Pastrami Style Smoked Atlantic Salmon
April 27, 2015—Fearlessly Archived—Still a fun read; price & availability may have changed.
There's nothing new about pastrami. It was originally created as a way to preserve meat, in the days before refrigeration was around to do the job. Once the "icebox" found its way into kitchens, cured and preserved meats were no longer a necessity. But have you tasted pastrami or any of its cured meat brethren? It's no longer about necessity; it's all about desire. And desire is what you’ll be feeling when you take your first bite of Trader Joe's Pastrami Style Smoked Atlantic Salmon.
Traditionally, pastrami is made with beef (pork is also used, but less commonly). This one's not so traditional; it starts with Atlantic Salmon, farm-raised in southern Chile. The salmon is cut into fillets, brined in a blend of salt, cane sugar, dill, and black pepper, then cold-smoked in small batches using Maine hardwoods (maple and oak) and fruit woods (apple and cherry). After the smoking is complete - a process that takes about 20 hours - we head back to traditional territory to achieve the classic pastrami flavor profile. The fillets are hand-rubbed with a time-honored spice-blend of coriander, black pepper, allspice, and paprika. And while there's no doubt you're eating smoked salmon, the distinctive flavor of pastrami will definitely be on your mind. And your taste buds!
We're selling each four ounce package of Pastrami Style Smoked Atlantic Salmon for $4.99, every day. You'll find it in our refrigerated case.
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