beef roast, usually a brisket, and soaking it in brine for a week to become a corned beef. After removing it from the brine, the meat is seasoned with a mix of spices such as pepper, paprika, coriander, and other flavors, and allowed to marinate further for a few hours to a day.
Once ready, some of the rub is wiped off, and the meat is either smoked or baked slowly for 4-6 hours. This process results in the distinctive taste and texture that makes pastrami a culinary delight. I personally make this dish for my Shabbat celebrations with my family approximately every five or six weeks, ensuring the authenticity and quality of this traditional meal.
Historical Background and Kosher Requirements
Originally, pastrami was a Jewish product made to comply with kosher standards. The term "Kosher" indicates that the meat was prepared according to Jewish traditional religious laws, ensuring its purity and suitability for consumption. Therefore, horse meat, which is not Kosher, plays no role in the creation of authentic pastrami.
While many modern versions of pastrami may not strictly adhere to these kosher practices, it is still made from beef. The dish originated in Romania and became popular in the United States and other countries, with variations using different cuts of beef such as brisket, plate, and even turkey.
The Source of Beef Brisket and its Authenticity
Pastrami, also known as pastram in Romanian, was once a method of preserving meat before the advent of refrigeration. Traditionally, it was made from the beef plate, a cut that comes from the front of the animal. However, in contemporary kitchens, especially in the US, beef brisket is more commonly used due to its availability and flavor.
A lunch meat disparagingly referred to as "horse cock" (a misnomer) usually refers to cheap, low-grade meats, not pastrami. While there are sausages made from horse meat in various parts of Europe, no known lunch meats contain horse meat.
Popular horse meat products in Europe include saucisson de cheval in France, sujuks in the Balkans, and kazys in Kazakhstan. These sausages are different from traditional pastrami and do not use beef as their primary ingredient.